Candy Recipes...Sinfully Good

If you need a special gift for any occasion try making candy, it's the perfect gift and your friends or family will love it even more because you made it yourself. There are all sorts of bags and tins you can use to package the goodies. Have fun and use your imagination!

Peanut Brittle Candy

• 3/4 c. boiling water
• 2 c. sugar
• 1 c. Karo

Boil these together until it spins a long string. Add 2 c. raw peanuts and 1 T. butter. Stir constantly cooking until peanuts stop popping. Remove from heat and add 1 heaping t. soda and 1 t. vanilla. Stir until soda dissolves.

Pour onto greased surface. Crack into pieces when cold.

Peanut Bars

Cream:

• 1 c. sugar
• 1 egg

Heat:

• 1 cup milk
• 1 T. butter

pour over the above while hot.

Add gradually:

• 1 1/2 c. flour
• 1 1/2 t. baking powder.

Bake in cake pan. When baked, let cool and then cut in bars and cover with 1/2 c. butter, 3 c. powdered sugar, thinned with cream. Roll in crushed or chopped peanuts.

Frosted Pecans

• 1 egg white, beaten stiffly
• 1/2 t. cinnamon
• 1/4 t. cloves
• 2 c. pecan—halves.
• 1/2 c. sugar
• 1/4 t. allspice
• Dash salt

Mix all ingredients except pecans. Roll pecans in mixture. Place on greased cookie sheet. Bake at 250 for one hour.

Peanut Butter Cereal Candy

• 3 c. rice cereal
• 1/2 c. sugar
• 1/2 c. peanut butter
• 1 c. salted nuts
• 1/2 c. light corn syrup
• 1/2 t. vanilla

Grease 8 in. square pan. Mix cereal and peanuts. Set aside. Combine sugar and syrup in a saucepan Cook, stirring constantly until mixture comes to a full rolling boil. Remove from heat. Stir in peanut butter and vanilla. Pour syrup over cereal. Put into prepared pan. Cut in 2 inch bars.

Peanut Butter Cups

• 1 1/2 c. graham crackers
• 1 box conf. sugar
• 2/3 block paraffin
• 1/2 c. granulated sugar
• 1 1/2 c. peanut butter
• 1 1/2 sticks oleo, melted
• 12 oz. semi-sweet chocolate chips

Mix with hands graham cracker crumbs, peanut butter, confectioners sugar and butter. Mix well and shape into small patties to fit in small cupcake tins. Set aside.

Melt wax, chocolate and granulated sugar. Pour in cupcake pan (just to cover bottom) place pattie in each cup and press down until chocolate comes over side. Add enough chocolate to cover top. Let cool 1 hr. Take out of cupcake pan.

Homemade Reese Cups Candy

• 3 c. crunchy peanut butter
• 1 1/2 boxes conf. sugar
• 2 stick oleo
• 1/2 square paraffin
• 12 oz. chocolate chips

Mix peanut butter, sugar and butter thoroughly. Shape into small balls. Melt paraffin and choc, chips in top of double boiler. Dip each piece in chocolate using toothpick for dip stick. Place on waxed paper.

Pecan or Peanut Brittle Candy

• 1 heaping t. soda
• 1 c. white Karo
• 1/2 stick oleo
• 1 t. vanilla
• 2 c. sugar
• 2 c. raw pecans or peanuts

Bring sugar and Karo to rolling boil and add pecans or peanuts. Stir constantly and cook until light amber color.

Remove from stove and add oleo and vanilla. Stir until butter melts. Add soda and stir until high frizz. Pour up immediately in deep buttered cookie sheet. Cool and break up.

Popcorn Balls

• 1 c. sugar
• 1/2 c. water
• 3 qts. popped corn
• 1 c. dark corn syrup
• 1 t. butter

Put sugar, syrup and water into a saucepan. Stir over medium heat until sugar is dissolved. Pour over corn, make into balls.

Creole Pralines Candy

• 3 c. sugar
• 1 t. vinegar
• 3 c. pecans
• 1 c. water
• 1 T. oleo

Combine sugar, water and vinegar. Beat until mixture starts to thicken. Drop from teaspoon onto waxed paper. Cool. Makes 3 doz. pralines.

Pralines Candy

• 3 c. packed light. brown sugar
• 1 t. cream tartar
• l/8 t. salt
• 1 c. milk
• 2 T. butter or oleo
• 1 t. vanilla
• 2 1/4 c. pecan halves
• 1 T. maple extract

Combine sugar, cream tartar, salt and milk. Stir over low heat until sugar dissolves. Cook to 236 Cool to 220. Add butter or oleo, extracts and pecans. Beat until creamy. Drop from lrg. spoon onto waxed paper. Yield 1 1/2-2 doz pralines.

Pralines Candy

• 1/2 c. white sugar
• 1/2 c. brown sugar, packed
• 2 T. Maple Syrup
• 1/2 c. whipping cream, not whipped

Mix together and cook to soft ball stage. Remove from heat and add: 2 T. butter, melted, 40 miniature marshmallows, 1 t. vanilla. Beat well. When it thickens, mix in pecans and stir well. Drop on waxed paper, allowing space to spread slightly.

