Lots of Honey Candy Recipes

Creme Honey Truffles
Makes 32 servings
6 oz. unsweetened chocolate, chopped
3/4 cup heavy cream, divided
1/2 cup crème honey
1/2 cup unsweetened cocoa powder
In top of double boiler, melt chocolate with 1/4 cup cream. Remove from heat; cool to room temperature. Beat in honey and remaining cream. Chill mixture for one hour, or until firm. Place cocoa in shallow bowl. Using fingertips, shape honey mixture into 1-inch balls and roll in cocoa. Store truffles in refrigerator.

Honey-Nut Candy
2 c. white sugar
1/2 c. milk
1/4 c. butter
1/4 c. honey
1/2 c. nuts
Mix sugar, milk, butter and honey in saucepan; cook without stirring until forms a soft ball in cold water. Beat. Add nuts and pour into buttered dish. Cut in squares.

Pulled Honey Candy #1
1 qt. honey
1 tsp. vanilla added when finished boiling
Makes beautiful white pieces.
Using a heavy iron frying pan, pour honey into pan and boil on top of the stove until testing in a cup of cold water it forms crisp honey ball crackle. Be careful it doesn't burn, but have the test crackle. Pour into pan into two (cake tins) and cool until you can stretch it with a little butter on hand until white. Stretch into long strings on buttered are and cut into 1 inch pieces and arrange on buttered plate.

Pulled Honey Candy
Pour about 2 cups honey into fry pan. Boil until hard ball stage. Pour into pans to cool. When cool enough to handle, take out of pans and pull until it turns creamy. Pull it into a long 1/2 inch to 1 inch rope. Cut into bite size pieces.

Millionaire Candy
1 c. brown sugar
1 c. white sugar
1 c. honey
1/2 lb. butter
2 c. cream or condensed milk
4 c. pecans
1 tsp. vanilla
Combine sugars, honey and butter with 1 cup cream. Stir and bring to a boil. Add remaining cup of cream and never let mixture stop boiling. Cook until firm ball stage is reached. Add pecans and vanilla. Pour in pan 1 inch deep and let stand overnight. Cut into squares and dip each piece in dipping chocolate.

Versatile Honey Peanut Butter Candy
1 c. honey
1 1/2 c. powdered milk
1 c. peanut butter
Mix honey and peanut butter together. Gradually add milk, mixing well. Pour into a square pan, 1/2 inch thick and cut into squares or roll into balls. Variations: Dip plain candy in 1/2 cup crushed cereal flakes or coconut. Add carob chips or walnut meats. Embed with raisins, dried pineapple or Brazil nut in the center of each ball.

Honey Crunch Candy
1/4 c. honey
1/3 c. butter
3/4 c. brown sugar, packed
1/2 tsp. cinnamon
1 tsp. vanilla
4 c. flaked whole grain cereal
1 c. dry roasted peanuts
Combine honey, butter, brown sugar and cinnamon in 2-quart glass mix 'n pour bowl. Microwave on high, uncovered 4 to 4 1/2 minutes or until mixture boils 2 minutes, stirring once. Stir in vanilla, cereal and peanuts. Drop by spoonsful onto waxed paper. Cool until set. Break into pieces.

Rachel's No Cook Honey Candy
1 c. honey
1 c. dry milk powder
1 c. peanut butter
Chopped nuts (optional)
Mix ingredients together and shape into small ball. Roll in chopped nuts or chocolate sprinkles, or just leave plain. Roll spoonfuls of peanut butter mix into coconut forming balls. Makes 36 balls - 1 1/2 inches in diameter. A great hit!!

Honey Candy
1 c. honey
3/4 c. powdered milk
1 c. rolled oats
1/2 c. peanut butter
1/2 c. chopped peanuts or other nuts
1/2 c. chocolate chips, raisins or dried fruit (opt.)
Boil honey 4 minutes, stirring to keep from burning. Add powdered milk, oats, peanut butter and the chocolate chips, raisins or dried fruit if desired. Pour into buttered pan. Cut into squares when cool. Wrap in wax paper.

