1/2 lb. pure butter
1 cup white sugar
1 Tbs. Karo
3 Tbs. cold water
1/2 cup chopped pecans
1/4 cup pecan meal
4 oz. grated milk choc.

Meltbutter over medium heat. Add sugar slowly, stir until it dissolves.
Add Karo and water. Cook over medium heat until it reaches 290 degrees.
Immediately remove from heat and pour into buttered 15 x 9 cookie sheet.
Spread to 1/4 thickness. Sprinkle chocolate over the top immediately.

As soon as chocolate melts, swirl it with a fork. Sprinkle pecan meal over the top.

Chill and crack into pieces.

2 Cups Sugar
1/4 Cup Butter
4 TablespoonsWater
1 Tablespoon Vinegar

Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball.

Pour into a buttered pan and when cool, cut in squares.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,1936.

2 cups semisweet chocolate chips
2 cups butterscotch chips
2 1/2 cups dry-roasted peanuts
4 cups chow mein noodles

Butter a 9x13 inch dish.

Melt chocolate and butterscotch chips in the top of a double boiler over simmering water. Remove from heat and stir in peanuts.

Stir in noodles until all is well coated. Press into prepared dish.

Chill until set; cut into squares

1 cup butter -- no substitutes
1/4 cup packed brown sugar
1/4 cup molasses
2 1/4 cups all-purpose flour
2 cups very finely chopped walnuts
1/2 cup powdered sugar

Beat butter in a large mixing bowl with an electric mixer on medium to high Speed for 30 seconds. Add brown sugar and molasses; beat till combined. Beat in flour. Stir in nuts.

Shape into 1 1/4-inch balls. Place on an un greased cookie sheet. Bake in A 325° oven about 20 minutes or till set. Transfer to wire racks to cool.

Place powdered sugar in a plastic bag. Add cookies, a few at a time, and

CANDY CANE CHOCOLATE FUDGE

2 cans 14 oz each sweetened condensed milk
2 tsp vanilla
2/3 cup crushed candy canes
1/4 tsp salt
2 tbs unsalted butter
4 cups bittersweet chocolate chips

Line two 8" square baking pans with parchment paper or foil, leaving an overhang.

In a saucepan, combine chocolate chips and milk. Cook until chocolate has melted and the mixture is smooth. Add the butter, vanilla, and salt and stir until the butter has melted.

4 1/2 cups of sugar
1 teaspoon of salt
1/2 cup of butter
1 – 13 oz. can of evaporated milk
1 12 oz. bag of chocolate chips
4 – 4 oz. bars of German's sweet chocolate, broken into 1 inch chunks
9 oz. of milk chocolate, broken into 1 inch chunks
2 teaspoons of vanilla
4 cups of coarsely chopped toasted nuts

In 6 quart Dutch oven, combine sugar, salt, butter and milk.

Bring to simmer, stirring constantly, over medium heat.

As soon as first bubble is seen, boil mixture exactly 8 minutes.
Remove from heat immediately.

2/3 cup of evaporated milk
1 2/3 cups of sugar
1 1/2 cups of diced marshmallows
1 1/2 cups of semi-sweet chocolate bits
1 teaspoon of vanilla
1/2 cup of pecans or walnuts

Combine milk and sugar in saucepan. Cook on medium heat for 5 minutes, stirring constantly. Remove from heat.

Add remaining ingredients and beat until marshmallows and chocolate bits have completely dissolved. Add nuts.

Pour into buttered square pan.

4 1/2 cup of sugar
1 tablespoon of cornstarch
1/2 teaspoon of salt
1 – 13 oz. can of evaporated milk
1/2 cup of butter or margarine
1 – 16 oz. package of marshmallows
1 – 12 oz. package of chocolate chips
1 – 8 oz. milk chocolate candy bar, broken up
2 teaspoons of vanilla
2 cups of chopped walnuts

Combine sugar, cornstarch and salt in heavy 5 quart Dutch oven.

Stir in evaporated milk and butter. Cook over medium heat, stirring constantly, until
mixture comes to rolling boil. Boil 8 minutes, stirring frequently.

1 teaspoon of soda
1 cup of buttermilk
2 cup of sugar
2 tablespoon of corn syrup
1/2 cup of margarine
1 cup of nuts

Blend soda and buttermilk, stirring wel . Pour sugar into large boiler, add buttermilk mixture, corn syrup and margarine.

Bring to a boil, cook to 240 degrees on candy thermometer or to medium soft ball stage.

Remove from heat.

Pour candy into buttered dish or drop by spoonfuls onto waxed paper.

1 cup of maple syrup
1 cup of white sugar
1/2 cup of cream
1/4 cup of butter
1/2 cup of walnuts
1/2 teaspoon of vanilla

Boil sugar, cream, and butter until soft bal stage is reached. Add nuts and vanilla.
Beat until ready to pour into buttered tins.

