2 c. sugar
2 T. white corn syrup
2 T. butter
3/4 - 1 c. sour cream
(depending upon consistency).
Thin sour cream with milk
until consistency of thick whipping cream
1 tsp. vanilla
1/2 c. walnuts or pecans chopped


Mix together the sugar, corn syrup,
butter and sour cream.

Cook and stir over medium heat until soft ball stage.
Cool to room temperature.
Beat until thick.
Add nuts.

Pour onto a buttered plate or pan.
Do not spread.
Cut into squares when firm.


3 c. sugar
1 c. milk
1 T. butter
1/2 tsp. vanilla


Cook above ingredients to soft ball stage.

Add 1 c. chopped dates.
Beat until thick.
Add 1 c. chopped nuts, mix well.

Pour onto powdered sugared wax paper.
Roll into a log.

Chill and Slice


2 1/2 c. sugar
1/2 c. water
1/4 c. vinegar
1/8 tsp. salt
1 T. butter
1 tsp. vanilla


Combine sugar, water, vinegar,
salt and butter in a heavy bottom pan

. Cook without stirring over medium heat
until mixture reaches
270 degrees (soft crack stage).

Remove from heat at once and add vanilla.

Pour into a buttered 15 x 10 x 1-inch pan.

Cool until you can handle it.

. Butter hands and pull candy
until it is light in color and difficult to pull.

(Much easier, if you have an extra pair of helping hands!)

Divide candy in half and
pull each into a rope 1 inch in diameter.

Cut into 1-inch pieces.
Wrap each piece in wax paper.


1 c. brown sugar
1 c. granulated sugar
1 c. dairy sour cream
dash salt
1 c. creamy peanut butter
1 tsp. vanilla


Combine sugars, sour cream
and salt in saucepan and mix well.

Cook over medium heat, stirring
until mixture reaches soft ball stage

Cool until lukewarm.
Stir in peanut butter and vanilla. Mix well.

Drop by teaspoonfuls onto buttered baking sheets.


4 oz. cream cheese, softened
2 c. confectioner's sugar
1/4 tsp. peppermint extract
1/4 tsp. wintergreen extract
red food coloring
green food coloring
granulated sugar


Mix cream cheese and confectioner's sugar
by hand until smooth

Divide mixture in half.

Add a few drops of peppermint extract to one half
and a few drops of wintergreen extract
to one half.

Taste and adjust flavor to your taste.

Blend green food coloring (few drops at a time)
into wintergreen mixture until soft green.

Blend red food coloring (few drops at a time)
into peppermint mixture until pastel pink.

Pinch off small pieces of dough;
roll into balls and flatten a little
dip in granulated sugar.

Cover and refrigerate at least 2 hours before serving.


2 c. sugar
1/2 c. water
1 7 oz. jar marshmallow
1/3 c. chopped pecans or nut of your choice(optional)


In a large saucepan, mix sugar and water.
Bring to a full boil. Boil 2 min.

Place marshmallow in heatproof bowl.
Pour syrup over; stir
until candy is no longer glossy.
Stir in nuts.
Drop by teaspoon onto wax paper.


2 cups peanut butter (creamy or crunchy)
1/2 cup brown sugar
1/2 cup melted butter
1   tsps. vanilla
2 1/2 cup powdered sugar
1   cup semi-sweet chocolate chips
2   tbs. butter


Mix first 4 ingredients together
Add powdered sugar and mix well
(I use my fingers to mix)
Press into 9X13 inch pan

Melt chocolate chips and butter together
Spread over first mixture and chill
for about one hour then cut into squares

'This is so easy to make and tastes
just like a reese's peanut butter
cup candy--and they freeze well


2 cups semi-sweet Chocolate Morsels
14 ounces   sweetened Condensed Milk
1 teaspoons   vanilla extract
3 cups   miniature marshmallows
1 1/2 cups   coarsely chopped walnuts


Line 13 x 9-inch baking pan with foil
grease lightly.

Microwave morsels and sweetened
condensed milk in large,
microwave-safe bowl on HIGH
(100%) power for 1 minute; stir.
Microwave at additional 10- to 20-second
intervals, stirring until smooth.

Stir in vanilla extract.
Fold in marshmallows and nuts.

