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    Peanut Brittle
    Prepare all ingredients and have them ready and standing by before you start making this recipe.
    Easy Recipe
    Makes about 1 pound of peanut brittle.

    INGREDIENTS:
    1 cup white sugar
    1/2 cup light corn syrup
    1/4 teaspoon salt
    1/4 cup water
    1 cup peanuts
    2 tablespoons butter, softened
    1 teaspoon baking soda
    DIRECTIONS:
    Grease a large cookie sheet and have ready.
    In a heavy 2 quart saucepan, bring sugar, corn syrup, salt, and water. Stir until sugar to a boil until it is dissolved.
    Stir in peanuts.
    Place candy thermometer in place and continue cooking.
    Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
    Remove from heat; stir in butter or margarine and baking soda
    Pour, quickly onto cookie sheet.
    If mixture is too thick to spread over pan,
    Lift and pull peanut into rectangle using a spatula or forks.
    cool.
    Break candy into pieces.

    Caramel Popcorn

    Easy Caramel Corn
    Makes about 30
    INGREDIENTS>
    
7 quarts plain popcorn
2 cups dry roasted peanuts or other nuts
2 cups brown sugar 
1/2 cup light corn syrup 
1 teaspoon salt 
1 cup butter or margarine
1/2 teaspoon baking soda 
1 teaspoon vanilla extract

    DIRECTIONS:

    Pop The corn
    Place the popcorn and peanuts into two greased baking pans.
    Preheat the oven to 250 degrees F (120 degrees C).
    Combine the brown sugar, corn syrup, margarine and salt in a saucepan.
    Bring to a boil over medium heat, stirring to blend.
    When the mixture starts to boil, stir constantly for 5 minutes.
    Remove from the heat,
    Stir in the baking soda and vanilla.
    The mixture will be light and foamy.
    Immediately pour over the popcorn in the pans, and stir to coat.

    Bake 15 minutes then stir, continuing this for an hour.
    Place wax paper on table or counter top and dum the corn onto it and separate the pieces.,
    Cool completely and store in airtight containers or ziploc bags.

    Peanut Cluster White Candy

    INGREDIENTS:
    2/3 pound vanilla almond bark
1 (11 ounce) package white chocolate chips 
1 (12 ounce) can peanuts 
1/2 (6 ounce) package almond toffee bits 
    (e.g. Heath Bits O' Brickle) 
    
DIRECTIONS:
    Line baking sheets or counter tops with waxed paper. Using a plastic mixing bowl melt almond bark in microwave or use a double boiler, stirring constantly until smooth. Pour in white chocolate chips and stir until smooth. Stir in peanuts and almond toffee bits. Remove from heat and drop,using a spoon, into clusters onto waxed paper.
    Cool .

    Peanut Butter Fudge

    INGREDIENTS:

    4 cups white sugar 
1 cup milk 
1/2 cup butter 
1 (7 ounce) jar marshmallow creme 
12 ounces peanut butter 
2/3 cup all-purpose flour

    DIRECTIONS:
    Grease a 9x13 inch baking dish,
    set aside.
    In a saucepan, combine sugar, milk, and butter.
    Bring to a boil, and cook 5 minutes.
    Remove from the heat.
    Stir in the marshmallow creme and peanut butter. Gradually stir in the flour.
    Spread into the prepared pan, and let cool.

    Marshmallow Fudge INGREDIENTS:

    
1 (7 ounce) jar marshmallow creme 
1 1/2 cups white sugar 
2/3 cup evaporated milk 
1/4 cup butter 
1/4 teaspoon salt 
2 cups milk chocolate chips 
1 cup semisweet chocolate chips 
1/2 cup chopped nuts 
1 teaspoon vanilla extract
    DIRECTIONS
    Line an 8x8 inch pan with aluminum foil.
    Using a large pan on medium heat,combine marshmallow cream, sugar, evaporated milk, butter and salt.
    Bring to a full boil, and cook for 5 minutes,or 240 degrees
    stir constantly.
    Remove from heat
    Put in semisweet chocolate chips and milk chocolate chips.
    Stir until chocolate is melted and mixture is smooth. Add nuts and vanilla.
    Pour into prepared pan.
    Chill in refrigerator for 2 hours, or until firm.

    Another Way to make this same fudge

    1/2 cup Butter 
2 1/2 cup Sugar 
5 oz. Evaporated Milk (one small can) 
12 oz. Semi-Sweet Chocolate Chip
6-7 oz. Marshmallow Creme/Fluff (may subsitute 2 cups mini-marshmallows)
1 cup Walnuts (chopped) -or- 4 oz. bag
1 tsp Vanilla Extract

    Line a 9" x 9" pan with aluminum foil and set aside.
    Place chocolate chips, vanilla, and marshmallow cream Chop walnuts and set aside (optional).

    Heat milk at Medium setting until warm then add sugar.
    Bring to a rolling boil (Medium-High),
    stirring constantly with a wooden spoon.

    Continue to boil for [8] full minutes
    -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°F Remove from heat and add butter. Pour hot mixture over chocolates, vanilla, and marshmallow cream
    without scraping the sides of the hot saucepan.
    Mix until the chocolates are melted.

    Add walnuts if desired.
    Mix thoroughly and cast into prepared pan.
    Cool at room temperature. Remove from pan, remove foil, cut into squares.

