Candy, Desserts
Yield: 6 servings

2 c  Sugar
1 ts Vanilla
1/4 c  Cocoa
1 pn Salt
1/2 c  Butter
1/2 c  Milk
1/2 c  Crunchy peanut butter
3 c  Quick-cooking or instant oatmeal, uncooked

Mix sugar, cocoa, milk and butter and put on medium heat. Bring to a boil. Remove from heat and cool one minute. Add vanilla, salt, peanut butter, oatmeal. Stir well. Drop by teaspoonfuls onto waxed paper. Let cool.
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Angel Food Candy

Candies
Yield: 12 servings

1 c  Sugar
1 c  Dark corn syrup
1 tb Vinegar
1 tb Baking soda
1 lb Chocolate almond bark, melted

In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300 (hard crack stage) on a candy thermometer. Do not overcook. Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When cool, break into bitesize pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1-1/2 pounds
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A 14-Minute Maple Candy

Candies
Yield: 6 servings

4 c  Maple sirup
1 c  Cream
1/4 c  Butter
1 c  Nut meats, chopped
1 ts Lemon extract

Cook the maple sirup, cream, and butter for 9 minutes after the boiling point is reached.  Remove from heat, add the nut meats and extract and stir for 5 minutes. Pour into buttered pans and when cool, cut into squares.
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Almond Buttercrunch Candy

Candies
Yield: 1 servings

1 c  Almonds, slivered;blanched
1/2 c  Butter
1/2 c  Sugar
1 tb Corn syrup, light

Line bottom and sides of 8 or 9 inch cake pan with foil. Butter heavily. Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to a boil over medium heat, stirring constantly until mixture turns golden brown, about 5 to 6 minutes. Quickly spread candy in prepared pan. Cool until firm. Remove candy from pan by lifting edges of foil. Break into pieces, if desired. makes; about 3/4 lb
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Baked Nut Candy

Candies, Desserts
Yield: 1 servings

2 ea Egg whites
1 c  Peanuts; ground
1 c  Brown sugar

Beat egg whites until still. Add nuts and sugar, pour into shallow pan greased with butter. Bake in oven until light brown. Mark into squares when removed from oven. This will never fail unless allowed to burn.
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Bran Candy

Candies
Yield: 6 servings

2 c  Brown sugar
1 c  Sugar
1 c  Milk
1/8 ts Baking soda
1 tb Butter or butter substitute
1/4 ts Salt
1 c  Bran

Boil all ingredients except bran to soft ball stage (234 - 238 F). Cool to room temperature.  Add bran.  If desired, 1/2 cup raisins, dates, or nuts may be added.  Beat until stiff enough to knead. Turn onto board dusted with powdered sugar. Knead until smooth. Shape into a roll and slice.
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Butterfingers Candy

Candies
Yield: 1 servings

1 c  Peanut butter
1/3 c  Light corn syrup
1 c  Sugar
1/3 c  Water
Melted chocolate

Cook corn syrup, sugar, & water to 310 degrees, remove from heat, stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.
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Cactus Candy

Candies
Yield: 6 servings

3 c  Granulated sugar
1 c  Water
2 tb Orange juice
1 tb Lemon juice

Select prickly pear cactus (or small barrel cactus if you own this type of cactus, since it's illegal to remove it from the desert). Remove spines and outside layer with large knife. Cut pulp across in slices one-inch thick. Soak overnight in cold water. Remove from water, cut in one0inch cubes and cook in boiling water til tender. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch!

SYRUP for 2 QUARTS of CACTUS CUBES

Heat all ingredients until sugar is dissolved. Then add cactus. Remover cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any vegetable food coloring may be added to the syrup.
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Candy Melt Roses

Candies
Yield: 6 servings

14 oz Candy Melts - (1 package)
1/2 c  Light corn syrup

Melt candy melts according to package directions.  Add heated light corn syrup and stir until thoroughly mixed.  Let set at room temperature in an airtight plastic bag for at least 24 hours or up to one week. Candy becomes easier to work with as it sets.  When ready to use, knead a small amount until it reaches a workable consistency.

