CHOCOLATE FUDGE

2 cups sugar

2/3 cup milk

2 ounces unsweetened chocolate or 1/3 cup cocoa

2 tablespoons corn syrup

1/4 teaspoon salt

2 tablespoons margarine or butter

1 teaspoon vanilla

1/2 cup coarsely chopped nuts

Butter loaf pan, 9x5x3 inches. Heat sugar, milk, chocolate, corn syrup and salt in 3-quart saucepan over medium heat, stirring constantly, until chocolate is melted and sugar dissolved. Cook, stirring occasionally, to 234 degrees on candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball that does not flattens when removed from water. Remove from heat; add margarine.

Cool without stirring, to 120 degrees,(bottom of pan will be lukewarm). Add vanilla, beat continuously with wooden spoon, untill candy is thick and no longer glossy, 5-10 minutes (mixture will hold it's shape when dropped from spoon). Quickly stir in nuts. Spread in pan. Cool until firm. Cut into pieces about 1 inch square. Makes 32 candies

2 c Sugar

1 c Milk

Bring to boil, stir frequently until reaches soft ball stage. Remove from heat and add

1 teas Vanilla

1/2 c Peanut Butter

1/4 c Margarine

Beat until starting to stiffen up. Pour into buttered 8x8" pan

3 c Sugar

1/2 c Butter

2/3 c Evaporated Milk (6 oz can)

Bring to a rolling boil, stirring constantly for 5 minutes. Remove from heat and add:

7 oz jar marshmallow cream

1 c chopped nuts

1 teas vanilla

Beat and pour into a butter pan and chill!

3/4 c Vinegar

1/4 c Water

2 c Sugar

1/2 c Margarine

5 - 6 qt Popped Popcorn

Combine vinegar, wate, sugar and margarine in sauce pan. Bring to a boil. Cook until mixture reaches hard ball stage. Pour over popcorn, shape into balls, being careful not to burn fingers (HINT: if you butter your hands working with balls is easier)

6 qt Popped Popcorn

1 c Margarine

2 c Brown sugar Firmly packed

1/2 c Corn Syrup

1 teas Salt

1/2 teas Baking soda

1 teas Vanilla

Prehead oven to 250 degrees. Coat bottom and sides of large roasting pan with vegetable coating spray. Place popped popcorn in pan, In a heavy pan, slowly melt margarine, stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly. boil without stirring 5 minutes. Remove from heat, stir in baking soda and vanilla. Gradually pour over popcorn, mixing well. Bake for 1 hour, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly covered container. Makes about 6 quarts.

6 c Ricee Krispies Cereal

1/4 c Margarine

1 10oz bag minature marshmallows

Melt margarine with marshmallows in large saucepan over low heat. Stir until completely melted. Remove from heat. Add cereal: Stir until coated. Press into a greased 13x9x2 inch pan. Cool: cut into squares

(YOU CAN USE ANY KIND OF CEREAL IN THIS FOR A VARIATION)

1 med Potatoe (cooked & mashed) or 2 TBLS left over mashed potatoes

1 teas Vanilla

1 TBLS Margarine (DO NOT USE IF USING LEFT OVER MASHED POTATOES)

Combine potatoe, vanilla and butter. Work in powdered sugar until stiff enough to roll out with rolling pin like pie crust. Cover with creamy peanut butter and roll up jelly roll style. Slice into 1/2 inch slices

1 stick Margarine

24 lg Marshmallow

1/2 teas Green Food Coloring

Corn Flakes

Melt first 3 ingredients, thicken with corn flakes. Drop by teaspoonful on wax paper, add red cinnamon drop candy for berries

1 1/2 lb White Chocolate

1 can Sweetened Condensed Milk

1/2 teas Salt

1 teas Vanilla

1 c Chopped red and green Cherries (candied)

In top of double boiler, melt chocolate with milk over boiling water. Remove from heat and stir in vanilla and fruit. Spread mixture evenly into a wax paper lined 8 x 10 inch pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.

1 lb Powdered Sugar

1 stick Margarine

1/4 c Cocoa

1/2 c Milk

1 teas Vanilla

1/2 c Chopped Nuts

Place sugar, margarine and cocoa in glass bowl. DO NOT MIX

Microwave on high for 4 minutes. Mix well with mixer. Stir in vanilla and nuts. Pour into buttered 8x8" dish. Refrigerate 5 minutes before cutting

1 c Sugar

1/2 c Light Corn Syrup

1 c Salted Peanuts

1 teas Margarine

1 teas Vanilla

1 teas Baking soda

In a 2 qt glass bowl, combine sugar and syrup. Stir until sugar dissolves. Cook in microwave for 4 minutes on high. Add peanuts: stir well. Microwave 3 1/2 minutes, add vanilla and butter, stir well, 1 1/2 minutes in microwave. Add baking soda, stir well. Pour into buttered pan

2 c Sugar

1/2 c Light Corn Syrup

1/4 c Water

2 TBLS Margarine(softened)

1 1/2 teas Vanilla

1 teas Baking Soda

1 teas Ground Cinnamon

2 c Walnut Pieces

Butter cookie sheet: set aside. In a 2qt glass bowl mix sugar, corn syrup, and water. Microwave on hi 5 - 6 minutes until boiling. Stir. Microwave on high and additional 6 - 10 minutes or until temperature reaches 290 (hard crack stage). When bubbling stops, stir in butter, vanilla, baking soda, cinnamon, and walnuts. Pour immediately onto prepared cookie sheet: quickly spread thingly. Cool until hard. Break into pieces.

