Cook honey to hard crack stage (285F) stirring constantly. Pour onto buttered marble slab. As soon as outside edges cool enough to touch,fold to center and make long roll. Start stretching or pulling while hot. Pull until honey becomes light and porous and small strings develop. Cut into short pieces. Place in paper lined metal cans for two days to soften.

Nutrition Facts
Amount Per Serving: Calories 185 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3mg, Total Carbohydrate 46g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

Preheat oven to 250. Put popcorn in a large, 4 inch deep butered baking pan. Keep warm in the oven. Combine sugar, cornsyrup, water, butter and salt in a large saucepan. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250 on a candy thermometer, stirring frequently. Remove from heat. Quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Form into balls. Makes approximately 8 balls

Variations: To make Spice Balls, subsitute 1 tbs of powdered spice or crushed herbs for vanilla To make butter balls, increase the butter to 1/3 cup and increase the

Nutrition Facts
Amount Per Serving: Calories 217 - Calories from Fat 55
Percent Total Calories From: Fat 25%, Protein 2%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 141mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 217 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

"Benne seeds cannot be procured in many places, but the candy made with it is so delicious and so characteristic of Charleston that the recipe is here included."

Add the extracts to the sugar. Melt the sugar in a saucepan, stirring constantly, as for peanut brittle. When the sugar is melted, add the benne seed, stirring it in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered pans. Mark in one-inch squares while still warm

Nutrition Facts
Amount Per Serving: Calories 584 - Calories from Fat 247
Percent Total Calories From: Fat 42%, Protein 9%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 4g, Cholesterol 0mg, Sodium 21mg, Total Carbohydrate 71g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 33 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units

Black part: Combine sugar, syrup, cocoa, and cream. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan.

White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter substitute

Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares. Mary Sanborn, Cherokee, IA.

Nutrition Facts
Amount Per Serving: Calories 613 - Calories from Fat 173
Percent Total Calories From: Fat 28%, Protein 1%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 12g, Cholesterol 63mg, Sodium 91mg, Total Carbohydrate 108g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 707 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Boil molasses, sugar, salt, milk, water, and butter to hard ball stage (265 ~ 270 F). Add flavoring. Spread nuts over the bottom of a well-buttered pan. Pour taffy over nuts. Cool. Pull until stiff and creamy. Cut in 1-inch pieces. Isabel Tovill, Lancaster, OH.

Nutrition Facts
Amount Per Serving: Calories 560 - Calories from Fat 90
Percent Total Calories From: Fat 16%, Protein 3%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 14mg, Sodium 203mg, Total Carbohydrate 113g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 158 units, Vitamin C 1 units, Calcium 0 units, Iron 9 units

Boil all ingredients except bran to soft ball stage (234 - 238 F). Cool to room temperature. Add bran. If desired, 1/2 cup raisins, dates, or nuts may be added. Beat until stiff enough to knead. Turn onto board dusted with powdered sugar. Knead until smooth. Shape into a roll and slice.

Nutrition Facts
Amount Per Serving: Calories 365 - Calories from Fat 33
Percent Total Calories From: Fat 9%, Protein 3%, Carbohydrate 88%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 11mg, Sodium 166mg, Total Carbohydrate 80g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 124 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

DIRECTIONS: Melt chocolate and butter over hot water. Remove from heat, and stir in Brazil nuts and raisins. Spread on cookie sheet lined with waxed paper. Chill until firm. Break into pieces. Store in refrigerator.

Nutrition Facts
Amount Per Serving: Calories 3278 - Calories from Fat 2036
Percent Total Calories From: Fat 62%, Protein 5%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 226g, Saturated Fat 98g, Cholesterol 31mg, Sodium 136mg, Total Carbohydrate 274g, Dietary Fiber 8g, Sugars 0g, Protein 37g, Vitamin A 509 units, Vitamin C 4 units, Calcium 0 units, Iron 15 units

* This is to taste. The original recipe called for 4 T of Molasses. STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente -- slightly chewy -- between 230øF and 240øF. Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110øF). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts, filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 T grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 T. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1-1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly.