MODELING A ROSE:
Start with the base and mold a cone that's approximately 1-1/2 inch high from a 3/4-inch diameter ball of modeling candy. Next, make petals.  Flatten 3/8-inch ball of modeling candy into a circle that's about 1/4-inch thick on one side and about the diameter of a dime. Make several petals this size. Wrap first petal around the point of the cone to form a bud.  Now press three more petals around the base of the bud. Gently pinchedges of petals.  Make five more petals using slightly larger balls of modeling candy.  Flatten, then thin edge with finger and cup petals. Press
petals under first row of petals. Continue adding petals, placing them in between and slightly lower than previous row. For a fuller flower, continue adding petals in this manner.

TO MAKE CANDY LEAVES:
On the back of clean, thoroughly dried, grape or rose leaves, paint on melted Candy Melts with a soft pastry or decorator's brush. Pull out pointed or curved edges to resemble certain kinds of leaves. Let coating set and when completely dry, carefully peel off candy.
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Candy- Peanut Butter, Easter Eggs

Candies, Chocolate
Yield: 12 servings

Pat Stockett
2 lb Margarine
4 lb Peanut butter
4 lb Confectioners' sugar

--------------------------------EASTER EGGS--------------------------------
1/4 lb Butter
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
1 1/2 c  Peanut butter or coconut
4 c  Confectioner's sugar

-----------------------------PEANUT BUTTER EGGS-----------------------------
1 c  Margarine
8 oz Cream cheese
1/2 ts Salt
1 1/2 ts Vanilla
2 lb Powdered sugar
2 1/4 c  Peanut butter, chunky

-----------------------------RICE KRISPIE EGGS-----------------------------
1 c  Confectioners sugar
1 c  Crunchy peanut butter
2 c  Rice Krispies
2 tb Oil
1/4 ts Vanilla

----------------------------PEANUT BUTTER BALLS----------------------------
1 lb Margarine
2 c  Peanut butter
2 1/2 lb To 3 pounds confectioners'
-sugar
3 ts Vanilla
6 oz Semi-sweet chocolate chips
1/4 lb Paraffin wax

Mix thoroughly.  Mold in egg shapes and chill in freezer.  Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.)

Easter Eggs Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill.  Form into egg or ball shape. Dip in melted chocolate coating.

Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs.

Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper.

Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10
minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred).  Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick.  You can also use a spoon to dip them.
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Candy-Stick Logs

Candies
Yield: 6 servings

2 qt Popped popcorn
1 1/3 c  Sugar
1 c  Water
1/3 c  Light corn syrup
2/3 ts Vinegar
1/3 ts Salt
1 ts Vanilla
8    (4 inch long) candy sticks

Preheat oven to 250. Place popcorn in a large 4 inch deep butttred baking pan.  keep warm in oven.  Combine sugar, water, cornsyrup, vinegar, and salt in a large saucepan. COok until mixture reaches 250 on a candy thermometer.  Remove from heat and quickly stir in vanilla. Remove popcorn from oven.  Pour syrup mixture over popcorn, stirring to mix well. Shape 1 cup of popcorn around each candy stick to form a ball
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Caramel Candy

Candies, Desserts
Yield: 1 servings

3 c  Sugar
1 1/2 c  White karo
2 c  Cream
Salt; pinch

Cook 1 cup cream with sugar and Karo, until soft ball stage. Add last cup of cream very slowly, not to stop boiling. Cook to hard ball stage. Pour on buttered plate and cut in squares. Wrap in oil paper.
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Chinese Coconut Candy

Candies
Yield: 6 servings

1 c  Grated coconut ( Substitute canned)
2 c  Brown sugar
Walnut halves

1) Melt sugar in heavy pan over a slow fire.
2) Add coconut and cook until sugar begins to crystallize.
3) Remove from fire and pour into a buttered pan.
4) Cut into 1 inch squares and press a walnut half on top of each cookie.