1 lb Powdered Sugar

1/2 c Milk

13 oz jar Peanut Butter

7 oz jar marshmallow cream

Mix milk and sugar in saucepan and bring to boil. Let boil for 4 minutes. Take off heat and add peanut butter and marshmallows. Pour into greased 9x13" pan. Let cool

1 stick Margarine

1/4 c White Corn Syrup

1 c Peanut Butter

2 c Powdered Sugar

Blend ingredients. Roll into balls and dip in melted chocolate. Drop on wax paper and let dry

2 c Crunchy Peanut Butter

1 stick Margarine

1 lb Powdered Sugar

3 c Rice Krispies

Combine peanut butter, margarine, and powdered sugar. Blend well and add rice krispies. Blend mixture. form into balls and dip in melted chocolate. Drop on wax paper and let dry

1 lb Butterscotch Coating Chocolate

4 TBLS Crunchy Peanut Butter

Melt butterscotch coating; add peanut butter. Spoon into peanut mold and place in freezer. When firm, unmold.

1 stick Margarine

1 1/2 c Peanut butter

1 lb Powdered Sugar

1 teas Vanilla

Blend well and roll into balls.

Melt together 6 oz pkg of chocolate chips and 1/4 cake parrafine. Do this in a double boiler. Use toothpick in ball to dip. Dont dip whole ball: keep one end out to resemble buckeye..close hole made by toothpick with fingers. Drop on wax paper and let dry

5 c Sugar

1 lg can Milk

1 stick Margaine

1 7oz jar Marshmallow cream

1 1/2 c Peanut butter

Mix together sugar, milk and margarine and bring to a boil. Cook stirring constantly until it forms a soft ball. Remove from heat: bean in marshmallow cream and peanut butter with electric mixer. Pour into greased 11 x 13 inch pan.. Cool

1 lb Powdered Sugar

1 stick Margarine

2 c Crunchy Peanut Butter (18 oz jar)

2 c Rice Krispies

Mix together sugar, margarine and peanut butter.. Add rice krispies. form into balls and dip in melted chocolate. Drop on wax paper and let dry

4 c Sugar

1 lg Can Evaporated Milk

3 6oz pkg Semi Sweet Chocolate chips

1/2 lb Softened Margarine

3 TBLS Vanilla

1 c Chopped Nuts

Boil sugar and milk for 7 minutes. stirring constantly. Remove from heat: add chocolate pieces, butter and vanilla. Stir and pour into greased pan. Top with nuts. Let stand 6 hours and cut into squares. Yields 5 pounds

6 TBLS Margarine

1 lb Powdered Sugar

1/2 c Cocoa

1 teas Vanilla

4 TBLS Milk

1/4 teas Salt

1 c Chopped Nuts

Mix all together except nuts. Pout in double boiler and stir until smooth over boiling water. Stir in nuts and pour into butttered pan. Cool and cut in squares.

1 c Sugar

3/4 c Light Corn Syrup

1 teas Water

2 1/2 c Raw Spanish Peanuts

1/4 teas Baking Soda

Combine sugar, corn syrup, and water in a heavy skillet (iron suggested). Bring to a boil on medium high heat. Add peanuts and boil until syrup is light tan, about 6 minutes. Remove from heat and quickly spread on a greased cookie sheet. Bake into pieces when candy is cool.

1/2 c Peanut Butter

1/4 c Honey

1/2 c Instant Dry Milk

Mix peanut butter and honey, add dry milk until you have a dough constistency. Roll into balls and place on wax paper or press into a pan lined with wax paper and cut into squares or roll into log shape and cut into small slices. Keep in refrigerator or freezer. Makes 24 balls.

When set awhile gets firm. May add extra filling as desired such as nuts, rice krispies etc.

1/4 c Margarine

3 sq Unsweetened Chocolate

1/2 c Corn Syrup

1 TBLS Water

1 teas Vanilla

1 lb Powdered Sugar

1 c Chopped nuts, minature marshmallows or raisins

Grease a 8x8x2" baking pan. In 2 qt saucepan melt first 2 ingredients over low heat. Stir in next 3 ingredients until smooth. Turn into pan. Cool: cut into squares. Makes 1 3/4 pound.

Chowmein Noodles

Peanuts

Chocolate Morsals

Butterscotch Morsals

Melt chocolate and butterscotch in pan. Pour in noodles and peanuts. Spoon on plate and refrigerate until set.

1/2 c Popcorn

1 Stick Margarine

1/2 c Sugar

1/2 c Brown Sugar

3/4 c Corn Syrup

1/4 c Milk

1 teas Vanilla

1 teas Butter flavor

1/4 teas Salt

1/4 teas Soda

Pop popcorn and set aside in a large plastic bowl. Melt margarine and add remaining ingredients except soda. Cook fast to hard ball stage. Remove from heat, add soda adn stir until smooth. Quickly pour over popcorn and choice of nuts. Mix thoroughly with wooden spoons. Spread on flat surface to cool Bread into pieces when cooled.

4 1/2 c Sugar

Pinch Salt

2 TBLS Margaringe

1 tall can Evaporated Milk

12 oz Semi-sweet chocolate pieces

12 oz German sweet chocolate

1 ping Marshmallow crean

2 c Nuts

Boil sugar, salt, butter, milk together for 6 minutes. Place chocolate pieces, german chocolate, marshmallow cream and nuts into a bowl, pour into boiling syrup. Beat until chocolate is all melted, pour into pan, let stand for a few hours before cutting. Store in tin box.

2 c Sugar

1//2 c Buttermilk

Cook until soft ball stage. Remove from heat and add

2 TBLS Butter

1 c Chopped Nuts

1 c Coconut

1 teas Vinegar

Beat and pour into a buttered 8x8" dish. Chill until firm

1 c Sugar

1 c Brown Sugar

1/4 c Vinegar

2 TBLS Butter

Boil until forms hard ball in very cold water.