Bon-Bons Candy

• 2 boxes powdered sugar
• 1 stick oleo
• 12 oz. choc, chips
• 1 can Eagle Brand milk
• 1 c. ch. pecans
• 1 stick parafin

Melt oleo. Combine with sugar, milk and pecans. Form into small balls. Melt choc, chips and paraffin over low heat. Dip balls into choc, mixture.

Chocolate Turtles

• 1 c. pecan halves
• 36 caramels
• 2 1 oz. squares sweet chocolate, melted

Place nuts in clusters on cookie sheet. Put one caramel on each cluster. Place in oven for 8 minutes. Remove, flatten caramel and frost with chocolate.

Chocolate Bon-Bons Candy

• 1 stick butter, melted
• 1 lb. flaked coconut
• 1 can condensed milk
• 2 boxes confectioners sugar
• 1 pt. ch. pecans

Mix all together. Roll into balls and place in refrigerator for about 30 min.

In double boiler melt 1/2 cake paraffin, 1 pkg. semi-sweet chocolate, 1/2 pkg. unsweetened chocolate. Dip balls and place on waxed paper.

Texas Millionaires Candy

• 4 c. sugar
• 3/4 c. butter
• 1 jar marshmallow cream
• 1 2/3 c. evaporated milk
• 2-12 oz. pkg. choc, chips
• 2 c. ch. nuts

Cook sugar, milk and butter to a soft ball. Put the chocolate chips, marshmallow cream and nuts in large mixing bowl. When the mixture reaches soft ball stage, pour over other ingredients and fold over gently until chips have melted. Drop by teaspoonfuls onto waxed paper.

Texas Millionaire Candy

• 4 1/2c. sugar
• 1 stick oleo
• 1 tall can Pet milk
• 1 pt. marshmallow cream
• 4 Hershey bars
• 2 c. chopped nuts
• 2 pkg. semi-sweet chocolate pieces
• 1 t. vanilla

Heat to a rolling boil for 3 minutes. Stir to prevent sticking (first 3 items) (sugar, oleo and milk).

Remove from heat and add other ingredients Let set about 10 minutes and drop by spoon on greased cookie sheet.

Millionaires Candy

• 40 caramels
• 2 c. pecans
• 1/3 stick paraffin
• 3 T. condensed milk
• 6 Hershey bars

Melt caramels and milk in top double boiler. Add pecans. Drop by teaspoonfuls on waxed paper. Melt Hershey bars and parafin in top double boiler. Dip candy into paraffin.

Date Balls

• 1 c. sugar
• 1 stick oleo
• 1 egg yolk
• 1 box dates (chopped)
• 1 pkg. coconut (1 can)
• 2 c. Rice Crispies
• 1 c. pecans
• 1 t. vanilla

Mix sugar, oleo, egg yolk and dates. Cook 5 min. Add Rice Crispies, pecans and vanilla. Bake in balls and roll in coconut.

Date Balls

• 1-1/4 sticks oleo
• 1 c. sugar
• 1 lb. chopped dates
• 2 c. finely chopped pecans
• 2 c. rice crispies
• 1 tsp. vanilla

Place oleo, sugar and dates in top of double boiler and melt, stirring constantly. Add all other ingredients and mix well. Roll in balls and then roll in powdered sugar.

Chocolate Covered Balls

• 2 lb. powdered sugar
• 1 can. condensed milk
• 1 t. vanilla
• 2 c. crushed pecans
• 1 stick melted oleo
• 2 4 oz. cans Angel flake coconut

Mix well with hands. Roll into small (l") balls. Place in refrigerator overnight. Mix 2 pkg. Nestles semi-sweet chocolate and 1/2 block paraffin in double boiler and let melt.

Keep at constant temperature while (using toothpick) dip each ball in mixture. Place on waxed paper.

Fudge

• 3/4 c. evaporated milk
• 4 T. oleo
• 3 T. cocoa
• 3/4 c. water
• 1 t. vanilla

Combine sugar, cocoa, milk and water. Cook over medium heat to soft ball stage. Remove from heat Add oleo and vanilla. Beat until creamy. Add pecans. Pour onto buttered plate. Cool.

White Fudge

• 2 1/4 c. granulated sugar
• 1/2 c. dairy sour cream
• 1/4 c. milk
• 2 T. butter
• 1 T. light corn syrup
• 1/4 tsp. salt
• 2 tsps. vanilla
• 1 c. coarsely chopped walnuts
• 1/3 c. quartered candied cherries

Combine sugar, sour cream, milk, butter, corn syrup and salt in heavy 2 qt. saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat 9 to 10 minutes to 238 degrees F. (soft ball) Remove from heat and allow to stand until lukewarm (110). About one hour. Add vanilla and beat until mixture just begins to lose its gloss and hold its shape. (Requires very little beating,) Quickly stir in walnuts and cherries, and turn into oiled pan. Let stand until firm before cutting. Makes 1 1/2 lb.