3 cups of sugar
3/4 cup of margarine
2/3 cup of evaporated milk
1 – 6 oz. pkg. semi-sweet chocolate pieces
1 – 7 oz. jar Kraft marshmallow cream
1 teaspoon of vanilla
1/2 cup of peanut butter

Combine 1 1/2 cup sugar, 6 tablespoons margarine and 1/3 cup milk in a 1 1/2
quart saucepan; bring to full rolling boil stirring constantly.

Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat, stir in chocolate pieces until melted.
Add 1 cup marshmallow cream and 1/2 teaspoon vanilla; beat until well blended.

2 cups of packed brown sugar
1 cup of white sugar
1 cup of milk or canned milk
1/2 cube of butter
2 teaspoon of vanilla

Mix brown and white sugars with milk. Cook on top of stove to soft ball stage.

Remove from stove and add butter. Allow to cool, about 10 minutes then add vanilla.
Beat by hand or with mixer until smooth and creamy.
Put in 9x9 inch pan and spread evenly.

Cool and eat.

2 cups of sugar
3/4 cup of heavy cream
2 sq. (oz.) unsweetened chocolate, coarsely chopped
1 teaspoon of light corn syrup
2 tablespoon of butter
1/2 cup of coarsely chopped nuts
1 teaspoon of vanilla

Butter sides of a heavy 2 quart saucepan.
In it combine sugar, milk, chocolate and corn syrup.
Cook and stir over medium heat until sugar dissolves and mixture comes to boiling.

Continue cooking to 234 degrees (softball stage), stirring only as necessary to prevent sticking (mixture should boil gently over surface).

1 – 12 oz. Package of semi-sweet chocolate chips
1 – 14 oz. can of sweetened condensed milk
6 oz. of white chocolate chips
2 teaspoons of vanilla
1 tablespoon of peppermint extract

Add one cup milk to chocolate chips. Melt. Add vanilla.
Pour 1/2 of the mixture into an 8 x 8 inch wax paper-lined pan. Let cool for 10 minutes. Melt white chocolate with the remaining milk.
Add peppermint and green food coloring. (Mixture wil be very thick.)
Spread on first layer. Let cool another 10 minutes.

Top with other half of chocolate mixture. Let cool.
Remove from pan, remove paper.

3 cups of sugar
1/2 cup of butter
1 – 5 oz. can of evaporated milk
1 – 7 oz. jar of marshmallow creme
1 cup of chopped walnuts
1 teaspoon of vanilla

In heavy saucepan, combine sugar, butter and milk.
Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes.

Remove from heat, add marshmallow creme and stir until smooth.
Add walnuts and vanilla and stir until blended.
Pour into a buttered 8 inch square pan. Place on wire rack to cool.
Cut into squares.

Yield: about 3 pounds.

2 cups of sugar
2 tablespoons of butter
1/3 cup of white Karo syrup
2/3 cup of milk
2 squares of chocolate
1 teaspoon of vanilla

Put all of the above into a heavy saucepan and cook until a soft bal forms (about 5 minutes).
Beat until slightly thick - then add any of your favorite nuts if you want to.

Put in a buttered pie dish or square cake pan.
Let set until cool and cut into squares.

3 cups of sugar
1 env. of unflavored gelatin
1 cup of milk
1/2 cup of light corn syrup
3 squares (1 oz. size) of unsweetened chocolate
1 1/4 cup of butter or margarine
2 teaspoons of vanilla extract
1 cup of coarsely chopped walnuts

Butter 8 X 8 X 2 inch pan.
In 3 1/2 quart saucepan, mix sugar with dry gelatin.
Add milk, corn syrup, unsweetened chocolate, and butter.
Cook over medium heat and, stirring frequently, to 238 degrees on candy thermometer, or until a little in cold water forms soft ball that flattens when removed from water.

2 cups of Reese's peanut butter chips, divided
1/4 cup of butter, melted
1/2 cup of Hershey's cocoa
1 teaspoon of vanilla
4 1/2 cups of sugar
1 – 7 oz. jar of marshmallow creme
1 1/2 cups of evaporated milk
1/4 cup of butter

Line a 9 X 13 X 2 inch pan with foil.
Place 1 cup peanut butter chips in medium bowl; set aside. In second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips.

1 – 12 oz. package of semi-sweet chocolate chips
1 – 12 oz. package of butterscotch chips
1 cup of peanut butter
1 – 10 1/2 oz. package of mini marshmallows
1 cup of salted nuts

Combine chocolate, butterscotch and peanut butter in large glass bowl.
Microwave on medium 5 minutes. Stir until melted. Fold in marshmallows and peanuts.

Spread in a buttered 13 x 9 inch pan.

Refrigerate for several hours or until set.

Cut into squares.

1 1/2 cups of powdered sugar
1/4 cup of milk
1/4 teaspoon of salt
1/2 cup of butter
1 – 12 oz. package of chocolate chips
3/4 cup of chunky peanut butter
1/2 teaspoon of vanilla extract

Cut a piece of foil big enough to fit inside and up over the edges of an 8" X 8" X 2" baking dish or pan.

Place foil in pan and press against bottom, sides and corners to fit pan. Stir in a large microwave bowl the powdered sugar, milk and salt. Add the butter. Microwave, uncovered for 1 minute on high. Stir.

