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MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: A 14-Minute Maple Candy Categories: Candies Servings: 6 4 1 1/4 1 1

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Maple sirup Cream Butter Nut meats, chopped Lemon extract

Cook the maple sirup, cream, and butter for 9 minutes after the boiling point is reached. Remove from heat, add the nut meats and extract and stir for 5 minutes. Pour into buttered pans and when cool, cut into squares. From: Culinary Arts Institute Encyclopedic CookBook Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: A 2-Minute Fudge Categories: Candies, Christmas Servings: 36 1 1/2 1/4 1/4 1 1/2 1

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Powdered sugar Cocoa Salt Milk Vanilla extract Butter Nuts, chopped

In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly). Put butter over top in center of dish. Microwave at high for 2 minutes, or until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into a lightly-buttered 8x4x3" dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Nougat Categories: Candies Servings: 2 1 1/2 2 1/4 1/4 2 1/2

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Light corn syrup Sugar Salt Water Egg whites Almond extract Red or green food coloring Soft butter or margarine Toasted chopped almonds Chopped candied cherries

DIRECTIONS: Mix first 4 ingredients in heavy saucepan. Cook, stirring, until sugar is dissolved. Cook, without stirring, until a small amount of the mixture dropped in cold water forms a hard ball (250-F). Beat egg whites until stiff, but not dry, in large bowl of electric mixer. Gradually beat in about one fourth (not more) of the syrup, and continue beating until mixture holds its shape. Cook remaining syrup until a small amount of mixture separates into hard and brittle threads when dropped in cold water (300-F). Gradually beat into first mixture, and continue beating until the mixture begins to hold its shape. Add flavoring and food coloring to tint a delicate shade. Beat in butter; continue beating until very thick and satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan, smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2" by 1" pieces. Wrap each piece individually in waxed paper. For best flavor, store several days in a cool place before serving. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Paste Categories: Candies Servings: 6 1 c Whole, Blanched Almonds (6 -ozs. or 1 1/2 C slivered) 1 -1/3 C Powdered Sugar 2 tb Water 1/2 ts Almond Extract (This costs 2.89 for 8ozs. commercially) Toast almonds on baking sheet at 300 oF for 10 min. DO NOT BROWN!!! Cool them for 5 min. Procerss the almonds 1 min. Add sugar, water, and extract and process 15 sec. to form a ball. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Roca Categories: Candies Servings: 6 2 2 1/2 1 1/2

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(1 pound) butter Sugar Whole almonds Package chocolate chips Walnuts ground in a blender

Melt butter over high heat. Add sugar, stirring until it foams up well. Continue over high heat, adding almonds. Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted. (Take it off the heat for a moment if it starts to smoke.)

Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly. After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly. Candy is thoroughly cooled when the chocolate is dull looking. (Cool at least three hours at room temperature.) Break into pieces and it's ready to eat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Rocca Categories: Candies Servings: 6 1 c Pecans, chopped (we use -chopped almonds on some -batches) 3/4 c Brown sugar (packed) 1/2 c Butter or margarine (butter -makes it richer) 1/2 pk (6 oz size) semisweet -chocolate chips. (1/2 cup) Almond Rocca: This is not for Almond Roca, yet it is close enough and it is real easy. In fact my 14 year old daughter has been making it by herself at christmas for the past 4 years. Hope this will meet your needs. It comes from the Betty Crocker cookbook, so you may have it on hand already. Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it real close the last minute or two). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over canndy. While hot, cut into 1 1/2 inch squares. chill until firm. Now for the changes we use. When we are going to be giving this as a gift, we melt another 1/2 cup of chocolate in the microwave. Use an 7x7x2 pan (or smaller than the 9x9x2). Spread the melted chocolate on top of the buttered pan that is covered with the nuts. After the chocolate is spread on top, sprinkle more nuts on top, while chocolate is still warm. Then cut into small sizes. After the candy is set, remove from the pan and wrap individually with desert foil. I get mine at the bakery supply, or a craft shop. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Roca Categories: Candies Servings: 48 1/4 c Sliced almonds

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Water Butter White sugar Semisweet chocolate (3 -squares)

This superb candy treat is much less expensive than its commercial counterpart. In an electric frying pan at 300F, melt butter, add water, then almonds and sugar. Turn temperature to 400 F and cook until a light golden brown, stirring continuously. Pour almond mixture on a foil lined cookie pan and cool. Melt chocolate squares in the top of a double boiler. Pour and spread thinly over cooled candy. Cool. Break into pieces. Store candy in refrigerator or freezer, it keeps indefinitely IF you hide it! Makes 48 pieces. Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Splinters Categories: Candies, Gift Servings: 25 9 oz Milk chocolate, broken into Pieces 6 oz Slivered almonds, toasted Melt chocolate in top of a double saucepan over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Combine almonds and chocolate, drop teaspoonfuls of mixture onto foil-covered trays. Allow to set in a cool place; store in airtight container in cool place. Makes about 25. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond-Coffee Walnuts Categories: Candies Servings: 6 2/3 c Almond paste, room -temperature 2 tb Coffee liqueur 1 ts Instant coffee powder (not -granules) 72 Walnut halves 8 oz Semisweet chocolate, melted 1.

Mix the almond paste, coffee liqueur and coffee powder until smooth.

2. Spread 1/2 tsp of the mixture on the flat side of a walnut half and top with another walnut half, forming a sandwich. Rep,eat with the remaining almond paste and walnuts.

3. Line a large baking sheet with wax paper. Dip one end of the walnut in the melted chocolate and set on the baking sheet. Repeats with the remaining filled walnuts walnuts and chocolate. Refrigerate until the chocolate is set, about 30 minutes. Cover with plastic wrap and store in refrigeration. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aplets and Cotlets Categories: Candies Servings: 64 3 tb Gelatin 3 c Apple juice or unsweetened -apricot juice 1 1/3 c Granulated sugar 2 tb Each lemon and lime juice, -or more as needed 2/3 c Cornstarch 2 c Walnuts, chopped 1 c Powdered sugar Makes about 64 small cubes Soften the gelatin in 1/2 cup of the apple juice. Boil remaining juice with the sugar for 15 minutes to concentrate it. Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture. Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly. Taste for sweet and sour and add more lemon juice if wanted. Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that has been dipped in cold water. Let paste harden 12 hours or overnight, then cut with a sharp knife into squares. Mix together the reserved 1/4 cup cornstarch and powdered sugar. Remove squares with a spatula and roll each in the powdered sugar mixture (the cornstarch helps keep the sugar dry). I Hear America Cooking From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aplets Categories: Candies Servings: 3 4 2 2 1/4 2 2 4

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Plain gelatin Lemon juice Unsweetened applesauce Chopped nuts Vanilla Sugar Confectioners' sugar

Aplets are a great bar cookie for summertime or school lunch boxes! In Washington State, and other places where they are marketed, you can buy Aplets and Cotlets and Grapelets. With this recipe you can make your own.

APLETS In cup or small bowl stir gelatin into 1 cup applesauce; set aside until gelatin dissolves. In medium saucepan stir sugar into remaining applesauce. Add gelatin dissolved in applesauce. Over medium heat, stir constantly and bring to boil; turn heat to lowest setting and simmer 15 minutes, stirring occasionally. Add lemon juice last 5 minutes of cooking. Remove from heat. Add vanilla and nuts. Pour into buttered 8-inch square pan. Cover loosely and let stand overnight. When firm, cut into 1 inch squares. Roll in confectioner's sugar. The recipe says it makes about 3 dozen squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Applesauce Fudgies Categories: Candies Servings: 16 2 1/2 1/2 2 1 1 1 1/2 1/4 1/4 1/2

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Squares unsweetened -chocolate Butter Sweetened applesauce Eggs, beaten Brown sugar, firmly packed Vanilla Sifted flour Baking powder Baking soda Salt Choped walnuts

Melt chcocolate and butter together. Mix applesauce, eggs, sugar and vanilla. Sift dry ingredients into applesauce mixture. Stir until blended; add chocolate and stir well. Pour into greased 9 inch square pan. Sprinkle with walnuts. Bake in 350F. oven for 30 minutes. Cut in 2 inch squares; cool in pan on racks. Makes 16. ** from FARM JOURNAL'S COUNTRY COOKBOOK From one of the head kooks at Rhinoceros Kitchen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apricot Almond Bark Categories: Candies Servings: 6 1 2 1/2 1

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White chocolate Solid vegetable shortening Whole toasted almonds Apricot Jelly Belly beans

Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and shortening in the top part of a double boiler. Stir in almonds and jelly beans. Spread into prepared pans. Chill 10 minutes. Score into 2x3-inch bars with knife. When firm, cut bars apart.

From: Steve Herrick Source: Best Recipes - March/April 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Nut Candy Categories: Candies, Osg Servings: 1 2 ea Egg whites 1 c Peanuts; ground 1 c Brown sugar Beat egg whites until still. Add nuts and sugar, pour into shallow pan greased with butter. Bake in oven until light brown. Mark into squares when removed from oven. This will never fail unless allowed to burn. Source: Mrs. C. Duckworth, Community Grange, Shelby County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barb's Ohio Buckeyes Categories: Candies, Chocolate Servings: 2 12 2/3 1 1 6

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Jar creamy peanut butter Softened margarine Vanilla Confectioner's sugar Package semi-sweet chocolate Chips 6 oz Package milk chocolate chips -or, use 1 package chocolate -made for candy making 3 tb Melted paraffin

From: Bill Jernigan, COOKING echo Mix together. Use hands to make into smooth 1 inch balls. Chill. With toothpick, dip all but the very top of balls into melted warm mixture-Drop onto wax paper to harden. Chill. no rice krispies in this one, but i don't see why you couldn't add them to stretch it a bit, or to cut the incredible bliss of peanut butter and chocolate (chortle)... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Creme Center Categories: Candies Servings: 1 MMMMM---------------------------MIX TOGETHER--------------------------------

2 1/2 lb Dry Candy Fondant 1 c Butter MMMMM-------------------------------ADD-----------------------------------1/2 c Whipping cream Mix first 2 ingred. & let set overnight tightly covered. Add cream & whip with heavy duty mixer or by hand. Divide dough into separate bowls. . Makes nice batch of each. For each bowl, add whatever color/flavor, etc you like. Below are some ideas: Vanilla cremes: add vanilla ****to taste. Chocolate cremes: add melted dark chocolate to taste. Mint center: add drops of peppermint oil & pink coloring. Black Walnut center: add drops black walnut oil & bl walnuts. Peanutbutter cremes: add smooth or crunchy peanut butter. Pineapple cremes: add drops pineapple oil, chopped candied pineapple & chopped pecans. Jelly: add fruit "flavored" jelly into candy mold with matching flavored oil w/creme center. Nut center: wrap creme center mix around a nut meat as filling; dip in white/tinted, or milk chocolate. Chocolate covered cherries wrap creme center mix around a well-drained marachino cherry...be sure the cherry is SEALED in the dough, chill & dip in choc.* Be sure to dip as soon as removing from fridge. The acid in the cherry causes it to start cordialing quickly. Will liquify some, but some will remain "creamy" because of the butter. Coconut cremes: add maccaroon coconut & drops or coconut oil For any dipped cremes: Form 1" balls, let crust over & dip in compound coating chocolate. This is also called "dipping chocolate." I prefer the brand "Merckens." It seems to take more abuse/ reheating, or getting too hot, etc. Dolores McCann, Hamilton Ohio Dolores McCann, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Divinity Categories: Candies Servings: 6 2 1/2 1/2 1 2 1 1

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White Sugar, Granulated Light Corn Syrup Water Salt Egg Whites Vanilla Extract Nuts, Chopped *

* Chopped cherries or chopped orange peels may be used in place of chopped nuts. ~------------------------------------------------------------------------NOTE: To prewarm a candy thermometer, simply place it in a sauce pan of cold water and bring it to a boil. Let it simmer until you need the thermometer. STEP 1: Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup

will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double check, remove lid, leaving the wax paper in place.) STEP 4: Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the prewarmed thermometer. No need to stir. STEP 5: Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240øF. STEP 6: Test the syrup when the thermometer registers 246øF. Continue testing until it reaches the firm-ball stage, 246ø to 260øF. Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean. STEP 7: Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one. STEP 8: Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer also. STEP 9: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand. STEP 10: Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon. STEP 11: Drop or spread the divinity either on wax paper covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be frozen but not for extended periods of time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Honey Taffy Categories: Candies, Mormon Servings: 6 1 c Honey Cook honey to hard crack stage (285F) stirring constantly. Pour onto buttered marble slab. As soon as outside edges cool enough to touch,fold to center and make long roll. Start stretching or pulling while hot. Pull until honey becomes light and porous and small strings develop. Cut into short pieces. Place in paper lined metal cans for two days to soften.

Origin: Homemaking Booklet, Mormon Church, 1978. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beginners Popcorn Balls Categories: Candies Servings: 8 2 1 1/3 1/3 1/4 1/4 1

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Popped popcorn Sugar Corn syrup Water Butter Salt Vanilla

Preheat oven to 250. Put popcorn in a large, 4 inch deep butered baking pan. Keep warm in the oven. Combine sugar, cornsyrup, water, butter and salt in a large saucepan. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250 on a candy thermometer, stirring frequently. Remove from heat. Quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Form into balls. Makes approximately 8 balls Variations: To make Spice Balls, subsitute 1 tbs of powdered spice or crushed herbs for vanilla To make butter balls, increase the butter to 1/3 cup and increase the MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Benne Brittle Categories: Candies, Christmas Servings: 6 2 1/2 1/2 2

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Sugar Vanilla extract Lemon extract Parched benne seed (sesame -seeds, I think)

"Benne seeds cannot be procured in many places, but the candy made with it is so delicious and so characteristic of Charleston that the recipe is here included." Add the extracts to the sugar. Melt the sugar in a saucepan, stirring constantly, as for peanut brittle. When the sugar is melted, add the benne seed, stirring it in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered pans. Mark in one-inch squares while still warm and break along the lines when cold. --Mrs. Rhett From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Bittersweet Chocolate Coated Truffles Categories: Ghirardelli, Candies, Christmas Servings: 12 Basic Truffle Recipe: 4 oz Ghirardelli Bittersweet -Chocolate 2 tb Butter, cut up 2 tb Heavy whipping cream 1 1/2 tb Liqueur (to 2 Tbsp) Chocolate Coating for -Truffles: 4 oz Ghirardelli Bittersweet -Chocolate 2 ts Peanut, almond, or walnut -oil DIRECTIONS: For Truffles: In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.) Remove chocolate from heat; blend in butter. Stir in cream, then liqueur. Combine with chopped nuts or candied fruit if desired. Chill 10-15 minutes, stirring frequently until thick enough to hold a shape. Drop by heaping teaspoon or #70 scoop onto foil lined baking pan. Shape round, if desires. Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe. For Coating: Melt chocolate as directed in basic truffle recipe. Remove from heat and stir in oil. Cool chocolate to 85-90-F for dipping. Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate. Place each onto foil lined baking pan. Decorate top with nuts, candied fruit, etc. Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground Chocolate, if desired. Place into tight container and store in cool, dry place to age for several days. Coats 12 truffles. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black and White Fudge Categories: Candies, 1941 Servings: 6 3 4 1 1/2 1 2 1 1/2

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Sugar Cocoa White corn sirup Vanilla Butter or butter substitute Cream

Black part: Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Add butter and flavoring. Beat until

creamy. Pour into well-buttered pan. White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter substitute Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares. Mary Sanborn, Cherokee, IA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Walnut Taffy Categories: Candies, 1941 Servings: 6 2 1 1/2 1/2 1 1 1/4 1/2

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Sugar Butter or butter substitute Sweetened condensed milk Chopped nuts Molasses Vanilla Salt Water

Boil molasses, sugar, salt, milk, water, and butter to hard ball stage (265 ~ 270 F). Add flavoring. Spread nuts over the bottom of a well-buttered pan. Pour taffy over nuts. Cool. Pull until stiff and creamy. Cut in 1-inch pieces. Isabel Tovill, Lancaster, OH. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bonbons Categories: Candies, 1941 Servings: 6 Text Only Knead fondant which has been allowed to stand for 24 hours or longer until smooth and pliable. Color and flavor. Mold into various shapes. Allow to stand in a cool place until firm. Melt 2 cups fondant over lukewarm water (120 F). Color and flavor as desired. Place bonbons on fork or on confectioner's dipper. Dip into melted fondant one at a time. Remove from fondant. Drain. Place on waxed paper. Form a swirl on the top. Nuts, fruit, and colored or white coconut may be used in the bonbon centers or on the surface. Set in cool place until firm. If fondant becomes too stiff during dipping process add a few drops hot water and stir until blended. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bourbon Balls Categories: Candies Servings: 18

1 1/2 c Confectioner's sugar, Divided 1 c Graham cracker crumbs 1/2 c Pecans 1 tb Unsweetened cocoa powder 3 tb Bourbon 2 tb Light corn syrup In bowl of food processor, combine 1 cup confectoner's sugar, graham cracker crumbs, pecans and cocoa. Process with quick on/off pulses. Add bourbon and corn syrup. Process, using quick on/off pulses, until mixture begins to hold together. Press and roll mixtue into 1 inch balls. Toss each ball in remaining 1/2 cup confectioners sugar to coat. Store in tightly covered container at room temperature. NOTE: If desired, pecans can be finely chopped and ingredients mixed together by hand. Makes about 18 balls. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bran Candy Categories: Candies, 1941 Servings: 6 2 1 1 1/8 1 1/4 1

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Brown sugar Sugar Milk Baking soda Butter or butter substitute Salt Bran

Boil all ingredients except bran to soft ball stage (234 room temperature. Add bran. If desired, 1/2 cup raisins, may be added. Beat until stiff enough to knead. Turn onto with powdered sugar. Knead until smooth. Shape into a roll Margaret E. Johnson, Kent, WA.