Press mixture into prepared baking pan.
Refrigerate until ready to serve.
Lift from pan; remove foil.
Cut into pieces.


2 tablespoons butter
1/4 cup water
1 cup white sugar
6 cups popped butter flavor popcorn


  Line two baking sheets with waxed paper.

In a large pot or Dutch oven,
combine butter, water and sugar.
Bring to a boil.
Boil 4 minutes; remove from heat.

 Add popcorn stiring to coat evenly.
Pour onto prepared baking sheets
and let cool before serving

JACKIE'S FUDGE (Kim's favorite)

5 cups granulated sugar
1 can evaporated milk
1 stick of butter
1 12oz chocolate chips
1 7 oz marshmallow creme
1 tsp vanilla
1 cup chopped nuts (optional)


In a heavy saucepan,
mix sugar, milk and butter,
bring to a boil stirring constantly.

Once it comes to a boil
time for FIVE minutes
(check for soft ball stage)

Take off heat and add choc chips
and then marshmallow creme,
vanilla and nuts.

Work quickly, as it will thicken quickly.
Pour in a well buttered cookie sheet.

You can also substitute
1 1/2 cups of peanut butter
for the choc chips OR add some
peanut butter to the chocolate.


1 pound white chocolate
(can substitute white candy coating)
3 cups Chex Corn cereal
2 cups pretzel sticks
12 ounces M & M's
3 cups Chex Rice cereal
3 Cups Cheerios
2 cups dry roasted peanuts


Slowly melt white chocolate
in double boiler over simmering water.

Combine remaining ingredients in large bowl.
Slowly pour chocolate over
mixture and stir to evenly coat.

Spread minute on wax paper and cool.
Break into small pieces.
Store in air tight container and
refrigerate to keep fresh.

Just a note: If you don't want all
the left over cereal and
pretzels when you get done,
just whip up a batch of Chex Mix
following the recipe on the box.


4 1/2 c sugar
2 2/3 c lt. Karo syrup
8 c whipping cream
1 c flour
1 tsp salt


Cook sugar, karo and half
of whipping cream to 230 degrees (soft ball).

Add rest of cream, cook to 240 degrees,
stirring occasionally, takes about 2 hours.
Remove from heat, stir in flour and salt.

Pour into pan sprayed with Pam.
Cool, cut, wrap.
Use a large enough pan to cook
it in as it boils up.
**Recipe can be cut in half


4 c. maple syrup
1 c. cream
1/4 c. butter
1 c. nuts, chopped
1 tsp. lemon extract


Cook the syrup, cream and butter for 9 minutes
after the boiling point is reached.
Remove from heat;
add the nuts and extract and
stir for 5 minutes.

Pour into buttered pans. When cool, cut into squares.


2 c. brown sugar
1 c. granulated sugar
1/4 tsp. salt
1 c. evaporated milk
2 Tbsp. corn syrup
2 Tbsp. butter
1 1/2 tsp. vanilla


Combine sugar, salt, milk and corn syrup
bring to boil over moderate heat, stirring
constantly. Reduce heat and cook
without stirring until a small amount
will form a soft ball in cold water.

Remove from heat; add butter and vanilla.
Set saucepan in pan of cold water to cool to lukewarm.
Beat with spoon until mixture thickens and loses its gloss.
Pour into a small buttered pan and cool.
Cut into squares. Makes 36 squares.

Variation: Add 1 cup chopped nuts to the
mixture just before pouring into pan.


8 oz Cream Cheese; softened
1/4 c Raspberry seedless preserves
6 oz Chocolate chips; melted
1/3 c Almonds; finely chopped
(OR nut of your choice)
3/4 c Vanilla wafer crumbs


Combine cream cheese and chocolate.
Mix until well blended.
Stir in crumbs and preserves.

Shape into 1 inch balls and roll in chopped almonds.

Chill several hours. Makes 30 balls.


1 c Peanut butter
1/3 c Light corn syrup
1 c Sugar
1/3 c Water
Melted chocolate


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 pieces.
When cool and hard, break apart
dip into melted chocolate.


