2 c. brown sugar
1 c. Karo
1 can Eagle Brand Milk
1 cube butter

Combine all ingredients except butter. Cook until hard ball stage. Add butter and, when melted, pour overpopped corn. Mix well. Make into balls or serve loose. Can't fail. Use 1 pound unpopped corn to pop enough for this syrup

from Kirsti Hancock

Labels: candy

2 boxes confectioners sugar
2 sticks (1/2 lb.) margarine
1 can Eagle Brand condensed milk
2 c. chopped pecans
1 can Southern Style coconut (fine and flaked)
2 large pkg. chocolate chips
1 slab paraffin

Mix the confectioners sugar, sifted smooth (if needed), with margarine and condensed milk. Add chopped pecans and coconut, blend well. Form into balls, makes about 40. Melt the chocolate chips and paraffin in double boiler. Let cool slightly. Dip balls in chocolate and place on waxed paper. Top with Pecan Halves.

from Beth Ellsworth

Labels: candy

2 c. raw peanuts
1/4 c. Karo
1/2 c. water
2 c. white sugar
1/4 tsp. salt
1/4 tsp. baking soda, add more if you want it more fluffy
1 tsp. vanilla
2 Tbsp. butter

Bring the sugar, water, syrup and salt mixture to a boil. Boil this mixture 2 minutes, then add raw peanuts. Cook to hard crack stage or 300 degrees F. Remove from heat, add the baking soda, butter and vanilla. Stir only enough to mix well. Pour contents onto a greased cookie sheet (do not scrape the pan). Spread as thin as possible. When cool, break into small pieces. Candy should be stored in an airtight container.

from Mark Chapman

Labels: candy

1/3 cube margarine
3 oz. cream cheese
1 tsp. flavoring
1 lb. powdered sugar

Knead together; add food coloring and form into molds.

from Rose Shumway

Labels: candy

2 lbs. real butter
2 c. sugar
6 Tbsp. water
2 tsp. vanilla

Cook until golden brown, stirring constantly, and pour over chopped nuts. Top with Hershey's bars (let melt then spread) and more chopped nuts.

from Sarah Shumway

Labels: candy

3 large Hershey's bars
1 (13 oz.) Cool
Crumbs (vanilla wafer or graham cracker) or Nuts

Melt chocolate in top of double boiler; take off and stir in Cool Whip. Then take teaspoons of mixture, roll in crumbs or nuts. Put in freezer to set up. Simple but soooo yummy!


from Aunt Jane

Labels: candy

from Aunt Jane

2 c. sugar
1/2 tumbler of water (I'm guessing 4-6 ounces)
1 tsp. vinegar
1/4 tsp. cream of tartar
Butter (size of a walnut)
Vanilla

Boil until brittle when dropped in cold water (soft crack?). when cooling, grease hands well with shortening or butter and pull.

Note: a fun thing to try, but you will probably only do it once.

Labels: candy