Our Family Recipes

1 cup sugar 2 cubes butter 2 TBL water Use heavy saucepan. Use wooden spoon. mix and cook on high. Beat until scorch comes up from the bottom. Butter pan and sprinkle nuts on bottom. Spread mixture in pan. Cut chocolate on top. Put in refrigerator to set. Can use choc chips.

1 c sugar 1-1/2 c light corn syrup 1/2 c water 1 pkg 14-oz flaked coconut about 4 cups 1/2 tsp almond extract 65 toasted almonds chocolate for dipping Combine sugar, corn syrup and water in 2-qt heavy saucepan. Cook over low heat, stirring constantly until sugar dissolves. Cook to the soft ball stage (236). If sugar cyrstals form on sides of pan, wipe them off. Remove from heat; add coconut and almond extract. Pour onto marble or laminatead plastic counter top and let cool. When cool, shape into large ball with hands, cover with waxed paper and store in a cold place or in refrigerator overnight, or until ready to dip with chocolate. When ready to dip, shape coconut candy centers into ovals or balls and put a toasted almond on top of each. Dip in chocolate. Makes 65 to 70 centers, or about 2 pounds before dipping.

4 c sugar 1 lg can evaporated milk 1/4 c butter 1 pt marshmallow cream 7 oz 3 6-8 oz hershey bars 2 pkg chocolate chips 1/2 c nuts 1 tsp vanilla Put first 3 ingredients in a pan and bring to a boil. cook 5 minutes. Take off stove and add the rest of the ingredients. Stir until melted. (Roll or put in buttered pan)

2 c sugar 1 c light Karo syrup 3/4 c hot water 1 tsp vanilla 4 tbsp butter 1/4 tsp salt 2 tsp baking soda 1 lb raw Spanish peanuts Mix sugar, syrup, water in large pan and boil to 240 degrees. Add peanuts and cook, stirring constantly until it starts to darken 320 degrees. Don't get too dark just amber. Move from heat. Add salt, soda, vanilla and butter. Stir until butter is melted quickly pour onto long buttered cookie sheet or tray. Do NOT spread, roll pan a little to spread. Let set until cool. Break into pieces.

1 c buttermilk 1 tsp baking soda 2 c sugar 2 tbsp light corn syrup 1/4 cup butter or margarine 1 c chopped pecans Combine buttermilk and baking soda in 3-qt heavy saucepan. Let stand 20 minutes Add sugar and corn syrup to buttermilk. Bring to a boil, stirring until sugar is dissolved. When mixture boils, add butter and cook, stirring occasionally if necessary, to the soft ball stage. (236 to 238) it will turn a medium brown color. Remove from heat and cool to lukewarm. (110) Beat until mixture losses its gloss and starts to thicken. Stir in pecans. Turn into buttered 8" pan. Cool until firm; then cut in 36 pieces. Makes about 1-1/2 pounds.

1-1/2 lb almond bark 12 oz. semisweet chocolate chips 12 oz. milk chocolate chips Melt in double boiler. Cook and add 2 lbs of spanish peanuts. Drop by soppon on wax paper.

4 c sugar 2 c light corn syrup 1/2 tsp salt 4 c heavy cream 1 (14-1/2 oz) can evaporated milk (1/-2/3 c) 1 square semisweet chocolate 1 square unsweetened chocolate 1 Tbs vanilla 1 c finely chopped nuts (optional) I don't use chocolate confection coating or chocolate for dipping Combine sugar, corn syrup, salt and 2 c cream in 6-qt heavy saucepan. Bring to a boil, stirring constantly until sugar is dissolved. Slowly add remaining 2 c cream, stirring constantly. When mixture reaches the soft ball stage (232 degrees), slowly pour in the evaporated milk, making sure the candy mixture never stops boiling. Stir gently while you add the evaporated milk. Add the chocolates; cook to the firm ball stage (248 degrees). Remove from heat. Add vanilla and nuts. Pour half of candy into buttered 8" pan; pour the other half into buttered 15-1/2 x 10-1/2 x 1" jelly roll pan. When cool and firm, cover candy in jelly roll pan with foil and place in refrigerator. Use this for dippin...

1 c warm unseasoned mashed potato 1/2 tsp salt 2 tsp vanilla 2 lbs confectioners sugar 1 lb chocolate confection coating or chocolate for dipping 2/3 c ground salted peanuts, or 1 c shredded coconut Combine potato, salt and vanilla in a 4-qt, mixing bowl. Sift confectioners sugar over potato, stirring and adding about 1 c at a time. Mixture will liquefy when sugar is added, then gradually begin to thicken. When it becomes the consistency of stiff dough, knead it even though all the sugar has not been added (likewise, add more sugar if needed). After kneading, cover with a damp cloth; chill until a small spoonful can be rolled into a ball. Shape in small (1/2") balls. Kip balls in melted chocolate, then roll in peanuts or coconut. Makes about 8 dozen 1/2" balls or 2 lbs.

1 c white sugar 1 c brown sugar 1 c Karo syrup 1 can sweetened condensed milk 1 c marjarine 1 pinch salt 1 dash vanilla Cook until firm ball stage stirring constantly. Pour in buttered pan. I don't have (or need) a candy thermometer so I use the cold water test to cook until a firm ball. Here is a link that will tell you how to do the cold water test: http://www.exploratorium.edu/cooking/candy/sugar-stages.html