Variations:  Place 1/2 square of coconut candy or about 1 Teaspoon of crystallized sugar and coconut on one corner of a small WONTON wrapper ( See Recipe WONTON.TXT )

Fold over corner of wrapper, enclosing candy mixture.  Pinch together two opposite free corners of wrapper, leaving one corner free. Fry in deep hot oil until golden brown.
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Chocolate Toffee Candy

Chocolate, Candies
Yield: 1 servings

1/2 c  Coarsely chopped pecans
1/2 c  Butter
3/4 c  Brown sugar, packed
1/2 c  Semisweet chocolate pieces

Sprinkle pecans in bottom of buttered 8 inch square baking pan.  Combine butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until mixture reaches hard crack stage (295F) on candy thermometer. Immediately pour hot mixture over pecans,spreading evenly. Sprinkle with chocolate pieces. Let stand 5 minutes. Spread melted chocolate evenly over all. When chocolate is set, break up into pieces. Makes about 3/4 of a pound.
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Chow Mein Candy Clusters

Candies
Yield: 6 servings

12 oz Butterscotch Morsels
3 oz Chow Mein Noodles
2 c  Salted Peanuts

Melt butterscotch bits in top of double boiler.  Remove from heat and immediatesly stir in chow mein noodles until all are coated then quickly stir in peanuts.  Drop on wax paper with tablespoon.  Let cool until firm. Makes about 2 dozen. VARIATION: Substitute 2 cups Rice Krispies for chow mein noodles for Clusters Royale. A lighter and less bludgeoning snack.
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Christmas Delight Candy

Candies, Desserts
Yield: 1 servings

1/2 lb Marshmallows
1 pk Figs; small package
1/2 lb Dates; stoned
1/2 lb Almonds; blanched
1/2 c  Pecans; or walnuts
1 c  Cocoanut; shredded
1    Maraschino cherries; small
-bottle

Melt marshmallows over hot water until very soft. Grind figs, dates, nutsand cocoanut. Chop and drain cherries. Mix and pat out to 1/2 inch thickness. Cut in squares, roll in granulated sugar.
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Cinnamon Candy

Candies
Yield: 6 servings

1 c  Brown sugar
2 tb Butter or butter substitute
1/2 c  Corn sirup
1 tb Cinnamon
1/2 c  Water

Combine ingredients.  Boil to soft crack stage (275 - 280 F). Pour intowell-buttered, shallow pan.  When cool, cut in squares.
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Coconut Candy

Candies
Yield: 6 servings

3 c  Granulated sugar
1 c  Milk
3 c  Grated coconut

Boil the sugar and milk over a medium heat until it forms a thin syrup. (232 to 240 degrees on your candy thermometer) Add grated coconut, stirring frequently to prevent burning. When mixture thickens, drop by the spoonful onto a piece of waxed paper and allow to cool. This will make 24 nice pieces.
A drop of your favorite seasonal food coloring can be added for variety.
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Cream Cheese Candy

Candies, Desserts
Yield: 1 servings

2 oz Cream cheese;1/2 of 8 oz pk
1/4 ts Mint flavoring
Food coloring; optional
1 2/3 c  Sugar, powdered
Sugar, granulated

Mash cream cheese, mint and food coloring, if desired. Add powdered sugar. Knead. Roll into marble sized balls; roll balls in granulated sugar. Shape balls into candy canes or press in decorate molds and unmold on wax paper.
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Date Candy

Candies
Yield: 6 servings

3 c  Sugar
1 tb Butter or butter substitute
1 c  Pitted and chopped dates
1/2 c  Sweetened condensed milk
1/2 c  Water
1 c  Chopped candied cherries
1 ts Vanilla
1 c  Chopped marshmallows
1/4 ts Salt

Boil sugar, milk, water, butter, and salt to soft ball stage (234 - 238 F). Add cherries and dates.  Boil to firm ball stage (245 - 248 F). Add marshmallows.  Do not stir.  Cool to room temperature. Add flavoring. Beat until thick and creamy. Add nuts. Pour into well-buttered, shallow pan. Cut in squares.
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Divinity Candy