Pasteli: Sesame Honey Candy
In Greek, pronounced pah-STEH-lee
This classic version does not use refined sugar and creates a chewy texture with the fabulous tastes of sesame seeds and honey.
Tip: The quality and taste of the honey will have an effect on the final product.
Cook Time: 10 minutes
Total Time: 10 minutes
Ingredients:
1 1/3 cups of honey
3 cups of hulled white sesame seeds
1 strip of lemon peel (about 1/4 x 1 inch) (optional, see note)
Preparation:
Note: If desired, add the lemon peel to give the pasteli a light hint of lemon.
In a saucepan, bring honey and lemon peel to a boil. Add sesame seeds stirring continuously and continue to cook while stirring to mix completely and thoroughly. When the seeds are fully mixed in and the mixture has boiled again, remove from heat. Remove and discard lemon peel. Spread a piece of baking parchment on a cool work surface and spread out the hot mixture thinly and evenly, on the paper (about 1/4 inch high). When the pasteli cools to room temperature, refrigerate, as is, on the parchment paper (it doesn't need to be covered). Chill for at least 2-3 hours. With a kitchen shears, cut the pasteli into small pieces, together with the parchment paper on the bottom, and serve. To eat, peel off the parchment paper.
Store in the refrigerator.
Serving suggestions: Pasteli can be eaten as a candy at any time, as an energy booster, and it goes wonderfully well as an accompaniment to tea. Because it is very sweet, cut in small pieces. Those with a sweet tooth can always select several!
To increase or decrease quantity: The recipe calls for equal parts by weight of sesame seeds and honey.
1 pound of honey (16 ounces) = approximately 1 1/3 cups
1 pound of sesame seeds = approximately 3 cups
Note about sesame seeds: Sesame seeds can be quite expensive, especially when purchased in small quantities. Look for sources to buy in bulk.

Passover Candy (Farfelach)
Greek candy. Add almonds and pastel candy sprinkles just before pouring onto the parchment paper.
1 lb. jar honey
1/2 c. sugar
1 tsp. ginger
1 c. chopped walnut pieces
2 1/2-3 c. matzoh farfel
3 tbsp. water
Pour honey into saucepan. Place on medium to high burner. Add sugar into honey. Stir with wooden spatula. Add ginger and stir. Add walnuts and stir. Add matzoh farfel. Stir until mixture turns golden brown (about 5 minutes or so). Don't overcook! Take off burner. Wet wooden board and pour candy mixture onto it. Sprinkle about 3 tablespoons cold water on mixture to cool it down. Spread out to about 1/8-1/4 inch thickness. Sprinkle ginger on top. Let stand 1/2 hour. Cut into bite-size pieces.

Butterfinger Candy
1 c. sugar
1 c. honey
2 c. peanut butter
6 c. corn flakes
Heat sugar and honey until sugar is melted. Add peanut butter, mix. Add corn flakes (not crushed). Place in ungreased 13 x 9 cake pan while still hot. Melt one bag (12 oz.) chocolate chips on top. Cool and cut.

Good Marshmallow Fudge Recipe Variations

Kirsten wrote: Whitney's favorite is smores or rocky road.  When it's cool enough to pour into the pan, add 1/2 - 1 cup of mini marshmallows (and nuts if doing rocky road)... give a quick stir.  Pour into pan, top with more marshmallows chocolate chips,  and a graham cracker cookie.  Delish!  You can also do turtle kind by adding the caramel chips at the very end and pecans.  Sooo tasty!  Thanks for sharing!

There are a lot of different variations:

