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CHINESE COCONUT CANDY

CHITTY-CHITTY BANG-BANG FUDGE

CHOCO-ALMOND CONFECTIONS

CHOCOLATE CANDY SQUARES

CHOCOLATE COVERED CHERRIES

CHOCOLATE CREME DE MINTS

CHOCOLATE FINGERS

CHOCOLATE LIQUEUR SHELLS

CHOCOLATE MARZIPAN SLICES - MANDULAS SZALAMI

CHOCOLATE MINTS (KARIN BREWER)

CHOCOLATE PEANUT BUTTER CUPS

CHOCOLATE PEANUT BUTTER CUPS ALA WEIGHT WATCHERS

CHOCOLATE PEANUT BUTTER LOG

CHOCOLATE TOFFEE

CHOCOLATE WALNUT FUDGE

CHOW MEIN CANDY CLUSTERS

COOKED FONDANT

CREAMY MOCHA FUDGE

FUDGE

GRAMP'S MICROWAVE PEANUT BRITTLE

GRANDMOTHER'S MOLASSES TAFFY

HALVAH FUDGE

HARD CANDY

HARD CANDY 1

HINTS FOR USING A CANDY THERMOMETER

HOME-CANDIED ANGELICA

JELLY CANDIES

JOHN BERESFORD TIPTON BARS

MICROWAVE DIVINITY

MICROWAVE FUDGE (FROM SEAR'S MICROWAVE COOKBOOK)

MICROWAVE FUDGE (SEAR'S)

MINTY MALLOWS

MOLASSES POPCORN BALLS

MR PIBB PRALINES

NO BAKE SPECIAL K CANDIES

NUTTY CHOCOLATE MINT FUDGE

ONE BOWL CHOCOLATE FUDGE

PEANUT BRITTLE

PENUCHE

ROCK CANDY

SEE'S FUDGE CANDY (THE "ORIGINAL" RECIPE!)

STAINED GLASS CANDIES

TEENAGE ROCKY ROADS CANDY

TOFFEE

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Boil sugar, butter and corn syrup 4 minutes. Remove from stove and add salt, soda and vanilla. (This will foam when soda is added). Pour over popped popcorn, stir carefully. Put into a large pan into oven at 250F. for 1 hour. Carefully stir every 10 minutes. If pan is big enough, shake popcorn--it doesn't crumble as much.

From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1

AR/93

Nutrition Facts
Amount Per Serving: Calories 627 - Calories from Fat 289
Percent Total Calories From: Fat 46%, Protein 2%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 19g, Cholesterol 83mg, Sodium 732mg, Total Carbohydrate 81g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 1158 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units

PREHEAT oven to 250F (120C). COMBINE popcorn and nuts in a large, shallow baking pan. MELT GOLDEN CRISCO SHORTENING in saucepan. Stir in sugars and syrup. Bring to a boil, stirring constantly; then boil gently on medium heat for 4-5 minutes or until golden brown.

WATCH CAREFULLY - MIXTURE BURNS QUICKLY. Don't overcook.

Remove from heat; stir in vanilla and baking soda. Pour over popcorn mixture. Toss to coat popcorn thoroughly.

BAKE at 250F (120C) for 30-40 minutes, or until crisp and golden. STIR occasionally during baking. Turn out immediately onto a waxed paper-lined tray. Cool and break into pieces. Store in tightly-covered container.

DO NOT REFRIGERATE

HINT: If nuts are omitted, add an extra cup of popcorn.

Preparation time: 10 mins. Cooking time: 5 mins. - Baking time 40 mins.

From the CRISCO SHORTENING Holiday Recipes booklet.

Typed for your eating pleasure by Bruce Starling.

Nutrition Facts
Amount Per Serving: Calories 1685 - Calories from Fat 698
Percent Total Calories From: Fat 41%, Protein 1%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 78g, Saturated Fat 12g, Cholesterol 0mg, Sodium 301mg, Total Carbohydrate 242g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 8 units

Preheat oven to 325 degrees. Grease a cookie sheet. Arrange pecans, flat side down, in clusters of four. Place one caramel on each cluster of pecans. Heat until caramels soften, about 4-8 minutes. remove from oven. Flatten caramel with buttered spatula. Cool slightly. remove from pan to wax paper. Swirl chocolate on top.

Nutrition Facts
Amount Per Serving: Calories 230 - Calories from Fat 134
Percent Total Calories From: Fat 58%, Protein 4%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 2g, Cholesterol 0mg, Sodium 54mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 26 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Boil all together except the nuts and 1 cup cream. Boil 30 minutes. Add the second cup of cream and boil to a firm ball stage (248 F). Add nuts and pour without stirring into well-buttered pan. When cold cut in squares. Mildred Rahm, Ormsby, MN.

