Yield: 25 servings

4 1/2 c  Sugar
3 pk Chocolate chips (12 oz ea)
1/2 lb Margarine
1 ts Vanilla
1 cn Evaporated milk
7 oz Marshmallow cream
2 c  Nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes,
stirring often. (rolling boil)
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar
marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips.
Pour hot mixture over chocolate mixture.
After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend
well, pour into buttered pans and chill in refrigerator. Cut into squares
before firm.
This recipe makes about 5 lbs of fudge.  No one has attempted a calorie
count, but it's estimated that each piece contains about 47 gazillion
calories. Dieters, beware!
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Bourbon Balls

Yield: 18 servings

1 1/2 c  Confectioner's sugar,
Divided
1 c  Graham cracker crumbs
1/2 c  Pecans
1 tb Unsweetened cocoa powder
3 tb Bourbon
2 tb Light corn syrup

In bowl of food processor, combine 1 cup confectoner's sugar, graham
cracker crumbs, pecans and cocoa. Process with quick on/off pulses.
Add bourbon and corn syrup. Process, using quick on/off pulses, until
mixture begins to hold together. Press and roll mixtue into 1 inch balls.
Toss each ball in remaining 1/2 cup confectioners sugar to coat. Store in
tightly covered container at room temperature.
NOTE: If desired, pecans can be finely chopped and ingredients mixed
together by hand. Makes about 18 balls.
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Halvah Fudge

Yield: 1 servings

2 c  Brown sugar
2/3 c  Milk
2/3 c  Sesame Tahini
1 ts Vanilla

Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball
stage, to 230 degrees F. Remove from fire and add tahini and vanilla but do not
mix in immediately. Let it cool about 2 minutes. Beat with paddle or spoon for a
few seconds and pour quickly into a buttered
pan.
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Doris's Pralines

Candies
Yield: 12 servings

4 c  Sugar
5 c  Pecans
4 tb Karo syrup
1 tb Butter
1 cn Condensed milk
1 ts Vanilla
1 cn Water

Mix all ingredients except butter, vanilla, and pecans. Cook on low fire
until the mixture forms a soft ball in cold water. Remove from fire. Add
butter, vanilla, and pecans, and beat until the mixture holds its shape.
Spoon onto buttered wax paper (Add old newspaper under your wax paper.)
If candy gets hard before all is spooned out, add a little water, and heat over.
Or you can let it stand on low heat while spooning out. If you have never
tasted freshly made pralines, made from fresh Louisiana pecans, you have
just never really lived. Every Christmas Eve we go by to see them after
watching the bonfires that are burned on the levees along the Mississippi
River to light the way for Papa Noel (Santa Claus).
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Mojhy Apples

Candies, Fruits
Yield: 6 servings

6 x  Red apples
6 x  Wooden lollypop sticks
1 c  Dark Corn Syrup
1 c  Sugar
1/2 c  Water
1 ds Vanilla extract (just a dash

Wash and dry apples. Remove stems and replace with stick stuck
halfway into apple. Combine corn syrup, sugar, and water in deep saucepan.
Stir and cook over medium heat until thoroughly disolved and mixture boils.
Then cook, without stirring. to soft crack stage (a small amt of the mixture
separates into threads which are hard but not brittle when dropped in cold
water; or candy thermometer registers 280 deg F.) Remove from heat; add
extract and stir only enough to mix. Place pan over boiling water to keep syrup
from thickening. Then, dip apples and wind in a circular motion until thoroughly
covered with syrup. Place on buttered pan with sticks upright and cool.
Makes 6 Mojhy Apples.
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Micro Wave Peanut Brittle

Yield: 12 servings

1 c  Raw peanuts
1 c  Sugar
1/2 c  White corn syrup
1/8 ts Salt
1 ts Butter
1 ts Vanilla
1 ts Baking soda

Stir together peanuts, sugar, syrup, salt.  Cook 4 minutes on high. Stirring well,
cook another 4 minutes. Add butter and vanilla to peanut mixture stirring to blend.
Return and cook 2 minutes. (Peanuts will be slightly browned and syrup hot).
Add baking soda and gently stir till foamy.  Pour onto aluminum foil. Let cool,
break into pieces and store air tight container.
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Buttermilk Pecan Pralines

