In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300 (hard crack stage) on a candy thermometer. Do not overcook. Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. x […]

* you may substitute 1 teaspoon of rum extract ** you may substitute 1/4 teaspoon extract and 2 teaspoons water Preheat the oven to 325 degrees F. In a large bowl, combine the flour, brown sugar, margarine/butter, and chocolate chips; mix well. Into the bottom of a ungreased, 9-inch square pan or 11×7-inch pan, press […]

Melted brown sugar and sour cream gives this fudge its unusually good flavor. Melt butter in a heavy saucepan. Add brown sugar and heat to boiling. Add sugar and sour cream. Cook over medium heat until sugar dissolves, then slightly higher heat to 236 degrees F. Without stirring cool at room temperature to lukewarm. Beat […]

This is especially good with black walnuts- giving an old-fashioned flavor to the fudge. Combine sugar, corn syrup, and heavy cream and cook to 244 degrees F. Remove from heat and add semisweet chocolate, marshmallow, Fondant, and vanilla. Beat by hand or in a mixer until thick and creamy. Add walnuts. Spread in a 9×13-inch […]

–CANDY MAKING– Cloves, whole Egg whites Food coloring, paste Kirsch; or vodka 1/2 c Water 1/4 c Syrup, corn, light Sugar, red TO AVOID HARMFUL BACTERIA, BE SURE EGGS ARE NOT CRACKED BEFORE USE. There are 4 steps to making colorful marzipan fruits: making basic marzipan, shaping fruits, coloring fruits; glazing fruits. MAKE THE BASIC […]

I like to use up the left over colors from making Easter candy and coat pretzil for the very little ones. They love the different colored pretzils, And especially the chocolate ones, so do the grown ups. Again just melt your coatings,chocolate or white, or color the white. Melt in small bowls in pan of […]

Melt chocolate bars then stir in marshmallows and nuts. Use 8X8X2-inch greased pan.

Bring water to boil, stir in sugar and return to boil. Set off burner and wait until it quits steaming. Add juices and brandy and freeze. Form into balls with melon baller and return to freezer. Remove from freezer immediately prior to serving.

Put water in a saucepan and add sugar and other ingredients in order given (left to right). Boil, without stirring, to 236-degrees. Pour onto wet platter and cool. Beat with spatula or wooden spoon until thick and white. Knead if necessary. Store in covered container at least 12 hours or until needed. It will keep […]

-TOPPING – 1/2 c Corn Syrup 1/3 c Brown Sugar, packed 1/4 c Butter 1/4 c Whipping Cream -OR- 1/4 c Evaporated Milk 1 1/2 c Almonds, sliced 1 1/2 ts Vanilla CRUST: Combine all ingredients , mixing until crumbly. Press firmly into 13x9x2-inch (3.5L) baking pan. Bake in 350F(180C) oven for 10 minutes. FILLING: […]