238 F). Cool to dates, or nuts board dusted and slice.

MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brazil Nut Bark Categories: Candies Servings: 1 12 1 1 1/2

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Semisweet chocolate pieces Butter Chopped Brazil nuts Seedless raisins

DIRECTIONS: Melt chocolate and butter over hot water. Remove from heat, and stir in Brazil nuts and raisins. Spread on cookie sheet lined with waxed paper. Chill until firm. Break into pieces. Store in refrigerator. Source: Mom's old magazine clippings- 1940's to 1970's

From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Fudge - Penuche Categories: Candies, Christmas Servings: 6 1 1 1/2 3 2 4 1 1/2 1/2

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White Sugar, Granulated Light Brown Sugar, Firm Pack Heavy (Whipping) Cream Molasses * Unsweetened Chocolate Butter Vanilla Chopped Nuts, Optional

* This is to taste. The original recipe called for 4 T of Molasses. ~------------------------------------------------------------------------STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente -slightly chewy -- between 230øF and 240øF. Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110øF). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts, filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl

corn syrup. In Step 6, add 1 T grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 T. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1-1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Slices Categories: Candies Servings: 6 2 1 2 1 1 1 4 1

c Brown sugar c Lard Eggs ts Baking soda ts Cream of tartar ts Vanilla c Flour c Chopped walnuts

SOURCE: The Budget 10/30/91 Cream lard and sugar, add vanilla and eggs and mix well. Sift together flour, soda and cream of tartar and add to first mixture. Add nuts then form dough into two rolls. Place in plastic wrap and chill several hours. Cut in 1/2 inch slices and bake in 350 degree oven 10 - 12 minutes. Sylvia (Cookie Lady) Palm Bay, Fl. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Taffy Categories: Candies, Osg Servings: 1 2 c Brown sugar 1/2 c Vinegar and water together Nuts; chopped Boil as for other taffy until it spins a thread. Add nuts and pour on plate. Pull when ready. Common walnuts are especially good in this recipes. Never a failure. Note: Taffy should be cooked to hard ball stage. Pulling can begin when it cools enough to handle. Butter hands! Source: Mrs. Grace Chaille, Marathon Grange, Clermont County, OH MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Squares Categories: Candies, 1941 Servings: 6 2 1/2 c 1 3/4 c 2 tb 1 ts 2 tb 1 c 1 c

Brown sugar Evaporated milk Corn sirup Vanilla Butter or butter substitute Coconut Chopped almonds Few grains salt

Boil sugar, sirup, and milk to soft ball stage (234 - 238 F). Remove from fire. Add butter. Cool to room temperature. Beat until thick and creamy. Add coconut, nuts, salt, and flavoring. Pour into well-buttered, shallow pan. Cut in squares. Mrs. M. Carello, Cato, WI. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buckeyes Categories: Chocolate, Candies Servings: 6 2 1 1/2 1/2 1 1

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Powdered Sugar Creamy Peanut Butter Unsalted Butter, Room Temp Vanilla Extract Semisweet Chocolate, - Coarsely Chopped

Mix first 4 ingredients in large bowl to blend. Cover and refrigerate for at least 4 hours or overnight. Form peanut butter mixture into 3/4-inch diameter balls. Arrange on baking sheets. FREEZE 1 hour. Line additional baking sheets with waxed paper. Melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from over water. Remove 1/4 of peanut butter balls from freezer. Pierce one with toothpick and dip into chocolate, coating 3/4 of ball. Let excess chocolate drip back into pan. Arrange chocolate side down on prepared sheets. Repeat with remaining peanut butter balls. Refrigerate until chocolate is firm. Serve Buckeyes well chilled. Makes approx. * I use a bag of Nestle choc. chips, melted. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buckeyes Categories: Candies, Chocolate Servings: 1 3

Boxes of powdered sugar

1 lb Peanut butter 1 lb Margarine 1 c Nuts (opt.) 1 Block semi-sweet chocolate 1/3 Block parafinn Vanilla After melting butter, peanut butter, flavoring, add nuts and mix well. Add posederd sugar. Mix well using large spoon. Do not attempt to use an electric mixer. Mixture will be very thick. Roll in balls the size of chestnuts. Melt wax and chocolate in double boiler. Using a toothpick, dip each ball in chocolate and place on wax paper. Balls will dip better if chilled before dipping in chocolate. Bumgarner Family Recipes Submitted by Donna Bumgarner Hurt posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buckeyes Categories: Candies Servings: 6 1 1/2 3 1

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Powdered sugar Peanut butter Butter Chocolate, melted

Combine powdered sugar, peanut butter and butter. Roll into 1-inch balls and chill until firm. Dip into melted chocolate and place on wax paper until hard. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butter Toffee Categories: Candies Servings: 6 2 1/4 1 1/2 1 1/4 1 1/2

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Sugar Salt Water Butter (2 1/2 sticks) Chopped blanched almonds, -divided 1 c Finely chopped walnuts, -divided 1 ts Rum extract 4 oz Milk chocolate, broken into -pieces

Butter a 15x10" jelly roll pan; set aside. Combine sugar, salt, water and butter in a heavy 3-quart saucepan. Heat to boiling on medium-high heat. Add 3/4 cup almonds and cook, stirring constantly, to hard crack stage (300-310 degrees). Remove from heat. Stir in remaining 3/4 cup almonds, 1/2 cup walnuts, and rum extract, mixing only enough to combine. Very quickly, pour into prepared pan. Spread evenly. Place chocolate on warm

toffee until melted. Spread chocolate evenly over toffee. Sprinkle with remaining 1/2 cup walnuts. Cool; break into pieces. Makes: 50 pieces From: Jackie Olden Newsletter Posted by: Debbie Carlson Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butter-Scotch Categories: Candies, 1941 Servings: 6 1/2 1/4 1/2 2 1/2 1/2

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Brown sugar Butter or butter substitute Sugar Vinegar Water Vanilla Few grains salt

Combine all ingredients except flavoring. Cover until mixture begins to boil. Boil without stirring to soft crack stage (275 - 280 F). Add flavoring. Do not stir. Pour quickly into well-buttered pan. The candy should be in a thin sheet. Cool slightly and mark in squares. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buttered Brazil Nuts Categories: Candies Servings: 12 1/2 1/3 1 1 1/2 1 1/4 1/4

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To 3/4 cup whole Brazil nuts Water Brown sugar Light corn syrup Cream of tartar Butter, chopped

Preheat oven to 225 F (110 C). On an oiled cookie sheet spread nuts in a single layer. Warm in the oven for 5-10 minutes while preparing the toffee mixture. In a heavy-bottomed saucepan, combine water and sugar. Cook over low heat until sugar is dissolved. Bring liquid to boil, add syrup, cream of tartar and butter, simmer until butter has melted. Bring to a boil and boil to soft crack stage, 270 F (140 C) on candy thermometer. Remove saucepan from heat. Remove nuts from oven. With a spoon, drizzle a little toffee over each nut. Leave to cool and harden. If toffee is setting too quickly in the pan, place it in a bowl of hot water. Store in a cool, dark place. Makes about 1/2 lb. Source: Gifts From The Pantry By Annette Grimsdale

MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buttered Honey Nuts Categories: Candies Servings: 1 6 oz Shelled, unsalted nuts 1 tb Butter 1 tb Honey DIRECTIONS: Spread nuts on a cookie sheet. Bake at 300-F for 15 minutes. Mix butter and honey; pour over nuts. Stir until nuts are completely coated with the mixture. Store in airtight container. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterfingers Candy Categories: Candies Servings: 1 1 1/3 1 1/3

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Peanut butter Light corn syrup Sugar Water Melted chocolate

Cook corn syrup, sugar, & water to 310 degrees, remove from heat, stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate. Posted by Gina Smith DVWH18B MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buttermilk Pecan Pralines Categories: Candies, Entertain Servings: 40 3 1 1 1 3/4 2 2

c Sugar ts Baking Soda Pinch Of Salt c Buttermilk c White Corn Syrup tb Butter c Pecan Halves

In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored

and reaches soft ball stage (238øF). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans. Source: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Categories: Candies, Gift Servings: 60 1/2 3 1/2 30

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Water Sugar Cream of tartar Butter

Place water in saucepan, bring to the boil. Remove from heat, stir in sugar until dissolved. Return to heat, cover, bring to the boil. Mix cream of tartar with a little water, add to mixture, boil, without stirring, until mixture reaches 155 degrees C when tested with a sweets thermometer or until mixture reaches hard crack stage. Remove from heat, stir in butter. Pour into greased 23 cm square cake pan. Mark butterscotch into squares when almost set. Break into squares when cold, wrap in cellophane; store in a cool, dry place. Makes about 60. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Candy Categories: Penn-dutch, Candies Servings: 1 2 1/4 4 1

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Sugar Butter Water Vinegar

Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball. Pour into a buttered pan and when cool, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Fudge Categories: Candies, Christmas Servings: 6 1/4 c Butter

3/4 1 1 1/4 1/2 1 2

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Sour Cream White Sugar Vanilla Salt Nuts Brown Sugar White Syrup

Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick. Pour into buttered pan. From the Kronborg Kitchen Kapers Cookbook 1975 - Contributed by Pauline Nissen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Candy Categories: Candies, Osg Servings: 1 1 1/4 1 1/4 1/3 1/4

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Brown sugar Corn syrup; light Water Salt Butter Vanilla

Put sugar, corn syrup, water and salt in saucepan. Stir over low heat until sugar is dissolved. Increase heat and cook until thermometer registers 250 F., firm ball stage. Add butter, cook with ocassional stirring until thermometer registers 300 F., brittle stage. Remove from stove, add vanilla, pout into buttered shallow pan, making a layer 1/4" deep. While warm, crease into squares wiht blunt knife. When cold, break into pieces. Source: Shalersville Grange, Portage County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cactus Candy Categories: Candies Servings: 6 3 1 2 1

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Granulated sugar Water Orange juice Lemon juice

From: Arizona Cookbook Select prickly pear cactus (or small barrel cactus if you own this type of cactus, since it's illegal to remove it from the desert). Remove spines and outside layer with large knife. Cut pulp across in slices one-inch thick. Soak overnight in cold water. Remove from water, cut in one0inch cubes and cook in boiling water til tender. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch!

SYRUP for 2 QUARTS of CACTUS CUBES Heat all ingredients until sugar is dissolved. Then add cactus. Remover cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any vegetable food coloring may be added to the syrup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Apples Categories: Candies, 1941 Servings: 6 2 c Sugar 4 Or 5 apples 1 c Hot water Heat water and sugar to boiling. Flavor as desired. Pare and quarter each apple. Cut each quarter in thirds. Cook apples, a few pieces at a time, until clear and transparent. Drain. Place on waxed paper. Let dry 24 hours. Roll in granulated sugar. Mrs. H. Martin, Tieton, WA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Citrus Peel Categories: Candies Servings: 6 3 c Citrus peel, cut into strips -from: 4 md To 5 medium oranges 6 md Lemons 2 md To large grapefruit 12 c Cold water 2 1/2 c Sugar 1/2 c Honey 1 3/4 c Boiling water From: Arizona Cookbook Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6 cups cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 cups fresh water. In a large saucepan, combine 1 1/2 cups sugar, honey and boiling water. Bring to a boil, and boil about one minute. Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes. Stir frequently to avoid sticking. Transfer peel to collander. Drain well, about 10 minutes. In large bowl, toss drained peel with remianing 1 cup sugar to coat well. Spread pieces out on waxed paper to dry. Store in tightly covered container. MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Cranberries Categories: Candies, Christmas Servings: 2 1 c Sugar 2 tb Water 1/2 c Cranberries Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight. Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1/2 cup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Fruit Categories: Candies, 1941 Servings: 6 2 c Sugar 1 c Fruit 1 c Water Use canned, preserved, or freshly cooked fruit. Drain thoroughly. Combine sugar and water. Boil to soft ball stage (234 - 238 F). Add fruit and simmer until clear. Allow to stand in sirup overnight. Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F) until surface is firm. Peaches, apples, prunes, figs, quinces, citron, plums, cherries, and apricots may be used. Dried fruits as well as fresh fruits may be prepared and candied. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Fruit Peel Categories: Candies, 1941 Servings: 6 Text Only Wash oranges, lemons, or grapefruit. Remove peel in 2 sections. Cut each section into 1/4-inch strips. Cover with cold water. Heat to boiling. Boil 10 minutes. Drain. Repeat 3 times. Drain. Cover with boiling water and simmer until tender. Drain. Divide peel into 3 portions. Prepare a heavy sirup, using 2 cups sugar and 1 cup water. Color 1 portion of sirup red, 1 portion green, and leave 1 portion clear. Add 1/3 of peel to each portion of sirup. There should be sufficient sirup to cover each portion of peel.

Cook slowly until tender. Allow to stand in sirup overnight. Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F) until surface is firm. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Grapefruit Categories: Candies Servings: 1 3 2 1/2 c 1 1/4 c 2 tb 5 oz 1 tb

Plump, pink grapefruit, - preferably organic Sugar Water Corn syrup Superfine sugar; for coating Semisweet chocolate Butter

SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits and cut halves again in half. Place peels in large pan, cover them with cold water and bring to boil. Simmer 25 minutes. Remove peels and let them cool until they are easy to handle. Hold peels firmly against counter and gently scrape away most of white pith just below skin. Cut cleaned peels into strips with knife or scissors as narrow or wide as you like. In 2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil. When syrup is clear, add peels, lower heat and cook slowly until peels are translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a few at a time and spread them out on rack to drain about 15 minutes. While they are draining, thickly cover large plate with super- fine sugar. Set several pieces at a time in sugar and turn them to coat them. When evenly coated, set them aside on another plate or piece of parchment paper thinly coated with sugar. This process will need to be done in several batches. If sugar become lumpy with beads of syrup, pass it through a strainer, then continue using it. Set aside sugared peels about 1 hour or until they are dried. Carefully package them in tin or plastic container and store either in cupboard or refrigerator. To dip peels in chocolate, melt semisweet chocolate over simmering water along with butter. Stir well to ensure that mixture is smooth before removing from heat. Dip each rind into chocolate, coating most of it but leaving a little "handle" to grasp. Or, completely immerse each rind in chocolate, then remove with 2 forks or pair of chopsticks. Set slices on parchment paper or cake rack and place in cool place to harden. Once chocolate has set, pieces can be stored in refrigerator. Chocolate will discolor when it cools but will become dark and glossy again once brought to room temperature. Makes 3 Cups DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Grapefruit Peel Categories: Candies Servings: 1

2 md Grapefruit (or 3), peels of Water 3 c Sugar Food coloring DIRECTIONS: Cover peel with cold water. Bring to boil and cook until tender, pouring off water and adding fresh cold water several times. Drain. With spoon, remove white inner portion of peel. With knife or tiny star cookie cutter, cut a few stars from peel, if desired. With scissors or sharp knife, cut rest of peel in thin strips. Make syrup by boiling 2 cups sugar with 1 cup water. Add a little red or green food coloring. (A drop or two of yellow coloring with red improves the finished color.) Add peel; cook over low heat until peel has a clear, candied appearance. Remove peel, 2 or 3 pieces at a time, allowing excess syrup to drain back into saucepan. Roll strips separately into remaining 1 cup sugar until well coated. Place on rack to cool. Store in tightly covered container in cool, dry place. Keeps at least a month. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Peels Categories: Candies Servings: 6 6 1 3/4 1/2 1 1/2 3

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Navel oranges Sugar Clear corn syrup Water Orange gelatin

Cut oranges in half lengthwise & remove fruit. Cut peels into strips. Cook peels in 8 C. boiling water for 15 min. Drain & repeat. In same pot, cook sugar, syrup, & 1-1/2 C. water over high heat until sugar is dissolved. Add gelatin & peels & simmer for 20 min. Remove from heat. On a sheet of waxed paper or microwave paper, sprinkle 1 C. granulated sugar. Lightly roll the peels in the sugar, a few at a time, until the peel is evenly coated. Add sugar as needed as supply is used. Place in one layer to dry overnight. Store in airtight containers. Will keep indefinately, if kept dry. Lemon or Lime peels may be used with the corresponding gelatin, but I've never tried it. For slightly less sweet peels, delete the corn syrup & increase sugar to 3 cups. *Kieran* MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Spiced Walnuts Categories: Candies Servings: 2

1 1/4 2 1/2 1/2 1/2 2

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Sugar Salt Cinnamon Nutmeg Cloves Water Shelled walnut halves

