MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: A 14-Minute Maple Candy
 Categories: Candies
   Servings:  6
 
      4 c  Maple sirup
      1 c  Cream
    1/4 c  Butter
      1 c  Nut meats, chopped
      1 ts Lemon extract
 
  Cook the maple sirup, cream, and butter for 9 minutes after the boiling
  point is reached.  Remove from heat, add the nut meats and extract and stir
  for 5 minutes. Pour into buttered pans and when cool, cut into squares.
  
  From: Culinary Arts Institute Encyclopedic CookBook Shared By: Pat Stockett
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: A 2-Minute Fudge
 Categories: Candies, Christmas
   Servings: 36
 
      1 lb Powdered sugar
    1/2 c  Cocoa
    1/4 ts Salt
    1/4 c  Milk
      1 tb Vanilla extract
    1/2 c  Butter
      1 c  Nuts, chopped
 
  In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla
  together until partially blended (it will be too stiff to blend
  thoroughly).  Put butter over top in center of dish.  Microwave at high for
  2 minutes, or until smooth.  If all butter has not melted in cooking, it
  will as mixture is stirred.  Blend in nuts.  Pour into a lightly-buttered
  8x4x3" dish.  Chill 1 hour in refrigerator or 20 to 30 minutes in freezer.
  Cut into squares.  Makes about 36 squares.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Nougat
 Categories: Candies
   Servings:  2
 
  1 1/2 c  Light corn syrup
      2 c  Sugar
    1/4 ts Salt
    1/4 c  Water
      2    Egg whites
    1/2 ts Almond extract
           Red or green food coloring
    1/4 c  Soft butter or margarine
      1 c  Toasted chopped almonds
    1/4 c  Chopped candied cherries
 
  DIRECTIONS: Mix first 4 ingredients in heavy saucepan. Cook, stirring,
  until sugar is dissolved. Cook, without stirring, until a small amount of
  the mixture dropped in cold water forms a hard ball (250-F). Beat egg
  whites until stiff, but not dry, in large bowl of electric mixer. Gradually
  beat in about one fourth (not more) of the syrup, and continue beating
  until mixture holds its shape. Cook remaining syrup until a small amount of
  mixture separates into hard and brittle threads when dropped in cold water
  (300-F). Gradually beat into first mixture, and continue beating until the
  mixture begins to hold its shape. Add flavoring and food coloring to tint a
  delicate shade. Beat in butter; continue beating until very thick and
  satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan,
  smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2" by
  1" pieces. Wrap each piece individually in waxed paper. For best flavor,
  store several days in a cool place before serving.
  
  Source: Mom's old magazine clippings- 1940's to 1970's
  
  From: Sallie Austin
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Paste
 Categories: Candies
   Servings:  6
 
      1 c  Whole, Blanched Almonds (6
           -ozs. or 1 1/2 C slivered) 1
           -1/3 C Powdered Sugar
      2 tb Water
    1/2 ts Almond Extract
 
  (This costs 2.89 for 8ozs. commercially)
  
  Toast almonds on baking sheet at 300 oF for 10 min.  DO NOT BROWN!!! Cool
  them for 5 min.
  
  Procerss the almonds 1 min.  Add sugar, water, and extract and process 15
  sec. to form a ball.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Roca
 Categories: Candies
   Servings:  6
 
      2 c  (1 pound) butter
      2 c  Sugar
    1/2 c  Whole almonds
      1 lg Package chocolate chips
    1/2 c  Walnuts ground in a blender
 
  Melt butter over high heat.  Add sugar, stirring until it foams up well.
  Continue over high heat, adding almonds.  Continue to cook, stirring
  continually until mixture is color of mahogany and sugar is all melted.
  (Take it off the heat for a moment if it starts to smoke.)
  
  Stir as you take it off the heat permanently and pour quickly onto your
  biggest flat pan with sides.  Tilt to spread evenly.  After 5 minutes, pour
  on chocolate chips. When they have melted a bit, spread them over the top
  of the hot mixture with a rubber scraper. Scatter ground walnuts over the
  top, shaking to distribute evenly.
  
  Candy is thoroughly cooled when the chocolate is dull looking. (Cool at
  least three hours at room temperature.) Break into pieces and it's ready to
  eat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Rocca
 Categories: Candies
   Servings:  6
 
      1 c  Pecans, chopped (we use
           -chopped almonds on some
           -batches)
    3/4 c  Brown sugar (packed)
    1/2 c  Butter or margarine (butter
           -makes it richer)
    1/2 pk (6 oz size) semisweet
           -chocolate chips. (1/2 cup)
 
  Almond Rocca: This is not for Almond Roca, yet it is close enough and it is
  real easy. In fact my 14 year old daughter has been making it by herself at
  christmas for the past 4 years. Hope this will meet your needs. It comes
  from the Betty Crocker cookbook, so you may have it on hand already.
  
  Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan. Heat
  sugar and butter to boiling, stirring constantly. Boil over medium heat,
  stirring constantly, 7 minutes (watch it real close the last minute or
  two).  Immediately spread mixture evenly over nuts in pan. Sprinkle
  chocolate pieces over hot mixture; place a baking sheet over pan so
  contained heat will melt chocolate.  Spread melted chocolate over canndy.
  While hot, cut into 1 1/2 inch squares.  chill until firm.
  
  Now for the changes we use.
  
  When we are going to be giving this as a gift, we melt another 1/2 cup of
  chocolate in the microwave.  Use an 7x7x2 pan (or smaller than the 9x9x2).
  Spread the melted chocolate on top of the buttered pan that is covered with
  the nuts.  After the chocolate is spread on top, sprinkle more nuts on top,
  while chocolate is still warm. Then cut into small sizes. After the candy
  is set, remove from the pan and wrap individually with desert foil. I get
  mine at the bakery supply, or a craft shop.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Roca
 Categories: Candies
   Servings: 48
 
    1/4 c  Sliced almonds
    1/4 c  Water
      1 c  Butter
      1 c  White sugar
      3 oz Semisweet chocolate (3
           -squares)
 
  This superb candy treat is much less expensive than its commercial
  counterpart.
  
  In an electric frying pan at 300F, melt butter, add water, then almonds and
  sugar.  Turn temperature to 400 F and cook until a light golden brown,
  stirring continuously.  Pour almond mixture on a foil lined cookie pan and
  cool.  Melt chocolate squares in the top of a double boiler.  Pour and
  spread thinly over cooled candy.  Cool.  Break into pieces.  Store candy in
  refrigerator or freezer, it keeps indefinitely IF you hide it!  Makes 48
  pieces.
  
  Origin:  Homestyles, Canadian Classics Shared by: Sharon Stevens
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond Splinters
 Categories: Candies, Gift
   Servings: 25
 
      9 oz Milk chocolate, broken into
           Pieces
      6 oz Slivered almonds, toasted
 
  Melt chocolate in top of a double saucepan over simmering water. Stir until
  smooth or microwave on HIGH for 2 minutes. Combine almonds and chocolate,
  drop teaspoonfuls of mixture onto foil-covered trays. Allow to set in a
  cool place; store in airtight container in cool place.
  
  Makes about 25.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Almond-Coffee Walnuts
 Categories: Candies
   Servings:  6
 
    2/3 c  Almond paste, room
           -temperature
      2 tb Coffee liqueur
      1 ts Instant coffee powder (not
           -granules)
     72    Walnut halves
      8 oz Semisweet chocolate, melted
 
  1.   Mix the almond paste, coffee liqueur and coffee powder until smooth.
  
  2.   Spread 1/2 tsp of the mixture on the flat side of a walnut half and
  top with another walnut half, forming a sandwich. Rep,eat with the
  remaining almond paste and walnuts.
  
  3.   Line a large baking sheet with wax paper.  Dip one end of the walnut
  in the melted chocolate and set on the baking sheet.  Repeats with the
  remaining filled walnuts walnuts and chocolate.  Refrigerate until the
  chocolate is set, about 30 minutes.  Cover with plastic wrap and store in
  refrigeration.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aplets and Cotlets
 Categories: Candies
   Servings: 64
 
      3 tb Gelatin
      3 c  Apple juice or unsweetened
           -apricot juice
  1 1/3 c  Granulated sugar
      2 tb Each lemon and lime juice,
           -or more as needed
    2/3 c  Cornstarch
      2 c  Walnuts, chopped
      1 c  Powdered sugar
 
  Makes about 64 small cubes
  
  Soften the gelatin in 1/2 cup of the apple juice.  Boil remaining juice
  with the sugar for 15 minutes to concentrate it.  Mix the lemon and lime
  juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture.
  Add both gelatin mixture and cornstarch mixture to the boiled juice and
  boil again rapidly for 10 minutes until very thick, stirring constantly.
  Taste for sweet and sour and add more lemon juice if wanted.
  
  Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that
  has been dipped in cold water.  Let paste harden 12 hours or overnight,
  then cut with a sharp knife into squares. Mix together the reserved 1/4 cup
  cornstarch and powdered sugar. Remove squares with a spatula and roll each
  in the powdered sugar mixture (the cornstarch helps keep the sugar dry).
  
