Candy & Snacks

Basic Fondant

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Basic Fondant

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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
Candy & Snacks

Microwave Caramel Popcorn

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Microwave Caramel Popcorn

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

White Chocolate Fudge

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I prefer the chopped Maraschino Cherries when I make this.

White Chocolate Fudge

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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

Candy & Snacks

Aunt Mabels Caramels

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Aunt Mabels Caramels

Delicious, melt in your mouth buttery caramels!
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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.
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
Breads

Banana Bread

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The best recipes come tried and true from friends who begged them from other friends and so on and so on. Thats the wonderful thing about sharing recipes – the more good recipes we share the better we all get to eat This banana bread comes from my friend Heidi who years ago begged this recipe from a ski friends mother – Mrs. Hockmeyer parents of friends are always Mr. and Mrs. no matter how old we get. Mrs. Hockmeyer passed away years ago but her simple but perfect banana bread lives on for all of us to enjoy.

Banana Bread

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Ingredients
  

  • 3-4 Banannas Ripe, Smashed
  • 1/3 cup Butter Melted
  • 1 cup Sugar
  • 1 Egg Beaten
  • 1 tsp Vanilla
  • 1 tsp Baking Soda
  • pinch Salt
  • 1 1/2 cup Flour

Instructions
 

  • No need for a mixer for this recipe. Preheat the oven to 350F 175C. With a wooden spoon mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar egg and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Notes

Posted by Elise on Jun 15 2006

Breads

Peach Bread

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Peach Bread

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Servings 2 Loaves

Ingredients
  

  • 1 cup Butter
  • 2 cup Sugar
  • 2 Eggs
  • 4 cup Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 tbsp Coriander Ground
  • 2 cup Peaches Drained, Mashed
  • 4 tbsp Sour Cream
  • 1 tsp Almond Extract
  • 1 cup Maraschino Cherries
  • 1 cup Chopped Nuts

Instructions
 

  • Mix dry ingredients in order listed. Pour into greased and floured loaf pans 2 regular or 3 small bake 1 hour at 350.

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