Boil all ingredients except the walnuts to 236 degrees on a candy thermometer (soft ball stage). Remove from heat and add the walnuts. Stir until creamy. Turn out on waxed paper. Using 2 forks, separate walnuts. Let dry. Then store them in an airtight container Makes about 2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Watermelon Categories: Candies, 1941 Servings: 6 Text Only Drain watermelon honey until all the tiny particles of melon are comparatively free from sirup. Prepare a heavy sirup made of 2 parts sugar and 1 part water. Tint a delicate green with food coloring. Flavor with mint. Add the drained particles. Simmer until nicely colored. Drain. Roll in granulated sugar. Dry in very slow oven (300 F). A portion of the sirup may be colored pink and flavored with rose or raspberry before the melon is added. If the natural color is desired, roll the drained particles in sugar, and dry. Any variety of flavors and colors may be obtained. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy Making Information Categories: Candies, Information Servings: 1 No ingredients; see text Stages of Syrup Cooking Slightly more cooking is required on damp or rainy days than on a dry , clear day. Allowance is made for this in the following table. The higher temperature should be used on a damp day while the lower is right for clear weather. Soft ball, for fondant, fudge, panocha_______________ 234F. to 238F. Firm ball, for caramels______________________________ 246F. to 248F. Hard ball, for taffy_________________________________ 265F. to 270F. Crack stage, for butterscotch________________________ 290F. to 300F. Hard crack, for brittles, sticks, lollypops__________ 300F. to 310F. Hard crack stage, for clear hard candies_____________ to 310F. Cold Water Test Pour about 1/2 teaspoon os the hot candy into a cup nearly full of very cold water. Shape the syrup with the fingers of one hand. Soft ball: The syrup can be formed into a soft ball which flatens on removal from the water. Firm ball: The syrup can be formed into a ball which offers some resistance to the fingers. Hard ball: The ball which is formed is

distinctly chewy. Crack: The mixture sounds britle when struck against the side of the cup; it can be broken by crushing between the fingers. Hard crack: The brittle mixture will not stick to the teeth. If a thermometer is used, it should be tested in boiling water. It should register 212 F. If 214 F., cook candy 2 degrees higher, if 210 F., cook candy 2 degrees lower. Make your adjustments accordingly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy Melt Roses Categories: Candies Servings: 6 14 oz Candy Melts - (1 package) 1/2 c Light corn syrup Melt candy melts according to package directions. Add heated light corn syrup and stir until thoroughly mixed. Let set at room temperature in an airtight plastic bag for at least 24 hours or up to one week. Candy becomes easier to work with as it sets. When ready to use, knead a small amount until it reaches a workable consistency. MODELING A ROSE: Start with the base and mold a cone that's approximately 1-1/2 inch high from a 3/4-inch diameter ball of modeling candy. Next, make petals. Flatten 3/8-inch ball of modeling candy into a circle that's about 1/4-inch thick on one side and about the diameter of a dime. Make several petals this size. Wrap first petal around the point of the cone to form a bud. Now press three more petals around the base of the bud. Gently pinch edges of petals. Make five more petals using slightly larger balls of modeling candy. Flatten, then thin edge with finger and cup petals. Press petals under first row of petals. Continue adding petals, placing them in between and slightly lower than previous row. For a fuller flower, continue adding petals in this manner. TO MAKE CANDY LEAVES: On the back of clean, thoroughly dried, grape or rose leaves, paint on melted Candy Melts with a soft pastry or decorator's brush. Pull out pointed or curved edges to resemble certain kinds of leaves. Let coating set and when completely dry, carefully peel off candy. Recipe from the 1989 Wilton Yearbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy- Peanut Butter, Easter Eggs Categories: Candies, Chocolate Servings: 12 Pat Stockett 2 lb Margarine 4 lb Peanut butter 4 lb Confectioners' sugar MMMMM---------------------------EASTER EGGS-------------------------------1/4 lb Butter 8 oz Cream cheese 1/2 ts Salt

1 1/2 ts Vanilla 1 1/2 c Peanut butter or coconut 4 c Confectioner's sugar MMMMM------------------------PEANUT BUTTER EGGS----------------------------1 c Margarine 8 oz Cream cheese 1/2 ts Salt 1 1/2 ts Vanilla 2 lb Powdered sugar 2 1/4 c Peanut butter, chunky MMMMM------------------------RICE KRISPIE EGGS----------------------------1 c Confectioners sugar 1 c Crunchy peanut butter 2 c Rice Krispies 2 tb Oil 1/4 ts Vanilla MMMMM-----------------------PEANUT BUTTER BALLS---------------------------1 lb Margarine 2 c Peanut butter 2 1/2 lb To 3 pounds confectioners' -sugar 3 ts Vanilla 6 oz Semi-sweet chocolate chips 1/4 lb Paraffin wax Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.) Easter Eggs Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating. Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs. Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper. Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Candy-Stick Logs Categories: Candies Servings: 6 2 1 1/3 1 1/3 2/3 1/3 1 8

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Popped popcorn Sugar Water Light corn syrup Vinegar Salt Vanilla (4 inch long) candy sticks

Preheat oven to 250. Place popcorn in a large 4 inch deep butttred baking pan. keep warm in oven. Combine sugar, water, cornsyrup, vinegar, and salt in a large saucepan. COok until mixture reaches 250 on a candy thermometer. Remove from heat and quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Shape 1 cup of popcorn around each candy stick to form a MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramel Apples Categories: Candies Servings: 6 6 md Apples 1 1/4 c Margerine 2 3/4 c Dark brown sugar, firmly -packed 1 c White corn syrup 1 cn Sweetened condensed milk -(like Eagle brand) 1 1/2 ts Vanilla In heavy saucepan or skillet, melt margarine and sugar. Add corn syrup and condensed milk. Cook until mixture forms a firm ball in cold water. Remove from heat, beat. Add vanilla. Place sticks in apples and dip in mixture. Set apples on waxed paper lined surface. Courtesy of: Joann Pierce MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramel Candy Categories: Candies, Osg Servings: 1 3 c Sugar 1 1/2 c White karo 2 c Cream Salt; pinch Cook 1 cup cream with sugar and Karo, until soft ball stage. Add last cup of cream very slowly, not to stop boiling. Cook to hard ball stage. Pour on

buttered plate and cut in squares. Wrap in oil paper. Source: Mrs. A. R. Wolf, Bethel Grange, Clermont County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramel Crisp Categories: Candies, Osg Servings: 1 1/2 1 1 3 3 1/2

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Baking molasses Brown sugar Butter Vinegar Water Baking soda

Cook until it forms hard ball in water. Add soda and pour over about 2 gallons of popcorn. Source: Mrs. Albert Seckel, United Grange, Marion County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramel Turtles Categories: Candies Servings: 6 1 c Pecan halves 36 Caramels 1/2 c Sweet chocolate, melted Preheat oven to 325 degrees. Grease a cookie sheet. Arrange pecans, flat side down, in clusters of four. Place one caramel on each cluster of pecans. Heat until caramels soften, about 4-8 minutes. remove from oven. Flatten caramel with buttered spatula. Cool slightly. remove from pan to wax paper. Swirl chocolate on top. Shared by Ellen Cleary MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Au Chocolat (Chocolate Caramels) Categories: Chocolate, Candies Servings: 1 3 c Milk 13 oz Powdered sugar Eggsize piece of glucose 3 1/4 oz Chocolate in tablets 1 1/2 oz Butter 1/2 Vanilla bean Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate

into a round-bottomed copper pan and melt it slowly on the stove. Meanwhile, heat the mixture in the stewpan, not letting it boil, since you merely want to melt the sugar and glucose. When completely melted, pour this mixture, bit by bit, into the chocolate, while stirring. When thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the 'ball' stage. (To test the stage of cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a ball that can be rolled with the tip of the fingers.) Remove from the fire, add the butter, mix well, and pour onto an oiled marble slab in an oiled, iron framework. Let cool and cut. Source

: The Art of French Cooking Posted by: Rina de Jong

MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Mous Au Chocolat (Soft Chocolate Caramels) Categories: Chocolate, Candies Servings: 1 1/2 9 2 1 1/4

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Sugar Fresh heavy cream Cocoa powder Honey

Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut. Source

: The Art of French Cooking Posted by: Rina de Jong

MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies, 1941 Servings: 6 2 2 1 3/4 1 1

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Sugar Cream Corn sirup Butter or butter substitute Chopped nuts Few grains salt

Boil all together except the nuts and 1 cup cream. Boil 30 minutes. Add the second cup of cream and boil to a firm ball stage (248 F). Add nuts and pour without stirring into well-buttered pan. When cold cut in squares. Mildred Rahm, Ormsby, MN. MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies Servings: 6 2 1 1 1 1 1 1

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Sugar Milk Brown Sugar Butter White Syrup Vanilla Heavy Cream

Cook slowly to 247 degrees, 1 1/2 to 2 hours cooking time. Pour into 8 x 8 inch heavily buttered pan. Cool, cut, and wrap each piece in wax paper. From the Kronborg Kitchen Kapers Cookbook 1975 Contributed by - Sena Hermansen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies, Gift Servings: 6 2 c White sugar 1 3/4 c White karo 1/2 lb Butter ds Salt Boil until it forms a firm ball in cold water. Stir constantly while it is cooking. Add one tall can evaporated milk and continue cooking until very thick. Walnuts may be added. Pour into 8x8 inch glass baking dish. When cool, cut into squares and wrap in waxed paper. SOURCE: Cooking in Wyoming Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies Servings: 40 1 1 1 14 1

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Sugar Butter Dark Karo corn syrup Can sweetened condensed milk Vanilla

Bring sugar, butter, and corn syrup to a boil in saucepan, stirring. Then boil 4 minutes without stirring. Remove pan from heat and add sweetened condensed milk. Mix well. Return pan to heat and cook at medium-low boil 30 minutes, or until mixture reaches 238 degrees on candy thermometer, stirring constantly. Remove from heat and stir in vanilla. Pour into

buttered 9-inch square pan. Cool in pan 2 hours. remove from pan and cut with very sharp serrated knife into 1-inch pieces. Wrap each piece in wax paper. Makes about 40 caramels. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies, Gift Servings: 40 125 2 1 1/2 400 1/2 1/4 1

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Butter Golden syrup Sugar Can sweetened condensed milk Water Cream of tartar Vanilla essence

Place all ingredients except essence, in saucepan, stir over low heat until mixture is a pale brown colour (a little mixture dropped into cold water should form a firm but pliable ball). Remove from heat, stir in essence, drop teaspoonfuls of mixture onto greased oven trays; cool. Wrap caramels in cellophane when cold. Store in a cool, dry place. Makes about 40. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carmael Corn Categories: Candies Servings: 6 7 qt Popped popcorn 2 c Brown sugar 1 c Butter Vanilla 1/2 c Corn syrup 1 ts Salt 1/2 ts Soda Boil sugar, butter and corn syrup 4 minutes. Remove from stove and add salt, soda and vanilla. (This will foam when soda is added). Pour over popped popcorn, stir carefully. Put into a large pan into oven at 250F. for 1 hour. Carefully stir every 10 minutes. If pan is big enough, shake popcorn--it doesn't crumble as much. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Carmels Categories: Candies Servings: 6 2 1 1 1 1 1 1

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Sugar Milk Brown Sugar Butter White Syrup Vanilla Heavy Cream

Cook slowly to 247 degrees, 1 1/2 to 2 hours cooking time. Pour into 8 x 8 inch heavily buttered pan. Cool, cut, and wrap each piece in wax paper. From the Kronborg Kitchen Kapers Cookbook 1975 Contributed by - Sena Hermansen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carrot Fudge Categories: Candies, 1941 Servings: 6 1 1/2 1/2 3 1/2 1/2 1/2

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Grated carrots Lemon flavoring Sugar Sweetened condensed milk Water

Cook carrots, sugar, milk, and water, to soft ball stage (234 - 238 F). Remove from fire, add flavoring, and cool to room temperature. Beat until creamy. Pour into buttered pan, pat down to 1 inch depth, and when firm cut in squares. The grain is likely to be a little coarse due to the grated carrots. Mrs. L.G. Humichl, Perry, IA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cathedral Windows Categories: Candies Servings: 10 2 1 1 1 3

tb Margarine c Chocolate chips Egg, beaten c Powdered sugar c Colored marshmallows

Melt the margarine and chocolate chips in a saucepan over the lowest heat setting. Remove from heat when melted. Add the egg and powdered sugar. Mix well. Add marshmallows. Stir until coated.

Turn out onto wax paper and form a roll. When hardened, slices into 30 pieces approx. 1/2 inch in size. Freezes well. Enjoy! - Jeff Duke MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Champagne Truffles Categories: Candies, Christmas Servings: 24 Peter Kump MMMMM--------------------------CENTER MIXTURE------------------------------8 oz Cream 1 lb Bittersweet chocolate 1 oz Butter 1 oz Cognac MMMMM-----------------------------ENROBING---------------------------------1 lb Bittersweet chocolate 1 lb Cocoa It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second. BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheese Fudge Categories: Candies, Cheese, Chocolate, Christmas Servings: 3 1 c (2 sticks) butter, softened 8 oz Pasteurized process cheese, -cubed 1 1/2 lb Powdered sugar 1/2 c Cocoa 1/2 c Non-fat dry milk 2 ts Vanilla 2 c Coarsely chopped nuts

In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts. Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds. From Best Recipes Magazine, Sept/Oct 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cherry Walnut Divinity Categories: Candies, 1941 Servings: 6 2 1/8 1 3 1 1 1 1

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Egg whites Salt Chopped candied cherries Light brown sugar Water Chopped walnuts Vanilla Corn sirup

Boil sugar, sirup, salt, and water to firm ball stage (248 F). Pour slowly, beating constantly, over stiffly beaten egg whites. Beat until candy begins to stiffen. Add candied cherries, flavoring, and nuts. Drop by teaspoonfuls onto waxed paper, or pour into well-buttered pans. When cold cut in squares. Lou S. Hokulin, Morris, MN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Coconut Candy Categories: Candies Servings: 6 1 c Grated coconut ( Substitute -canned) 2 c Brown sugar Walnut halves 1) Melt sugar in heavy pan over a slow fire. 2) Add coconut and cook until sugar begins to crystallize. 3) Remove from fire and pour into a buttered pan. 4) Cut into 1 inch squares and press a walnut half on top of each cookie. Variations: Place 1/2 square of coconut candy or about 1 Teaspoon of crystallized sugar and coconut on one corner of a small WONTON wrapper ( See Recipe WONTON.TXT ) Fold over corner of wrapper, enclosing candy mixture. Pinch together two opposite free corners of wrapper, leaving one corner free. Fry in deep hot oil until golden brown.

MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chitty-Chitty Bang-Bang Fudge Categories: Candies, Entertain Servings: 1 2 4 1/4 2 1 1

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Sugar Cocoa Butter (or margarine) Light corn syrup Evaporated milk, small -Water

Mix all ingredients and stir over low heat. Cook to soft ball stage when dropped in cold water. Beat by hand until mixture loses gloss. Chopped nuts can be added. Pour into a greased 8 x 8-inch pan. Cut into pieces. Cool. Good fudge! This was a recipe from the Chitty-Chitty Bang-Bang story book read by my son, Curtis Burton, while in grade school and has been a family favorite since 1970. Joyce Burton, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Choco Scotch Clusters Categories: Cookies, Candies, Christmas Servings: 10 6 6 1/4 3

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Chocolate Chips, Semisweet Butterscotch Morsels Peanut Butter Cereal, Rice Krispies

Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Choco-Almond Confections Categories: Candies, Christmas, Entertain Servings: 3 1 1/4 c Blue Diamond Chopped Natural -Almonds, toasted 1 oz Squares milk chocolate 1/2 c Orange juice 1/2 c Granulated sugar 3 c Crushed lemon, orange, or -vanilla wafers 2 tb Curacao or orange juice

The positively elegant "very adult" confection is from Blue Diamond. In blender or food processor, finely grind 1/4 cup of the almonds; set aside. Combine chocolate with orange juice and sugar in saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and chocolate is melted. Remove from heat and mix in crushed wafers, Curacao and the chopped almonds. Chill mixture at least one hour. Form into small balls; roll in the ground almonds. Refrigerate in air-tight container for several days for best flavor to develop. Makes about 3 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Peanut Butter Cups Categories: Candies, Chocolate Servings: 6 CHOCOLATE CUPS: 2 c Milk Chocolate Chips 2 tb Vegetable shortening 24 1" paper candy cups PEANUT BUTTER FILLING: 3/4 c Creamy peanut butter 3/4 c Confectioners' sugar, sifted 1 tb Butter, melted Combine over hot, not boiling, water, the milk chocolate chips and vegetable shortening. Stir until the chips are melted and the mixture is smooth. Remove from the heat but keep over the hot water. Coat the inside of the candy cups by using 1 t. of the chocolate mixture for each cup. Place the candy cups in the palm of your hand and rotate gently, using a narrow rubber spatula to push the chocolate up the sides of the cup. Chill. PEANUT BUTTER FILLING: In a small bowl, combine the peanut butter, confectioners' sugar and butter, mixing until well blended. Using slightly rounded teaspoonfulls, shape the peanut butter filling into balls. Place 1 ball in each chilled cup and press lightly with your fingers to flatten. Spoon 1 level t. of the reserved chocolate mixture on top and smooth over to seal. Chill until form, about 45 minutes. Store in airtight container in the refrigerator. Source: Rich Harper, FidoNet Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Covered Cherries Categories: Candies Servings: 20 60 3 3 2 1

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Maraschino cherries w/stems Butter Light corn syrup Powdered sugar Chocolate, melted

Drain cherries for several hours. Combine softened butter and corn syrup. Stir in powdered sugar. Chill if too soft. Shape 1/2 teaspoon mixture around each cherry. Place on baking sheet with wax paper and chill until firm. Dip cherries into chocolate by stem. Chill for 1 to 2 weeks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Creme De Mints Categories: Candies, Chocolate Servings: 12 2 c Semi-Sweet Chocolate Chips 1/4 c Sour Cream 2 1/2 tb Mint Flavored Liqueur Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Marzipan Slices - Mandulas Szalami Categories: Candies Servings: 12 7 oz Almond Paste, 2 tubes 2 oz Semi-Sweet Chocolate * 1/4 c Almonds, Chopped Powdered Sugar * Use 2 squares that have been melted and cooled. ~------------------------------------------------------------------------Mix the almond paste, chocolate and almonds thoroughly. Knead on a surface sprinkled with 1 to 2 T of powdered sugar until of a uniform color and consistency. Shape into a roll, about 6 inches long; roll in powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours and then cut the roll into 1/4-inch slices. Makes about 24 candies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Fingers Categories: Candies, Chocolate Servings: 32 1 1 3 1/3 1/3 1/3

