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Cream Fondant

LuVenda Tyler

• 3 cups sugar

• 1 ¼ cup half and half

• 1 tablespoon butter or margarine

• 1 tablespoon white Karo syrup

• 1 dash salt

Cook to soft ball stage.  Stir until fondant is creamy.

Add flavoring 1 tablespoon your choice.

Roll into small balls and dip in melted chocolate.

Old Fashioned Fudge

LuVenda Tyler

Mix together:

• 4 cups sugar

• ½ teaspoon salt

• 2 tablespoons cocoa

• Add:

• 1 cup half and half

• 1 cup milk

• ½ cube butter

• 1 tablespoon vanilla (add when cool enough to stir)

Cook to medium ball stage.  Add ½ cube butter.  Don’t stir till cool enough to touch.  Then stir until crumbly.  Pour out on a board and knead like bread until smooth and creamy.  Roll thin and spread with peanut butter.  Roll up as in cinnamon rolls.  Cut in ½ inch slices.  The Best!

English Toffee

Jenny Baxter

• 1 lb butter

• 2 cups sugar

• 6 tablespoons water

• 2 tablespoons Karo syrup

• 1 teaspoon vanilla

• 2 cups nuts (chopped)

Boil to 300 degrees or hard crack.  Pour into buttered pan.  Cool.  Top with 8 oz milk chocolate (melted)

English Toffee with Almonds

Roma Christensen

• 1 cup butter

• 1 cup sugar

• 2 tablespoons water

• 1 ½ cups almond halves

Melt butter, stir in sugar, add almonds and cook stirring constantly till almonds pop and mixture leaves the side of the saucepan.  Lightly butter cake pan.  Spread mixture evenly in pan.  Sprinkle chocolate chips on top and spread them evenly when they melt.

Peanut Brittle

Jackie Bastar

• 2 cups sugar

• 1 cup Karo Syrup

• ½ cup water

• 1 cup margarine or butter

• 2 cups raw peanuts

• 1 teaspoon soda

Heat and stir sugar, syrup and water, in 3 quart saucepan until sugar dissolves.  Bring to a boil and add butter.  Stir frequently.  After it reaches 230 degrees add the nuts; at 280 degrees stir constantly to hard crack.  About 305 degrees.  Remove from heat, quickly add soda and mix well.  Pour mixture out on 2 cookie sheets.  Cool.  Break into pieces.

Easy Microwave Peanut Brittle

Roma Christensen

• 1 cup sugar

• ½ cup white Karo Syrup

• 1 cup raw peanuts

• 1 tablespoon butter

• 1 teaspoon vanilla

• 1/8 teaspoon salt

• 1 teaspoon soda

Combine first 3 ingredients in one quart glass container.  Stir and place in microwave.  Cook on high for 3 minutes.  Stir, add salt and butter; Cook for 6 minutes.  Remove from microwave and add soda and vanilla.  Stir until thoroughly mixed and foamy.  Pour onto buttered cookie sheet.  Cool.  Break into pieces.

Penuche Candy

Alice Byington

• 5 cups sugar

• 2 cups butter

• 1 can cream

combine and boil 10 minutes.  Add large bottle marshmallow cream and three 6 oz packages of butterscotch chips.  1 cup nuts, two teaspoons of vanilla and a pinch of salt.  Stir well and pour onto buttered cookie sheet.

Old Fashioned Honey Candy

Alice Byington

• 1 cup honey

• 1 cup sugar

• 1 lump of butter (the size of a walnut)

Cook until it forms a thread (not too fast, medium heat will work best) Pour out on buttered cookie sheet.  Cool till you can touch it without getting burned.  Stretch with peanut butter… the more the better.

Caramels

Roma Christensen

• 2 ½ cups sugar

• 2 cups white Karo syrup

• ½ teaspoon salt

• ½ can Sweetened Condensed Milk

• 3 cups heavy cream

• 1 teaspoon vanilla

• 16 oz package walnuts or pecans.

Boil sugar, syrup for 10 minutes.  In another pan on low heat; warm the cream, salt and milk.  But do not boil.  Add the milk mixture slowly to the sugar and syrup mixture.  Keep boiling; stir well.  Cook to firm ball stage, or 238 degrees on candy thermometer.  Add vanilla.  Spread the nuts evenly in buttered 13x9-inch cake pan.  Pour hot caramel over nuts.  Let cool.  Cut and wrap in wax paper squares.

Soft Carmel Corn

Roma Christensen

• 2 ¼ cups brown sugar

• 1 cube butter

• 1 cup Karo Syrup

Boil to soft ball stage.  Add 1 can Eagle brand sweetened condensed milk.  Stir well and pour over very large bowl of popped corn.

