CANDYMAKING

A White County 4-H Project

Developed by McLean County Extension

University of Illinois Extension

White County Office
1715 College Avenue
Carmi, IL 62821

Candymaking is an old art which is based upon the scientific principles of sugar cookery.
To master this art, one needs to have considerable practice in the handling of sugar
syrups, but many of the developments in foods may assist the beginners in their efforts
with candymaking.

EQUIPMENT
A few pieces of equipment are needed for this project. They are:
1. A rather heavy, deep saucepan which distributes heat evenly over the cooking
surface will minimize the danger of scorching the cooking sugar mixture. An
example of a heavy saucepan would be club aluminum or something similar.
2. Measuring cups and spoons are most important. They enable one to keep the
proportions of ingredients accurate.
3. Wooden spoons are desirable utensils to use when stirring candy mixture.
They do not leave dark marks on the kettle or discolor the candy. Sugar
solutions get hot, so can spoon handles. Wooden spoons are poor heat
conductors. Remember to stir in a figure eight pattern for the most effective
anti-sticking technique.
4. An accurate candy thermometer will take most of the guesswork out of
candymaking. Your success rate will be higher with an accurate thermometer.
Practice is another essential ingredient of this project. Your finished products will be a
popular treat for your family and frie nds, and they could be a fine item for your gift lists.

Good luck and delicious eating!

IMPORTANT FACTS TO REMEMBER WHEN MAKING CANDY

Good candy making is not dependent upon luck, but upon following recipe directions and
the rules listed below.
1.

Be sure to test your candy thermometer every time you use it. Do this by inserting
it in boiling water. The thermometer should read 212 degrees F or 100 degrees C
when read at eye level. If temperature doesnt register 212 degrees F (100 degrees
C) you will need to adjust accordingly. For example if your thermometer reads
218 degrees F and your recipe says to cook to 265 degrees F, then you should add 6
degrees to 265 degrees to correct your thermometer reading. Therefore, you should
cook your candy to 271 degrees F. If your thermometer reading is below 212
degrees F, subtract the difference in degrees.

2.

Cook candy in a heavy, smooth, deep, clean utensil.

3.

Measure all ingredients accurately. A good recipe is well standardized and all
ingredients are measured level.

4.

For best results, use quantities and ingredients specified in the recipe; for example,
if a recipe calls for butter, dont substitute margarine.

5.

Fine granulated cane sugar gives the best results. If your sugar appears coarse,
measure it, then put it through the blender to reduce the size of the sugar crystals.

6.

Cook solution to correct stage or temperature.

7.

Dissolve the sugar before the boiling point is reached. The undissolved sugar will
cause crystallization.

8.

It is impossible to dissolve the sugar crystals after the syrup becomes concentrated.
The syrup begins to concentrate after the boiling point is reached, and continues to
be more and more concentrated as the moisture evaporates.

9.

Do not stir or beat crystalline candy while it is boiling because stirring or beating
will cause the candy to be grainy.

10.

Jarring, beating, or stirring before it has cooled to 105 degrees F or room

temperature will cause the mass to recrystallize into large coarse crystals, making
the candy grainy or hard, instead of creamy.

11.

Introducing any foreign material which is rough in texture or crystalline will cause
jarring sufficient to start the formation of crystals.

12.

Crystals should be washed down or steamed off during the first few minutes of
boiling. A clean, damp cloth tied to a spoon or other handled utensil, may be used
to wipe crystals off the pan sides.

13.
14.

Undissolved crystals adhering to the sides of the utensil may fall into the solution
and cause crystallization. Scraping the utensils when pouring out the mixture will
cause crystallization.
Undercooking may keep a solution from hardening.

15.

Overcooking will make the candy hard and grainy, and will destroy its creaminess.
Insufficient beating will produce coarse crystallization upon standing.

16.

Too much cream of tartar, lemon juice, vinegar, sugar, or corn syrup in the
crystalline type of candy will destroy too much of the crystalline formation, and the
candy will be sticky, soft, or runny.

17.

For clear non-crystalline candy, pour out the mixture and do not beat, stir, or jar it
until mixture has cooled.

18.

Pour non-crystalline candies from cooking pan to cooling pan by holding the
saucepan close to the cooling pan. Do not scrape out the last of the syrup.

19.

Do not stir non-crystalline candies while cooking.

20.

Cook non-crystalline candies more slowly toward end of boiling to prevent

darkening of the syrup.

21.

Check the weather. When the humidity is high, cook the candy a degree or so
above the temperature given in the recipe. Its smart to choose a dry day for sugar
cookery.