Yield: 40 servings

3 c  Sugar
1 ts Baking Soda
1    Pinch of Salt
1 c  Buttermilk
3/4 c  White Corn Syrup
2 tb Butter
2 c  Pecan Halves

In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt,
buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat
to medium-low, continue cooking until mixture becomes caramel-colored
and reaches soft ball stage (238 degrees). Remove from heat, add butter
and pecan halves. Beat until thick enough to drop from a spoon onto waxed
paper.  If mixture becomes too hard, return to heat and add small amount of
water.  Stir until smooth. Yield: 44 to 48 Pralines.
*** Variation *** Reduce sugar to 2 cups.  Omit corn syrup.  Increase butter
to 3/4 cup, add 1 teaspoon vanilla.  Include butter in cooking stage.
Add vanilla with pecans.
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Brown Sugar Fudge

Yield: 6 servings

1 c  White Sugar; Granulated
1 c  Light Brown Sugar; Firm Pack
1/2 c  Heavy (Whipping) Cream
3 tb Molasses; *
2 oz Unsweetened Chocolate; 2 Sqs
4 tb Butter; 1/2 stick
1 1/2 ts Vanilla
1/2 c  Chopped Nuts; Optional

* This is to taste. The original recipe called for 4 Tbls of Molasses,

STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart
saucepan; butter the upper sides (inside) of the saucepan; measure all
ingredients except the vanilla and optionals, and dump into the saucepan.
Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and
water and the sink with 1/2 inch of cold water.

STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over
low heat until the butter melts, the gritty sounds cease, and the spoon glides
smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil.

STEP 3: Boil, after washing down any crystals that may have formed, with a
pastry brush dipped in hot water from the thermometer bath, using as little
water as possible. Introduce the prewarmed thermometer. Reduce the heat
while keeping the fudge at a boil. Stir no more than necessary.

STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens
and bubbles become noisy. Ball, formed in ice water, should hold its shape until
the heat from your had begins to flatten it and should be al dente ~- slightly chewy --
between 230 and 240 (110 and 115.5 degrees C.). Because of the molasses and brown
sugar, it can ball at a lower temperature than some other fudges.

STEP 5: Shock by placing the saucepan in the cold water in the sink.

STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool.

STEP 7: Stir when luke warm and "skin" forms on the top (110 degrees F.
(43.5 degrees C.)). Return the thermometer to its hot water bath to soak clean.
Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or
with a food processor. Pause frequently to allow the fudge to react.

STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in
color or streaked with lighter shade, give off some heat, suddenly stiffen. If
mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves
will become very distinct, by food processor, fudge will flow sluggishly back to
the center when the processor is stopped.

STEP9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts
(filberts)) before the fudge totally candies.

STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator
or at room temperature.

YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen.

VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the
unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey
causes the fudge to ball at a higher temperature.

CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy
cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey.

ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add
1 Tbl corn syrup. In Step 6, add 1 Tbl grated orange zest, plus if you can get it, 1 tsp of
pure orange extract.

PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses
and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy
peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts
in Step 9.

PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional --
you'ss get a more Southern praline with it, a milder one without it--or compromise and
use only 1 Tbls. Eliminate the chocolate. In Step 3, when the mixture begins to thicken,
add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly.
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Minty Fudge Brownies

Candies, Cookies, Desserts
Yield: 12 servings

1 1/4 c  Flour; Unbleached
1/2 ts Baking Soda
1/2 ts Salt
1 c  Sugar
1/2 c  Butter
3 tb ;Water
1 1/2 c  Mint-Chocolate Chips; *
1 1/2 ts Vanilla Extract
3    Eggs; Large
1 c  Nuts; Chopped
Walnut Halves; Optional

*  Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles.