Candies, Desserts
Yield: 1 servings

3 c  Sugar
3/4 c  Water
2 ea Egg whites
1/2 c  Corn syrup; light
1 ts Vanilla
1/2 ts Salt
1/2 c  Nut meats

Cook sugar, syrup and water to boiling point. Caver and let boil 3 minutes without stirring. Remove cover, cook unitl hard ball stage or 255 F. Add salt and vanilla to egg whites, beat until still. Pour syrup from a height of 1 foot, slowly into whites. When thick, drop by teaspoonful on waxed paper, after adding nuts.
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English Toffee Candy

Candies, Desserts
Yield: 1 servings

1 c  Sugar
3/4 c  Corn syrup; light brown
3/4 c  Cream; thin
1/8 ts Salt

Cook, stir until sugar is dissolved. Cook until firm ball in cold water or 244 F. Add 1 1/2 T. butter and 1/2 t. vanilla. Pour in thin layer on greased slab. While warm, mark in squares. Wrap in paper when cold.
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Fondant, Cooked, and Candy Recipes

Candies
Yield: 2 servings

3 c  Sugar
1 1/3 c  Water
1/4 ts Salt
1/3 c  Light corn syrup
1 ts Vanilla extract

DIRECTIONS:
Mix first 4 ingredients in large saucepan. Bring to boil, stirring. Cover, boil 3 minutes. Remove cover, and cook until a small amount of mixture forms a soft ball when dropped in cold water (238-F). Wash down sides of pan several times with a pastry brush dipped in cold water, using up and down motion. Pour out on ungreased platter. Cool to lukewarm (110-F). Add vanilla, and beat until mixture turns cloudy. Gather into a ball, and knead with lightly buttered hands until smooth and creamy. Put in bowl, cover with damp cloth, and store in cool place until needed.

FONDANT DIPPED ALMONDS:
Tint fondant with red and green food coloring. If desired, flavor green with wintergreen and red with peppermint. Melt each color in top part of double boiler over hot water. Dip rounded end of toasted almonds in candy; harden on waxed paper.

FONDANT STUFFED DATES:
Color fondant with red and green food coloring, as desired. Shape in small rolls, and fill pitted dates.

BONBONS:
Using 2/3 of fondant recipe for any one flavor of bonbon, work in desired flavoring and coloring a little at a time. Shape in 3/4" balls for centers. Bits of nuts, candied or dried fruits, or coconut can be added to these centers. Let stand on waxed paper, covered, overnight.

Next day, melt remaining 1/3 of the fondant set aside for this batch in top part of metal double boiler over boiling water, adding flavoring and coloring to match fondant centers. Remove from heat. Set pan in cold water for a moment, and then put over hot (not boiling) water to keep fondant warm and soft. With dipping fork, or other fork, dip bonbon centers, one at a time, in melted fondant to cover. (Stir after each bonbon is dipped to keep crust from forming on top. If this fondant becomes too thick, reheat or add a few drops of hot water.) Tip bonbon over onto waxed paper covered tray. Decorative circles can be made by holding dipping fork on top of bonbon for a moment. Decorate at once with bits of nuts, candied fruits, silver shot or colored sugar, as desired. Leftover dipping fondant can be dropped on waxed paper to make patties. Store, covered, in cool, dry place.
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Fruit Candy

Candies
Yield: 36 servings

1 c  Pitted dates
1 c  Raisins
1 c  Chopped nuts
1 c  Macaroon(?) coconut
1/4 ts Salt

Chop dates.  Grind raisins through food chopper using medium blade. Combine dates and raisins and mix well.  Add chopped nuts and 3/4 cup of coconut. Mix well.  Form into balls and roll in the remaining coconut.  Wrap in wax
paper.  Chill.  Slice.  Store in a cool place in a covered container. Makes 36 pieces. VARIATIONS: Dried apples, dates, pineapple, apricots, or other fruits of your choice.
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Graham Cracker Candy

Candies
Yield: 1 servings

1 c  Sugar
1/2 c  Evaporated milk
1/4 lb Butter
10    Large marshmallows
16    Graham crackers (crushed)
1 c  Nuts (chopped)