Nutrition Facts
Amount Per Serving: Calories 1173 - Calories from Fat 561
Percent Total Calories From: Fat 48%, Protein 2%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 62g, Saturated Fat 33g, Cholesterol 152mg, Sodium 605mg, Total Carbohydrate 147g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1910 units, Vitamin C 1 units, Calcium 0 units, Iron 5 units

Cook slowly to 247 degrees, 1 1/2 to 2 hours cooking time. Pour into 8 x 8 inch heavily buttered pan. Cool, cut, and wrap each piece in wax paper.

Nutrition Facts
Amount Per Serving: Calories 788 - Calories from Fat 421
Percent Total Calories From: Fat 53%, Protein 1%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 29g, Cholesterol 143mg, Sodium 355mg, Total Carbohydrate 89g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1794 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Cook carrots, sugar, milk, and water, to soft ball stage (234 - 238 F). Remove from fire, add flavoring, and cool to room temperature. Beat until creamy. Pour into buttered pan, pat down to 1 inch depth, and when firm cut in squares. The grain is likely to be a little coarse due to the grated carrots.

Nutrition Facts
Amount Per Serving: Calories 561 - Calories from Fat 20
Percent Total Calories From: Fat 4%, Protein 2%, Carbohydrate 95%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 9mg, Sodium 43mg, Total Carbohydrate 133g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 7819 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units

Melt the margarine and chocolate chips in a saucepan over the lowest heat setting. Remove from heat when melted.

Add the egg and powdered sugar. Mix well.

Add marshmallows. Stir until coated.

Turn out onto wax paper and form a roll. When hardened, slices into 30 pieces approx. 1/2 inch in size.

Freezes well.

Enjoy! - Jeff Duke

Nutrition Facts
Amount Per Serving: Calories 218 - Calories from Fat 80
Percent Total Calories From: Fat 37%, Protein 3%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 21mg, Sodium 39mg, Total Carbohydrate 33g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 129 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second.

BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa.

Nutrition Facts
Amount Per Serving: Calories 348 - Calories from Fat 232
Percent Total Calories From: Fat 67%, Protein 9%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 15g, Cholesterol 11mg, Sodium 151mg, Total Carbohydrate 21g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 152 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units

In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts. Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.

Nutrition Facts
Amount Per Serving: Calories 2595 - Calories from Fat 993
Percent Total Calories From: Fat 38%, Protein 16%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 110g, Saturated Fat 46g, Cholesterol 208mg, Sodium 4619mg, Total Carbohydrate 297g, Dietary Fiber 2g, Sugars 0g, Protein 103g, Vitamin A 10051 units, Vitamin C 1 units, Calcium 0 units, Iron 5 units

Boil sugar, syrup, salt, and water to firm ball stage (248 F). Pour slowly, beating constantly, over stiffly beaten egg whites. Beat until candy begins to stiffen. Add candied cherries, flavoring, and nuts. Drop by teaspoonfuls onto waxed paper, or pour into well-buttered pans. When cold cut in squares. Lou S. Hokulin, Morris, MN.

Nutrition Facts
Amount Per Serving: Calories 628 - Calories from Fat 112
Percent Total Calories From: Fat 18%, Protein 3%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 1g, Cholesterol 0mg, Sodium 124mg, Total Carbohydrate 125g, Dietary Fiber 2g, Sugars 0g, Protein 4g, Vitamin A 130 units, Vitamin C 2 units, Calcium 0 units, Iron 5 units

1) Melt sugar in heavy pan over a slow fire. 2) Add coconut and cook until sugar begins to crystallize.

3) Remove from fire and pour into a buttered pan.

4) Cut into 1 inch squares and press a walnut half on top of each cookie.

Variations: Place 1/2 square of coconut candy or about 1 Teaspoon of crystallized sugar and coconut on one corner of a small WONTON wrapper ( See Recipe WONTON.TXT )

Fold over corner of wrapper, enclosing candy mixture. Pinch together two opposite free corners of wrapper, leaving one corner free.

Fry in deep hot oil until golden brown.

Nutrition Facts
Amount Per Serving: Calories 205 - Calories from Fat 41
Percent Total Calories From: Fat 20%, Protein 1%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 4g, Cholesterol 0mg, Sodium 15mg, Total Carbohydrate 41g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Mix all ingredients and stir over low heat. Cook to soft ball stage when dropped in cold water. Beat by hand until mixture loses gloss. Chopped nuts can be added. Pour into a greased 8 x 8-inch pan. Cut into pieces. Cool. Good fudge!

