HOLIDAY CANDAY & FUDGE RECIPES

2 cups of sugar
2 tablespoons of white corn syrup
1 cup of sour cream
1/2 cup of black walnuts
1 teaspoon of vanilla

Mix sugar, corn syrup, butter and sour cream together. Cook over medium heat
until reaches the soft ball stage. Cool to room temperature. Beat until thick and
pour all at once onto buttered platter. Do not spread top, it will be glossy and
uneven.

2 cup of sugar
3/4 cup of sour cream
1/2 cup of margarine
12 oz. of white chocolate chips
1 – 7 oz. jar of marshmallow cream
3/4 cup of walnuts

Mix together sour cream and margarine bring to full rolling boil, boil to soft ball
stage. Remove from heat, add chocolate until melted, add marshmallow creme
and nuts, put in greased 8 or 9 inch pan, cool at room temperature, cut in
squares. Makes 2 1/2 pounds

2 cups of sugar
1 cup of light cream or evaporated milk
1/2 cup of butter
1/2 cup of flaked coconut
1 teaspoon of vanilla
8 oz. of white almond bark
1 cup of miniature marshmallows
1/2 cup of chopped walnuts

Boil sugar, cream and butter to a soft ball stage (234 degrees). Remove from
heat. Add almond bark and marshmallows. Beat until melted. Stir in nuts,
coconut and vanilla. Put in 9x9 inch buttered pan. Cut in squares when cool.

2 tablespoons of margarine
1 – 12 oz. package of semi-sweet chocolate chips
1 – 14 oz. can of Eagle Brand milk
2 cups of dry roasted peanuts
1 – 10 1/2 oz. package of miniature marshmallows

In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine.
Remove from heat and add peanuts and marshmallows. Stir thoroughly and
spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours.

2 1/4 cups of sugar
3/4 cup of evaporated milk
1/4 cup of margarine
1/4 teaspoon of salt
1 cup of marshmallow cream (or 16 lg. marshmallows)
6 oz. package of semi-sweet chocolate chips
1 teaspoon of vanilla
Chopped nuts (optional)

Mix together sugar, evaporated milk, margarine and salt. Then bring to a boil
over medium heat, stirring constantly. Remove mixture from heat and add
remaining ingredients. Pour into buttered pan and chill.

2 cups of sugar
1 cup of milk
Pinch of salt
2 tablespoons of butter
1 teaspoon of vanilla
3/4 cup of crunchy peanut butter or smooth peanut butter

Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until
mixture forms a soft ball in cold water. Remove from heat. Add vanilla and
peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan.
Once it starts to set, it hardens fast.

3 cups of sugar
1 cup of milk
2 tablespoons of butter
2 squares of chocolate
1 teaspoon of vanilla
1/2 cup of black walnuts
1/2 cup of figs, chopped
1/2 cup of raisins, chopped

Mix the sugar, milk, butter and chocolate. Cook until a soft ball forms when
tested in cold water. Stir frequently during cooking. When fudge is done,
remove from fire and set in a cool place. Do not disturb for 20 minutes or more.
Add other ingredients. Beat until very stiff. Place in a buttered plate. Take the
fudge up in hands and knead for 5 minutes. Pat into a shape 1" thick. Cut in
cubes.

12 oz. package of chocolate chips
1 – 14 oz. can sweetened condensed milk
2 teaspoons of vanilla
1 cup of white chocolate chips
1 tablespoon of peppermint extract
1 drop green food coloring

In heavy saucepan melt chocolate chips and 1 cup of the milk over low heat.
Add vanilla. Spread 1/2 the mix into waxed paper-lined 8 or 9-inch square pan.
Chill 10 minutes or until firm. Hold remaining mix at room temperature. In heavy
saucepan melt white chocolate chips and the rest of the milk. Add peppermint
extract and food coloring. Spread on chilled chocolate layer. Chill 10 minutes.
Spread remaining chocolate. Chill 2 hours.