  I Hear America Cooking From the collection of Jim Vorheis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aplets
 Categories: Candies
   Servings:  3
 
      4 tb Plain gelatin
      2 ts Lemon juice
  2 1/4 c  Unsweetened applesauce
      2 c  Chopped nuts
      2 ts Vanilla
      4 c  Sugar
           Confectioners' sugar
 
  Aplets are a great bar cookie for summertime or school lunch boxes! In
  Washington State, and other places where they are marketed, you can buy
  Aplets and Cotlets and Grapelets. With this recipe you can make your own.
  
  APLETS
  
  In cup or small bowl stir gelatin into 1 cup applesauce; set aside until
  gelatin dissolves. In medium saucepan stir sugar into remaining applesauce.
  Add gelatin dissolved in applesauce. Over medium heat, stir constantly and
  bring to boil; turn heat to lowest setting and simmer 15 minutes, stirring
  occasionally. Add lemon juice last 5 minutes of cooking. Remove from heat.
  Add vanilla and nuts. Pour into buttered 8-inch square pan. Cover loosely
  and let stand overnight. When firm, cut into 1 inch squares. Roll in
  confectioner's sugar.
  
  The recipe says it makes about 3 dozen squares.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Applesauce Fudgies
 Categories: Candies
   Servings: 16
 
      2    Squares unsweetened
           -chocolate
    1/2 c  Butter
    1/2 c  Sweetened applesauce
      2    Eggs, beaten
      1 c  Brown sugar, firmly packed
      1 ts Vanilla
      1 c  Sifted flour
    1/2 ts Baking powder
    1/4 ts Baking soda
    1/4 ts Salt
    1/2 c  Choped walnuts
 
  Melt chcocolate and butter together. Mix applesauce, eggs, sugar and
  vanilla. Sift dry ingredients into applesauce mixture. Stir until blended;
  add chocolate and stir well. Pour into greased 9 inch square pan. Sprinkle
  with walnuts. Bake in 350F. oven for 30 minutes. Cut in 2 inch squares;
  cool in pan on racks. Makes 16. ** from FARM JOURNAL'S COUNTRY COOKBOOK
  
  From one of the head kooks at Rhinoceros Kitchen
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Apricot Almond Bark
 Categories: Candies
   Servings:  6
 
      1 lb White chocolate
      2 tb Solid vegetable shortening
    1/2 c  Whole toasted almonds
      1 c  Apricot Jelly Belly beans
 
  Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and
  shortening in the top part of a double boiler. Stir in almonds and jelly
  beans. Spread into prepared pans. Chill 10 minutes. Score into 2x3-inch
  bars with knife. When firm, cut bars apart.
  
  From: Steve Herrick Source: Best Recipes - March/April 1991
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Baked Nut Candy
 Categories: Candies, Osg
   Servings:  1
 
      2 ea Egg whites
      1 c  Peanuts; ground
      1 c  Brown sugar
 
  Beat egg whites until still. Add nuts and sugar, pour into shallow pan
  greased with butter. Bake in oven until light brown. Mark into squares when
  removed from oven. This will never fail unless allowed to burn.
  
  Source: Mrs. C. Duckworth, Community Grange, Shelby County, OH
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Barb's Ohio Buckeyes
 Categories: Candies, Chocolate
   Servings:  2
 
     12 oz Jar creamy peanut butter
    2/3 c  Softened margarine
      1 ts Vanilla
      1 lb Confectioner's sugar
      6 oz Package semi-sweet chocolate
           Chips
      6 oz Package milk chocolate chips
           -or, use 1 package chocolate
           -made for candy making
      3 tb Melted paraffin
 
  From: Bill Jernigan, COOKING echo
  
  Mix together.  Use hands to make into smooth 1 inch balls.  Chill.  With
  toothpick, dip all but the very top of balls into melted warm mixture--
  
  Drop onto wax paper to harden.  Chill.
  
  no rice krispies in this one, but i don't see why you couldn't add them to
  stretch it a bit, or to cut the incredible bliss of peanut butter and
  chocolate (chortle)...
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Creme Center
 Categories: Candies
   Servings:  1
 
MMMMM---------------------------MIX TOGETHER--------------------------------
  2 1/2 lb Dry Candy Fondant
      1 c  Butter

MMMMM-------------------------------ADD------------------------------------
    1/2 c  Whipping cream
 
  Mix first 2 ingred. & let set overnight  tightly
  covered. Add cream & whip with heavy duty mixer or by hand. Divide dough
  into separate bowls. . Makes nice batch of each. For each
  bowl, add whatever color/flavor, etc you like. Below are some ideas:
  Vanilla cremes: add vanilla ****to taste. Chocolate cremes: add melted dark
  chocolate to taste. Mint center: add drops of peppermint oil & pink
  coloring. Black Walnut center: add drops black walnut oil & bl walnuts.
  Peanutbutter cremes: add smooth or crunchy peanut butter. Pineapple cremes:
  add drops pineapple oil, chopped candied pineapple & chopped pecans. Jelly:
  add fruit "flavored" jelly into candy mold with matching flavored oil
  w/creme center. Nut center: wrap creme center mix around a nut meat as
  filling; dip in white/tinted, or milk chocolate. Chocolate covered cherries
   wrap creme center  mix around a well-drained marachino
  cherry...be sure the cherry is SEALED in the dough, chill & dip in choc.*
  Be sure to dip as soon as removing from fridge. The acid in the cherry
  causes it to start cordialing  quickly. Will liquify some, but
  some will remain "creamy" because of the butter. Coconut cremes: add
  maccaroon coconut & drops or coconut oil For any dipped cremes: Form 1"
  balls, let crust over & dip in compound coating chocolate. This is also
  called "dipping chocolate." I prefer the brand "Merckens." It seems to take
  more abuse/ reheating, or getting too hot, etc. Dolores McCann, Hamilton
  Ohio
     Dolores McCann, Prodigy Food & Wine Board
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Divinity
 Categories: Candies
   Servings:  6
 
      2 c  White Sugar, Granulated
    1/2 c  Light Corn Syrup
    1/2 c  Water
      1 pn Salt
      2 lg Egg Whites
      1 ts Vanilla Extract
      1 c  Nuts, Chopped *
 
  * Chopped cherries or chopped orange peels may be used in place of chopped
  nuts.
  ~-------------------------------------------------------------------------
  NOTE:  To prewarm a candy thermometer, simply place it in a sauce pan of
  cold water and bring it to a boil.  Let it simmer until you need the
  thermometer. STEP 1: Prewarm the thermometer; separate the eggs allowing
  the whites to come to room temperature in a large bowl of an electric
  mixer.  (Return the egg yolks to the refrigerator covering with plastic
  wrap or water for another recipe.) Fill a glass with ice cubes and water.
  To make dropped divinities, you will need 2 cookie sheets, topped with
  greased wax paper. For squares, use a greased and wax paper-lined 8 X
  8-inch pan.  Measure the sugar, corn syrup, ice water and salt and dump
  into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve
  the sugar, stirring constantly with a wooden spoon over low heat. Syrup
  will become clear, gritty sounds will cease, and the spoon will glide
  smoothly over the bottom of the pan. Increase the heat to medium and bring
  to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and
  lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar
  crystals.  (Listen to make sure the pot doesn't boil over.  To double
  check, remove lid, leaving the wax paper in place.) STEP 4:  Wash down any
  crystals clinging to the sides with a brush dipped in hot water from the
  thermometer bath.  Introduce the prewarmed thermometer.  No need to stir.
  STEP 5:  Beat the egg whites until stiff but not dry.  If your mixer is a
  heavy duty one, you can wait until the bubbles in the syrup become very
  large and airy before beating the egg whites.  Otherwise, do it now when
  the thermometer registers 240øF.  STEP 6:  Test the syrup when the
  thermometer registers 246øF.  Continue testing until it reaches the
  firm-ball stage, 246ø to 260øF.  Syrup will be hard to scrape up in ice
  water.  It will have to be forced into a ball, but once formed, it should
  hold its shape but give under pressure.  Return the thermometer to the hot
  water bath to soak clean. STEP 7:  Dribble the syrup into the egg whites in
  a slow, steady stream, beating at slow speed.  Tilt the syrup pan to get
  the last drop but do not scrape the pan.  Once the syrup is completely
  incorporated, change to a flat whip if you have one. STEP 8:  Have patience
  and continue beating.  The amount of time you spend mixing depends on the
  power of your mixer.  If you have a heavy duty or commercial one, you can
  go to full speed and make the divinity in less than 5 minutes. With less
  powerful ones, it can take up to 20 minutes. The important thing is to beat
  at the highest speed of your mixer.  Also if it is a hot and humid day, it
  will take longer also. STEP 9:  Test the divinity. The first and most
  important test occurs when you lift the beaters. If the candy falls back in
  ribbons that immediately merge back into the batter, it isn't done.
  Eventually, a stationary column will form between the beaters and the bowl.
  Candy will lose its sheen/gloss and stop being sticky; a teaspoonful
  dropped onto wax paper will hold its shape, even a peak. If you machine is
  laboring and the candy is not quite there yet, you have two choices: Pour
  anyway and put into a frost free freezer to set up....or finish by hand.
  STEP 10:  Fold in the flavorings and nuts and/or other optional items using
  the mixer or if very thick, a wooden spoon. STEP 11: Drop or spread the
  divinity either on wax paper covered cookie sheets or the buttered pan.
  Dripping it by teaspoon is harder work for you but it ripens quicker and is
  ready to eat sooner.  A neat trick is to put the candy into a pastry bag
  and pipe onto the wax paper. If you spread it in the pan, you will have to
  wait up to 24 hours before it is ready. But you maybe one of those that
  think it is better when it is 24 hours old. Score and cut into squares.
  Store in an airtight container at room temperature or in a refrigerator.
  Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be
  frozen but not for extended periods of time.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basic Honey Taffy
 Categories: Candies, Mormon
   Servings:  6
 
      1 c  Honey
 
  Cook honey to hard crack stage (285F) stirring constantly.  Pour onto
  buttered marble slab. As soon as outside edges cool enough to touch,fold to
  center and make long roll. Start stretching or pulling while hot. Pull
  until honey becomes light and porous and small strings develop. Cut into
  short pieces. Place in paper lined metal cans for two days to soften.
  