Nutrition Facts
Amount Per Serving: Calories 2552 - Calories from Fat 855
Percent Total Calories From: Fat 33%, Protein 1%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 95g, Saturated Fat 59g, Cholesterol 249mg, Sodium 1107mg, Total Carbohydrate 419g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 3481 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units

The positively elegant "very adult" confection is from Blue Diamond. In blender or food processor, finely grind 1/4 cup of the almonds; set aside. Combine chocolate with orange juice and sugar in saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and chocolate is melted. Remove from heat and mix in crushed wafers, Curacao and the chopped almonds. Chill mixture at least one hour. Form into small balls; roll in the ground almonds. Refrigerate in air-tight container for several days for best flavor to develop. Makes about 3 dozen.

Nutrition Facts
Amount Per Serving: Calories 626 - Calories from Fat 329
Percent Total Calories From: Fat 53%, Protein 9%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 5g, Cholesterol 2mg, Sodium 19mg, Total Carbohydrate 60g, Dietary Fiber 3g, Sugars 0g, Protein 15g, Vitamin A 69 units, Vitamin C 18 units, Calcium 0 units, Iron 3 units

Contributed to the echo by: Laurie Gill Pour melted butter in bottom of 13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter. Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine evaporated milk with brown sugar. Stir until smooth. Pour evenly over layers. Bake at 350 degrees for 25 minutes. Cool for 1 hour. Cut into 1-1/2 ea squares.

Nutrition Facts
Amount Per Serving: Calories 174 - Calories from Fat 103
Percent Total Calories From: Fat 59%, Protein 4%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 2mg, Sodium 67mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 181 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Drain cherries for several hours. Combine softened butter and corn syrup. Stir in powdered sugar. Chill if too soft. Shape 1/2 teaspoon mixture around each cherry. Place on baking sheet with wax paper and chill until firm. Dip cherries into chocolate by stem. Chill for 1 to 2 weeks.

Nutrition Facts
Amount Per Serving: Calories 247 - Calories from Fat 89
Percent Total Calories From: Fat 36%, Protein 2%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 6g, Cholesterol 5mg, Sodium 27mg, Total Carbohydrate 39g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 67 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve.

Nutrition Facts
Amount Per Serving: Calories 166 - Calories from Fat 92
Percent Total Calories From: Fat 55%, Protein 6%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 8mg, Sodium 29mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 99 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and toss until fruit is well coated.

Stir in shortening and a few drops of vanilla. Mix thoroughly.

Line an 8-inch square pan with plastic wrap. Pour mixture into pan. Refrigerate until firm. Turn out onto a board and cut into fingers. Wrap pieces in foil or pladtic wrap. Store in an airtight container in a cool place.

Makes about 32 fingers.

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 60
Percent Total Calories From: Fat 62%, Protein 7%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 24mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 3 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper.

Mousse:

Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside. In a separate bowl, beat egg whites until stiff, but not dry. Divide egg yolk min into three separate bowls and add 1 teaspoon of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired. A drop or two of yellow coloring can be added to Cointreau mixture. Gently fold a third of the egg whites into each of the bowls.

Spoon into chocolate shells. Refrigerate 2 hours. These shells should be consumed within 24 hours. The chocolate cases can be made ahead of time and stored in a cool, dry place.

Makes 12 candies.

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 50
Percent Total Calories From: Fat 52%, Protein 7%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 36mg, Sodium 17mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 58 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

* Use 2 squares that have been melted and cooled. Mix the almond paste, chocolate and almonds thoroughly. Knead on a surface sprinkled with 1 to 2 T of powdered sugar until of a uniform color and consistency. Shape into a roll, about 6 inches long; roll in powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours and then cut the roll into 1/4-inch slices. Makes about 24 candies.

Nutrition Facts
Amount Per Serving: Calories 125 - Calories from Fat 70
Percent Total Calories From: Fat 56%, Protein 9%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 2g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by sm spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate.

Nutrition Facts
Amount Per Serving: Calories 540 - Calories from Fat 234
Percent Total Calories From: Fat 43%, Protein 6%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 15g, Cholesterol 22mg, Sodium 85mg, Total Carbohydrate 69g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 229 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units

Combine over hot, not boiling, water, the milk chocolate chips and vegetable shortening. Stir until the chips are melted and the mixture is smooth. Remove from the heat but keep over the hot water. Coat the inside of the candy cups by using 1 t. of the chocolate mixture for each cup. Place the candy cups in the palm of your hand and rotate gently, using a narrow rubber spatula to push the chocolate up the sides of the cup. Chill.

PEANUT BUTTER FILLING:

In a small bowl, combine the peanut butter, confectioners' sugar and butter, mixing until well blended. Using slightly rounded teaspoonfulls, shape the peanut butter filling into balls. Place 1 ball in each chilled cup and press lightly with your fingers to flatten. Spoon 1 level t. of the reserved chocolate mixture on top and smooth over to seal. Chill until form, about 45 minutes. Store in airtight container in the refrigerator.