Nutrition Facts
Amount Per Serving: Calories 557 - Calories from Fat 233
Percent Total Calories From: Fat 42%, Protein 2%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 13g, Cholesterol 48mg, Sodium 108mg, Total Carbohydrate 77g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 589 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units

Cream lard and sugar, add vanilla and eggs and mix well. Sift together flour, soda and cream of tartar and add to first mixture. Add nuts then form dough into two rolls. Place in plastic wrap and chill several hours. Cut in 1/2 inch slices and bake in 350 degree oven 10 - 12 minutes.

Nutrition Facts
Amount Per Serving: Calories 921 - Calories from Fat 441
Percent Total Calories From: Fat 48%, Protein 6%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 15g, Cholesterol 103mg, Sodium 212mg, Total Carbohydrate 106g, Dietary Fiber 1g, Sugars 0g, Protein 14g, Vitamin A 131 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units

Boil sugar, sirup, and milk to soft ball stage (234 - 238 F). Remove from fire. Add butter. Cool to room temperature. Beat until thick and creamy. Add coconut, nuts, salt, and flavoring. Pour into well-buttered, shallow pan. Cut in squares.

Nutrition Facts
Amount Per Serving: Calories 548 - Calories from Fat 236
Percent Total Calories From: Fat 43%, Protein 7%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 11g, Cholesterol 32mg, Sodium 336mg, Total Carbohydrate 68g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 323 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units

Boil as for other taffy until it spins a thread. Add nuts and pour on plate. Pull when ready. Common walnuts are especially good in this recipes. Never a failure.

Note: Taffy should be cooked to hard ball stage. Pulling can begin when it cools enough to handle. Butter hands!

Nutrition Facts
Amount Per Serving: Calories 956 - Calories from Fat 5
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 99%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 73mg, Total Carbohydrate 238g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 8 units

Mix milk, butter and 2 cups sugar in saucepan, heating to boiling point. Melt 1 cup sugar in saucepan stirring constantly. Cook to soft ball stage. Add vanilla and nuts; beat until very firm. Pour into buttered 9-inch square pan. Yield: 40 pieces.

Nutrition Facts
Amount Per Serving: Calories 86 - Calories from Fat 17
Percent Total Calories From: Fat 20%, Protein 4%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 2mg, Sodium 9mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 21 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

* Cherries chopped and drained. Mix together sugar and butter by hand until completely creamed. Add coconut, walnuts and cherries. Stir into creamed mixture. Shape small portions of mixture into desired shape by hand. If desired dip into chocolate; dry. Decorate with candied fruit or walnuts. Yield: 4 dozen.

Nutrition Facts
Amount Per Serving: Calories 805 - Calories from Fat 292
Percent Total Calories From: Fat 36%, Protein 1%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 15g, Cholesterol 62mg, Sodium 238mg, Total Carbohydrate 126g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 887 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Combine all ingredients except flavoring. Cover until mixture begins to boil. Boil without stirring to soft crack stage (275 - 280 F). Add flavoring. Do not stir. Pour quickly into well-buttered pan. The candy should be in a thin sheet. Cool slightly and mark in squares. The Household Searchlight

Nutrition Facts
Amount Per Serving: Calories 175 - Calories from Fat 69
Percent Total Calories From: Fat 39%, Protein 0%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 21mg, Sodium 275mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 289 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Preheat oven to 225 F (110 C). On an oiled cookie sheet spread nuts in a single layer. Warm in the oven for 5-10 minutes while preparing the toffee mixture.

In a heavy-bottomed saucepan, combine water and sugar. Cook over low heat until sugar is dissolved. Bring liquid to boil, add syrup, cream of tartar and butter, simmer until butter has melted. Bring to a boil and boil to soft crack stage, 270 F (140 C) on candy thermometer.

Remove saucepan from heat. Remove nuts from oven. With a spoon, drizzle a little toffee over each nut. Leave to cool and harden. If toffee is setting too quickly in the pan, place it in a bowl of hot water. Store in a cool, dark place.

Makes about 1/2 lb.

Nutrition Facts
Amount Per Serving: Calories 117 - Calories from Fat 69
Percent Total Calories From: Fat 59%, Protein 3%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 10mg, Sodium 67mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 145 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

DIRECTIONS: Spread nuts on a cookie sheet. Bake at 300-F for 15 minutes. Mix butter and honey; pour over nuts. Stir until nuts are completely coated with the mixture. Store in airtight container.