  Origin: Homemaking Booklet, Mormon Church, 1978. Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Beginners Popcorn Balls
 Categories: Candies
   Servings:  8
 
      2 qt Popped popcorn
      1 c  Sugar
    1/3 c  Corn syrup
    1/3 c  Water
    1/4 c  Butter
    1/4 ts Salt
      1 ts Vanilla
 
  Preheat oven to 250.  Put popcorn in a large, 4 inch deep butered baking
  pan.  Keep warm in the oven. Combine sugar, cornsyrup, water, butter and
  salt in a large saucepan.  Stir over medium heat until sugar is dissolved.
  Cook until mixture reaches 250 on a candy thermometer, stirring frequently.
  Remove from heat.  Quickly stir in vanilla. Remove popcorn from oven. Pour
  syrup mixture over popcorn, stirring to mix well. Form into balls. Makes
  approximately 8 balls
  
  Variations: To make Spice Balls, subsitute 1 tbs of powdered spice or
  crushed herbs for vanilla To make butter balls, increase the butter to 1/3
  cup and increase the
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Benne Brittle
 Categories: Candies, Christmas
   Servings:  6
 
      2 c  Sugar
    1/2 ts Vanilla extract
    1/2 ts Lemon extract
      2 c  Parched benne seed (sesame
           -seeds, I think)
 
  "Benne seeds cannot be procured in many places, but the candy made with it
  is so delicious and so characteristic of Charleston that the recipe is here
  included."
  
  Add the extracts to the sugar.  Melt the sugar in a saucepan, stirring
  constantly, as for peanut brittle.  When the sugar is melted, add the benne
  seed, stirring it in quickly.  Pour at once onto a marble slab to cool or
  pour into lightly buttered pans.  Mark in one-inch squares while still warm
  and break along the lines when cold.  --Mrs. Rhett
  
  From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bittersweet Chocolate Coated Truffles
 Categories: Ghirardelli, Candies, Christmas
   Servings: 12
 
           Basic Truffle Recipe:
      4 oz Ghirardelli Bittersweet
           -Chocolate
      2 tb Butter, cut up
      2 tb Heavy whipping cream
  1 1/2 tb Liqueur (to 2 Tbsp)
           Chocolate Coating for
           -Truffles:
      4 oz Ghirardelli Bittersweet
           -Chocolate
      2 ts Peanut, almond, or walnut
           -oil
 
  DIRECTIONS: For Truffles: In double boiler, melt broken chocolate, stirring
  constantly. (Or microwave 2 1/2 to 3 minutes on medium.) Remove chocolate
  from heat; blend in butter. Stir in cream, then liqueur. Combine with
  chopped nuts or candied fruit if desired. Chill 10-15 minutes, stirring
  frequently until thick enough to hold a shape. Drop by heaping teaspoon or
  #70 scoop onto foil lined baking pan. Shape round, if desires. Cover and
  freeze 20-30 minutes to set truffles firm for dipping with chocolate. For a
  variety of truffles, repeat the recipes using liqueurs such as Grand
  Marnier, Amaretto, Kahlua, Creme de Menthe.
  
  For Coating: Melt chocolate as directed in basic truffle recipe. Remove
  from heat and stir in oil. Cool chocolate to 85-90-F for dipping. Dip cold,
  firm truffle into melted chocolate, holding with a fork and spooning with
  several coats of chocolate. Place each onto foil lined baking pan. Decorate
  top with nuts, candied fruit, etc. Chill at least 2 hours to set chocolate.
  Roll in Ghirardelli Ground Chocolate, if desired. Place into tight
  container and store in cool, dry place to age for several days. Coats 12
  truffles.
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black and White Fudge
 Categories: Candies, 1941
   Servings:  6
 
      3 c  Sugar
      4 tb Cocoa
  1 1/2 tb White corn sirup
      1 tb Vanilla
      2 tb Butter or butter substitute
  1 1/2 c  Cream
 
  Black part:
  
  Combine sugar, sirup, cocoa, and cream.  Boil to soft ball stage (234 - 238
  F).  Cool to room temperature.  Add butter and flavoring. Beat until
  creamy.  Pour into well-buttered pan.
  
  White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1
  Tbsp vanilla 2 Tbsp butter or butter substitute
  
  Combine and cook as for black part.  When cool, beat until creamy, then
  pour over black part.  Nuts may be added if desired. The two portions will
  not run together but will cut out together. Cut in small squares. Mary
  Sanborn, Cherokee, IA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Black Walnut Taffy
 Categories: Candies, 1941
   Servings:  6
 
      2 c  Sugar
      1 tb Butter or butter substitute
    1/2 c  Sweetened condensed milk
    1/2 c  Chopped nuts
      1 c  Molasses
      1 ts Vanilla
    1/4 ts Salt
    1/2 c  Water
 
  Boil molasses, sugar, salt, milk, water, and butter to hard ball stage (265
  ~ 270 F).  Add flavoring.  Spread nuts over the bottom of a well-buttered
  pan.  Pour taffy over nuts.  Cool. Pull until stiff and creamy. Cut in
  1-inch pieces. Isabel Tovill, Lancaster, OH.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Bonbons
 Categories: Candies, 1941
   Servings:  6
 
           Text Only
 
  Knead fondant which has been allowed to stand for 24 hours or longer until
  smooth and pliable.  Color and flavor.  Mold into various shapes. Allow to
  stand in a cool place until firm.  Melt 2 cups fondant over lukewarm water
  (120 F).  Color and flavor as desired. Place bonbons on fork or on
  confectioner's dipper.  Dip into melted fondant one at a time. Remove from
  fondant.  Drain. Place on waxed paper. Form a swirl on the top. Nuts,
  fruit, and colored or white coconut may be used in the bonbon centers or on
  the surface.  Set in cool place until firm.  If fondant becomes too stiff
  during dipping process add a few drops hot water and stir until blended.
  The Household Searchlight
 
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      Title: Bourbon Balls
 Categories: Candies
   Servings: 18
 
  1 1/2 c  Confectioner's sugar,
           Divided
      1 c  Graham cracker crumbs
    1/2 c  Pecans
      1 tb Unsweetened cocoa powder
      3 tb Bourbon
      2 tb Light corn syrup
 
  In bowl of food processor, combine 1 cup confectoner's sugar, graham
  cracker crumbs, pecans and cocoa. Process with quick on/off pulses. Add
  bourbon and corn syrup. Process, using quick on/off pulses, until mixture
  begins to hold together. Press and roll mixtue into 1 inch balls. Toss each
  ball in remaining 1/2 cup confectioners sugar to coat. Store in tightly
  covered container at room temperature. NOTE: If desired, pecans can be
  finely chopped and ingredients mixed together by hand. Makes about 18
  balls.
  
  Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens
 
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      Title: Bran Candy
 Categories: Candies, 1941
   Servings:  6
 
      2 c  Brown sugar
      1 c  Sugar
      1 c  Milk
    1/8 ts Baking soda
      1 tb Butter or butter substitute
    1/4 ts Salt
      1 c  Bran
 
  Boil all ingredients except bran to soft ball stage (234 - 238 F). Cool to
  room temperature.  Add bran.  If desired, 1/2 cup raisins, dates, or nuts
  may be added.  Beat until stiff enough to knead. Turn onto board dusted
  with powdered sugar. Knead until smooth. Shape into a roll and slice.
  Margaret E. Johnson, Kent, WA.
 
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      Title: Brazil Nut Bark
 Categories: Candies
   Servings:  1
 
     12 oz Semisweet chocolate pieces
      1 tb Butter
      1 c  Chopped Brazil nuts
    1/2 c  Seedless raisins
 
  DIRECTIONS: Melt chocolate and butter over hot water. Remove from heat, and
  stir in Brazil nuts and raisins. Spread on cookie sheet lined with waxed
  paper. Chill until firm. Break into pieces. Store in refrigerator.
  