Nutrition Facts
Amount Per Serving: Calories 319 - Calories from Fat 201
Percent Total Calories From: Fat 63%, Protein 10%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 5g, Cholesterol 5mg, Sodium 25mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 72 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

1. In a small heatproof bowl, combine peanut butter and chocolate; place bowl in medium heatproof bowl and fill the medium bowl with boiling water. Let stand, stirring frequently until chocolate is melted and well-combined.

2. Set 8 fluted paper candy liners on a serving platter; using a teaspoon, spoon 1/8 of the chocolate mixture into each liner. Cover platter with plastic wrap and refrigerate until candies are firm.

Each serving provides: 1/2 protein, 60 optional calories

Per serving: 84 calories

Nutrition Facts
Amount Per Serving: Calories 91 - Calories from Fat 59
Percent Total Calories From: Fat 65%, Protein 10%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

In a small bowl, combine all ingredients and mix well. Place mixture on wax paper and shape into a log. Roll up wax paper and chill in the refrigerator at least 30 minutes.

Nutrition Facts
Amount Per Serving: Calories 100 - Calories from Fat 39
Percent Total Calories From: Fat 39%, Protein 20%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 1mg, Sodium 42mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 162 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

COMBINE THE SUGAR, CORN SYRUP, and 1/2 cup of cream in a large saucepan set over moderate heat. Stir the mixture until the sugar dissolves completely. Insert a candy thermometer, reduce the heat to low, and cook the syrup, stirring frequently, until the thermometer registers 238F. Blend in another 1/2 cup of the cream, which will cause the temperature to drop, and continue to cook and stir until the thermometer reaches 236F or until a bit of the hot toffee dropped into a little cold water forms a soft, pliable ball. Mix in the remaining 1/2 cup cream and the melted chocolate. Cook the toffee, stirring constantly, lest it scorch. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water. (NOTE: Even though the temperature of the toffee may not exceed 230F, if it firms in cold water, remove the pan from the heat at once.) Quickly mix in the vanilla and salt, then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee completely, then cut it into 1-inch squares. Wrap each one in waxed paper or plastic wrap.

Nutrition Facts
Amount Per Serving: Calories 35 - Calories from Fat 9
Percent Total Calories From: Fat 26%, Protein 3%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 2mg, Sodium 41mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 25 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Sift together icing sugar and cocoa. Melt butter in a saucepan. Continue cooking until buter is hot and bubbly. Remove from heat. Blend hot butter into cocoa mixture. Stir in chopped nuts. Spread in a greased 8 inch square cake pan. Garnish with walnut halves. Chill until set. Store in refrigerator.

Nutrition Facts
Amount Per Serving: Calories 85 - Calories from Fat 44
Percent Total Calories From: Fat 52%, Protein 13%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 8mg, Sodium 132mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 110 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Melt butterscotch bits in top of double boiler. Remove from heat and immediatesly stir in chow mein noodles until all are coated then quickly stir in peanuts. Drop on wax paper with tablespoon. Let cool until firm. Makes about 2 dozen. VARIATION: Substitute 2 cups Rice Krispies for chow mein noodles for Clusters Royale. A lighter and less bludgeoning snack.

Nutrition Facts
Amount Per Serving: Calories 300 - Calories from Fat 213
Percent Total Calories From: Fat 71%, Protein 17%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 3g, Cholesterol 0mg, Sodium 208mg, Total Carbohydrate 9g, Dietary Fiber 3g, Sugars 0g, Protein 13g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Combine butter, sugar, Coffee Rich, cream & Cream Of Tartar in a heavy saucepan. Stir until sugar is well moistened. Place on high heat. Bring to boil then cover mixture for 2-3 minutes (to prevent sugar crystals from forming). Uncover & place thermometer in boiling mixture. COOK WITHOUT STIRRING. Wipe any crystals from sides of pan. Cook to exactly 236 degrees. Immedietely pour out onto a marble slab. When heat is no longer coming from the mass of candy...test it with your finger tips or wrist...when the dents made with your fingers remain for a little time instead of filling in immedietely & candy is luke warm, candy is ready to work. Work fondant with candy paddle until it sets up. Allow it to rest 15 minutes, covered. Then knead it until perfectly smooth. Like magic, the "crumbs will turn to wonderful creamy candy! Form into a ball, place on Saran wrap & into a bowl that can be tightly sealed. This fondant is best if kept a day or so before using, but may be used I Hints: For stiffer fondant, cook 1-2 degrees more. Freezing makes it sticky.

Nutrition Facts
Amount Per Serving: Calories 266 - Calories from Fat 60
Percent Total Calories From: Fat 23%, Protein 1%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 15mg, Sodium 42mg, Total Carbohydrate 51g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 259 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Stir together cocoa and icing sugar in large bowl till well blended. There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares.