Preheat oven to 325 degrees F.  In a small bowl, combine flour, baking soda, and
salt; set aside. In medium saucepan, combine sugar, butter and water; bring
JUST TO A BOIL.  Remove from heat. Add mint-chocolate chips and vanilla
extract; stir until chips are melted and mixture is smooth.
Transfer to a large bowl. Add eggs, 1 at a time, beating well after each addition.
Gradually blend in flour mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch
baking pan. Bake at 324 degrees F for 30 to 35 minutes.  Cool completely on wire rack,
cut into 1 1/2-inch squares. Garnish with walnut halves, if desired.
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Chocolate Mint Baked Alaska

Yield: 12 servings

-----------------------------------CRUST-----------------------------------
1 1/2 c  Mint-Chocolate Chips;Nestles
3 ts Butter
1 1/2 c  Chocolate Wafer Crumbs

----------------------------------FILLING----------------------------------
1 c  Mint-Chocolate Chips;Nestles
2 tb Corn Syrup
2 tb Heavy Cream
3 pt Vanilla Ice Cream; Softened

----------------------------------MERINGUE----------------------------------
4    Egg Whites; Large
1/2 ts Cream Of Tartar
3/4 c  Sugar

CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips
and butter. Stir until chips are melted and mixture is smooth. Add chocolate
wafer crumbs; stir until well blended. Press into bottom of 9-inch springform
pan; freeze until firm.

FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn
syrup, and heavy cream. Stir until chips are melted and mixture is smooth. Cool
to room temperature. In a large bowl, whip the ice cream until smooth but not
melted. Gradually stir in chocolate mixture (flecks will appear in ice cream).
Spoon into center of crust, mounding high in center and leaving 3/4-inch edge.
Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan.
Preheat oven to 450 degrees F.

MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until
soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread meringue
over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F.
for 4 to 6 minutes or until lightly browned. Serve IMMEDIATELY !
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Chocolate Candy Squares

Yield: 24 servings

1/2 c  Margarine (melted)
2 c  Vanilla wafer crumbs
1 c  Chopped walnuts
6 oz Pkg. chocolate chips
1 1/2 c  Flaked coconut
2/3 c  Evaporated milk
1 c  Brown sugar (firmly packed)

Contributed to the echo by: Laurie Gill Pour melted butter in bottom of 13x9"
baking pan. Sprinkle vanilla wafer crumbs evenly over butter. Sprinkle walnuts
over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine
evaporated milk with brown sugar. Stir until smooth. Pour evenly over layers.
Bake at 350 degrees for 25 minutes. Cool for 1 hour. Cut into 1-1/2 ea squares.
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Sweet and Salty

Yield: 24 servings

1 1/4 c  CHOPPED PEANUTS
2 1/2 c  BROKEN PRETZEL STICKS
1 lb ALMOUND BARK

Melt almound bark and mix in peanuts and pretzel sticks. Place on wax paper
lined baking sheet and spread to a thickness of about 1/2 inch. When cool break
or cut into bite sized pieces.
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Rock Candy

Yield: 50 servings

1 3/4 c  SUGAR
1/2 c  WATER
1/2 c  LIGHT CORN SYRUP
1 x  DASH OF SALT
1/4 t  FLAVORING OIL
1 x  CONFECTIONERS SUGAR

In a small sauce pan combine sugar, water, corn syrup and salt. Stir until
sugar dissolves. Cover and bring to a rolling boil. Remove lid and place
thermometer in pan and cook to 250 deg. add coloring and continue to cook
to 300 deg. (remove from heat at 290 deg f as temperature will rise to 300. )
let cool a few minutes, add flavoring oil and cover for 5 minutes. Pour into
buttered pan 8" x 8". Cut with shears as soon as cool enough to handle, into
strips. Cut again to form squares. when cold place in small bag with powdered
sugar and shake to coat.
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Caramel Corn

yield: 6 servings

2 c  light brown sugar
1/2 c  light corn syrup
1 c  butter
1/4 t  cream of tartar
1 t  salt
1 t  baking soda
6 qt popped corn

In a sauce pan, combine sugar, corn syrup, butter, cream of tartar and salt.
boil rapidly on medium high heat, stirring constantly until mixture reaches
260 deg f. Remove from heat. stir in soda, mixing well. Immediately pour over
corn in a large bowl. Stirring to coat corn well. Place in a large buttered roasting
pan or baking sheet and bake for one hour in a preheated oven at 200 deg f. stir
3 or 4 times to coat all pieces.
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Wonder Fudge

yield: 25 servings

1/4 c  margarine
1 pk 6 oz. chocolate chips
1/4 c  corn syrup
1 t  vanilla
1 1/2 c  powdered sugar
2 c  rice krispies cereal

