Procedure :

2 c Sugar

6 oz Evaporated milk

1 ds Salt

1 ts Corn syrup

4 oz Unsweetened chocolate

2 tb Butter

1 ts Vanilla

Walnuts Butter sides of heavy 2 quart suacepan. In it combine sugar, milk, chocolate,salt and corn syrup. Cook and stir over medium heat until chocolate melts and sugar dissolves. Cook to soft ball stage (234 F) Remove from heat, add butter without stirring. Cool to lukewarm(110F), add vanilla and beat vigorously until fudge stiffens and loses it gloss. Quickly stir in walnuts,push from pan(don’t scrape sides) into buttered shallow pan. Score while warm, cut when firm.

Procedure :

-Nancy Speicher DPXX20A 3 c Sugar

1/2 ts Salt

1 c Light cream

1/2 c Milk

1/4 c Light corn syrup

2 tb Butter or margarine

2 ts Vanilla

1 c Candied cherries; quartered

1. Combine sugar, salt, cream, mil, corn syrup and butter in a large

heavy saucepan. 2. Cook over medium heat, stirring constantly, until mixture comes to

boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage) 3. Remove from heat, leaving thermometer in the saucepan. Cool to

100F.

4. Add vanilla. Beat briskly until fudge thickens and begins to lose

its gloss. Stir in cherries. 5. Pour into buttered 8″ square pan. Cool. Cut into squares when

firm. Makes 1 3/4 pounds From Family Circle 12/74 – Old-Fashioned Christmas Goodies

Procedure :

1/2 pt Strained fresh raspberry

-juice 1 lb Loaf sugar

1 oz Powdered gelatin

Colouring if necessary 2 tb Cold water

10 Drops lemon juice

Raspberry Jellies Prepare raspberry juice by crushing the fruit, warming it in a bowl over hot water until the juice flows freely and then straining through muslin. Soak the gelatine in the cold water. Dissolve the sugar in the juice and boil up to 240 F or the soft ball stage. Add the lemon juice and gelatine. Re-heat to 240 F and pour into a tin previously rinsed in cold water. If the colour is pale add a few drops of cochineal before the end, but fresh fruit should give a brilliant colour. When set, loosen the sides with a hot knife and stand the pan on a cloth wrung out of boiling water. Turn the jelly out on to a board. Cut into cubes and roll in very fine confectioner’s sugar. Stand the sweets in a warm place overnight so that the sugar crystals adhers. Blackcurrant Jujubes 1/2 pint pure strained blackcurrant syrup 1 oz granulated sugar 1 tablespoon pure glycerine 6 tablespoon glucose 1 oz powdered gelatine Soften the gelatine in a little water. Dissolve the sugar and glucose in the juice – very slowly, over gentle heat. Add glycerine and bring to boiling point. Remove from heat, add gelatine and stir until dissolved. Re-heat but do not boil. Rinse a 6″ sandwich tin with cold water; pour the jelly mixture in. Proceed as in second paragraph of directions for Raspberry Jellies. This is a very good sweet for irritated throats. Fruit Jellies All juicy fruits in season make delicious sweets. Proceed as for Raspberry Jellies, using colouring when necessary to enhance the natural tint. Redcurrants, gooseberries ~ both green and red – blackberries, hips and pineapples are just a few to be tried. Fresh pineapple must be well cooked if used with gelatine, as it contains a natural digestant which dissolves gelatine. Two methods of Crystallising: CRYSTALLISING CANDIED FRUIT (This is the chapter that the author said to use for crystallising the jellies. I assume where it says fruit you would substitute jellies.) A sparkling finish is much sought after in this class of sugar work, so here are two recipes-one very simple, the other correct and of lasting quality. SIMPLE CRYSTALLISING Dip each fruit very quickly into boiling water-just in and out-drain it on blotting-paper or butter muslin. Have ready sufficient sieved granulated sugar spread upon a sheet of paper to accommodate the fruits. Roll them gently about in the sugar until completely coated. Leave in a dry, warm situation for some hours to reduce any moisture. They will have a satisfying appearance, glistening in the light. ADVANCED CRYSTALLISING A crystallising tray is much to be desired for this purpose, but to improvise, a baking tray, deep and able to accommodate two wire cake racks on top of each other, will serve very well. Carefully measure how much liquid will be required to cover the fruits when they rest in the tin. Place one rack in the baking tin, arrange the fruits upon it so that they do not touch each other or the side of the pan. Place the second rack feet upwards upon the fruits, holding them gently in place. Cut a piece of greaseproof paper the exact size of the interior of your saucepan. Fold it across and across, then nip the centre point out leaving a hole about 1″ in diameter. Make a syrup by dissolving 2 pounds of granulated sugar in 1 pint (20 ounces) of water. This is your basic recipe- increase it