*Peanut Butter Fudge: Substitute peanut butter chips for the chocolate chips; omit the nuts. 
*Cookies and Cream Fudge: Substitute white chocolate chips for the chocolate chips; substitute 1 cup crushed Oreos for the nuts. 
*Creamsicle Fudge: Substitute white chocolate chips for the chocolate chips; substitute 2 tsp. orange extract for the vanilla; omit the nuts; pour half the prepared fudge into the pan, then stir in 4 drops yellow food coloring and 3 drops red food coloring into the remaining fudge; pour the orange fudge over the plain fudge and gently marble in with a butter knife.
*Chocolate Mint Fudge: Substitute 2 tsp. peppermint extract for the vanilla; substitute 1/4 - 1/2 cup crushed candy canes for the nuts (optional).
*Almond Fudge: Substitute 2 tsp. almond extract for the vanilla; substitute 1/2 cup chopped almonds for the walnuts (optional). 
*Mint Chocolate Fudge: Add in 1 tsp of the vanilla and add 1/2 tsp mint extract
*Walnut Fudge: Add 1/2 - 1 cup chopped walnuts.
*Marshmallow Fudge: After you've added the vanilla let the mixture cool just a little bit so that you don't melt your marshmallows when you put them into the chocolate about 2-4 minutes. Then add 1/2 - 1 cup mini marshmallows.
*Rocky Road Fudge: After you've added the vanilla let the mixture cool just a little bit so that you don't melt your marshmallows when you put them into the chocolate about 2-4 minutes. Then add 1/2 cup chopped walnuts and 1/2 cup mini marshmallows
*Chocolate Raspberry Fudge: only add in 3/4 tsp of vanilla and add 3/4 tsp raspberry extract. Because the raspberry flavor is so hard to achieve you want at least a half and half ratio of raspberry to vanilla, you can play with how much raspberry you add. The more raspberry you add the less vanilla you should add, unless you want to add more chocolate chips to off set the extract as it does soften your fudge considerably.
*Mint Chocolate Raspberry Fudge: only add in 1/2 tsp vanilla and add in 3/4 tsp raspberry extract and 1/4 tsp mint extract. As before try to stay within the 1 1/2 tsp extract to the recipe ratio. Do not skip the vanilla all together though. 

Myrna wrote: Have any of you ever used leftover chocolate bars instead of the chocolate chips?

Kirsten wrote: Haven't tried it.  I think wax content is different, yes? Kirsten

Myrna wrote: I don't know. I just have some Halloween chocolate bars, the regular-sized ones, that I wondered about using. The Kraft recipe uses chopped BAKER'S Semi-Sweet Baking Chocolate but, as you said, that does not have wax content.

Good Marshmallow Fudge

Aunt Eva's Fudge. Years ago Melanie gave her the recipe after making some to share at a Trauntvein Christmas party. It has become Eva's, as well as Melanie's, trademark. This fudge is seriously tasty and the texture is right. Often fudge gets grainy when not made well, and some of the 'easy' versions are too creamy. This texture is perfect. The consistency of chocolate is there, but it is smooth and firm. 

Western Family (brand) Easy Fudge Recipe:
1 3/4 cups sugar
2/3 cup evaporated milk
2 Tbsp butter or margarine
Dash of salt
1 1/2 cups semi-sweet, dark or milk chocolate chips (I mix equal parts dark and milk chocolate chips)
About 20 Marshmallows, cut into quarters (They can be added whole but it takes a bit of stirring to melt them.)
1/2 cup broken walnuts
1 tsp vanilla

In heavy 2 quart saucepan, combine first four ingredients. Bring to boil over medium heat; boil 5 minutes, stirring constantly (thus negating the need for the candy thermometer.). Remove from heat; immediately add chocolate chips and marshmallows. Stir until chocolate and marshmallows are melted. Stir in nuts and vanilla. Spread into a buttered 9x9x2" pan. (Use baking spray.) Cool; cut into squares.

For a 13X9 pan:

3 1/2 cups sugar

1 1/3 cup evaporated milk

4 Tbsp butter

Dash salt

3 cups (2 pkgs) chocolate chips

About 40 marshmallows

1 cup walnuts, broken

2 tsp vanilla

Fudge can be varied by adding different types of baking chips: butterscotch, mint, peanut butter or white chocolate, for example. 

Melanie: I make this fudge every year by request from friends and family. I have a friend who doesn't like chocolate, so I make her a orange flavored white fudge. Instead of the semi-sweet/milk chocolate chips, I use white chocolate chips. I also omit the vanilla and use 1 tsp. orange flavoring. Last year for our family I made the traditional fudge, but added orange flavoring instead of the vanilla for a creamy orange chocolate fudge. Very smooth and delicious. I have also done the same with peppermint flavoring and when the fudge is almost cooled, I sprinkle crushed peppermint candy canes over the top of the fudge. 

