Chocolate cherries

We can enjoy these year round, I think......

Chocolate Cherries
Mrs. Marvin Custer

1 pound butter
1 can sweetened condensed milk
1 1/2 cups confectioners sugar
3 cups pecans, chopped
2 cup coconut
1/2 cup red candied cherries
1/2 cup green candied cherries
1 bar paraffin
1 bar German Chocolate
1 ( 6oz) package chocolate chips

Melt butter and add condensed milk, then sugar and stir well. Add pecans, coconut and cherries. Chill 3 hours or overnight. Roll in balls the size of walnuts and chill again. Melt paraffin, chocolate and chocolate chips. Dip candy in mixture and chill. makes approximately 154 pieces.

Date Roll Candy

Here is the dessert for the week...I know it really isn`t candy making time of the year....but really cant you make candy any time of the year!

Date Roll Candy
Patricia Miller

1 1/2 cup brown sugar
1 1/2 cup white sugar
1 cup milk
1 Tablespoon butter
1 small box of dates
1 cup nutmeats

Mix sugars, milk, and butter and boil slowly to soft ball stage in cold water. Take off heat and beat until stiff and creamy. Add dates and nutmeats and pour into wet towel and roll.

Marshmallows

Here is a start of another week of cake,cookies and of course Candy....for the holidays.

Marshmallows
Helen L. Beach

1 envelope unflavored gelatin
1/3 cup cold water
1/2 cup sugar
2/3 cup light corn syrup
1 teaspoon vanilla
4 cups cornflakes or rice cereal

Soften gelatin in cold water in top of double boiler. Place over boiling water and stir until dissolved. Add sugar and stir until dissolved. Remove from heat. pour corn syrup into large bowl of electric mixer. Add vanilla and gelatin and sugar mixture. Beat at highest speed until mixture becomes thick and of soft marshmallow consistency, about 15 minutes. Crush cornflakes or rice cereal with rolling pin and line sides and bottoms of 7 x 10 x 1 1/2-inch greased pan. pour in marshmallow mixture and smooth top with spoon of knife. Sprinkle additional corn flakes or rice cereal on top. Let stand in cool place ( not a refrigerator) until well set, about 1 hour. To remove from pan, loosen around edges with knife and invert over cookie sheet. Cut into squares with sharp knife moisten with water. Roll marshmallows in remaining corn flakes or rice cereal to coat the sides of the marshmallows. For variation, roll in powdered sugar and cornstarch or roll in coconut. For ginger or chocolate flavor, crush ginger or chocolate cookies and coat marshmallow with them.

Christmas Candy

Here is a recipe you can make around the holidays!

Christmas Candy
Miss Freda Schirley

3 cups sugar
1 cup white corn syrup
1 1/2 cups cream
1/2 teaspoon salt
1 1/2 teaspoon vanilla
1/2 pound brazil nuts, cut in small pieces
1/2 pound English walnuts, cut in large pieces
1/2 pound pecan halves
1/2 pound candied cherries
1/2 pound candied pineapple, cut in small pieces

Cook sugar, syrup, cream and salt until soft ball stage or medium firm stage. Remove from heat and beat until mixture thickens slightly and changes color slightly. Beat in remaining ingredients and stir until mixed thoroughly. Pour in large flat buttered pan or cookie sheets. Let stand 24 hours can cut in squares. Will keep indefinitely. If is quite firm, it may be cut sooner than lapse of 24 hours.

Creole Pecan Pralines

Here is another candy recipe for the week.

Creole Pecan Pralines

2 1/2 cups sugar
1 small can evaporated milk ( 2/3 cup)
4 Tablespoon Margarine
2 1/2 cups pecans, shelled

Cook sugar, evaporated milk together slowly in heavy skillet to soft ball stage ( 240 degrees). Remove from fire and cool slightly. Add butter and vanilla and beat for a few minutes only. Add pecans. Before candy hardens, drop by spoonful onto waxed paper.

Old-Fashioned Potato Candy

I love candy of any kind almost.

Old-Fashioned Potato candy

1 small potato, boiled
1 Tablespoon butter
1/2 teaspoon vanilla
1 box confectioners sugar
peanut butter
chopped nutmeats or colored sugar

Mash potato, butter and vanilla together. Gradually add enough confectioners sugar to make a rather stiff fondant. Roll flat, between 2 sheets of waxed paper, about 1/4-inch thick. Spread with crunchy peanut butter. Roll like jelly roll to 1 -1 1/2-inch pieces. Colored sugar may be made by dropping a few drops of food coloring into sugar and mixing well.
Other fillings such as chopped dates, candied fruits, may be used instead of peanut butter. Roll may be cut into several parts and each rolled in different sugars or nuts.

Coconut Confetti

Here is another candy recipe for those upcoming candy making time.

Coconut confetti
Mrs. Marilyn Merrick

1 6-oz package semi-sweet chocolate morsels
2 Tablespoon white corn syrup
1 Tablespoon water
1 1/2 cupwater

In double boiler, over hot not boiling water, melt chocolate pieces with corn syrup and water. Then stir in coconut lightly. Drop mixture by heaping teaspoonfulls onto waxed paper lined cookie sheet. Refrigerate until firm. Makes about 24.

Buttermilk Pecan Candy

Here is an old recipe for candy. You do holidays are coming up.....


Buttermilk Pecan Candy
Mrs. lewis Clodfetter

1 cup buttermilk
1/2 cup butter
1 teaspoon soda
2 cups sugar
3 Tablespoon white syrup
1 teaspoon vanilla
2 cups sugar, sifted ( I know a repeat, I left this sugar out)
2 cups pecans, chopped

Combine and cook to soft ball stage. Beat until creamy. Add pecans. pour into buttered pan and cut when cool.

Buttermilk Candy

Here is a recipe sure to please, and a candy recipe at that, get ready for that candy making time.

Buttermilk candy
Mrs. Mary Hailstorm

2 1/2 cups sugar
1 cup buttermilk
1/2 cup butter
2 Tablespoons light corn syrup
1 scant teaspoon soda
1 teaspoon vanilla
1 cup nutmeats

Combine all ingredients except vanilla and nutmeats in large pan. Bring to a boil and cook until soft ball stage. Remove from heat anbd add vanilla and nutmeats. Beat until firm. Pour into buttered 8 x 8 -inch square pan. Cut into squares when cool.

Mrs. Stover`s Fudge

Here is a recipe for your candy making file of recipes,It is very rich, would be good for those chocolate lovers out there.
This recipe is from 1968.

Mrs. Stover`s Fudge
Mrs. pearl L. Richter

3 large milk chocolate candy bars ( 9 1/4 oz)
3 packages chocolate chips, about 3 cups
1 jar marshmallow cream ( 7 1/2-oz size)
1/2 stick margarine
1 cup nutmeats ( or leave out)
1 large can evaproated milk
3 cups sugar

Break chocolate bars in pieces and combine with chocolate chips. Pour marshmallow cream on top. Combine and bring to a boil, sugar, evaporated milk and margarine. Boil for 8 minutes. While still hot, pour over chocolate in bowl. Stir well with spoon, then beat with mixer until well mixed. Add nutmeats and mix well. Pour into two large buttered cookie sheets. Makes about 5 pounds.


* note can line cookie sheets with wax paper for easy clean-up, Butter the wax paper