Measure margarine, chocolate morsels, corn syrup and vanilla into a large
sauce pan. cook over low heat, stirring constantly until smooth. Remove from
heat. mix in sugar. Add cereal. Stir until well coated. Press into buttered
8" x 8" pan. Chill.
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Fantasy Choco Fudge

yield: 100 servings

3 c  sugar
3/4 c  margarine
2/3 c  evaporated milk
12 oz chocolate chips
7 oz marshmallow cream
1 c  chopped nuts
1 t  vanilla

Combine sugar, milk and margarine in a heavy sauce pan and bring to a
boil. Stir constantly. Continue to boil for 5 minutes over medium heat.
Remove from heat and stir in chocolate chips. Add marshmallow cream
and vanilla extract. beat until well blended. Pour into a well buttered 9 x 13"
pan. Cool at room temperature until firm. Cut into squares.
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Chocolate Nut Clusters

yield: 12 servings

36 ea shelled pistachio nuts
12 ea paper or foil petit four cup
1/3 c  dark raisins
4 oz chocolate chips, semisweet

Place pistachios on a plate; microwave on high for 2 minutes, stirring after 1 minute.
Place 2 pistachios in each cup. chop remaining nuts. Place 1/2 tablespoon raisins in
each cup. Place chocolate chips in a small bowl; microwave on medium for 3 minutes,
stirring after each minute. Cook until chocolate is glossy. Pour chocolate over each
cup evenly. Garnish with remaining pistachios. Refrigerate for 1 hour.
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Buckeye's (Peanut Butter Cookies)

yield: 30 servings

----------------------------------cookies----------------------------------
1 c  butter
2 c  peanut butter
3 c  powdered sugar (1 1/2 lbs.)

-----------------------------chocolate coating-----------------------------
1/3 ea bar from 1 lb pkg. paraffin
12 oz semi sweet chocolate bits

Cream peanut butter for three minutes. Add butter and sugar. mix well.
Shave the paraffin and heat chocolate bits and paraffin in double boiler.
Mix well. Roll peanut butter mixture in small balls. Dip each ball in chocolate
about 2/3 deep. Place on waxed paper to dry.
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English Toffee

yield: 30 servings

1 1/2 c  butter
2 c  sugar
2 tb water
1/8 ts salt
12 oz chocolate chips, semisweet
2 c  chopped walnuts

In a heavy 3 to 4 quart sauce pan, over medium heat, melt butter. Stir in sugar,
water, and salt. cook and stir until sugar is dissolved. Insert candy thermometer
and continue to cook until thermometer reaches 290 deg f. pour mixture onto
greased 10 x 15 jelly roll pan and spread evenly to edges of pan. Cool at room
temperature. In a double boiler, over simmering water, melt chocolate. Spread
half the chocolate over the toffee. Sprinkle with half the nuts. When cool, turn
toffee out onto waxed paper. Coat remaining side with chocolate and nuts. Let cool.
When chocolate is hardened, break candy into pieces and store in air tight container.
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Peanut Butter Balls

yield: 40 servings

1/2 c  butter
2 c  peanut butter
3 c  rice krispies
16 oz powdered sugar
12 oz chocolate chips

In a large sauce pan, melt butter. stir in peanut butter and cook until smooth.
Stir in cereal and confectioners sugar. Form into balls about the size of a walnut.
In a microwave or over hot water in a double boiler, melt chocolate chips. Dip
balls into chocolate three or four times to coat well.
place on waxed paper to cool. Store in air tight container. Makes about 40 candies.
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Dad's Peanut Butter Fudge

yield: 36 servings

12 oz peanut butter chips
14 oz sweetened condensed milk
1/4 c  butter, divided
1/2 c  peanuts
6 oz semi-sweet chocolate chips
1 ds salt

Over low heat, melt peanut butter chips, 1 cup of condensed milk, and 2
tablespoons butter. Stir ocassionally and when completely melted remove
from heat. Stir in peanuts. Pour into a waxed paper lined 8 inch square pan.
in a sauce pan, melt chocolate chips with remaining condensed milk, and butter.
Add salt and stir to mix well. When completely melted, pour over peanut butter
mix already in 8" sq. pan. Chill at least two hours or until firm. turn out onto
cutting board and cut into squares. Makes 2 pounds of candy or about 36 pieces.
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Foolproof Dark Chocolate Fudge

yield: 64 servings

3 c  chocolate chips
14 oz sweet condensed milk
1 ds salt
1 c  chopped walnuts
1 1/2 ts vanilla