Mel

Frying Pan English Toffee

Frying Pan English Toffee

1 c. butter (laid side by side in the frying pan)

1 c. sugar (poured over the butter)

3 Tbsp. water (poured over the sugar)

Put ingredients into a stainless steel 10” or so frying pan (not non-stick–I use my old Club aluminum pan). Let the butter melt and incorporate the sugar into it without much stirring at all over medium-high heat (I use a 7 out of 10 on my electric burner). Once it’s melted, you can stir MINIMALLY (once around the edge, wait a minute or two, then again in a zig-zag through the middle so it doesn’t burn, and repeat). It will bubble and mix together, and you’ll know if it separates because the butter will float to the top–then you have to start again. OH–use a wooden spoon, not metal or non-stick. Keep cooking and stirring this way until the toffee turns a warm maple/oak wood color–it usually takes 10-15 minutes. You want it to be at a slow, rolling boil the whole time. You can test if it gets to a hard crack stage by dropping a little into a small bowl of ice water–then taste it. If it crunches, you’re good to go, if it’s still a little chewy, keep cooking a little more.

Once it’s ready, remove from heat and stir in 1 tsp. vanilla. When that’s mixed, quickly pour onto a jelly roll pan (sided cookie sheet) and use a rubber scraper to spread thinly over the whole cookie sheet–it should take up almost the whole space. You have to move fairly quickly because it cools quickly and then it stays where it is!!

Put on top:

3 Hershey chocloate bars, broken up into sections and put evenly over the candy. (I use dipping chocolate, pre-melted in the top of a double boiler.)

Once the chocolate is melted, use the back of a spoon (regular eating one) to spread it around until the candy is covered.

Sprinkle chopped pecans on top, using about ½ c or whatever you like. Cool in the refrigerator until you want to break it apart!

It looks complicated, but really isn’t. I only stress the right tools and stirring as it can be a little touchy and you don’t want to have it separate.

Some Candy Recipes as Requested‏

Georgia's Honey-Walnut Candy Recipe
Candy is not icky sweet and in fact has a slight bitterness to it. Be careful, it's rich flavor can become quite addicting.
Ingredients:
1 cup honey
2 Tablespoons water
2 cups unsalted walnuts, chopped
Directions:
Combine Honey and water in a skillet.
Cook over medium heat stirring constantly until the honey begins to caramelize (get thick) and turn brown. Be careful, it bubbles.
Remove from heat and add chopped walnuts.
Stir until all walnuts are covered with honey.
Pour mixture onto a wax paper covered plate and press down until the candy is flat. You can use the back side of a spoon or top the candy with another piece of wax paper and press with your hands.

Virginia Breitenbeker's Honey Candy
1 cup sugar
1 cup honey
Add ingredients to a heavy pan and over high heat stir until the sugar is dissolved. Once dissolved do not stir again. When the candy reaches 280 degrees, pour it into a greased glass dish. Cool the candy by bringing the edges inward with a rubber spatula. When the candy has cooled enough to handle, but is still hot, pull until it is a light golden yellow. Then cut into pieces and wrap in wax paper.
Ingredients
1 tablespoon butter, softened
1 cup heavy whipping cream
2 cups honey
1 cup sugar
Directions
Grease a 15-in. x 10-in. x 1-in. baking pan with butter; place in the refrigerator. In a large deep heavy saucepan, combine cream and honey. Add sugar; cook over medium heat and stir with a wooden spoon until sugar is melted and mixture comes to a boil. Cover pan with a tight-fitting lid and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reaches 290 degrees F (soft-crack stage). Remove from the heat and pour into prepared pan (do not scrape sides of saucepan). Cool for 5 minutes. Using a wooden spoon, bring edges of honey mixture into center of pan. Cool 5-10 minutes longer or until cool enough to handle. Using buttered hands, pull and stretch taffy until ridges form. (Taffy will lose its gloss and become light tan in color.) Pull into ropes about 1/2 in. thick. With a buttered kitchen scissors, cut into 1-in. pieces. Wrap individually in waxed paper.

Honey Taffy
2 1/3 c. sugar
2 1/3 c. honey
1 1/2 c. water
1/4 tsp. salt
2 tsp. vanilla
If you plan for a taffy pull for an evening, cook it much earlier - if too early it can be warmed up. Combine sugar, honey, water and salt. Cook rapidly to 280 degrees (medium crack). Stir in vanilla and pour into a buttered pan to cool enough to be handled. Then pull until light. Pull the last few pulls higher, draw out into a rope about 1/2 inch in diameter. While still pliable, quickly cut into 1/2 inch lengths. (Use kitchen shears with blades rubbed with softened butter). Wrap each piece in heavy waxed paper. Makes 2-2 1/2 pound. Note: Do not stir candy while cooking.

