PEANUT BRITTLE CANDY

PEANUT BRITTLE CANDY

From Lucy Reid (Grandma Stevenson)

Put 3 cups sugar in frying pan on slow fire.

(It will lump, then gradually melt.)

When pale coffee color, add peanuts and pour quickly on greased paper or greased tin.

When cold, break in pieces.

CHRISTMAS TOFFEE (CHOCOLATE SALTINE TOFFEE)

CHRISTMAS TOFFEE (CHOCOLATE SALTINE TOFFEE)

From Allie Troyer

saltine crackers (enough to line your jelly roll pan)
2 sticks butter, cubed
1 cup brown sugar, packed
2 cups chocolate chips
1/2 - 1 cup mini M&M's or chopped nuts

Preheat oven to 325 degrees.

Line a large jelly roll pan or cookie sheet with aluminum foil.  Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.

Place the butter and brown sugar in a medium-sized pot over low or medium-low heat.  Stir until the butter is melted.  Once the butter has melted, bring to a boil for 3 minutes.  Stir constantly.

Once it's nice and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over saltine crackers.  Spread mixture with a knife...however it doesn't have to be perfect.  Try to move fast during this part so the toffee doesn't harden.

Place pan in the oven and bake for 7-9 minutes.  The mixture will spread evenly over the crackers as it bakes.

Remove pan from the oven and allow to cool slightly.  

Melt the chocolate and then pour over the top with a spatula.

Sprinkle M&M's or nuts on top and then place in the freezer for 15 minutes.

Once the chocolate has hardened, break or cut pieces off the foil and store in a container.*

*Allie's note: The toffee will stay fresh for 1-2 weeks. 

PEANUT CLUSTERS

PEANUT CLUSTERS

From Ada Myers Parks

1 1/2 lb. white chocolate (or chocolate)
1 12-oz. pkg. real chocolate chips
5 cups dry roasted peanuts

Melt chocolate; remove from heat and stir in nuts. 

Drop by teaspoon onto waxed paper.

PEANUT BRITTLE CANDY

PEANUT BRITTLE CANDY

From Anna Pottorff

Put 3 cups sugar in frying pan on slow fire.  (It will lump, then gradually melt.)

When pale coffee color, add peanuts and pour quickly onto greased paper or greased tin.

When cold, break into pieces.

CHOCOLATE BARK

CHOCOLATE BARK

From JoAnna Troyer Jones

Spray cookie sheet with cooking spray and place in freezer.

Break nuts (cashews, pecans, walnuts, or almonds) in a plastic bag using rolling pin; then lightly coat the bottom of the cookie sheet with the nuts.

Melt Nestle chocolate chips in double boiler or microwave. 

Take pan out of freezer and pour chocolate over the nuts until just covering the nuts, (do not go overboard, it will make the pieces too much chocolate.)

Sprinkle a little more of the nuts over the top, tap the pan on the countertop a few times to level out. Then place in the freezer.

 

When sheets are completely hard, (30 min) take a large Ziplock bag and  break up with rolling pin.  Break the pieces up in size desired and store in fridge in container or Ziplock bag. 

CHOCOLATE COVERED PRETZELS

CHOCOLATE COVERED PRETZELS

From JoAnna Troyer Jones

Spray two cookie sheets/metal pans with cooking spray. Put them in the freezer.

Melt Nestle choc. chips in double boiler pan.

Stir choc as it melts, make sure it is all the same consistency.

Also, make sure that you maintain water in the boiling pan.

When choc is all the same consistency, take a pretzel and drop into choc, coat it, then place it on one of the now cold cookie sheets.

Repeat until tray is full.

Place tray in freezer then begin with filling second tray.  Freeze 15-30 minutes, then store in refrigerator.

CHOCOLATE GLAZE

CHOCOLATE GLAZE

From Billie Reid

2 squares unsweetened chocolate
1/4 cup butter
3 T. milk
2 cups sifted confectioners' sugar
1/8 t. salt
1/2 t. vanilla

Melt chocolate; blend in butter and milk. Remove from heat.

Add remaining ingredients; blend until smooth.

If necessary, thin with additional milk.

Spread on top of 10-inch tube cake, allowing glaze to drip down the sides.

TEA CANDIES

TEA CANDIES

From Billie Reid

2 t. Kool Aid
2 cups powdered sugar
1 T. cream
1 unbeaten egg white
1/4 t. lemon, almond or peppermint extract

Mix all together well, adding enough powdered sugar to make real stiff.

Mold or roll out flat any desired thickness and cut into pieces.

MAGIC FUDGE

MAGIC FUDGE

From Billie Reid

1 6-oz. pkg. chocolate bits
1/3 cup plus 1 T. Eagle Brand Sweetened condensed milk
pinch of salt
1/2 t. vanilla
3 T. chopped nuts

Heat chocolate in top of double boiler over rapidly boiling water, stirring a few times until just melted.

Remove from heat. Add Eagle Brand, salt, flavoring, nut meats, if used.

Stir only until smooth.

Turn into container lined with waxed paper and press into block one inch high.

Chill in refrigerator until firm, about 2 hours.

Turn out of container, remove waxed paper and cut into serving pieces.

Store in airtight container.

Makes about 1/2 pound. 

FUDGE

FUDGE

From Billie Reid

1/4 cup butter
1/2 cup chocolate pie filling (whole package)
1/4 cup milk
1  3/4 cups sifted powdered sugar
1 t. vanilla
1/2 cup chopped nuts

Melt butter in a heavy pan.  Add pie filling.  Stir until well blended.