TYPES OF CANDY
Crystalline (fudge, fondant, divinity, penuche)
Non-crystalline (hard, brittles, caramels, taffy)
Miscellaneous (no cook, fruit and nut confections, cereal sweets, gum drops, rock candy,
gelatin candies)

COLD WATER TESTING OF CANDIES

The cold water test need not be used until the syrup is within 5 degrees of the desired
temperature. When making the test, remove syrup from the heat, drop a few drops of
syrup into a small cup of icy cold water, and work them with a finger to form a ball or
threads. If the test produces a ball softer than that desired, return the pan to the heat. If it
produces too hard a ball, add 1 or 2 teaspoonsful of water, return the syrup to a boil and
retest; additional water can be added if it is needed. Avoid letting very concentrated
syrups sit off the heat for too long a time while they are tested because they may solidify
in the pan.
The chart below gives examples of cold water tests for different candies:
Soft Ball
can be picked up but flattens (fudge, penuche, fondant)
234-240 degrees
Firm Ball
holds its shape until pressed (caramels and caramel corn)
242-248 degrees
Hard Ball
holds its shape but is pliable (divinity and taffy)
250-268 degrees
Soft Crack
candy separates into hard but not brittle threads (toffee, butterscotch) 270-290 degrees
Hard Crack
candy separates into hard and brittle threads (brittles and lollipops)
300-310 degrees
TIPS FOR CANDY MAKERS
1.

You may add water to sugared candy and boil it again.

2.

Wet your hands before shaping popcorn balls or cereal syrup mixtures.

3.

Melt chocolate for dipping over hot water. If the chocolate gets too warm it will
not harden properly. If dipping chocolate tightens because of moisture, add 1
Tblsp. of solid vegetable shortening for every 3 oz. chocolate. Do Not Use Butter
. . . it contains water.

4.

When cutting marshmallows, candied fruit or taffy, dip scissors in hot water
occasionally. Cut caramels with a sawing motion.

5.

In fudge and penuche recipes using at least 2 cups sugar, you may use 1/8 tsp.
cream of tartar or 2 Tblsp. corn syrup to assist in producing a smooth creamy
candy.

6.

Store non-crystalline candies in an air-tight container in a cool dry place.

7.

Crystalline candies may be frozen.

8.

If youre in a hurry or not certain about your ability, try modern candy recipes that
use convenience foods such as marshmallow fudge, caramel apples from
commercial caramels, peanut clusters from melted chocolate bits, and so forth.

POINTS TO CONSIDER ABOUT CANDY

After youve made your candy, check these following points:
Crystalline or non-crystalline candy
Appearance Uniform shape rather than irregular
Color Pleasing
Consistency Small, minute crystalline form smooth, creamy, holds shape
Non-crystalline or large crystalline form firm, hard or chewy
Texture Smooth, non-grainy feel and appearance
Flavor Sweet balanced flavor, not tasting strongly of one ingredient or burned

CANDY RECIPES
Recipes marked with a Roman Numeral I after the title indicate that the recipe is
recommended for a beginning candymaker. Recipes that do not have any marking will
take more experience to achieve a successful product. We encourage you to try as many
different recipes as possible, but recommend beginning candy skills be learned first from
recipes marked I.

A. CRYSTALLINE
Easy Divinity I
3 cups sugar
cup light corn syrup
cup water
cup grated coconut (optional)

2 large egg whites

1 (3 oz.) pkg. flavored gelatin
1 cup chopped nuts

Mix the sugar, syrup, and water together; cook to boiling point, stirring
constantly. Reduce the heat, stirring occasionally, until syrup reaches 252 degrees (about
25 minutes). Meanwhile, beat the egg whites until they fluff up. Then add the dry
gelatin gradually, beating until mixture holds a definite peak.
Pour the syrup into the egg whites in a thin stream (pour about half into whites,
then put rest back on stove to bring to boil again. Then pour the remaining syrup into
mixture.) Beat until candy loses its gloss. Stir in nuts and coconut. Quickly pour into a
9 inch square pan or drop by teaspoon on wax paper.
Divinity
3 cups sugar
2/3 cup water
cup light corn syrup
2 egg whites

tsp. salt
1/8 tsp. baking powder
1 tsp. vanilla

Cook sugar, water, and syrup to soft ball stage (240 degrees F). Pour slowly, and
beat half of syrup into egg whites that have been stiffly beaten with the salt. Put rest of
syrup back on heat and cook to very hard ball stage or soft crack stage (270 degrees F).
Beat mixture constantly while pouring in rest of syrup. Add baking powder and vanilla.
Beat candy until it will hold shape. Drop from spoon onto waxed paper. This is a large
recipe which hardens fast, so spoon rapidly.