Nutrition Facts
Amount Per Serving: Calories 1253 - Calories from Fat 893
Percent Total Calories From: Fat 71%, Protein 9%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 99g, Saturated Fat 19g, Cholesterol 31mg, Sodium 139mg, Total Carbohydrate 60g, Dietary Fiber 2g, Sugars 0g, Protein 30g, Vitamin A 460 units, Vitamin C 1 units, Calcium 0 units, Iron 6 units

Cook corn syrup, sugar, & water to 310 degrees, remove from heat, stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.

Nutrition Facts
Amount Per Serving: Calories 2758 - Calories from Fat 1164
Percent Total Calories From: Fat 42%, Protein 9%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 129g, Saturated Fat 25g, Cholesterol 0mg, Sodium 121mg, Total Carbohydrate 335g, Dietary Fiber 6g, Sugars 0g, Protein 63g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 9 units

In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238øF). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans.

Nutrition Facts
Amount Per Serving: Calories 125 - Calories from Fat 39
Percent Total Calories From: Fat 31%, Protein 2%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Sodium 95mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 31 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick. Pour into buttered pan.

Nutrition Facts
Amount Per Serving: Calories 417 - Calories from Fat 178
Percent Total Calories From: Fat 43%, Protein 3%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 8g, Cholesterol 32mg, Sodium 195mg, Total Carbohydrate 57g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 426 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Select prickly pear cactus (or small barrel cactus if you own this type of cactus, since it's illegal to remove it from the desert). Remove spines and outside layer with large knife. Cut pulp across in slices one-inch thick. Soak overnight in cold water. Remove from water, cut in one0inch cubes and cook in boiling water til tender. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch!

SYRUP for 2 QUARTS of CACTUS CUBES

Heat all ingredients until sugar is dissolved. Then add cactus. Remover cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any vegetable food coloring may be added to the syrup.

Nutrition Facts
Amount Per Serving: Calories 401 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 100g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 5 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units

Heat water and sugar to boiling. Flavor as desired. Pare and quarter each apple. Cut each quarter in thirds. Cook apples, a few pieces at a time, until clear and transparent. Drain. Place on waxed paper. Let dry 24 hours. Roll in granulated sugar.

Nutrition Facts
Amount Per Serving: Calories 352 - Calories from Fat 4
Percent Total Calories From: Fat 1%, Protein 0%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 87g, Dietary Fiber 3g, Sugars 0g, Protein 0g, Vitamin A 71 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units

Mix sugar, vinegar and water. Boil until mixture reaches 300-degrees; cool. Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly. Yield: 10 Candied Apples.

Nutrition Facts
Amount Per Serving: Calories 250 - Calories from Fat 6
Percent Total Calories From: Fat 3%, Protein 1%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 60g, Dietary Fiber 4g, Sugars 0g, Protein 0g, Vitamin A 106 units, Vitamin C 11 units, Calcium 0 units, Iron 0 units

Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6 cups cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 cups fresh water.

In a large saucepan, combine 1 1/2 cups sugar, honey and boiling water. Bring to a boil, and boil about one minute. Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes. Stir frequently to avoid sticking.

Transfer peel to collander. Drain well, about 10 minutes. In large bowl, toss drained peel with remianing 1 cup sugar to coat well. Spread pieces out on waxed paper to dry. Store in tightly covered container.

Nutrition Facts
Amount Per Serving: Calories 424 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 106g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Use canned, preserved, or freshly cooked fruit. Drain thoroughly. Combine sugar and water. Boil to soft ball stage (234 - 238 F). Add fruit and simmer until clear. Allow to stand in sirup overnight. Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F) until surface is firm. Peaches, apples, prunes, figs, quinces, citron, plums, cherries, and apricots may be used. Dried fruits as well as fresh fruits may be prepared and candied.

Nutrition Facts
Amount Per Serving: Calories 283 - Calories from Fat 1
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 99%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 70g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 6 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

DIRECTIONS: Cover peel with cold water. Bring to boil and cook until tender, pouring off water and adding fresh cold water several times. Drain. With spoon, remove white inner portion of peel. With knife or tiny star cookie cutter, cut a few stars from peel, if desired. With scissors or sharp knife, cut rest of peel in thin strips. Make syrup by boiling 2 cups sugar with 1 cup water. Add a little red or green food coloring. (A drop or two of yellow coloring with red improves the finished color.) Add peel; cook over low heat until peel has a clear, candied appearance. Remove peel, 2 or 3 pieces at a time, allowing excess syrup to drain back into saucepan. Roll strips separately into remaining 1 cup sugar until well coated. Place on rack to cool. Store in tightly covered container in cool, dry place. Keeps at least a month.

