MAMIE EISENHOWER CHOCOLATE FUDGE 4 1/2 c. granulated sugar 2 tbsp. butter 1 can evaporated milk Pinch of salt 12 oz. semi-sweet chocolate or chocolate bits 12 oz. German sweet chocolate 1 pt. marshmallow cream 2 c. nutmeats, chopped After boiling first ingredients 6 minutes, or soft ball forms, 232 degrees, pour boiling syrup over ingredients in bowl, beat until chocolate melts. Pour into buttered pan. Let stand a few hours before cutting into squares. -------------------------------------------------------------------------------- EASY FUDGE 4 1/2 c. sugar 1 can evaporated milk 1 lg. pkg. semi-sweet chocolate chips 1 1/2 sticks of margarine 1 1/2 tbsp. vanilla 1 c. nuts (optional) Stir together in pot and boil 10 minutes the 4 1/2 cups of sugar and evaporated milk. Then remove from heat and add large package of semi-sweet chocolate chips, 1 1/2 sticks of margarine, 1 1/2 tablespoons of vanilla and nuts; mix well. Let stand in square pan or dish for 24 hours for best results. -------------------------------------------------------------------------------- PECAN CREAM CANDY 2 1/2 c. sugar 1/2 c. evaporated milk 1/2 c. light corn syrup 1/2 c. margarine 1 tsp. vanilla 2 - 2 1/2 c. chopped pecans Mix all ingredients except vanilla and pecans. Bring to rolling boil; for 3 minutes. Remove from flame and add nuts and vanilla. Beat 3 to 4 minutes, drop by spoonful onto waxed paper. Makes 3 dozen. -------------------------------------------------------------------------------- FUDGE 3 c. sugar 1/4 tsp. salt 1/4 c. light corn syrup 3 semi-sweet squares chocolate 1 c. evaporated milk 2 tbsp. butter 1 tsp. vanilla 3/4 c. chopped nuts (optional) Mix together first 5 ingredients in saucepan (for best results use top part of double boiler with boiling water in bottom section). Cook slowly until a soft ball forms when chocolate is dropped in glass of cold water. Drop in 2 tablespoons margarine. Don't stir. Let cool to lukewarm. Then beat by hand until creamy and dull. May add 3/4 cup chopped nuts. Add 1 teaspoon vanilla. Pour into shallow greased pan. Cut when cool. -------------------------------------------------------------------------------- VELVEETA CHEESE FUDGE 1 lb. oleo or butter 1 lb. Velveeta cheese 4 lbs. sugar 1 c. cocoa 1 tbsp. vanilla Chopped nuts In a saucepan, melt these 2 ingredients oleo and cheese. Sift together the sugar and cocoa, then add the cheese and oleo mixture and add the vanilla and nuts. Mix well and spread evenly into a greased, 9 x 13 inch pan. Cool and cut in pieces. Makes about 6 1/2 pounds of creamy, inexpensive fudge. -------------------------------------------------------------------------------- ROCKY ROAD FUDGE 2 tbsp. margarine 1 (12 oz.) pkg. semi-sweet chocolate chips 1 (14 oz.) can Eagle Brand milk 2 c. dry roasted peanuts 1 (10 1/2 oz.) pkg. miniature marshmallows In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine. Remove from heat and add peanuts and marshmallows. Stir thoroughly and spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours. -------------------------------------------------------------------------------- CHOCOLATE FUDGE 1 pkg. (8 sqs.) Baker's semi-sweet chocolate 2/3 c. sweetened condensed milk 1 tsp. vanilla 1/8 tsp. salt 1 c. walnuts, chopped Microwave chocolate and milk in 1 1/2 quart microwave bowl on High 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and walnuts. Spread in greased 9 x 5 inch loaf pan. Refrigerate until firm, about 2 hours. Cut. -------------------------------------------------------------------------------- CHOCOLATE PECAN FUDGE 1/2 c. butter or margarine 3/4 c. Hershey's cocoa 4 c. confectioners' sugar 1 tsp. vanilla 1/2 c. evaporated milk 1 c. pecan pieces Microwave butter or margarine in 2 quart micro-proof on high (full power) for 1 to 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Stir in confectioners sugar and vanilla; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave on high for 30 to 60 seconds or until mixture is hot. Stir until smooth; add pecan pieces. Pour into foil lined 8" square pan. Cover; chill until firm. Cut into squares. Store, covered in refrigerator. 