1 1/2 cups of pecan halves
25 vanilla caramels
1 tablespoon 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. Drop about 1 teaspoons
melted caramel mixture onto each group of pecans. Let caramel pieces stand
until firm (about 20 minutes). In a small saucepan, heat chocolate pieces and
shortening over low heat, stirring constantly until melted and smooth. Remove
from heat, with a narrow spatula. Spread a small amount of melted chocolate
mixture over the top of each caramel piece. Let stand until firm. Remove from
baking sheet. Store tightly covered. Makes 30 pieces.
COCONUT JOYS
1/2 cup of butter or margarine
2 cups of powdered sugar
3 cups of shredded coconut
2 squares (1 oz. each) of unsweetened chocolate
In top of double boiler melt margarine. Remove from heat. Add sugar and
coconut; mix well. Shape rounded teaspoonfuls of coconut mixture into balls.
Make a depression in the center of each ball and place on a platter or cookie
sheet. Set aside. melt chocolate in the top of clean double boiler. Fill centers of
coconut balls with melted chocolate and chill until firm.
2 cups of powdered sugar
3 cups of shredded coconut
2 squares (1 oz. each) of unsweetened chocolate
In top of double boiler melt margarine. Remove from heat. Add sugar and
coconut; mix well. Shape rounded teaspoonfuls of coconut mixture into balls.
Make a depression in the center of each ball and place on a platter or cookie
sheet. Set aside. melt chocolate in the top of clean double boiler. Fill centers of
coconut balls with melted chocolate and chill until firm.
OLD FASHION PEANUT BRITTLE
2 cups of sugar
1 cup of water
1 tablespoon of butter or margarine
1 to 2 cups of peanuts
1 cup of light corn syrup
3/4 teaspoon of salt
1 teaspoon of soda
Mix sugar and water, syrup in heavy cast iron skillet over moderate heat. Heat
until thermometer reaches 236 degrees (takes 15 to 20 minutes). Add butter and
salt. Add soda last, stirring. Pour into cookie sheet.
1 cup of water
1 tablespoon of butter or margarine
1 to 2 cups of peanuts
1 cup of light corn syrup
3/4 teaspoon of salt
1 teaspoon of soda
Mix sugar and water, syrup in heavy cast iron skillet over moderate heat. Heat
until thermometer reaches 236 degrees (takes 15 to 20 minutes). Add butter and
salt. Add soda last, stirring. Pour into cookie sheet.
MARTHA WASHINGTON CANDY
1 can of Eagle Brand milk
2 lbs. of powdered sugar
1 stick of margarine, melted
1 teaspoon of vanilla
1 lb. of pecans, chopped
1/4 lb. of paraffin wax
1 giant package of semi-sweet chocolate chips
Mix the first five ingredients together well. Shape into small balls and drop on
wax paper and chill in ice box.
Melt wax and chocolate chips in double boiler and dip candy with a toothpick in
chocolate then set on the wax paper.
2 lbs. of powdered sugar
1 stick of margarine, melted
1 teaspoon of vanilla
1 lb. of pecans, chopped
1/4 lb. of paraffin wax
1 giant package of semi-sweet chocolate chips
Mix the first five ingredients together well. Shape into small balls and drop on
wax paper and chill in ice box.
Melt wax and chocolate chips in double boiler and dip candy with a toothpick in
chocolate then set on the wax paper.
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