Mix all except nuts in a 6-8 qt. container. Bring to boil and cook for 6 minutes, then pour over remaining ingredients and stir until smooth and creamy.

After mixture is completely blended add nuts.

Let stand 4-6 hours, or until completely chilled. Makes 6 pounds.

Melt chocolate in double boiler.

Lightly butter 2 9”x13” baking pans.

Fill sinks with cold water.

Unwrap butter. Place sugar and 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 ½ of chocolate over each pan and sprinkle with ½ 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.

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 9”x13” buttered pan.

Melt chocolate chips add peanut butter and crushed peanuts.

Spread over cherry mixture and chill.

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 ½ minutes. Remove and shake well.

Microwave again for 1 ½ minutes on high.

Remove from microwave, shake well again.

Cool and serve. (I like to add peanuts or other nuts to the caramel before pouring over popped corn.)

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.

Recipe make twelve bars. Per Serving: 283 calories; 10 g. Fat (30.9 percent calories from fat); 7 g Protein; 46 g Carbohydrate; 4 g Dietary Fiber; 3 mg Cholesterol; 56 mg Sodium.

*Adding protein powder will change protein content of bars

Make firm ball caramel, add fondant and marshmallow cream, mix well.

Pour into greased and floured pan – set in refrigerator til firm. Cut in ¾” strips.

Spread nuts on cookie sheet. Dip center strips in soft ball 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.

Stir sugar, water and syrup over medium heat until it boils.

Wash down sugar crystals.

Sir in butter, when boils again, slowly (take 5 minutes) add milk – stirring constantly.

Cook and stir until batch reaches desired firmness.

Add salt and flavoring, pour into lightly buttered pan.

For turtles, cook to softball, drop onto nuts. Dip upside down in chocolate.

For special cookies – use small butter cookies, dip in caramel, nuts, and chocolate. Delicious on apples.

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.

Combine in large heavy kettle, Do NOT stir ever! Boil rapidly to hard crack stage, add 1 ½ tsp red food color, 1 tsp cinnamon oil.

Pour quickly onto greased cookie sheet.

For licorice use approx ½ tsp. green color and 2 tsp anise oil (or a little more)

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.