Cooking

Cinnamon Roll Candy

4 C. granulated sugar
1 C. milk
1 C. coffee cream
1 Tb. Butter
1 tsp. Vanilla
Shaker of cinnamon and sugar mixture.

Bring to a boil: sugar, cream, and milk.
When mixture comes to a boil add butter and vanilla.
Stir often until mixture reaches the soft ball stage.
Set the pan of mixture in cold water and
let it set until the mixture thickens.
Then stir the mixture until it becomes hard.
Knead as you would bread.
Roll out mixture and sprinkle with cinnamon and sugar mixture.
Roll mixture up and let it sit for about an hour.
Slice and eat.

You can substitute chocolate for the cinnamon.
Be creative and make this recipe your own!

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Peanut Butter Candy

2 C. sugar
½ C. Milk
1 C. peanut butter

Bring sugar and milk to the hard ball stage.
Take off the burner and add the peanut butter.
Chill.

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Fantasy Fudge

This is a recipe that I got from a neighbor way “back in the day”. It was very popular in the 50’s and 60’s. I’m sure that it must have been published in many magazines, but who the original source was, I have no idea. I would love to give recognition to that source, so if you know who the originator of Fantasy Fudge was, please let me know. In the mean time, here is one of the best and quickest fudge recipes I have ever found.

6 C. sugar
1 ½ C butter.
1 1/3 C. evaporated milk
2 12oz. pks. Semi-sweet chocolate morsels 
(now that there are many flavors of morsels to choose from, try a new flavor!)
1 13 oz. jar of marshmallow cream
2 C. chopped nuts of your choosing, if desired
2 tsp. vanilla

Combine sugar, butter, margarine, and milk in a 5 qt. pan.
Bring to a boil and stir constantly, for 5 minutes, over a medium heat.
Remove from heat and stir in morsels.
Add remaining ingredients and stir until well blended.

Pour mixture into a well greased 13 X 9 pan and cool to room temperature.
Refrigerate leftover fudge in a well sealed container to prevent fudge from drying out.

Makes 6 pounds of fudge.
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Popcorn Balls

1 ¼ C. sugar
1 ¼ C. brown sugar
½ C. light corn syrup
2/3 C. water
1 Tbsp. butter
3 ½ quarts of popped corn
1 ¼ tsp. salt

Combine sugar, brown sugar, syrup and water in a sauce pan. Heat until sugar is dissolved stirring mixture to be sure it doesn’t burn.
Add butter and continue cooking until mixture reaches 240 degrees.
Put popped corn in a large bowl and salt lightly.
Pour hot syrup over the popped corn and form into balls.
Place on waxed paper until cool.
For the holidays you can add a little food coloring to the syrup to make the popcorn balls more festive.

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Sr. Joann’s Peanut Brittle

1C. sugar
1 C. Karo syrup
½ tsp. salt
1 – 1 ½ C. raw peanuts

Mix all of the ingredients in a pan.
Bring to a boil slowly
Let boil until golden brown.
Turn off heat and add 1 heaping tsp. baking soda and stir.
Pour on to a greased cookie sheet and cool.
Break into pieces and enjoy!

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Sugared Pecans

1 egg white slightly beaten
1 Tbsp. water
¼ tsp. vanilla extract
2 C. pecans
½ C. sugar
1 tsp cinnamon
½ tsp salt
¼ tsp ground cloves
¼ tsp ground nutmeg

Place dry ingredients in a zip bag and shake to mix them.
Place the egg white, water, and vanilla in a small bowl and mix well.
Add the pecans to the bowl and coat the pecans thoroughly with the mixture.
Remove the pecans from the bowl using a spoon that has slots in it.
Let the excess egg mixture run off before placing the pecans into the zip bag.
Shake the zip bag to coat the pecans well with the spices.
Place the pecans on a lightly greased cookie sheet and bake for 30 minutes.

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