8 tablespoons of corn syrup
4 tablespoons of soft butter
3 lbs. of sifted powdered sugar
1 can of condensed milk
Peppermint flavoring
1/2 lb. bar chocolate (sweetened or unsweetened)
1/2 bar of paraffin wax

Combine corn syrup, soft butter, icing sugar, condensed milk. Add 1 peppermint
flavoring to taste. Mix wel until it kneads like heavy dough. Rol dough to 1/8
inch thick. Use small cookie cutter for patties. Let harden on wax paper, then
dip. Melt chocolate and paraffin in tall can over boiling water; cool slightly and
then dip patty. Let cool on wax paper.

1 cup of warm unseasoned mashed potatoes
1/2 teaspoon of salt
2 teaspoons of vanilla
2 lbs. of confectioners' sugar
Flavoring (optional)
Coconut (optional)
Chopped nuts (optional)
Dipping chocolate

Combine potatoes, salt and vanilla in a 4 quart mixing bowl. Sift confectioners'
sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy
when first sugar is added, then gradually begin to thicken. When it becomes the
consistency of stiff dough, knead it even though all of the sugar hasn't been
added or add more sugar to make a stiff dough if needed. Add flavoring, coconut
or chopped nuts and mix thoroughly. After kneading, cover with a damp cloth;
chill until a small amount can be rolled into a ball. Shape in small balls and dip in
melted chocolate, rol in chopped nuts or coconut if desired.

3 cups of sugar
3/4 cup of light corn syrup
3/4 cup of water
2 egg whites
1 (3 oz.) pkg. strawberry or lime flavored gelatin
1 cup of chopped pecans
1/2 cup of shredded coconut (optional)

Combine sugar, corn syrup and water in saucepan. Bring to boiling point.
Reduce heat, cook to hard boil stage. Beat egg whites until fluffy. Add dry
gelatin gradually, beating until stiff peaks form. Pour syrup slowly into egg white
mixture, beating constantly until candy holds shape and loses gloss. Stir in nuts
and coconut. Pour quickly into 9 inch buttered pan. Let stand until firm. Dip knife
blade into hot water, cut candy as desired.

1/2 cup of butter
1 (1 oz.) square of unsweetened chocolate
1/4 cup of granulated sugar
1 teaspoon of vanilla
1 egg, beaten
2 cups of graham cracker crumbs
1 cup of shredded coconut
1/4 cup of butter
1 tablespoon of milk or cream
2 cups of powdered sugar
1 teaspoon of vanilla
1 1/2 (1 1/2 oz.) square unsweetened chocolate

Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend granulated
sugar, 1 teaspoon vanilla, egg, crumbs and coconut into butter-chocolate
mixture. Mix wel and press into ungreased 11 1/2 x 7 1/2 inch baking dish.
Refrigerate. Mix 1/4 cup butter, milk, powdered sugar and 1 teaspoons vanilla.
Spread over crumb mixture. Chill. Melt 1 1/2 squares chocolate and spread
evenly over chilled filling. Chill again. Cut into small squares before completely
firm.

1/2 cup of butter
4 tablespoons of whipping cream
1/2 cup of chopped walnuts
1 lb. of sifted powdered sugar
3/4 teaspoon of maple flavoring

Mix above ingredients with mixer until creamy. Let cool in refrigerator for 2
hours. Rol in small balls and rol in powdered (extra) sugar. Put back in
refrigerator for 2 hours to set up. 2 sq.

6 oz. bag of semi-sweet chocolate chips
2 teaspoons of butter
2 inches of wax
Melt in double boiler. Use toothpick to quickly dunk candy into chocolate; set
candy on waxed paper and put dab of melted chocolate over toothpick hole.
Store in refrigerator or freezer until ready to eat.

1 1/2 cups of pecan halves
25 vanilla caramels
1 tablespoon of margarine or butter
1/2 cup of semi-sweet chocolate pieces
1 teaspoon of shortening

Spread pecans into a single layer in a shallow baking pan. Bake in a 350 degree
oven about 10 minutes or until toasted, stirring occasionally. Line a baking sheet
with foil. Butter the foil. On foil, arrange pecans in groups of 3, flat side down. In
a heavy saucepan, combine caramels and margarine. Cook and stir over low
heat until melted and smooth. Remove from heat. Drop about 1 teaspoons
melted caramel mixture onto each group of pecans. Let caramel pieces stand
until firm (about 20 minutes). In a small saucepan, heat chocolate pieces and
shortening over low heat, stirring constantly until melted and smooth. Remove
from heat, with a narrow spatula. Spread a small amount of melted chocolate
mixture over the top of each caramel piece. Let stand until firm. Remove from
baking sheet. Store tightly covered. Makes 30 pieces.