2 cups of sugar
2 tablespoons of white corn syrup
1 cup of sour cream
1/2 cup of black walnuts
1 teaspoon of vanilla

Mix sugar, corn syrup, butter and sour cream together. Cook over medium heat until reaches the soft ball stage.

Cool to room temperature. Beat until thick and pour all at once onto buttered platter.

Do not spread top, it will be glossy and uneven.

2 cup of sugar
3/4 cup of sour cream
1/2 cup of margarine
12 oz. of white chocolate chips
1 – 7 oz. jar of marshmallow cream
3/4 cup of walnuts

Mix together sour cream and margarine bring to full rolling boil, boil to soft ball stage.

Remove from heat, add chocolate until melted, add marshmallow creme and nuts, put in greased 8 or 9 inch pan, cool at room temperature, cut in squares.

Makes 2 1/2 pounds

2 cups of sugar
1 cup of light cream or evaporated milk
1/2 cup of butter
1/2 cup of flaked coconut
1 teaspoon of vanilla
8 oz. of white almond bark
1 cup of miniature marshmallows
1/2 cup of chopped walnuts

Boil sugar, cream and butter to a soft ball stage (234 degrees). Remove from heat. Add almond bark and marshmallows.

Beat until melted. Stir in nuts, coconut and vanilla.

Put in 9x9 inch buttered pan.

Cut in squares when cool.

2 tablespoons of margarine
1 – 12 oz. package of semi-sweet chocolate chips
1 – 14 oz. can of Eagle Brand milk
2 cups of dry roasted peanuts
1 – 10 1/2 oz. package of miniature marshmallows

In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine.

Remove from heat and add peanuts and marshmallows.

Stir thoroughly and spread into waxed paper-lined 13 x 9 inch pan.

Chill 2 hours.

2 1/4 cups of sugar
3/4 cup of evaporated milk
1/4 cup of margarine
1/4 teaspoon of salt
1 cup of marshmallow cream (or 16 lg. marshmallows)
6 oz. package of semi-sweet chocolate chips
1 teaspoon of vanilla
Chopped nuts (optional)

Mix together sugar, evaporated milk, margarine and salt.
Then bring to a boil over medium heat, stirring constantly.
Remove mixture from heat and add remaining ingredients.

Pour into buttered pan and chill.

8 tablespoons of corn syrup
4 tablespoons of soft butter
3 lbs. of sifted powdered sugar
1 can of condensed milk
Peppermint flavoring
1/2 lb. bar chocolate (sweetened or unsweetened)
1/2 bar of paraffin wax

Combine corn syrup, soft butter, icing sugar, condensed milk. Add 1 peppermint flavoring to taste.

Mix wel until it kneads like heavy dough. Roll dough to 1/8 inch thick. Use small cookie cutter for patties.

Let harden on wax paper, then dip.
Melt chocolate and paraffin in tall can over boiling water; cool slightly and then dip patty.

Let cool on wax paper.

1 cup of warm unseasoned mashed potatoes
1/2 teaspoon of salt
2 teaspoons of vanilla
2 lbs. of confectioners' sugar
Flavoring (optional)
Coconut (optional)
Chopped nuts (optional)
Dipping chocolate

Combine potatoes, salt and vanilla in a 4 quart mixing bowl.

Sift confectioners' sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added, then gradually begin to thicken.

1/2 cup of butter
1 (1 oz.) square of unsweetened chocolate
1/4 cup of granulated sugar
1 teaspoon of vanilla
1 egg, beaten
2 cups of graham cracker crumbs
1 cup of shredded coconut
1/4 cup of butter
1 tablespoon of milk or cream
2 cups of powdered sugar
1 teaspoon of vanilla
1 1/2 (1 1/2 oz.) square unsweetened chocolate

Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs and coconut into butter-chocolate mixture.

Mix well and press into ungreased 11 1/2 x 7 1/2 inch baking dish.

Refrigerate.

1/2 cup of butter
4 tablespoons of whipping cream
1/2 cup of chopped walnuts
1 lb. of sifted powdered sugar
3/4 teaspoon of maple flavoring

Mix above ingredients with mixer until creamy. Let cool in refrigerator for 2 hours.

Roll in small balls and rol in powdered (extra) sugar. Put back in refrigerator for 2 hours to set up.

Melt in double boiler.
2 sq. 6 oz. bag of semi-sweet chocolate chips
2 teaspoons of butter
2 inches of wax

Use toothpick to quickly dunk candy into chocolate; set candy on waxed paper and put dab of melted chocolate over toothpick hole.

1 1/2 cups of pecan halves
25 vanilla caramels
1 tablesoon of margarine or butter

1/2 cup of semi-sweet chocolate pieces
1 teaspoon of shortening

Spread pecans into a single layer in a shallow baking pan.

Bake in a 350 degree oven about 10 minutes or until toasted, stirring occasionally.

Line a baking sheet with foil. Butter the foil. On foil, arrange pecans in groups of 3, flat side down.

In a heavy saucepan, combine caramels and margarine. Cook and stir over low heat until melted and smooth.

Remove from heat.