5 dozen squares. CONVENTIONAL METHOD: Melt butter in medium saucepan. Remove from heat; stir in cocoa. Stir in confectioners' sugar and vanilla; add evaporated milk. Stir constantly over low heat until warm and smooth; add pecan pieces. Pour into foil lined 8" square pan; chill and store as above. -------------------------------------------------------------------------------- DIVINITY 2 2/3 c. sugar 2/3 c. light corn syrup 1/2 c. water (1 tbsp. if weather is real humid) 2 egg whites 1 tsp. vanilla 2/3 c. cut-up nuts Heat sugar, corn syrup and water in a 2-quart pan on low heat until sugar is dissolved, stirring constantly, then cook without stirring to 260 degrees on candy thermometer or until small amount dropped in very cold water forms a hard ball. Remove from heat. Beat egg whites until stiff. Continue beating while slowly pouring hot syrup in egg whites. Add vanilla. Beat until mixture holds its shape and loses its shine. May be too stiff for electric mixer, so beat by hand. Fold in nuts. Drop on wax paper by spoonfuls. Yield: about 4 dozen. -------------------------------------------------------------------------------- NEVER FAIL DIVINITY 4 c. sugar 1 c. light corn syrup 3/4 c. water Dash of salt 3 egg whites 1 tsp. vanilla extract 1/2 c. chopped pecans (optional) Combine sugar, corn syrup, water and salt in a 2-quart glass casserole. Microwave on HIGH for 19 minutes, stirring every 5 minutes or to 260 degrees on candy thermometer. Beat egg whites until very stiff. Pour hot syrup gradually over the egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss. Fold in vanilla and nuts. Drop by spoonfuls onto waxed paper. -------------------------------------------------------------------------------- STRAWBERRY DIVINITY 3 c. sugar 3/4 c. light corn syrup 3/4 c. water 2 egg whites, stiffly beaten 1 (3 oz.) pkg. strawberry jello 1 c. chopped nuts (optional) 1/2 c. flaked coconut (optional) Combine sugar, syrup and water. Bring to a boil, stirring constantly. Then cook without stirring to 260 degrees on candy thermometer. Combine beaten egg whites and jello. Beat until mixture forms peaks. Pour hot syrup in a thin stream into egg whites, beating constantly. Beat until candy loses its gloss and holds its shape. Fold in nuts and coconut. Drop by spoonful onto wax paper. -------------------------------------------------------------------------------- PEANUT PATTIES 3 1/2 c. granulated sugar 2/3 c. white Karo syrup 1 c. canned milk 2 1/2 c. raw peanuts 4 tbsp. margarine 1 c. powdered sugar Mix in iron skillet, granulated sugar, Karo syrup, milk and peanuts. Cook slowly until soft ball forms in water, about 45 minutes. Add margarine and powdered sugar. Drop by tablespoon on waxed paper. You may use a few drops of red food coloring if desired. -------------------------------------------------------------------------------- PEANUT PATTIES (MICROWAVE) 2 c. sugar 1/2 c. water Dash of salt 1/2 c. light corn syrup 1 1/2 c. raw peanuts 2 tbsp. butter 1 tsp. vanilla 2-3 drops red food coloring Pecans are very good in this Combine sugar, water, salt and light corn syrup in a 2 quart glass measuring cup. Bring to a boil in the microwave (approximately 3 minutes); stir and add peanuts. Return to oven and cook 7-9 minutes or until a soft ball stage (234 degrees) is reached. Remove from oven, add butter, vanilla and red food coloring. Cool and beat until creamy. Drop by tablespoon onto greased cookie sheet or make into 2 large patties. -------------------------------------------------------------------------------- PEANUT BRITTLE 2 c. sugar 2 tbsp. butter 1 c. light corn syrup 2 tsp. vanilla 1/2 c. hot water 2 tsp. baking soda 1/2 tsp. salt 2 c. raw Spanish peanuts Combine sugar, syrup, water in heavy pan. Boil to 230-240 degrees; add peanuts. Cook until amber colored and continue cooking slowly to 300 degrees, stirring occasionally. Remove from heat and add butter, salt, vanilla and baking soda, stirring well. Pour immediately onto buttered cookie sheet. Cool and pull out until very thin (if desired). Break into pieces. -------------------------------------------------------------------------------- MICROWAVE PEANUT BRITTLE 1 c. sugar 1/2 c. light corn syrup 1 c. raw peanuts 1/8 tsp. salt 1 tbsp. butter 1 tsp. vanilla 1 tsp. baking soda Combine first 4 ingredients in 2-quart microwave mixing bowl. Microwave on HIGH for 8 minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2 minutes. Brittle should not get too brown. Stir in vanilla and soda until light and foamy. Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces. Soak mixing bowl in warm sudsy water immediately for easier clean-up. -------------------------------------------------------------------------------- PEPPERMINT BARK CANDY (MICROWAVE) 1 pkg. Candy Quick (white chocolate), any brand of instant chocolate candy will work) 10 med. or 20 sm. candy canes or peppermint sticks Green and - or red food coloring Wax paper In a sauce pan, melt the white chocolate over LOW heat. You may also follow the microwave instructions on the package for melting the chocolate. While melting, crush the candy canes. I leave them in their plastic wraps and crush with a hammer. Empty crushed candy in a small bowl. After the chocolate melts, add red or greed food coloring (a few drops will do). The food coloring is optional. Add crushed candy canes and stir will. Empty contents of saucepan onto wax paper which had been spread on the counter top. With a large spoon, spread the mixture so that is very thin. Leave to cool at room temperature (less than 1 hour). When cool, break into pieces. -------------------------------------------------------------------------------- MICROWAVE CARAMEL CORN 16 c. popped corn 1 stick butter 1/4 c. light corn syrup 1 c. brown sugar 1/4 tsp. salt 1/2 tsp. baking soda Mix butter, corn syrup, brown sugar and salt. Microwave 2 1/2 minutes on high, until boiling. Continue boiling for 3 minutes on high. Add baking soda and stir. Divide popcorn into 2 bowls. Pour 1/2 caramel mixture over each bowl; microwave each bowl for 2 1/2 to 3 minutes on high, stirring after each minute. Be careful not to overcook either caramel sauce or carameled corn. -------------------------------------------------------------------------------- PECAN PRALINES 1 c. buttermilk 2 c. sugar 1 tsp. baking soda 2 c. pecan halves 1 tsp. vanilla 1 tbsp. butter Use large pot to prevent boil overs. Stir buttermilk, sugar, and baking soda together until the sugar is completely dissolved. Place pot on low to medium on stove and boil until mixture is in soft ball stage. Stir constantly. Mixture will turn light brownish. When soft ball stage is reached (it will form a soft ball when a half-teaspoon or so of the syrup is dropped into a cup of cold water), remove the pot from the heat. Add two cups of pecan halves, butter, and vanilla. Beat mixture briskly until it becomes glossy and starts to thicken. Quickly spoon it onto greased waxed paper making little patties. Let the candy cool completely before removing it from the paper. -------------------------------------------------------------------------------- PECAN PRALINES 1 lb. box brown sugar 2 tbsp. butter 1 c. whipping cream 1 tsp. vanilla 1 c. whole pecan halves Combine sugar and whipping cream and cook on high in microwave for 13 minutes. Add remaining ingredients and beat until ready to spoon onto wax paper or foil. The larger the spoon, the larger the praline. -------------------------------------------------------------------------------- NEW ORLEANS PECAN PRALINES 2 c. firmly packed brown sugar 1/4 c. water 2 1/2 c. mixed pecans (pieces & halves) 1 tsp. butter Combine sugar and water in a 2 quart saucepan; heat to boiling, stirring constantly. Stir in pecans. Cook until mixture reaches the soft ball stage (235 degrees). Remove from heat. Stir in butter. Immediately drop by tablespoonfuls onto waxed paper. Let stand until firm. Yield: about 1- 1/2 dozen. -------------------------------------------------------------------------------- MICROWAVE PRALINES 1/2 c. dark brown sugar 1 c. white sugar 1/2 c. Pet milk 2 c. pecans 2 tbsp. butter 1 pkg. vanilla pudding (not instant) Mix all ingredients except nuts, together in a 2 quart Pyrex bowl. Cook 5 minute on High power, stirring every couple minutes. Then, cook 3 minutes on Roast or No. 7 power. Take out of microwave, beat for couple minutes. Add the pecans and whip together. Drop by spoonfuls on waxed paper. (Put a couple thicknesses of newspaper under the waxed paper to keep the pralines from sticking to the counter). -------------------------------------------------------------------------------- PECAN TURTLES 1 c. pecan halves 36 caramels 2 (1 oz.) sq. semi-sweet chocolate Arrange clusters of pecans on cookie sheet. Put 1 caramel on each cluster. Place pan in oven at 350 degrees for 8 minutes or until the caramel starts to melt. Remove pan and flatten caramel and frost with melted chocolate. -------------------------------------------------------------------------------- BUTTER PECAN CANDY Toast 2 cups pecans with 2 tablespoons butter in moderate oven for about 15 minutes. 