Honey Cream Taffy
Wrap the melt-in-your mouth confections in twists of waxed paper and give them out to holiday visitors.
Ingredients
1 tablespoon butter, softened
1 cup heavy whipping cream
2 cups honey
1 cup sugar
Directions
Grease a 15-in. x 10-in. x 1-in. baking pan with butter; place in the refrigerator. In a large deep heavy saucepan, combine cream and honey. Add sugar; cook over medium heat and stir with a wooden spoon until sugar is melted and mixture comes to a boil. Cover pan with a tight-fitting lid and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reaches 290 degrees F (soft-crack stage). Remove from the heat and pour into prepared pan (do not scrape sides of saucepan). Cool for 5 minutes. Using a wooden spoon, bring edges of honey mixture into center of pan. Cool 5-10 minutes longer or until cool enough to handle. Using buttered hands, pull and stretch taffy until ridges form. (Taffy will lose its gloss and become light tan in color.) Pull into ropes about 1/2 in. thick. With a buttered kitchen scissors, cut into 1-in. pieces. Wrap individually in waxed paper.

Honey Candy Recipe
This simple recipe for honey candy is a prize winner. The candy is sooooo good!
One pint of white sugar
water sufficient to dissolve it
4 tablespoons honey.
Boil till brittle; cool enough to handle; pull white when cooling.

Cherry-Honey Divinity Candy
Ingredients:
2 cups sugar
1/3 cup honey
1/3 cup water
2 egg whites, well beaten
1/4 cup candied cherries, cut
Preparation:
Boil sugar, honey, and water until syrup spins a thread. Pour syrup over beaten egg whites in thin stream, beating continually. Just before mixture begins to set, add cherries.

Brown Sugar Taffy
2 cups molasses
1 cup brown sugar
2 tablespoons butter
1/3 cup water
1 tablespoon vinegar
1 pinch baking soda
Boil all together until a little tried in cold water becomes brittle. Pour on a buttered dish and allow to cool. When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light in color. Cut in small pieces.

Salt Water Taffy
1 1/2 cups brown sugar
1/2 cup corn syrup
3 tablespoons butter
1/2 cup water
1 1/2 teaspoons salt
1/2 tablespoon glycerine
1 1/2 teaspoons vanilla
Put brown sugar, corn syrup, butter, and water into a saucepan or iron kettle. Bring to a boil, stirring occasionally, until mixture reaches 256°F, or until it forms a hard ball when tested in cold water. Add salt and glycerine. Pour onto a greased marble slab and when cool enough to handle (be careful - hot sugar burns!) pull until light in color. Add vanilla while pulling. Pull out in round sticks the size of kisses. Lightly oil a scissors with vegetable oil or spray. Cut pieces 3/4 inch in length. Roll up in waxed paper and twist ends.

Atlantic City Salt Water Taffy
1 cup sugar
1/2 tablespoons cornstarch
2/3 cup corn syrup
1 tablespoon butter
1/2 cup water
1/2 teaspoon salt
flavoring
Combine sugar and cornstarch, put into a saucepan, and add corn syrup, butter, and water. Stir until boiling point is reached, and boil until mixture reaches 256°F or until a small portion forms a ball when tested in cold water. Add salt, pour onto a greased slab and allow to cool slightly until the mixture can be handled. Pull until light in color. Divide into separate portions, and color and flavor each portion as desired, while it is being pulled. Lemon, orange, peppermint, lime, strawberry, or pineapple flavors may be used, and pink, green, yellow or orange color pastes. (Don't use too much color - the candies are usually quite pale and pastel in tint). To make red striped kisses, have one portion of candy brightly colored red and let warm near the oven. Lay the large piece of pulled taffy on the marble slab. On the upper side, lay two or three parallel strips of red taffy; turn the piece over and lay two or three read strips on that side. Pull out until 1 1/2 inches wide and 3/4 of an inch thick. Cut into pieces with a scissors and wrap in wax paper. Twist ends of paper to seal.

