Apricot Balls

1 - 8 oz. pkg diced (ground) apricots
2 cups shredded coconut
2/3 cup Eagle Brand milk

Mix apricot and coconut. Add Eagle Brand milk and blend well. Shape into balls; roll in powdered sugar. Freeze until firm.

Microwave Aunt Bill's Candy
(Flo B.)

2 cups sugar
1 t soda
1 cup buttermilk
3/4 cup butter
1 t vanilla
2 cups chopped pecans

Combine sugar, soda, buttermilk and butter in a large glass mixing bowl. The bowl must be at least 3 times the amount of ingredients or it will boil over. Cover with Saran Wrap (punch several holes in wrap). Microwave on Roast (70% power) for 15 minutes. Stir and continue cooking on Roast for 10 to 15 minutes or until soft ball forms in ice cold water. Check at the end of 10 minutes. (Soft ball stage can be checked with candy thermometer to 236, but do not put thermometer into oven.) Add vanilla and beat until mixture forms soft peaks (note that you do not let the mixture cool). When it starts to thicken, add the nuts, stir until thickened but still slightly moist. Watch closely because it only takes a few minutes for this to become overly firm. Pour into a buttered 12" X 7" dish. The candy firms somewhat after you have poured it into the buttered dish. Cool, then cut into bars or pieces.

Microwave Carmel Candy

2 cups sweet cream (whipping cream or half and half)
3/4 cup real butter
1 cup light corn syrup
1 1/4 cup brown sugar
1/8 t salt
1 cup white sugar

Melt butter in a 4 qt. microwavable bowl. (carmel mixture boils over double in volume). Add sugars, salt and corn syrup; stir to combine. Add cream and stir thoroughly. Microwave on high power 18 to 24 minutes. Stir every 3 minutes until it thickens, then every 2 minutes. Stir until firm ball stage (245 degrees) or when a small amount dropped in a cup of cold water holds its shape when held between fingers. Pour into lightly greased 9X9" pan. Cool. Cut into squares and wrap in cellophane. Makes 2 lbs.

Carmel Popcorn

2 cups sugar
2 sticks margerine
1/2 cup corn syrup
6 qts. popped corn
1 t salt
1 t baking powder
peanuts if desired

Combine sugar, butter, syrup and salt. Heat to boiling. Boil 5 minutes. Remove from heat. Add soda. Stir well and pour over popped corn in a large bown or pan. Spread on baking sheet. Place in 200 degree oven for 1 hour. Stir every 15 minutes. Remove from oven and let cool. Store in covered bowl to keep crisp. (When you add the soda have a large pan, as soda foams)

Chocolate Covered Bon Bons
2 lbs powdered sugar
1 can Bordens Eagle Brand Milk
1/2 cup butter (2 sticks)

Mix all together. Add 2 packages coconut and 2 cap fulls rum flavoring. Shape into balls and freeze until firm.

1 block of wax
12 oz. pkg chocolate chips

Melt wax and chocolate in double boiler. Dip balls into chocolate.

Chocolate Covered Cherries

20 oz. maraschino cherries, drained
1 can Eagle Brand Milk
2 lbs. powdered sugar
1 t vanilla
1/2 cup margerine, melted
chocolate almond bark or chocolate chips, melted in double boiler

Mix all ingredients except cherries and chocolate. Wrap a small amount of mixture around each cherry and roll into a ball. Freeze for an hour.

Dip balls in melted chocolate.

Chocolate Ritz

Ritz crackers
peanut butter
almond bark
chocolate chips

Melt almond bark and chocolate chips in double boiler (or can use just chocolate almond bark). Spread crackers with peanut butter. Dip in melted almond bark. Put on waxed paper and refrigerate.

Cinnamon Candy

2 cups sugar
1 cup corn syrup
1 cup water

Bring to 300 degrees. Add 2t cinnamon oil and red food coloring. Pour on a buttered cookie sheet. When cool, cover with powdered sugar and break up.

Date Coconut Balls

1 cup sugar
1 cup chopped dates
2 eggs
2 cups rice krispies
1 cup finely chopped nuts
1 can angel flake coconut

Cook eggs, sugar and dates until dates are disolved, stirring constantly. Add rice krispies and nuts and mix well. Let cool. Roll into small balls then roll in coconut. These freeze well.


2 1/2 cups sugar
1/2 cup white Karo syrup
1/4 t salt
1/2 cup water
2 egg whites
1 t vanilla
1 cup chopped nuts

In saucepan combine sugar, syrup, salt and water. Cook to hard ball stage, stirring often until sugar disolves. Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixture. Add vanilla and nuts and beat until candy holds its' shape (4 to 5 minutes). Quickly drop by teaspoon onto waxed paper.

English Toffee

1 lb. butter (real stuff)
1 lb. light brown sugar
6 oz. almonds or more
1 lb or more Hershey's milk chocolate

Chop almonds very coarsely, toast them lightly in oven. Sift the almonds, save almond dust. Butter a cookie sheet with sides and spread the toasted chopped almonds out on it.

Melt butter in a large pan. Add sugar and keep on medium heat, stir occasionally to prevent scorching. Boil mixture to 278 degrees on candy thermometer, immediately pour over the almonds, spreading to corners. Let stand 30 minutes.

In meantime, break up chocolate and place in top of double boiler and melt it over hot water. When toffee has set and cooled off, frost with half of chocolate and put part of almond dust on top. Place frosted side down and frost other side with melted chocolate. Sprinkle with almond dust. Refrigerate 24 hours - then break up.

