• Boil sugar, syrup and salt, stirring occasionally.
• When syrup is very thick add butter, and gradually add 2 cups cream (don’t stop boiling and stirring while adding cream or will curdle).
• Cook to firm ball stage, add nuts and/or coconut.
• Pour in buttered 2 qt. pan to harden. When cool cut and wrap in plastic wrap.

• Prepare a 9x13-in. glass baking pan by greasing it with butter and sifting powdered sugar over it to coat the bottom and sides.
• Pour the water and gelatin into the bowl of a stand mixer to allow the gelatin to bloom. Allow the gelatin to bloom for ten minutes.
• Add the Sugar, Corn Syrup, and Water, and boil until it reaches 250 degrees F (hard-ball stage)
• Run the mixer at low speed while drizzling in the boiling sugar syrup. Once the syrup is mixed in, turn up the speed a little and added about 1/4 tsp. salt.
• When the mixture begins to fluff up, scrape down the bowl and turned up the speed to high.
• Once the volume of the marshmallow stops increasing, add 1 tablespoon of vanilla extract. Stop the mixer after it is mixed in.
• Pour the marshmallows into the prepared pan and allow to sit uncovered overnight.

Mix

• Mix all except nuts in a 6-8 qt. container and set aside.

Boil

• Mix in 4-6 qt. saucepan. Bring to boil and cook for 6 minutes then pour over remaining ingredients and whip until smooth and creamy.
• After mixture is completely blended add nuts. Let stand 4-6 hours or until completely chilled. Makes 6 lb.

• Toast first three ingredients in 350 preheated over for about ten minutes. Then place these ingredients in a large mixing bowl. Add the next five ingredients, separating dried fruit ingredients/pieces so that they are not stuck in clumps. Mix completely. In saucepan over medium heat, melt butter or heat oil Add rice syrup (or agave or honey), stirring until bubbly. Mix in peanut butter and cinnamon. Pour into dry ingredients. Quickly mix together and transfer into 9x13 pan. Press mixture into the pan and refrigerate for at least four hours. Cut into twelve bars, wrap separately in wax paper, refrigerate.

• Melt chips add Eagle Brand, stirring occasionally until mixture begins to thicken.
• Add chopped nuts and vanilla.
• Line bottom of 9" pie pan with foil.
• Place 3/4 cup walnut halves in bottom forming a ring.
• Spoon chocolate mixture over nuts. Add maraschino cherries and remaining nuts for decoration.
• Chill in refrigerator until firm enough to slice. Cut into 1/2 inch slices.

• Combine sugar and syrup. Bring to boil remove from heat stir in peanut butter. Mix in Rice Krispies. Melt chips and spread over.

• Put all ingredients in pan over medium heat - wash down sugar crystals and cook to 242 without stirring.
• Pour on to cool cookie sheet. When cool enough to touch, cream (a putty knife works well for this) until white and creamy. Used for centers of candy. Perfect for chocolate cherries. Tint and flavor for mints.

• Boil sugar, syrup, butter and salt for 2 minutes on stove... add soda stir.
• Pour over popped corn which has been placed in a large paper bag.
• Microwave on high for 1 1/2 minutes. Remove and shake well. Microwave again for 1 1/2 minutes on high.
• Remove from oven, shake well again. Cool and serve.

• Bring sugar milk and butter to boil over low heat.
• Cook to medium Soft ball stage. Stir frequently. Remove from heat and add rest of ingredients. Stir until melted. Pour into butter 9x13 pan.
• May substitute 6oz bitter chocolate for cherries and add vanilla. put chocolate in before cooking sugar milk and butter mixture.

• Boil sugar syrup and salt stirring occasionally.
• When syrup is very thick, add butter and gradually add 2 cup cream (don't stop boiling and stirring while adding cream or will curdle).
• Cook to firm ball stage add nuts and/or coconut.
• Pour in buttered 8x8 pan to harden. When cool cut into squares and wrap in plastic wrap.