MARSHMALLOW PUFF’S RECIPE

On June 5, 2011 By
Print Friendly, PDF & Email

 

36 large marshmallows 1-1½ cups semi-sweet chocolate chips

½ cup chunky peanut butter,

2 tablespoon butter or margarine. 

Line a 9-in. square an with foil and butter the foil. Arrange the marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and […]

Continue Reading

PECAN FUDGE

On June 5, 2011 By
Print Friendly, PDF & Email

 

1 lb. Domino confectioners’ Sugar

6 tbsp. butter

1/2 c. unsweetened cocoa

1/4 c. milk

1 tbsp. vanilla extract

1/4 tsp. salt

1 c. chopped pecans 

In medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring until smooth. Stir in nuts. Spread […]

Continue Reading

SOFT CARAMELS

On June 5, 2011 By
Print Friendly, PDF & Email

 

1 Cup butter

2 1/3 Cups brown sugar

Dash of salt

1 Cup white corn syrup

1 can (15 ounce) sweetened condensed milk

1 teaspoon vanilla

 

Directions:

 

Melt butter, then add brown sugar and salt. Stir in milk and corn syrup. Cook over medium heat, […]

Continue Reading

SALT WATER TAFFY

On June 5, 2011 By
Print Friendly, PDF & Email

1 1/2 cups brown sugar

1/2 cup corn syrup

3 tablespoons butter

1/2 cup water

1 1/2 teaspoons salt

1/2 tablespoon glycerine

1 1/2 teaspoons vanilla 

 

Put brown sugar, corn syrup, butter, and water into a saucepan or iron kettle. Bring to a boil, stirring […]

Continue Reading

BACON CANDY

On June 5, 2011 By
Print Friendly, PDF & Email

 

1 pound bacon (not thick-cut)

1/4 Cup brown sugarPreheat oven to 350 degrees.

 

Slice bacon into 1/2 inch strips and dredge in brown sugar until thoroughly coated. 

Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out the […]

Continue Reading

VINTAGE VINEGAR PULL CANDY

On June 5, 2011 By
Print Friendly, PDF & Email

 

This vintage recipe was taken from an old magazine clipping of unknown origin, dated 1915.

This is a perfect homemade candy recipe if you want to gather the family together for an old-time toffee pull. Two cups granulated sugar, one-half cup water, two tablespoonfuls vinegar, one […]

Continue Reading

MOLASSES CANDY

On June 5, 2011 By
Print Friendly, PDF & Email

Take equal quantities brown sugar and Orleans molasses (or all molasses may be used), and one tablespoon sharp vinegar, and when it begins to boil, skim well and strain, return to the kettle and continue boiling until it becomes brittle if dipped in cold water, then pour on […]

Continue Reading

NUT TOFFEE

On June 5, 2011 By
Print Friendly, PDF & Email

 

This toffee recipe calls for hickory nuts, but it is also delicious when made with peanuts, cashews, walnuts, or almonds.  

Two pints maple sugar, half pint water, or just enough to dissolve sugar; boil until it becomes brittle by dropping in cold water; just before pouring […]

Continue Reading

MASHED POTATO-COCONUT FUDGE

On June 5, 2011 By
Print Friendly, PDF & Email

1/4 c. hot mashed potatoes

1 tsp. butter

2 1/2 c. sifted powdered sugar

1/2 tsp. vanilla

Dash of salt

1 1/3 . shredded coconut

2 sq. unsweetened chocolate, melted

Mix potatoes and butter in bowl. Add sugar gradually and beat until well blended. Add vanilla, […]

Continue Reading
Print Friendly, PDF & Email

PAULA DEEN’S CHOCOLATE CHEESE FUDGE BALLS ON A STICK

Ingredients:

1/2 pound Velveeta cheese, sliced

1 cup (2 sticks) butter

1 teaspoon vanilla extract

1 cup chopped nuts

Two 16-ounce packages confectioner’s sugar

1/2 cup cocoa

Skewers

Directions:

Melt cheese and butter together over medium heat in […]

Continue Reading

Looking for something?

Use the form below to search the site:


Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

    Set your Twitter account name in your settings to use the TwitterBar Section.