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Powdered sugar Powdered milk Unsweetened cocoa powder Raisins Glace'cherries Mixed candied peel Vanilla extract 1 c Vegetable shortening, melted

Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and toss until fruit is well coated. Stir in shortening and a few drops of vanilla. Mix thoroughly. Line an 8-inch square pan with plastic wrap. Pour mixture into pan. Refrigerate until firm. Turn out onto a board and cut into fingers. Wrap pieces in foil or pladtic wrap. Store in an airtight container in a cool place. Makes about 32 fingers. Source: Gifts From The Pantry By Annette Grimsdale MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Liqueur Shells Categories: Candies, Chocolate Servings: 12 3 oz Each of semi-sweet or -bittersweet, milk and white Chocolate, melted in -separate bowls MMMMM------------------------------MOUSSE----------------------------------3 oz White chocolate, chopped 2 Eggs, separated 1 tb Each of Tia Maria, creme de -menthe or: Cointreau food coloring if -desired With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper. Mousse: Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside. In a separate bowl, beat egg whites until stiff, but not dry. Divide egg yolk min into three separate bowls and add 1 teaspoon of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired. A drop or two of yellow coloring can be added to Cointreau mixture. Gently fold a third of the egg whites into each of the bowls. Spoon into chocolate shells. Refrigerate 2 hours. These shells should be consumed within 24 hours. The chocolate cases can be made ahead of time and stored in a cool, dry place. Makes 12 candies. Source: Gifts From The Pantry By Annette Grimsdale MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Peanut Butter Log Categories: Candies Servings: 6 3 3/4 2 1 2 3 1/3

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Peanut butter Quick-cooking oats Unsweetened cocoa Vanilla extract Plus 1 1/2 tsp water Sugar or equivalent Non-fat dry milk

In a small bowl, combine all ingredients and mix well. Place mixture on wax paper and shape into a log. Roll up wax paper and chill in the refrigerator at least 30 minutes. Source: Berkshire Eagle 2/25/91 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Amaretto Truffles Categories: Ghirardelli, Candies Servings: 15 4 oz Ghirardelli Semi-Sweet -Chocolate 1/4 c Butter 1 tb Amaretto liqueur 1/2 c Finely chopped nuts DIRECTIONS: Melt broken chocolate; remove from heat. Stir in Amaretto. Add butter, a tablespoon at a time, beating with a wire whip until smooth and creamy. Chill 5 to 10 minutes to firm mixture. Drop by teaspoon and roll into nuts. Keep truffles refrigerated until ready to serve. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Walnut Fudge Categories: Candies, Christmas Servings: 6 2 c Icing sugar 1 c Cocoa 1 1/2 Butter or margarine 1 1/2 Chopped walnuts Walnut halves Sift together icing sugar and cocoa. Melt butter in a saucepan. Continue cooking until buter is hot and bubbly. Remove from heat. Blend hot butter into cocoa mixture. Stir in chopped nuts. Spread in a greased 8 inch

square cake pan. Garnish with walnut halves. Chill until set. Store in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Bourbon Balls Categories: Candies Servings: 3 1/2 4 1 1/4 1

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Margaine or butter Powdered sugar Finely chopped nuts Bourbon (6 ounces) milk chocolate -chips 3 tb Half-and-half.

1. Place margarine in medium bowl. Microwave at HIGH (100%) until melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate until firm. 2. Shape into 1-inch balls. Refrigerate until firm. Combine chocolate chips and half-and-half in a small bowl. Microwave at MEDIUM-HIGH (70%) until chocolate chips are melted, 1 to 2-1/2 minutes, stirring once or twice. Stir until smooth. Drizzle chocolate over candies. (Reheat chocolate as needed.) Chill. * The picture shows them sitting in little paper candy cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Truffles Categories: Candies, Chocolate, Christmas Servings: 6 Sharon Stevens 1 1/8 lb Semi-sweet chocolate chips 14 oz Can condensed milk 1 tb Vanilla Finely chopped nuts Flaked coconut Chocolate sprinkles Colored sprinkles Unsweetened cocoa powder Icing sugar In heavy sauce pan, over low heat, melt chocolate chips with condensed milk. Remove from heat; stir in vanilla. Chill 2 hours or until firm. Shape into 1 inch balls; roll in any of the above coatings. Chill 1 hour, or until firm. Store covered at room temperature. Makes about 6 dozen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Chocolate Mints (Karin Brewer) Categories: Candies Servings: 6 12 oz Chocolate chips 14 oz Can condensed milk 1 ts Peppermint flavoring Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by sm spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Fudge Categories: Candies, Osg Servings: 1 2 2 2 2/3 1 2

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Sugar Cocoa; or 2 sq. chocolate Karo Milk Vanilla Butter

Mix and boil to soft ball stage. Add chunk of butter and vanilla, let stand until cool. Beat until creamy, add nuts if desired. Pour into buttered plate and cut into squares. Source: Mrs. C. W. Houser, Jackson Grange, Hancock County, OH Mrs. Lillian Morehead, Monroe Grange, Clermont County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Truffles Categories: Candies, Christmas Servings: 2 8 oz Bittersweet chocolate 1/2 c Unsalted butter, cut in -chunks 2 Egg yolks 3 tb Unsweetened cocoa powder 1/3 c Icing sugar Break chocolate into chunks and melt in top of double boiler over hot water (not boiling). Remvoe chocolate from heat and let cool slightly. Add butter, bit by bit, stirrig after each addition. Stir in egg yolks, one at a time. Cover with plastic wrap and refrigerate for several hours or until firm. Dip small spoon or melon baller into hot water and shape chocolate into blls the size of cherry tomatoes. If desired, dust hands with cocoa and shape chocolate into smoother balls. Sift cocoa and sugar together into large pie plate. Place as many balls in plate as will fit comfortably. Slide plate back and forth on counter until all balls are coated. Truffles can be stored in covered container for up to 1 week in refrigerator or up to 1 month in freezer. If refrigerated, let stand at room temperature for

30 minutes before serving. If frozen, let thaw in fridge. Makes about 2 dozen 1-inch balls. Origin: Canadian Living magazine, Dec/88 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Balls with Cherry Centers Categories: Candies Servings: 6 50 Whole candied cherries 3/4 c Cherry brandy (more may be -necessary) 1/2 lb Sweet milk chocolate, broken -into pieces 1/4 lb Unsweetened baking -chocolate, broken into -pieces 1 1/3 c Powdered sugar 7/8 c Butter, softened 3 tb Unsweetened cocoa Powdered sugar Unsweetened cocoa Soak the cherries in the brandy overnight or longer. Drain the cherries, reserve the brandy. Cream the butter and sugar in a mixer. In a double boiler, melt the chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed. Add 3 T. cocoa and mix by hand. Put mixture in the freezer and thoroughly chill. Prepare a surface to assemble the balls. Mix equal amounts of cocoa and powdered sugar, about 1/3 cup each. On a piece of waxed paper, heavily dust with the cocoa powdered sugar mixture. Remove the chocolate from the freezer when it is chilled and stiff. For each cherry, spoon out a heaping teaspoon of the chocolate and drop on dusted paper. Dip your fingers into the cocoa/sugar mixture and flatten chocolate to a small pancake. Place a cherry in the center and fold chocolate around it. Gently roll the ball between your palms to form and finish by rolling the ball in the cocoa/sugar mixture. Repeat for each cherry. If the chocolate mixture softens, return to the freezer to firm up. Place the completed balls in a container with a lid and store in the frig. These balls are dense and heavy with a rich chocolate flavor. For a lighter flavor, I suggest you omit the unsweetened baking chocolate and add 1/4 lb. more milk chocolate. Licking your fingers is not permitted during the assembly, but manditory after you are done. (grin) MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Covered Candied Cherries Categories: Candies Servings: 6 50 Whole candied cherries 3/4 c Cherry brandy 1/2 lb Sweet milk chocolate, broken -into pieces 1/4 lb Unsweetened baking -chocolate, broken into -pieces 1 1/3 c Powdered sugar 3 tb Unsweetened cocoa Powdered sugar Unsweetened cocoa Soak the cherries in the brandy overnight or longer. Drain cherries, reserve the brandy. Cream butter and sugar with a mixer. In a double boiler, melt the chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and chocolate mixture and stir in my hand until all is absorbed. Add 3 T. cocoa and mix by hand. Put mixture in a clean bowl and thoroughly chill in the freezer. Meanwhile, make a 50-50 mixture of powdered sugar and cocoa. Begin with 1/3 c. EACH and mix thoroughly. Heavily dust a sheet of waxed paper on a working surface. When the chocolate mixture is chilled and very stiff, remove from the freezer. Drop by teaspoonfuls on dusted working surface and dust your fingers in the sugar/cocoa mixture, press with fingers to make a small flat shape with the chocolate. Drop a cherry in the center and form a ball around the cherry. Working quickly, complete the shape by rolling the ball between your palms. Roll ball in sugar/cocoa mixture to coat. Continue working until the chocolate mixture is too soft to continue. Return to freezer to chill some more and continue until all the chocolate and cherries are gone. The chocolate covered cherries can be stored in the frig. For a lighter, sweeter chocolate taste, increase the sweet chocolate and decrease or eliminate the unsweetened chocolate. The more milk chocolate you use, the more diffucult it will be to work with as it melts rather rapidly. You can also substitute and equal portion of semi-sweet bits (toll house chocolates) for the chocolate. Other candied fruit and liquors can be used according to your taste. Enjoy! MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Marshmallow Fudge Categories: Candies, Chocolate, Christmas Servings: 6 1 1/4 4 2 1/2

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Can Evaporated milk Butter Sugar Chocolate pieces ( 6 Ozs ea) Jar marshmellow cream

Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Scotch Truffles Categories: Candies, Christmas Servings: 40 1 1/2 lb Good-quality unsweetened -chocolate 2 Egg yolks 1 c Confectioner's sugar 1/2 c Heavy or whipping cream 4 tb (1/2 stick) unsalted butter 1/4 c Scotch whiskey 30 Whole shelled hazelnuts 1 c Sifted unsweetened cocoa -powder, for dusting 1. Preheat the oven to 375F. 2. Place 10 oz. of the chocolate in a heavy saucepan, and melt over low heat. Remove the pan from the heat and set aside. 3. Combine the egg yolks and 1/2 cup of the confectioner's sugar in a large bowl, and cream until well blended. 4. Combine the cream, butter, and remaining 1/2 c. sugar in a medium-size saucepan and bring to a boil, stirring until the butter and sugar are thoroughly melted. 5. Slowly pour the hot sugar mixture over the egg yolk mixture, whisking constantly. Mix thoroughly and set aside to cool slightly. Then stir in the melted chocolate and the Scotch; beat for 1 minute. 6. Place the mixture in the refrigerator and chill until firm, 30 to 45 minutes. 7. Meanwhile, place the hazelnuts on a baking sheet and toast them in the oven for 15 minutes. Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins. Set them aside.

8. Roll a spoonful of the chilled chocolate around each hazelnut to form a truffle about 1 inch in diameter. Set them on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours. 9. Melt the remaining 14 oz. chocolate in a heavy saucepan over low heat. Remove the pan from the heat. 10. the and and

Sprinkle a shallow dish generously with cocoa. Dip each truffle in melted chocolate, covering it completely. Then lift it out with a fork roll it in the cocoa. Arrange the truffles on the baking sheet again, chill before serving.

Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Spiders Categories: Candies Servings: 6 12 oz Package semi-sweet chocolate -chips 1 c Peanuts 3 1/2 c Chow mein noodles Melt chips in double-boiler, remove from heat, stir in peanuts and noodles. Drop on waxed paper. Keep in the refrigerator...way in the back so the kids won't find them and you can sneak bites after they have gone to bed. hehe Probably you should hide them behind the broccoli!! Sheryl MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Fruit Balls Categories: Candies, Chocolate, Gift Servings: 25 125 1/3 1/3 2 60 180 60

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Dried apricots, chopped Raisins, chopped Sultanas, chopped Grated orange rind Dark chocolate, grated Dark chocolate, extra Butter

Combine apricots, raisins, sultanas, rind and grated dark chocolate in a small bowl. Roll teaspoons of mixture into balls, refrigerate overnight. Break extra chocolate into pieces, place in top of a double saucepan with butter over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Dip each fruit ball in chocolate until evenly coated. Place balls on foil-covered trays; allow to set in a cool place. Store balls in airtight container in refrigerator.

Makes about 25 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Popcorn Fudge Categories: Candies, 1941 Servings: 6 2 c Sugar 2 Squares unsweetened -chocolate 1/4 c Sweetened condensed milk 3/4 c Water 1 1/2 c Popped corn, chopped 1 tb Butter or butter substitute 1 ts Vanilla 1/8 ts Salt Melt chocolate in saucepan. Add sugar, milk, water, butter, and salt. Boil to soft ball stage (234 - 238 F). Remove from fire. Add flavoring and popped corn. Cool to room temperature. Stir until creamy. Pour into well-buttered, shallow pan. Cut in squares. Grace Viall Gray, Glen Ellyn, IL. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Toffee Categories: Candies Servings: 64 1 2/3 1 1/2 1 1/2

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Sugar Light corn syrup Half-and-half Unsweetened chocolate - melted 1 1/2 ts Vanilla 1 pn Salt COMBINE THE SUGAR, CORN SYRUP, and 1/2 cup of cream in a large saucepan set over moderate heat. Stir the mixture until the sugar dissolves completely. Insert a candy thermometer, reduce the heat to low, and cook the syrup, stirring frequently, until the thermometer registers 238F. Blend in another 1/2 cup of the cream, which will cause the temperature to drop, and continue to cook and stir until the thermometer reaches 236F or until a bit of the hot toffee dropped into a little cold water forms a soft, pliable ball. Mix in the remaining 1/2 cup cream and the melted chocolate. Cook the toffee, stirring constantly, lest it scorch. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water. (NOTE: Even though the temperature of the toffee may not exceed 230F, if it firms in cold water, remove the pan from the heat at once.) Quickly mix in the vanilla and salt, then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee completely, then cut it into 1-inch squares. Wrap each one in waxed paper or plastic wrap. JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Nut Caramels Categories: Candies, Chocolate Servings: 6 2 1/2 2 1/2 6 1 2

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White sugar Corn syrup Cream Butter or margarine Cocoa Walnuts Vanilla

Boil together sugar, corn syrup, cocoa, butter and 1 cup cream. Boil until it threads, then add slowly the other cup cream. Boil to firm ball stage when tested in cold water. Add vanilla and nuts, beat until creamy. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Filled Eggs Categories: Candies Servings: 8 8 8 1 1/2 1/2

-Robbie Shelton XXXJ77A oz Dark Couverture Chocolate lg Eggs c Heavy Cream Stick Butter c Hazelnut Chocolate Spread -(Nutella)

To prepare the eggs, allow them to warm to room temperatures, wash and shake each one well. With a sharp knife, remove a small piece of sh ell from one end and puncture the other end of each egg with a needle. Remove the yolks and whites by blowing through the small hole. Rinse the shells with water and allow to dry. Place them, large hole up, in an empty egg carton. Cut the chocolate into small pieces. Bring the heavy cream to the boiling point in a saucepan, add the chocolate and stir with a whisk until the chocolate is melted and well blended. Remove from the heat and add the butter and hazelnut chocolate spread. Whisk until blended. Using a small funnel, pour the filling, while still warm, into the egg shells and refrigerate. Serve the eggs in egg cups.

