Fudgie Scotch Ring

Fudgie Scotch Ring

Ingredients
  

  • 6 oz Semi-Sweet Chocolate Chips
  • 6 oz Butterscotch Chips
  • 1 can Eagle Brand Sweetened Condensed Milk
  • 1 cup Nuts chopped
  • 1/2 tsp Vanilla
  • 1 cup Walnut Halves or Pecan

Instructions
 

  • 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.

Nut Rolls

Nut Rolls

Ingredients
  

  • 1 batch Caramels firm ball (https://thecures.com/recipe/aunt-mabels-caramels/)
  • 1 cup Fondant https://thecures.com/recipe/basic-fondant/
  • 1/4 cup Marshmallow Creme
  • 4-6 cup Nuts Chopped
  • 1 batch Caramels soft ball (https://thecures.com/recipe/aunt-mabels-caramels/)

Instructions
 

  • Make firm ball caramel, add fondant and marshmallow cream, mix well. Pour into greased and floured pan - set in refrigerator til firm.
  • Cut in 3/4" strips. Spread nuts on cookie sheet.
  • Dip center strips in softball caramel and roll in nuts. Lay closely together so they will hold their shape.
  • Wrap in plastic and store. May also be dipped in chocolate after dipping in nuts.

Notes

Patsy Nix 9/12/74 Fruita CO

Basic Fondant

Basic Fondant

Ingredients
  

  • 2 cup White Sugar
  • 1/2 cup Water
  • 2 tbsp White Syrup karo

Instructions
 

  • 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.

Notes

Fruita Preschool 1974

Microwave Caramel Popcorn

Microwave Caramel Popcorn

I like to add peanuts or other nuts to the caramel before pouring over popped corn.

Ingredients
  

  • 4-5 qt Popped Corn
  • 1 cup Brown Sugar
  • 1/3 cup Corn Syrup karo
  • 1/2 cup Butter
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda

Instructions
 

  • 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.

White Chocolate Fudge

I prefer the chopped Maraschino Cherries when I make this.

White Chocolate Fudge

Ingredients
  

  • 2 cup Sugar
  • 1 cup Evap Milk
  • 3/4 stick Butter
  • 1 jar Marshmallow Creme or 24 large marshmallows
  • 12 oz White Chocolate cut up into very small pieces
  • 1 cup Nuts chopped
  • 4 oz Candied Cherries May Use Maraschino Cherries Chopped And Drained Well

Instructions
 

  • 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.

Notes

Mom Helling 1994

Aunt Mabels Caramels

Aunt Mabels Caramels

Delicious, melt in your mouth buttery caramels!

Ingredients
  

  • 2 cup Sugar
  • 2 cup Karo Syrup
  • 1/4 tsp Salt
  • 1/2 cup Butter
  • 2 cup Heavy Cream

Instructions
 

  • 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.

Aunt Myrtles Cinnamon Candy

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

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)

Cherry Chocolate Candy

Cherry Chocolate Candy

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.

Endstroms Almond Toffee

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.

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.

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