Mix sugar and cream. Stir over low heat until sugar is dissolved. Bring to boil. Add Karo and salt. Stir continuously. Wash sides of pan often with brush dipped in water. Cook to 280-230�. Pour on marble slab. Add 2 tablespoons butter; cool, heat with wooden spoon. When set, knead with hands. Keep in covered container or plastic bag until ready to dip.

Put water, butter and salt in kettle and bring to boil. When boiling, stir in sugar and stir until mixture has all sugar dissolved. Turn heat low and cook with lid on for 3 minutes. Remove lid and turn to high. Cook 256�. Wash down sides of pan often while cooking. Pour out on buttered, cool marble slab. Add flavoring. Cool candy to about 100� before stretching. When mixture is cool, stretch until full of air and loses its gloss (about 10 minutes). Keep edges folded in to keep edges pliable. Cut in small pieces and leave on waxed paper (so they don't touch) at room temperature for 6-12 hours. Store in airtight container.

For mint flavor add 5-10 drops oil of peppermint.
For coconut use � teaspoon oil or flavoring and a little fine cut coconut.
Can be colored.


Buttermilk Fudge

2 cups sugar
1 cup buttermilk
� cup butter
1 teaspoon soda
1 cup nuts (pecans, walnuts)

Mix well in large pan. Mix all ingredients but nuts. Cook till soft ball stage. Take pan off heat and add nuts. Heat until creamy. Pour into buttered pan.

Combine all ingredients together. Cook to 280�F, washing down side of pan at regular intervals. Pour into buttered pan and place pan on marble slab to draw out the heat. Before candy is hard, mark in squares so it will break into pieces when it is cool.

Mix in large pan. Bring to rapid boil. Let boil 6 minutes; stir constantly. Pour over first mixture, mix well. Pour out on cookie sheet covered with foil. Let stand until 24 hours until firm. Cut in pieces right away after 24 hours.

Combine sugar, Karo, salt and water. Cook to 230�F. Do not stir after sugar is dissolved. Mix the flour with the coconut; stir the flour in well. Pour the candy over the coconut mixture. (Fold) Stir and mix lightly into a buttered pan (8x8). Cool. Cut in squares and dip. Either dip almond then put on dipped coconut bar or dipped together. Or a few chopped almonds can be added to the coconut mixture.

Beat egg white with equal amount of cold water and add to sugar. Add flavoring and stir until mixture is creamy mess. Mixture should be so stiff it can scarcely be stirred. Mold with hands into large Easter egg, or use egg mold. Roll into melted chocolate.

Cook to soft ball stage. Put in buttered pan and let cool. Stir until thick, then form into eggs. Any flavor or color can be added while stirring.

Add water and vanilla to melted margarine or butter. Combine sugar and powdered milk and add to liquid, about � cup at a time. Stir in coconut. Shape into small eggs and let stand until firm and then dip into chocolate.

Cover buttered 9"x13" cookie sheet with nuts (walnuts or pecan pieces or halves). Set aside.

Stir while cooking on medium heat until it thickens, then cook without stirring to hard crack or until a "bit" cooled in cold water crumbles when put between teeth. Pour over nuts.

Melt large Hershey chocolate bar and spread over on side of candy. Sprinkle finely chopped nuts over chocolate. Wait until chocolate is firm, then turn candy over and repeat process with chocolate and nuts.

Blend sugar, butter, and eggs; stir in Bisquick. Fold in nuts, dates and cherries. Spread in oblong pan 13x9x2. Bake 30 minutes at 350�. Remove from pan carefully. Sprinkle with confectioner's sugar.

Combine sesame seeds, chopped nuts and sunflower seeds or pumpkin seeds; set aside. In a 10"-12" fry pan, combine honey, brown sugar, salt, and dried fruit. Bring mixture to a boil over medium heat, stirring constantly. Cook for 2 minutes. Remove pan from heat and immediately stir in seeds and nuts; mix thoroughly. Turn into a buttered 9x13" baking dish. With a buttered spoon (or buttered fingers) press candy evenly over bottom.

Cool at room temperature, then cut into pieces. Wrap in clear plastic film and store at room temperature.

Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310�F or until drops of syrup form hard brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cool; break into pieces. Store in airtight containers. Makes in excess of two pounds.

Combine sesame seeds and nuts, set aside. In a 10"-12" fry pan, combine honey; brown sugar; salt; and ground ginger, cardamom, or cinnamon (optional). Bring mixture to a boil over medium heat, stirring constantly. Cook for 2 minutes. Remove pan from heat and immediately stir in seeds and nuts; mix thoroughly. Turn into a buttered 9x13" baking dish. With a buttered spoon (or buttered fingers) press candy evenly over bottom. Store in clear plastic film after cooled, at room temperature. Makes 48 bars.

Mix sugar water and corn syrup in 2-qt saucepan. Bring to boil, stirring constantly. Cook to 238�F or until drops of syrup form soft ball in cold water. Remove from heat. Stir in marshmallows, flavoring oil and coloring until dissolved. Mix in nuts until coated. Turn onto wax paper. Separate nuts while warm. Makes 1� pounds.

Oil slab and have at room temperature. Put sugar, syrup, butter and water in heavy pan. Dissolve sugar and wash down sides of pan. Mix salt, soda, and vanilla and set aside. Cook sugar mixture to 240�F, then add raw peanuts. Do not stir until the mixture boils again, then stir continually until mixture reaches 300�F. Remove from heat and add the salt mixture. Stir well, then pour on slab. Push and pull the candy and turn it over several times to thin it out and keep the peanuts in the center of the candy. Use gloves to pull the candy out so that you won't blister your hands.

Combine milk, sugar, and salt. Heat to boiling and cook 5 minutes. Remove from heat and add nut, marshmallows, chocolate bits, and vanilla. Beat vigorously for 2 minutes until marshmallows are melted. Pour into 8"x 9" square pan. Top with chopped or whole nuts if desired.

Mix sugar and cornstarch in 1� quart saucepan. Stir in corn syrup, water, margarine, and salt. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 260�F or until a hard, but plastic ball is formed in cold water. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Let stand until cool enough to handle. Grease hands and pull until it has a satin-like finish and light color. Cut into 1 inch pieces. Wrap in waxed paper. Makes about 1 pound.