1 c. butter -- 2-1/4 c. brown sugar -- Dash of Salt -- 1 c. light Karo syrup -- 1 can Eagle Brand milk -- 1 tsp. vanilla

Melt butter in heavy 3-qt. saucepan. Add sugar and a dash of salt; stir well. Stir in Karo syrup. Gradually add milk; stir constantly. Cook over medium heat to firm-ball stage (245-degrees) for 15-20 minutes (will boil gently). Remove from heat; stir in vanilla. Pour into a generously buttered jelly-roll pan. Cool. Cut into squares with wet, sharp knife. Wrap each in colored wax paper.


(You can color-code these -- i.e. yellow coloring if adding lemon extract, green coloring if using mint, orange coloring if adding orange flavoring, etc. They look beautiful sitting on tables at wedding receptions, and you can match the candy colors with the colors being used in the wedding. Or tint them red and green for Christmas, etc. You can get real creative with these!)

1 (3 oz.) pkg. cream cheese
2-1/2 c. powdered sugar
Vanilla (or other flavirings)
Granulated sugar

Beat cream cheese until soft; add colorings or flavorings. Gradually knead in powdered sugar until "pie dough" consistency. Pinch off small pieces; form into small balls. Rollin granulated sugar. Presss into a candy mold and shape (or flatten with a fork or spoon if you don't have a candy mold). Unmold at once onto wax paper.


3 c. chocolate chips --- 1 can Eagle Brand milk -- Dash of Salt -- 1/2 to 1 c. chopped nuts -- 1-1/2 tsp. vanilla

In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand and salt. Remove from heat; stir in nuts and vanilla Spread into foil-lined square pan. Chill 2 hours, or until firm. Turn out onto cutting board; peel off foil; cut into squares.


(Delicious toffee candy!)

1 c. margarine
1 c. sugar
1 T. cold water
1 T. light corn syrup
1 c. chopped walnuts
8 oz. block chocolate, cut up

In saucepan (over medium heat), melt margarine. Add sugar; stir until dissolved. Add corn syrup and water. Cook to soft-crack stage (290-degrees). Remove from heat. Quickly stir in 3/4 c. nuts; pour onto buttered baking sheet-sized pan. SPrinkle with chocolate and remaining nuts. Chill to set. Than break into pieces.


3 c. sugar
3 T. cocoa
1/2 c. evaporated milk, mixed with 1/2 c. water

Cook to soft-ball stage.

Then add: 1 stick butter and 1 tsp. vanilla.

Pour into buttered pan. Let set before cutting into squares.


3 c. sugar
1/4 c. margarine
1 can evaporated

In saucepan, bring to boil, stirring constantly, until mixture reaches soft-ball stage. Remove from heat, and stir in until dissolved:

1 c. peanut butter
1 (7 oz.) jar marshmallow creme

Pour into buttered pan. When set, cut into squares


1/2 c. cold mashed potatoes
4 c. sifted powdered (or enough to make it easy to handle)
Punch of Salt
1/2 tsp. vanilla

Mix well; then turn otu onto a piece of wax paper; roll into a rectangle, about 1/4-inch thick. Spread with 1/2 c. creamy peanut butter. Roll up like a jelly-roll. Chill for abut 8 hours. Cut into 1/2-inch thick slices.


2 c. dark brown sugar -- 1 c. evaporated milk -- 1 T. butter -- 1/8 tsp. salt -- 2 c. pecan halves -- 1 tsp. salt

Line a cookie sheet with waxed paper. In a heavy 2-qt. saucepan, combine sugar, milk, butter and salt. Cook, stirring constantly, over lowheat to boiling. Add pecans. Cook to soft-ball stage (234-degrees), stirring often. Remove from heat. Add vanilla. Beat until candy begins to lose it's gloss and pecans are coated. Drop by spoonfuls onto cookie sheets. Cool until set. Store in airtight containers. Makes 36 pralines.


1 lb. white chocolate
3 c. broken stick pretzels
1/2 lb. peanuts, with skins

Melt chocolate over low heat in double-boiler. Add pretzel sticks (broken in half) and peanuts. Mix until peanuts and pretzels are well-coated. Spread on ungreased cookie sheet. Cool in refrigerator. Break into pieces.


(In our family, this was the Queen of all candies! This is my Mom's specialty, and no one can make Seafoam like her. After over 60 years of making this, it still remains the #1 requested candy by her family. Since it won't "set" in warm weather, we can hardly wait for winter each year so she can make it for us.)

1 c. light brown sugar
1 c. sugar
1/4 c. white Karo syrup
1/2 c. water

Stir until dissolved. Then cook without stirring until a hard ball forms in water. Pour mixture over 2 stiffly beaten egg whites (with a pinch of salt added). Stir.

When it begins to thicken, add 1 tsp. vanilla. Continue beating until it holds it's shape when dropped by teaspoonfuls onto wax paper.

Top each piece with a pecan half, if desired.


1/2 c. water
2 c. sugar
1/4 tsp. salt
1/8 tsp. soda
1/2 c. whipping cream

Butter 3 cookie sheets and chill. Combine the water, sugar, salt & soda in a saucepan. Cook to 250-degrees. Add the whipping cream, 1 T. at a time. Lower heat and cook to 250-degrees again (the mixture will be tan in color).

Pour the syrup mixture in thin ribbons on the chilled sheets. Let stand for 5 minutes. Pick up the ribbons, one at a time, and pull until they are ivory and stiff. Twist into a rope shape, and cut into 1-1/2-inch pieces. Place on buttered cookie sheets. Cover with wax paper and let stand 3-4 hours. The candy will change from chewy to creamy. Store in airtight containter.

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