Candy
Grandma's Divinity
2 cups sugar
1/2 cup hot water
1/2 cup white karo
1 Tsp. vanilla extract
1/4 Tsp. cream of tartar
1/4 Tsp. salt
2 egg whites(stiffly beaten)
Place sugar, cream of tarar, hot water, karo and salt in sauce pan. boil until spins a thread. Pour into stiffly beaten egg whites. Mix quickly, stir in vanilla. Pour into buttered platter. Cool, cut and serve. Optional(nuts or fruit could be added before pouring into platter).
Fantasy Fudge
3 cups sugar
3/4 cup margarine
2/3 cup evap. milk(or 5 1/3 fl oz. can)
1 12 oz. package semi sweet choc. pieces
1 7 oz. jar Kraft marshmallow cream
1 cup chopped nuts
1 Tsp. vanilla
Combine sugar, marg, and milk in heavy 2 1/2 quart saucepan, bring to a full rolling boil, stirring constantly. continue boiling 5 min. over med. heat. Stir in choc. pieces until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into greased 13 x 9 inch pan. Cool at room temp. cut into squares.
makes approx 3 LBS
Easiest Ever Cocoa Fudge
3 2/3 cups Confectioners sugar(1 pound)
1/2 cup Hershey's cocoa
1/4 cup milk
1/2 cup butter
1 Tbsp. vanilla
1/2 cup chopped nuts(optional)
Microwave sugar, cocoa, milk and butter on high until buttter is melted(2 to 3 min.) Stir until smooth. Blend in vanilla and nuts. Spread into buttered 8 inch square pan, cool. Cut in squares.
Martha Washinton's candy
about 1/4 block parafin
1 16-18 oz. package choc. chips
2 boxes confectioner sugar
1 stick margarine
1 can sweet cond. milk
4 cups nuts or 2 cans coconut, or 1 jar cherries
Vanilla flavoring
Mix margarine, sugar+milk. Add flavoring + nuts. Let chill. Roll into balls. let chill again melt parafin over hot water, add choc. chips. Dip the candy balls in the choc. cool and serve.
Pecan Puffs
1 stick butter
2 Tbs. sugar
1 Tsp. vanilla
1 cup pecans(chopped very fine)
1 cup cake flour
Mix well and shape into 3/4" to 1" balls. Bake at 300º for 45 min. While hot, shake gently in bag of powdered sugar. Let cool. Repeat powdered sugar process for second coat.
see dessert section also.
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