Candies and Snacks

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Pralines Carrot Fudge Coffee Fudge Snowballs Puffed Rice Fudge Ground Beef Jerky Beef Jerky Sweet and Sour Pickles Brown Sugar Refrigerator Crisps Quick Chocolate Fudge Cream Cheese Mints Fudge Coconut Fudge Puffed Rice Brittle Creole Pralines

Pralines 1 cup maple syrup 2 cups chopped nut meats 2 cups powdered sugar ½ cup cream 1 tsp. vanilla Boil sugar, syrup and cream to soft ball. Take from heat, add nuts. Flavor and beat creamy. Drop by teaspoon on waxed paper.

Carrot Fudge 1½ cups grated carrots 1½ cups granulated sugar ½ cup water ½ tsp. lemon extract Cook carrot, sugar and water to a thick preserve like apple butter. Make s syrup of 2 cups granulated sugar, ½ cup water, cooked to a soft ball. Take from heat, add cooled preserved carrot and cook again to soft ball. Take from heat, add flavoring and beat until creamy. Pat to inch depth in buttered pan. Cool and cut in squares.

Coffee Fudge 2 cups granulated sugar 1 rounded tsp. butter 1 cup clear strong coffee 1 cup chopped nuts, any kind Boil sugar, coffee and butter to soft ball. Take from heat, beat to cream, beat in nuts. Pour into buttered pan and cut into squares.

Snowballs 4 cups ALL-BRAN cereal 1½ cups dried apricots 1 cup dried pitted prunes 2 cups chopped pecans 1 2/3 cups raisins Confectioner's sugar Place cereal and prunes in a food processor or blender; cover and process until cereal is crumbled. Add raisins, apricots and pecans; process until finely chopped. Shape into 1" balls. Roll in confectioner's sugar. Store in an airtight container in the refrigerator. Roll again in sugar before serving.

Puffed Rice Fudge 2 cups sugar ½ cup sweet milk ½ cup evaporated milk 1 Tbsp. butter ½ cup puffed rice 1 tsp. maple flavoring Cook sugar, milk and butter to soft ball. Take from fire, add flavoring and stir rice which has been crisped in the oven. Beat until it begins to thicken, pour into greased tins and mark into squares.

Ground Beef Jerky 4 lbs. Ground Meat 2 tsp. Tabasco Sauce 1/2 tsp. Onion Salt 1/2 tsp. Onion Powder 1/2 tsp. Garlic Salt 1/2 tsp. Garlic Powder 1/4 cups Liquid Smoke 1/2 cup Soy Sauce 1/8 cup Worcestershire Sauce 1 Tbsp. Crushed Red Peppers 6 ozs. jalepeños (chopped finely) Mix well and spread out on a cookie sheet or dehydrator tray. Cook on low heat till dry.

Beef Jerky I have a food dehydrator. I dehydrate meat for snacks and apple rings. I have quite a method of soaking the meat so that it tastes like seasoned steak when dried. I have no real recipe. These are "kinda" measures. I take a sauce pan and start adding: 2 bay leaves 1 cup water 2 to 3 beef bullion cubes Onion flakes 6 peppercorns 1/2 cup bbq sauce 1 tsp. minced garlic oregano 1 tsp. salt per pound of meat meat tenderizer 2 Tbsp. mustard 1/4 cup Worcestershire sauce 1/4 cup catsup 2 Tbsp. chili powder sometimes salsa (depending on mood) let simmer for 15 minutes let steep for 15 minutes bring to boil while cutting meat Leave meat partially frozen and cut in 1/4 inch thick strips Place meat in casserole dish and pour hot sauce onto meat. Let sit in fridge for 3 or 4 hours. Lay in dehydrator for 6-8 hours or place in oven at 145°F for same amount of time or until dry but pliable. Oven times vary depending on oven type.

Brown Sugar Refrigerator Crisps Yields: 6 dozen 2 eggs, slightly beaten 3 1/2 cups unsifted all-purpose flour 2 cups brown sugar, packed 1 tsp. baking soda 1 cup butter or margarine 1/2 tsp. salt 3 tsp. vanilla 1 cups finely chopped walnuts, opt. Cream eggs, sugar, butter, & vanilla. Combine flour, soda, and salt. Add to egg mixture, blend well. Stir in nuts (if used). Divide dough in half. Roll each half into a log, 2 inches in diameter in waxed paper. Twist ends to shut. Refrigerate until firm, at least overnight. Cut rolls into 1/4 inch thick slices. Set sliced 1 inch apart on ungreased cookie sheets. Bake at 350°F for 10 - 12 minutes or until golden crisp. **NOTE** Dough will keep as long as 1 1/2 weeks in the refrigerator. Wrap well and seal before refrigerating.