Variation: add salted nuts, chocolate chips or m&m’s chocolate candies.  Stir well and pour out on two cookie sheets.

Roma’s Specialty Corn

Roma Christensen

• 2 cups white sugar

• ½  cup Karo Syrup

• 1 cup butter

• 1 teaspoon salt

• ½ teaspoon baking soda

• 5 quarts popped corn

• 1 teaspoon vanilla or ½ teaspoon flavor oil of choice (the citrus oils are really good as well as the cinnamon oil)

• Food Coloring as desired

Preheat oven to 250 degrees.  Bring sugar, butter, syrup and slat to a boil in a heavy saucepan stirring constantly.  Boil without stirring 5 minutes.  Remove from heat.  Stir in vanilla or choice of flavor oil.  Pour mixture over popped corn and mix until well coated.  Pour onto buttered baking sheet.  Bake 1 to 1 ½ hours or until dry.  Stir every 20 minutes.  Remove from oven and cool.  Store in airtight containers.  Makes 5 ½ quarts.

Leo’s Carmel Corn

Leo Christensen

• 2 cups brown sugar

• 1 cup light Karo Syrup

• Boil 1 minute and then add

• ½ cup margarine

• ½ teaspoon salt

• 1 teaspoon vanilla

• 1 can sweetened condensed milk

Will cover three gallons of popped corn.

Baked Carmel Corn

Leo Christensen

• ½ cup butter

• 1 cup brown sugar

• ¼ cup corn syrup

• ½ teaspoon salt

• ½ teaspoon vanilla

• ¼ teaspoon baking soda

Cook for 5 minutes, don’t stir, then add vanilla and baking soda.  Pour over popped corn.  Pour onto cookie sheet and bake in a 300 degree oven for 15 minutes stir and bake 15 minutes more.  Watch it closely so that it doesn’t burn.

Never Fail Fudge

Roma Christensen

• 4 ½ cups sugar

• 1 can canned milk

• 1 cube butter

• Mix together in large pan bring to a full boil stirring constantly.  Cook for 7 minutes (starting from when it boils).  Remove from heat and add:

• 10 oz package miniature marshmallows

• 3 large (7 oz) Hershey’s Chocolate Bars (broken into pieces)

• 1 tablespoon vanilla

• 1 cup chopped nuts if desired.

Stir well and pour into buttered 13x9-inch cake pan.  Allow fudge to cool before cutting into bite sized pieces.  (Best if you wait 24 hours before cutting).  I like to cut the fudge into logs and wrap in wax paper and then in tin foil and freeze.  Keeps well.

Peanut Butter Balls

Roma Christensen

• 2 sticks butter

• 2 lbs powdered sugar

• 3 cups peanut butter

• 5 cups rice krispies

Mix ingredients and then roll into balls.  Refrigerate. 

Dip chilled balls into mixture of:

12 oz semisweet chocolate chips with ½ stick paraffin wax. (melted together in double boiler).  Put chocolate covered balls on wax paper and allow them to set up.  Really good!

Almond Joy

Roma Christensen

• 2 cups Karo Syrup (white)

• 1 cup sugar

• 1 scant teaspoon salt

• 1 tablespoon salt

Cook to 232 degrees on candy thermometer.  Remove from heat, cool slightly.  Butter pan and sprinkle 1 lb coconut on bottom of pan.  Pour hot mixture over coconut; stir; Cut into 2 inch long pieces and dip in melted dipping chocolate.  Place an Almond on piece and cover with more melted chocolate.

French Bonbons

Roma Christensen

• 1 package angel flake coconut

• 1 can eagle brand sweetened condensed milk

• 2 lbs. powdered sugar

• 1 cube butter (softened)

Mix together till smooth.  Roll into small balls and chill 20 minutes.  Dip in melted dipping chocolate.  (makes a bunch)

Marshmallow Butterscotch Candy

Bertha Byington

• 12 oz package butterscotch chips

• ½ cup crunchy peanut butter

• ½ cup melted butter

Combine in double boiler till melted.  Cool slightly.  Then pour over:

10 oz package miniature marshmallows.  Pour mixture over marshmallows in buttered glass baking dish.  Easy and Yummy!

Cream Cheese Mints

Alisa Green

• 1 8-oz package cream cheese

• 2 lbs. powdered sugar

• ¼ to ½ teaspoon peppermint oil

• food coloring as desired

Mix well.  Knead until smooth.  Roll into balls, then flatten.  Serve.  May be frozen.  May use other flavors.  Makes delightful centers for chocolates!

Idaho Spuds

Grandma Cordelia Sanders (except that she called them Utah spuds!)

