Toffee

2 cubes butter, melted

Add: 2 cups packed brown sugar

1 cup toffee bits

1 cup sweetened condensed milk

Combine all ingredients. Cook on medium heat until candy thermometer reaches 256*.

Soft Caramels

2 cups sugar

1 cup firmly packed brown sugar

1 cup butter (not margarine)

1 cup milk

1 cup Heavy Whipping Cream

1 cup light corn syrup

1 teaspoon vanilla

Butter a 13x9-inch pan; set aside. Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (14 to 20 minutes). Continue cooking until candy thermometer reaches 244*F or small amount of mixture dropped into ice water forms a firm ball (about 25 to 30 minutes).

Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Cut into 1½ x 1-inch pieces; wrap candies in waxed paper. Store refrigerated.

Reese Peanut Butter Cups

1 pound butter (1 stick)

2 cups peanut butter

2½ to 3 pounds sugar

3 teaspoon vanilla

5-ounces semi-sweet chocolate chips

¼ pound paraffin wax

Cream butter and peanut butter. Add sugar until able to form into balls the size of large marbles. Add vanilla. Mix thoroughly. This is best done by hand. Melt chocolate and paraffin wax in double boiler. Dip balls in chocolate mixture using toothpick to dip with. Place on wax paper to cool. Can be frozen to keep longer.

Potato Candy

Boil 1 medium potato until done. Mash potato and add pinch of salt. Add 2 pounds of powdered sugar, mix well. Roll mixture (using powdered sugar sprinkled on surface) until thickness of pie crust. Spread with peanut butter. Roll up like a jelly roll. Cut into 1 to 1½ inch pieces (use a string or doubled thread to cut). Store in air-tight container in refrigerator.

Mom (Grandma Christine) used to make this for us all the time. We loved it!!! I made it once or twice for my kids, but they were little and probably won’t remember it. Hope it is as good as I remember.

Peanut Butter Fudge

3 cups sugar

¼ pound butter (1 stick)

1 small can evaporated milk

17-ounce jar marshmallow cream

1-12 ounce jar peanut butter

1 teaspoon vanilla

Blend together first 3 ingredients. Cook for 5 minutes over medium heat. After mixture comes to a boil; add remaining 3 ingredients. Blend well. Pour into buttered plate to cool. Cut into squares.

Peanut Brittle

3 cups white sugar 1½ cups white karo syrup

1 1/3 cup water ¼ teaspoon salt

1 pound peanuts 2 tablespoons butter

2 tablespoons soda 1 teaspoon vanilla

Use a large pot as candy will bubble when the soda is added. Stir sugar, syrup and water together and boil until forms a soft ball. (Use a candy thermometer). Add salt and peanuts and stir mixture on stove using medium low heat until it becomes a light yellow color. Stir in butter and soda. Mixture will bubble. Pour on greased pan and cool partially by lifting around edges with spatula. Keep the spatula moving under candy so it won’t stick. When candy is firm, but still warm, turn over. Break in pieces when cold.

Mints

3 tablespoon soft butter

1 teaspoon peppermint extract

¼ cup cream

4 cups powdered sugar

½ teaspoon salt

Food coloring (any color you want)

Mix the ingredients together with your hands. Take a small amount and roll into long strips on powdered sugar surface about ¾ inch in diameter. Slice with butter knife. Let dry overnight.

You can make small balls and flatten them.

Creamy Chocolate Fudge

3 cups sugar

2 cups chocolate chips

1 1/3 cups evaporated milk

½ cup butter

1 teaspoon vanilla

1 cup marshmallow cream

1 cup chopped nuts

Combine sugar and milk; bring to a boil and boil 10 minutes over low heat, stirring frequently. Meanwhile, combine remaining ingredients in a bowl. Stir into the boiling mixture. Stir until chocolate chips are melted and mixture is smooth. Pour into 2 buttered 8-inch square pans. Cool and cut.