Boil sugar, milk and butter for 10 minutes. Add marshmallows; beat until dissolved. Add graham crackers; stir well. Add nuts; mix. Drop on waxed paper.
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Graham-Almond Candy

Candies
Yield: 6 servings

12    Double graham crackers
1 c  Butter
1/2 c  Sugar
1    2 1/2 oz pk sliced almonds

Line jelly roll pan with foil.  Place single layer of graham crackers on foil.  Boil butter and sugar together for 2 minutes, stirring constantly. Pour over graham crackers.  Sprinkle with almonds.  Bake at 350 degrees for
10 minutes.  Lift foil from pan, cool, and break into pieces.
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Hard Tack Candy

Candies
Yield: 1 servings

2 c  Sugar
3/4 c  Corn syrup
1 c  Water
3/4 ts Food coloring
3/4 ts Desired flavored oil extract

Mix sugar, syrup and water in saucepan. Stir until sugar is dissolved; continue to cook to 300-degrees. Remove from heat. Add coloring and flavoring; stir. Pour into 8 x 11-inch buttered pan. Cut into squares as candy begins to set.
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Hoarhound Candy

Candies
Yield: 6 servings

1 1/3 ts Pressed hoarhound
1 1/4 c  Boiling water
1/3 c  White corn sirup
2 c  Sugar
1/8 ts Salt

Pour water over hoarhound.  Allow to stand 10 minutes.  Strain. Combine sugar, salt, sirup, and water from hoarhound.  Boil to soft crack stage (275 - 280 F).  Pour in thin sheet onto well-buttered baking sheet. Mark
into squares before candy hardens.
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Horehound Candy - for Colds

Candies, Desserts
Yield: 1 servings

2 c  Best new orleans sugar
1/2 c  Horehound tea; strong
1/2 ts Cream of tartar

Boil until crisp in cold water. Pour into buttered plates and when almost cold cut in squares. If white or light brown sugar is used, recipe makes a very good candy and not so strong.
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Hot Cinnamon Candy

Candies, Spicy
Yield: 6 servings

3 1/2 c  Sugar
1 c  White Karo Syrup
1 c  Boiling Water
Powdered Sugar(how ever much it takes)
1 ts Red Food Coloring(can also use other colors)
1    + Tsp Cinnamin Oil(not extract)if you like it hotter,

This is similar to Fire Stix

use more, but be warned, it doesn't take much

Sprinkle a liberal layer of powdered sugar onto 2 cookie sheets, (cover well to keep candy from sticking)
Cook sugar, Karo and water to 290ø F.
Add cinnamon oil and food color.  Be VERY careful of the fumes.
MIX WELL and pour evenly(and slowly) over sugared pans.  Spread candy carefully.
WORK QUICKLY.  Allow to cool.  Sprinkle powdered sugar over top of candy.  Crack into pieces and enjoy.
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Krispie Crunch Candy

Candies, Chocolate
Yield: 1 servings

2 c  Chunky peanut butter -18 oz
3 c  Rice Krispies
1    Stick soft oleo
1 lb Posedered sugar
12 oz Chocolate chips
1/2    Cake of paraffin

A. Blend peanut butter, oleo, and poseders sugar.
B. Mix Rice Krispies with (A) mixture.  Blend with hands to crumbles, then squeeze into 1 inch balls.
Melt chocolate chips and cake paraffin in double boiler. Dip balls in chocoalte mix. Lay on waxed paper until dry.
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Layered Mint Chocolate Candy

Candies, Chocolate
Yield: 1 servings

10    Squares semi-sweet chocolate
1 cn Sweetened condensed milk, divided
2 ts Vanilla
1 pk White chocolate squares
1 tb Peppermint extract
6 dr Green food coloring