Quick Nut Fudge

• 1 lb. confectioners sugar
• 1/2 c. cocoa
• 1/4 t. salt
• 6 T. oleo
• 4 T. milk
• 1 T. vanilla
• 1 c. ch. pecans

Combine all ingredients except nuts in top of double boiler. Place over simmering water a nd stir until smooth. Add nuts and mix. Spread candy, quickly in buttered 9x5 loaf pan. Cool, cut in squares.

Marshmallow Fudge

• 4 c. sugar
• 1 lg. can evaporated milk
• 1 jar marshmallow cream
• 1 t. vanilla
• 2 c. ch. pecans
• 1 stick oleo
• 12 oz. choc, chips

Combine sugar, milk and oleo. Cook over low heat to soft ball stage. While the sugar mixture is cooking, in large bowl, mix marshmallow cream, choc chips and vanilla.

Pour cooked sugar mix over choc, mix and beat until creamy. Add nuts. Pour into buttered plates and cool.

Divinity Candy

• 2 1/3 c. sugar
• 2 egg whites
• 2/3 c. water
• 2 c. pecans
• 2/3 c. Karo
• 1 T. vanilla
• dash salt

Boil sugar, Karo, and water together until it forms a soft ball. Beat egg whites and pour this mixture of syrup and beat constantly until it starts getting hard to mix. Then add pecans and vanilla and drop with spoon.

Divinity Candy

• 2 c. sugar
• 1/2 c. water
• 2 egg whites
• 1/2 c. chopped walnuts
• 1 c. corn syrup (light)
• few grains salt
• 1 t. vanilla

Place sugar, syrup, water and salt in saucepan over low heat. Stir until sugar is dissolved then cook without stirring to 252 F.

Beat egg whites until stiff, but not dry. Wipe crystals from the pouring edge of pan. Pour syrup in a very fine stream over the egg whites, beating constantly while pouring. Do not scrape bottom of pan. Continue beating until mixture holds its shape.

Add vanilla and nuts. Drop quickly from tip of a spoon onto waxed paper in individual peaks. Makes about 1 1/4 lbs.

Divinity Candy

• 3 egg whites
• 3 c. sugar
• 1 c. water
• 3/4 c. white Karo
• 1 1/2 t. vanilla
• 1 1/2 c. ch. pecans

Beat eggs until frothy. Mix sugar and syrup with boiling water, stirring until thoroughly mixed. Bring to boil over low heat until when dropped from spoon will form a hard ball in cold water.

Combine syrup mixture with beaten eggs. Beat with electric mixer as you pour. When all is mixed, beat until fluffy and shiny glaze disappears, Fold in vanilla and pecans and be sure that all pecans are covered. Drop by spoon on platter or foil. Should make 60-65 pieces.

Divinity Candy

• 2 c. sugar
• 1/2 c. water
• 1/3 c. Karo
• 2 egg whites
• 1 t. vanilla
• 1 1/2 c. pecans

Cook sugar, water and Karo until it reaches the soft ball stage. Beat eggs until stiff and dry. Pour the cooked syrup over the whites and beat. Add pecans and vanilla. Dip out by spoonful onto a greased platter.

Orange Balls

• 1-12 oz. pkg. vanilla wafers
• 2 c. powdered sugar
• 1/2 c. melted oleo
• 1 c. ch. pecans
• 1/2 undiluted frozen orange juice

Crush vanilla wafers and mix in order given above. Mixture will be crumbly. Chill thoroughly and then form in bite size balls. Roll balls in angel flake coconut. Store in refrigerator or freeze.

Honey Wads

• 1/2 c. Karo, honey or molasses
• 2 c. Special K cereal
• 1/2 c. sugar
• 1 c. peanut butter

Mix well and form in small balls. I use 1/4 c. honey and 1/4 c. molasses and sometimes Corn Chex cereal instead of Special K.

Peppermint Patties Candy

• 1 box confectioners sugar
• 4 T. peppermint flavoring
• 3 blocks chocolate
• 1/2 c. butter
• 1/2 block paraffin

Combine sugar, butter and flavoring. Roll into patties. Melt paraffin and chocolate in top of double boiler. Remove from heat, cool slightly. Dip in chocolate mixture.

Seaside Candy Roll

• 1 c. pecans
• 1/3 c. Karo
• 1/2 t. salt
• 1 lb. confectioners sugar
• 1/3 c. butter
• 1 t. maple flavoring

Chop 1/2 c. of the nuts finely and 1/2 c. coarsley. Mix together butter, syrup and flavoring and salt. Add sugar all at once. Mix thoroughly. Knead until smooth. Knead in finely chopped nuts. Shape mixture into two rolls. Brush with syrup and roll in coarsely chopped nuts. Wrap. Chill. Slice into 1 inch pieces. Makes l 1/2 lbs. candy.

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