This recipe is from Salt and Pepper Publications "Chocolate The French Way.." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Truffles Categories: Candies, Chocolate, Gift, Christmas Servings: 24 1/3 150 30 1 1/4

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Thickened cream Dark chocolate Butter Brandy Cocoa, sifted

Place cream in a small saucepan, bring to the boil. Reduce heat, stir in chocolate until melted, stir in butter and brandy; refrigerate overnight. Roll teaspoons of mixture into balls, dust with cocoa. Refrigerate in airtight container until required. Makes about 24. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Candy Squares Categories: Candies, Chocolate Servings: 24 1/2 2 1 6 1 1/2 2/3 1

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Margarine (melted) Vanilla wafer crumbs Chopped walnuts Pkg. chocolate chips Flaked coconut Evaporated milk Brown sugar (firmly packed)

Contributed to the echo by: Laurie Gill Pour melted butter in bottom of 13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter. Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine evaporated milk with brown sugar. Stir until smooth. Pour evenly over layers. Bake at 350 degrees for 25 minutes. Cool for 1 hour. Cut into 1-1/2 ea squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Balls with Cherry Cordial Centers Categories: Candies, Martin Servings: 6 50 Whole candied cherries 3/4 c Cherry brandy (more may be -necessary) 1/2 lb Sweet milk chocolate, broken

-into pieces 1/4 lb Unsweetened baking -chocolate, broken into -pieces 1 1/3 c Powdered sugar 7/8 c Butter, softened 3 tb Unsweetened cocoa 1/3 c Powdered sugar 1/3 c Unsweetened cocoa Soak the cherries in the brandy overnight or longer. Drain the cherries, reserve the brandy. Cream the butter and sugar in a mixer. In a double boiler, melt the chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed. Add 3 T. cocoa and mix by hand. Put mixture in the freezer and thoroughly chill. Prepare a surface to assemble the balls. Mix equal amounts of cocoa and powdered sugar, about 1/3 cup each. On a piece of waxed paper, heavily dust with the cocoa powdered sugar mixture. Remove the chocolate from the freezer when it is chilled and stiff. For each cherry, spoon out a heaping teaspoon of the chocolate and drop on dusted paper. Dip your fingers into the cocoa/sugar mixture and flatten chocolate to a small pancake. Place a cherry in the center and fold chocolate around it. Gently roll the ball between your palms to form and finish by rolling the ball in the cocoa/sugar mixture. Repeat for each cherry. If the chocolate mixture softens, return to the freezer to firm up. Place the completed balls in a container with a lid and store in the frig. These balls are dense and heavy with a rich chocolate flavor. For a lighter flavor, I suggest you omit the unsweetened baking chocolate and add 1/4 lb. more milk chocolate. Licking your fingers is not permitted during the assembly, but manditory after you are done. (grin) There's yet another variation to chocolate covered cherries. It's for the brave & daring at heart. You have to start in the summertime, when cherries are ripe. You take a pound of them, a pound of rock candy, and a fifth of good brandy or bourbon. Mix together, & let set in the back of the 'fridge for 3-4 months. When you finally get around to making the chocolate covered cherries, you use the preserved cherries for the centers, & the liquor as the base for the cordial. Courtesy of: Al Martin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Toffee Candy Categories: Chocolate, Candies Servings: 1

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Coarsely chopped pecans Butter Brown sugar, packed Semisweet chocolate pieces

Sprinkle pecans in bottom of buttered 8 inch square baking pan. Combine butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until mixture reaches hard crack stage (295F) on candy thermometer. Immediately pour hot mixture over pecans,spreading evenly. Sprinkle with chocolate pieces. Let stand 5 minutes. Spread melted chocolate evenly over all. When chocolate is set, break up into pieces. Makes about 3/4 of a pound. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Butterscotch Fudge Categories: Candies, Chocolate, Christmas Servings: 1 1 15 1/2 6 6 1/4 1 1

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Sugar Sweetened condensed milk Water Semisweet chocolate pieces Butterscotch flavored pieces Butter or regular margarine Vanilla Chopped walnuts

An original recipe from a Georgia homemaker. She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration. Combine sugar, sweetened condensed milk, water, chocolate and butterscotch pieces in 3 quart heavy saucepan. Cook over medium heat,stirring constantly, to soft ball stage (234F) Remove from heat. combine butter and vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts. Spread into greased 9 inch square baking pan. Cool and cut in 1-1/2 inch squares. Makes 36 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Truffles Categories: Candies, Christmas Servings: 16 6 4 1/2 2 4

Karen Mintzias oz Semisweet chocolate * tb Unsalted butter ** ts Vanilla extract Egg yolks, lightly beaten tb Unsweetened cocoa powder

*Note: Semisweet chocolate should be coarsely chopped. ** Unsalted butter should be cut into small pieces. In a double boiler, melt the chocolate and butter over simmering water. Remove from the heat and stir in the vanilla. In a small bowl, gradually whisk the warm chocolate mixture into the egg yolks. Cover and refrigerate until firm, about 1 hour. Shape level tablespoons of the chocolate mixture into balls and then roll them in the cocoa. Refrigerate the truffles. Recipe by Diana Sturgis "Great Desserts" ISBN: 0-916103-04-8 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Peanut Butter Ribbon Fudge Categories: Candies, Chocolate Servings: 6 1 c Peanut butter 4 oz Plus 2 tb butter, Cut into tablespoons 3 1/2 oz Marshmallow creme 2 ts Vanilla extract 2 c Granulated sugar 5 oz Evaporated milk 2 tb Powdered sugar 12 oz Semisweet chocolate chips Wait until you taste this--it's fabulous, easy, and makes a wonderful gift. 1. In a small glass bowl, combine peanut butter and 2 tablespoons butter. Heat in a microwave oven on High 30 to 60 seconds, stirring once, until butter is melted and peanut butter is soft. Stir in powdered sugar until well blended; set aside. 2. In a large bowl, combine chocolate chips, remaining 1 stick butter, marshmallow creme, and vanilla; set aside. 3. In a large saucepan, combine granulated sugar and evaporated milk. Heat over low heat, stirring constantly, until mixture comes to a boil. Boil 6 minutes, stirring constantly. Pour over chocolate mixture in bowl and stir briskly until chocolate and butter melt and mixture is well blended. 4. Turn half of chocolate mixture into a well-buttered 8-inch square pan. Carefully spoon reserved peanut butter mixture over chocolate layer, spreading evenly. Carefully place remaining chocolate mixture over peanut butter mixture and spread evenly. Refrigerate until set. Cut into 25 squares. Source: 365 Great Chocolate Desserts By Natalie Haughton MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Caramels

Categories: Candies, 1941 Servings: 6 2 1 1/2 2 1 3

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Sugar Brown sugar Butter or butter substitute Chopped nuts Corn sirup Squares unsweetened -chocolate 1 c Cream 1/8 ts Salt 1 tb Vanilla Cut chocolate in small pieces. Add sugar, butter, salt, sirup, and cream. Cover and boil 5 minutes. Uncover. Boil slowly, stirring constantly, to firm ball stage (248 F). Remove from fire. Add flavoring and stir until well blended. Pour quickly over nuts which have been placed in well-buttered pan. When cool cut in squares. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Nougatines Categories: Candies, 1941 Servings: 6 1 1/3 1/3 1/4 1/4 2 1 1/4 1/2

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Sugar White corn sirup Strained honey Water Salt Egg whites c Chopped nuts ts Vanilla lb Dipping chocolate

Combine sugar, sirup, honey, and water. Stir occasionally. Boil to hard ball stage (265 - 270 F). Add salt to eggs. Beat until stiff. Gradually pour on half of the sirup, beating constantly with the egg beater or a spoon. Boil remaining sirup to hard crack stage (285 - 290 F). Pour gradually onto egg mixture, beating constantly. Place over fire on asbestos mat. Beat until thick. Add flavoring and nuts. Pour into well-buttered, shallow pans. When cool cut in squares. Coat these with melted chocolate. Winifred McGovern, Waterville, MN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Dipped Candies Categories: Candies, 1941 Servings: 6 Text Only Cut 1 pound dipping chocolate into small pieces. Place in upper part double boiler. Place in lower part, which is 1/4 full of lukewarm water (120 F). Stir constantly until melted. Beat thoroughly. Place candy on a

fork or confectioner's dipper. Dip one piece at a time into melted chocolate. When the surface is entirely coated, drain. Place on waxed paper. Make a swirl over the top. Set in cool place to harden. Caution: Keep water in double boiler at even temperature. Work in a cool room, free from steam, if desirable results are to be obtained. Fruits, nuts, mints, and other candies may be dipped in chocolate. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Fudge Categories: Candies, 1941 Servings: 6 2 c Sugar 2 Squares unsweetened -chocolate OR 6 Tbsp cocoa 2 tb Butter or butter substitute 2/3 c Milk Few grains salt 1 ts Vanilla Combine sugar, milk, butter, salt, and grated chocolate, or cocoa. Cover until boiling point is reached. Boil to soft ball stage (234 - 238 F). Add flavoring and cool, without stirring, to room temperature. Beat until mixture is creamy, thick, and will hold its shape when dropped from a teaspoon. Drop by teaspoonfuls onto waxed paper, or pour into well-buttered, shallow pan. Cut in squares. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Nut Chews Categories: Candies Servings: 1 1 1/2 1/4 1/2 1/3 1/3 1 1 1/2 1/2

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Sugar Cocoa Pet evaporated milk Butter Peanut butter Vanilla Quick rolled oats Salted peanuts

Mix in a heavy 2 quart saucepan, sugar, cocoa, milk and butter. Stir over medium heat until mixture bubbles all over top. Boil and stir 2 minutes more. Remove from heat. Stir in until melted the peanut butter; add the vanilla, uncooked quick rolled oats and nuts. With 2 teaspoons, drop on waxed paper. Let stand until set. Makes 36 chews. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Peanut Butter Cups Ala Weight Watchers Categories: Cyberealm, Candies

Servings: 4 2 tb Chunky peanut butter 1 oz Semisweet chocolate chips 1. In a small heatproof bowl, combine peanut butter and chocolate; place bowl in medium heatproof bowl and fill the medium bowl with boiling water. Let stand, stirring frequently until chocolate is melted and well-combined. 2. Set 8 fluted paper candy liners on a serving platter; using a teaspoon, spoon 1/8 of the chocolate mixture into each liner. Cover platter with plastic wrap and refrigerate until candies are firm. Source: Weight Watchers Quick and Easy Menu Cookbook Makes 4 servings, 2 candies each Each serving provides: 1/2 protein, 60 optional calories Per serving: 84 calories MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate-Dipped Strawmberries Categories: Candies Servings: 6 1 pt Strawberries with stems on -(preferably a Long-stemmed variety), -washed and Patted dry 4 oz Semisweet chocolate 1 tb Cooking oil Spread strawberries on a working surface with wax-paper-covered tray nearby. You will also need one or two bamboo skewers or other picks. In the top of a double boiler over hot water, melt the chocolate with the cooking oil, stirring to mix thoroughly. (The cooking oil will add a beautiful shine to the completed sweet.) Place melted chocolate near working surface, but keep chocolate warm. One at a time, insert the skewer in the stem end of a strawberry and dip into the chocolate. Lift out and shake any excess chocolate back into the pot. Place the strawberry on the wax paper and continue with the remaining berries. The strawberries should set for about 10 minutes before being served. Chocolate-dipped strawberries can be refrigerated for up to 24 hours, during which time the chocolate will harden. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolatey Peanut Brittle Categories: Candies, Entertain, Chocolate, Christmas Servings: 6

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Cocoa Baking Soda Butter Sugar Light Corn Syrup Whipping (Heavy) Cream Salted Peanuts

Yield: About 1 Pound Of Candy Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before. Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda then add the butter. Set aside. In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream. Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water separates into threads which are hard and brittle. (Make sure that the bulb of the candy thermometer is not resting on the bottom of the pan when using one.) Remove from the heat and stir in the cocoa mixture. Immediately pour onto the prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness. Place the cookie sheet on a wire rack to cool completely. When the candy is cold, snap into pieces and store in a tightly covered container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Christmas Delight Candy Categories: Candies, Osg Servings: 1 1/2 1 1/2 1/2 1/2 1 1

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Marshmallows Figs; small package Dates; stoned Almonds; blanched Pecans; or walnuts Cocoanut; shredded Maraschino cherries; small -bottle

Melt marshmallows over hot water until very soft. Grind figs, dates, nuts and cocoanut. Chop and drain cherries. Mix and pat out to 1/2 inch thickness. Cut in squares, roll in granulated sugar. Source: Lillian Dake, Hinckley Grange, Medina County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Candy Categories: Candies, 1941 Servings: 6 1 c Brown sugar

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Butter or butter substitute Corn sirup Cinnamon Water

Combine ingredients. Boil to soft crack stage (275 - 280 F). Pour into well-buttered, shallow pan. When cool, cut in squares. Jennie M. Cable, Columbia, MO. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Flavored Candied Apples Categories: Candies Servings: 12 12 Red apples 1 c White corn syrup 1 c Sugar 4 To 6 drops cinnamon oil Red food coloring, enough to -make a nice red Stick skewers into clean red apples. Combine in heavy saucepan, sugar, syrup and cinnamon oil and cook over low heat. Stir until dissolved. Turn to medium heat and do not stir. Cook to 248 degrees on a candy thermometer. Stir in coloring. Place pan over boiling water while twirling one apple at at time in mixture. Twirl once and then set it up and twirl apple again. Place on buttered pan or foil and store in refrigerator. Courtesy of: Joann Pierce MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Pecans Categories: Candies Servings: 4 3 1/2 3 1 1/2 1

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Pecans Cinnamon Salt Water Sugar

Combine the sugar and water. Cook to a soft ball, then add the cinnamon and salt, mix well; - then add your pecans. Stir until it hardens. Pour out, let cool, then lets eat!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cocoanut Caramels Categories: Candies, Osg Servings: 1 3 c Brown sugar

1 c Milk 1 ts Butter 1 c Cocoanut Melt 1 c. brown sugar. Add milk, remaining brown sugar and butter. Boil to soft ball. Add cocoanut. Beat and drop from teaspoon on wax paper. Cool. Source: Ruth Leimbach, Huron Grange, Erie County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Almond Balls Categories: Candies, Chocolate, Microwave Servings: 26 4 c (8 1/2-oz) shredded coconut -(fresh package!) 1/4 c Light corn syrup 1 pk (11 1/2-oz) milk chocolate -pieces 1/4 c Vegetable shortening 26 Whole natural almonds (1-oz) Tastes just like Almond Joy. Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup. Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up. Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice. Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26. From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Coconut Bon Bons Categories: Candies, Chocolate Servings: 1 15 1/2 2 12 24 4

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Sweetened condensed milk Butter, or margarine Confectioners' sugar Coconut, grated dried Semi-sweet chocolate Shortening

Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours. Melt chocolate with shortening. Roll coconut mixture into balls and with fork dip into chocolate. Drop on wax paper to cool and dry. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Candy Categories: Candies Servings: 6 3 c Granulated sugar 1 c Milk 3 c Grated coconut Boil the sugar and milk over a medium heat until it forms a thin syrup. (232 to 240 degrees on your candy thermometer) Add grated coconut, stirring frequently to prevent burning. When mixture thickens, drop by the spoonful onto a piece of waxed paper and allow to cool. This will make 24 nice pieces. A drop of your favorite seasonal food coloring can be added for variety. From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn Posted by: Bill McGimpsey MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Date Slices Categories: Candies Servings: 7 2 1 3/4 6 3/4 2 1 1/2 1/8 1 1/2

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Sugar Light corn syrup Evaporated milk Pitted dates Butter Chopped nuts Vanilla extract Salt Flaked coconut, toasted

DIRECTIONS: Mix first 3 ingredients in saucepan. Cook, stirring, until a small amount of mixture forms a soft ball when dropped in cold water

(232-F). Add dates; cook, stirring, until mixture returns to 232-F. Remove from heat, and cool to lukewarm (110-F). Add remaining ingredients, except coconut, and beat until thick. Shape in 2 or 3 rolls 1 1/2" in diameter. Roll in coconut. When firm, cut in 1/2" slices. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Patties Categories: Candies, 1941 Servings: 6 3 1/4 1/2 2 1 1/2 1/2 1 3

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Sugar Sweetened condensed milk Water Coconut Vanilla Chopped nuts Butter or butter substitute Cocoa

Combine sugar and cocoa. Add milk and water. Boil to soft ball stage (234 ~ 238 F). Cool to room temperature. Add coconut and nuts. Add butter and flavoring. Beat until mixture begins to thicken. Drop on waxed paper in small pats. Mildred G. Allison, Watkins Glen, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Potato Drops Categories: Candies Servings: 1 2 6 2 1/8 1 1/2 1 1

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Instant mashed potato Water Milk Salt Butter Almond extract Confectioners' sugar, sifted Flaked coconut

DIRECTIONS: Using first 4 ingredients, prepare potato as directed on the package. Add the butter and almond extract. Gradually beat in confectioners' sugar. (Mixture will be thin at first, but thicken later.) Beat until mixture will hold its shape. Add a little more sugar, if necessary. Stir in coconut, and drop by spoonfuls on waxed paper. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Roll Categories: Candies, 1941 Servings: 6 2 1/2 1/2 2 1/2 2 1/2 1 2

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Sugar Thin cream Chopped nuts Butter or butter substitute Chopped raisins Toasted coconut Salt Vanilla Corn-starch

Boil sugar, corn-starch, cream, butter, and salt to soft ball stage (234 238 F). Cool to room temperature. Beat until creamy. Add raisins, nuts, coconut, and flavoring. Continue beating until mixture can be handled. Turn onto board dusted with powdered sugar. Knead until smooth and creamy. Shape into a roll. Sprinkle with additional toasted coconut. Slice with a sharp knife. Mrs. Bert Welsh, Mason, WI. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut-Peanut Brittle Categories: Candies, Christmas Servings: 1 1/2 1 2 2 1 1 1/2

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Water Corn syrup Sugar Spanish peanuts (raw) Salt Soda Coconut

Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-quart saucepan. Put in the candy thermometer and cook over high heat. Stir frequently until temoerature reaches 290 degrees. Remove from heat and add the soda. Stir thoroughly, then gradually stir in coconut. Stretch with well buttered forks on a well buttered surface such as cookie sheets. To stretch, spoon out into piles and gently pull apart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coffee Bourbon Balls Categories: Candies Servings: 1 1/4 1/4 1 2 1 3

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Maxell House instant coffee Bourbon Water Fine vanilla wafer crumbs Chopped walnuts Light corn syrup

1 c Confectioners sugar ds Salt Dissolve coffee in bourbon and water in a bowl. Add remaining ingredients and mix thorougly. Roll into balls, using a rounded teaspoon of mixture for each. Store in tightly covered container for several days, then roll in additional confectioners sugar. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cooked Fondant Categories: Candies Servings: 20 5 1 1 4 1/2

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Sugar Coffee Rich or Half & Half Cream (no sub!) Margarine or butter Cream of Tartar

Combine butter, sugar, Coffee Rich, cream & Cream Of Tartar in a heavy saucepan. Stir until sugar is well moistened. Place on high heat. Bring to boil then cover mixture for 2-3 minutes (to prevent sugar crystals from forming). Uncover & place thermometer in boiling mixture. COOK WITHOUT STIRRING. Wipe any crystals from sides of pan. Cook to exactly 236 degrees. Immedietely pour out onto a marble slab. When heat is no longer coming from the mass of candy...test it with your finger tips or wrist...when the dents made with your fingers remain for a little time instead of filling in immedietely & candy is luke warm, candy is ready to work. Work fondant with candy paddle until it sets up. Allow it to rest 15 minutes, covered. Then knead it until perfectly smooth. Like magic, the "crumbs will turn to wonderful creamy candy! Form into a ball, place on Saran wrap & into a bowl that can be tightly sealed. This fondant is best if kept a day or so before using, but may be used I Hints: For stiffer fondant, cook 1-2 degrees more. Freezing makes it sticky. Dolores McCann, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cornflake Balls Categories: Kids, Candies Servings: 6 1 1/2 3 1/2 1

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Peanut butter Honey Cornflakes Bowl and a wooden spoon Paper plates and a marker Sesame seeds or wheat germ -or finely ground nuts

This snack is a real treat for children. They can eat it warm or cold.

