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Candy & Cookies
2 boxes of powdered sugar
1 pound coconut
3/4 pound melted butter or margarine
3/4 pound nuts (3 cups)
2 tsp. vanilla
1 can condensed milk
Mix together and chill. Form in small balls. In double boiler melt 12 oz. chocolate chips and 1/4 pound paraffin wax. Dip chilled balls in melted chocolate and place on wax paper to cool.
Our family’s Christmas favorite.
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Peanut Butter Balls
1 jar Laura Scudder's Old fashioned peanut butter
2 sticks margarine or butter, melt & cool
1 teaspoon vanilla
1 1/4 to 1 1/2 boxes powdered sugar. You want it firm but not stiff
Roll small balls the size you want. Don't make them too big. Chill the dough 3 hours or overnight.
I a double boiler melt 1 package of semi-sweet chocolate chips (The normal size.. I think it's 16 oz?)
1/4 stick of paraffin wax. Melt the wax first and then add the chips. Dip chilled peanut butter balls into chocolate mixture. Place on wax paper to cool. I use a fork to drop them into the chocolate and then tap the side of the pan to get the excess chocolate off. Keep refrigerated.
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Baby Ruth Bars
1 cup white Karo Syrup
1 cup sugar
1 1/2 cup peanut butter (crunchy)
4 cup Rice Krispies
6 oz. chocolate chips
6 oz. butterscotch chips
Bring syrup and sugar to full boil. Remove immediately from heat. Mix with peanut butter and Rice Krispies. Press into 9 1/2 x 13 pan.
Melt chips in double boiler, spread as icing.
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Cinnamon Candy Popcorn
* 8 quarts of plain popped popcorn (1 cup unpopped = 6 qrts). Place popcorn in a large bowl and set aside.
In a saucepan combine:
1 cup butter
1/2 cup light corn syrup
1 pkg. (9oz.) red hot candies
Bring to a boil over medium heat, stirring constantly. Boil 5 minutes. Pour over popcorn and mix thoroughly. Turn into 2 greased or Pam sprayed (15 x 10 x 1) pans.
Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Remove from pans and place on a waxed paper to cool.
Break apart. Store in air-tight container or plastic bags.
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Cherry Cashew Cookies
1 cup margarine or butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1- 10 oz. vanilla milk chips or 1 2/3 cups coarsely chopped white chocolate
1 1/2 cups dried tart cherries
1 cup lightly salted cashews
Preheat oven to 375 degrees.
In a large mixing bowl, combine butter, granulated sugar, brown sugar, eggs and vanilla. Mix with electric mixer on medium speed until thoroughly mixed.
Combine flour and baking soda; gradually add flour mixture to butter mixture.
Stir in vanilla milk chips, dried cherries and cashews.
Drop by rounded tablespoonfuls onto ungreaed baking sheets.
Bake in a preheated 375 degree oven 12-15 minutes or until golden brown.
Let cool on wire racks;store in a tightly covered container.
*~*~*
Cream Caramels
2 cups (level) sugar
3/4 cup white Karo syrup
1 cup heavy whipping cream
1 cube of butter (not margarine)
Put above ingredients in a saucepan on medium heat. Stir constantly while it's melting. After it's melted and dissolved pour another 1 cup of cream in slowly (drizzle) so that it won't boil over. Continue to stir constantly.
Put in candy thermometer.
Cook the mixture down until it's light brown. When it gets to 220 degrees start stirring it more and watch the thermometer closely. You want it at 242 for soft carmels and firm ones should not go above 250 degrees.
Add 2 tsp. vanilla and stir.
Pour into buttered 8 x8 square pan (or 2 bread loaf pans). Cool.
You can add 1 cup of walnuts or pecans.
After it has 'set' you can cut the caramels into pieces and then wrap each piece in plastic wrap.
Don't tip the pan of caramels or it will 'wrinkle'. :-) Also, don't make candy when it rains because of the moisture in the air.
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