Recipe for Peanut Butter Divinity Candy
Ingredients:
3 cups sugar
1 cup white corn syrup
1 cup water
Dash of salt
3 egg whites
1 cup peanut butter
Preparation:
Mix sugar, syrup, water, and salt. Stir over medium heat until mixture comes to full boil. Turn heat to low and cover pan with lid. Boil for 3 minutes. Remove lid. Cook until mixture spins thread when dropped from edge of spoon. Beat egg whites until stiff. Add half the syrup mixture to egg whites, beating continually. Return other half of syrup mixture to heat and cook until it forms a firm ball when a little is dropped into cold water. Combine both mixtures and beat until creamy. Pour out on to waxed paper coated with butter or margarine. Dampen hands and pat mixture until approximately 3/4 inch thick. Spread peanut butter over entire candy mixture. Roll as for a jellyroll. Cut into slices.

Best Christmas Candy Recipe for Homemade Toffee
Ingredients:
3/4 cup brown sugar, packed
1/2 cup margarine or butter
1/2 cup semisweet chocolate chips
1 cup pecans, chopped
Preparation:Lightly butter a 9x8x2 square pan. Spread chopped pecans over the bottom of the pan. Place brown sugar and margarine in a 1-quart saucepan and heat to boiling, stirring constantly. Lower heat to medium and boil 7 minutes, stirring constantly. Remove mixture from heat and pour over pecans. Sprinkle chocolate chips over mixture. Place cookie sheet or aluminum foil over baking pan until chocolate melts. Spread melted chocolate evenly over candy mixture. While hot, cut candy into squares approximately 1 and 1/2 inches. Refrigerate until firm. Yield: Approximately 3 dozen candies

Christmas Candy Recipe for Candied Orange Peel
Although simple, this recipe takes some time to make, but the results will be well worth your time. Moreover, you can also use this recipe for candied grapefruit peel, although you will need to repeat the simmering process three times instead of two.
Ingredients:
3 large oranges
17 cups water
3 and 1/2 cups sugar
Preparation: Carefully remove the peel from each orange. Cut peel of each orange into four sections. Using a spoon, scrape white membrane from inside each section. Cut peel lengthwise into 1/4-inch strips. Place peel in 3-quart saucepan with 8 cups water and heat to boiling. Reduce heat and simmer uncovered for 30 minutes. Drain peels. Cover with another 8 cups of water and repeat the simmering process. Drain peels. In a 2-quart saucepan, heat 2 cups sugar and 1 cup water to boiling, stirring constantly until sugar dissolves. Add orange peels. Simmer uncovered, stirring occasionally, for 45 minutes. Remove from heat and drain in colander. Roll peels in 1 and 1/2 cups sugar. Spread on waxed paper and allow to dry. Yield: Approximately 9 ounces candied orange peel

Easy Recipe for Pecan Pralines for Christmas
In the Deep South, pecan pralines are a tradition. However, you don't have to be a Southerner to appreciate homemade pralines.
Ingredients:
1 cup brown sugar
1 cup granulated sugar
1 cup milk (whole or skimmed)
1 tablespoon margarine or butter
1/8 teaspoon salt
1 tablespoon maple syrup
1 cup pecans, chopped
Preparation: In a saucepan, combine brown sugar, granulated sugar, and milk.Cook over low heat, stirring constantly, until sugar dissolves and mixture begins to boil. Over moderate heat, continue cooking, stirring frequently, until candy thermometer registers 224 degrees. Add margarine or butter, salt, and pecans. Continue cooking until temperature again reaches 224 degrees or until a small amount dropped from a spoon into cold water forms a soft ball. Remove from heat and cool quickly (you can place it in the refrigerator) to 110 degrees on candy thermometer. Add maple syrup, return to heat, and stir until mixture is thick.Remove from heat and drop tablespoonfuls onto a buttered surface. Using spoon, flatten each praline into a patty.Yield: Approximately 1 dozen pralines.

Recipe for Crispy Peanut Brittle
The necessary ingredients cooks must have on hand in order to make peanut brittle are the following:
2 cups sugar
3/4-cup corn syrup
1/4-cup water
1/8-teaspoon salt
2 cups raw peanuts
2 tablespoons baking soda
Before beginning, prepare a cookie sheet or baking pan by lining it with aluminum foil and buttering the foil. Once the candy is through cooking, it will be poured into this. Now, follow these steps: Put the sugar, corn syrup, water, and salt into a boiler and cook on medium heat until the sugar melts. Add the raw peanuts but do not stir. Continue cooking until mixture reaches the candy stage and turns light brown. Remove from heat and add baking soda. Stirring quickly, mix well until the mixture puffs up. Pour into the prepared pan and spread thin (The candy will harden quickly) Once the candy is cool, break into desired-size pieces and store in a covered container.

