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Candy
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list)
From Mary Kay Lanz
| 3 quarts |
popped corn ¾ cup
unpopped corn = 3 quarts popped corn |
| 3 cups |
mixed, unsalted nuts |
| 1 cup |
firmly packed brown sugar |
| ½ cup |
Karo syrup (light or dark) |
| ½ cup |
margarine or butter |
| ½ teaspoon |
salt |
| ½ teaspoon |
vanilla |
| ½ teaspoon |
Baking Soda |
| Put popped corn and nuts
into large shallow roasting pan. Combine and
bring to boil: sugar, syrup, butter, salt.
Stir constantly. Boil 5 minutes.
Remove from heat. Stir in vanilla and Baking
soda. This rises quickly so pour over
popcorn immediately. Bake at 250°. Stir
every 15 minutes x 4. Store in tight covered
container. |
These mints
were served at my wedding. My mother made them.
Mix
| 2
Tablespoons |
butter
|
| 2
Tablespoons |
Crisco
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| 2
Tablespoons |
water
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| 2 cups |
powdered sugar
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Flavor and
coloring.
Work well
together into a ball. Break off marble size piece, roll in sugar (granulated to prevent sticking to mold.) Press into molds and turn out on waxed
paper. Can be frozen for later use.
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| 1 stick |
butter
|
| 1 |
egg white
|
| 1 ½ pounds |
powdered sugar
|
| Flavor and
coloring
|
|
Mix well and
press into molds and turn out on waxed paper.
This is the
only fudge recipe ever made at our house because it was so good that there
was no reason to try another kind!
Jeffrey Iverson's favorite.
| 4 cups |
sugar
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| 1 can (14 ½ ounces)
|
evaporated milk |
| 1 cup |
butter
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| 1 12 ounce
package |
semisweet chocolate pieces
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| 1 pint |
marshmallow cream
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| 1 teaspoon |
vanilla
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| 1 cup |
broken
walnuts
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Butter sides
of a heavy 3 quart saucepan. In it combine sugar, milk, and butter. Cook over medium heat to soft-ball stage (236°) stirring frequently.
Soft ball means that when you take a small sample from the pan and drop it into
ice water it forms a "soft ball" and does not get runny.
Remove from
heat; add chocolate, marshmallow crème, vanilla, and nuts. Beat till the
chocolate is melted and blended.
Pour into a
buttered 9X9X2 inch pan or use a 13X9 pan. Cool and cut into squares.
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Bonnie Comstock
1 cup
butter
2 1/2
cups packed brown sugar
1 cup
light corn syrup
1 14
ounce can sweetened condensed milk
1
teaspoon vanilla
Butter
and set aside 9x13 pan. Melt butter in a heavy 4 quart pan. Add sugar,
stir thoroughly. Stir in syrup, gradually add milk, stirring
constantly, Clip candy thermometer to the side of the pan. Cook over
medium heat to 245 degrees (firm ball stage). This will take 12-15
minutes. Remove from heat, stir in vanilla. Pour into pan. Let cool.
Cut into pieces, and wrap in plastic wrap or wax paper. These are
wonderful!! :)
Bonnie Comstock
1/4 cup
butter (don't use margarine)
1/2 cup
white sugar
1
Tablespoon white Karo syrup
2 1/4
ounces packaged sliced almonds
Mix all
ingredients in heavy skillet and cook over medium heat. Bring to a boil
and continue to cook approximately 5 minutes or until light brown.
Stir constantly. Pour onto buttered foil. Butter foil before starting
recipe. Let cool and break in pieces.
DO NOT
try to double recipe....only one batch at a time.
Wanda Schultz
9x13
greased pan
Pour 1/2
of a 16 ounce jar of dry roasted p-nuts in bottom of pan- spread to
cover pan bottom.
Melt
together:
2 1/2
Tablespoons butter
1 can
Eagle Brand Milk
12 ounce
package p-nut butter chips
3 cups
mini marshmallows
When soft
pour over p-nuts and press other 1/2 of p-nuts down into mixture.
Chill and
cut into bars..
Glema Wiley
4 cups
sugar
1 large
can evaporated milk
1/2 pound
butter
Cook to
soft ball stage
Remove
from fire, stir in
2
packages chocolate chips and
1 pint
jar of marshmallow cream.
Add 1
teaspoon vanilla
1 cup
nuts (nuts are optional)
Sometimes
if it isn't solid put in fridge for a few hours.
Bonnie Comstock
1/2 cup
butter
2 cups
white sugar
1 cup
firmly packed brown sugar
3/4 cup
evaporated milk
1
teaspoon vanilla
1 jar
marshmallow cream ( 7 1/2 ounces)
1 jar
peanut butter (12 ounces)
In a
saucepan over medium heat, combine and bring to a boil the white sugar,
brown sugar, butter and milk, Cook to a soft ball stage (8-10 minutes). Remove
from heat. Quickly add vanilla, marshmallow cream, and peanut butter.
Mix well and pour into a buttered or foil lined 9x13 pan.
Bonnie Comstock
1 large
bag of chocolate chips
1 large
bag butterscotch chips
1 pound
bag salted peanuts
Melt
chips together in double boiler, add peanuts. Drop from teaspoon onto
greased cookie sheet. Easy but ohhhhh so good.
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