Archive for ‘Candy’

August 15, 2010

O’Henry Bars

Hilda Friesen

  • 1 c. brown sugar
  • ½ c. butter
  • ½ c. milk

Bring to boiling point. Remove from heat. Add:

  • 1 c. graham wafers (broken)
  • 1 c. nuts
  • 1 c. cocoanut

Arrange whole wafers in bottom of pan 9×12. Cover with filling. Cover again with whole graham wafers. Cover with icing.

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August 15, 2010

Carnation Milk Fudge

  • 2 tbsp. butter
  • 2/3 c. (or small can) carnation milk
  • 1 2/3 c. white sugar
  • ½ tsp. salt
  • 2 c. miniature marshmallows (4 oz.)
  • 1 ½ c. semisweet chocolate chips
  • 1 tsp. vanilla
  • ½ c. chopped nuts

Mix butter, milk, sugar, and salt in pan over heat. Bring to boil, cook 5 minutes stirring constantly. Remove from fire. Add all other ingredients and stir till marshmallows milt. Pour into buttered 8×8” pan. Cool and cut in squares. Optional – decorate top with nuts or as desired.

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August 15, 2010

Butter Crunch

Mary Smart

  • 1 c. butter or margarine
  • 1 c. sugar
  • 2 tbsp. water
  • 1 tbsp. corn syrup
  • ¾ c. toasted almond (ground fine)
  • 1 square unsweetened chocolate (melted)

Melt butter over medium heat in heavy saucepan, add sugar, water and syrup and boil to hard ball stage. Meanwhile grease a pan and sprinkle ½ cup almonds on bottom of pan and pour syrup over some. Cool to room temperature then spread chocolate over top and sprinkle with remaining nuts. Break when cold. Yield 1 lb.

August 15, 2010

Jello Pudding Fudge

Faye Ross – who is this? nobody knows

  • 1 pkg. (4 oz.) Jello Chocolate Pudding (cooking kind)
  • 2 tbsp. butter
  • ¼ c. milk
  • 1 ½ c. sifted icing sugar
  • ¼ c. chopped nuts

Combine pudding mix, butter and milk. Bring to a full boil, boil gently 1 minute, stirring constantly. Remove from heat. Quickly blend in sugar. Add nuts. Pour into greased 8”x4” pans. Cool; then cut into squares.

August 14, 2010

Meringues

Linda MacArdell – A friend of Vi’s from high school.

  • 2 egg whites
  • ½ c. sugar
  • 1 tsp. vanilla
  • ½ tsp. vinegar

Beat egg whites very stiff, gradually beat in sugar. Beat in vanilla and vinegar. Put 2 or 3 layers of wax paper on cookie sheet and drop mixture by tsp., hollowing out centre of each for whipped cream. Slow oven 250-275 for about 1 hour till shade of white, not golden.

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August 14, 2010

Never-Fail Fudge

“Fudge is the First to Go” – article

  • 2 c. brown sugar
  • ¼ tsp. salt
  • 3 tbsp. flour
  • 1 ½ tsp. baking powder
  • ½ c. milk
  • 2 tbsp. butter
  • vanilla
  • ½ c. chopped nuts

Mix brown sugar, salt, flour and baking powder; stir in milk. Heat, stirring, until sugar dissolves and then add butter. Boil slowly to the soft ball stage (238 degrees F on the candy thermometer), about 30 minutes. Add flavouring and nuts. Let cool; then beat until thick and creamy. Pile on plate. Cut in squares.

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August 14, 2010

Five-Minute Fudge

“Fudge is the First to Go” – article

  • 2/3 c. (small can) undiluted evaporated milk
  • 1 2/3 c. granulated sugar
  • ½ tsp. salt
  • 1 ½ c. diced marshmallows
  • 1 ½ c. semi-sweet chocolate pieces
  • 1 tsp. vanilla
  • ½ c. chopped nuts

Combine evaporated milk, sugar and salt in saucepan over medium heat. Heat to boiling. Cook 5 mins, stirring constantly, or until candy thermometer reaches 236 degrees. Remove from heat. Add marshmallows, chocolate pieces, vanilla and nuts. Stir 1 to 2 mins or until marshmallows melt. Pour into buttered 9-inch square pan.

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August 14, 2010

Puffed Wheat or Popcorn Balls

Mrs. Lutz (who is this?)

  • 1 c. sugar
  • ½ c. corn syrup
  • ½ c. water
  • ¼ tsp. salt

Mix above ingredients in large pan. Stir until sugar dissolves. Cook slowly until small bit dropped in cold water forms hard ball (not too brittle). Remove from fire. Add:

  • 2 tbsp. butter
  • 1 tsp. vanilla

Pour over 2 quarts (11 cups) puffed wheat. Stir well. Cool. With buttered hands press into balls. Yield: 20 (like tennis balls).

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August 14, 2010

Toffee

Marg Neufeld (who is this?)

  • 1 tin Eagle brand milk
  • 1 c. syrup
  • ¼ c. butter
  • 2 c. brown sugar
  • 1 tsp. vanilla

Put all ingredients into a pan. When it starts to boil stir for 25-30 mins. steadily. Pour into buttered pans and let cool. Mark off into squares before it gets too hard.

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August 14, 2010

Chocolate Fudge

Alana Krueger

Mix together in a heavy sauce pan:

  • 2 c. white sugar
  • 1 c. light cream
  • 2 squares chocolate (unsweetened)
  • 1 c. icing sugar

Heat and cook until mixture forms a soft ball (about 4 ½ mins). Add:

  • 2 tbsp. butter
  • 1 tsp. vanilla

Do not stir till fudge is lukewarm, about 110 degrees F. Beat by hand and pour into buttered pan when it begins to lose its shine.

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