8 oz. pkg. Philadelphia cream cheese 1 box powdered sugar Add 1 teaspoon vanilla. Add pecans and pour in buttered pan. Chill. -------------------------------------------------------------------------------- PECAN KISSES 3 egg whites 3/4 c. brown sugar 2 c. pecans 1/2 tsp. vanilla Beat egg whites until stands in soft peak. Gradually mix in brown sugar and vanilla. Fold in pecans, place pecan halves (well coated in egg and sugar mixture) on greased cookie sheet about 1 inch apart. Bake at 250 degrees for 30 minutes. Turn oven off and let set for 30 minutes store in airtight container. Freezes well. -------------------------------------------------------------------------------- PECAN BRITTLE GRAHAMS Graham crackers 2 c. chopped pecans 1 stick margarine 1 stick butter 1/2 c. sugar Spread honey graham crackers (broken into 4 sections) over entire cookie sheet with sides. Put chopped pecans over crackers. Bring to a boil margarine, butter and sugar. Let boil 2 minutes stirring constantly. Pour over crackers. Cook 8-10 minutes at 350 degrees. Separate cookies on wax paper. -------------------------------------------------------------------------------- PECAN CLUSTERS 5 c. sugar 1 stick butter 1 lg. can pet milk 1/2 tsp. salt 4 c. pecans 1 1/2 lb. chocolate kisses 1 (9 oz.) jar marshmallow cream Combine sugar, milk, butter and salt, boil 7 minutes. Stir constantly. Set off heat. Add nuts, kisses and marshmallow cream. Mix well and drop on wax paper. Makes about 6 pounds. -------------------------------------------------------------------------------- MICROWAVE PECAN BRITTLE 1 c. sugar 1 c. pecans 1/2 c. white syrup 1/4 tsp. salt 1 tsp. butter 1 tsp. vanilla Put ingredients in glass dish. Cook for 4 minutes, then stir it. Cook for another 3 minutes. Take out. Add 1 teaspoon butter, 1 teaspoon vanilla. Cook for 1 minute. Take out and add 1 teaspoon baking soda. Stir. Pour into buttered tin foil. Let set up, crack in pieces -------------------------------------------------------------------------------- SPICY SUGARED WALNUTS 1 c. sugar 1 tsp. salt 2 tsp. cinnamon 1/2 tsp. nutmeg 1/8 tsp. cream of tartar 1/2 c. water 2 c. walnut halves 1/2 tsp. vanilla Combine sugar, salt, cinnamon, nutmeg, cream of tartar and water. Boil together, stirring often to soft ball stage. Remove from heat and add vanilla and walnuts. Stir until sugared. Turn out on waxed paper and separate walnuts. -------------------------------------------------------------------------------- TOFFEE CRACKER BARS Saltine crackers 1 c. brown sugar 1 (6 oz.) milk chocolate chips 1 c. butter 1 c. chopped nuts Line a cookie sheet with foil. Line bottom with crackers. Combine sugar and butter in pan and boil for 3 minutes. Pour over crackers. Bake at 400 degrees for 5 minutes. Sprinkle hot surface with chips and spread evenly. Sprinkle nuts on top. Cool and break into pieces. You may use peanut butter or butterscotch flavor chips. -------------------------------------------------------------------------------- ENGLISH TOFFEE 3/4 c. almonds, sliced 1 c. sugar 3/4 c. margarine 1/4 tsp. salt 1/3 c. water 1 c. chocolate chips, melted Combine sugar, butter, salt and water. Cook to 284 degrees while stirring. Add almonds, continue cooking to 350 degrees or until syrup is light brown. Pour into buttered baking sheet. Spread thin; cool. Spread chocolate over top. Sprinkle more ground nuts on top. Cool and break. -------------------------------------------------------------------------------- TOFFEE 1 c. chopped pecans, walnuts or almonds 3/4 c. brown sugar 1/2 c. butter or margarine 1/2 pkg. (3 oz.) semi-sweet chocolate chips (butterscotch can be substituted) Butter 8 x 8 inch pan. Spread nuts in pan. Heat sugar and butter to boiling, stirring constantly. Over medium heat, stir constantly exactly 7 minutes (burns easily). Immediately spread mixture over nuts in pan. Sprinkle cocoa pieces over hot mixture. Place baking sheet over pan as a lid so heat from mixture will melt chips. Spread melted chips over candy while hot (optional additional nuts can be sprinkled over cocoa). Cut into 1 1/2 inch squares. Chill. -------------------------------------------------------------------------------- TOFFEE BUTTER KRUNCH COOKIE BARS 1 c. butter 1 c. brown sugar 1 egg 1 tsp. vanilla 2 c. flour 12 plain Hershey milk chocolate bars 1/2 c. finely chopped walnuts Cream butter and sugar until fluffy. Beat in egg and vanilla. Add flour, mixing well. Spread in 11"x17" pan. Bake 10 to 15 minutes at 350 degrees. Remove from oven immediately. Place milk chocolate on top of crust. If bars do not fully melt, place in oven for 1 to 2 more minutes. Spread melted candy evenly over crust. Sprinkle with chopped nuts and lightly press them in chocolate. Cut while still warm.