proportionately if the amount will not cover the fruits in the tin. They must be entirely immersed. Bring the syrup to a boil and strain it through muslin wrung out in hot water. Return the syrup to the saucepan, bringing it up rapidly to 220-225 F, remembering that the higher temperature gives larger crystals, and is good for imposing fruits, while 220 F gives finer crystals suitable for cherries, grapes and nuts. Put the pan where it won’t be jarred in the slighest degree, covering the actural syrup with the prepared circle of paper. Steam will escape through the central hole. Agitation of the pan will result in a “grainy” syrup, so tread warily. When slightly cool-about 15 minutes-tilt the saucepan so that the syrup flows gently around

and over the fruits held down by the wire cake rack. Cover with a cloth and leave for at least 12 hours. Then, if you have a crystallising tray, draw off the liquid. Otherwise, gently lift your tray of fruits from the baking tin. In eigher case place the fruits in a warm cupboard to thoroughly dry off once more. They should be covered with shimmering crystals of a size to suit your taste, according to the original temperature of the syrup. You will be left with a quantity of syrup which cannot be used again for crystallising. It can, however be used to make delicious toffee or to sweeten stewed fruits. Used with apples in lieu of sugar, it gives a unique flavour to an Apple Cake.

Procedure :

12 c Poppped popcorn

3 c Walnut or pecan halves

-OR- unblanched whole — almonds 1 c Packed brown sugar

1/2 c Margarine or butter

1/4 c Light corn syrup

1/2 ts Salt

1/2 ts Baking soda

Divide popcorn and nuts between 2 ungreased rectangular pans, 13x9x2 inches. Cook brown sugar, margarine, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over popcorn and nuts, stirring until corn is well coated. Bake uncovered in 200 degree F oven, stirring every 15 minutes, 1 hour. 300 calories per serving. Caramel Corn: Increase popped popcorn to 15 cups; omit nuts. * Source: Betty Crocker’s Cookbook * Typed for you by Karen Mintzias

Procedure :

-Nancy Speicher DPXX20A 8 1-oz sqs semisweet chocolate

-chopped coarse 8 1-oz sqs unsweetened choc.

-chopped coarse 7 1/2 oz Jar marshmallow cream

2 c Pecans; coarsely chopped

13 oz Evaporated milk

4 c Sugar

2 tb Butter or margarine

1/4 ts Salt

1 tb Vanilla

Pecan halves (optional) Place chocolate, marshmallow cream and pecan in large bowl; set aside. In large heavy saucepan combine milk, sugar, butter and salt. Bring to boil, stirring; boil slowly 9 minutes. Pour at once over chocolate mixture; add vanilla. With wooden spoon stir vigorously until chocolate is melted and mixture creamy. Pour into buttered 15x10x1″ pan or large tray lined with waxed paper. Smooth top.

Garnish with pecan halves. Chill until firm. Cut into 1″ squares. Per square without pecan garnish: 57 cal, 1 g pro, 8 g car, 3 g fat, 1 mg chol with butter, 0 mg chol with margarine.

From Woman’s Day/November 22, 1979

Procedure :

3 c Sugar

1 c Evaporated milk

1/8 ts Salt

1 lb Peanut butter

1/2 lb Marshmallow fluff

1 tb Butter

2 ts Vanilla

Combine sugar, milk and salt in saucepan. Cook over medium heat until mixture reaches soft ball stage. Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla. Stir until ingredients are thoroughly combined. Pour into large cake pan to cool.

