Lois Young's Family Recipes

Candy

BETTY'S ENGLISH TOFFEE
1 cup sugar 	1 tsp. vanilla
1 cup butter 	3/4 cup chopped pecan
3 Tab. Water 	4 7/8 oz. chocolate bars
Combine sugar, butter and water in heavy pan.
Cook to 300° or hard crack, stirring constantly.
Take off heat and add vanilla.
Pour into a 9x9 in. pan, lay the choc.
on the top and spread, then sprinkle nuts.
Let completely cool, then break into bite size pieces

BETTY'S PEANUT BUTTER FUDGE
2 cups sugar
2 Tab. corn syrup
dash salt
3/4 cup milk
1/3 cup peanut butter
1 tsp. vanilla
Mix first 4 ingredients
Cook to soft ball, 234°
Remove from heat
Add vanilla and peanut butter.
Beat until thick.
Pour into buttered pan.  

CHOCO-NUT CARAMEL BARS
1 11 1/2 oz. pkg, (2 cups) Milk chocolate morsels
2 T. vegetable shortening
1 14 oz. pkg. Kraft caramels
5 T. butter or oleo
2 T. water
1 cup coarsely chopped nuts
Melt over hot (not boiling) water, morsels & shortening
Stir until morsels melt and mixture is smooth.
Remove heat.
Pour 1/2 melted choc. into foil lined 8" pan.
Refrigerate until firm (about 15 minutes)
Return remaining choc. mixture to low heat.
Over boiling water combine in another pan, caramels, butter & water.
Stir until caramels melt & mixture is smooth.
Stir in nuts
Pour into choc. lined pan.
Refrigerate until tacky (about 1 5 min. )
Top with remaining melted choc.
Return to refrigerator & chill about 1 hour
Cut into 1" x 2" pieces.
Refrigerate until ready to serve.
About 2 1/2 doz. candies. 

FREDA REHM'S CHOCOLATE FUDGE
You will need a large kettle because this makes a big batch of fudge.
1/2 cup (1 stick) butter
1 tall can (14 1/2 oz) evaporated milk
2 pounds sugar (4 1/2 cups)
1/2 pound Marshmallows
2 oz. Nestles choco-bake or unsweetened Bakers chocolate
1 12 oz package of semisweet chocolate (pieces or bits)
3 bars (4 oz each) sweet chocolate such as German sweet chocolate
1 T vanilla
2 cups chopped pecans, walnut, or other nuts
Stir together the butter, evaporated milk, and sugar in large heavy pot over moderate heat
Bring to a boil. Cover, boil for 5 min. and turn off heat.
Add marshmallows and stir until melted
Add chocolate, one kind at a time, stirring as it melts
Add vanilla and nuts
Blend well, pour into buttered pan and smooth out evenly

MARSHMAL-O-FUDGE
Grease a pan measuring about 9 in. square.
Mix in heavy 2 qt. saucepan:
2 1/4 cups sugar
1/4 cup butter or margarine
3/4 cup Pet evaporated milk
5 oz. jar Pennant marshmallow
Bring to bubbling boil quickly, stirring all the time
When bubbles appear all over the top, boil and stir over medium heat 5
min.
Remove from heat and add 1 package ( 12 oz.) choc bits.
Stir until choc. is completely melted and blended into mixture.
Pour into greased pan.
Cool thoroughly.
Cut into 1 1/2 in. squares.
Makes 3 dozen squares or 2 lbs.
1 cup chopped nuts can be added after choc. is melted. 

MEXICAN FUDGE
2 cups sugar
2 cup cream (20% butterfat) or evaporated milk
1 cup sugar
1/4 cup butter
4 1/2 cup pecan halves
Caramelize 1 cup sugar in small skillet.
Combine 2 cups sugar and cream in medium saucepan .
Bring to a boil. Pour the caramelized sugar very slowly into
boiling cream, stirring while pouring.
Be careful steam does not burn hand.
Cook over medium heat until a little
dropped in cold water forms a soft ball
(234°).
Stir occasionally
Remove from heat. Add butter and pecans
Beat by hand until candy holds together and loses its gloss.
Drop quickly by tsps. onto buttered waxed paper.
Makes 2 1/2 to 3 dozen. 

MOTHER'S CHOCOLATE FUDGE (Ella McHurin)
1/2 cup (1 stick) butter
1 tall can (14 1/2 oz.) evaporated milk
2 lbs. sugar (4 1/2 cups)
1/2 lb. marshmallows
2 oz. Nestle's choco bake or unsweetened Bakers chocolate
1 12 oz. package semi—sweet bits
3 bars (4 oz. each) sweet German choc.
1 Tab. vanilla
2 cups chopped pecans or walnuts
Stir together in a large heavy pot or Dutch
oven, over moderate heat; butter, milk, and sugar.
Bring to boil. Cover. Boil 5 minutes and turn off heat.
Add marshmallows and stir until melted.
Add the chocolate one at a time, stirring as it melts
Add vanilla and nuts. Blend well.
Pour into buttered pan (Broiler pan)
Approximately 5 1/2 lbs.

NESTLE HOLIDAY FUDGE
2 T. Butter or oleo
2/3 cup undiluted evaporated milk
1 1/2 cup granulated sugar
1/4 t. salt
2 cups (4 oz.) miniature marshmallows
2 cups (11 1/2 oz.) milk chocolate morsels (pkg.)
1/2 cup chopped pecans or walnuts
1 t. vanilla
Combine: butter, milk, sugar and salt in med. heavy
sauce pan. Bring to boil over med. heat, stirring constantly.
Boil 4 to 5 min. stirring constantly. Remove from heat.
Stir in marshmallows, morsels, nuts & vanilla.
Stir vigorously for 1 min. or until marshmallows are melted. Pour into foil
lined 8 in. square baking dish. Chill until firm.
Cut into 1 1/2 in. squares.

MINT FUDGE
Substitute 1 1/2 cups (10 oz. pkg.) mint flavored choc.
morsels for milk chocolate morsels.

PEANUT BRITTLE
Bake nuts at 300° for 15 min.
2 cups sugar
1/2 cup water
1 tsp. salt (regular)
1 cup white corn syrup
Cook to 260° (hard ball).
Add 1 1b. unsalted baked peanuts,
1/2 stick butter; stir and cook to 300° (hard Crack)
Remove from heat, add 2 tsp. baking soda, stir well
and spread on well buttered sheets. 

TOASTED ALMOND TRUFFLES
1/2 cups undiluted evaporated milk
1/4 cup granulated sugar
2 cups (11 1/2 oz. pkg.) milk chocolate morsels
1/2 to 1 t. almond extract
1 cup finely chopped almonds, toasted
use whole almonds , chopped
DO NOT overcook.
In a small heavy saucepan, combine milk & sugar.
Cook over med. low heat until mixture comes to a full rolling boil,
boil 3 min. stirring constantly.
Remove from heat; stir in morsels & almond extract
until morsels melt & mixture is smooth.
Chill for 30 to 45 min.
Shape into 1 " balls; roll in almonds. Chill