Category Archives: Candy & Snacks

Candy & Snacks

Aunt Myrtles Cinnamon Candy

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I have been making this hot cinnamon candy since I was about 8. If you have trouble finding cinnamon oil, check your local ACE Hardware (I know, but try it) or the local drug store. Both usually have it. Be careful with that oil, it will peel paint (or the finish off your stove) if you spill it!

Aunt Myrtles Cinnamon Candy

Red-hot cinnamon candy
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Ingredients
  

  • 4 cup Sugar
  • 2 cup Water
  • 1 1/2 cup White Corn Syrup karo
  • 1 1/2 tsp Red Food Color
  • 1 tsp Cinnamon Oil

Instructions
 

  • Combine all but Food Color and Cinnamon Oil in large heavy kettle
  • Do NOT stir ever! Boil rapidly to hard crack stage.
  • Remove from heat and add cinnamon oil and food color. BE CAREFUL, OIL WILL STEAM AND BURN YOUR SKIN!
  • Pour quickly onto greased cookie sheet.
  • For licorice flavor use approx 1/2 tsp green color and 2 tsp anise oil (or a little more)

Candy & Snacks

Cherry Chocolate Candy

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Cherry Chocolate Candy

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Ingredients
  

  • 2 cup Sugar
  • 2/3 cup Evaporated Milk
  • 1 dash Salt
  • 12 ea Marshmallows
  • 1/2 cup Butter
  • 6 oz Cherry Chips
  • 1 tsp Vanilla
  • 12 oz Chocolate Chips
  • 3/4 cup Peanut Butter
  • 1 lg pkg Salted Peanuts crushed

Instructions
 

  • Combine sugar milk salt marshmallows and butter in pan.
  • Boil over med heat 5 minutes.
  • Remove from heat add cherry chips and vanilla pour into 9x13 buttered pan.
  • Melt chocolate chips add peanut butter and crushed peanuts.
  • Spread over cherry mixture and chill.
Candy & Snacks

Endstroms Almond Toffee

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This summer Sherry and I went to the Endstrom’s Toffee factory in Grand Junction with Mom and Dad.  It was fun to watch them make HUGE batches, using more almonds in one batch than we use in a LIFETIME! Here is the recipe that started it all.

Endstroms Almond Toffee

This is a famous recipe made in Grand Junction Colorado. They send millions of lb around the world. Before the store began Mr. Endstrom taught a candy making class for the county and gave out this recipe.
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Ingredients
  

  • 2 cup Sugar
  • 1 cup Water
  • 1 lb Butter
  • 1 1/2 large Hersheys Chocolate Bars
  • 1 lb Almonds 1/2 ground, 1/2 whole

Instructions
 

  • Melt chocolate in double boiler.
  • Lightly butter 2 9x13 baking pans.
  • Fill sinks with cold water. Unwrap butter.
  • Place sugar & water in heavy pan at hottest heat until syrup spins a thread.
  • Add 1 cube of butter and stir til melted.
  • Add remaining sticks one at a time and melt each completely.
  • Add whole almonds and continue stirring and cooking until almonds are toasted.
  • Candy will be a dark tan and will pull away from the sides and bottom of the pan. (If candy starts to smoke lift pan from burner rather than lowering the heat.)
  • Pour into the two pans and set in cold water.
  • Spread 1/2 of chocolate over each pan and sprinkle with 1/2 ground almonds.
  • Using your fingers quickly flip over the candy (chocolate and almonds will now be on bottom of pan) spread the remaining chocolate on the top of the candy and sprinkle with rest of ground almonds.
  • Allow to mellow at room temp (do not refrigerate) for about 2-3 days.

Candy & Snacks

Peanut Butter Bars

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Peanut Butter Bars

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Ingredients
  

  • 2 stick Butter melted
  • 1 1/2 cup Graham Crackers crushed
  • 3 cup Powdered Sugar
  • 1 cup Peanut Butter
  • 12 oz Milk Chocolate Chips

Instructions
 

  • Melt butter and pour over graham crackers, sugar, and peanut butter.
  • Press into 9x13 pan. Melt chocolate chips and spread over top.
  • Chill and serve.

Notes

Mary Weed Cheyenne Wells CO
Candy & Snacks

Peanut Brittle

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Peanut Brittle

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Ingredients
  

  • 1 cup Sugar
  • 1/2 cup Light Corn Syrup
  • 1 cup Roasted Salted Peanuts (May Substitute Almonds Or Cashews For The Peanuts).
  • 1 tsp Butter
  • 1 tsp Vanilla
  • 1 tsp Baking Soda

Instructions
 

  • In 1 1/2 quart casserole, combine sugar and syrup.
  • Microwave on high for 3 minutes.
  • Add peanuts. (May Substitute Almonds Or Cashews For The Peanuts).
  • Microwave on high 4-5 minutes, until mixture is light brown, stirring every 2 minutes.
  • Add butter and vanilla; stir well.
  • Add baking soda and gently stir until light and foamy.
  • Pour mixture onto lightly greased cookie sheet.
  • Let cool 30 minutes to 1 hour. When cool, break into small Pieces.
Candy & Snacks

Peanut Butter Fudge

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Peanut Butter Fudge

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Ingredients
  

  • 1 lb Powdered Sugar
  • 1 tbsp Karo Syrup
  • 1 can Evaporated Milk
  • 4 square Dark Chocolate

Instructions
 

  • Cook VERY slowly (bring to a boil, then turn down heat, never let it boil fast) in heavy saucepan for AT LEAST 2 hours uncovered, stirring once in a while, until mixture forms a firm ball in cold water.
  • When done, add 1 jar of marshmallow cream and 1 cup Peanut Butter.
  • Beat Until Well Mixed Then Pour In Buttered 8X10 Pan.