1 cup milk 1-2 squares unsweetened chocolate (cut) or 3-4 tablespoons cocoa. 2 Cups Sugar 1 teaspoon Corn Syrup ½ cup nuts 1 teaspoon vanilla 2 tablespoons butter Stir in sugar, milk, chocolate or cocoa, and corn syrup. Cook to 236. Remove from heat, add 2 tablespoons butter. Cool without stirring to lukewarm. Add Vanilla. Beat until thick and no longer glossy. Add nuts.Read More →
1 Cup sugar ¼ cup evaporated milk 2 teaspoons water ½ teaspoon cinnamon 1 ½ cup walnuts (whole halves) ½ teaspoon vanilla Put sugar, milk, water, and cinnamon in small kettle and cook until soft ball state. Add vanilla and nuts. Have wax paper ready to spread nuts on. Separate with a fork. Food coloring may be added if you want a different color.Read More →
1 cup brown sugar ½ cup white sugar 1 teaspoon dark karo syrup ½ cup sour cream 2 ½ cups walnut halves Boil to soft ball. Add 1 teaspoon vanilla. Cool slightly, then stir in walnuts and stir until it cools off slightly. Place separated on wax paper to cool.Read More →
2 cups evaporated milk 6 cups sugar 6 tablespoons butter 1 teaspoon salt 1 ½ teaspoon vanilla 1 cup marshmallow cream 1 ½ cup chopped nuts In heavy 4 quart pan mix thoroughly. Cook over medium heat to 236 stirring constantly. Remove from heat and let cool at room temperature, without stirring, to lukewarm Add vanilla, nuts, and marshmallow cream. Stir until candy looses its gloss. Spread quickly on greased shallow 12×8 pan. Cut into squares.Read More →
2 cups sugar ½ cup dairy sour cream ⅓ cup white corn syrup 2 tablespoons butter ¼ teaspoon salt Combine and bring to a boil in a heavy pan. Slowly stirring until sugar is dissolved. Boil without stirring to 236. Remove from heat- let stand 15 minutes. Add 2 tsp vanilla and beat until it looses its gloss (about 8 minutes). Add 1 cup chopped nuts or cherries. Pour into greased shallow pan. Cool and cut.Read More →
1 ½ cups sugar 1 tablespoon butter 3 tablespoons water 3 quarts of popped corn Boil sugar, water and butter until it reaches the soft ball stage. Add a few drops of food coloring until it reaches the color you desire. Pour over the corn, stirring until cooled. It may be shaped into balls or used loose and sugary.Read More →
2/3 cup sugar 2/3 cup light corn syrup 1 ½ cups chunky peanut butter 3 cups Post Toasties corn flakes 4 squares baker’s semi sweet chocolate Combine sugar and corn syrup in saucepan and bring to a boil. Remove from heat; stir in peanut butter. Pour over cereal in a bowl and mix well. Spread in greased 9-inch square pan. Melt chocolate in saucepan over very low heat, stirring constantly. Spread over cereal mixture in pan. Let stand until chocolate is firm. Cut into 2×1-inch bars. Makes 32 candies.Read More →
¼ cup brown sugar firmly packed ¼ tsp. salt ¼ tsp. cinnamon 1 tsp. grated orange rind (opt.) 6 tbs milk 1 tsp. vanilla 2 ½ to 3 cups walnut halves Combine first 5 ingredients in a saucepan. Cook, stirring often to 236 on candy thermometer or until a little of mixture dropped in cold water forms a soft ball. Remove from heat; add vanilla and nuts, then stir until sugary. Turn at once onto waxed paper and separate nuts.Read More →
½ cup butter or margarine 2 cups peanut butter, preferably chunk-style 1 (1-pound) box powdered sugar 3 cups oven-toasted rice cereal 1 (6-ounce) package semisweet chocolate pieces ¼ stick paraffin Cream together butter, peanut butter and powdered-sugar in large bowl. Stir in rice cereal. Shape into ¾-inch balls and chill. Combine chocolate pieces and paraffin in top of double boiler. Heat over simmering water until melted, stirring lightly. Pick up each ball with wood pick or wooden skewer, dip into chocolate until coated then place on wax-paper-lined tray. Remove wood pick, fill bare spots (if any) with chocolate using spoon. Cool or chill until set.Read More →
3 tablespoons margarine 1 package (10 oz. About 40) regular marshmallows or 4 cups miniature marshmallows 6 cups Kellogg’s Rice Krispies cereal Vegetable cooking spray Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice kripsies, stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 13x9x2-inch pan coated with -cooking spray. Cut into 2×2-inch squares when cool.Read More →