2 c Sugar
2 c Peanuts or Cashews
1 c Light corn syrup
1 tsp Vanilla
1 c Water
1 tsp Baking soda
1 Tbsp Margarine or butter


Generously butter 2 cookies sheets.
In large heavy saucepan,
combine sugar, corn syrup, and water.

Cook until sugar dissolves, stirring constantly.
Continue cooking until candy thermometer reaches hard crack stage (300 F.),

stirring occasionally.

Remove from heat; stir in vanilla and baking soda.

Pour onto cookie sheets; spread as thin as possible.

Cool completely; break into pieces.
Store in airtight container in cool dry place.


3 c. sugar
3 oz. pkg. raspberry gelatin
1/2 c. flaked coconut
2 egg whites, stiffly beaten
3/4 c. light corn syrup
1 c. nuts (chopped fine)
3/4 c. water


Combine sugar, corn syrup, and water.
Bring to a boil, stirring constantly.
Reduce heat and cook to hard ball stage.

Combine beaten egg whites and gelatin
beat until mixture forms stiff peaks.

Pour hot syrup slowly into egg whites,
beating until candy loses gloss and holds shape.
Fold in coconut and/or nuts .

Pour into greased 9 inch square pan.


2 c granulated Sugar
1/2 c White corn syrup
1/2 c Milk
2 Tbsp Butter
1/2 lb Milk chocolate
1 c chopped pecans


Mix sugar, syrup, milk and butter in pan.
Cook to firm-ball stage.

Set aside to cool,
then add vanilla and beat until firm.
shape in logs about 1 1/2 inch round, and in length about 8 inches or so

When cold, dip in chocolate which has been melted over hot water.

Roll in chopped nuts and slice when cold.


3 cups maple syrup
1 cup milk
1/2 cup chopped nuts


Put Maple Syrup and Milk in a heavy saucepan.

Boil this mixture to the soft ball stage, or about 236 degrees on the candy thermometer.

Remove from heat and cool to lukewarm.
Beat until mixture is creamy.
Add nuts.

Pour mixture into 8 inch buttered square pan.
Let cool until firm. Cut into pieces.
Store in air tight container.


1 cup chopped nuts
3 cups white sugar
1 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
2 cups butterscotch chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla


Butter a 9x13 pan and set aside.

In a heavy saucepan, combine sugar,
butter, milk, pumpkin, and spice,
bring to a boil, stirring constantly.

Continue boiling over medium heat until
mixture reaches 234 on a
candy thermometer, about 10 minutes.

Remove from heat.
Stir in butterscotch chips.
When chips are melted,

add marshmallow cream,
nuts, and vanilla.

Mix until well blended.

Quickly pour mixture into prepared pan.
Spread evenly. Cool at room temperature.
Cut into squares,
store in the refrigerator
in an air-tight container.


1 stick butter
1 lb. 10x confectioners sugar
1 1/2 c. smooth peanut butter
2 tsp. vanilla
1 lb. dark dipping chocolate


Cream all ingredients
except chocolate together.

On buttered cookie sheet place
rows of ball shaped mixture (1 teaspoon).

Refrigerate for 2 hours.

Over double boiler melt chocolate.

Use toothpicks to dip
peanut butter balls in chocolate.

Dip balls 3/4 of the way into
the chocolate so some peanut butter shows.

Smooth toothpick hole away with damp finger.


3 oz. cream cheese
2 tsp. butter flavoring
1/8 tsp. oil of peppermint
16 oz. pkg. powdered sugar, sifted
paste food coloring


Combine cream cheese, flavorings
and sugar in large mixing bowl.
Beat at low speed with mixer until blended.

Add a small amount of desired food coloring,
beat at medium speed until blended.
(Mixture will be dry.)
Knead mixture to soften it.

Press mixture into molds or
roll into small balls and flatten slightly.

Makes about 1 lb. or 8 dozen
one inch wafer mints.


16 oz White Chocolate
16 oz Semi Sweet Chocolate
12 oz jar Junky Peanut Butter

Melt Semi-sweet chocolate in Microwave, approx five (5) minutes on HIGH

Melt White Chocolate and Peanut Butter Together in the Microwave.

Spread white chocolate/peanut butter mixture on wax paper lined cookie sheet.

Swirl Semi-sweet chocolate over top with a knife

Chill until firm and cut into piecs.