3 c sugar
1 c Karo
1/ c water
Boil i minute past soft ball stage (small amount dropped in cold water forms a soft ball). Then add
3 c raw peanuts and boil 1 minute past hard ball stage, stirring constantly. Then add
1 Tbs butter
2 tsp baking soda
1 tsp salt
Stir lightly. Pour onto a large greased cookie sheet. Cool. Turn sheet over and tapwith a knife to break into pieces.
From: Walter "Sparky" McFadden
Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts
Coconut Candy
14 oz. flaked coconut
2 lb powdered sugar
2 sticks butter
1 can Eagle Brand milk
Mix well and chill mixture for 2 hours. Roll into small balls and dip into melted chocolate. Makes 140 to 150 balls.
From: Walter "Sparky" McFadden
2 lb powdered sugar
2 sticks butter
1 can Eagle Brand milk
Mix well and chill mixture for 2 hours. Roll into small balls and dip into melted chocolate. Makes 140 to 150 balls.
From: Walter "Sparky" McFadden
Heath Bars
1 c butter
1 1/3 c sugar
1 tsp light Karo
3 Tbs water
1 c chopped pecans
dipping chocolate
Melt butter in large pan. Add sugar, Karo, and water. Stir occasionally. Cook to hard crack (300 degrees on candy thermometer). Stir in nuts. Pour on large cookie sheet. Wait 5 minutes and cut in bite-size squares. Dip in melted chocolate
From: Walter "Sparky" McFadden
1 1/3 c sugar
1 tsp light Karo
3 Tbs water
1 c chopped pecans
dipping chocolate
Melt butter in large pan. Add sugar, Karo, and water. Stir occasionally. Cook to hard crack (300 degrees on candy thermometer). Stir in nuts. Pour on large cookie sheet. Wait 5 minutes and cut in bite-size squares. Dip in melted chocolate
From: Walter "Sparky" McFadden
Chewy Caramel
1 c butter
1 lb light brown sugar
1 (14 oz) can sweetened condensed milk
1 c light corn syrup
1 pinch salt
1 1/2 tsp vanilla
In heavy bottomed saucepa over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup, and salt. Bring to a boil, stirring constnatly. Heat to between 234 and 240 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature.
Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completly at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
From: Leslie Bruder off of allrecipes.com
1 lb light brown sugar
1 (14 oz) can sweetened condensed milk
1 c light corn syrup
1 pinch salt
1 1/2 tsp vanilla
In heavy bottomed saucepa over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup, and salt. Bring to a boil, stirring constnatly. Heat to between 234 and 240 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature.
Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completly at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
From: Leslie Bruder off of allrecipes.com
Peanut Butter Popcon
1 cup popped popcorn
1 cup sugar
1/2 cup light corn syrup
1/2 cup honey
1 t vanilla
1 cup peanut butter
Mix sugar, corn syrup, and honey in a saucepan, bring to a rolling boil over medium heat. Roll boil 2 full minutes. Remove from heat, add vanilla and then peanut butter. Stir until peanut butter dissolves. Pour immediately over popcorn. Stir until popcorn is evenly coated.
1 cup sugar
1/2 cup light corn syrup
1/2 cup honey
1 t vanilla
1 cup peanut butter
Mix sugar, corn syrup, and honey in a saucepan, bring to a rolling boil over medium heat. Roll boil 2 full minutes. Remove from heat, add vanilla and then peanut butter. Stir until peanut butter dissolves. Pour immediately over popcorn. Stir until popcorn is evenly coated.
Fantasy Fudge
6 Cups of Sugar
1 1/2 Cup of Butter or Oleo
1 1/3 Cup Milnot
2 Packages of 12 oz Chocolate Chips
1 13oz Marshmellow Creme
2 Cups of Chopped nuts
2 tsp Vanilla
Combine sugar and milnot then boil for 5 minutes.
Add butter, marshmellow and chocolate chips and mix.
Pour into two 9x13 greased pans.
1 1/2 Cup of Butter or Oleo
1 1/3 Cup Milnot
2 Packages of 12 oz Chocolate Chips
1 13oz Marshmellow Creme
2 Cups of Chopped nuts
2 tsp Vanilla
Combine sugar and milnot then boil for 5 minutes.
Add butter, marshmellow and chocolate chips and mix.
Pour into two 9x13 greased pans.
Peanut Butter Balls
2 lb powdered sugar
1 lb peanut butter
3 sticks butter
2 t vanilla
melting chocolate
Put chocolate in double boiler to melt. Mix powdered sugar, butter, peanut butter, and vanilla. Form into balls and refridgreate until firm then dip in melted chocolate. place on aluminum foil or waxed paper to cool.
From: Walter "Sparky" McFadden
1 lb peanut butter
3 sticks butter
2 t vanilla
melting chocolate
Put chocolate in double boiler to melt. Mix powdered sugar, butter, peanut butter, and vanilla. Form into balls and refridgreate until firm then dip in melted chocolate. place on aluminum foil or waxed paper to cool.
From: Walter "Sparky" McFadden
Subscribe to:
Posts (Atom)