Nutrition Facts
Amount Per Serving: Calories 2388 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 6mg, Total Carbohydrate 597g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Cover orange peelings with water. Cook 1 hour. Pour off water and cool. Remove white membrane. Cut in strips or any desired shape. Cover with water and cook an additional hour or until tender. Mix sugar, orange Jell-O, syrup and water in 2 quart saucepan. Add orange peel and cook over low heat until most of liquid is abes, cherry tomatoes, and mint sprigs and garnish the top with the fried basil.

Nutrition Facts
Amount Per Serving: Calories 2269 - Calories from Fat 19
Percent Total Calories From: Fat 1%, Protein 11%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 285mg, Total Carbohydrate 502g, Dietary Fiber 0g, Sugars 0g, Protein 60g, Vitamin A 25 units, Vitamin C 501 units, Calcium 0 units, Iron 1 units

Cut oranges in half lengthwise & remove fruit. Cut peels into strips. Cook peels in 8 C. boiling water for 15 min. Drain & repeat. In same pot, cook sugar, syrup, & 1-1/2 C. water over high heat until sugar is dissolved. Add gelatin & peels & simmer for 20 min. Remove from heat. On a sheet of waxed paper or microwave paper, sprinkle 1 C. granulated sugar. Lightly roll the peels in the sugar, a few at a time, until the peel is evenly coated. Add sugar as needed as supply is used. Place in one layer to dry overnight. Store in airtight containers. Will keep indefinately, if kept dry.

Lemon or Lime peels may be used with the corresponding gelatin, but I've never tried it.

For slightly less sweet peels, delete the corn syrup & increase sugar to 3 cups.

*Kieran*

Nutrition Facts
Amount Per Serving: Calories 360 - Calories from Fat 3
Percent Total Calories From: Fat 1%, Protein 7%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 25mg, Total Carbohydrate 83g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 256 units, Vitamin C 121 units, Calcium 0 units, Iron 0 units

Boil all ingredients except the walnuts to 236 degrees on a candy thermometer (soft ball stage). Remove from heat and add the walnuts. Stir until creamy. Turn out on waxed paper. Using 2 forks, separate walnuts. Let dry. Then store them in an airtight container Makes about 2 cups.

Nutrition Facts
Amount Per Serving: Calories 1242 - Calories from Fat 672
Percent Total Calories From: Fat 54%, Protein 6%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 75g, Saturated Fat 7g, Cholesterol 0mg, Sodium 306mg, Total Carbohydrate 125g, Dietary Fiber 6g, Sugars 0g, Protein 17g, Vitamin A 162 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units

Heat walnuts at 375-degrees for 5 minutes. Cool. Combine sugar, water and orange juice; cook to soft ball stage, 234-degrees. Add nuts and orange rind; stir until syrup begins to look creamy. Drop by spoonfuls on greased cookie sheet to harden.

Nutrition Facts
Amount Per Serving: Calories 2469 - Calories from Fat 1338
Percent Total Calories From: Fat 54%, Protein 6%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 149g, Saturated Fat 13g, Cholesterol 0mg, Sodium 27mg, Total Carbohydrate 248g, Dietary Fiber 11g, Sugars 0g, Protein 35g, Vitamin A 340 units, Vitamin C 25 units, Calcium 0 units, Iron 6 units

Slightly more cooking of the syrup is required on damp or rainy days than on a dry , clear day. Allowance is made for this in the following table. The higher temperature should be used on a damp day while the lower is right for clear weather. Soft ball, for fondant, fudge, panocha_______________ 234F. to 238F. Firm ball, for caramels______________________________ 246F. to 248F. Hard ball, for taffy_________________________________ 265F. to 270F. Crack stage, for butterscotch________________________ 290F. to 300F. Hard crack, for brittles, sticks, lollypops__________ 300F. to 310F. Hard crack stage, for clear hard candies_____________ to 310F

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Melt candy melts according to package directions. Add heated light corn syrup and stir until thoroughly mixed. Let set at room temperature in an airtight plastic bag for at least 24 hours or up to one week. Candy becomes easier to work with as it sets. When ready to use, knead a small amount until it reaches a workable consistency.