Fondant (1 lb.)
2 cups sugar
2 Tblsp. light corn syrup

1 cups water

1. Combine ingredients in saucepan; stir over low heat until sugar dissolves.
2. Remove the spoon and do not stir candy again.
3. Cover the pan until mixture has boiled three minutes, in order for steam to dissolve
the crystals of sugar which collect on sides of pan.
4. Remove the cover, attach candy thermometer, boil rapidly and steadily. During the
boiling, sugar crystals will appear on sides of pan. Wipe them off with a piece of wet
cheesecloth tied around the tines of a fork.
5. Remove from heat when thermometer reaches 239 degrees F. (115 degrees C). Take
out the thermometer; pour fondant onto a platter which has been rinsed with cold
water. Do not scrape sides of pan for fear of introducing sugar crystals.
6. Cool until the surface will wrinkle when pressed lightly with the forefinger and the
mixture feels only slightly warm to the touch.
7. Scrape the fondant from the edges of the platter toward the center, using a wooden
spoon.
8. Work with the spoon until the mixture becomes white and creamy, then knead with
the hands until smooth and free of lumps.
9. Place in a glass bowl or jar; cover tightly and set aside to ripen for at least 24 hours.
Fondant will keep 3 to 4 weeks if it is not allowed to dry out.
10. Ripened fondant may be kneaded, flavored, and shaped with hands. It may also be
melted and used for dipping or making cream mints.
Chocolate Fondant
To 1 lb. fondant add, while beating, 2 squares (or ounces) of melted chocolate and 1 tsp.
of vanilla extract, or equal parts of vanilla and almond extract.
Nut Patties
Shape the fondant into small balls, and flatten them into oblongs. Press a half pecan or
other nut on top.
Chocolate Drops
Mold fondant into small balls or cubes. Allow these to dry thoroughly (preferably
overnight). Dip in melted, sweet dipping chocolate. Invert on waxed paper to harden.
Fruit Fondant
Into 1 lb. of unflavored fondant, knead chopped raisins, chopped dates, chopped figs,
chopped candied fruit, or equal parts of the above and chopped nuts. Press into a flat
cake pan about 1 inch thick and cut into bars. When dry, dip in melted chocolate or
remelted fondant.

Butterscotch Patties I
(good first recipe for beginning candymaker; simple, inexpensive, delicious)
1 cup sugar
cup light corn syrup
1/3 cup margarine

1 Tblsp. vinegar
2 Tblsp. water

Combine sugar, syrup, vinegar, and water. Place over heat. Add margarine after
mixture has begun to boil. Cook mixture until it has reached 250 degrees F. Drop
mixture by teaspoons on greased waxed paper.
Buttermilk Pralines I
2 cups sugar
1 tsp. baking soda
1/8 tsp. salt

1 cup buttermilk
2 Tblsp. butter or margarine
1 cups pecan halves

Combine sugar, baking soda, salt, and buttermilk in heavy, 5 qt. Dutch oven. Cook
over high heat to 210 degrees F, (about 5 minutes). Stir frequently, scraping sides and
bottom of pan. Add butter and pecans. Cook, stirring constantly, to very soft ball stage,
230 degrees F. Remove from heat; cool 2 minutes. Beat till thick and creamy.
Drop by teaspoonfuls onto waxed paper.
Yield: 15 (2 inch) pralines.
Fanny Mae Fudge I
1 stick butter (not margarine)
cup milk
2 boxes pudding mix-chocolate

1 lb. sugar
tsp. vanilla
nuts (optional)

Put butter, milk, and 2 pkgs. of pudding mix into heavy pan. Boil for 1 minute.
Remove from heat and add 1 lb. sugar, tsp. vanilla and nuts.
Stir only long enough to mix well. Cut before fully set. Do not freeze or over
refrigerate. Can use mixer on low to stir.

Easy Fudge I
1 lb. sifted confectioners sugar
1/3 cup cocoa
4 Tblsp. milk

6 Tblsp. butter or margarine

1 tsp. vanilla
nuts- to cup (optional)

Mix sugar, cocoa, milk and butter in top of a double boiler and place pan over boiling
water; stir, then beat until ingredients have melted. Add vanilla and nuts. Pour into
buttered pan (8x8 inch); let cool, cut into pieces.