In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup sweetened condensed milk. Remove from heat; stir in vanilla. Spread half the mixture into wax paper line 8 or 9 inch square pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white chocolate with remaining sweetened condensed milk. Remove from heat; stir in peppermint extract and fool
coloring.  Spread on chilled chocolate layer. Chill 10 minutes longer or until firm.  Spread reserved melted chocolate mixture on mint layer. Chill 2 hours or until firm.  Turn onto cutting board. Peel off paper and cut into squares.  Storre loosely covered at room temperature. Makes about 1-3/4 lbs.
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Maple Cream Candy

Candies
Yield: 6 servings

2 c  Brown sugar
1/2 c  Cream
3 tb Butter

Stir all together. Boil until it drops from spoon. Add vanilla. Beat until
it thickens. Pour into buttered pan.
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Marshmallow Cream Nut Candy

Candies
Yield: 6 servings

1 1/2 c  Sugar
1 tb Butter or butter substitute
1/2 c  Chopped marshmallows
2/3 c  Milk
1/2 c  Chopped nuts
1/2 c  Chopped raisins
1 ts Vanilla
1/8 ts Salt

Boil sugar, milk, butter, and salt to soft ball stage (234 - 238 F). Remove from fire.  Add marshmallows.  Cool to room temperature. Beat until thick and creamy.  Add nuts, raisins, and flavoring. Pour into well-buttered,
shallow pan. Cut in squares.
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Mexican Candy

Candies
Yield: 6 servings

2 c  Granulated sugar
1/4 c  Water
1 c  Evaporated milk (do not dilute)
1 pn Of salt
2 ts Orange peel, grated

Using a wooden spoon, stir a cup of sugar into frypan until caramelized. Add water. Stir until sugar dissolves. Add remaining sugar, milk, and salt. Plae over low heat and stir until mixture boils. Cook, stirring until it reaches softball stage. Remove from heat. Cool to lukewarm, without stirring. Add orange peel. Beat until candy loses gloss and holds its shape when dropped from spoon. Pour into lightly buttered 8-inch square pan and cut when cool.
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Microwave Divinity Candy

Candies, Microwave
Yield: 1 servings

3 c  Sugar
1/2 c  Light corn syrup
2/3 c  HOT water
2    Large egg whites
1/2 ts Vanilla

Combine sugar, corn syrup and water in 3 quart microwave safe bowl.
Cook on high for 12 minutes and 30 seconds. (Thin thread stage) Beat egg whites until stiff, slowly beat in syryp, beating until mixture loses shine.  Stir in vanilla.
Drop by teaspoon onto waxed paper.
I like these plain, but I know lots of people like chopped cherries or nuts stirred in.
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Miniature Candy Bars

Chocolate, Candies
Yield: 1 servings

1 lb Confectioners sugar
2/3 c  Sweetened condensed milk
1/2 ts Vanilla
1/2 ts Almond extract
12 oz Semisweet chocolate pieces
12 oz Butterscotch flavored pieces
1 lb Chopped Spanish peanuts

Combine confectioners sugar, sweetened condensed milk, vanilla and almond extract in large bowl. Mix thoroughly, using hands to knead. Roll mixture between two sheets of plastic wrap to form 13x9 rectangle. Chill in refrigerator. Meanwhile, melt chocolate and butterscotch pieces in top of double boiler over hot water. Stir in peanuts. Spread one half of chocolate mixture in buttered 13x9x2 baking pan. Carefully place fondant layer on top. Spread remaining chocolate mixture on top. Refrigerate until firm. Remove from refrigerator 10 minutes before cutting. Cut into bars. Store in refrigerator. Makes 48 pieces.
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Molasses Candy

Candies
Yield: 6 servings

2 c  Of molasses, 1 cup of sugar,
1 c  Sugar
1 tb Vinegar
Butter, size of a walnut

Combine all ingredients , boil 20 minutes, stir all the time. Place in refrigerator until cold.
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Molasses Taffy (Pull Candy)

Candies
Yield: 6 servings

2 c  Molasses
3 tb Butter
1 c  Sugar
1/4 ts Soda

Combine all ingredients and boil until hard ball stage. Wet a shallow pan and pour in candy. When cool enough to handle, pull until light a color as desired is reached. Twist and cut into sticks.
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Never-Fail Cream Candy