Nutrition Facts
Amount Per Serving: Calories 1605 - Calories from Fat 1412
Percent Total Calories From: Fat 88%, Protein 4%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 157g, Saturated Fat 77g, Cholesterol 330mg, Sodium 1271mg, Total Carbohydrate 33g, Dietary Fiber 6g, Sugars 0g, Protein 15g, Vitamin A 4429 units, Vitamin C 1 units, Calcium 0 units, Iron 6 units

1. Combine sugar, milk, and margarine in 2 1/2 qt saucepan; bring to rolling boil, stir constantly. 2. Continue boiling 5 min over medium heat or until candy thermometer reaches 234 degrees; stirring constantly to prevent scorching. 3. Remove from heat; stir in chips until melted. 4. Add marshmallow creme, nuts and vanilla; beat until well blended. 5. Pour into greased 9x13" pan. 6. Cool at room temperature, cut into squares. 7. Makes approx 3lb.

Nutrition Facts
Amount Per Serving: Calories 323 - Calories from Fat 122
Percent Total Calories From: Fat 38%, Protein 2%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 2mg, Sodium 96mg, Total Carbohydrate 49g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 306 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Combine sugar and syrup in a quart microwave container and microwave on high for five minutes. Remove from microwave and stir in peanuts. Microwave on high for two minutes; stir and microwave for two minutes; stir and microwave for one minute. Remove from microwave. Stir in margarine, vanilla, salt and soda. Pour onto a buttered cookie sheet and let cool. When hardened, break into pieces.

Nutrition Facts
Amount Per Serving: Calories 2707 - Calories from Fat 1381
Percent Total Calories From: Fat 51%, Protein 11%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 153g, Saturated Fat 22g, Cholesterol 0mg, Sodium 1674mg, Total Carbohydrate 256g, Dietary Fiber 15g, Sugars 0g, Protein 76g, Vitamin A 470 units, Vitamin C 0 units, Calcium 0 units, Iron 5 units

Tire a la Melasse de Grand-Mere Quebec's sweet tooth is often satisfied by this old-fashioned candy made from molasses and sugar. This recipe belongs to Marguerite Legault, a member of Les Fermieres de Thuroso, a rural woman's group in the town on the Ottawa River.

In a medium, heavy saucepan, combine molasses, granulated and brown sugars and water. Heat to boiling and stir to dissolve sugars. Let mixture boil, without stirring, until syrup reaches the hard ball stage (260F/125C) on a candy thermometer. Remove from heat, stir in butter, baking soda, and salt. Immediately pour onto a buttered marble slab or baking sheet. When cool enough to handle, butter hands and gather taffy into a ball. Pull taffy between hands and continually stretch and fold again until taffy turned lighter in colour (this can take from 5 to 15 minutes.) Stretch and twist taffy into a rope about 1 inch thick and cut into pieces using buttered scissors. Wrap each piece in waxed paper. MAKES: ABOUT 48 PIECES

Nutrition Facts
Amount Per Serving: Calories 1559 - Calories from Fat 207
Percent Total Calories From: Fat 13%, Protein 0%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 14g, Cholesterol 62mg, Sodium 3099mg, Total Carbohydrate 338g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 868 units, Vitamin C 0 units, Calcium 0 units, Iron 55 units

Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230 degrees F. Remove from fire and add tahini and vanilla but do not mix in immediately. Let it cool about 2 minutes. Beat with paddle or spoon for a few seconds and pour quickly into a buttered pan.

Nutrition Facts
Amount Per Serving: Calories 2004 - Calories from Fat 807
Percent Total Calories From: Fat 40%, Protein 6%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 90g, Saturated Fat 15g, Cholesterol 22mg, Sodium 153mg, Total Carbohydrate 267g, Dietary Fiber 5g, Sugars 0g, Protein 32g, Vitamin A 307 units, Vitamin C 2 units, Calcium 0 units, Iron 18 units

Have color/flavor/citric acid ready when finished cooking! *More or less, some flavors are stronger than others. **Put citric acid in fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY! To test: Place it in cold water & bring to boil. If water boils at- say 210 instead of 212, reduce cooking time 2 degrees. ***I use a TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds & on surface. Not too much & only once per session. USE A THIN PAN, NOT HEAVY! Candy must set a few minutes in the pan & the temp will rise, burning the candy in a thick pan. Bring mixture to boil. Put lid on for 3 minutes , add thermometer & DON'T STIR. When therm. reaches 285-290D. remove pot from stove.Wait for temp. to lower below 260^ before adding color/flavor/citric acid. Cover pan after adding citric acid so it won't fade the taste. I add about 2 ts citric acid

Nutrition Facts
Amount Per Serving: Calories 656 - 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 149mg, Total Carbohydrate 164g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 9 units