Quick Peanut Fudge I

(equipment needed: electric skillet)
1 cup sugar
1 (12 oz.) jar peanut butter (1 1/3 cup)
1 tsp. vanilla

1 cup evaporated milk

3 Tblsp. margarine
1 cup miniature marshmallows

Combine sugar, margarine, and milk in electric skillet. Set thermostat at 280 degrees
F. Bring mixture to boil and boil 5 minutes stirring constantly. Turn off heat. Add
marshmallows, peanut butter, and vanilla. Stir until peanut butter and marshmallows are
well-blended; pour in a well buttered 8x8 inch pan. When cool, cut into squares.

Festive Butterscotch Fudge I

2 (6 oz.) pkgs. butterscotch pieces
cup peanut butter
1 (15 oz.) can sweetened condensed milk

1 tsp. vanilla
dash of salt
2 cups 100% natural cereal

Melt together butterscotch pieces and peanut butter in heavy saucepan over low heat.
Remove from heat. Add milk, vanilla, and salt. Stir until smooth. Stir in cereal. Place
in well-greased 8-inch square baking pan. Chill until set, about 1 hour. Store in airtight
container.

Rocky Road Fudge I

4 (4 oz.) milk chocolate bars
cup broken walnuts

3 cups miniature marshmallows

Break the chocolate in pieces and melt them in top of double boiler over hot (not
boiling) water. While the chocolate pieces melt, grease a 9x9 inch pan with butter.
Remove the melted chocolate from the heat and beat it with a spoon until smooth. Then
stir in the marshmallows and nuts. The candy will look lumpy. Spread in buttered pan
and chill until it is firm. Cut into 16 squares.

Best-Ever Chocolate Fudge I

1 cup butter or regular margarine (2 sticks)
4 cups sugar
1 (7 oz.) jar marshmallow creme (about 2 cups)
1 (13 oz.) can evaporated milk
8 (1 oz.) milk chocolate bars, broken in pieces OR 1 (12 oz.) pkg. milk
chocolate chips
1 (12 oz.) pkg. semisweet chocolate chips
2 cups chopped walnuts (optional)
Combine butter, sugar, marshmallow creme, and evaporated milk in 3 qt. heavy
saucepan. Bring to a boil over medium to low heat, stirring constantly until sugar
dissolves. Boil steadily over low heat 7 minutes, stirring occasionally. Keep mixture at a
fairly low boil all the time. The saucepan will be almost full of the cooking mixture.
Remove from heat. Add milk chocolate, semisweet chocolate chips, and nuts if
desired; stir until chocolate is melted and blended into mixture.
Pour at once into two lightly buttered 9-inch square pans or one 10x15 inch jelly roll
pan. While warm, mark candy in each pan into 64 pieces or pieces the size you like;
when cool and firm, cut. Makes about 5 lbs. Freezes well. Recipe will divide in half
nicely.

Creamy Orange Fudge

2 cups sugar
1 can (5 1/3 oz.) evaporated milk
10 large marshmallows
1 pkg. (6 oz.) semisweet chocolate pieces

1 cup chopped walnuts

cup butter cut in small pieces
2 Tblsp. fresh grated orange peel

In saucepan, combine sugar, evaporated milk, and marshmallows. Bring to a boil

over medium heat. Boil 6 minutes, stirring constantly. Remove from heat; add
remaining ingredients. Beat well until fudge thickens, about 5 minutes. Pour into
buttered 8 inch square baking pan. Chill until firm. Cut into squares. Makes about 2 lbs.
or 25 pieces.

Cocoa Fudge
3 cups sugar
cup light corn syrup
2 Tblsp. cornstarch
1 tsp. vanilla

3 Tblsp. cocoa
1 cup half and half
1 Tblsp. butter

Cook sugar, cocoa, syrup, half and half, and cornstarch until soft ball stage (236
degrees F) over medium heat. Remove from heat. Add butter and vanilla. DO NOT
STIR. Cool without stirring until you can handle the pan, but do not wait too long as it
can thicken fairly quickly. It just needs a resting period. Beat until creamy. Add nuts if
desired. Pour into buttered 8x8 inch pan and cut into squares.
10

B. NON-CRYSTALLINE
Vanilla Caramels I
1 cup white sugar
1 cup light corn syrup
cup butter or margarine
cup nuts, optional

1/8 tsp. salt

1 cup whipping cream
tsp. vanilla

Combine sugar, syrup, butter, salt, and cream in a saucepan. Cook over low heat,
stirring constantly to 240 degrees F. Remove from heat; add vanilla, stir until blended.
Pour in a well-greased glass dish. Recipe can be doubled or redoubled. Use an 8x8
inch pan for this recipe. When cool, cut into 1 inch squares and wrap in plastic wrap.
Dont let them get too cold before cutting.

