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SWEETS FOR THE SWEET

 

 

 

PECAN PRALINES

1 c. brown sugar

1 c. sugar

1 c. milk

1 tbsp. maple syrup

1 tbsp. butter

1/8 tsp. salt

1 c. chopped pecans

 

Combine sugars and milk. Cook over low heat, stirring constantly

until sugars are dissolved and mixture boils. Cook until thermometer

registers 224. Add butter and pecans. Cook until a small amount of

mixture forms a soft ball when dropped in cold water. Cool quickly

to lukewarm. Stir in maple syrup and heat until thick. Drop on a

buttered surface and flatten out into patties. Makes 1 dozen.

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RASPBERRY DIVINITY

3 c. sugar

3 oz. pkg. raspberry gelatin

1/2 c. flaked coconut

2 egg whites, stiffly beaten

3/4 c. light corn syrup

1 c. chopped nuts

3/4 c. water

 

Combine sugar, corn syrup, and water. Bring to a boil, stirring

constantly. Reduce heat and cook to hard ball stage. Combine beaten

egg whites and gelatin - beat until mixture forms stiff peaks. Pour

hot syrup slowly into egg whites, beating until candy loses gloss and

holds shape. Fold in coconut and nuts (optional). Pour into greased

9 inch square pan. Top with rows of chopped nuts and coconut.

 

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CHOCOLATE TURTLES

-TURTLES:--

 

2 sqs. chocolate

1/2 c. margarine

2 eggs

3/4 c. sugar

1 c. flour

1 tsp. vanilla

 

--ICING:--

 

1/2 sq. chocolate

1/2 c. brown sugar

1/4 c. water

2 1/2 tbsp. butter

Powdered sugar

 

Melt 2 squares of chocolate and 1/2 cup oleo. Beat 2

eggs. Add sugar. Fold chocolate mixture into egg mixture. Fold in 1

cup flour and 1 teaspoon vanilla. Drop by teaspoon on hot waffle

iron (low). Bake 50 seconds. Cool

and frost. ICING: Boil chocolate, brown sugar, water,

and butter 3 minutes. Take off heat. Add powdered sugar

until thick. Put on turtles. Sprinkle with ground nuts.

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OATMEAL CANDY

2 c. sugar

1 stick margarine

1/2 c. milk

2 tbsp. cocoa

2 1/2 c. oatmeal

 

Mix sugar and cocoa together. Add milk. Bring to a boil

and boil for 1 1/2 minutes. Remove from heat and add

oatmeal. Drop on wax paper with a teaspoon and allow to

cool.

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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.

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JOHN'S MAPLE CANDY

1 c. peanut butter

1 c. corn syrup, maple flavor

1 1/4 c. powdered sugar

1 1/4 c. powdered non-fat milk

 

In large bowl, mix all ingredients. Roll into little balls the size

of walnuts. Refrigerate one to two hours. (Best if made a day ahead

of serving time.) Also may be rolled in finely shredded coconut or

chopped pecans and placed on waxed paper lined cookie sheets until

chilled. Makes about 5 dozen.

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WOW WHAT A 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.

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NANE'S 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.

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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.