Recipe for Chunky Peanut Butter Balls
The necessary ingredients for making this delicious treat include:
1 stick margarine
1 1/2 cups crunchy peanut butter
3 cups powdered sugar
1/2 bar paraffin wax (available in canning supplies)
1 bar German sweet chocolate (6 ounces)
How to prepare peanut butter balls:
Mix margarine, peanut butter, and powered sugar. Roll into bite-size balls. Refrigerate on waxed paper or buttered aluminum foil. Melt wax and chocolate in top of a double boiler. Using a fork or toothpick, dip each ball into the hot mixture, coating it thoroughly. Place balls on waxed paper or buttered aluminum foil (space the balls so that they do not touch) and refrigerate. Once the candy is cool, serve and enjoy.

Recipe for Creamy Chocolate Fudge
In order to make homemade chocolate fudge, gather the following ingredients:
2 tablespoons butter or margarine
2/3-cup evaporated milk
1 2/3 cups sugar
1/2-teaspoon salt
2 cups or 4 ounces miniature marshmallows (or 20 regular marshmallows cut in fourths)
1 1/2 cup semi-sweet chocolate pieces
1 teaspoon vanilla extract
Note: If a nutty fudge is preferred, add 1 cup chopped walnuts, pecans, peanuts, or almonds, whichever is desired.
How to prepare homemade fudge:
Combine butter, milk, sugar, and salt in a saucepan. Cook on medium heat, stirring occasionally, and bring to a boil. Reduce heat to medium-low and continue to cook, stirring constantly, for 4 to 5 minutes. Remove from heat and stir in marshmallows, chocolate pieces, and vanilla (If using nuts, also add them). Stir vigorously for 1 minute or until marshmallows and chocolate pieces are completely melted. Pour into an 8-inch butter pan. Place in refrigerator until cooled, then cut into desired-size pieces and enjoy.

Almond Divinity Candy
Ingredients:
4 cups sugar
2/3 cup light corn syrup
1 cup water
Dash of salt
2 large egg whites
1 teaspoon vanilla
1/2 teaspoon almond extract
3/4 cup chopped walnuts
Preparation:
Mix sugar, corn syrup, water, and salt in saucepan .Cover, place on low heat, and bring to a boil and all crystals disappear from sides of pan. Cook to 253 degrees on candy thermometer or until a little syrup dropped off the edge of a spoon forms a thread. Before syrup finishes cooking beat egg whites until stiff but not dry. With electric mixer on high, add hot syrup to egg whites in a thin stream. Continue beating until candy loses its gloss. Add flavorings and stir in nuts. Pour into buttered pan or platter. When set, cut divinity into squares. Alternative: Drop mixture by teaspoon onto waxed paper.

Recipe for Quick and Easy Peanut Butter Fudge
Note: This is an especially easy fudge to make since no cooking is required, making it the ideal candy to prepare for unexpected parties or last-minute gifts.
Ingredients:
1/3 cup butter or margarine
1/2 cup light corn syrup
3/4 cup peanut butter
1/2 teaspoon salt
1 teaspoon vanilla
1 one-pound box confectioners’ sugar, sifted
3/4 cup chopped nuts (pecans or walnuts or both)
Preparation:
Place butter or margarine in a bowl and soften with wooden spoon. Blend in corn syrup, peanut butter, salt, and vanilla, mixing until creamy.Stir in confectioners’ sugar. Turn candy onto pastry board and knead until blended and smooth. Gradually add chopped nuts, pressing and kneading them into the dough. Grease 8-inch square pan. Chill at least 1 hour. Cut into serving-sized pieces.

Recipe for Yule Tide Butter Rum Fudge
Ingredients:
4 cups sugar
1 large can evaporated milk
1 cup butter or margarine
2 six-ounce packages semisweet chocolate pieces
1 pint marshmallow crème
1 teaspoon rum flavoring
1 and 1/2 cups walnut and pecan pieces
Preparation:Mix sugar, milk, and butter or margarine. Cook over medium heat, stirring frequently, until begins to form a soft ball. Remove from heat. Add chocolate pieces, marshmallow crème, rum flavoring, and nuts. Pour onto buttered 9x9x2 inch pan or large cookie sheet. Score top immediately into squares but do not cut all the way through. Cool then finish cutting thorough the squares.