Caramels
(use a good candy thermometer)
2 cups granulated sugar
1 cups light syrup
2 cups whipping cream

1 cup butter
1 tsp. vanilla
cup nuts (optional)

Cook together sugar, syrup, half the cream, and the butter, stirring constantly. When
mixture boils, stir in the rest of cream but dont allow boiling to stop; add slowly. Keep
boiling over medium heat. Test for a firm ball 238 degrees F. Boiling takes about 1
hour. Stir occasionally. Add vanilla and cup chopped nuts, if desired. Pour into a
buttered pan, 9x13 inch glass or metal pan. When cold, cut and wrap.

Condensed Milk Caramels

1 cup margarine
2 cups light corn syrup
2 cups sugar
2 cans sweetened condensed
milk

cup sifted flour

1 tsp. vanilla
nuts optional

Melt 1 cup margarine. Add 2 cups light corn syrup and 2 cups sugar. Boil 5 minutes.
Add 1 cans condensed milk. Mix cup sifted flour with the other can condensed
milk. Add to corn syrup mixture (spoon some of the hot mixture into flour and cold milk,
then add it to boiling mixture). Boil to 240 degrees F, stirring constantly. Add 1 tsp.
vanilla and pour into greased jelly roll pan. Nuts may be added with the vanilla.
WARNING: Cook in very heavy pan, as these caramels scorch easily.

11

Caramel Pecan Turtles I

1 can sweetened condensed milk
2 cups brown sugar
pecan halves

cup light corn syrup

cup margarine
chocolate

Mix sweetened condensed milk, brown sugar, syrup, and margarine; boil stirring
constantly for 5 minutes. Arrange pecan halves on cookie sheet. Spoon mixture over
pecans; cool. Spoon melted chocolate on top of candy.

Salt Water Taffy

2 cups white sugar
1 tsp. salt
tsp. oil of peppermint
1 cups water

1 cup light corn syrup

2 Tblsp. butter
7 drops green food coloring

Combine sugar, syrup, salt and 1 cups of water in 2 qt. pan. Cook slowly, stirring
constantly, till sugar dissolves. Cook to hard ball stage (260 degrees F) without stirring.
Remove from heat. Stir in remaining ingredients. Pour into buttered 15 1/2x10 1/2x1
inch pan. Cool till comfortable to handle. Butter hands; gather into a ball and pull. Cut
in fourths; pull each piece into long strand about 1 inch thick. With buttered scissors,
snip into bite size pieces. Wrap each piece in waxed paper. Makes 1 lbs.

Peanut Brittle
2 cups sugar
1 cup white syrup
cup water
1 tsp. salt

1 Tblsp. butter or margarine

1 tsp. soda
1 tsp. vanilla
2 cups raw peanuts

Cook over medium heat, sugar, syrup, water and salt to 275 degrees F, stirring
occasionally. Remove thermometer.
Add peanuts, and continue cooking, stirring constantly, until syrup is light honey
color and peanuts are done (8-10 minutes).
Remove from heat; add margarine (or butter) and vanilla, stirring in quickly. Add
soda and stir until it foams up. Pour out onto 2 buttered cookie sheets or a marble slab.
Using 2 buttered metal forks, push candy mixture from the center out to the edge. As
soon as you can handle, continue to pull mixture until paper thin. The secret to good
peanut brittle is to see how thin you can get it. Break into small pieces.

12

English Toffee
1 cup butter
2 cups nuts

1 cups brown sugar

1 large plain chocolate bar (8 oz.)

Boil together butter and sugar for 11 minutes or until very hard ball stage (265
degrees F). Stir constantly during boiling time, as this candy burns very easily. In
buttered pan (9x13 inch), spread 1 cup chopped nuts. Pour hot cooked mixture over nuts.
Break chocolate bar into pieces and sprinkle on mixture. Let sit till melted, then sprinkle
with remaining cup of nuts. Let harden and break.
Hard Christmas Candy
2 cups sugar
1 cup water
cup light corn syrup
confectioners sugar (powdered sugar)

Variations: tsp. cinnamon oil plus 1-2

drops red food coloring OR
tsp. oil of cloves or oil of
spearmint with 1 or 2 drops of
food coloring