Have color/flavor/citric acid ready when finished cooking! *More or less, some flavors are stronger than others. **Put citric acid in fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY! To test: Place it in cold water & bring to boil. If water boils at- say 210 instead of 212, reduce cooking time 2 degrees. ***I use a TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds & on surface. Not too much & only once per session. USE A THIN PAN, NOT HEAVY! Candy must set a few minutes in the pan & the temp will rise, burning the candy in a thick pan. Bring mixture to boil. Put lid on for 3 minutes , add thermometer & DON'T STIR. When therm. reaches 285-290D. remove pot from stove.Wait for temp. to lower below 260^ before adding color/flavor/citric acid. Cover pan after adding citric acid so it won't fade the taste. I add about 2 ts citric acid

Nutrition Facts
Amount Per Serving: Calories 656 - 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 149mg, Total Carbohydrate 164g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 9 units

...Learn all the secrets of really GREAT candy making! *The first thing that should be done each day, before you start, is to TEST YOUR THERMOMETER! To do: immerse therm. in cold water. Bring to a boil. At sea level water boils at 212 degrees If your water boils at 210 degrees, you should reduce the cooking time by 2 degrees. Most of the time, water boils here about 208 d. Try not to cook candies on a rainy day. The barometric pressure, when the air is heavy, holds the mercury in your thermometer down. "Make candy when the sun shines," motto of a good candy maker. *I recommend a TAYLOR or WILTON thermometer. Use a thin (good quality) pan for candies that MUST STAY IN THE PAN for any length of time for cooling. If you leave the thermometer in the pan, you may notice the temp. rising even after the candy is removed fro the stove. Using a heavy pan, your candy will burn, in this case. Use a HEAVY PAN for fudges, fondants, etc., that are to be dumped immediately.

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

The most important thing about candying angelica is to choose stalks that are young and tender. In other words, angelica is only worth candying in April or May when the shoots are new and softly coloured. Trim the young shoots into 3-4 inch lengths, put them into a pan, cover with water and bring to a boil. Drain and scrape away tough skin and fibrous threads with a potato peeler, rather as you might prepare celery. Return the angelica to the pan, pour on fresh boiling water and cook until green and tender. If the shoots are as youthful as they should be, this will take 5 minutes or less. Drain the stalks and dry them. Put them into a bowl and sprinkle granulated sugar between layers, allowing 1 pound of sugar for every 1 pound of angelica. Cover and leave for 2 to 3 days. Slide contents of the bowl into a heavy-based pan. Bring very slowly to the boil and simmer until the angelica feels perfectly tender and looks clear. Drain, then roll or toss the shoots on greaseproof paper thickly strewn with sugar, letting the angelica take up as much sugar as will stick to it. Then dry off the angelica - without letting it become hard - in the oven, using the lowest possible temperature. I place the stalks directly on the oven shelves (with trays underneath to catch any falling sugar) and find they need about 3 hours. Wrap and store after cooling completely. Packed into pretty little boxes, home-candied angelica makes a charming present.

Nutrition Facts
Amount Per Serving: Calories 1809 - 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 5mg, Total Carbohydrate 452g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

1. Lightly grease candy molds, or spray with PAM, and sprinkle with ganulated sugar. In 1st saucepan, combine fruit pectin, water & baking soda; set aside. In a 2nd pan, combine sugar & corn syrup, mixing well. 2. Cook both mixtures, stirring alternately until foam subsides in the soda mixture, about 5 minutes. 3. Pour pectin mixture in a slow, steady stream into the boiling sugar mixture, stirring constantly. Boil & stir for one minute more. 4. Remove from heat stir in flavoring, food color & 1/2 teas. citric acid. 5. Pour into prepared molds. Let set for 24 hours. Remove from molds. Let stand for at least a day before packaging. ***You can use juice of a lemon for flavoring if you wish. Color some, leave some clear (for a rind). Molds are available at cake supply shops for the famous "orange slice" candies.

Nutrition Facts
Amount Per Serving: Calories 148 - 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 53mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

NOTE: One pound of almond bark can be substituted for the candy bars if needed. Melt candy bars in a double boiler. Remove from heat, add cerals, mix until coated, then add marshmallows. Mix well. Pour into a buttered pan about 7 by 10 inches. Let cool until set. Cut into 20 to 30 small squares.

Nutrition Facts
Amount Per Serving: Calories 45 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 5%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 63mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 339 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units

1. In a 3-quart glass bowl, microwave sugar, syrup and water on FULL POWER for 12 to 18 minutes, or until mixture spins a fine thread. 2. In another bowl, add salt to egg whites, beating constantly until whites are stiff and form peaks. 3. Slowly pour a thin stream of syrup mixture into egg whites, beating constantly until mixture loses shine and thickens. 4. Stir in vailla and nuts. Immediately drop by teaspoonsful on waxed paper.

This has been a never-fail recipe for me. The only problem I have had is cooking too long; then you had better have someone to help you drop the candy before it gets too hard.