In a heavy sauce pan, over low heat, melt chips with milk and salt. Remove
from heat. stir in nuts and vanilla. Spread evenly in a wax paper lined 8
inch square pan. Chill for 2 hours. Turn out on cutting board and peel off
waxed paper. cut into 1" squares. Makes 64 pieces of candy.
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Cashew Brittle

Yield: 48 servings

3 c  Sugar
1 c  Light corn syrup
1/2 c  Water
2 c  Cashew halves
1 1/2 tb Butter
1 1/2 ts Vanilla

Place sugar, water and corn syrup in a sauce pan. Stir over medium high
heat to dissolve sugar. Continue cooking, without stirring, until mixture
reaches 280 degrees on a candy thermometer. Add cashews. Continue
cooking until mixture reaches 300 deg f (hard crack stage). Remove from
heat and add vanilla and butter. Stir to mix well. Pour onto greased baking pan.
When cool, break into pieces. Makes about 2 lbs. of candy.
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One Bowl Holiday Fudge

Candies, Desserts
Yield: 48 servings

16 oz Bakers chocolate - semisweet -(16 squares - 2 pkgs.)
14 oz Sweetened condensed milk
2 ts Vanilla
1 1/2 c  Chopped walnuts

Microwave chocolate and milk for 2 to 3 minutes or until chocolate is almost
melted. Remove from microwave. Stir until chocolate is smooth. Stir in vanilla
and nuts. Spread in an eight inch buttered pan. Refrigerate until firm. Cut into 48 pieces.
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Peanut Butter Kisses

Yield: 30 servings

1 3/4 c  Flour
1/2 c  Sugar
1/2 c  Brown sugar
1/2 c  Butter
1/2 c  Peanut butter
1 t  Baking soda
1 t  Vanilla
1/2 t  Salt
1    Egg
2 tb Milk
1 pk Hersheys chocolate kisses

(have kisses unwrapped before removing cookies from oven) Cream sugar,
butter, egg and vanilla. Add peanut butter and milk, mix well. Add in dry
ingredients. Spoon out by spoonfuls onto ungreased cookie sheet. Bake at
375 for 10-12 minutes. Remove from oven and top each cookie with a kiss
while still hot.  = Tip = if you like crunchy cookies replace butter with shortening,
but other wise the butter makes them nice and chewy.
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Chocolate Krispy Drops

Yield: 1 servings

1 lb White almond bark
6 oz Chocolate chips
1 c  Rice Krispies
4 c  Dry roasted peanuts

Melt the bark and the chocolate chips in a 200 degree oven in a 13 x 9 pan.
Stir together until well blended. Mix in the rest of the ingredients, thoroughly.
Drop by teaspoonfuls on Saran Wrap. Store in candy tins.
*May add up to 1 c. additional peanuts.
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Pecan Treats

Yield: 20 servings

1 c  Flour
2 T  Brown sugar
1/2 c  Butter, softened
1 c  Heath Brickle bits
2    Eggs
3/4 c  Brown sugar
1 c  Pecans; chopped
1/2 c  Flaked coconut
3 T  Flour
1/2 t  Baking powder
1/2 c  Semi sweet chocolate chips

In mixing bowl, combine 1 cup flour with the 2 tb brown sugar and butter until the
mix resembles coarse crumbs. Pat onto bottom of 10x7" pan or a 9" square pan.
Bake at 350~ for 10-12 minutes until golden. Sprinkle with brickle bits. In mixing
bowl, beat the eggs with the 3/4 cup brown sugar, pecans, coconut, 3 tb flour and
baking powder. Pour mix evenly over the brickle chips in pan. Reduce oven
temperature to 325~. Bake for 25-30 minutes, just until topping is golden.
Immediately after removing from oven, sprinkle chocolate chips over top.
Allow chips to melt. Spread over bars. Chocolate will not cover bars completely.
Cool. Cut into bars.
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Peanut Brittle - [2 Pounds]

Yield: 2 servings

2 c  Sugar
1 c  Light corn syrup
1 c  Water
1 tb Margarine or butter
2 c  Peanuts
1 ts Vanilla
1 ts Baking soda