Mix sugar, water, and syrup in heavy saucepan. Stir and heat until 300 degrees (hard
crack). Remove from heat; immediately add flavoring and food coloring. Mix. Pour
onto greased cookie sheet. Cut into squares before it sets. Break apart and coat with
confectioners sugar. (Let it get cool and take a table knife to crack the candy. Then coat
it with confectioners sugar.)
C. VARIETY
Caramel Corn I
2 cups brown sugar
2 sticks margarine or butter
cup light corn syrup
1 tsp. salt

tsp. soda
1 tsp. vanilla
6-8 qts. popped popcorn

Bring sugar, margarine, syrup and salt to a boil over medium heat; stir frequently and
cook 5 minutes. Remove from heat. Add soda and vanilla. Pour over popcorn and put
on cookie sheet or roasting pan (easier to stir in roasting pan). Then place in 225 degree
oven for 1 hour. Stir every 15 minutes. Pour onto waxed paper and let cool.

Stove Top Caramel Corn I

1 cup sugar
1/3 cup water
1/3 cup dark corn syrup
1 tsp. salt
1 tsp. vanilla

cup butter or margarine

Pop lb. of popcorn (about 15
cups of popped corn)

Cook sugar, water, syrup, salt and margarine over low heat, stirring frequently, until
soft ball stage (234 240 degrees F), about 5 minutes. Take off heat and add 1 tsp.
vanilla; stir. Pour over popped corn.
13

Microwave Caramel Corn

1 cup brown sugar
1 stick butter

cup corn syrup

tsp. salt

Mix and boil in microwave for 2 minutes. Add tsp. soda and stir. Spray paper
sack with nonstick spray. Add 3 qts. popped corn. Pour caramel over corn. Close bag
and shake. Cook in microwave 1 minutes on high setting. Shake. Cook 1 minutes.
Shake and cook minute. Pour in bowl.

Caramel Apples I
1 can sweetened condensed milk
1 cup sugar
Apples

1 cups dark corn syrup

1 tsp. vanilla

Refrigerate apples before using. Mix ingredients except vanilla and cook to very soft
ball stage (234 240 degrees F). Take off stove and add 1 tsp. vanilla. Insert wooden
sticks into apples and dip into caramel mixture. Place on greased cookie sheet which has
been refrigerated.

I. NO-COOK CANDIES
Cream Cheese Mints I
3 oz. cream cheese (room temperature)
3 cups powdered sugar
to tsp. flavoring (peppermint, butter, spearmint, almond, strawberry, any
flavoring will be fine)
food coloring as desired
Sift powdered sugar. Cut cream cheese into powdered sugar until like pie crust.
Knead in bowl with hand until it forms a ball. Divide mixture at this point to make
smaller batches and a variety of colors. Add flavoring and mix; then add color and mix.
Using rubber molds, make any shape you desire. Use the rubber molds by dipping molds
into sugar then pressing a small amount of mixture into molds, removing excess from
sides and bottom. Turn over and pop out onto waxed paper. Once the mold warms with
use, it becomes easier.

14

Mints
cup margarine
cup vegetable shortening
cup less 1 Tblsp. water

1 tsp. salt
1 tsp. peppermint
2 lbs. plus 2 cups sifted powdered
sugar

Sift and measure powdered sugar; set aside. Cream margarine and vegetable
shortening together. Add water, salt, and peppermint; mix. Slowly add powdered sugar,
mixing well.
Using desired frosting tip, place mixture in frosting bag and squeeze a small portion
into desired shape on wax paper. Let dry for about 4 or 5 hours.
No Cook Peanut Coconut Jewels I
1 cup peanut butter
cup honey
1 cup raisins

1 tsp. vanilla
1 cups coconut

Mix peanut butter with honey, raisins, and vanilla. Spread coconut in flat pan. Drop
spoonfuls of peanut mixture on coconut and roll to coat completely. Yields 3 dozen
candies.
No-Cook Fondant I
1/3 cup soft butter
1/3 cup white syrup
tsp. salt

1 tsp. vanilla
3 cups sifted powdered sugar

Blend butter, syrup, salt and vanilla in a large mixing bowl. Add the sifted powdered
sugar all at once. Mix all together first with a spoon, then with hands; knead and
continue kneading until mixture is well blended and smooth. Flavor and shape may be
varied to suit taste.
Variation: chocolate covered cherries Take a small amount of mixture and cover a
maraschino cherry. Cherry should be drained on paper towel to remove excess juice.
Chill in refrigerator. Melt dipping chocolate and dip cherries with toothpick to hold
them. Place on waxed paper to harden.

