December Candy Recipes

Favorite Caramels (Mrs. Menlove)

4 c sugar

2 c white corn syrup 1/2 tsp salt

1 large can evaporated milk 3 Tbsp vanilla

1 c walnuts, broken into pieces

1 qt whipping cream

Mix sugar, syrup, salt and 2 c cream together. Boil on medium heat and when mixture cooks down, gradually add the rest of the cream. Stir constantly. After mixture cooks down a second time, add a can of milk slowly, while stirring. Cook to a firm ball or 232. Remove from heat, add vanilla and nuts. Pour into greased 1OX14 pan. Let stand 24 hrs and cut into squares. **For chocolate caramels: Add 1 sq baking chocolate when caramels reach 220 or add 4 Tbsp chocolate syrup at the beginning.

Grandma Smith's Foolproof Divinity

3 c granulated sugar

1/2 c light corn syrup

3/4 c water

1/4 c egg whites (or whites of 2 average eggs)

1 tsp vanilla

3/4 c chopped walnuts

Measure carefully and combine sugar, corn syrup, and water in a saucepan. Cook over low heat. Stir until sugar is dissolved. Increase heat and bring to a boiling point. Cover and boil without stirring 3 mins. This avoids crystallization of sugar. Uncover and put the candy thermometer into the mixture. Cook evenly until candy reaches 265 or until a small amount dropped in cold water forms a ball (firm ball stage). Remove from heat. Add salt and vanilla to egg whites. Beat at very high speed until stiff moist peaks form when beater is withdrawn. (Don't over beat--egg whites should not be dry.) Beat in syrup slowly, pouring a thin stream from a height of 1 2-inches. Continue beating (high speed again) until mixture will almost hold its shape but is still glossy. This stage can be tested by allowing a small amount

to run from a spoon into the bowl. Stir in nuts and pour into a pan (7-inches square) lined with wax paper. Or drop by spoonfuls onto wax paper. **Chocolate divinity is made by adding 3

squares baking chocolate.

HERSHEY'S COCOA FUDGE (LIKE DAD MAKES)

2/3 c. Hershey's cocoa

3 c. sugar

1/8 tsp. salt

1 1/2 c. milk

1/4 c. butter

1 tsp. vanilla

Combine cocoa, sugar and salt in a large saucepan (3 quart size). Add milk, gradually mix thoroughly, bring mixture to a "bubbly" boil. On high heat, stirring continuously. Turn control to medium heat and continue to boil this mixture, without stirring, until it reaches a temperature of 236 degrees F. (soft ball stage). Remove saucepan from heat; add butter and vanilla to mixture. DO NOT STIR. Cool at room

temperature to 110 degrees. Set saucepan in cold water to hasten cooling. Beat until fudge thickens and loses some gloss. Pour into greased dish.

Melt-In-Your-Mouth 13-Minute Chocolate Fudge

This is melt-in-your-mouth "hard" fudge - easy enough for kids to make (with appropriate supervision).

2 cups sugar

1/2-cup milk

1-tablespoon golden syrup

1-tablespoon cocoa

1-teaspoon butter

Makes 20 squares

Before beginning get everything ready. This is a time sensitive recipe. Grease or line with foil a cake pan or deep biscuit tray for the finished product to set. Clear the sink and get a handbeater ready. Mix all ingredients in a medium saucepan and place over a low-medium heat. Stir until boiling. Boil for 6 minutes - reduce heat to ensure it doesn't boil over, but is still at a rolling boil. Take off heat and place saucepan in sink (the lower height helps). Beat until it starts to thicken - a hand beater helps here as you can feel it thickening. This fudge goes from thickening to too far very quickly. The more beating it gets the better it is. Pour or scoop the almost set fudge into the tray. When set, cut into squares. A hot knife helps. Options: Push (or stir in before pouring into pan) nuts into almost set fudge. Add a flavoring before beating. If hand-beating, you can add a little water to the bottom of the sink to help the saucepan cool - the fudge thickens quicker - but isn't quite as good. Use an electric hand mixer to make the process painless - but watch the thickening.

Melanie’s Creamy Chocolate Fudge

1 (7 ounce) jar marshmallow creme

1 1/2 cups white sugar

2/3-cup evaporated milk

1/4-cup butter

1/4-teaspoon salt

2 cups milk chocolate chips

1-cup semisweet chocolate chips

1/2 cup chopped nuts

1-teaspoon vanilla extract

Line an 8x8 inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Ella Dean Hunter’s Mystery Toffee Bars

Blend together with mixer: 1 stick butter. (Not margarine. butter should be at room temp) 1/2 cup firmly packed brown sugar. Mix together really well, then add 1-cup flour. Mix this really well and put in pan 9x9 and bake at 350 degrees for about 12 minutes. Remove from oven and sprinkle 1 pack of chocolate chips (or vanilla chips can be used) over top. Set in oven for about 2 min so they can be spread with spoon. Sprinkle chopped nuts over top and let cool.

For Mystery Bar Topping:

1-cup brown sugar

3 eggs

1/2 tsp salt

2-T flour

1/2 tsp baking powder

1/2-cup coconut

2/3 cup chopped nuts

Pour over crust from above and bake at 350 degrees for 20 minutes. Cut while rather warm, about 20 minutes from oven, they cut much better then. ENJOY