Hard Candy
(Diana F)

3 3/4 cups sugar
1 1/2 cups Karo
1 cup water
1 t flavored oil (cinnamon, peppermint, etc)

Stirat medium heat until sugar dissolves. Boil without stirring until temperature reaches 310, or hard and brittle threads form in cold water. Remove from heat and add oil and desired food coloring. Place a 18x24 strip of foil on a cookie sheet, sprinkle with powdered sugar. Pour candy on foil and allow to cool. After it cools and becomes hard, break into desired chunks of candy.

Martha Washington Candy

1 lb. flake coconut
1 1/2 sticks margerine, melted
2 cups nuts, finely chopped
1 1/2 cups powdered sugar
1 cup Eagle Brand Milk
12 oz. pkg chocolate chips
1 1/2 slices parafin wax (I just use 1 slice)

Mix all of the above ingredients (except chocolate chips and wax)and refrigerate for 1 hour. Melt wax and chocolate chips in double boiler. Form coconut mixture into balls, dip into chocolate mixture and lay on waxed paper.

Nut Crunch
(Mrs. Loomis)

4 qts freshly popped corn
2 cups dry roasted mixed nuts
1 1/4 cups sugar
2/3 cup margerine
2/3 cup dark corn syrup
1 t vanilla
1 t soda

Preheat oven to 250 degrees. Butter large shallow pan. Spread corn and nuts in pan.

In heavy saucepan, stir together sugar, syrup and margerine. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking for 5 minutes without stirring. Remove from heat. Stir in vanilla and soda. Pour mixture over corn and nuts, stirring to coat. Bake uncovered for 1 hour, stirring occasionally. Cool slightly. Break apart and store. Makes 1 lb.

Peanut Brittle

2 cups sugar
1/2 cup water
1 cup white Karo
2 cups uncooked peanuts
2 1/2 t soda
3 T butter

Place in iron skillet, sugar, water and Karo. Let boil till spins a thread. Add peanuts. Cook until golden brown, stirring all the time with a wooden spoon. Turn off heat. Add soda and butter. Stir well. Pour out on well buttered marble top. When cool pull thin.

Peanut Butter Boiled Cookies
(Dianna M.)

1 cup white syrup
1 cup sugar
2 cups peanut butter
4 cups rice crispies
1 t vanilla

Heat syrup and sugar in saucepan. Bring to a boil. Remove from heat and add peanut butter, vanilla and rice crispies. Drop by spoonful on waxed paper.

Peanut Butter Fudge

2 cups white sugar
1 small can evaporated milk (2/3 cup) <
1 cup nutty peanut butter
1 7 oz. jar marshmellow cream
1 t vanilla

Cook sugar and milk until soft ball stage. Watch closely, it burns easily. Remove from heat and stir in peanut butter, marshmellow cream and vanilla. Beat until thick and smooth. Pour into buttered dish. Cool. Cut into squares.

Peanut Clusters

Spanish peanuts
melted chocolate almond bark

Melt almond bark in double boiler. Add nuts. Spread on waxed paper. When cool, break into pieces.


2 cups sugar
4 T light corn syrup
1 cup condensed milk
1 cup water (use condensed milk can so you can get all remnants)
1 T unsalted butter
1/2 T vanilla extract
4 to 6 cups pecans (whole and broken pieces)

In a large saucepan, over medium-high to high heat, mix and melt the sugar, corn syrup, milk, and water. Make sure you have a large pan, because the mixture will boil up and take up a lot more space than you think. Drop the heat to medium, and begin to stir constantly until the candy is firm, but not rolling into a hard ball. Remove from the heat and immediately add the butter, vanilla extract, and pecans. Beat this by hand until the candy holds its shape when some is dropped onto waxed paper. Drop a teaspoon at a time onto the waxed paper, but work fast... it stiffens up very quickly. Let it cool before breaking up and eating. Makes 50 candies.
NOTE: If you find that the candy is setting up before you can get it onto the waxed paper, just reheat in the saucepan, add a little more milk, and try again.

Popcorn with Almond Bark

2 bags of lightly buttered popcorn (or about 8 cups)

Melt 3 squares of Almond Bark and pour over popcorn. Spread on wax paper to cool.

Rice Krispie Balls

1 stick margarine or butter
17 oz. pkg. carmels
14 oz. can Eagle Brand Milk
1 lb. large marshmellows
rice krispies

In saucepan combine butter, carmels and Eagle Brand Milk. Cook and stir until carmels have melted. Dip marshmellows in carmel mixture then roll in rice krispies.

See's Fudge

2 cups sugar
1 small can evaporated milk (2/3 cup)
1 pkg (6 oz.) chocolate chips
1 cube butter or margerine
11 large marshmellows
1 t vanilla
1 cup nuts

Bring sugar and milk to a rolling boil. Add marshmellows and boil for 7 minutes, stirring constantly. Remove from heat and add the cube of margerine, chocolate chips, nuts and vanilla. Beat until the chips and margerine are dissolved. Pour into buttered pan and let cool. Cut into squares.

Spiced Nuts
(Helen P.)

1 cup sugar
1/2 t cinnamon
1/2 t vanilla
1/3 cup pet milk
1 1/2 c wlanuts

Mix together sugar and cinnamon in a sauce pan. Stir in milk. Boil and stir constantly until it forms soft ball. Remove from heat and stir in nuts and vanilla. Continue stirring until nuts are coated then toss on waxed paper and separate nuts so they don't stick together.


pecan halves
28 carmels
2 T cream
chocolate almond bark or chocolate chips, melted

Melt carmels in cream. Let cool a little. Lay out 4 pecan halves. Spoon melted carmel over pecans. Let cool. Pour melted chocolate over carmel and pecans.

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