  Source: Mom's old magazine clippings- 1940's to 1970's
  
  From: Sallie Austin
 
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      Title: Brown Sugar Fudge - Penuche
 Categories: Candies, Christmas
   Servings:  6
 
      1 c  White Sugar, Granulated
      1 c  Light Brown Sugar, Firm Pack
    1/2 c  Heavy (Whipping) Cream
      3 tb Molasses *
      2 oz Unsweetened Chocolate
      4 tb Butter
  1 1/2 ts Vanilla
    1/2 c  Chopped Nuts, Optional
 
  * This is to taste.  The original recipe called for 4 T of Molasses.
  ~-------------------------------------------------------------------------
  STEP 1:  PREPARE:  Prewarm the thermometer in hot water; use a 2-quart
  saucepan; butter the upper sides (inside) of the saucepan; measure all
  ingredients except the vanilla and optionals, and dump into the saucepan.
  Grease and if necessary, line a 5 X 10-inch pan.  Fill glass with ice cubes
  and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the
  sugar, stirring constantly with a wooden spoon, over low heat until the
  butter melts, the gritty sounds cease, and the spoon glides smoothly over
  the bottom of the pan.  Increase the heat to medium and bring to a boil.
  STEP 3:  Boil, after washing down any crystals that may have formed, with a
  pastry brush dipped in hot water from the thermometer bath, using as little
  water as possible.  Introduce the prewarmed thermometer.  Reduce the heat
  while keeping the fudge at a boil.  Stir no more than necessary. STEP 4:
  Test the fudge mixture in the ice-cold water when the mixture thickens and
  bubbles become noisy.  Ball, formed in ice water, should hold its shape
  until the heat from your had begins to flatten it and should be al dente --
  slightly chewy -- between 230øF and 240øF.  Because of the molasses and
  brown sugar, it can ball at a lower temperature than some other fudges.
  STEP 5:  Shock by placing the saucepan in the cold water in the sink. STEP
  6:  Seed by adding, without stirring, the vanilla.  Then allow to cool.
  STEP 7:  Stir when luke warm and "skin" forms on the top (110øF). Return
  the thermometer to its hot water bath to soak clean. Stir the fudge
  thoroughly but not vigorously by hand, with an electric mixer, or with a
  food processor.  Pause frequently to allow the fudge to react. STEP 8:
  Watch for the fudge to thicken, lose its sheen, and become lighter in color
  or streaked with lighter shade, give off some heat, suddenly stiffen. If
  mixing by had, the fudge will "snap" with each stroke; by mixer, mixer
  waves will become very distinct, by food processor, fudge will flow
  sluggishly back to the center when the processor is stopped. STEP 9: Add
  the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts,
  filberts)) before the fudge totally candies. STEP 10: Pour, score, and
  store when cool in an airtight container in the refrigerator or at room
  temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be
  frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the
  unsweetened chocolate and replace the molasses with 1/4 cup of honey. The
  honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY
  BROWN SUGAR FUDGE:  In Step 1, replace the heavy cream with light cream or
  evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE
  BROWN SUGAR FUDGE:  In Step 1, eleminate molasses, chocolate but add 1 Tbl
  corn syrup.  In Step 6, add 1 T grated orange zest, plus if you can get it,
  1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1,
  eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup
  of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter
  flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR
  FUDGE:  In Step 1, eliminating the molasses is optional -- you'ss get a
  more Southern praline with it, a milder one without it--or compromise and
  use only 1 T.  Eliminate the chocolate. In Step 3, when the mixture begins
  to thicken, add 1-1/2 cups of pecan halves slowly so as not to break the
  boil or cool the mixture too quickly.
 
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      Title: Brown Sugar Slices
 Categories: Candies
   Servings:  6
 
      2 c  Brown sugar
      1 c  Lard
      2    Eggs
      1 ts Baking soda
      1 ts Cream of tartar
      1 ts Vanilla
      4 c  Flour
      1 c  Chopped walnuts
 
  SOURCE: The Budget  10/30/91
  
  Cream lard and sugar, add vanilla and eggs and mix well. Sift together
  flour, soda and cream of tartar and add to first mixture. Add nuts then
  form dough into two rolls. Place in plastic wrap and chill several hours.
  Cut in 1/2 inch slices and bake in 350 degree oven 10 - 12 minutes.
  
  Sylvia (Cookie Lady) Palm Bay, Fl.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brown Sugar Taffy
 Categories: Candies, Osg
   Servings:  1
 
      2 c  Brown sugar
    1/2 c  Vinegar and water together
           Nuts; chopped
 
  Boil as for other taffy until it spins a thread. Add nuts and pour on
  plate. Pull when ready. Common walnuts are especially good in this recipes.
  Never a failure.
  
  Note: Taffy should be cooked to hard ball stage. Pulling can begin when it
  cools enough to handle. Butter hands!
  
  Source: Mrs. Grace Chaille, Marathon Grange, Clermont County, OH
 
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      Title: Brown Sugar Squares
 Categories: Candies, 1941
   Servings:  6
 
  2 1/2 c  Brown sugar
  1 3/4 c  Evaporated milk
      2 tb Corn sirup
      1 ts Vanilla
      2 tb Butter or butter substitute
      1 c  Coconut
      1 c  Chopped almonds
           Few grains salt
 
  Boil sugar, sirup, and milk to soft ball stage (234 - 238 F). Remove from
  fire.  Add butter.  Cool to room temperature.  Beat until thick and creamy.
  Add coconut, nuts, salt, and flavoring. Pour into well-buttered, shallow
  pan.  Cut in squares. Mrs. M. Carello, Cato, WI.
 
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      Title: Buckeyes
 Categories: Chocolate, Candies
   Servings:  6
 
      2 c  Powdered Sugar
  1 1/2 c  Creamy Peanut Butter
    1/2 c  Unsalted Butter, Room Temp
      1 ts Vanilla Extract
      1 lb Semisweet Chocolate,
           - Coarsely Chopped
 
  Mix first 4 ingredients in large bowl to blend. Cover and refrigerate for
  at least 4 hours or overnight.
  
  Form  peanut  butter  mixture  into  3/4-inch  diameter  balls. Arrange on
  baking sheets.  FREEZE 1 hour.
  
  Line additional baking sheets with waxed paper.  Melt chocolate in top of
  double boiler over barely simmering water,  stirring until smooth. Remove
  from over water.  Remove 1/4  of  peanut butter balls from freezer. Pierce
  one with toothpick and  dip into chocolate, coating 3/4 of ball. Let excess
  chocolate drip back into pan. Arrange chocolate side down on prepared
  sheets. Repeat with remaining peanut butter balls. Refrigerate until
  chocolate is firm. Serve Buckeyes well chilled.  Makes  approx.
  
  * I use a bag of Nestle choc. chips, melted.
 
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      Title: Buckeyes
 Categories: Candies, Chocolate
   Servings:  1
 
      3    Boxes of powdered sugar
      1 lb Peanut butter
      1 lb Margarine
      1 c  Nuts (opt.)
      1    Block semi-sweet chocolate
    1/3    Block parafinn
           Vanilla
 
  After melting butter, peanut butter, flavoring, add nuts and mix well. Add
  posederd sugar. Mix well using large spoon.  Do not attempt to use an
  electric mixer.  Mixture will be very thick. Roll in balls the size of
  chestnuts.  Melt wax and chocolate in double boiler. Using a toothpick, dip
  each ball in chocolate and place on wax paper. Balls will dip better if
  chilled before dipping in chocolate. Bumgarner Family Recipes Submitted by
  Donna Bumgarner Hurt
  
  posted by Bud Cloyd
 
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      Title: Buckeyes
 Categories: Candies
   Servings:  6
 
      1 c  Powdered sugar
    1/2 c  Peanut butter
      3 tb Butter
      1 lb Chocolate, melted
 
  Combine powdered sugar, peanut butter and butter.  Roll into 1-inch balls
  and chill until firm.  Dip into melted chocolate and place on wax paper
  until hard.
 
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      Title: Butter Toffee
 Categories: Candies
   Servings:  6
 
  2 1/4 c  Sugar
      1 ts Salt
    1/2 c  Water
  1 1/4 c  Butter (2 1/2 sticks)
  1 1/2 c  Chopped blanched almonds,
           -divided
      1 c  Finely chopped walnuts,
           -divided
      1 ts Rum extract
      4 oz Milk chocolate, broken into
           -pieces
 
  Butter a 15x10" jelly roll pan; set aside.  Combine sugar, salt, water and
  butter in a heavy 3-quart saucepan.  Heat to boiling on medium-high heat.
  Add 3/4 cup almonds and cook, stirring constantly, to hard crack stage
  (300-310 degrees).  Remove from heat.  Stir in remaining 3/4 cup almonds,
  1/2 cup walnuts, and rum extract, mixing only enough to combine. Very
  quickly, pour into prepared pan.  Spread evenly.  Place chocolate on warm
  toffee until melted.  Spread chocolate evenly over toffee. Sprinkle with
  remaining 1/2 cup walnuts.  Cool; break into pieces.
  
  Makes:  50 pieces From: Jackie Olden Newsletter Posted by: Debbie Carlson -
  Cooking Echo
 
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      Title: Butter-Scotch
 Categories: Candies, 1941
   Servings:  6
 
    1/2 c  Brown sugar
    1/4 c  Butter or butter substitute
    1/2 c  Sugar
      2 ts Vinegar
    1/2 c  Water
    1/2 ts Vanilla
           Few grains salt
 
  Combine all ingredients except flavoring.  Cover until mixture begins to
  boil.  Boil without stirring to soft crack stage (275 - 280 F). Add
  flavoring.  Do not stir.  Pour quickly into well-buttered pan. The candy
  should be in a thin sheet.  Cool slightly and mark in squares. The
  Household Searchlight
 
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      Title: Buttered Brazil Nuts
 Categories: Candies
   Servings: 12
 
    1/2    To 3/4 cup whole Brazil nuts
    1/3 c  Water
      1 c  Brown sugar
  1 1/2 ts Light corn syrup
  1 1/4 ts Cream of tartar
    1/4 c  Butter, chopped
 
  Preheat oven to 225 F (110 C). On an oiled cookie sheet spread nuts in a
  single layer. Warm in the oven for 5-10 minutes while preparing the toffee
  mixture.
  
