CANDY
Cranberry-Walnut Fudge
from Desirai Wheeler
INGREDIENTS
DIRECTIONS
1/2 cup butter or margarine
(plus 1 tsp butter for greasing pan)
2 cups sugar
3/4 cup sour cream
3 cups walnuts
1 1/2 cups cranberries
1 11-oz pkg vanilla or white chocolate chips
1 7-oz jar marshmallow creme
1 tsp vanilla extract
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Line an 8-inch square pan with foil. Grease the foil using the 1 tsp of butter.
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In a large saucepan, combine butter, sugar, and sour cream
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Cook to 234 degrees (soft-ball stage)
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Remove from heat and add white chocolate chips, marshmallow crème, and vanilla extract. Stir until smooth.
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Mix in cranberries and walnuts
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Place mixture in prepared pan
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Refrigerate to set chocolate
Desirai was one of my students at Madisonville High School.
Harrington Fudge
from Desirai Wheeler
INGREDIENTS
DIRECTIONS
2 cups sugar
4 level Tbs cocoa
1/2 cup milk
1 tsp vanilla
2 Tbs Karo white syrup
1 stick Parkay margarine
1 cup (or more) chopped pecans
-
Mix all ingredients in saucepan and bring to a good boil
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Boil for 4 minutes
-
Set pan in cold water and beat mixture until it starts getting thick
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Add pecans
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Drop on wax paper with tsp
Martha Washington Candy
from Helen Spruell, Quitman, Tx
INGREDIENTS
DIRECTIONS
2 lbs powdered sugar
1 14-oz can Eagle Brand milk
1 stick butter
1 Tbs vanilla
1 quart pecans, chopped
-
Mix first 5 ingredients well and form into small balls
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Refrigerate
-
Prepare Dipping Chocolate
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Dip refrigerated balls into chocolate mixture
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Place on aluminum foil or wax paper to cool
SHARI'S DIPPING CHOCOLATE
DIRECTIONS
12-oz bag semisweet chocolate chips
1/4 tsp vanilla, orange, hazelnut or mint
extract (optional)
Put chocolate chips in microwave safe bowl. Microwave on DEFROST for 3-4 min. Stir. Return to microwave for another 2-3 min. Stir. Repeat until chocolate chips are completely melted. Pour melted chocolate into fondue pot, crockpot, or double boiler to keep it warm on lowest setting. Stir if needed.
CoCo Puffs
from Thelma "WoWo" Farris
INGREDIENTS
DIRECTIONS
1/4 cup honey
1/2 cup light Karo corn syrup
1 cup sugar
12-oz jar peanut butter, creamy or crunchy
4 cups Cocoa Puffs cereal
-
Mix honey, syrup, and sugar in saucepan
-
Boil 2 minutes
-
Remove from heat and add peanut butter, mix well
-
Add cereal
-
Scoop out onto wax paper using ice cream scoop or large spoon
Date Loaf
from Hallie Stevens "Mammaw"
INGREDIENTS
DIRECTIONS
1 cup milk
2 cups sugar
1 cup chopped dried dates
1 1/2 cups pecans
1 1/2 tsp vanilla
1/2 stick butter
-
Combine milk and sugar
-
Bring to a hard boil
-
Add dates, pecans, vanilla, and butter
-
Roll in a wet dish towel. Let set overnight.
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Slice to serve
Easy Pralines
from Karen Stevens Altom
INGREDIENTS
DIRECTIONS
1 cup sugar
1 cup brown sugar
1/2 cup cream or evaporated milk
2 Tbs butter or margarine
1 1/2 cups pecan halves
This recipe was given to Karen by her
mother-in-law Ann Altom. It was an
Altom family favorite.
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Mix all ingredients except pecans in a microwave safe mixing bowl
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Cook in microwave on High for 4 minutes and 45 seconds. Stir.
-
Cook another 4 minutes and 45 seconds
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Stir in pecans
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Cool 1 minute
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Beat by hand until creamy and begins to thicken
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Drop by spoonfuls on doubled wax paper.
If mixture becomes too thick, add cold water one drop at a time. Makes about 20.
Millionaires
from Glenda Brooks
INGREDIENTS
DIRECTIONS
​11-oz pkg Kraft caramel
2 Tbs water
2 cups pecans
6 plain Hershey chocolate bars
1 tsp coconut oil
-
Melt caramels with water in double boiler
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Stir in pecans
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Drop by teaspoonfuls on cookie sheet
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Place in refrigerator to cool
-
Melt chocolate bars and coconut oil in double boiler
-
Dip caramel mixture, using a fork, in chocolate
-
Place on wax paper until cool
Crock Pot Candy
INGREDIENTS
DIRECTIONS
1 16-oz jar dry roasted peanuts, unsalted
1 16-oz jar dry roasted peanuts, salted
1 12-oz pkg semi-sweet chocolate chips
1 4-oz bar German chocolate, broken in pieces
3 lbs (or 2 planks) white bark, broken in pieces
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Put ingredients into a 4 or 5 qt crock pot in order listed
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Cover and cook 3 hours on low
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DO NOT REMOVE LID
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Turn off and cool slightly
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Mix thoroughly and drop by teaspoonful onto wax paper
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Let cool thoroughly
-
Makes approximately 170 pieces
Divinity
from Better Homes & Gardens Cookbook
INGREDIENTS
DIRECTIONS
2 cups sugar
1/2 cup light Karo corn syrup
1/2 cup water
dash of salt
2 egg whites, beaten stiff
1 tsp vanilla
1 cup chopped pecans
-
Mix sugar, syrup, salt and water until dissolved, then boil to 240Ëš (medium ball stage)
-
Slowly pour 1/3 over stiff egg whites, beating constantly
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Cook remaining syrup to 265Ëš (very hard ball stage)
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Test: few drops in water should form fine ribbon that bends when lifted from water
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Beat syrup into candy mixture and continue beating until stiff
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Cool 15-20 min, stirring occasionally. When mixture holds shape when dropped from spoon, add vanilla
-
Stir in pecans and drop from teaspoon onto greased cookie sheet swirling to a peak
Makes 4 dozen pieces
Chocolate Fudge
from Arlene Billings
INGREDIENTS
DIRECTIONS
4 1/2 cups sugar
1 12-oz can evaporated milk
1 stick butter or margarine
1 lb semi-sweet chocolate chips
1 lb plain Hershey chocolate bars
1 pint marshmallow crème
2 cups pecans
1 tsp vanilla
-
Combine sugar, milk and margarine in saucepan
-
Bring to a rolling boil and boil for 5 minutes, stirring constantly
-
Remove from heat and add chocolate chips, chocolate bars and marshmallow crème
-
Beat until completely dissolved
-
Add pecans and vanilla
-
Pour in large buttered pan and cut when firm
