Vanilla Fudge
1 ½ lb. white sugar (3 cup granulated sugar)
½ C. light corn syrup
1 ¼ C. canned milk. Evaporated
¼ lb. margarine or butter (½ cup)
1 tsp. vanilla
Combine sugar, syrup, milk and margarine. Cook on medium heat to firm ball stage. (232 - 238 degrees). Remove from heat. Add vanilla and beat until it loses its glossy appearance. Put on greased plates and cool. Cut in squares. Don't double this recipe. Yield: 2 pounds
FAMILY:
Jorgensen
Gary and June's family
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Divinity Fudge
Family Favorite
Do on a Clear Day NO CLOUDS in the Sky.
2 ½ Cup sugar
½ Cup water
½ Cup light corn syrup
2 egg whites
1 tsp. Vanilla
1 Cup chopped nuts
Boil sugar, water and syrup to soft ball stage. (230 degrees) Beat egg whites until stiff. Pour one-half sugar mixture over egg whites, beating constantly.
Cook remaining sugar mixture to hard ball stage (24 0 degrees); pour over egg white mixture. Beat mixture until it begins to hold shape. [you have to beat a long time]
Add vanilla and nuts; pour into a buttered 8 by 8 inch pyrex dish let cool cut into pieces.
FAMILY:
Jorgensen
Gary and June's family
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Candy Pop Corn
1 Cup Sugar
1/2 Cup Water
Food Coloring
Stir sugar and water over heat until sugar is dissolved. DON'T Stir. Cook until mixture spins a thread. Stir in coloring and Quickly pour over popcorn and stir until its not sticky.
Makes about 4 quarts
FAMILY:
Jorgensen
Emma Jorgensen
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Emma Jorgensen's Puff Rice
Family Favorite
2 Cups Sugar 2/3 Cup Karo Syrup
1/2 Cup Water OR 1/3 Cup Molasses
2 Tbs Vinegar 1 Cup Water
3 Tbs Molasses 2 Cup Sugar
1 Heaping Tbs butter 2 Tbs Vinager
1 Tbs Butter
Combine all above ingredients in Large heavy pan. She cooked on a wood and coal stove. (They still cook on a wood and coal stove and it is 2002.) Keep fire hot. Cook until mixture forms a soft ball in cold water. Pour over puffed rice or popcorn.
Emma used a Large heavy pan, big enough to cook and then stir in the puff rice. Keep adding puff rice until each piece is lightly covered. She poured the mixture into a lightly buttered Large 17x12 inch cake pan. There was always a table knife in the pan for anyone that wanted a piece.
This candy was made whenever company was expected. And when they wanted a treat. In later years, when we didn't have time to make the molasses candy we would make Puff Rice with Marshmallows. 1/4 c. margarine, 40 lg marshmallows cook on low heat until marshmallows are melted, and stir that into the puff rice. Pour it into a lightly buttered Large cake pan.
FAMILY:
Jorgensen
Emma Jorgensen
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peanut candy
2 Cups Sugar
1/3 Cup Vinegar
1 Heaping Tbs Butter (margarine)
1/2 Cup Molasses
1/3 Cup Water
1 Cup Crushed Peanuts (Salted)
Vanella
Mix above ingredients together, except peanuts, and cook until it cracks in cold water. Stir in peanuts and pour on buttered platter, stretch as soon as it can be handled. Cut with knife after making a rope and let it cool.
Break with back of knife into desired pieces.
FAMILY:
Charlesworth
Josie Juanita Abraham Charlesworth
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honey or molasses candy
|
2 Cups Sugar
1 Cup Honey or Molasses 1/2 Tsp Salt Vanella |
3/4 Cup Light Cream
or 2 Tbs Butter 1/2 Cup Milk |
Put all ingredients in a heavy saucepan. Stir until sugar dissolves. Cook until a hard ball or crack stage. Pour into a greased pan. When cool enough to handle, stretch until light and porous. Break into pieces when cool.
FAMILY:
Charleworth
Josie Juanita Abraham Charlesworth
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