  In a heavy-bottomed saucepan, combine water and sugar. Cook over low heat
  until sugar is dissolved. Bring liquid to boil, add syrup, cream of tartar
  and butter, simmer until butter has melted. Bring to a boil and boil to
  soft crack stage, 270 F (140 C) on candy thermometer.
  
  Remove saucepan from heat. Remove nuts from oven. With a spoon, drizzle a
  little toffee over each nut. Leave to cool and harden. If toffee is setting
  too quickly in the pan, place it in a bowl of hot water. Store in a cool,
  dark place.
  
  Makes about 1/2 lb.
  
  Source: Gifts From The Pantry By Annette Grimsdale
 
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      Title: Buttered Honey Nuts
 Categories: Candies
   Servings:  1
 
      6 oz Shelled, unsalted nuts
      1 tb Butter
      1 tb Honey
 
  DIRECTIONS: Spread nuts on a cookie sheet. Bake at 300-F for 15 minutes.
  Mix butter and honey; pour over nuts. Stir until nuts are completely coated
  with the mixture. Store in airtight container.
  
  Source: Mom's old magazine clippings- 1940's to 1970's
  
  From: Sallie Austin
 
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      Title: Butterfingers Candy
 Categories: Candies
   Servings:  1
 
      1 c  Peanut butter
    1/3 c  Light corn syrup
      1 c  Sugar
    1/3 c  Water
           Melted chocolate
 
  Cook corn syrup, sugar, & water to 310 degrees, remove from heat, stir in
  warmed peanut butter until completely blended. Pour onto greased cookie
  sheet and score into pieces. When cool and hard, dip into melted chocolate.
  
  Posted by Gina Smith DVWH18B
 
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      Title: Buttermilk Pecan Pralines
 Categories: Candies, Entertain
   Servings: 40
 
      3 c  Sugar
      1 ts Baking Soda
      1    Pinch Of Salt
      1 c  Buttermilk
    3/4 c  White Corn Syrup
      2 tb Butter
      2 c  Pecan Halves
 
  In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt,
  buttermilk and corn syrup.  Bring to a boil, stirring constantly.  Reduce
  heat to medium-low, continue cooking until mixture becomes caramel-colored
  and reaches soft ball stage (238øF).  Remove from heat, add butter and
  pecan halves.  Beat until thick enough to drop from a spoon onto waxed
  paper.  If mixture becomes too hard, return to heat and add small amount of
  water.  Stir until smooth.  Yield: 44 to 48 Pralines. *** Variation ***
  Reduce sugar to 2 cups.  Omit corn syrup.  Increase butter to 3/4 cup, add
  1 teaspoon vanilla.  Include butter in cooking stage. Add vanilla with
  pecans.  Source:  Cook 'EM Horns cookbook, The Ex-students Association,
  Univ. of Texas, Austin.
 
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      Title: Butterscotch
 Categories: Candies, Gift
   Servings: 60
 
    1/2 c  Water
      3 c  Sugar
    1/2 ts Cream of tartar
     30 g  Butter
 
  Place water in saucepan, bring to the boil. Remove from heat, stir in sugar
  until dissolved. Return to heat, cover, bring to the boil. Mix cream of
  tartar with a little water, add to mixture, boil, without stirring, until
  mixture reaches 155 degrees C when tested with a sweets thermometer or
  until mixture reaches hard crack stage. Remove from heat, stir in butter.
  Pour into greased 23 cm square cake pan. Mark butterscotch into squares
  when almost set. Break into squares when cold, wrap in cellophane; store in
  a cool, dry place.
  
  Makes about 60.
 
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      Title: Butterscotch Candy
 Categories: Penn-dutch, Candies
   Servings:  1
 
      2 c  Sugar
    1/4 c  Butter
      4 tb Water
      1 tb Vinegar
 
  Combine all the ingredients and cook until a little tried in cold water
  forms a brittle or hard ball.  Pour into a buttered pan and when cool, cut
  in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
  Culinary Arts Press, 1936.
 
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      Title: Butterscotch Fudge
 Categories: Candies, Christmas
   Servings:  6
 
    1/4 c  Butter
    3/4 c  Sour Cream
      1 c  White Sugar
      1 ts Vanilla
    1/4 ts Salt
    1/2 c  Nuts
      1 c  Brown Sugar
      2 tb White Syrup
 
  Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour
  cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat
  until thick. Pour into buttered pan.
  
  From the Kronborg Kitchen Kapers Cookbook 1975 - Contributed by Pauline
  Nissen
 
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      Title: Butterscotch Candy
 Categories: Candies, Osg
   Servings:  1
 
      1 c  Brown sugar
    1/4 c  Corn syrup; light
      1 c  Water
    1/4 ts Salt
    1/3 c  Butter
    1/4 ts Vanilla
 
  Put sugar, corn syrup, water and salt in saucepan. Stir over low heat until
  sugar is dissolved. Increase heat and cook until  thermometer registers 250
  F., firm ball stage. Add butter, cook with ocassional stirring until
  thermometer registers 300 F., brittle stage. Remove from stove, add
  vanilla, pout into buttered shallow pan, making a layer 1/4" deep. While
  warm, crease into squares wiht blunt knife. When cold, break into pieces.
  
  Source: Shalersville Grange, Portage County, OH
 
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      Title: Cactus Candy
 Categories: Candies
   Servings:  6
 
      3 c  Granulated sugar
      1 c  Water
      2 tb Orange juice
      1 tb Lemon juice
 
  From: Arizona Cookbook
  
  Select prickly pear cactus (or small barrel cactus if you own this type of
  cactus, since it's illegal to remove it from the desert). Remove spines and
  outside layer with large knife. Cut pulp across in slices one-inch thick.
  Soak overnight in cold water. Remove from water, cut in one0inch cubes and
  cook in boiling water til tender. Drain. Cook slowly in the following syrup
  until nearly all the syrup is absorbed. Do not scorch!
  
  SYRUP for 2 QUARTS of CACTUS CUBES
  
  Heat all ingredients until sugar is dissolved. Then add cactus. Remover
  cactus from syrup, drain and roll in granulated or powdered sugar. For
  colored cactus candy, any vegetable food coloring may be added to the
  syrup.
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Candied Apples
 Categories: Candies, 1941
   Servings:  6
 
      2 c  Sugar
      4    Or 5 apples
      1 c  Hot water
 
  Heat water and sugar to boiling.  Flavor as desired.  Pare and quarter each
  apple.  Cut each quarter in thirds.  Cook apples, a few pieces at a time,
  until clear and transparent.  Drain.  Place on waxed paper. Let dry 24
  hours.  Roll in granulated sugar. Mrs. H. Martin, Tieton, WA.
 
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      Title: Candied Citrus Peel
 Categories: Candies
   Servings:  6
 
      3 c  Citrus peel, cut into strips
           -from:
      4 md To 5 medium oranges
      6 md Lemons
      2 md To large grapefruit
     12 c  Cold water
  2 1/2 c  Sugar
    1/2 c  Honey
  1 3/4 c  Boiling water
 
  From: Arizona Cookbook
  
  Wash fruit. Score peel into quarters. Remove sections of peel with fingers;
  cut into uniform strips about 3/8 in. wide. Boil peel with 6 cups cold
  water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6
  cups fresh water.
  
  In a large saucepan, combine 1 1/2 cups sugar, honey and boiling water.
  Bring to a boil, and boil about one minute. Add cooked, drained peel and
  briskly simmer until almost all of the syrup has been absorbed, about 30 to
  40 minutes. Stir frequently to avoid sticking.
  
  Transfer peel to collander. Drain well, about 10 minutes. In large bowl,
  toss drained peel with remianing 1 cup sugar to coat well. Spread pieces
  out on waxed paper to dry. Store in tightly covered container.
 
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      Title: Candied Cranberries
 Categories: Candies, Christmas
   Servings:  2
 
      1 c  Sugar
      2 tb Water
    1/2 c  Cranberries
 
  Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low
  heat, stirring until sugar dissolves. Transfer to top of double boiler. Add
  cranberries. Cover berry mixture and place over simmering water. Cook 45
  minutes, stirring occasionally. Remove from over water. Let cranberry
  mixture stand at room temperature overnight.
  
  Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t sugar
  and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days
  ahead. Cover and refrigerate.)
  
