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.