Recipes

CARAMEL CANDY

FUDGE--ARLETTA'S

GRANDMA'S POPCORN BALLS

MUNCHING PEANUT BRITTLE

NUT GOODIES

PEANUT BUTTER BALLS

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Butter the saucepan, and add sugar, syrup, butter, and half of the cream. Bring to a boil over low heat. Stir in rest of cream slowly and cook to 242 degrees (medium ball) almost constantly stirring toward the end. Remove from heat and add vanilla. Pour into greased 9x5x3 pan. When cool, slice and wrap. Keep in an air-tight container

Boil for 7 1/2 minutes. Take off burner and add 3 sticks margarine like Fleishmans (I used Promise). And add 3-6 ounce packages of chocolate chips and a Tablespoon of vanilla. And add about 3 cups of nuts if desired

Heat above over very low heat, stirring constantly until mixture is melted. I use the microwave but does not take very long and be careful not to burn it. Pour over popcorn with the seeds taken out and form into balls. If you wet your hands with water the popcorn won't stick to them

In 1 1/2 quart casserole stir together sugar and syrup. Microwave on High 4 minutes.

Stir in peanuts. Microwave at High 3-5 minutes, until light brown.

Add butter and vanilla to syrup, blending well. Microwave at High 1-2 minutes more. Peanuts will be lightly browned and syrup, very hot.

Add baking soda and gently stir until light and foamy.

Pour mixture onto lightly greased cookie sheet, or unbuttered non-stick coated cookie sheet. Let cool 1/2-1 hour. When cool, break into small pieces and store in air-tight container.

NOTE: If raw peanuts are used add, before microwaving, to the sugar-syrup mixture, along with 1/8 teaspoon salt

Microwave the chips and peanut butter till melted. Add the peanuts and marshmallows. Pour into a greased 9 x 13 pan and cut when hard

Form into balls and dip into melted almond bark

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