  Makes about 1/2 cup
 
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      Title: Candied Fruit
 Categories: Candies, 1941
   Servings:  6
 
      2 c  Sugar
      1 c  Fruit
      1 c  Water
 
  Use canned, preserved, or freshly cooked fruit.  Drain thoroughly. Combine
  sugar and water.  Boil to soft ball stage (234 - 238 F). Add fruit and
  simmer until clear.  Allow to stand in sirup overnight. Drain thoroughly.
  Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F)
  until surface is firm. Peaches, apples, prunes, figs, quinces, citron,
  plums, cherries, and apricots may be used.  Dried fruits as well as fresh
  fruits may be prepared and candied. The Household Searchlight
 
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MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Candied Fruit Peel
 Categories: Candies, 1941
   Servings:  6
 
           Text Only
 
  Wash oranges, lemons, or grapefruit.  Remove peel in 2 sections. Cut each
  section into 1/4-inch strips.  Cover with cold water. Heat to boiling. Boil
  10 minutes.  Drain.  Repeat 3 times. Drain. Cover with boiling water and
  simmer until tender.  Drain. Divide peel into 3 portions. Prepare a heavy
  sirup, using 2 cups sugar and 1 cup water. Color 1 portion of sirup red, 1
  portion green, and leave 1 portion clear. Add 1/3 of peel to each portion
  of sirup.  There should be sufficient sirup to cover each portion of peel.
  Cook slowly until tender.  Allow to stand in sirup overnight. Drain
  thoroughly.  Roll in granulated sugar. Place on cake rack. Dry in very slow
  oven (250 F) until surface is firm. The Household Searchlight
 
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      Title: Candied Grapefruit
 Categories: Candies
   Servings:  1
 
      3    Plump, pink grapefruit,
           - preferably organic
  2 1/2 c  Sugar
  1 1/4 c  Water
      2 tb Corn syrup
           Superfine sugar; for coating
      5 oz Semisweet chocolate
      1 tb Butter
 
  SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits
  and cut halves again in half. Place peels in large pan, cover them with
  cold water and bring to boil. Simmer 25 minutes. Remove peels and let them
  cool until they are easy to handle. Hold peels firmly against counter and
  gently scrape away most of white pith just below skin. Cut cleaned peels
  into strips with knife or scissors as narrow or wide as you like. In
  2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil.
  When syrup is clear, add peels, lower heat and cook slowly until peels are
  translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a
  few at a time and spread them out on rack to drain about 15 minutes. While
  they are draining, thickly cover large plate with super- fine sugar. Set
  several pieces at a time in sugar and turn them to coat them. When evenly
  coated, set them aside on another plate or piece of parchment paper thinly
  coated with sugar. This process will need to be done in several batches. If
  sugar become lumpy with beads of syrup, pass it through a strainer, then
  continue using it. Set aside sugared peels about 1 hour or until they are
  dried. Carefully package them in tin or plastic container and store either
  in cupboard or refrigerator. To dip peels in chocolate, melt semisweet
  chocolate over simmering water along with butter. Stir well to ensure that
  mixture is smooth before removing from heat. Dip each rind into chocolate,
  coating most of it but leaving a little "handle" to grasp. Or, completely
  immerse each rind in chocolate, then remove with 2 forks or pair of
  chopsticks. Set slices on parchment paper or cake rack and place in cool
  place to harden. Once chocolate has set, pieces can be stored in
  refrigerator. Chocolate will discolor when it cools but will become dark
  and glossy again once brought to room temperature.
  
  Makes 3 Cups
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
 
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      Title: Candied Grapefruit Peel
 Categories: Candies
   Servings:  1
 
      2 md Grapefruit (or 3), peels of
           Water
      3 c  Sugar
           Food coloring
 
  DIRECTIONS: Cover peel with cold water. Bring to boil and cook until
  tender, pouring off water and adding fresh cold water several times. Drain.
  With spoon, remove white inner portion of peel. With knife or tiny star
  cookie cutter, cut a few stars from peel, if desired. With scissors or
  sharp knife, cut rest of peel in thin strips. Make syrup by boiling 2 cups
  sugar with 1 cup water. Add a little red or green food coloring. (A drop or
  two of yellow coloring with red improves the finished color.) Add peel;
  cook over low heat until peel has a clear, candied appearance. Remove peel,
  2 or 3 pieces at a time, allowing excess syrup to drain back into saucepan.
  Roll strips separately into remaining 1 cup sugar until well coated. Place
  on rack to cool. Store in tightly covered container in cool, dry place.
  Keeps at least a month.
  
  Source: Mom's old magazine clippings- 1940's to 1970's
  
  From: Sallie Austin
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Candied Peels
 Categories: Candies
   Servings:  6
 
      6    Navel oranges
  1 3/4 c  Sugar
    1/2 c  Clear corn syrup
  1 1/2 c  Water
      3 oz Orange gelatin
 
  Cut oranges in half lengthwise & remove fruit.  Cut peels into strips. Cook
  peels in 8 C. boiling water for 15 min.  Drain & repeat.  In same pot, cook
  sugar, syrup, & 1-1/2 C. water over high heat until sugar is dissolved. Add
  gelatin & peels & simmer for 20 min.  Remove from heat. On a sheet of waxed
  paper or microwave paper, sprinkle 1 C. granulated sugar. Lightly roll the
  peels in the sugar, a few at a time, until the peel is evenly coated. Add
  sugar as needed as supply is used.  Place in one layer to dry overnight.
  Store in airtight containers.  Will keep indefinately, if kept dry.
  
  Lemon or Lime peels may be used with the corresponding gelatin, but I've
  never tried it.
  
  For slightly less sweet peels, delete the corn syrup & increase sugar to 3
  cups.
  
  *Kieran*
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Candied Spiced Walnuts
 Categories: Candies
   Servings:  2
 
      1 c  Sugar
    1/4 ts Salt
      2 ts Cinnamon
    1/2 ts Nutmeg
    1/2 ts Cloves
    1/2 c  Water
      2 c  Shelled walnut halves
 
  Boil all ingredients except the walnuts to 236 degrees on a candy
  thermometer (soft ball stage). Remove from heat and add the walnuts. Stir
  until creamy. Turn out on waxed paper. Using 2 forks, separate walnuts. Let
  dry. Then store them in an airtight container Makes about 2 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Candied Watermelon
 Categories: Candies, 1941
   Servings:  6
 
           Text Only
 
  Drain watermelon honey until all the tiny particles of melon are
  comparatively free from sirup.  Prepare a heavy sirup made of 2 parts sugar
  and 1 part water.  Tint a delicate green with food coloring. Flavor with
  mint.  Add the drained particles.  Simmer until nicely colored. Drain. Roll
  in granulated sugar.  Dry in very slow oven (300 F). A portion of the sirup
  may be colored pink and flavored with rose or raspberry before the melon is
  added.  If the natural color is desired, roll the drained particles in
  sugar, and dry.  Any variety of flavors and colors may be obtained. The
  Household Searchlight
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Candy Making Information
 Categories: Candies, Information
   Servings:  1
 
           No ingredients; see text
 
                          Stages of Syrup Cooking Slightly more cooking is
  required on damp or rainy days than on a dry , clear day. Allowance is made
  for this in the following table. The higher temperature should be used on a
  damp day while the lower is right for clear weather. Soft ball, for
  fondant, fudge, panocha_______________ 234F. to 238F. Firm ball, for
  caramels______________________________ 246F. to 248F. Hard ball, for
  taffy_________________________________ 265F. to 270F. Crack stage, for
  butterscotch________________________ 290F. to 300F. Hard crack, for
  brittles, sticks, lollypops__________ 300F. to 310F. Hard crack stage, for
  clear hard candies_____________       to 310F.
                            Cold Water Test
      Pour about 1/2 teaspoon os the hot candy into a cup nearly full of very
  cold water. Shape the syrup with the fingers of one hand. Soft ball: The
  syrup can be formed into a soft ball which flatens on removal from the
  water. Firm ball: The syrup can be formed into a ball which offers some
  resistance to the fingers. Hard ball: The ball which is formed is
  distinctly chewy. Crack: The mixture sounds britle when struck against the
  side of the cup; it can be broken by crushing between the fingers. Hard
  crack: The brittle mixture will not stick to the teeth.
      If a thermometer is used, it should be tested in boiling water. It
  should register 212 F. If 214 F., cook candy 2 degrees higher, if 210 F.,
  cook candy 2 degrees lower. Make your adjustments accordingly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Candy Melt Roses
 Categories: Candies
   Servings:  6
 
     14 oz Candy Melts - (1 package)
    1/2 c  Light corn syrup
 
  Melt candy melts according to package directions.  Add heated light corn
  syrup and stir until thoroughly mixed.  Let set at room temperature in an
  airtight plastic bag for at least 24 hours or up to one week. Candy becomes
  easier to work with as it sets.  When ready to use, knead a small amount
  until it reaches a workable consistency.
  
  MODELING A ROSE: Start with the base and mold a cone that's approximately
  1-1/2 inch high from a 3/4-inch diameter ball of modeling candy. Next, make
  petals.  Flatten 3/8-inch ball of modeling candy into a circle that's about
  1/4-inch thick on one side and about the diameter of a dime. Make several
  petals this size. Wrap first petal around the point of the cone to form a
  bud.  Now press three more petals around the base of the bud. Gently pinch
  edges of petals.  Make five more petals using slightly larger balls of
  modeling candy.  Flatten, then thin edge with finger and cup petals. Press
  petals under first row of petals. Continue adding petals, placing them in
  between and slightly lower than previous row. For a fuller flower, continue
  adding petals in this manner.
  
