Remove peels and scrape the white from each peel. Cut into strips. Place in saucepan.
Cover with 2 inches water. Bring to boil Reduce heat and let simmer uncovered for 30 minutes.
Drain. Add more water and simmer 30 minutes(add more water if necessary). Add sugar
and 3/4 cups water. Bring to low simmer over medium heat, stirring occasionally. Simmer 25 minutes.
Drain well. Roll in sugar until covered and spread on waxed paper to dry.
Combine dry ingredients in a large saucepan. Stir in milk. Bring to a bubbly boil on medium
heat stirring constantly. Boil without stirring til soft ball stage. 234-240°(about 15 minutes). Remove
pan from heat. Add vanilla and butter. Do not stir. Cool at room temperature until pan is warm
to the touch. Beat fudge with wooden spoon, until it loses its gloss. Spread immediately in buttered pan.
Mix together 1st 3 ingredients. Set aside. In double boiler, melt shortening and chocolate.
Roll peanut butter mixture into balls. Stick with toothpicks and dip into chocolate. Put on wax
paper and refigerate 1 hour before serving.
In 2-quart saucepan, combine sugar, cornsyrup, ¼ tsp. and ½ cup water. Cook to hard ball
stage (260°). Stirring only until sugar dissolves. Meanwhile, beat egg whited to stiff peaks.
Gradually pour syrup over egg whites beating at high speed on electic mixer. Add vanilla
and beat until candy holds its shape 4 to 5 minutes. Quickly drop from teaspoons onto waxed paper.
Heat 1st 4 ingredients until bubbly. Boil for 3 minutes and add soda. Pour over popcorn.
Stir to coat. Divide popcorn in half. Put n pan and into 200° oven for about 1 hour,
stirring every 15 minutes. Take out and stir again.
In mixer bowl, blend milk and peppermint extract. Add 4 cups powdered sugar until stiff.
Turn out and knead remaining ½ cups sugar to make quite stiff. (It will no longer be sticky).
Roll into
1-inch balls. Place 2-inch apart. Flatten into patties. Let dry 1 hour. Turn patties
with spatula and let dry 1 hour longer. Melt chocolate and shortening (low heat). Dip patties
in chocolate. Place on plastic wrapped cookie sheet. Let stand at room temperature to set chocolate.
Cook sugar, syrup, peanuts and salt over medium heat in a cast iron skillet until mixture turns a golden brown, stirring frequently. Remove from heat. Stir in soda and pour on greased foil. Let stand until cool. Break into pieces and store in air tight container.