1/2 cup of butter or margarine
2 cups of powdered sugar
3 cups of shredded coconut
2 squares (1 oz. each) of unsweetened chocolate

In top of double boiler melt margarine. Remove from heat. Add sugar and
coconut; mix wel . Shape rounded teaspoonfuls of coconut mixture into balls.

Make a depression in the center of each ball and place on a platter or cookie
sheet. Set aside. melt chocolate in the top of clean double boiler. Fill centers of
coconut balls with melted chocolate and chill until firm.

1 lb. of white chocolate
1/2 cups of raisins
1/2 cup of almonds, chopped

Melt chocolate until smooth. Add raisins and almonds. Pour onto wax paper -
this will be a thin candy. Let cool then break into pieces.

2 cups of sugar
1 cup of water
1 tablespoon of butter or margarine
1 to 2 cups of peanuts
1 cup of light corn syrup
3/4 teaspoon of salt
1 teaspoon of soda

Mix sugar and water, syrup in heavy cast iron skillet over moderate heat. Heat
until thermometer reaches 236 degrees (takes 15 to 20 minutes). Add butter and
salt. Add soda last, stirring. Pour into cookie sheet.

1 can of Eagle Brand milk
2 lbs. of powdered sugar
1 stick of margarine, melted
1 teaspoon of vanilla
1 lb. of pecans, chopped
1/4 lb. of paraffin wax
1 giant package of semi-sweet chocolate chips

Mix the first five ingredients together wel . Shape into small bal s and drop on
wax paper and chill in ice box.

Melt wax and chocolate chips in double boiler and dip candy with a toothpick in
chocolate then set on the wax paper.

3/4 cup of instant potatoes (2 servings cooked, but not seasoned)
4 cups of flaked coconut
1 – 16 oz. package of powdered sugar
1 teaspoon of almond extract

Stir together the instant potatoes, coconut, powdered sugar, and the almond
extract, mixing thoroughly.
Refrigerate the mixture for 1 to 2 hours. Melt a 12 ounce bag of semi-sweet
chocolate chips and 1/3 of a bar of paraffin was in a double boiler. Shape the
coconut mixture into small bal s and dip in the melted chocolate. Lay on waxed
paper until cool.

For The Turtles:
2 squares of chocolate
1/2 cup of margarine
2 eggs
3/4 cup of sugar
1 cup of flour
1 teaspoon of vanilla

For The Icing:
1/2 square of chocolate
1/2 cup of brown sugar
1/4 cup of water
2 1/2 tablespoons of butter
Powdered sugar

Melt 2 squares of chocolate and 1/2 cup of margarine. Beat 2 eggs. Add sugar.
Fold chocolate mixture into egg mixture. Fold in 1 cup flour and 1 teaspoon
vanilla. Drop by teaspoon on hot waffle iron (low). Bake 50 seconds. Cool and
frost. ICING: Boil chocolate, brown sugar, water, and butter 3 minutes. Take
off heat. Add powdered sugar until thick. Put on turtles. Sprinkle with ground
nuts.

3 cups of sugar
1 – 3 oz. Package of raspberry gelatin
1/2 cup of flaked coconut
2 egg whites, stiffly beaten
3/4 cup of light corn syrup
1 cup of chopped pecans
3/4 cu of water

Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly.
Reduce heat and cook to hard ball stage. Combine beaten egg whites and
gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg
whites, beating until candy loses gloss and holds shape. Fold in coconut and
nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped
nuts and coconut.

1 cup of brown sugar
1 cup of sugar
1 cup of milk
1 tablespoon of maple syrup
1 tablespoon of butter
1/8 teaspoon of salt
1 cup of chopped pecans

Combine sugars and milk. Cook over low heat, stirring constantly until sugars
are dissolved and mixture boils. Cook until thermometer registers 224. Add
butter and pecans. Cook until a small amount of mixture forms a soft ball when
dropped in cold water. Cool quickly to lukewarm. Stir in maple syrup and heat
until thick. Drop on a buttered surface and flatten out into patties.