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 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
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
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
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
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
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.