Chocolate Covered Raisins

Melt over hot water:

1 package (6 oz.) semi-sweet chocolate morsels

Remove from heat and add:

2 cups seedless raisins

Stir until raisins are well coated. Drop by teaspoonfuls onto waxed paper. Let stand until cool. If you want to take the time, you can separate the raisins and let dry individually.

Cherry Pecan Logs

Combine:

2 tablespoons evaporated milk

½ teaspoon peppermint extract

1 cup coarsely chopped candied cherries

Gradually add, mixing well:

1 pound sifted confectioners’ sugar

Knead until smooth, but not sticky. Shape into logs. Wrap in waxed paper and chill until firm.

Combine in top of double boiler:

¼ pound vanilla caramels

3 tablespoons evaporated milk

Heat over hot water; stirring to melt caramels. Turn into a shallow pie pan. Roll chilled logs in caramel. Then roll in finely chopped pecans. Chill until firm. Slice.

Carnation’s Famous Fudge

1½ cups granulated sugar

2/3 cup (5 fl-oz. can) Carnation Evaporated milk

2 tablespoon butter or margarine

¼ teaspoon salt

2 cups miniature marshmallows

1½ cups (9 oz.) Nestle Toll House Semi-Sweet Chocolate Morsels

½ cup chopped pecans or walnuts, optional

1 teaspoon vanilla extract

Line 8-inch pan with foil. Combine sugar, evaporated milk, butter and slat in medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil; stirring constantly for 4 to 5 minutes. Remove from heat Stir in marshmallows, chocolate morsels, nuts and vanilla. Pour into prepared pan; refrigerate for 2 hours or until firm. Lift from pan and cut into squares.

Candy Kisses

I used to make these for Easter treats for the kids. The Easter Bunny brought them.

1 (12 ounce) package chocolate chips

4 Tablespoons milk

1 cup Rice Krispies

Melt chocolate chips with milk. Add rice krispies. Pour into buttered Tupperware funnel.

Cool for 20 minutes and remove from funnel.

Butterscotch Crunchies

Makes about 3 ½ dozen

Place in top of double boiler:

2 packages butterscotch morsels

Melt over hot water.

Remove from heat and add:

1 cup peanuts, coarsely chopped

1 can Chow Mein noodles

Mix well. Drop by teaspoonfuls onto waxed paper. Let stand about 30 minutes to harden.

Sweet Chex Mix

Combine:
6 cups Golden Grams
3 cups Corn Chex
3 cups Rice Chex
1/2 cup sliced almonds
1/2 cups shredded coconut

Boil:
1 1/2 cubes butter
1 cup Light Karo Syrup
1 cup Sugar
boil exactly 2 minutes stirring constantly, then pour over dry mixture. Place on wax paper or cookie sheet to cool.

I've made at least 12 batches in the last 3 weeks and am still not sick of this! I took a quadruple batch to girls camp and it was gone in an hour!

Nanny's Chop Seuy

This is a family favorite. It makes a TON!

In a VERY large bowl add:

1 12 oz box rice crispies
1 12 or 14 oz box corn flakes
1 bag 14 oz coconut (can cut in half if you aren't a huge fan)
1 or 2 cans spanish peanuts

Mix Together

In a large (because it bubbles up really big) heavy bottom pan add:

4 cups light Corn Syrup
2 cups canned milk

over medium heat stir untill soft ball stage is obtained. 225-240 degrees Farenheit. This takes a lot longer than you would think! About 30-45 min.

Immediately poor over above mixture and quickly toss to coat evenly. Spread out on greased cookie sheet to cool. Cover and store. No need to worry about long it will keep. It will dissapear to quickly to even think about that!

Soft Caramels

2 cups sugar
1 cup firmly packed brown sugar
1 cup butter (not margarine)
1 cup milk
1 cup Heavy Whipping Cream
1 cup light corn syrup
1 teaspoon vanilla

Butter a 13x9-inch pan; set aside. Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (14 to 20 minutes). Continue cooking until candy thermometer reaches 244*F or small amount of mixture dropped into ice water forms a firm ball (about 25 to 30 minutes).

Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Cut into 1 ½ x 1 inch pieces; wrap candies in waxed paper. Store refrigerated.