• 1 lb powdered sugar

• 1 package chocolate chips

• 1 small package chocolate chips

• 1 package fine shredded coconut or crushed nuts

• 2 teaspoons vanilla

• 2 eggs

• pinch of salt

• 2 tablespoons butter

Melt butter and chocolate chips stir until smooth.  Remove from heat.  Whip eggs until real fluffy.  Add powdered sugar, a little at a time, add salt, add vanilla then melted chocolate.  Then pour over marshmallows and stir together well.  Spoon out in chunks onto shallow dish of coconut or nuts and roll.  Place on waxed paper.

Divinity Mints

Sharon Linville

• 2 cups sugar

• ½ cup Karo syrup (white)

• ½ cup water

• Stir together in saucepan.  Bring to a boil; cook to 246 degrees on candy thermometer.  (I like 253 degrees better)

Beat white of one egg till stiff; add 1/8 teaspoon Cream of Tartar.

Pour hot syrup slowly over egg white.  Add 1 teaspoon flavor and color as desired.  Beat till starts to loose its gloss.  Pour mixture out on pastry cloth covered with powdered sugar.  Roll into rope shape.  Cut in bite size pieces.  Store in tight container.  Mmmm  Mmmm.

Pastel Divinity

Alice Byington

• 2 egg whites (whip till stiff and add 1 small package Jell-o)

In a medium size saucepan; add

• 3 cups sugar

• ¾ cups Karo Syrup (white)

• ¾ cup Water

• Boil to hard ball stage (without stirring)

Pour hot syrup over egg white mixture while beating with mixer.  Beat until divinity begins to loose its gloss.  Add 1 teaspoon Vanilla.  Stir in 1 cup chopped nuts (if desired)

Spoon divinity out on waxed paper.  Actually really good!

Vinegar Taffy

Alice Byington

• 2/3 cup apple cider vinegar

• 3 cups sugar

• ½ cup water

Boil mixture to soft crack stage.  Add 1 teaspoon vanilla or other flavoring.  Pour hot mixture out on buttered cookie sheet.  Let cool until taffy can easily be handled.  Pick up half of the cooled taffy and pull with buttered fingers until it changes colors and is hard to pull.  Lay taffy rope on powdered sugar covered wax paper.  Hit with knife to break into bite size pieces.  Old Fashioned Fun!

Sharon’s Pop Corn Balls

Connie Ritter

•  2 Cup Sugar

• ½ Cup Karo Syrup

• ½ Cup Margarine or Butter

• 1 tsp. Vanilla

• 6-8 qt. Popped corn

Bring sugar, Karo syrup, and margarine to boil; boil 1 minute.  Remove from heat.  Add vanilla or a little Kool-Aid powder.  Pour over popped corn.  Stir to coat all corn.  Form into balls.

Lorna’s Marshmallow Easter Eggs

Connie Ritter

• 6 Tbsp. Cold Water

• 2 packages Plain Gelatin

• ½ Cup Water

• Dash Salt

• 1 ½ Cup Sugar

• 1 tsp. Vanilla

• Food coloring 

Soften gelatin in cold water.  Put sugar and ½ cup water in saucepan and bring to a boil.  Remove from heat and let cool until barely warm.  Add softened gelatin after mixture cools only about 2 minutes.  Then cool until barely warm.  Beat with mixer 15 minutes.  Add salt and flavoring and coloring.  Fill a large dripper pan with flour about 1 inch deep.  Make egg depressions with an egg.  Spoon marshmallow mixture into depressions rounding tops as much as possible.  When set remove eggs and dip in melted dipping chocolate.  Decorate tops.

English Toffee

Natalie Flint

• 1 c. real butter

• 1 c. white sugar

• 1/2 c. slivered almonds (optional)

• (2) 30 cent Hershey bars (usually use 1 of the biggest bar, or a bag of chocolate chips)

• ground walnuts

Cook butter and sugar in heavy skillet (cast iron)*, over medium heat, stirring constantly until sugar is dissolved.  Add almonds and continue cooking 10-15 minutes until mixture turns light tan.  Pour onto cookie sheet.  Don't spread too thin.  Lay candy bars on top and spread out when melted.  Sprinkle with ground walnuts and press into chocolate.   *It is important to use a cast iron pan.  It simply will not turn out right otherwise. 

Crazy Crunch

Jenny Baxter

• 4 quarts popped popcorn (3 bags microwave)

• 1 ½ cups pecans

• ½ cup sliced almonds

• 2 cups butter

• 2 2/3 cups sugar

• 2 teaspoons vanilla

• 1 cup Karo Syrup

Bring to a boil over medium heat, cook 10 – 15 minutes to soft caramel stage.  Mix with caramel and nuts let cool.  Yum Yum