Candies from the Old Recipe Book

Divinity
2 2/3 cup sugar 2 egg whites

2/3 cup water 1 teaspoon vanilla

2/3 cup white Karo syrup 1/4 cup walnuts (optional)

Cook sugar, water and syrup to firm ball stage. Cool for about 15-20 minutes. While cooling beat egg whites until stiff. When syrup is cool pour it slowly into egg whites, constantly stirring and add vanilla and walnuts if desired. Drop by spoon onto wax paper.

Peggy Allen

Grandma’s Quick and Easy Fudge

Mix together thoroughly;

2 cups sugar

1/2 tablespoon cocoa

Add;

1 cup milk

2 tablespoons butter

Cook over medium heat until soft ball stage(do not over cook). Stir only occasionally and do not scrape sides of pan.

Add;

2 tablespoons peanut butter

1 teaspoon vanilla

Beat until very smooth and shiny (Spoon with holes in for best results) Add walnuts and pour onto large dinner plate. Cool.

Peggy Allen

Fudge

4 1/4 cups sugar 2 6-ounce packages chocolate, 1 can evaporated milk butterscotch, mint or peanut butter chips

1/4 pound butter(1/2 cup) 1 teaspoon vanilla

dash salt chopped nuts (optional)

35 large marshmallows

Butter the sides of a heavy saucepan. In saucepan combine sugar, milk, butter and salt.

Boil exactly 5 minutes and remove from stove. Add remaining ingredients and stir until all of the marshmallows are melted. Pour into a 9x13inch pan and let cool at room temperature.

*Note; In December in Bangkok the fudge must be boiled for 11 minutes if it is to set up at room temperature. If it doesn’t set up completely, don’t worry, just keep it in the refrigerator.

Barbara Anderson

Almond Joys

4 teaspoons flour 1 1/3 cup light corn syrup

1/2 teaspoon salt 1 cup sugar

4 cups coconut 1/2 cup water

In a glass or metal mixing bowl mix together flour, salt and coconut. Set aside. In a saucepan boil corn syrup, sugar and water until it reaches 224 degrees F. Pour syrup over coconut mixture. Stir occasionally until cool. Roll into balls and flatten by pushing almond into the top. Freeze. Dip in chocolate.

Terri Peterson

Dar Lynn’s Toffee

1 cup pecans 1/2 cup butter

3/4 cup brown sugar 1/2 cup semi-sweet chocolate chips

Butter a 9x9x2 inch pan. Spread pecans in pan. In a saucepan, heat sugar and butter to boiling. Stir constantly for 7 minutes. Immediately spread mixture evenly over nuts. Sprinkle chocolate chips over all. While hot, cut into 1 1/2 inch squares. Chill until firm.

Tamara Beard

Microwave Peanut Brittle

1 cup raw peanuts 1 teaspoon butter

1 cup sugar 1 teaspoon vanilla

1/2 cup white corn syrup 1 teaspoon baking soda

1/8 teaspoon salt

In a 1 1/2 quart casserole, stir together peanuts, sugar, syrup and salt. Microwave on high (100% power) for 4 minutes; stir well and microwave for 4 minutes more. Stir in the butter and vanilla. Microwave 2 minutes longer. Add baking powder and quickly stir until light and foamy. Immediately pour onto lightly greased cookie sheet, spreading out thin. Cool; break into small pieces. Store in an airtight container. Yield: about 1 pound.

Loretta Wolff

Logs

1 box confectionery sugar (2 cups) 1/2 cup melted butter

1 cup pecans, chopped fine 1/2 cup peanut butter

1 cup flaked coconut 1 cup (6 ounces) chocolate chips

1 cup graham cracker crumbs 1/2 block paraffin wax

Mix together sugar, nuts, coconut, graham cracker crumbs, butter and peanut butter. Then form into logs. In double boiler, melt chocolate chips and wax together until smooth and uniform. Make sure you use paraffin. Dip logs in melted chips and wax. Place on a greased cookie sheet or wax paper to harden.

Loretta Wolff

Licorice Caramels

1 can sweetened condensed milk 1 1/2 cups white Karo syrup

2 cups sugar 1 teaspoon licorice or anise oil

1 cups butter 1 teaspoon black paste food coloring

1/4 teaspoon salt

In a heavy pan combine milk, sugar, butter, salt and syrup. Cook, stirring constantly until it reaches 234 degrees F. Take off stove and add remaining ingredients. Cool in a buttered pan and cut.

Barbara Anderson