Procedure :

1 1/4 c Sifted confectioners sugar

1/4 c Plus 1 tb sifted flour

1/2 ts Salt

5 tb Baking cocoa

6 Eggs, separated

1/4 ts Cream of tartar

1 1/4 ts Vanilla

1 tb Water

1 c Heavy cream

2 tb Sugar

12 Marshmallows, cut up

1 oz Unsweetened chocolate,

-melted and cooled 2 c Sifted confectioners sugar

Light cream 1/4 c Chopped pecans

Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3 times. Set aside. Beat egg whites with cream of tartar in bowl until stiff peaks form, using electric mixer at high speed. Set aside. Beat egg yolks in another bowl until thick and lemon colored, using electric mixer at high speed. Beat in vanilaa and water. Blend in dry ingredients, beating well. Fold in beaten egg whites. Spread batter in greased and waxed paper lined 15x10x1 inch jelly roll pan. Bake in 375 oven 15-20 minutes or until cake

tests done. Meanwhile, lightly dust a clean dish towel with confectioners sugar. Loosen cake around edges with spatula and invert cake on towel. Lift off pan and carefully peel off paper. With a sharp knife, cut off crisp edges. Roll up cake gently, from narrow end, by folding edge of cake over and then tucking it in towel. Continue rolling cake, using towel as aid. Let cake cool in towel on rack. Whip heavy cream in bowl until thickened, using electric mixer at high speed. Add sugar, beating until soft peaks form. Fold in marshmallows. Unroll cake. Spread with cream mixture. Reroll (without towel) Combine cooled chocolate and 2 cups confectioners sugar in bolw. Add enough light cream to make a frosting of spreading consistency. Spread over cake roll. Sprinkle with pecans. Refrigerate until serving time. Makes 10 servings. Origin: Farm Journal’s Choice Chocolate Recipes Shared by: Sharon Stevens

Procedure :

——————————-BASIC DIVINITY——————————- 1/2 c Light corn syrup

2 1/2 c Sugar

1/4 ts Salt

1/2 c Water

2 Egg whites

1 ts Vanilla extract

1 c Coarsely chopped nuts

——————————HOLIDAY DIVINITY—————————— 1/4 c Chopped candied cherries

1/4 c Chopped candied pineapple

—————————–CHOCOLATE DIVINITY—————————– 6 oz Semisweet chocolate chips

1 c Nut halves (instead of

-chopped nuts) ——————————GINGER DIVINITY—————————— 6 tb Water Instead of the

2 tb Preserved-ginger syrup / 1/2

-cup water 1/2 c Finely diced ginger

Servings: 1 1/2 pounds DIRECTIONS: In saucepan mix corn syrup, sugar, salt and water. Cook, stirring, until sugar is dissolved. Continue cooking, without stirring, until a small amount of mixture forms a firm ball when dropped in cold water (248-F). Beat egg whites until stiff, but not dry. Pour about half the syrup slowly over whites, beating constantly. Cook remainder until a small amount forms hard threads in cold water (272-F). Add slowly to first mixture, and beat until mixture holds its shape. Add vanilla and nuts; drop by dessert-spoonfuls onto waxed paper, or spread in buttered 9x9x2″ pan, and when firm, cut in squares. HOLIDAY DIVINITY: Follow above instructions, adding candied cherries and pineapple with the nuts. CHOCOLATE DIVINITY: Follow above instructions, adding chocolate and nuts with vanilla after beating; then beat until well blended. GINGER DIVINITY: Follow above instructions, using the water and ginger syrup for the liquid. Add diced ginger with the nuts. Source: Mom’s old magazine clippings- 1940′s to 1970′s From: Sallie Austin

Procedure :

3 c Sugar

1 t Baking Soda

1 Pinch of Salt

1 c Buttermilk

3/4 c White Corn Syrup

2 T 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. Source: Cook ‘EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin.

Procedure :

1 pk Semi-sweet choc. chips 6oz

3 c Minature marshmallows colors

1/4 c Butter

3/4 c Chopped walnuts or pecans

In a saucepan melt chocolate chips and butter or margarine. Remove from heat and cool. Add colored marshmallows and 1/4 cup of the nuts. Mix well and divide into 2 6″ long rolls and roll in rest of nuts. Wrap in waxed paper & chill thoroughly 2-3 hours. Slice and serve.