Generously butter 2 cookies sheets.  In large heavy saucepan, combine sugar,
corn syrup, and water.  Cook until sugar dissolves, stirring constantly.  Continue
cooking until candy thermometer reaches hard crack stage (300øF.), stirring
occasionally.  Remove from heat; stir in vanilla and baking soda.  Pour onto
cookie sheets; spread as thin as possible. Cool completely; break into pieces.
Store in airtight container in cool dry place. Makes 2 lbs.
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Cheese Fudge

Yield: 3 servings

1 c  (2 sticks) butter, softened
8 oz Pasteurized process cheese,
-cubed
1 1/2 lb Powdered sugar
1/2 c  Cocoa
1/2 c  Non-fat dry milk
2 ts Vanilla
2 c  Coarsely chopped nuts

In a large saucepan over medium heat melt butter and cheese, stirring frequently.
Remove from heat.  Sift together sugar and cocoa; add to cheese, mixing well.
Stir in non-fat dry milk, vanilla and nuts. Turn into a 9x9x2-inch pan. Chill until firm.
Makes 3 pounds.
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Spiced Sugars

Candies, Desserts
Yield: 1 servings

1 c  Granulated sugar
1 1/2    Teaspoons ground cinnamon
1/2    Teaspoon nutmeg
1/4    Teaspoon ground cloves
1/4    Teaspoon allspice

Combine all ingredients in small bowl and toss with fork or spoon to blend thoroughly.
Pour into storage container, cover tightly and store in a cool place. Makes about 1 cup;
keeps indefinitely.
NOTE:  Spiced sugar is used in hot or cold tea, coffee or chocolate. It may als be
sprinkled on plain cakes, ice cream or fruit.
VARIATIONS: Anise sugar, cinnamon sugar, lemon sugar, orange sugar, tangerine sugar,
and vanilla sugar.
NOTE #2: These sugars can be used on toast or plain cakes or sprinkled on the tops of
unbaked plain cookies. They are also delicious flavorings for tea, coffee, cocoa or punches.
Vanilla sugar can also be used as the basis for a cake frosting.
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Teenage Rocky Roads Candy

Candies, Snacks
Yield: 12 servings

2 lb Almond Bark; White
3 c  Froot Loops Cereal
3 c  Cheerios Cereal
2 c  Miniature Marshmallows;color

Melt almond bark in a double boiler.  Mix cereals in a large bowl, and pour the melted
almond bark over them. Mix thoroughly, add colored marshmallows, mix again and then
drop by tablespoonfuls onto was paper. Cool until firm.  Makes about 3 dozen.
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Lokum (Turkish Delight)

Candies, Ethnic
Yield: 6 servings

2 1/2 c  Water
4 c  Sugar
1 c  Cornstarch
3/4 c  Grape juice or orange juice
1 ts Cream of tartar

Few drops red food coloring (optional) Oil Powdered sugar

Bring the water to a boil, add the sugar and stir until thoroughly dissolved.
Mix the cornstarch with the juice and cream of tartar. Gradually pour into
the boiling syrup, stirring constantly.  Continue cooking for 20 min, stirring
frequently to prevent sticking. Add food coloring. Oil a 7" square cake pan
with sides 1 to 1 1/2" high. Pour in the mixture and let stand until cool and set.
Cut into 1" squares. Dust with powdered sugar and serve.

HINT**  It takes a bit of trial and error to gauge when the lokum mixture is ready.
If it boils too long it will turn out hard like toffee, and if it is too soft it will not keep
its shape when cool. It should feel soft but firm after cooling.
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Marzipan (Candies)

Yield: 2 servings

1 lb Almonds, shelled, blanched
1 lb Confectioners' sugar
1 ea Egg white, unbeaten
3    Or 4 Tbsp rosewater or orangewater

Nothing expresses the German love of edible art more succintly than marzipan
candies, which are shaped into piglets, cats, poodles, flowers, fruit and all sorts
of other objects. They are delicious to eat, too.

Carefully dry the shelled almonds, then grind to a powder in an electic blender,
if you have one. Blend almonds, the sugar, the egg white and just enough rosewater
or orangewater (available from pharmacies) to make a pliable stiff dough. Knead
with fingers, then place on board dusted with confectioners' sugar and form into
desired shapes, to resemble miniature apples, peaches, strawberries or, if you have
an artist's touch, little pigs or birds. Tint with food coloring. Balls of marzipan may be
rubbed in chocolate dots or colored sugar. If dough becomes too stiff, work in a
little lemon juice, rosewater or orangewater, adding drop by drop.