Nutrition Facts
Amount Per Serving: Calories 123 - Calories from Fat 22
Percent Total Calories From: Fat 18%, Protein 1%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 25mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 5 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Combine sugar, butter and milk in a 2-quart glass mixing bowl. Cook on roast (70%) for 2 to 3 minutes, or until mixture begins to boil. Remove from oven and stir well. Cook on roast for 2 to 3 minutes, or until mixture boils and sugar is COMPLETELY dissolved. Stir in marshmallows (10 miniture marshmallows equal 1 [ONE] large marshmallow) and chocolate chips and beat until smooth. Fudge sets up rapidly, so don't delay when doing this step. Stir in nuts and vanilla and spread mixture into a 8 inch buttered baking dish. Cool. Cut into 1 inch squares.

Nutrition Facts
Amount Per Serving: Calories 129 - Calories from Fat 53
Percent Total Calories From: Fat 41%, Protein 4%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 2mg, Sodium 9mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 23 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Combine sugar, butter and milk in a 2-quart glass mixing bowl. Cook on roast (70%) for 2 to 3 minutes, or until mixture begins to boil. Remove from oven and stir well. Cook on roast for 2 to 3 minutes, or until mixture boils and sugar is COMPLETELY dissolved. Stir in marshmallows (10 miniture marshmallows equal 1 [ONE] large marshmallow) and chocolate chips and beat until smooth. Fudge sets up rapidly, so don't delay when doing this step. Stir in nuts and vanilla and spread mixture into a 8 inch buttered baking dish. Cool. Cut into 1 inch squares.

Nutrition Facts
Amount Per Serving: Calories 129 - Calories from Fat 53
Percent Total Calories From: Fat 41%, Protein 4%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 3g, Cholesterol 2mg, Sodium 9mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 23 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Combine over hot (not boiling) water; sweetened condensed milk and mint chocolate chips. Stir until chips are melted and mixture is smooth. In a large bowl, combine marshmallows and nuts. Add chocolate mixture; mix well. Spread into a foil-lined 9-inch square pan. Chill until firm, about 20 minutes.

Nutrition Facts
Amount Per Serving: Calories 206 - Calories from Fat 79
Percent Total Calories From: Fat 38%, Protein 9%, Carbohydrate 53%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 11mg, Sodium 46mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 110 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Boil Molasses, sugar, butter, and salt, stirring occasionally untill mixture forms hard ball in cold water. Remove from fire, add soda and mix well. Pour over popped corn, stirring so that each kernel may be coated. Form into a ball with well buttered hands QUICKLY!

Nutrition Facts
Amount Per Serving: Calories 284 - Calories from Fat 25
Percent Total Calories From: Fat 9%, Protein 2%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 203mg, Total Carbohydrate 63g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 87 units, Vitamin C 0 units, Calcium 0 units, Iron 11 units

* Use 2 to 3 cups of pecan halves. Cook sugars and Mr. Pibb in a saucepan over low heat, stirring constantly, then gradually birng to the soft ball stage (240 degrees F on candy thermometer). Remove mixture from heat; stir in marshmallows and pecans. Mix vigorously until marshmallows dissolve. Quickly drop by tablespoon on wax paper to cool. Makes 2 dozen pralines. NOTE: If Mr Pibb is not available in your area, use Dr. Pepper.

Nutrition Facts
Amount Per Serving: Calories 118 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 0%, Carbohydrate 99%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 5mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Mix butter, sugar, water and cocoa together. Bring to a boil for 30 seconds. Remove from fire and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden.

Nutrition Facts
Amount Per Serving: Calories 4226 - Calories from Fat 1560
Percent Total Calories From: Fat 37%, Protein 7%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 173g, Saturated Fat 73g, Cholesterol 249mg, Sodium 1052mg, Total Carbohydrate 593g, Dietary Fiber 6g, Sugars 0g, Protein 74g, Vitamin A 3721 units, Vitamin C 0 units, Calcium 0 units, Iron 14 units

In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares.

Nutrition Facts
Amount Per Serving: Calories 245 - Calories from Fat 71
Percent Total Calories From: Fat 29%, Protein 4%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 14mg, Sodium 113mg, Total Carbohydrate 42g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 180 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

1. Microwave chocolate and milk in 1 1/2 quart microwavable bowl on high for 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth.

2. Stir in vanilla, salt and walnuts. Spread in greased 8 x 4 or 9 x 5 inch loaf pan. Refrigerate until firm, about 2 hours; cut into small squares.