Procedure :

-Nancy Speicher DPXX20A 2 tb Butter or margarine

2 tb -water

1 ts Vanilla extract

2 c Confectioners’ sugar; sifted

1/2 c Instant nonfat dry milk

2 Cans(3 1/2 oz size) flaked

-coconut (2 2/3 cups) 4 Squares semisweet chocolate

1 tb Shortening

1. Melt butter in saucepan. Add water and vanilla.

2. Combine confectioners’ sugar and dry milk. Stir into butter

mixture, 1/2 cup at a time, mixing well after each addition. Blend in coconut. 3. For each candy, shape about 1 tbsp mixture into a roll 2″ long;

curve to make a crescent. Refrigerate until firm – 15 minutes. 4. Melt chocolate and shortening over hot, not boiling, water.

Remove from hot water; let stand to cool slightly. 5. Dip half of each piece of candy into chocolate. Place on waxed

paper to dry. Refrigerate until firm.

Procedure :

2 tb Chunky peanut butter

1 oz Semisweet chocolate chips

1. In a small heatproof bowl, combine peanut butter and chocolate;

place bowl in medium heatproof bowl and fill the medium bowl with boiling water. Let stand, stirring frequently until chocolate is melted and well-combined. 2. Set 8 fluted paper candy liners on a serving platter; using a

teaspoon, spoon 1/8 of the chocolate mixture into each liner. Cover platter with plastic wrap and refrigerate until candies are firm.

Procedure :

4 c Sugar

3 Squares dark baking

-chocolate 1 1/3 c Milk

2 tb Butter, plus extra for

-greasing platters 1 c Chopped nuts

1 1/3 ts Vanilla

In a heavy saucepan mix together the sugar, chocolate, and milk. Place the pan over high heat and stir constantly until the choclate is melted and the sugar is dissolved. Bring to a full boil, and lower the heat so the candy continues to boil gently, not vigorously. Stir no more. Put a candy thermometer into the center of the mixture and cook until the temperature reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and a flat pan about 11 by 13 inches. When the fudge reaches 232 F., pour it into the readied platter – do not scrape the pan, but let it drip out. Dot with 2 tablespoons butter and let the mixture cool until the platter feels cool underneath. Add vanilla. Take a large slotted spoon and start to stir the liquidy mixture – it will take about 15 or 20 minutes. You will see a steady change from dark to light color, from glossy to dull, from liquid to solid. When the fudge begins to get dull, add the nuts and mix in thoroughly. Put fudge into the large buttered pan and press into shape with the flat of your palms. Cut into squares; store in airtight container if there’s any left. From: Steve Herrick Source: [Yankee Magazine - June 1981]

Procedure :

- Marne Parry PKKW92A 90 Pecan halves

28 Vanilla caramels

2 ts Water

1/2 c Semi-sweet chocolate pieces

: Toast pecan halves by spreading in a single layer in a shallow baking pan. Toast in 350 oven about 10 minutes, stirring occasionally. Linea baking sheet with foil; butter foil. On the prepared baking sheet arrange the pecan halves in groups of three, placing flat side of pecans down; set aside. : In a heavy 1 quart saucepan combine caramels and water. Cook over low heat; stir constantly till caramels are melted and smooth. : Remove saucepan from heat. Drop about 1 teaspoon caramel mixture onto each group of pecans. Let stand about 20 minutes or til caramel is firm. : In a small saucepan, heat the chocolate over low heat, stirring constantly, til chocolate is melted and smooth. Remvoe saucepan from heat. With a narrow metal spatula spread a small amount of chocolate over top of each caramel center. Let stand until firm; remove candy from baking sheet. Store tightly covered. Source: Brach’s candy.

Procedure :

1 lb Peanuts

1 Egg white

1 ts Cold water

1 c Brown sugar

1/4 ts Salt

Contributed to the echo by: Kathi Crockett Now, I’d better get a recipe in here before the troups kick me out. Here’s a fun and very easy party recipe for candied nuts: CARMELED PEANUTS Beat egg white and water until frothy – not stiff. Add peanuts, stir until they are well coated. Combine sugar and salt then pour this over the nuts & eggwhite mixture. Bake at 225 on a greased, tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour. This makes a nice, big batch and is delicious. You can also use other nuts. I first started doing this because I was always at a loss as to what to do with the leftover nuts from Christmas and this certainly takes care of them in short order. It’s one of those recipes where you can’t eat just one.