Recipe for Christmas Cherry Crème Fudge
Ingredients:
4 cups sugar
1 cup half-and-half
1 cup butter or margarine
1/2 cup light corn syrup
1/2 teaspoon salt
2 teaspoons vanilla
1/2 cup marshmallow crème
1 cup pecan halves
1/2 cup coarsely chopped candied cherries
Preparation: Combine sugar, half-and-half, butter or margarine, corn syrup, and salt in 4-quart saucepan. Bring ingredients to a boil over medium heat, stirring constantly, until sugar is dissolved. Remove from heat. Set pan in cold water and cool mixture until lukewarm. Add vanilla and marshmallow crème. Beat until mixture is at setting stage. Pour into well-buttered 8 or 9-inch pan. Cut into squares when firm. Decorate with pecan and cherry halves.

Buttermilk Candy
Boil together:
2 cups sugar
1 cup buttermilk
butter size of a walnut
Cook until it forms a soft ball in water. Remove from the fire and beat until creamy. Pour into buttered pans and cut in squares when cool. --The Farmer's Advocate, circa 1915

Candied Orange Peel
Carefully cut orange peel in strips, place in saucepan in cold water, and bring to boil. Repeat process three times, then measure orange peel and add equal quantity of sugar and hot water to cover, and cook until pulp is translucent. Remove from syrup; roll in sugar; place on plates to dry.

Children's Raisin Candy
1 cup powdered sugar
2 tablespoons cocoa
2 tablespoons melted butter
Enough boiling water to mix stiff
Flavor with 1/2 teaspoon vanilla.
Take a little of the mixture on the end of a teaspoon and form into a ball, taking 2 raisins to each ball, and press together until nearly flat. If white candy is preferred leave out cocoa. --Fruits and Candies, circa 1920s

Candy Kisses
Two cupfuls powdered sugar
whites of 3 eggs
2 cupfuls coconut
2 teaspoonfuls baking powder
Mix all together; drop upon buttered paper and bake until slightly brown in a brisk oven. 1895

Panocha
Two pounds of brown sugar
2/3 cup of milk
butter size of a walnut
Boil about twenty minutes, then take off stove and beat and add one-half pound chopped walnuts.

Wenham Wopsies
Did you know that brothers Will Keith Kellog and Dr. John Harvey Kellog invented cornflakes in Battle Creek, Michigan back in 1894?
Whites of 2 eggs beaten stiff
2-1/2 cups corn flakes
1/2 cup coconut
1 scant cup of sugar
A little vanilla.
Mix well and bake on heated tins in moderate oven. --Fruits and Candies, circa 1920s

Penuchle Favourite
3 cups brown sugar
1 cup cream
1 teaspoon butter
Boil without stirring until a little dropped in cold water will harden like glass, then take off the stove and stir rapidly. Flavour with vanilla or any other extract liked. Nuts may be added. Pour on buttered plates and cut in squares when it is hard. --The Farmer's Advocate, circa 1915

Cream Candy Recipe, or Panocha
This easy recipe for cream candy makes a delicious, old-time panocha candy.
One cup of coarsely chopped walnuts,
2 cups of light-brown sugar,
1 cup powdered sugar,
1 cup of sweet milk,
1 tablespoonful butter.
Cook until it will form a little ball by testing it in a shallow dish of water, then remove from fire, and add the walnuts, and flavor with teaspoonful of vanilla; beat until it is creamy and turn out in buttered platter; cut in squares. This is a delicious cream candy.

Patience Candy Recipe
Circa 1912. It was sometimes called patience candy because making it requires constant stirring and thorough beating -- patience.
3 cups granulated sugar
2 cups milk
1 cup pecans, chopped
1/4 pound butter
Place 1 cup sugar in iron skillet and melt to a light brown. When melted add 1 cup milk. [Then add remaining milk and sugar. Boil until it forms soft ball in cold water. Remove from fire, add butter and pecans, and beat thoroughly. Pour on buttered dish or oiled paper and cut in squares. Be sure to cook over slow fire.