Coconut Peaks I
4 cups powdered sugar
1 tsp. vanilla
1/8 tsp. salt

cup mashed potatoes

4 cups coconut

Put half of sugar into bowl with mashed potatoes; blend. Add rest of sugar, salt and
vanilla; work until smooth. Add coconut and continue to work in. Drop by spoonfuls
onto waxed paper to dry. Dipping in chocolate is optional. (See Buckeye recipe)

15

II. NO-COOK DIPPED CHOCOLATE CANDIES

Butter Creams I
2 lbs. confectioners sugar
1 stick butter or margarine

1 can sweetened condensed milk

1 tsp. vanilla

Mix ingredients with hands. Shape into small balls. Chill before dipping. Makes
approximately 50 small pieces.
Texas Bonbons I
2 lbs. confectioners sugar
15 oz. can sweetened condensed milk
cup butter, melted

2 cups finely chopped pecans

1 (3 oz.) flaked coconut, optional

Mix all ingredients in large mixing bowl; use hands if necessary.

Shape into balls smaller than a walnut, let set 1 hour.
Melt 12 (1 oz.) squares unsweetened chocolate or 12 oz. semisweet chocolate chips
with 1 oz. paraffin wax. Dip balls into chocolate and place on waxed paper. (Use round
toothpick to dip balls).
Leave the chocolate over warm water while you dip. After chocolate has started to
set, go back and fill toothpick holes with chocolate.
Do not refrigerate. Yield: 11 dozen bonbons.
Buckeyes I
1 cup butter or margarine
2 cups peanut butter
3 cups confectioners sugar

Dipping Chocolate:
6 oz. chocolate morsels
of a sheet of paraffin

Mix butter, peanut butter, and sugar together. Place mixture in refrigerator for 1 hour
or more. Then roll into balls. (Put flour on hands before rolling balls.)
Cover cookie sheets with waxed paper and place balls on them. Put in freezer while
making dipping chocolate or for 30-60 minutes.
Dipping Chocolate Place of a sheet of paraffin and 6 oz. chocolate morsels
(not milk chocolate) in a double boiler.
When balls are firm, lift with a toothpick and dip in chocolate. Do not completely
cover with chocolate. Let peanut butter show through on top so that the candies look like
buckeyes. Put buckeyes on waxed paper to dry.
Store in refrigerator or freezer. (See also Peanut Butter Bonbons recipe under Fruit
& Nut Confections).

16

III. FRUIT AND NUT CONFECTIONS

Candy Strawberries I
2 (3 oz.) pkgs. strawberry jello
1 cup ground pecans
1 cup flaked coconut
cup sweetened condensed milk

tsp. vanilla
red decorators sugar
blanched almonds, sliced

Combine gelatin, pecans and coconut. Stir in milk and vanilla. Mix well; chill one
hour. Shape into strawberries. Roll in red sugar. (If you wish, tint sliced almonds with
green food coloring and insert in tops of berries to form leaves). Makes 1 lb. 3 oz.
May shape into small balls rather than strawberries, if desired. Variation: lime jello
and green sugar to coat.

Peanut Butter Balls

1/2 cup peanut butter
1/2 cup honey
3/4 cup powdered milk

Variations - your choice:

1/2 cup raisins
1/2 cup coconut
1/2 cup nuts
1/2 cup sunflower seeds
1/2 cup sesame seeds

Combine and mix peanut butter and honey in bowl; gradually stir in powdered milk
until blended. Stir in desired variations. Shape into a narrow roll, wrap in wax paper,
and chill several hours or until firm. Cut into 1" pieces and wrap individually.

Back Packers Raisin Bars - I

24 graham crackers - 12 crackers laid out on cookie sheet
1 3/4 cups raisins
1/2 cup raw sunflower seeds
6 oz. or 1/3 cup carob chips (melted)
Mix raisins, sunflower seeds, and melted carob chips together quickly. Spread on
graham crackers and cover with the other 12 crackers. Press together, gently wrap
individually and freeze. (The mixture is bulky, so you have to press it on the crackers
with your fingers. If the consistency is not sticky and doesn't hold together, add 1 or 2
Tblsp. of milk to the mixture after all the chips have melted.)