    Divinity (Egg Whites)

    Creamy Divinity
    
2 cups granulated sugar 
1/2 cup light corn syrup 
1/2 cup ice water 
2 large egg whites 
1 cup finely chopped nuts 
1 teaspoon vanilla extract 
    
Directions:

    In a heavy saucepan add sugar, syrup and water on low heat setting.
    Stir constantly until sugar is dissolved. Bring to a boil and cook until it reaches the firm ball stage on your candy thermometer.
    In a mixing bowl, beat egg whites with an electric mixer until stiff.
    Slowly add syrup to egg whites in a slow, steady stream, beating at low speed.
    When all syrup is used, beat at high speed until candy holds its shape when the beaters are pulled away from the bowl, about 20 minutes.
    Fold in nuts and vanilla.
    Drop by spoonfuls onto a wax paper-lined baking sheet and let stand until firm.
    Place in airtight containers.

    Chocolate Fudge

     quick and easy. 1 (12-ounce) package or 2 cups
    Semi-Sweet Chocolate Morsels
    1 (14-ounce) can Sweetened Condensed Milk 1 cup chopped walnuts
    1 teaspoon vanilla extract

    Line an 8 or 9-inch square baking pan with heavy aluminum foil. Combine morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.
    Spread evenly into prepared baking pan.
    Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
    Note: Lining your pan with aluminum foil helps you to get the fudge out of the pan easily and cut into squares.

    Pralines

     Ingredients:
    1-1/2 cups sugar 
1 tsp. vanilla 
3/4 stick butter
 3/4 cup light brown sugar
1/2 cup milk
 1-1/2 cups pecans
    Directions:
    Place all ingredients in a large pan.
    Low heat to dissolve then medium heat bring to boil.
    Bring to soft ball stage on candy thermometer.
    Remove from heat and stir until mixture cools and thickens. Spoon out on buttered wax paper or aluminum foil.

    Cocoa Fudge
    
Ingredients
    
2 cups white sugar 
1/2 cup cocoa
1 cup milk 
4 tablespoons butter 
1 teaspoon vanilla extract 
    
DIRECTIONS
    Grease an 8x8 inch square baking pan. Set aside. Combine sugar, cocoa and milk in a medium saucepan.
    Stir to blend, then bring to a boil, stirring constantly.
    Reduce heat and simmer. Do not stir again.
    Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C).
    If you are not using a thermometer,
    then cook until a drop of this mixture in a cup of cold water forms a soft ball.
    Feel the ball with your fingers to make sure it is the right consistency.
    It should flatten when pressed between your fingers.

    Remove from heat.
    Add butter or margarine and vanilla extract.
    Beat with a wooden spoon until the fudge loses its sheen.
    Do not under beat.

    Pour into prepared pan and let cool.
    Cut into squares.

    Sweet Spiced Pecans Recipe
    1 C. sugar
1 1/2 T. ground cinnamon
1 t. ground cloves
1 t. salt
1 t. ground ginger
1/2 tsp. ground nutmeg
1 egg white
1 T. cold water
1 pound large pecan halves

    Preheat oven to 250° F. Butter a large jelly-roll pan or cookie sheet with sides.
    Mix together thoroughly all of the dry ingredients.
    Beat egg whites with cold water until frothy but not stiff.
    Add spiced sugar mixture and blend well.
    Add nuts; stir to coat completely.
    Spread nuts onto pan; place in oven.
    Bake for 1 hour, stirring every 15 minutes.
    Remove from oven when dry and toasty.
    Cool and store in an airtight container.
    Make more than one batch if you want some for yourself.

    White Christmas Fudge

    1 cup heavy cream
2/3 cup light corn syrup
3 tbsp butter
2 cups grandulated sugr
3/4 tsp vanilla
1 cup chopped walnuts or pecans
    In saucepan combine, cream, corn syrup, butter, and sugar.
    Place over medium heat and stir occasionally
    Let it come to full boil
    Cook until reaches 238 on a candy thermometer or soft ball stage
    . Remove from heat and stir in 6 oz white chocolate chips.
    Beat with a wooden spoon as it cools.
    Add Vanilla and nuts.
    Pour into baking pan and refrigerate until firm

    Christmas Fudge BonBons

     Make fudge as follows:
    2/3 cup of evaporated milk
    3 1/2 cups sugar
    2 sticks margarine
    1 tsp vanilla
    16 oz of semi-sweet chocolate chips

    1 16 oz pack of melting chocolate for dipping.
    or almond bark.
    (michaels has great candy making chocolate for this)

    Cook milk, sugar, margarine, and vanilla until the temp reaches 240 or about 6 minutes beating constantly. if not using a thermometer, test by dropping into cool water and if it forms a soft ball.

    take off heat and add chocolate chips and beat smooth until melted
    pour into foil lined pan and let cool until warm enough to handle. Dont let it get cold or set firm.

    After it is still warm cut into large squares.
    One square at a time take out and knead well with hands and break small chunks off and using the palms of your hands, roll into balls, placing on cookie sheet that has been lined with wax paper.

    This is a bit messy for your hands but well worth it.
    Continue in this manner until all has been rolled into small balls.
    These are good about 1 inch in diameter, but you can make them smaller or larger

    set all in refrigerator and let the balls cool completely and harden.
    Take out of fridge and
    place melting chocolate into a bowl and in the microwave
    microwave for 2 minutes
    Stir good with wooden spoon
    using a spoon dip chocolates one at a time in the melted chocolate and set on wax paper to harden.
    When hardened these bon bons can be kept in an air tight container for several months.

    __________________________
    If you wish to finely chop some nuts you can roll the bon bons in the nuts after dipping in chocolate.

    after rolling the chocolate balls you can place a peanut or walnut in the middle and re roll before dipping.
    pretzels can be dipped in the melting chocolate or almond bark, the same way
    you can also use white almond bark if you wish; to dip the bon bons or pretzels

    If you do pretzels you can put half a bag into the bowl at a time and stir gentley to coat each pretzel and then place them individually onto wax paper that you have put on the table.






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