Candied Walnuts

by Grandma Mallory

2½ cups Walnuts; shelled and halved
1 cup Granulated Sugar
½ cup Water
1 tsp Ground Cinnamon
½ tsp Table Salt
1½ tsp Vanilla Extract

Place nuts on large cookie sheet, and warm in a 300 oven for 5
minutes. Meanwhile, butter sides and bottom of large saucepan.
In buttered saucepan, combine sugar, water, cinnamon and salt.
Bring to boil and cook to a soft-ball stage. Remove saucepan
from heat, and place pan inside a larger pan containing enough
cold water to surround the hot saucepan 2" from the top, without
spilling over into the pan with the hot mixture. With electric
hand mixer, on low setting, mix candy mixture constantly until
thick and creamy.

Add vanilla and mix well. Then add walnut halves and stir until
nuts are coated well on all sides.

Pour walnuts out onto buttered piece of aluminum foil, separate
with two spoons, and allow to cool completely. When nuts are
completely dry, store in refrigerator between servings.

2½ cups

Homemade Peppermint Taffy

Homemade Peppermint Taffy

by Verlie Cox

2 cups Granulated Sugar
½ light Caro Syrup
½ cup cold Water
¼ tsp Cream of Tarter
1 tsp Peppermint Extract, or desired flavoring
Several drops of Green Food Coloring, or desired color

In medium saucepan, combine sugar, syrup, water and Cream of Tarter. Over medium heat, stir mixture until sugar dissolves. Lower heat to low-medium, and cook mixture without stirring until candy reaches a very hard-ball stage 265º (To test ball stage: Drop ribbon of candy into clear glass of very cold water. If candy can be rolled into firm ball between fingers, it has reached the hard-ball stage. If not, allow candy to cook longer, and re-test.)

When desired stage has been reached, remove saucepan from heat and add Peppermint flavoring/Extract. Mix well. Immediately pour one-half of the mixture into a separate container. Begin adding green food coloring to one of the containers, until desired color has been reached. Pour both containers of candy out onto buttered dishes in two separate pools (I use a buttered cookie sheet).

As soon as candy is cool enough to handle, coat fingers with small amount of butter (to help prevent candy from sticking to fingers), and pull off a Quarter-size section of the clear/white ball of candy. Begin pulling candy in opposite directions until it turns solid white. Repeat this process with the green candy.

Before the candy hardens completely, twist together one white piece, and one green piece, and place the twisted candy on another buttered dish to harden. Repeat this process until all remaining candy has been twisted. Allow candy to harden completely (overnight), then break into smaller pieces. Store candy in an air-tight container.

Peppermint Extract (flavoring) may be substituted with any other flavor. Unless you want the candy to have a striped appearance (candy cane), you may add the flavoring and food coloring directly to the full batch of candy, without separating it. ssary to separate candy prior to adding flavors.

Almond Brittle

by Grandma Mallory

2 cups Granulated Sugar
1 cup Water
2 cups unsalted Almonds
¼ tsp Table Salt
1 tsp Butter
1 cup light Corn Syrup
¼ tsp Baking Soda

In large cast iron pan, combine; sugar; syrup, and water. Cook
over medium heat until sugar dissolves (Softball stage 238°). Do
not test while pan is over flame to avoid burning candy.

Add almonds and salt, and mix well. Cook over medium heat until
hard ball stage (290°), stirring constantly. Remove from heat,
and add 1 tsp butter ¼ tsp soda. Stir until well blended.

Pour onto greased platters, and cool partially. Lift edges of
candy so that the candy doesn't stick to the platters. Allow to
cool fully for 2 hours, then break into pieces.

2 dozen pieces

Quick n Easy Rocky Road Candy

Rocky Road Candy

by Linda Houston

2 large (10oz) Gherardelli Milk Chocolate Candy Bars; break into 2" pieces
3 cups Mini-Marshmallows
½ cup Pecans/Walnuts, coarsely chopped

Butter sides and bottom of an 8" round, or 8" x 8" square baking dish or pan, and set aside.

In medium saucepan, melt chocolate over low heat, stirring continuously. Do not allow chocolate to boil or stick to bottom of pan. Slowly add marshmallows, one cup at a time, stirring each cup until marshmallows are completely coated with chocolate. Add pecan pieces and mix by hand until nuts are evenly distributed. Immediately pour into baking dish, cover with plastic wrap and refrigerate for at least 2 hours prior to serving.

2-3 dozen pieces

White Fudge

by Karen Nunes

2 cups Granulated Sugar
½ cup Evaporated Milk
½ cup Water
½ tsp Table Salt
2 tbsp Butter
1 tsp Pure Vanilla Extra
½ cup Marshmallow Cream
½ cup Pecans, chopped

In large saucepan, combine; sugar, milk, Water and Salt. Bring to
full boil over medium heat. Use spatula to clean pan, and make
sure there is no ingredients stuck to sides and/or bottom of pan.
Stir constantly until mixture gets to the 'hard ball' stage
(236°). Add butter and vanilla and mix well. Remove from burner
and cool until temperature reaches 110°, then beat well until
mixture hold shape.

Add marshmallow cream and beat until mixture is thick. Add
chopped Pecans and mix well. Spread immediately inside greased
9"x13" baking dish or pan. Cool for 1 hours before cutting.

2 dozen servings