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Unbaked Oatmeal Balls - I

1/4 cup margarine
3/4 cup sugar
1/2 to 1 cup raw, cut up apples or pears
1/4 tsp. salt
1 1/2 cups oatmeal

1/2 cup nuts

1/2 cup raisins
1/2 tsp. vanilla
1 1/2 tsp. cinnamon

Melt margarine and add sugar, apples, cinnamon, and salt. Boil for 1 minute.
Remove from heat and add oatmeal, nuts, raisins, and vanilla. Mix well and drop by
teaspoonfuls onto waxed paper. When cool, form into ball and roll in coconut, ground
sunflower seeds or powdered sugar.
Date Nut Balls - I
2 sticks margarine
1 cup sugar
1 (8 oz.) pkg. pitted dates, chopped
(or less if desired)

2 cups crisp rice cereal

1 cup pecans, walnuts or peanuts

Cook over medium heat sugar, dates, and margarine about 10 minutes or until fairly
thick. Remove from heat and stir in nuts and cereal; cool. Shape into balls and roll in
confectioners sugar.
Peanut Clusters - I
(simple & delicious)
1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips

2 cups salted peanuts

Melt chips over low heat; add peanuts and drop in clusters on oiled cookie sheet.
Crispy-Sugared Nuts
2 cups walnut or pecan halves
1 cup sugar
cup water

1 tsp. salt
1 tsp. vanilla

Heat 2 cups walnut or pecan halves in moderate oven (375 degrees) for 5 minutes,
stirring once. Butter sides of heavy 2 qt. pan.
In saucepan, combine 1 cup sugar, cup water and tsp. salt. Heat and stir till
sugar dissolves and mixture boils. Cook without stirring to soft-ball stage (236 degrees).
Remove from heat. Beat by hand 1 minute or until mixture just begins to get creamy.
Add 1 tsp. vanilla and the warm nuts.
Cool sugared nuts on cake racks so the excess syrup can drain off.

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Sugar Coated Peanuts

4 cups raw peanuts
2 cups sugar

1 cup water
salt

Boil peanuts, sugar, and water together until water is completely evaporated; stirring
constantly (about 20 minutes or until mixture crystallizes and coats peanuts). Spread in
buttered 10 inch x 15 inch pan. Sprinkle with salt. Bake in 300 degree oven for 15
minutes; lift and turn nuts with metal spatula and bake 15 more minutes. Cool and store
in covered container.
Heavenly Hash (candy) I
1 can sweetened condensed milk
1 large chocolate bar (8 oz.)
12 oz. pkg. chocolate chips
1 tsp. vanilla

dash of salt
1 10 oz. pkg. miniature marshmallows
1 cups coconut
1 cups chopped nuts

Put sweetened condensed milk, chocolate bar, and chocolate chips in double boiler
and melt. (It will be thick). Remove from heat; add 1 tsp. vanilla and a dash of salt.
Grease 15 inch x 9 inch pan and spread 10 oz. package of miniature marshmallows in
pan. Then spread 1 cups coconut and 1 cups chopped nuts over this. Pour chocolate
mixture evenly over this and pat with buttered hands to press. Let set and cut. Delicious,
but rich!
Oriental Heavenly Hash
2 (6 oz.) pkgs. butterscotch bits
1 (6 oz.) pkg. chocolate chips

1 #2 can chow mein noodles

1 cup cashew nuts

Melt butterscotch bits and chocolate chips. Stir in chow mein noodles. Add 1 cup
cashew nuts. Drop by teaspoonfuls on waxed paper.
Peanut Butter Bonbons I
2 cups peanut butter
cup margarine
4 cups powdered sugar
3 cups crisp rice cereal

1 (6 oz.) pkg. butterscotch pieces

1 (6 oz.) pkg. semisweet chocolate chips
paraffin

In saucepan, melt peanut butter and margarine. In large bowl, combine powdered
sugar and cereal; pour peanut butter mixture over cereal mixture. Blend together with
hands. Form inch balls. Melt butterscotch and chocolate chips in separate pans with
stick of paraffin in each. Dip balls to coat. Place on waxed paper to cool. Keep in cool
place. Makes 100 candies.

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Crunch Munchies I
2 lbs. almond bark
2 cups crisp rice cereal
2 cups miniature marshmallows

1 (8 oz.) jar dry roasted nuts

1 (6 oz.) jar crunchy peanut butter

Melt almond bark in double boiler on low heat. Add remaining ingredients. Spread
on cookie sheet and cut into squares when firm. Can be dropped into paper liners and
muffin tins if desired.

Yummy Candy
1 lb. almond bark
5 cups (vanilla or peanut butter) crunchy cereal, such as Captain Crunch
2 cups cocktail peanuts
2 cups miniature marshmallows
Melt almond bark in double boiler. Pour over peanuts and cereal. Add
marshmallows. Mix and spoon on waxed paper.

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