  TO MAKE CANDY LEAVES: On the back of clean, thoroughly dried, grape or rose
  leaves, paint on melted Candy Melts with a soft pastry or decorator's
  brush. Pull out pointed or curved edges to resemble certain kinds of
  leaves. Let coating set and when completely dry, carefully peel off candy.
  
  Recipe from the 1989 Wilton Yearbook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Candy- Peanut Butter, Easter Eggs
 Categories: Candies, Chocolate
   Servings: 12
 
           Pat Stockett
      2 lb Margarine
      4 lb Peanut butter
      4 lb Confectioners' sugar

MMMMM---------------------------EASTER EGGS--------------------------------
    1/4 lb Butter
      8 oz Cream cheese
    1/2 ts Salt
  1 1/2 ts Vanilla
  1 1/2 c  Peanut butter or coconut
      4 c  Confectioner's sugar

MMMMM------------------------PEANUT BUTTER EGGS-----------------------------
      1 c  Margarine
      8 oz Cream cheese
    1/2 ts Salt
  1 1/2 ts Vanilla
      2 lb Powdered sugar
  2 1/4 c  Peanut butter, chunky

MMMMM------------------------RICE KRISPIE EGGS-----------------------------
      1 c  Confectioners sugar
      1 c  Crunchy peanut butter
      2 c  Rice Krispies
      2 tb Oil
    1/4 ts Vanilla

MMMMM-----------------------PEANUT BUTTER BALLS----------------------------
      1 lb Margarine
      2 c  Peanut butter
  2 1/2 lb To 3 pounds confectioners'
           -sugar
      3 ts Vanilla
      6 oz Semi-sweet chocolate chips
    1/4 lb Paraffin wax
 
  Mix thoroughly.  Mold in egg shapes and chill in freezer.  Dip in 2 pounds
  of dipping chocolate. (Take only a few eggs from freezer to dip so the
  peanut butter does not soften too much.)
  
  Easter Eggs Soften and mix together butter and cream cheese. Add: salt,
  vanilla, peanut butter or coconut and confectioners' sugar Place in
  refrigerator to chill.  Form into egg or ball shape. Dip in melted
  chocolate coating.
  
  Peanut Butter Eggs Cream margarine and cream cheese; add remaining
  ingredients and mix thoroughly. Roll into small eggs or balls. Place on
  cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use
  chocolate chips and a small bar of parafin or chocolate coating melted on
  top of double boiler. After 2 hours remove peanut butter eggs from freezer
  and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen
  eggs.
  
  Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet
  and freeze about 2 hours. Dip in chocolate coating to which a small amount
  of oil or butter may be added. Cool on waxed paper.
  
  Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add
  sugar and vanilla. Mix together and form desired shape. Place on cookie
  sheets lined with wax paper and place in the refrigerator for about 10
  minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if
  preferred).  Put toothpick into balls and dip into chocolate. Put back on
  waxed paper and remove toothpick.  You can also use a spoon to dip them.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Candy-Stick Logs
 Categories: Candies
   Servings:  6
 
      2 qt Popped popcorn
  1 1/3 c  Sugar
      1 c  Water
    1/3 c  Light corn syrup
    2/3 ts Vinegar
    1/3 ts Salt
      1 ts Vanilla
      8    (4 inch long) candy sticks
 
  Preheat oven to 250. Place popcorn in a large 4 inch deep butttred baking
  pan.  keep warm in oven.  Combine sugar, water, cornsyrup, vinegar, and
  salt in a large saucepan. COok until mixture reaches 250 on a candy
  thermometer.  Remove from heat and quickly stir in vanilla. Remove popcorn
  from oven.  Pour syrup mixture over popcorn, stirring to mix well. Shape 1
  cup of popcorn around each candy stick to form a
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramel Apples
 Categories: Candies
   Servings:  6
 
      6 md Apples
  1 1/4 c  Margerine
  2 3/4 c  Dark brown sugar, firmly
           -packed
      1 c  White corn syrup
      1 cn Sweetened condensed milk
           -(like Eagle brand)
  1 1/2 ts Vanilla
 
  In heavy saucepan or skillet, melt margarine and sugar.  Add corn syrup and
  condensed milk.  Cook until mixture forms a firm ball in cold water.
  
  Remove from heat, beat.  Add vanilla.  Place sticks in apples and dip in
  mixture.  Set apples on waxed paper lined surface.
  
  Courtesy of: Joann Pierce
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramel Candy
 Categories: Candies, Osg
   Servings:  1
 
      3 c  Sugar
  1 1/2 c  White karo
      2 c  Cream
           Salt; pinch
 
  Cook 1 cup cream with sugar and Karo, until soft ball stage. Add last cup
  of cream very slowly, not to stop boiling. Cook to hard ball stage. Pour on
  buttered plate and cut in squares. Wrap in oil paper.
  
  Source: Mrs. A. R. Wolf, Bethel Grange, Clermont County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramel Crisp
 Categories: Candies, Osg
   Servings:  1
 
    1/2 c  Baking molasses
      1 c  Brown sugar
      1 ts Butter
      3 ts Vinegar
      3 tb Water
    1/2 ts Baking soda
 
  Cook until it forms hard ball in water. Add soda and pour over about 2
  gallons of popcorn.
  
  Source: Mrs. Albert Seckel, United Grange, Marion County, OH
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramel Turtles
 Categories: Candies
   Servings:  6
 
      1 c  Pecan halves
     36    Caramels
    1/2 c  Sweet chocolate, melted
 
  Preheat oven to 325 degrees.  Grease a cookie sheet.  Arrange pecans, flat
  side down, in clusters of four.  Place one caramel on each cluster of
  pecans. Heat until caramels soften, about 4-8 minutes.  remove from oven.
  Flatten caramel with buttered spatula.  Cool slightly.  remove from pan to
  wax paper. Swirl chocolate on top.
  
  Shared by Ellen Cleary
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramels Au Chocolat (Chocolate Caramels)
 Categories: Chocolate, Candies
   Servings:  1
 
      3 c  Milk
     13 oz Powdered sugar
           Eggsize piece of glucose
  3 1/4 oz Chocolate in tablets
  1 1/2 oz Butter
    1/2    Vanilla bean
 
  Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate
  into a round-bottomed copper pan and melt it slowly on the stove.
  Meanwhile, heat the mixture in the stewpan, not letting it boil, since you
  merely want to melt the sugar and glucose. When completely melted, pour
  this mixture, bit by bit, into the chocolate, while stirring. When
  thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the
  'ball' stage. (To test the stage of cooking by finger, dip the thumb and
  index finger into cold water, then into the mixture, bringing the 2 fingers
  together and dipping them again into water. This should be done quickly to
  avoid burning. The mixture forms a ball that can be rolled with the tip of
  the fingers.) Remove from the fire, add the butter, mix well, and pour onto
  an oiled marble slab in an oiled, iron framework. Let cool and cut.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramels Mous Au Chocolat (Soft Chocolate Caramels)
 Categories: Chocolate, Candies
   Servings:  1
 
    1/2 lb Sugar
      9 oz Fresh heavy cream
      2 oz Cocoa powder
  1 1/4 oz Honey
 
  Cook together in a copper pan (or a pan not lined with tin) until the
  mixture reaches th 'ball'stage. (To test the stage of the cooking by
  finger, dip the thumb and index finger into cold water, then into the
  mixture, bringing the 2 fingers together and dipping them again into water.
  This should be done quickly to avoid burning. The mixture forms a small
  ball that can be rolled with the tip of the fingers) Pour this cooked sugar
  onto an oiled marble slab, keeping it at an even thickness of 2/3 in.,
  using 4 oiled rulers to make a framework. Let cool and cut.
  
  Source   : The Art of French Cooking Posted by: Rina de Jong
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramels
 Categories: Candies, 1941
   Servings:  6
 
      2 c  Sugar
      2 c  Cream
  1 3/4 c  Corn sirup
      1 c  Butter or butter substitute
      1 c  Chopped nuts
           Few grains salt
 
  Boil all together except the nuts and 1 cup cream.  Boil 30 minutes. Add
  the second cup of cream and boil to a firm ball stage (248 F). Add nuts and
  pour without stirring into well-buttered pan. When cold cut in squares.
  Mildred Rahm, Ormsby, MN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramels
 Categories: Candies
   Servings:  6
 
      2 c  Sugar
      1 c  Milk
      1 c  Brown Sugar
      1 c  Butter
      1 c  White Syrup
      1 tb Vanilla
      1 c  Heavy Cream
 
  Cook slowly to 247 degrees, 1 1/2 to 2 hours cooking time. Pour into 8 x 8
  inch heavily buttered pan. Cool, cut, and wrap each piece in wax paper.
  
  From the Kronborg Kitchen Kapers Cookbook 1975 Contributed by - Sena
  Hermansen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramels
 Categories: Candies, Gift
   Servings:  6
 
      2 c  White sugar
  1 3/4 c  White karo
    1/2 lb Butter
        ds Salt
 
  Boil until it forms a firm ball in cold water.  Stir constantly while it is
  cooking.  Add one tall can evaporated milk and continue cooking until very
  thick.  Walnuts may be added.  Pour into 8x8 inch glass baking dish.
  
  When cool, cut into squares and wrap in waxed paper.
  