Help the children measure the peanut butter and honey into a small pot. Stir constantly over medium heat until blended. Remove from heat. Microwave directions: The children can measure the peanut butter and honey into a large microwave bowl. Microwave on high for 1 minute. Remove from micro. Let the children stir til smooth. Help the children measure and add 3 1/2 cups cornflakes. They can take turns stirring the mixture with a spoon. If everyone is hungry and can't wait, given them a paper plate and spoon and let them eat while its warm. To shape into balls, chill the dough for 30 minutes in the refrigerator. After the dough is stiff, put a portion on each child's plate. They can pinch off small pieces, roll them into balls, and them roll the balls in sesame seeds, wheat germ, or finely ground nuts. Store these snacks in the refrigerator on the children's plates. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crackerjack Categories: Candies, Osg Servings: 1 2 1/2 2 3 3/4

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Sugar Water Butter Corn syrup; white Baking soda

Put sugar, water, butter and syrup in skillet, boil until it turns brown, stirring constantly. Not too brown or it will taste scorched. Remove from fire, stire in soda. This makes it browner. Stire and pour over about 5 qts of popcorn. Add nuts if desired. Source: Mrs. Frank Harris, Purity Grange, Licking County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cream-Cheese Fudge Categories: Candies, Christmas Servings: 1 3 1 2 2

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Cream cheese, softened Heavy cream Confectioners' sugar Unsweetened chocolate, -melted 1/2 ts Vanilla extract 1 ds Salt 1 c Chopped nuts Servings: 1 pound

DIRECTIONS: Beat cream cheese and cream until smooth. Gradually beat in sugar. Add melted chocolate and blend. Stir in vanilla, salt, and chopped nuts. Press into buttered 8x4x2" pan and chill. Cut in squares. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Mocha Fudge Categories: Candies, Christmas Servings: 1 1/2 3 1/2 1/4 1/2 2 1/2

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Cocoa Icing sugar Whipping cream Butter Coffee, very strong Pecans, coarsely chopped

Stir together cocoa and icing sugar in large bowl till well blended. There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares. My own recipe, honorable mention 1989 Sherway Gardens Chocolympics MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Creamy Peanut Butter Fudge Categories: Candies, Christmas Servings: 1 3 1 1/8 1 1/2 1 2

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Sugar Evaporated milk Salt Peanut butter Marshmallow fluff Butter Vanilla

Combine sugar, milk and salt in saucepan. Cook over medium heat until mixture reaches soft ball stage. Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla. Stir until ingredients are thoroughly combined. Pour into large cake pan to cool. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Croquembouche Categories: Candies Servings: 8

1 c Dark corn syrup 5 Dozen small cream puffs, -custard filled(from the -bakery or home made) 1/4 c Icing sugar The Croquembouche pyramid must be assembled quickly, or the syrup used to assemble it will harden and have to be reheated. Therefore, be sure to read the recipe through thoroughly before starting to work. And have all ingredients near the stove, so you dip the puffs and set them in place quickly. Cut a 9-inch circle from cardboard, and cover with foil. Set the circle on a board near the stove. Have the filled cream puffs close at hand. Cook corn syrup in the top of a double boiler over high heat until candy thermometer reaches hard-ball stage(240F), or until a small drop of the syrup forms a soft ball in coldwater. Set pan over boiling water. To build the pyramid, lightly dip the bottom oof a cream puff in syrup and set on the edge of the circle, syrup-side down. Repeat with 9 more puffs, forminga ring. For the secong row,arrange a slightly smaller ring of puffs overthe spaces between the puffs in the first row, inclinin g the second row slightly inward. Fill in the center with more puffs for support. Continue building the pyramid in decreasing rings, filling in cent er for support as needed, until you have completed 8 rows. Top with one puff,. Sprinkles the Croquembouche lightly with 1/4 cup siftedicingsugar. To serve, lift one ortwo puffes at a time off the pyramid, starting from the top. Serves 8 - 10. Note: If syrup starts to thicken before puramidis completed,add a teaspoon of water and stir over low heat. Do not let syrup burn. Cream Puffs 1/2 cup butter or margarine 1 cup boiling water 1 cup unsifted all-purpose flour 1/4 teaspoon salt 4 whole eggs MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Crunchies Categories: Candies Servings: 6 1/2 1/4 1/4 4 1

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Butter or margarine (4Tbs) honey Sugar Oatmeal, uncooked Raisins (optional)

Melt shortening. Add honey and sugar. Add oatmeal (and raisins) quickly before sugar dissolves completely. Blend well and press into a buttered 9x13" pan. Bake at 400 F for 8 - 10 min. Cut into squares while still slightly warm but don't remove from pan until they are firm. Variation: Dribble 3/4 c or less of melted chocolate chips over crunchies

while they are still warm. From: "The Taming of the C.A.N.D.Y. Monster" by Vicki Lansky. Courtesy of Theresa Merkling MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cuban Lunch Categories: Candies Servings: 75 12 oz Pkg pure chocolate wafers 12 oz Pkg peanut butter chips 7 oz Pkg crushed regular potato -chips 1 c Chopped peanuts This sweet treat is excellent for Christmas or large buffets - anytime you want to serve a special dessert nibble. Melt chocolate wafers and peanut butter chips. Mix in peanuts and potato chips. Spoon or pour into small paper baking cups. Store in the refrigerator. Makes 75. Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Dark Chocolate Walnut Bark Categories: Chocolate, Candies, Microwave Servings: 1 1 1/2 c Walnut pieces 2 Bars (8-oz. each) dark -chocolate candy, chopped 2 oz White chocolate -confectionary, chopped -(from a 3-oz. Bar) Line large cookie sheet with waxed paper. Spread walnuts out in a single layer, close together, on the waxed paper; set aside. Place dark chocolate in a 1 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 minutes; stir. Microwave on medium 30 seconds to 1 minute longer, or until chocolate can be stirred smooth and is glossy, stirring twice. Immediately pour over walnuts, spreading out to a thin, even layer. Let stand until firm. Place white chocolate in a 1-quart microwave-safe bowl. Microwave on medium 1 1/2 to 2 1/2 minutes or until white chocolate can be stirred smooth, stirring twice. With the tip of a metal spoon or a pastry bag fitted with a small writing tip, drizzle white chocolate over dark in a zig-zag pattern. Let stand to set or refrigerate; break into pieces. Store in airtight container with waxed paper between layers in cool, dry place. Makes 1 1/4

pounds. From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Date Candy Categories: Candies, 1941 Servings: 6 3 1 1 1/2 1/2 1 1 1 1/4

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Sugar Butter or butter substitute Pitted and chopped dates Sweetened condensed milk Water Chopped candied cherries Vanilla Chopped marshmallows Salt

Boil sugar, milk, water, butter, and salt to soft ball stage (234 - 238 F). Add cherries and dates. Boil to firm ball stage (245 - 248 F). Add marshmallows. Do not stir. Cool to room temperature. Add flavoring. Beat until thick and creamy. Add nuts. Pour into well-buttered, shallow pan. Cut in squares. Mrs. R.I. Craven, Liberty, TX. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Date-Nut Logs Categories: Candies Servings: 1 1 1/4 1/2 3 1/4 2 1 1

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Butter, softened Corn syrup Vanilla extract Nonfat dry milk Salt Sifted confectioners' sugar Finely cut dates Chopped nuts

Servings: 1 1/4 pounds DIRECTIONS: Blend butter, corn syrup and vanilla. Add nonfat dry milk, salt, sugar and dates. Mix well, and shape in small rolls. Dip each roll in nuts. (If nuts don't stick, moisten rolls with corn syrup.) Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Delicious Fudge

Categories: Penn-dutch, Candies, Christmas Servings: 1 1 1 2/3 2 2 2 1 1

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Brown Sugar Sugar Milk, Condensed Unsweetened Chocolate Butter Corn Syrup Vanilla Nuts, Chopped

Cut the chocolate in small pieces and cook with the brown and granulated sugar, the condensed milk and the corn syrup. Stir until the sugar is dissolved. Then cook, stirring occasionally, until the fudge forms a soft ball when dropped in cold water. Remove from the fire, add the butter and let stand until it is cool. Then beat until it begins to lose its glossy appearance. Add the vanilla and the nuts, pour on a greased pan and allow to cool. Cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Divinity and Variations Categories: Candies Servings: 1 MMMMM--------------------------BASIC DIVINITY------------------------------1/2 c Light corn syrup 2 1/2 c Sugar 1/4 ts Salt 1/2 c Water 2 Egg whites 1 ts Vanilla extract 1 c Coarsely chopped nuts MMMMM-------------------------HOLIDAY DIVINITY-----------------------------1/4 c Chopped candied cherries 1/4 c Chopped candied pineapple MMMMM------------------------CHOCOLATE DIVINITY----------------------------6 oz Semisweet chocolate chips 1 c Nut halves (instead of -chopped nuts) MMMMM-------------------------GINGER DIVINITY-----------------------------6 tb Water \ Instead of the 2 tb Preserved-ginger syrup / 1/2 -cup water 1/2 c Finely diced ginger Servings: 1 1/2 pounds DIRECTIONS: In saucepan mix corn syrup, sugar, salt and water. Cook, stirring, until sugar is dissolved. Continue cooking, without stirring, until a small amount of mixture forms a firm ball when dropped in cold water (248-F). Beat egg whites until stiff, but not dry. Pour about half the syrup slowly over whites, beating constantly. Cook remainder until a

small amount forms hard threads in cold water (272-F). Add slowly to first mixture, and beat until mixture holds its shape. Add vanilla and nuts; drop by dessert-spoonfuls onto waxed paper, or spread in buttered 9x9x2" pan, and when firm, cut in squares. HOLIDAY DIVINITY: Follow above instructions, adding candied cherries and pineapple with the nuts. CHOCOLATE DIVINITY: Follow above instructions, adding chocolate and nuts with vanilla after beating; then beat until well blended. GINGER DIVINITY: Follow above instructions, using the water and ginger syrup for the liquid. Add diced ginger with the nuts. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Divinity Candy Categories: Candies, Osg Servings: 1 3 3/4 2 1/2 1 1/2 1/2

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Sugar Water Egg whites Corn syrup; light Vanilla Salt Nut meats

Cook sugar, syrup and water to boiling point. Caver and let boil 3 minutes without stirring. Remove cover, cook unitl hard ball stage or 255 F. Add salt and vanilla to egg whites, beat until still. Pour syrup from a height of 1 foot, slowly into whites. When thick, drop by teaspoonful on waxed paper, after adding nuts. Source: Mrs. Wilma J. Short, West Newton Grange, Allen County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Divinity Fudge Categories: Candies, Christmas Servings: 6 1 1/2 1 1/2 3/4 1 1 1

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White sugar Brown sugar Corn syrup Water Of salt Egg white ts Of vanilla and almond -flavouring

Cook together until dissolved then uncover and cook to hard ball stage

(265F.). Add salt and let stand while you beat 1 egg white. Add vanilla and almond flavouring if desired. Beat until candy stands in peaks. Drop by teaspoon on waxed paper. From the book "Treasured Mennonite Recipes" by the Mennoinite Community Relief Sales Volume 1 AR/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Divinity Fudge Categories: Candies, Osg Servings: 1 2 1/2 1/2 1/2 1/4 1 1/2 1/4 1/4

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Sugar Water; hot Corn syrup; white Salt Vanilla Nut meats Candied cherries Candied pineapple

Put sugar, hot water, corn syrup into saucepan, heat slowly to boiling, stirring until sugar is dissolved. Wipe down sugar crystals from side of pan before syrup starts to boil. When syrup begins to boil, beat egg whites with salt until foamy. Pour 2 T. of syrup on egg whites and continue beating. Cook syrup to soft ball stage, 234 F. Pout half syrup onto beaten egg whites very slowly and continue beating. Note: Doesn't say what to do with the other half of the syrup. Source: Plymouth Grange, Ashtabula County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Divinity Categories: Candies, Entertain, Christmas Servings: 1 3 1/2 1/2 2 1

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Sugar Light Corn Syrup Water Egg Whites At Room Temp. Vanilla Extract

Avoid making Divinity on a humid day; candy will not harden. In a 2 quart saucepan over medium high heat, heat sugar, syrup and water to boiling, stirring until sugar is dissolved. Set candy thermometer in place and continue cooking, without stirring until the temperature reaches 248øF. Meanwhile, in a medium bowl with mixer at high speed, beat egg whites until stiff peaks form. Beating at medium speed, slowly pour half of the syrup into whites. Continue beating while heating other half of syrup to 272øF. While turning bowl and continuing beating, slowly pour remaining hot syrup into mixture (mixture will be stiff). (Don't scrape saucepan; mixture on

side may be sugary.) Add vanilla; beat until mixture holds stiff, glossy peaks. Working quickly, drop by heaping teaspoonfuls onto waxed paper. Completely cool before storing. From: Good Housekeeping Illustrated Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Double Chocolate Fudge Categories: Candies, Microwave, Christmas Servings: 6 1 cn (14 oz.) sweetened condensed -milk 2 c (12 oz.) semisweet chocolate -chips 1 oz Unsweetened chocolate 1 ts Vanilla 1 1/2 c Chopped nuts 1. Butter baking pan, 8 x 8 x 2 inches. Stir milk and chocolate chips in 2-quart casserole; add chocolate. Microwave uncovered on high (100%) 1 minute; stir. Microwave until chocolate is melted and mixture can be stirred smooth, about 2 minutes longer. 2. Stir in vanilla and nuts. Spread mixture evenly in pan. Refrigerate until firm. Cut into 1-inch squares. From: Betty Crocker's Microwave Cookbook Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easter Eggs Categories: Candies Servings: 6 1/4 lb Butter 8 oz Cream cheese Add: 1/2 ts Salt 1 1/2 ts Vanilla 1 1/2 c Peanut butter or coconut 4 c Confectioner's sugar Soften and mix together butter and cream cheese. Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easter Eggs Candies Categories: Candies Servings: 5

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-Jo Ferry cmsj69b Confectioners sugar Water Light corn syrup Butter; softened Vanilla Salt Almond extract Cream of tartar Flaked coconut

MMMMM------------------------CHOCOLATE COATING----------------------------8 Squares semi-sweet chocolate Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. This mixture will be crumbly. Add the coconut. Shape into eggs (whatever size you want). Melt the chocolate in a double boiler over low heat. Cool alittle and then frost the eggs. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easter Mints Kids Can Make Categories: Candies, Kids Servings: 1 1/3 1/3 1/2 1 3 1/2

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Soft butter Light corn syrup Salt Flavoring ( 1 lb ) sifted -confectioner's sugar Large bowl Wooden spoon Paper plates Pencils

This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid flavorings in the supermarket, such as strawberry and lemon. If you want, you can instead divide it into three portions and add a few drops of food coloring to tint it yellow, red, and green. The knead a small amount of flavoring into each one. This recipe makes about 1 1/2 lbs of candy. Help the children measure all the ingredients into the large bowl. They can take turns stirring it with the wooden spoon until it becomes too stiff. Then they can knead it with their hands. They should continue kneading until the dough is smooth. Give each child a paper plate and a pencil. Tell them to turn their plates OVER and write their names on the Bottom to prevent pencil lead from getting on their mints. Help them hold their pencils correctly. Make sure they use upper and lower case letters. Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them into balls, and press them lightly with a fork to make a fancy butter mint. Children who cannot roll the candy into balls can make snakes, cut the snakes into pieces, and press the pieces with a fork. They might eat the pieces with the fork, but that's ok too.

Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm. Easter Mints taste even better the second day, if you can keep everyone from eating them all on the first day. Cover with plastic wrap and keep them in the refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easy Creamy Fudge Categories: Candies, Christmas Servings: 32 2 c Miniature marshmallows -(optional) 14 oz Can condensed milk 1 ds Salt 12 oz Semi-sweet chocolate chips 6 oz Milk chocolate chips or -semi-sweet chocolate chips 1/2 c To 1 c nuts 1 1/2 ts Vanilla In 2 qt. glass measure, combine marshmallows, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until marshmallows melt and mixture is smooth. Add chips and stir until melted. (If you don't use marshmallows, melt chocolate chips in the condensed milk. Add salt.) Stir in nuts and vanilla. Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm. Turn on to cutting board, peel off paper and cut into squares. Serves 32 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easy Milk Fudge Categories: Candies, Christmas Servings: 10 2 2/3 1 1/2 1/4 2 1 1/2 1 1/2

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Butter or margarine Evaporated milk, undiluted Sugar Salt Miniature marshmallows Semi-sweet chocolate morsels Vanilla extract Chopped pecans or walnuts

Butter 8-inch square pan. In medium saucepan, combine butter, evaporated milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly; remove from heat. Stir in marshmallows, morsels, vanilla and nuts. Stir vigorously for 1 minute or until marshmallows melt completely. Pour into pan. Cool and cut into squares. Hint: For thicker fudge, use a 7X5-inch loaf pan. MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Easy Toffee Bars Categories: Candies, Chocolate Servings: 1 35

Soda crackers with unsalted -tops 1 c Butter or regular margarine 1 c Brown sugar, packed 6 oz Semisweet chocolate pieces

An absolutely fabulous candy! Tastes and looks like butter crunch. And it all starts with a little soda cracker. Your friends will never guess the basic ingredient. Lightly grease 15x10x1 inch jelly roll pan. Line bottom of pan evenly with soda crackers. Combine butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Pour mixture evenly over crackers. Bake in 375F oven 15 minutes. Remove from oven. Sprinkle with chocolate pieces. let stand 5 minutes. Spread melted chocolate over crackers. While still warm, cut between crackers making 35 squares. Chill in refrigerator until set. Makes 35 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Elegant Chocolate Log Categories: Candies, Chocolate, Entertain Servings: 1 1 1/4 1/4 1/2 5 6 1/4 1 1/4 1 1 2 12 1

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Sifted confectioners sugar Plus 1 tb sifted flour Salt Baking cocoa Eggs, separated Cream of tartar Vanilla Water Heavy cream Sugar Marshmallows, cut up Unsweetened chocolate, -melted and cooled Sifted confectioners sugar Light cream Chopped pecans

Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3 times. Set aside. Beat egg whites with cream of tartar in bowl until stiff peaks form, using electric mixer at high speed. Set aside. Beat egg yolks in another bowl until thick and lemon colored, using electric mixer at high speed. Beat in vanilaa and water. Blend in dry ingredients, beating well. Fold in beaten egg whites. Spread batter in greased and waxed paper lined 15x10x1 inch jelly roll pan. Bake in 375 oven 15-20 minutes or until cake tests done. Meanwhile, lightly dust a clean dish towel with confectioners

sugar. Loosen cake around edges with spatula and invert cake on towel. Lift off pan and carefully peel off paper. With a sharp knife, cut off crisp edges. Roll up cake gently, from narrow end, by folding edge of cake over and then tucking it in towel. Continue rolling cake, using towel as aid. Let cake cool in towel on rack. Whip heavy cream in bowl until thickened, using electric mixer at high speed. Add sugar, beating until soft peaks form. Fold in marshmallows. Unroll cake. Spread with cream mixture. Reroll (without towel) Combine cooled chocolate and 2 cups confectioners sugar in bolw. Add enough light cream to make a frosting of spreading consistency. Spread over cake roll. Sprinkle with pecans. Refrigerate until serving time. Makes 10 servings. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: English Toffee Categories: Candies Servings: 1 2 1 2 1/4 1/4

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Sugar Butter Vinegar Gourmet Golden Syrup Water

Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1.5 pounds. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: English Toffee Candy Categories: Candies, Osg Servings: 1 1 3/4 3/4 1/8

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Sugar Corn syrup; light brown Cream; thin Salt

Cook, stir until sugar is dissolved. Cook until firm ball in cold water or 244 F. Add 1 1/2 T. butter and 1/2 t. vanilla. Pour in thin layer on greased slab. While warm, mark in squares. Wrap in paper when cold. Source: Mrs. J. F. Guiler, Noble County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: English Toffee Categories: Candies

Servings: 18 1 lb Butter 2 c Sugar 1 c Chocolate chips melted a bit -or1 c Basic chocolate sauce 1/2 c Peanuts; chopped coarsley Melt your chocolate chips over very low heat or in a double boiler, and chop your peanuts up rather fine before you begin the recipe. Then you can assemble this layered toffee all at once. Cut butter into small pieces and place in a heavy skillet with the sugar. Cook slowly over medium-high heat, stirring constantly until the butter melts and is completely blended into the sugar. Insert a candy thermometer into the mixtrue, reduce heat and cook for 30 minutes, sutrring constantly until the mixture is a deep amber color and the thermometer registers 285 degrees. Pour mixture into an ungreased cookie sheet and allow to cool completly. Spread melted chocolate chips over the toffee and press the chopped peanuts on top. When the chocolate has hardened, break the toffee into small pieces and store them in a tightly covered container. Yield: 18 oz SOURCE: CHEAPER AND BETTER ALTERNATIVES TO STOREBOUGHT GOODS BY: NANCY BIRNES FOUND BY: FRAN MCGEE MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: English Toffee Categories: Candies Servings: 2 4 4 1/2 2 1/2

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Sugar Vinegar Water Butter Syrup

1. Combine all ingredients in a large saucepan and bring to a boil; stirring until all dissolved. 2. Continue to boil without stirring until the mixture becomes a dark golden brown. 3. Testing is accomplished by spooning a few drops of mixture into a cup of cold water. 4. The toffee is complete when it hardens into a crispy ball. 5. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. 6. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. 7. Makes approximately 1 1/2 pounds. Bob Hogan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: European Cocoa Fudge Categories: Candies, Christmas Servings: 1 3 2/3 1/8 1 1/2 1/4 1

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Sugar European Style Cocoa Salt Whole milk Butter Vanilla extract

Line an 8 inch square pan with foil: butter foil. In a 4 quart saucepan, mix sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil, without stirring, to 234 degrees. Remove from heat, add butter and vanilla -Do Not Stir! Cool at room temperature to 110 degrees. Beat with a wooden spoon until fudge thickens and looses some of its gloss. Spread quickly into the prepared pan. Cool. Makes about 1 3/4 pounds of fudge. * reqular cocoa works well, too. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fantasy Fudge Categories: Candies, Microwave, Christmas Servings: 3 3/4 c (1-1/2 sticks) Parkway -Margarine 3 c Sugar 2/3 c Evaporated milk 1 pk (12 oz) Baker's Semi-Sweet -Real Chocolate Chips 1 Jar (7 ounces) Kraft -Marshmallow Creme 1 c Chopped nuts 1 ts Vanilla Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5 1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 9-inch square pan or 13x9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

From: Kraft General Foods Holiday Homecoming (1991) Posted by: Sonya Whitaker MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fig Squares Categories: Candies, 1941 Servings: 6 1 1/3 1 2 1 1/4 3/4

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Figs Crystallized ginger Powdered sugar Lemon juice Toasted coconut Salt Nuts

Combine figs, nuts, salt, and ginger. Put through food chopper using medium knife. Add lemon juice. Knead into a paste on a board dredged with powdered sugar. Roll thin. Cut in 1-inch squares. Put together in layers of three, sprinkling the coconut between the layers. Mrs. R.F. Higginbotham, Covington, OK. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Five Pound Fudge Categories: Candies, Chocolate, Christmas Servings: 6 4 1/2 12 1/4 1 12 12 2 2

c Sugar oz Can evaporated milk lb Butter Jar marshmallow creme oz Semi-sweet chocolate chips oz Milk chocolate bar c Chopped pecans or walnuts ts Vanilla

Cook sugar, milk, and butter to soft ball stage (234 degrees on candy thermometer), stirring constantly. Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first). Cool. Cut into squares and store in refrigerator. My favorite fudge recipe!! I prefer it with walnuts instead of pecans and I even buy my milk chocolate candy bars with almonds sometimes for a little added flavor and crunch! From: Jackie Olden's Newsletter MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fondant Mints Categories: Candies

Servings: 1 2 4 1/8 6 1 1

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Water Sugar Cream of tartar Corn syrup Mint flavoring to taste Coloring as desired

Put water in a saucepan and add sugar and other ingredients in order given (left to right). Boil, without stirring, to 236-degrees. Pour onto wet platter and cool. Beat with spatula or wooden spoon until thick and white. Knead if necessary. Store in covered container at least 12 hours or until needed. It will keep for several months without refrigeration. Heat seasoned fondant over warm water. Season and color as desired. Pour into molds or drop onto waxed paper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fondant Patties Categories: Candies, 1941 Servings: 6 Text Only Tint fondant with any desired food coloring. Flavor to suit the taste. Knead until coloring and flavoring are well blended with fondant. Form into patties. Press nuts, raisins, candied cherries or other fruits in the top. If desired, dip into melted chocolate. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fondant Categories: Candies, Osg Servings: 1 2 c Sugar Salt; dash 1 tb Corn syrup; light 1/2 c Cream; heavy 1/4 c Milk 1/2 ts Vanilla Combine all of your ingredients, except vanilla. Place over low flame and stir constantly until sugar dissolves and mixture boils. Cover and cook 3 minutes, remove cover and continue cooking without stirring until it forms a soft ball. During cooking wash down sides of pan a few times with a damp cloth. Pout fondant at once on a cold, wet pan. Cool to lukewarm and work with a spatula until white and creamy. Knead with hands until smooth. Add vanilla and knead until blended. Let stand until cool. Wrap in wax paper and put in cold place at least 24 hours before dipping. Dip in melted chocolate. Source: Mrs. Freda Smith, United Grange, Marion County, OH MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fondant Categories: Candies, 1941 Servings: 6 2 c Sugar 1/2 c Water 1/8 ts Cream of tartar Combine sugar and cream of tartar. Add water. Stir until sugar is dissolved. Cover pan and boil 5 minutes, allowing steam to dissolve any grains of sugar on sides of pan. Uncover and boil without stirring to soft ball stage (234 - 238 F). Wipe all crystals from the sides of the pan with a damp cloth. Pour into shallow pan, plate, or onto a marble slab which has been rinsed with cold water. Cool to room temperature. Beat only until stiff enough to knead. Knead until smooth. Place in bowl. Cover with a damp cloth or with waxed paper. Allow to stand 24 hours before using. If desired, milk may be substituted for the water. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fondant, Cooked, and Candy Recipes Categories: Candies Servings: 2 3 1 1/3 1/4 1/3 1

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Sugar Water Salt Light corn syrup Vanilla extract

DIRECTIONS: Mix first 4 ingredients in large saucepan. Bring to boil, stirring. Cover, boil 3 minutes. Remove cover, and cook until a small amount of mixture forms a soft ball when dropped in cold water (238-F). Wash down sides of pan several times with a pastry brush dipped in cold water, using up and down motion. Pour out on ungreased platter. Cool to lukewarm (110-F). Add vanilla, and beat until mixture turns cloudy. Gather into a ball, and knead with lightly buttered hands until smooth and creamy. Put in bowl, cover with damp cloth, and store in cool place until needed. FONDANT DIPPED ALMONDS: Tint fondant with red and green food coloring. If desired, flavor green with wintergreen and red with peppermint. Melt each color in top part of double boiler over hot water. Dip rounded end of toasted almonds in candy; harden on waxed paper. FONDANT STUFFED DATES: Color fondant with red and green food coloring, as desired. Shape in small rolls, and fill pitted dates. BONBONS: Using 2/3 of fondant recipe for any one flavor of bonbon, work in desired flavoring and coloring a little at a time. Shape in 3/4" balls for centers. Bits of nuts, candied or dried fruits, or coconut can be added to these centers. Let stand on waxed paper, covered, overnight. Next day, melt remaining 1/3 of the fondant set aside for this batch in top part of metal double boiler over boiling water, adding flavoring and coloring to match fondant centers. Remove from heat. Set pan in cold water

for a moment, and then put over hot (not boiling) water to keep fondant warm and soft. With dipping fork, or other fork, dip bonbon centers, one at a time, in melted fondant to cover. (Stir after each bonbon is dipped to keep crust from forming on top. If this fondant becomes too thick, reheat or add a few drops of hot water.) Tip bonbon over onto waxed paper covered tray. Decorative circles can be made by holding dipping fork on top of bonbon for a moment. Decorate at once with bits of nuts, candied fruits, silver shot or colored sugar, as desired. Leftover dipping fondant can be dropped on waxed paper to make patties. Store, covered, in cool, dry place. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Foolproof Dark Chocolate Fudge Categories: Candies, Microwave, Christmas Servings: 6 3

(6 ounce) pkg. semi-sweet -chocolate chips (3 cups) 1 (14-ounce) can Eagle Brand -sweetened condensed milk 1 ds Salt 1/2 To 1 cup chopped nuts 1 1/2 ts Vanilla extract FROM:

Irene Wurz

In heavy saucepan, over low heat, melt chips with Eagle Brand, and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a wax paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board and cut into squares. MICROWAVE instructions: In 1 quart glass measure, combine chips with Eagle brand and salt. Cook on 100% power (high) 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in remaining ingredients. Proceed as above. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Foolproof Dark Chocolate Fudge Categories: Candies, Chocolate, Christmas Servings: 6 6 oz Pkg semi-sweet chocolate Chips (3 cups) 14 oz Can Eagle Brand condensed Milk (not evaporated!) 1 Dash of salt

1/2 c Chopped nuts (to 1 cup) 1 1/2 ts Vanilla extract In heavy saucepan, over low heat, melt chips with milk and salt. remove from heat; stir in nuts and vanilla. Spread evenly into wax paper-lined 8 or 9-inch square pan. chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temp. MICROWAVE: In qt glass measure, combine chips with milk and salt. Cook on 100% (high) for 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in remaining ingredients. Preceed as above. (This Microwave recipe works well in a 750 watt oven, likely needs longer in others - GLH) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Frango Mints Categories: Candies Servings: 1 12 1 1/2 1 1/2 2 2

oz Chocolate Peppermint extract c Margarine c Powdered sugar Eggs ts Vanilla

Melt and cool chocolate. Cream together margarine, sugar, eggs and vanilla. Add cooled chocolate and a few drops of mint to creamed mixture. Pack into 8 inch square pan. Cool and set and cut in squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Nougat Categories: Candies, 1941 Servings: 6 2 c Sugar 1 c White syrup 1/4 c Water Combine ingredients. Boil -to brittle stage (300 F) MMMMM------------------------------PART 2----------------------------------1/2 c Water 3 Egg whites 2 tb Cocoa 1/2 c Chopped candied cherries 1 c Sugar 1 ts Vanilla 1/2 c Coconut 1/2 c Chopped nuts Part 1: Combine sugar, cocoa, and water. Boil to soft ball stage (234 - 238 F).

Pour slowly over stiffly beaten egg whites. Beat constantly. Add Part 1, and continue to beat until the mixture begins to stiffen. Add flavoring, nuts, candied cherries, and coconut. When mixture is firm but still hot, rinse your hands in cold water (do not wipe them). Form mixture into a loaf. Roll in yellow coconut. Place on well-buttered plate. Slice with sharp knife. Mrs. J.A. Pinkerton, Portland, OR. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: French Taffy Categories: Candies, 1941 Servings: 6 5 c Sugar 2/3 c Hot water 1 c Sweet cream Any flavoring desired Combine sugar and hot water. Stir until sugar is dissolved. Boil. Add cream slowly. Stir constantly; do not allow sirup to stop boiling. Boil to hard ball stage (265 - 270 F). Add flavoring. Pour into well-buttered pan. When cool, pull until it will hold its shape. Form into long bars about 1 1/2 inches wide. Cut with a sharp, hot knife in 1-inch lengths. Virginia Cooper, New Orleans, LA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fresh Coconut Patties Categories: Candies Servings: 20 2 c Sugar 1 c Coconut milk and water 1/2 ts Vanilla extract Green & red food coloring 1 c Grated fresh coconut Candied cherries DIRECTIONS: Mix sugar and coconut milk and water in saucepan. Bring to boil, and cook until a small amount of mixture forms a soft ball when dropped in cold water (240-F). Pour onto a wet platter, and let stand until lukewarm. Add vanilla, and beat until thick and creamy. Knead until smooth. Divide, and add a few drops of green coloring to half and red coloring to other half. Sprinkle coconut on a cookie sheet. Dry in slow oven, 250-F, about 15 minutes. Work half of coconut into each mixture. Heat each mixture over boiling water until softened; drop from teaspoon on waxed paper, and flatten slightly. Put a bit of cherry in the center of each. Let harden. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Frontier Fudge Categories: Candies, Entertain, Christmas Servings: 5 1/2 12 4 10 2

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Jim Vorheis Butter Evaporated milk Sugar Large marshmallows Unsweetened chocolate, -chopped Semisweet chocolate chips Milk chocolate, chopped Vanilla Chopped walnuts or pecans

Makes 5 pounds In 4-6 quart heavy metal pan, cook butter, evaporated milk, and sugar over medium-high heat until sugar is dissolved. Heat to boiling. Turn heat to low, cover and continue boiling for 5 minutes without stirring. Turn heat to warm and stir in marshmallows until dissolved. Add each kind of chocolate in turn, stirring until melted. Stir in vanilla and nuts. Pour into lightly buttered 9x13-inch pan. Let stand until firm, about 8-10 hours, before cutting. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Frosted Walnuts Categories: Candies Servings: 6 1 1/2 1/2 1 1/2 1 1 1

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Sugar Sour cream Vanilla Walnuts or pecans Cinnamon Nutmeg

Mix sugar, sour cream, and spices. Bring to a full boil. Continue boiling for 5 minutes. Remove from heat and stir in vanilla. Add nuts and stir until mixture sugars. Pour on wax paper, separate, and let cool completely. Place in an air-tight container. Will keep up to 3 months (if no-one knows they exist, otherwise they last about 2 days). MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Candy Categories: Candies Servings: 36 1 c Pitted dates 1 c Raisins 1 c Chopped nuts