Candies
Yield: 25 servings

2/3 c  Cream
2 c  Sugar
1/4 ts Salt
2 tb Corn syrup
4 tb Butter
1 ts Vanilla
2/3 c  Walnuts or Pecans

Mix together cream, sugar, salt and syrup. Cook slowly, stirring constantly, until mixture boils. Cover and cook 3 minutes. Remove cover; cook, stirring occasionally until soft ball forms in cold water, 236 to 238-degrees. Remove from heat; add butter. Cool; beat until candy becomes dull. Add vanilla and nuts; pour into buttered pan. Cut into squares when firm. Yield: 25 pieces.
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Northwestern Apricot Candy

Candies
Yield: 1 servings

2    (5-1/2 oz) pkgs. dried apricots (2 cups)
1 c  Warm water
2 c  Sugar
1 tb Cornstarch
1/8 ts Salt
2 tb Unflavored gelatin
1/2 c  Cold water
1/2    To 2/3 c. chopped or slivered almonds, or chopped walnuts
1/3 c  Confectioners sugar (for rolling)

Remove any stems or blemishes from apricots.  Soak in warm water 1 hour, then cook slowly in same water until very tender, stirring to avoid scorching. Put through a food mill or sieve.  Cook apricot pulp until thick in a 2-quart heavy saucepan, stirring frequently to avoid scorching.

Mix sugar, cornstarch and salt and add to apricot pulp.  Cook until very thick, stirring constantly.

Add gelatin, which has been softened in cold water.  Stir until gelatin is dissolved and cook until mixture is again thick.  Remove from heat.

Mix in almonds.  Turn into a 9 x 7" shallow glass dish that has been rinsed with cold water.  Let stand 24 hours.

Cut candy in rectangular pieces (about 60) and roll in confectioners sugar. Let stand on rack until outside has dried (texture should be slightly chewy.)  Store in covered container.  Makes about 1 pound, 12 ounces, depending on amount of nuts used.
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Northwestern Apple Candy

Candies
Yield: 1 servings

4    To 5 unpeeled apples
2 tb Unflavored gelatin
1/2 c  Cold water
2 c  Sugar
1 tb Cornstarch
1/8 ts Salt
2/3 c  Coarsely chopped walnuts
1 ts Grated lemon peel
1 tb Lemon juice
1/3 c  Confectioners' sugar (for rolling)

Wash apples; without peeling or coring, cut in small pieces.  Cook until very tender in just enough water to avoid scorching.  Put through a food mill or sieve and measure 2 cups pulp into a 2 quart heavy saucepan. Cook until thick, stirring often.

Soften gelatin in cold water. Mix sugar, cornstarch and salt; add to apple pulp.  Cook again over low heat, stirring constantly, until mixture is very thick.  Add gelatin; stir until gelatin is dissolved and mixture is again thick.  Remove from heat.

Stir in walnuts, lemon peel, and juice.  Turn into an 8" square shallow glas dish that has been rinsed with cold wate.  Let stand 24 hours.

Cut rectangles (about 60).  Roll in confectioners sugar, and place on rack until outside is dry.  Store in covered container.   Makes about 1 pound 12 ounces.

Note: You can use 2 cups sweetened canned applesauce to make this confection, but reduce the amount of sugar from 2 to 1-1/3 cups.
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Passover Carrot Candy

Candies
Yield: 6 servings

2 lb Grated carrots
5 oz Fresh ginger root
2 lb Sugar (white or brown, your choice)
4 tb Powdered sugar (at least)
1/2 ts Powdered ginger (optional for more heat)
4 oz Slivered almonds (at least)

Peel and grate ginger root. Combine carrots, ginger root and sugar in sauce pan. Heat SLOWLY until runny. Increase heat to medium-high remembering to stir. When mixture starts becoming very thick and foamy, stir constantly or mixture will burn. Somewhere between a hard ball and crack, stir in almonds and then quickly pour onto a damp chopping board or marble top. Spread approximately 11 x 11 inches. Cool 10 minutes and then cut into 1 -> 1 1/2 inch squares Separate each piece and roll in powdered sugar. (For added zip, use a mixture of 1/2 tsp. powdered ginger to 4 tbs. of powdered sugar.) When cool, place in a glass apothecary jar with a little
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Peanut Butter Candy

