Caramels

2 cups sugar

1 ¼ cups white corn syrup

3 cups heavy cream

1 cup coarsely chopped nuts (optional)

Combine sugar, corn syrup and 1 cup of cream in a heavy pan. Heat slowly and stir constantly until it starts to boil. Cook to soft-ball stage (236°). Add second cup of cream and cook to soft-ball stage; then add the third cup of cream and cook to firm-ball stage (248°). Stir just occasionally during the cooking of the first two cups of cream. With the third cup of cream, stir constantly until a firm ball is formed in cold water. Add nuts. Butter the pan, and scrape the caramel into it. When cold, cut around edges of pan to loosen caramel; then turn pan upside down and strike hard to release candy onto cutting board. Cut candy into squares, and wrap in waxed paper. 7 ½ X 11 “ pan.

Rocky Road Fudge

5 to 8 large marshmallows cut into ¼

¼ lbs butter

1 small pkg. chocolate chips (6oz)

2 cups sugar

¾ cup evaporated milk

10 large marshmallows

1 cup nuts

½ tsp vanilla

Place cut marshmallows on a tray and freeze. In a large bowl cut the butter into the chocolate chips. Set aside. Bring to a boil in heavy 3 qt. pan the sugar, evaporated milk, and 10 large marshmallows. Boil and stir rapidly (this burns easily) for 5 min. Pour over chocolate and butter. Stir until mixture starts to thicken. Add nuts, vanilla, and frozen cut marshmallows. Pour into butter pan. Place in refrigerator to set. Cut into pieces and serve. 9X9”.

Southern-style Divinity

2 ½ cups Sugar

½ cup light corn syrup

½ cup water

¼ tsp salt

2 egg whites

1 tsp vanilla

¼ to ½ cup chunky style peanut butter

Heat sugar, corn syrup, water, and salt over low heat, stirring constantly until sugar dissolves. Boil to 260° or hard ball stage. Pour in thin stream over stiffly beaten egg whites, beating until mixture holds its shape when a spoonful is placed on waxed paper. Add vanilla and peanut butter; stir in gently but quickly. Drop with a swirl on waxed paper as individual candies, or pour into a lightly buttered pan. Cut candies into pieces. Store in a covered container.

Peanut Butter Cups

3 TBL Butter

1 cup powdered sugar

1 tsp vanilla

½ cup peanut butter

½ cup chopped nuts (optional)

1 cup milk chocolate morsels

Mix butter, powdered sugar, vanilla, peanut butter, and nuts together. Shape into balls, using 1 ½ tsp mixture for each. Chill for 15 min. Melt chocolate over hot water, stirring constantly until just melted. Using a fork or small spoon, dip each ball into the chocolate until it is coated. Set on a rack or pie plate to cool until firm.