Quick Chocolate Fudge 1 package (12 oz.) milk chocolate chips 1 cup sweetened condensed milk 3 Tbsp. butter 2 tsp. vanilla extract 3/4 cup chopped walnuts Coconut or other decorations Melt chocolate chips in top of double broiler over very low heat. Stir until melted. Remove from heat. Stir in condensed milk, butter, and vanilla. Blend until butter is mixed with the chocolate. Stir in nuts. Spread mixture in lightly oiled 8 inch square pan. Cool at room temp. Cut into even squares.

Cream Cheese Mints Yields 8 dozen mints 1 (8 oz.) package cream cheese 2 Tbsp. half and half 1/4 cup soft butter 1 (15 oz.) package white creamy frosting mix 1 tsp. peppermint extract Food coloring, as desired Combine cream cheese, half and half, and butter in a heavy bottomed saucepan. Stir over low heat until cheese mixture is soft, creamy and butter is melted. Blend in the frosting mix and stir to blend well. Add peppermint extract and food coloring of your choice. ( You may divide the batch to make 2 or 3 different colors) Roll mixture into balls or drop by teaspoonfuls onto waxed paper lined cookie sheets. Press with fork, or stamp with cookie stamp for a decorative design, if desired. Let mints stand, uncovered at room temp. until firm and outside is dry. Inside should still be creamy. **Note: You may dust wax paper w/ powdered sugar before dropping mints onto it, or you may dip the mints in melted chocolate, if desired.

Sweet and Sour Pickles...Ummm Good ! Purchase whole dill pickles (cheapest you can find). Empty all liquid from container (down sink). Cut pickles in shape you want them, such as: spears, chunks or slices. Replace in empty pickle container. Add one cup of sugar for each pint that container holds. Replace cap. Place in refrigerator - or keep out - shake once every couple of days to disperse sugar throughout. Chill thoroughly before using. Ready to use in two weeks. Enjoy !

This recipe has been used in my family for at least 3 generations. I call it my "cheap" fudge because the ingredients are usually always in my cabinets. It is my kids favorite fudge. Fudge 2 cups sugar 1 Tbsp. cocoa 3/4 cup milk 1/4 cup white syrup 1/2 tsp. salt Mix and stir over medium heat. Don't stir after it starts to boil. Cook to soft ball stage. Beat in 2 Tablespoons butter and 1 Tablespoon vanilla. Beat until it looses its glossy appearance. Pour into buttered pan. Cut when cool. Timing is real important at the end, if you do not beat it long enough it is not as good. If you beat it too long it sugars before you can get it out of the cooking pan. I hope you enjoy it!

Coconut Fudge 2½ lbs. brown sugar 1 tsp. lemon or vanilla extract ½ pint rich milk or cream 1 lb. shredded coconut Cook all but flavoring to firm ball. Take from heat and beat until thick and light colored, adding the flavoring. Turn into buttered pan and mark into squares.

Puffed Rice Brittle 1 cup sugar 1 Tbsp. butter ½ cup water ½ tsp. salt 1 tsp. vinegar 1 cup roasted peanuts, skinned ½ box puffed rice 2 Tbsp. white syrup Boil sugar, water and vinegar for five minutes, counting from time boiling begins. Add syrup, butter and salt and boil to brittle. Crisp rice in oven and mix with peanuts. Sprinkle in buttered shallow pan and turn boiling syrup over. Break into pieces when cold. Delicious, especially for children.

Creole Pralines 3 cups sugar 1 cup thin cream 1 extra cup sugar 3 cups pecans Put sugar in saucepan, stir in cream until sugar is melted. Boil without stirring to soft ball. Melt extra cup sugar in iron skillet until it dissolves in dark brown syrup or caramel. Be very careful as it scorches easily. Turn caramel syrup into cream syrup, boil up once, remove from heat, beat until thick, then add nut meats. Drop by spoonfuls on greased cookie sheet. Let cool. Back to the Kitchen

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