MODELING A ROSE: Start with the base and mold a cone that's approximately 1-1/2 inch high from a 3/4-inch diameter ball of modeling candy. Next, make petals. Flatten 3/8-inch ball of modeling candy into a circle that's about 1/4-inch thick on one side and about the diameter of a dime. Make several petals this size. Wrap first petal around the point of the cone to form a bud. Now press three more petals around the base of the bud. Gently pinch edges of petals. Make five more petals using slightly larger balls of modeling candy. Flatten, then thin edge with finger and cup petals. Press petals under first row of petals. Continue adding petals, placing them in between and slightly lower than previous row. For a fuller flower, continue adding petals in this manner.

TO MAKE CANDY LEAVES: On the back of clean, thoroughly dried, grape or rose leaves, paint on melted Candy Melts with a soft pastry or decorator's brush. Pull out pointed or curved edges to resemble certain kinds of leaves. Let coating set and when completely dry, carefully peel off candy.

Recipe from the 1989 Wilton Yearbook.

Nutrition Facts
Amount Per Serving: Calories 82 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 19mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.)

Easter Eggs Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating.

Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs.

Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper.

Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them.

Nutrition Facts
Amount Per Serving: Calories 4650 - Calories from Fat 2548
Percent Total Calories From: Fat 55%, Protein 7%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 283g, Saturated Fat 63g, Cholesterol 62mg, Sodium 1753mg, Total Carbohydrate 448g, Dietary Fiber 7g, Sugars 0g, Protein 78g, Vitamin A 5451 units, Vitamin C 3 units, Calcium 0 units, Iron 7 units

Preheat oven to 250. Place popcorn in a large 4 inch deep buttered baking pan. Keep warm in oven. Combine sugar, water, cornsyrup, vinegar, and salt in a large saucepan. Cook until mixture reaches 250 on a candy thermometer. Remove from heat and quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Shape 1 cup of popcorn around each candy stick to form a log.

Nutrition Facts
Amount Per Serving: Calories 265 - Calories from Fat 4
Percent Total Calories From: Fat 1%, Protein 2%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 142mg, Total Carbohydrate 64g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

You will also need a pipe cleaner and ribbon.

TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly. Secure with pipe cleaner. Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie "curling" ribbon around the cluster to form a loop at the tops. Tie two 10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends.


You will need the same ingredients and materials as for the ornaments, but also a wire coat hanger.

M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M's. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to the hanger with pipe cleaners. Tie a large bow at the top of the wreatn.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Mix sugar, syrup, cream and salt; cook till 240-degrees. Slowly add milk; cook again to 240-degrees. Dip apples into caramel mixture; set in cupcake liners with crushed peanuts in bottom.

Nutrition Facts
Amount Per Serving: Calories 22226 - Calories from Fat 3306
Percent Total Calories From: Fat 15%, Protein 1%, Carbohydrate 84%
Totals and Percent Daily Values (2000 calories): Fat 367g, Saturated Fat 197g, Cholesterol 1059mg, Sodium 14302mg, Total Carbohydrate 4671g, Dietary Fiber 400g, Sugars 0g, Protein 59g, Vitamin A 21350 units, Vitamin C 1146 units, Calcium 0 units, Iron 38 units

Mix cream and milk; using 1 cup of cream-milk mixture, add syrup, salt and sugar. Cook to 240-degrees or until firm ball forms in cold water. Add anouther cup of liquid; cook to 240-degrees again. Add remaining liquid; slowly add butter. Cook again to 240-degrees. Lower heat; continue stirring. After mixture reaches 240-degrees the third time, remove from heat; add nuts and vanilla quickly. Pour at once in a buttered 9 x 13-inch pan. When cold, cut in small pieces and wrap in waxed paper. Yield: 90 pieces.

Nutrition Facts
Amount Per Serving: Calories 42 - Calories from Fat 19
Percent Total Calories From: Fat 46%, Protein 5%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 4mg, Sodium 12mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 51 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Cook until it forms hard ball in water. Add soda and pour over about 2 gallons of popcorn.

Nutrition Facts
Amount Per Serving: Calories 861 - Calories from Fat 35
Percent Total Calories From: Fat 4%, Protein 0%, Carbohydrate 96%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 643mg, Total Carbohydrate 207g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 145 units, Vitamin C 0 units, Calcium 0 units, Iron 30 units