A mildly flavored fudge for coffee lovers, topped with chocolate and nuts. Combine sugar, milk, instant coffee, coffee cream and syrup in a 3-quart saucepan. Cover and bring to a boil. Uncover and place thermometer in pan; cook without stirring to 236 degrees F. Remove from heat; add butter and vanilla without stirring. Cool to […]

Preheat oven to 425 degrees. Divide pastry in half; roll out one-half and place in 9 inch pie plate, leaving about 1 inch overhang. Brush marmalade evenly over the bottom. Set other piece of pastry aside. In a small bowl, combine sugars, tapioca, raisins, orange zest, cinnamon,ginger,and salt until well combined. Layer tomatoes, sugar mixture, […]

YOU SHOULD NEVER TRY TO MAKE TOFFEE (OR ANY OTHER COOKED CANDY, FOR THAT MATTER) IN DAMP WEATHER, BECAUSE THE CANDY WILL NOT HARDEN PROPERLY. Combine the sugar, corn syrup, and 1/2 cup of cream in a large saucepan set over moderate heat. Stir the mixture until the sugar dissolves completely. Insert a candy thermometer, […]

Line cookie sheet w/waxed paper. Melt chocolate chips over low heat; stirring constantly. Stir in remaining ingredients; blend well. Drop by teaspoonfuls onto waxed paper lined cookie sheet. Refrigerate till set, about 30 min. Store in airtight container.

Combine all ingredients, except powdered sugar, in a large bowl. Mix well. Chill for 20 minutes. Shape by spoonful into round balls. Store in a tightly covered, airtight container. Just before serving or giving, roll in powdered sugar. Makes 100 balls.

Combine the sugar, corn syrup and water in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. (Note: Be very careful when you make this recipe as the syrup is dangerous if spilled on you.) Continue cooking, stirring occasionally, until the mixture reaches the soft crack stage (285 degrees […]

In top of double boiler, over hot (not boiling) water, melt morsels with sweetened condensed milk; remove from heat. In large bowl, combine marshmallows, nuts and raisins; stir in chocolate mixture. Drop by teaspoofuls onto wax paper-lined baking sheets; chill 2 hours or until firm. Store loosely covered in cool dry place.

BOTTOM LAYER: Combine flour, baking powder and salt. Cut in butter or margarine until mixture is crumbly. Beat egg yolk and milk together with a fork. Stir into crumbs. Press evenly onto bottom of a lightly greased 8 inch pan (square). MIDDLE LAYER: Combine crushed pineapple and its juice and cornstarch in a saucepan. Mix […]

Combine first three ingredients in a large heavy saucepan; bring to a boil, and cook 5 minutes. Stir in pecans and butter; cook over medium heat, stirring occasionally, until mixture reached soft ball stage (234). Remove from heat; beat with wooden spoon 2 to 3 minutes or until mixture is creamy and begins to thicken. […]

Line bottom and sides of 8 or 9 inch cake pan with foil. Butter heavily. Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to a boil over medium heat, stirring constantly until mixture turns golden brown, about 5 to 6 minutes. Quickly spread candy in prepared pan. Cool until firm. Remove […]