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Christmas Candy
Peanut Butter Fudge
2 c. sugar
1 c. canned milk
1 12 oz. jar peanut butter
1 c. mini marshmallows
3 Tbsp. butter
1 tsp. vanilla
Combine sugar, butter and canned milk in pan. Cook on medium heat until soft ball forms, about 5 minutes, stirring constantly. Turn heat off. Add marshmallows, peanut butter and vanilla. Beat until creamy. Pour into a buttered 8-inch pan, cool, cut into squares. Makes 2 pounds
Chocolate Fudge
4 c. sugar
1 stick margarine
1 7 oz jar marshmallow cream
1 lg. can milk
2 bags chocolate chips
Combine sugar, milk and oleo in pan. Bring to fast boil. Cook until 236*, or soft ball formed in cold water. Remove from heat, add chips, marshmallow cream and nuts.
Molded Mints
1/4 to 1/2 tsp. mint flavoring
1 3 oz. pkg. cream cheese, softened
food coloring, if desired
2 1/2 c. powdered sugar
Mix cream cheese, powdered sugar and flavoring together. Add food coloring. Refrigerate. Roll a tiny ball in granulated sugar, then put in mold.
Hard Tack Candy
2 c. sugar
3/4 c. Karo
1 c. water
flavoring
coloring
powdered sugar
Boil sugar, Karo and water to 290*. Add 1/2 teaspoonful flavoring and food coloring. After candy reaches 290*, pour on greased cookie sheet and wait until it is hard enough to cut without sticking. Cover with powdered sugar.
Peanut Brittle
3 c. sugar
1 1/4 c. water
1/2 c. light corn syrup
1 1/2 tsp. vanilla
1 lb. Spanish peanuts
1 tsp. baking soda
1 Tbsp. water
Butter 2 large cookie sheets. Combine sugar,
water and corn syrup in large heavy saucepan. Bring to boiling over medium heat, stirring
constantly. Boil mixture without stirring until candy thermometer registers 270* (soft
crack stage). Remove from heat. Mix soda with 1 teaspoonful water; add to hot candy with
vanilla. When bubbles subside, add nuts. Pour candy out onto cookie sheet as thin as
possible. Cool; break into pieces.
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