When candies are shaped, dry thoroughly in a cool, airy place for 24 hours, then wrap
separately or place in a container (such as a little straw basket for fruit) and cover
completely with Saran or other plastic wrap. Makes 2 pounds of candy.
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Moroccan Charosets

Ethnic, Candies
Yield: 50 servings

2 c  Dates,pitted
1/2 c  Raisins,golden
1/2 c  Raisins,dark
1/2 c  Walnuts
2 tb Red wine,sweet,Passover

1. Process dates, rinsins and walnuts in food processor until mixture is finely
chopped and begins to mass. Add enough wine to make sticky dough.

2. Line baking sheet with waxed paper. Drop mixture by slightly rounded measuring
teaspoonfuls onto pan. Roll with moistened palms into hazelnut-size balls.
Refrigerate for at least 3 hours or until firm.
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Rehruecken

Candies
Yield: 6 servings

6    Eggs
1/2 c  Plus 1 Tbsp sugar (120 g)
3/4 c  Flour (80 g)
2 tb Butter (30 g)
1/2    Cup* poundcake crumbs (30 g)
1 1/2 oz Cocoa (40 g)
Cinnamon
Grated lemon peel
Glaze:
2 3/4 oz Chocolate (80 g) [This would
-be semisweet baking
Chocolate.  K.B.]
1 c  Less 2 Tbsp sugar (200 g)
Currant jelly
1 3/4 oz Almond slivers (50 g)

[*Note: I'm wildly guessing on the conversion for the poundcake crumbs.
One slice (1/17 th of a whole 8 1/2 x 3 1/2 x 3 1/4 poundcake) claims to
weigh 30 grams, per USDA info. K.B.]

Combine the whole eggs with the sugar, hold the bowl over some steaming water,
and beat until cooled off.  Add flour, cake crumbs, cinnamon and lemon peel.
Then add the melted butter with the cocoa. Pour into a well greased and floured
Rehruecken mold, bake 45 minutes at medium heat, cut through once, fill with
currant jelly, ice with chocolate glaze and stud with almond slivers.
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Syros Island Nougat

Candies, Greek
Yield: 1 servings

1 c  Roasted pistachios and almonds
2 c  Sugar
1 c  Corn syrup
1 c  Honey
1/2 ts Cream of tartar
3    Egg whites
1/4 ts Salt
1 ts Vanilla
1/4 c  Oil for pan
Cornstarch (or see note)

Note: Sweet rice flour or thin rice wafers may be used instead of cornstarch to line pan.

Roast nuts on shallow pan in preheated oven at 350 degrees F for 10 minutes.
Combine sugar, corn syrup, water, and cream of tartar in a deep sauce pot.
Stir gently over medium heat until sugar dissolves and bring to a boil.
After it comes to a boil, cover pot for 5 minutes, then wash down sides of pot with
a clean brush to remove sugar crystals.  Continue cooking on medium-high heat to
272 degrees F on a jelly thermometer. Remove from heat.
In a separate pot heat honey to boil.
Whip egg whites and salt until stiff and dry using a heavy electric mixer and large bowl.
Add a small amount of honey at first in a thin stream, very slowly.  Beat in vanilla and
continue adding remaining honey and then syrup.  Beat until batch thickens and the
beater slows down.  Add nuts and blend in. Oil a long shallow pan.  Sift a thick layer of
cornstarch or sweet rice flour over it or lay rice wafers over bottom.  Pour out the nougat.
Dust top with more rice flour or thin rice wafers and let stand overnight to set.  Cut into
rectangular pieces about 3/4" by 1" and wrap individually in heavy waxed paper.
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Turkish Delight 1

Candies, Greek
Yield: 1 servings

Karen Mintzias
2 c  Sugar
2 tb Cornstarch
1 c  Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c  Toasted nuts, chopped ***
Confectioners' sugar

* Flavorings: rose, mastic, strawberry, orange or lemon.
** Food coloring: red, yellow, green or orange (depending on flavoring used)
*** Nuts: almonds or pistachios

Dissolve sugar and cornstarch in water.  Add cream of tartar.  Boil to 220 degrees F.
Cover pot the last 5 minutes.  Add flavor and food color.  Add nuts.

Pour into oiled shallow pan.  When cool, cut into squares and roll each piece in sifted
powdered sugar.  Store in plastic bag.
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