  SOURCE: Cooking in Wyoming Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramels
 Categories: Candies
   Servings: 40
 
      1 c  Sugar
      1 c  Butter
      1 c  Dark Karo corn syrup
     14 oz Can sweetened condensed milk
      1 ts Vanilla
 
  Bring sugar, butter, and corn syrup to a boil in saucepan, stirring. Then
  boil 4 minutes without stirring.  Remove pan from heat and add sweetened
  condensed milk.  Mix well.  Return pan to heat and cook at medium-low boil
  30 minutes, or until mixture reaches 238 degrees on candy thermometer,
  stirring constantly. Remove from heat and stir in vanilla. Pour into
  buttered 9-inch square pan.
  
  Cool in pan 2 hours.  remove from pan and cut with very sharp serrated
  knife into 1-inch pieces.  Wrap each piece in wax paper.  Makes about 40
  caramels.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Caramels
 Categories: Candies, Gift
   Servings: 40
 
    125 g  Butter
      2 tb Golden syrup
  1 1/2 c  Sugar
    400 g  Can sweetened condensed milk
    1/2 c  Water
    1/4 ts Cream of tartar
      1 ts Vanilla essence
 
  Place all ingredients except essence, in saucepan, stir over low heat until
  mixture is a pale brown colour (a little mixture dropped into cold water
  should form a firm but pliable ball). Remove from heat, stir in essence,
  drop teaspoonfuls of mixture onto greased oven trays; cool. Wrap caramels
  in cellophane when cold. Store in a cool, dry place.
  
  Makes about 40.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carmael Corn
 Categories: Candies
   Servings:  6
 
      7 qt Popped popcorn
      2 c  Brown sugar
      1 c  Butter
           Vanilla
    1/2 c  Corn syrup
      1 ts Salt
    1/2 ts Soda
 
  Boil sugar, butter and corn syrup 4 minutes. Remove from stove and add
  salt, soda and vanilla. (This will foam when soda is added). Pour over
  popped popcorn, stir carefully. Put into a large pan into oven at 250F. for
  1 hour. Carefully stir every 10 minutes. If pan is big enough, shake
  popcorn--it doesn't crumble as much.
  
  From the book "Treasured Mennonite Recipes" by the Mennonite Community
  Relief Sales Volume 1
  
  AR/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carmels
 Categories: Candies
   Servings:  6
 
      2 c  Sugar
      1 c  Milk
      1 c  Brown Sugar
      1 c  Butter
      1 c  White Syrup
      1 tb Vanilla
      1 c  Heavy Cream
 
  Cook slowly to 247 degrees, 1 1/2 to 2 hours cooking time. Pour into 8 x 8
  inch heavily buttered pan. Cool, cut, and wrap each piece in wax paper.
  
  From the Kronborg Kitchen Kapers Cookbook 1975 Contributed by - Sena
  Hermansen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Carrot Fudge
 Categories: Candies, 1941
   Servings:  6
 
  1 1/2 c  Grated carrots
    1/2 ts Lemon flavoring
  3 1/2 c  Sugar
    1/2 c  Sweetened condensed milk
    1/2 c  Water
 
  Cook carrots, sugar, milk, and water, to soft ball stage (234 - 238 F).
  Remove from fire, add flavoring, and cool to room temperature. Beat until
  creamy.  Pour into buttered pan, pat down to 1 inch depth, and when firm
  cut in squares.  The grain is likely to be a little coarse due to the
  grated carrots. Mrs. L.G. Humichl, Perry, IA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cathedral Windows
 Categories: Candies
   Servings: 10
 
      2 tb Margarine
      1 c  Chocolate chips
      1    Egg, beaten
      1 c  Powdered sugar
      3 c  Colored marshmallows
 
    Melt the margarine and chocolate chips in a saucepan over the lowest heat
  setting.  Remove from heat when melted.
  
  Add the egg and powdered sugar.  Mix well.
  
  Add marshmallows.  Stir until coated.
  
  Turn out onto wax paper and form a roll.  When hardened, slices into 30
  pieces approx. 1/2 inch in size.
  
  Freezes well.
  
  Enjoy! - Jeff Duke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Champagne Truffles
 Categories: Candies, Christmas
   Servings: 24
 
           Peter Kump

MMMMM--------------------------CENTER MIXTURE-------------------------------
      8 oz Cream
      1 lb Bittersweet chocolate
      1 oz Butter
      1 oz Cognac

MMMMM-----------------------------ENROBING----------------------------------
      1 lb Bittersweet chocolate
      1 lb Cocoa
 
  It is important to use an excellent quality chocolate when making truffles
  since it is the primary ingredient. Valhrona is my first choice and
  Callebaut is my second.
  
  BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to
  stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool
  to set. Beat with an electric mixer (using a paddle attachment if
  available) on medium speed until light. Beat in Cognac. Pipe out small
  truffles on parchment or waxed paper with a pastry bag fitted with a
  1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa
  into a deep pan. Dip the truffles in the melted chocolate and then deposit
  them in the cocoa, shaking the pan to cover them. After the covering sets,
  shake the truffles in a strainer to remove the excess cocoa.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cheese Fudge
 Categories: Candies, Cheese, Chocolate, Christmas
   Servings:  3
 
      1 c  (2 sticks) butter, softened
      8 oz Pasteurized process cheese,
           -cubed
  1 1/2 lb Powdered sugar
    1/2 c  Cocoa
    1/2 c  Non-fat dry milk
      2 ts Vanilla
      2 c  Coarsely chopped nuts
 
  In a large saucepan over medium heat melt butter and cheese, stirring
  frequently. Remove from heat.  Sift together sugar and cocoa; add to
  cheese, mixing well.  Stir in non-fat dry milk, vanilla and nuts. Turn into
  a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.
  
  From Best Recipes Magazine, Sept/Oct 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cherry Walnut Divinity
 Categories: Candies, 1941
   Servings:  6
 
      2    Egg whites
    1/8 ts Salt
      1 c  Chopped candied cherries
      3 c  Light brown sugar
      1 c  Water
      1 c  Chopped walnuts
      1 ts Vanilla
      1 c  Corn sirup
 
  Boil sugar, sirup, salt, and water to firm ball stage (248 F). Pour slowly,
  beating constantly, over stiffly beaten egg whites. Beat until candy begins
  to stiffen.  Add candied cherries, flavoring, and nuts. Drop by
  teaspoonfuls onto waxed paper, or pour into well-buttered pans. When cold
  cut in squares. Lou S. Hokulin, Morris, MN.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chinese Coconut Candy
 Categories: Candies
   Servings:  6
 
      1 c  Grated coconut ( Substitute
           -canned)
      2 c  Brown sugar
           Walnut halves
 
  1) Melt sugar in heavy pan over a slow fire.
  
  2) Add coconut and cook until sugar begins to crystallize.
  
  3) Remove from fire and pour into a buttered pan.
  
  4) Cut into 1 inch squares and press a walnut half on top of each cookie.
  
  Variations:  Place 1/2 square of coconut candy or about 1 Teaspoon of
  crystallized sugar and coconut on one corner of a small WONTON wrapper (
  See Recipe WONTON.TXT )
  
  Fold over corner of wrapper, enclosing candy mixture.  Pinch together two
  opposite free corners of wrapper, leaving one corner free.
  
  Fry in deep hot oil until golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chitty-Chitty Bang-Bang Fudge
 Categories: Candies, Entertain
   Servings:  1
 
      2 c  Sugar
      4 tb Cocoa
    1/4 lb Butter (or margarine)
      2 ts Light corn syrup
      1 cn Evaporated milk, small
      1 ts -Water
 
   Mix all ingredients and stir over low heat.
   Cook to soft ball stage when dropped in cold water.
   Beat by hand until mixture loses gloss. Chopped nuts can be added.
   Pour into a greased 8 x 8-inch pan.  Cut into pieces. Cool.
   Good fudge! This was a recipe from the Chitty-Chitty Bang-Bang story book
  read by my son, Curtis Burton, while in grade school and has been a family
  favorite since 1970.
  
     Joyce Burton, Prodigy Food & Wine Board
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Choco Scotch Clusters
 Categories: Cookies, Candies, Christmas
   Servings: 10
 
      6 oz Chocolate Chips, Semisweet
      6 oz Butterscotch Morsels
    1/4 c  Peanut Butter
      3 c  Cereal, Rice Krispies
 
  Melt chocolate, butterscotch, and peanut butter in top of a double boiler,
  stirring constantly, until well blended.  Remove from heat, add Rice
  Krispies and stir until cereal is thouroughly coated.  Drop by tablespoon
  on wax paper.  Cool until firm. VARIATION: For a lighter snack, increase
  the Rice Krispies to 4 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Choco-Almond Confections
 Categories: Candies, Christmas, Entertain
   Servings:  3
 
  1 1/4 c  Blue Diamond Chopped Natural
           -Almonds, toasted
      1 oz Squares milk chocolate
    1/2 c  Orange juice
    1/2 c  Granulated sugar
      3 c  Crushed lemon, orange, or
           -vanilla wafers
      2 tb Curacao or orange juice
 
  The positively elegant "very adult" confection is from Blue Diamond.
  
  In blender or food processor, finely grind 1/4 cup of the almonds; set
  aside. Combine chocolate 

    Source: geocities.com/tominelpaso