Licorice Caramels

from the kitchen of Stephanie

These are my favorite!!!

1 can (14 oz) sweetened condensed milk
2 c sugar
1 c butter
1/4 tsp salt
1 1/2 c light  corn syrup
1 tsp anise extract
black food coloring paste

Combine first 5 ingredients in a heavy saucepan and cook until mixture reaches 234 degrees.  Stir constantly.  Add anise extract and enough black food coloring to obtain desired color.  Pour into a buttered 9x13 pan and let cool.  Cut and wrap in waxed paper.  (Other flavors and colors can be added instead of the anise extract and black food coloring.)

Carmel Candy

from the kitchen of Debra

2 Squares Butter or Margarine
1 can canned Milk - Recipe called for condensed but we have used Evaporated).
2 C Sugar
1 1/3 Cups Light Karo Syrup
2 Cups nuts (can be omitted)

Combine all ingredients in pan. Bring to a full boil on high heat. Stir for 7 min. Bring head down to Med/Low and cook until candy makes a firm ball when dropped in cold water (aprox 225 - 230). Add nuts and pour into a 9 X 13 buttered cake pan. Set into fridge until cool. Cut 1" by 1" inch squares and wrap using waxed paper.

Fudge

from the kitchen of Debra

2 C Sugar
 1/2 C Milk
2 squares Chocolate
1/2 C Butter (1 cube)
1/4 C Light Karo Syrup

Cook and stir while candy boils hard for 1 1/2 min. Beat with Mixer till cool. Add nuts and put in Buttered Pan.

Suckers

from the kitchen of Debi

2/3 c. corn syrup
2 c. sugar
1 c. water

Mix together well in a saucepan. Heat on high heat. Let boil until it reaches 300° (use a candy thermometer).
Take off heat and mix in flavoring (oil = 1/2 to 1 tsp. or extract = 1 T. or as you much as you like) and color.
Pour into Pam-ed molds (prepare them while it's cooking - rub the oil around with your finger so it's well covered).
Let cool - pop out - Enjoy!

Creamy Fudge

from the kitchen of Luana

1 (12 oz) pkg semi-sweet chocolate chips
2 (8 oz) Hershey's bars
2 cubes butter
4 c sugar
1 can evaporated milk
2 1/2 c mini marshmallows
1 c nuts
2 T vanilla
2 1/2 c frozen marshmallows

Break up chocolate and butter. Put in bowl with chocolate chips. Put milk, sugar and 2 1/2 cups marshmallows together in a big pan. Stir and boil 7 minutes. Remove from heat; pour over chocolate and butter. Stir until it loses shine. Add frozen marshmallows, nuts (if desired) and vanilla. Put in individual buttered dishes or a 9 x 13 or 15 x 10 inch pan.

Mixed Nuts

from the kitchen of Melanie

1 c almonds
1 c pecans
1 c walnuts

melt 1 cube real butter on cookie sheet in 225 degree oven.  Pour nuts on butter.  Bake 30 minutes, turning often. 

Stir into nuts:
2 beaten egg whites
1 c sugar

Bake at 325 degrees for 30 minutes.  Turning every 10 mminutes until done.  Let cool, break apart.

Peppermint Bark

from the kitchen of Carol O.

12 oz semi sweet chocolate chips
10 oz white chocolate chips
 1/2 tsp peppermint extract
6 candy canes, crushed

Line a jelly roll pan with alluminum foil.  Melt semi sweet chocolate chips in microwave.  Pour and spread in jelly roll pan.  Cool for 5 minutes in refrigerator.  Don't let it sit until it hardens, just until the layer is firm and not shiny.  Melt white chips in microwave following the directions on pkg.  Stir in peppermint extract.  Pour and spread over semi sweet chocolate chips.  Let it sit for a couple of minutes.  Sprinkle crushed candy canes over white chocolate and press lightly with fingers until firm.  Keep in fridge.

Yummy Chex Mix

from the kitchen of Shawnalyn

1 lg. box corn chex
1 lg. box rice chex
2 cups sliced almonds
2 cups butter
2 cups sugar
2 cups light karo syrup
2 t. vanilla extract
shredded coconut

In an extra large bowl or divide into 2 bowls, combine cereal, almonds and coconut. Combine in a sauce pan butter, sugar, and karo syrup. Bring to a boil and boil for 2 min. remove from heat and add vanilla. Pour over cereal mixture and mix well to coat. YUMMY!

You can add or subtract with this recipe. I don't add coconut. I have had it with Golden Grams for one of the cereals and peanuts instead of almonds. That was really good too!

Orange Caramels

from the kitchen of Carol O.

2 c sugar
1/2 c butter
2 c corn syrup
1 can evaporated milk
1 tsp vanilla
1/2 tsp orange extract (or to taste)

Combine sugar and corn syrup.  Mix well.  Bring to a boil on high heat, stirring constantly.  Boil until mixture is clear,  Add vanilla, butter, milk and orange extract very slowly, stirring constantly.  Do not let boiling stop.  Reduce heat to medium.  Cook to softball stage (230).  Remove from heat and pour into buttered 9 x 13 pan to cool.  When cool, cut and wrap in wax paper.

5 Minute Fudge

from the kitchen of Niki

12 oz semi sweet chocolate chips
3/4 pkg of butterscotch chips
1 can sweetened condensed milk
1 tsp vanilla
walnuts
currants

Cook chocolate chips, butterscotch chips, milk and vanilla in heavy bottom pot on low heat, stir for 5 minutes until it melts.  Add walnuts and currants.  Grease round cake pan and place your empty, cellophane wrapped milk can in the middle.  Pour in fudge around milk can to make a wreath effect.  Put in fridge for 30 minutes.  Decorate with green and red marrichino cherries.

Candy Glazed Popcorn

from the kitchen of Susan G.

2 c margarine, melted in pressure cooker pot or heavy pan (Blue Bonnet works best)
1 c white Karo Syrup
2 2/3 c sugar
2 tsp vanilla
12 qts popped corn (4 pumper batches)
2 c pecans
2 c almonds

Melt butter, slowly add Karo syrup and sugar.  Bring to a boil.  Turn down to steady boil and cook for 6 minutes.  DO NOT STIR!  Take off heat and add vanilla.  Pour over popcorn,pecans and almonds and stir.  Makes approx 12-13 bags.  Delicious!

Peanut Butter Balls

from the kitchen of Christine

1/4 lb soft margarine (not melted)
2 cups peanut butter
2 cups powdered sugar
36 (2 cups) crushed graham crackers

Mix and form into walnut sized balls. Chill for about an hour or longer. Dip in melted chocolate (Ghiradelli milk chocolate is the best!!) and place on a tray to let the chocolate harden. During the winter it is easy to put them outside for a couple of minutes for the chocolate to harden. ENJOY!!!

Symphony Fudge

from the kitchen of Stephanie

4 c sugar
1 pt whipping cream
2 lg Symphony toffee/almond bars (16oz)
2 cubes of butter

In large pot mix the sugar and cream. Stir well and bring to a boil.

While boiling, add two sticks of butter. Do not touch the sides or bottom of pan while stirring in the butter. Boil to the soft-ball stage (230 Degrees). Add the Symphony bars and beat in with an elcetrci mixer.

Pour into a greased pan and chill for 5-6 hours.