1 c Macaroon(?) coconut 1/4 ts Salt Chop dates. Grind raisins through food chopper using medium blade. Combine dates and raisins and mix well. Add chopped nuts and 3/4 cup of coconut. Mix well. Form into balls and roll in the remaining coconut. Wrap in wax paper. Chill. Slice. Store in a cool place in a covered container. Makes 36 pieces. VARIATIONS: Dried apples, dates, pineapple, apricots, or other fruits of your choice. Origin: The Oats, Peas, Beans & Barley Cookbook Shared by: Sharon Stevens Aug/91 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Goops Categories: Candies Servings: 6 5 qt Popped popcorn 2 c Sugar 1 (6 oz) can frozen grape -juice concentrate 3/4 c Water 1/2 c Light corn syrup 1 ts Vinegar 1/2 ts Slat Preheat oven 250. Place popcorn in a large 4 inch butttred baking pan. Keep warm in oven. Combine all ingredients except popcorn in a large saucepan. Bring to a boil. Lower head and cook until mixture reaches 250 on a candy thermometer. Mixture will bubble so watch closely to keep it from boiling over.Remove popcorn from oven and pour syrup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fruit Jellies Categories: Candies Servings: 6 1/2 pt Strained fresh raspberry -juice 1 lb Loaf sugar 1 oz Powdered gelatin Colouring if necessary 2 tb Cold water 10 Drops lemon juice Raspberry Jellies Prepare raspberry juice by crushing the fruit, warming it in a bowl over hot water until the juice flows freely and then straining through muslin. Soak the gelatine in the cold water. Dissolve the sugar in the juice and boil up to 240 F or the soft ball stage. Add the lemon juice and gelatine. Re-heat to 240 F and pour into a tin previously rinsed in cold water. If the colour is pale add a few drops of cochineal before the end, but fresh fruit should give a brilliant colour. When set, loosen the sides with a hot knife and stand the pan on a cloth wrung out of boiling

water. Turn the jelly out on to a board. Cut into cubes and roll in very fine confectioner's sugar. Stand the sweets in a warm place overnight so that the sugar crystals adhers. Blackcurrant Jujubes 1/2 pint pure strained blackcurrant syrup 1 oz granulated sugar 1 tablespoon pure glycerine 6 tablespoon glucose 1 oz powdered gelatine Soften the gelatine in a little water. Dissolve the sugar and glucose in the juice - very slowly, over gentle heat. Add glycerine and bring to boiling point. Remove from heat, add gelatine and stir until dissolved. Re-heat but do not boil. Rinse a 6" sandwich tin with cold water; pour the jelly mixture in. Proceed as in second paragraph of directions for Raspberry Jellies. This is a very good sweet for irritated throats. Fruit Jellies All juicy fruits in season make delicious sweets. Proceed as for Raspberry Jellies, using colouring when necessary to enhance the natural tint. Redcurrants, gooseberries - both green and red - blackberries, hips and pineapples are just a few to be tried. Fresh pineapple must be well cooked if used with gelatine, as it contains a natural digestant which dissolves gelatine. Two methods of Crystallising: CRYSTALLISING CANDIED FRUIT (This is the chapter that the author said to use for crystallising the jellies. I assume where it says fruit you would substitute jellies.) A sparkling finish is much sought after in this class of sugar work, so here are two recipes-one very simple, the other correct and of lasting quality. SIMPLE CRYSTALLISING Dip each fruit very quickly into boiling water-just in and out-drain it on blotting-paper or butter muslin. Have ready sufficient sieved granulated sugar spread upon a sheet of paper to accommodate the fruits. Roll them gently about in the sugar until completely coated. Leave in a dry, warm situation for some hours to reduce any moisture. They will have a satisfying appearance, glistening in the light. ADVANCED CRYSTALLISING A crystallising tray is much to be desired for this purpose, but to improvise, a baking tray, deep and able to accommodate two wire cake racks on top of each other, will serve very well. Carefully measure how much liquid will be required to cover the fruits when they rest in the tin. Place one rack in the baking tin, arrange the fruits upon it so that they do not touch each other or the side of the pan. Place the second rack feet upwards upon the fruits, holding them gently in place. Cut a piece of greaseproof paper the exact size of the interior of your saucepan. Fold it across and across, then nip the centre point out leaving a hole about 1" in diameter. Make a syrup by dissolving 2 pounds of granulated sugar in 1 pint (20 ounces) of water. This is your basic recipe- increase it proportionately if the amount will not cover the fruits in the tin. They must be entirely immersed. Bring the syrup to a boil and strain it through muslin wrung out in hot water. Return the syrup to the saucepan, bringing it up rapidly to 220-225 F, remembering that the higher temperature gives larger crystals, and is good for imposing fruits, while 220 F gives finer crystals suitable for cherries, grapes and nuts. Put the pan where it won't be jarred in the slighest degree, covering the actural syrup with the prepared circle of paper. Steam will escape through the central hole. Agitation of the pan will result in a "grainy" syrup, so tread warily. When slightly cool-about 15 minutes-tilt the saucepan so that the syrup flows gently around and over the fruits held down by the wire cake rack. Cover with a cloth and leave for at least 12 hours. Then, if you have a crystallising tray, draw off the liquid. Otherwise, gently lift your tray of fruits from the baking tin. In eigher case place the fruits in a warm cupboard to thoroughly dry off once more. They should be covered with shimmering crystals of a size to suit your taste, according to the original temperature of the syrup. You will be left with a quantity of syrup which cannot be used again for crystallising. It can, however be used to make delicious toffee or to sweeten stewed fruits. Used with apples in lieu of sugar, it gives a unique flavour to an Apple Cake. MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fudge a la Louise Categories: Candies, Chocolate, Christmas Servings: 6 4 c Sugar 3 Squares dark baking -chocolate 1 1/3 c Milk 2 tb Butter, plus extra for -greasing platters 1 c Chopped nuts 1 1/3 ts Vanilla In a heavy saucepan mix together the sugar, chocolate, and milk. Place the pan over high heat and stir constantly until the choclate is melted and the sugar is dissolved. Bring to a full boil, and lower the heat so the candy continues to boil gently, not vigorously. Stir no more. Put a candy thermometer into the center of the mixture and cook until the temperature reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and a flat pan about 11 by 13 inches. When the fudge reaches 232 F., pour it into the readied platter - do not scrape the pan, but let it drip out. Dot with 2 tablespoons butter and let the mixture cool until the platter feels cool underneath. Add vanilla. Take a large slotted spoon and start to stir the liquidy mixture - it will take about 15 or 20 minutes. You will see a steady change from dark to light color, from glossy to dull, from liquid to solid. When the fudge begins to get dull, add the nuts and mix in thoroughly. Put fudge into the large buttered pan and press into shape with the flat of your palms. Cut into squares; store in airtight container if there's any left. From: Steve Herrick Source: [Yankee Magazine - June 1981] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fudge Categories: Candies, Christmas Servings: 20 3 3/4 2/3 12 7 1 1

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Sugar Margarine Evaporated Milk Semi-Sweet Chocolate Chips Marshmallow Creme Nuts Vanilla

Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 min over medium heat or until candy thermometer reaches 234f stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9x13" pan. Cool at room temperature, cut into squares. Makes approx 3lb. MMMMM

MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Fudge Categories: Candies, Christmas Servings: 6 5 1 1/4 1 1 12 2

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Sugar Can evaporated milk Butter Vanilla Large pack chocolate chips oz Jar marshmallow creme c Nuts

Boil sugar, milk, Remove from heat; marshmallow creme buttered pan. Let

butter and vanilla 10 minutes, stirring constantly. stir in chocolate chips and marshmallow creme; stir until and chocolate chips are melted. Pour into a 9 x 12 inch cool and mark into squares.

MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: George Bush Pralines Categories: Candies Servings: 6 1 lb Brown sugar 2/3 c Evaporated milk 1 c Pecans Mix sugar and milk in large microwave-safe dish. Stir until sugar dissolves. Add pecans. Cover with plastic wrap, making slits in the plastic to allow steam to escape. Cook in microwave for 6 minutes. Stir and return to microwave for 3 to 4 minutes. Candy should register 234 degrees on candy thermometer. Beat until thick. Drop by spoonfuls onto wax paper. Let it become firm before removing from paper. Makes 24. From: Melba's Swap Shop; Daily Oklahoman; Dec. 9, 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Giant Chocolate Kiss -- Microwave (Joann Pierce) Categories: Candies, Microwave Servings: 6 1 1/2 1/2 1/4 1 1/2

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Powdered sugar Cocoa Butter (no imitation) Milk Vanilla Chopped walnuts (optional)

Combine sugar, cocoa, butter, and milk in a 2 qt. casserole. Microwave on HIGH 2 minutes. Add vanilla and walnuts. Stir, pour into a generously buttered large funnel (rubber band a piece of foil over spout of funnel) making sure you fill the spout end. Place funnel in a tumbler and set in freezer or frig until set. When set carefully unmold and wrap with foil

creating a big "kiss". You can add a streamer with your own sentiments if desired. NOTE: If desired, you can make smaller kisses by using the small funnels which are used to fill perfume bottles. These make the regular "kiss" size chocolates. These funnels can be purchased in many cosmetic departments at variety stores, department stores and gadget stores. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Glace Nuts and Fruits Categories: Candies, 1941 Servings: 6 1 c Sugar 1/2 c Water 1/8 ts Cream of tartar Combine ingredients. Heat to boiling. Stir until sugar is dissolved. Wipe all grains of sugar from sides of saucepan with a damp cloth. Boil without stirring to the hard crack stage (285 - 290 F). Carefully remove all grains of sugar from sides of saucepan. Remove saucepan from fire. Set in pan of cold water to stop boiling instantly. Remove from cold water and set in pan of hot water. Place each piece of fruit or nuts on a fork. Dip into sirup. Drain. Place at once on waxed paper. When sirup becomes too thick, reheat by placing over hot water. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Golden Popcorn Patties Categories: Candies, Osg Servings: 1 2 1/2 1 1/4

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Sugar Syrup; light Water; hot Salt

Boil to soft ball stage. Add 1 t. vanilla, 1 t. lemon juice. Pour over 5 qts of popcorn, heated with 1 c. peanuts or 1 c. Walnut meats. Cover wiht hot syrup. Mix and spread. The cut into squares. Source: Mrs. C. W. Harding, Powler Grange, Trumbull County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Graham Cracker Candy Categories: Candies Servings: 1 1 c Sugar 1/2 c Evaporated milk 1/4 lb Butter 10 Large marshmallows

16 Graham crackers (crushed) 1 c Nuts (chopped) Boil sugar, milk and butter for 10 minutes. Add marshmallows; beat until dissolved. Add graham crackers; stir well. Add nuts; mix. Drop on waxed paper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Graham-Almond Candy Categories: Candies Servings: 6 12 Double graham crackers 1 c Butter 1/2 c Sugar 1 2 1/2 oz pk sliced almonds Line jelly roll pan with foil. Place single layer of graham crackers on foil. Boil butter and sugar together for 2 minutes, stirring constantly. Pour over graham crackers. Sprinkle with almonds. Bake at 350 degrees for 10 minutes. Lift foil from pan, cool, and break into pieces. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gramp's Microwave Peanut Brittle Categories: Candies, Microwave Servings: 1 1 1/2 2 1 1 1 1/8

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Sugar White Karo syrup Peanuts Margarine or butter Vanilla Soda Salt; optional

Combine sugar and syrup in a quart microwave container and microwave on high for five minutes. Remove from microwave and stir in peanuts. Microwave on high for two minutes; stir and microwave for two minutes; stir and microwave for one minute. Remove from microwave. Stir in margarine, vanilla, salt and soda. Pour onto a buttered cookie sheet and let cool. When hardened, break into pieces. Recipe from my father, Sam Criswell, who formatted this for Meal-Master. Joyce Burton, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grand Marnier Nanaimo Bars Categories: Canadian, Candies Servings: 1

2 1 1/2 2/3 1/3

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Graham wafer crumbs Coconut, unsweetened, flaked Pecans; toasted, chopped Butter Cocoa powder; unsweetened -sifted 1/4 c Sugar, granulated 1 Egg; beaten MMMMM-----------------------GRAND MARNIER LAYER---------------------------2 c Icing Sugar 1/4 c Butter; softened 1/4 c Grand Marnier;or orange -liqueur 1 tb Orange rind; coarsely grated MMMMM------------------------CHOCOLATE TOPPING----------------------------1 tb Butter 4 oz Semisweet chocolate; melted In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9 inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on rack. Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind. Spread over base. Chocolate Topping: over Grand Marnier bars. (Bars can be months. Let soften

Stir butter into chocolate until melted; spread evenly layer. Let cool for 20 minutes in refrigerator; cut into covered, refrigerated up to 2 weeks, or frozen up to 2 slightly before serving.

VARIATION: CLASSIC NANAIMO BARS Make base and Chocolate Topping as above. In layer, substitute milk for Grand Marnier; add 1/2 tsp vanilla. Substitute 2 tsp grated lemon rind for orange juice. SOURCE:_Canadian Living's Desserts_ by Elizabeth Baird posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Grandma Ruby's Fabulous Fudge Categories: Candies, Christmas Servings: 6 3 pk Chocolate chips 1/2 lb Butter or margarine 10 oz Miniature marshmallows (1 -package) 2 c Chopped nuts 4 1/2 c Sugar 1 lg Can evaporated milk 1 tb Vanilla Combine chocolate chips, butter, marshmallows and nuts. Blend sugar with

evaporated milk and cook at a rolling boil for 6 minutes. Remove from heat and add vanilla. Pour immediately into bowl with first four ingredients and stir until well-blended. Pour into buttered pans and let stand 24 hours in cool place. Makes five pounds. From the files of Grandma Ruby Williams Date help: Famous recipes for divinity, penoche, fudge, aplets and all the holiday favorites are collected together on our Christmas Nuts and Candies bulletin. To obtain this four-page leaflet, send 3 cents and a self-addressed envelope to Nancy Morris, Oregonian Hostess House, The Oregonian, 1320 S. W. Broadway, Portland 1, Or. So, when were 3 cent stamps used? And does anyone know the relevance of "Portland 1"? No zip code was given, either. Part of a Green Trading Stamps ad is here, and bits of what seems to be a society section...this is really interesting!! At least to me....I hope I'm not the only one?? Valerie Whittle MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gumdrops (Jim Vorheis) Categories: Candies Servings: 6 2 1/2 2 3/4

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Gelatin Cold water Sugar Boiling water

Soften gelatin in cold water. Combine sugar and boiling water. Boil 5 minutes. Add gelatin. Stir until dissolved. Boil slowly 15 minutes. Divide into 3 portions. Flavor each portion, and tint with any desired food coloring. Pour into shallow pans which have been dipped in cold water. Let stand overnigh. Turn out and cut in squares. Roll in powdered or granulated sugar. Let stand until firm. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Gumdrops Categories: Candies, 1941 Servings: 6 2 1/2 2 3/4

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Gelatin Cold water Sugar Boiling water

Soften gelatin in cold water. Combine sugar and boiling water. Boil 5 minutes. Add gelatin. Stir until dissolved. Boil slowly 15 minutes. Divide into 3 portions. Flavor each portion, and tint with any desired food coloring. Pour into shallow pans which have been dipped in cold water. Let stand overnight. Turn out and cut in squares. Roll in powdered or granulated sugar. Let stand until firm. The Household Searchlight

MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Halloween Apples on a Stick Categories: Candies Servings: 6 12 12 3 3/4 1

sm Red eating apples Wooden skewere c Sugar c Light corn syrup c Water Few drops oil of cloves Red food coloring or: 12 Red cinnamon candies

Wash apples in hot water and dry. Insert a skewer in blossom end of each apple. In a saucepan mix sugar, corn syrup, and water. Cook over direct heat, stirring, until sugar dissolves. Add oil of cloves and a little coloring. Continue cooking, without stirring, until a small amount of mixture forms a hard piece that cracks when dropped into cold water (290 F. on a candy thermometer). Set pan over boiling water. Dip each apple into syrup, remove, and whirl apple until syrup covers it smoothly. Stand apples, skewer side up, on tray or plate to cool and harden. From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 1] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Halvah Categories: Candies Servings: 12 1 2 1 1

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Sesame Seeds Honey Vanilla (Optional) Cocoa or Carob Powder - (Optional)

Grind sesame seeds past meal stage into a nut butter. Scrape out into a bowl and dribble in the honey. Mix well until you get one sticky mass. For a "chocolate" halvah, mix in cocoa (or carob) powder - dont mix will; allow it to become marbled. For more vanilla flavor, add 1 teaspoon of vanilla with the honey. Line a small (about 4x3 inches) box with waxed paper and press in the mixture. Put in the refrigerator to chill for an hour or so, take out, and slice into cubes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Hard Candy Categories: Candies Servings: 1

MMMMM-------------------STIR TOGETHER BEFORE HEATING-----------------------2 c Cane sugar 2/3 c Light Karo 3/4 c Water 1 ts Oil flavor* & color 1 ts Or more citric acid** Have color/flavor/citric acid ready when finished cooking! *More or less, some flavors are stronger than others. **Put citric acid in fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY! To test: Place it in cold water & bring to boil. If water boils at- say 210 instead of 212, reduce cooking time 2 degrees. ***I use a TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds & on surface. Not too much & only once per session. USE A THIN PAN, NOT HEAVY! Candy must set a few minutes in the pan & the temp will rise, burning the candy in a thick pan. Bring mixture to boil. Put lid on for 3 minutes , add thermometer & DON'T STIR. When therm. reaches 285-290D. remove pot from stove.Wait for temp. to lower below 260^ before adding color/flavor/citric acid. Cover pan after adding citric acid so it won't fade the taste. I add about 2 ts citric acid. DON'T STIR! Use the tiny viles of Lorann oils. Avail. in cake supply shop or drug store. I pour the cooked candy into a GUTTMAN candy funnel Thats the quickest way to get it in molds befor it cools & hardens. *Of course, spray funnel! I pour some into molds & the rest onto my marble slab. The part on the slab: I roll it into a long cylinder & cut into "pillows" w/scissors. Dust finished candies with powdered sugar so they won't "melt" together. There is one very nice sucker mold. It is a white ring w/ a slit for the stick.