Add milk.  Bring to a boil over high heat.  Stir constantly.  Boil one minute.

Remove from heat.  Add sugar.  Stir until smooth.  

Add vanilla and nuts.

Pour into 8 x 8 square pan that is well buttered.  

Chill.

Cut into squares.  

Tip:  Butterscotch or coconut pie filling may be used instead of chocolate.

FUDGE

FUDGE
(using Hershey's cocoa)

From Billie Reid

2/3 cup cocoa
3 cups sugar
1/8 t. salt
1  1/2 cups milk
4  1/2 T. butter
1 t. vanilla

Combine cocoa with sugar and salt.  

Add milk; bring to a boil, stirring frequently.

Cook to 232 F., or until  a small amount of mixture forms a soft ball when dropped in cold water.

Remove from heat; add butter.

Cool to lukewarm (110 F.).

Add vanilla, and beat until mixture thickens.

Pour into buttered pan.

Chill.

Cut in squares.

MARSHMALLOW CREAM FUDGE

MARSHMALLOW CREAM FUDGE

From Billie Reid

1 jar marshmallow cream
2/3 cup evaporated milk
1/4 cup butter
1  1/2 cup sugar
1/4 t. salt
12 oz. chocolate bits
1 t. vanilla
1/2 cup nuts, chopped

Bring first five ingredients to full boil.

Boil 5 minutes over moderate heat, stirring constantly.

Remove from heat.

Stir in semi-sweet morsels till melted, then add vanilla and nuts.

Pour in greased 8" square pan.

Chill till firm.

Yield: 2  1/4 lbs.

FUDGE USING COCOA

FUDGE USING COCOA FOR CHOCOLATE BITS

From Billie Reid

2/3 cup evaporated milk
1  1/3 cups sugar
1/4 t. salt
1/4 cup butter
1 t. vanilla
1 cup chopped nuts
16 marshmallows or a jar of marshmallow creme
1/2 cup cocoa

Mix thoroughly milk, salt, sugar, vanilla and marshmallows.  

Bring them to a boil and boil five minutes, stirring constantly.

Remove from heat.  

Add cocoa, butter and nuts. Stir until thoroughly mixed.

Spread in eight-inch square buttered pan.

Cool until firm.

Cut into squares.

EASY POPCORN BALLS

EASY POPCORN BALLS

From Billie Reid

2 cups granulated sugar
1 cup light corn syrup
1 cup water
3 T. butter

Cook to 260 degrees or soft crack stage.  

Pour over 2 quarts salted popcorn.

Mix thoroughly and mold into balls.

CARAMEL CORN

CARAMEL CORN

From Billie Reid

1/2 cup syrup
1 cup white sugar
1 t. vinegar
1/4 t. salt
1 t. butter
1 t. soda
3 quarts popped corn

Mix syrup, sugar, vinegar, salt and butter in 2 quart saucepan. Stir constantly.

Bring mixture to a boil over medium heat.

Boil gently until the mixture reaches the hard crack stage in water (about 290 degrees on candy thermometer).

Add soda and mix well.

Pour foamy mixture over popped corn and stir to mix well.

CARAMELS

CARAMELS

From Billie Reid  (from Ann Peterson, Xenia, Ohio)

1 cup white sugar
1 cup white Karo
1 cup light cream
1/4 cup butter 
speck of salt
1/2 T. vanilla

Cook to 242 degrees, add vanilla and 1 cup nuts. Stir constantly while cooking.

(Add 1 square chocolate for chocolate caramels.)

PEANUT BRITTLE 1962

PEANUT BRITTLE  1962

From Billie Reid

Prepare a buttered cookie sheet.

2 cups white sugar
1 cup white Karo
1/2 cup water
1 t. salt

Cook a little to about 225 degrees. Then add: 

1 lb. raw spanish peanuts
1 t. vanilla

Finish cooking to slightly under 310 degrees. Remove from heat.

Add:

2 level t. soda and stir - not enough to take the fluff out of it.

Pour quickly onto buttered cookie sheet.

FRUIT CANDY 1960's

FRUIT CANDY 1960's

From Billie Reid (from Jack LaLanne)

Grind together:

1/2 lb. raisins
1/2 lb. dates
1/2 lb figs
1 cup coconut
walnuts

Make into balls or squares and roll into shredded coconut.

Put in refrigerator.

PECAN CLUSTERS 1963

PECAN CLUSTERS 1963

From Billie Reid

Put into heavy saucepan:
1/2 cup sugar
1/2 cup evaporated milk
1 T. corn syrup

Stir over medium heat until mixture boils and is bubbly all over the top.

Boil and stir over medium heat 2 minutes more.  Remove from heat.

Stir in 1  6-oz. pkg. (1 cup) chocolate bits until completely melted.  

Stir in 1 cup pecans.

Drop with spoons onto waxed paper.

Chill until set.

Makes 24.

PEANUT BUTTER FUDGE 1963

PEANUT BUTTER FUDGE 1963

From Billie Reid (From Marie Reid)

Prepare a buttered cookie sheet pan.

3 cups sugar (may be 5)
1 tall can evaporated milk
1/4 lb. butter
pint jar marshmallow creme
1  1/2 cup peanut butter

Cook first 3 ingredients together, stirring constantly.

After it comes to a full boil, boil for 10 minutes (Mom: or 5 minutes).

Add pint jar marshmallow creme and peanut butter and beat until creamy or until ready to pour into a buttered pan.