Candies
Yield: 1 servings

2 c  Peanut butter; crunchy
2 c  Icing sugar; sifted or confectioner's sugar
2 ea Egg
36 ea Chocolate 'rosebud'candies* up to 40 can use Hershey kisses

* Rosebuds are a Canadian candy; Hershey kisses can be substituted. "My sister tasted this when she was teaching at the Toronto School for the Deaf. The kids made them for a birthday party. Although they only have a
few ingredients and are easy to make, the look adorable and taste great." Anne's note: She called these cookies; I've renamed tghem candy as I feel they're really a candy.

Cream peanut butter with icing sugar. Beat in eggs. Form batter into 1 inch balls. Place on cookie sheets that are buttered are lined with parchment paper. Flatten balls so that they are about 2 inches in diameter. Place a
chocolate rosebud or kiss in the centre of each.

Bake in a preheated 375 oven for 10 to 12 minutes or until cookies are firm enough to handle when one is removed from the oven and place on the cooling rack. MAKES: 30-40 candies
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Peanut Candy

Candies
Yield: 6 servings

2 c  Shelled peanuts
2 c  Granulated sugar

Chop the peanuts fine.  Put the sugar into a skillet and stir constantly until it is all melted.  Then add the peanuts and pour at once into a buttered pan.  When cold, break into pieces.

The finely chopped peanuts make, of course, a much more uniformly nutty candy than the usual peanut brittle.  The recipe makes about one pound of candy.
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Peppermint Jelly Candy

Candies
Yield: 6 servings

2 tb Water
2    (3 oz) packages liquid fruit pectin
1/2 ts Baking soda
1 c  Sugar
1 c  Light corn syrup
1/2 ts Peppermint extract
3    Drops green food color
Sugar or coarse sugar

For best results, follow the directions carefully to avoid undercooking the mixtures.  No candy thermometer is necessary for this old-fashioned candy shop candy.

Line 8 inch square pan with foil, butter foil.  In small saucepan, combine water and pectin.  Stir in baking soda.  In medium saucepan, combine 1 cup sugar and corn syrup.  Cook both mixtures over high heat until foam starts
to disappear on pectin mixture and sugar mixture comes to full rolling boil (one that cannot be stirred down), about 3 to 5 minutes,stirring both constantly. Slowly pour pectin mixture into sugar mixture, stirring constantly.  Continue to boil for 2 minutes, stirring constantly.  Remove from heat; stir in peppermint extract and food color. Pour into foil-lined pan.  Cool until firm.

Remove candy from pan by lifting foil.  With wet knife or scissors,cut into small pieces or desired shapes.  Roll in sugar.  Store loosely covered. Yield: 64 candies
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Pineapple Cream Candy

Candies, Desserts
Yield: 1 servings

1 c  Sugar; white
1/2 c  Brown sugar
1/2 c  Pineapple; pulp & juice
1 ts Lemon extract
1 ts Butter
12 ea Marshmallows
1 c  Nut meats

Cook sugar and pineapple to soft ball stage. Add butter, remove from fire and beat in marshmallows, nuts and extract. Beat until creamy.
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Rocky Road Candy

Candies, Chocolate
Yield: 4 servings

6 oz Chocolate chips
1 oz Chocolate, unsweet.
1 tb Butter
2    Eggs
1 1/4 c  Powdered sugar
1/2 ts Vanilla
2 c  Peanuts, salted cocktail
2 c  Marshmallows, mini

Melt chocolate pieces, chocolate and butter in a large saucepan over low heat, stirring until smooth.  Remove from heat.

Beat eggs until foamy.  Mix in sugar, salt and vanilla.  Blend in chocolate mixture.  Stir in peanuts and marshmallows.  Drop by teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in refrigerator; remove
just before serving. Makes about 4 dozen.
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