Nutrition Facts
Amount Per Serving: Calories 69 - Calories from Fat 38
Percent Total Calories From: Fat 55%, Protein 8%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 3mg, Sodium 23mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 34 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

In a heavy saucepan, combine sugar, water and Karo. Stir constantly until it threads. Add butter and peanuts slowly so that the mixture continues to boil. Cook slowly to 300 degrees, stirring occasionally. Remove from heat; quickly add soda and vanilla. (It will foam up.) Turn onto 2 buttered baking sheets or buttered marble slab. Stretch with fork. Cool. Break up. Makes about 3 lbs.

Nutrition Facts
Amount Per Serving: Calories 386 - Calories from Fat 115
Percent Total Calories From: Fat 30%, Protein 5%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 10mg, Sodium 51mg, Total Carbohydrate 63g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 145 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Butter loaf pan (9x5x3 inches). Combine both sugars, milk, corn syruo, and salt in 2-quart saucepan. Cook ocer medium heat, striiing constantly, until sugars are dissolved. Cook, stirring occasionally, to 234 F on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water. Remove from heat; add butter. Cool mixture to 120 F without stirring. (Bottom of pan will be lukewarm.) Add vanilla; beat vigorously and continuously 5 to 10 minutes with wooden spoon, until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from spoon.) Quickly stir in nuts. Spread mixture evenly in buttered pan. Cool until firm. Cut into squares. Makes one pound (thirty-two 1-inch squares).

Nutrition Facts
Amount Per Serving: Calories 292 - Calories from Fat 66
Percent Total Calories From: Fat 22%, Protein 2%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 8mg, Sodium 114mg, Total Carbohydrate 55g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 110 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

You will also need a glass jar or drinking glass, 1 piece of cotton string, 1 pencil or stick and 1 paper clip.

Tie a short piece of cotton string to the middle of the pencil or stick. Attach a paper clip to the end of the string for a weight. Moisten the string very lightly, and roll in a bit of sugar (this will "attract" the sugar crystals from the syrup to the string). Place the pencil or stick over the top of the glass or jar with the string hanging down inside.

Heat the water to boiling, and dissolve the 2 cups of sugar into it. For the biggest crystals FAST, heat the sugar-water solution a SECOND time, and dissolve as much additional sugar as you can into it. Add a few drops of food coloring to the solution if desired.

Pour the solution into the prepared glass or jar and leave undisturbed for a couple of days. Depending on how much sugar you were able to dissolve into the water, you should start to see crystals growing in a few hours to a few days.

Nutrition Facts
Amount Per Serving: Calories 1640 - 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 4mg, Total Carbohydrate 410g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil)

Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.

Cream margarine and marshmallow together and add chocolate chips.

Pour hot mixture over chocolate mixture.

After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm.

This recipe makes about 5 lbs of fudge. No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware!

Nutrition Facts
Amount Per Serving: Calories 307 - Calories from Fat 117
Percent Total Calories From: Fat 38%, Protein 3%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 0mg, Sodium 92mg, Total Carbohydrate 45g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 302 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Melt chocolate, add sugar and egg, pour over nuts and marshmallows. Form into rolls, wrap in wax paper and refrigerate. When cool, slice into round candies. one of mom's Christmas recipes, originally from a neighbour

Nutrition Facts
Amount Per Serving: Calories 2448 - Calories from Fat 813
Percent Total Calories From: Fat 33%, Protein 4%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 90g, Saturated Fat 32g, Cholesterol 235mg, Sodium 205mg, Total Carbohydrate 386g, Dietary Fiber 4g, Sugars 0g, Protein 22g, Vitamin A 704 units, Vitamin C 2 units, Calcium 0 units, Iron 8 units

Melt almond bark in a double boiler. Mix cereals in a large bowl, and pour the melted almond bark over them. Mix thoroughly, add colored marshmallows, mix again and then drop by tablespoonfuls onto was paper. Cool until firm. Makes about 3 dozen.

Nutrition Facts
Amount Per Serving: Calories 114 - Calories from Fat 8
Percent Total Calories From: Fat 7%, Protein 9%, Carbohydrate 84%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 182mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 992 units, Vitamin C 12 units, Calcium 0 units, Iron 4 units

*Have soda ready at the stove to add at once. **Stirring constantly between 236 d. & 290 d. prevents butter from separating. No good if this happens. Melt butters slowly; add sugar, water and salt. Cook at low heat, stirring constantly until it reaches 212 degrees. STOP STIRRING until candy reaches 236 degrees. Add the walnuts and stir constantly until candy reaches 290 degrees. Remove from heat and add soda, stirring well. Pour onto buttered cookie sheet. Immediately cut into squares. Will run back together, but can be cracked where cut. Add dipping chocolate wafers on top. They will melt & you can spread them out. Sprinkle nuts on top (opt.)

Nutrition Facts
Amount Per Serving: Calories 495 - Calories from Fat 372
Percent Total Calories From: Fat 75%, Protein 2%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 41g, Saturated Fat 10g, Cholesterol 21mg, Sodium 638mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1250 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units