CANDY

CREAM CANDY (Mom)

3 cups sugar

2 cups cream or canned milk

5 Tb. dark corn syrup (Karo)

Cook to soft ball, beat until loses shine, add nuts if desired. Drop by teaspoons or roll in long roll in wax paper. Can be used as center for pecan roll.
We like this made with canned milk best.

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OUR FAVORITE CARAMELS  (Marv's mother)

1 cup sugar

3/4 cup karo

1 cup cream

1/2 cup margarine

1 tsp vanilla

1 cup nuts

Put margarine, sugar, karo, and 1/2 cup cream in heavy pan. Bring to a boil and slowly add other 1/2 cup cream keeping other mixture boiling. Cook to hard ball stirring and watching. Add vanilla and nuts. Pour into buttered pan. Cool, cut into squares and wrap each in wax paper. Use cream with this; canned milk changes the texture and flavor. Our family is known for this recipe

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SEES FUDGE  (Grandma Burgess)

3 cups chocolate chips

2 cubes (1 cup) margarine or butter (cut into pieces)

2 cups nuts

2 tsp vanilla

Put together in bowl.

1 can (1 2/3 cup) canned milk

4 cups sugar

1/2 tsp salt

Boil together for 8-11 minutes and pour over chocolate chip mixture. Beat until smooth put into buttered 9 X 13 pan. Makes 5 pounds.
Mom also added coconut and/or used a combination of milk chocolate and semi-sweet chips or butterscotch. It’s not Christmas without this fudge!  

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ENGLISH TOFFEE

2 cups sugar

1 lb butter (don't use margarine)

1/2 cup water

Cook over medium heat. Stir constantly to keep from scorching. Cook until almost hard ball stage--the candy will turn a different texture, be bubbly and change to a golden brown color. Pour into a buttered cookie sheet. You can top with grated milk chocolate and finely chopped nuts.  

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BUCKEYES (aka Peanut Butter Balls)

1 lb butter

2 lbs peanut butter

3 lbs powdered sugar

1 tsp vanilla

Cream together well and make into balls. Refrigerate. Dip 3/4 up in dipping chocolate or melted chocolate chips. Refrigerate until hard.

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SODA CRACKER TOFFEE

35 soda crackers

1 cup brown sugar

1 cup butter

2 cups chocolate chips

1/3 cup nuts

Cover a jelly roll sheet with foil and place the soda crackers on top. Melt the brown sugar with the butter in a pan; stir and boil hard for 2 minutes. Pour over crackers and bake at 350 degrees for 10 minutes. Immediately cover crackers witht chocolate chips. As the chips melt, spread it evenly over the crackres. Sprinkle nuts on top and chill. Peel off the foil and break into squares. Store in fridge or freezer.

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PEANUT CLUSTERS (Val Canfield)

1 cup chocolate chips

2/3 cups sweetened condensed milk

1 tsp vanilla

1 1/2 cups salted spanish peanuts

Melt chocolate chips in a double boiler. Add condensed milk, vanilla, peanuts, and mix well. Drop by teaspoon onto wax paper to cool.

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SUCKERS (Jan Taylor)

2 cups sugar

2/3 cup karo

1 cup water

1/2 tsp flavoring

food coloring

Cook first three ingredients to hard crack. Take off stove. Stir 2-3 minutes add color and flavorings. Pour into molds.    

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CHRISTMAS POPCORN CAKES  (Mom)

8 qt. popped popcorn

2 cups margarine

2 2/3 cup sugar

1 cup light karo

1 tsp vanilla

2 cups whole pecans (optional)

6 cups miniature marshmallows

2 cups small spiced gumdrops

Mix popcorn, marshmallow, and gumdrops together in large bowl. Melt butter, add sugar and karo, bring to a boil, stirring and simmering 3 minutes, add vanilla, pour over popcorn. Mix well; let stand 2 minutes to cool. Press into buttered ring-mold. Decorate with cut gumdrops. Or make balls with hands dampened in cool water. My mother made decorated wreath-shaped popcorn cakes for our neighbors each Christmas when I was young.

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POPCORN SYRUP (Aunt Lola Mae Oliver)

1/2 cup honey

1/2 cup butter

1 cup sugar

Boil together and pour over popcorn. Makes great candied popcorn but doesn’t harden enough for popcorn balls.  

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MOM'S PEANUT BUTTER CEREAL CANDY

1 cup sugar

1 cup peanut butter

1 cup corn syrup

Melt together. This scorches easily so may be easier to make in microwave.

Pour over:

7-8 cups cereal (mixture of mostly cheerios and flakes/krispies, etc.) coconut

chocolate chips and/or M&Ms

Mix together well and pat into large cookie sheet or two 9X13 pans. Let cool and cut into squares.
Mom always had this at the ranch when family is coming.

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PUPPY CHOW

6 oz. (1 cup) chocolate chips

1/4 cup peanut butter

6 cups Crispix or Rice Chex cereal

1 cup powdered sugar

Melt chocolate chips in microwave (1 1/2 minutes on high, stir halfway) add peanut butter. Stir into cereal until cereal is well coated. Put powderd sugar in large storage bag (at least two gallon size) add coated cereal and shake well. Store in covered container in refrigerator.
We make this and Chex Mix on New Year’s Eve.

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INDOOR S’MORES

2/3 cup light corn syrup

2 tbsp. butter or margarine

2 cups milk chocolate chips

1 tsp. Vanilla

10 oz pkg. Golden Grahams cereal (about 8 cups)

3 cup miniature marshmallows

Butter a 13x9x2 inch rectangular pan. Heat corn syrup, butter and chocolate morsels to boiling in 3-quart saucepan, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan with piece of waxed paper. Let stand until firm, at least 1 hour. Cut into 1-1/2 inch squares. Makes 48 squares.
This recipe is from Golden Grahams Cereal box - We first had these at the reunion – Nancy brought them.

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MARSHMALLOW EASTER EGGS

2 Envelopes Unflavored -Gelatin

2 tb -Cold Water

1/2 c -Boiling Water

2 c Sugar

1/2 ts Salt

1/2 ts flavoring - vanilla or lemon extract and yellow food coloring, etc.

Put gelatin in top of double boiler; add cold water. When gelatin softens, add boiling water and stir well. Add sugar and salt. Put over boiling water and stir until sugar dissolves completely. Pour into large bowl of electric mixer and beat at high speed until misture is thick but not as stiff as beaten egg whites. Add vanilla. Meanwhile, spread flour 2" deep in a large pan. Push an egg (in shell) into the flour at intervals, making hollow spaces in which to mold the marshmallow mixture. Drop mixture in flour impressions let cool. Take from flour and dip in melted chocolate. If desired put two halves together with melted chocolate after cutting so edge is flat to fit together.
I got this recipe at Relief Society when we still lived in St. George in the 1980s. 

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