Candy and Snacks

Microwave Divinity

4 cups sugar
1 cup light cornsyrup
3/4 cup water
dash salt
3 egg whites
1 tsp. vanilla
Nutmeats, optional
Mix first 4 ingredients in 2 quart dish. Cook at least 19 minutes, on High,
in microwave, stirring every 5 minutes. Candy thermometer should read
260 degrees or hard ball stage. While syrup cooks, beat egg whites
very stiff. Gradually pour hot syrup over egg whites and continue
to beat at high speed until thick and candy starts to lose its gloss.
This requires at least 12 minutes or longer. Add vanilla and nuts. Drop
by teaspoonfuls onto waxed paper. Store covered tightly in cake pan.

Donna's Fudge

4 cups sugar
1 can (13 oz.) evaporated milk
1 lb. butter (not margarine)
1 pkg. (12 oz.) semi-sweet chocolate chips
1 pkg. (6 oz.) milk chocolate chips
3 tsp. vanilla
In large pan, boil sugar and evaporated milk together to soft ball
stage (this will take a long time). Remove boiling mixture from heat
and add butter, chips and vanilla. This will curdle temporarily.
Beat with electric mixer until no longer glossy (it takes quite
awhile). Add nuts. Pour into greased 10 x 16 jelly roll pan.

Sweet Snack Mix

17 oz. box Crispix cereal
12 oz. mixed nuts
2 sticks butter (not margarine)
2 cups brown sugar
1/2 cup white syrup
Melt butter, brown sugar and syrup, bring to rolling boil for 1 1/2 minutes.
Add nuts, pour over cereal. Bake at 275 degrees for 45 minutes.
Stir every 15 minutes.

Caramel Marshmallows

14 oz. pkg. Kraft caramels
1 stick margarine
1 can sweetened condensed milk (14 oz.)
Melt together in microwave or heavy saucepan.
Dip large marshmellows in mixture and roll in Rice Krispies
Drop on wax paper.

Microwave Caramel Corn

1 cup brown sugar
1 stick margarine
1/4 cup white or dark syrup
1/2 tsp. salt
1/2 tsp. baking soda
3 to 4 quarts of popcorn
Combine all of the ingredients except soda and popcorn in 1 quart dish. Bring to boil in
microwave, then cook on full power for 2 minutes. Remove from the microwave and stir in
soda. Put popcorn in brown grocery bag. Pour mixture over popcorn. Close bag and shake.
Cook in bag on high for 1 1/2 minutes. Stir and cook on high for another 1 1/2 minutes.
Pour in large pan and cool.

Cinnamon Pecans

1/4 cup evaporated milk
1 cup granulated sugar
1/4 teaspoon cinnamon
2 tablespoons water
1/4 teaspoon vanilla extract
3 cups pecan halves
Combine all of the ingredients except pecans, cook over low heat until sugar is
dissolved. Add pecans and continue to cook, stirring frequently. Cook until pecans are
completely sugared with no syrup left in the pan. Spread out on wax paper and
let cool. If any stick together, break them apart before they cool completely.
NOTE: Be sure to break the nuts apart so that they are not served in clumps

Mint Recipe

1/4 of 8 oz. pkg. cream cheese, softened
1/4 tsp. peppermint flavoring
1 2/3 cup powdered sugar
food coloring
Mix well and roll small balls in sugar and place in plastic molds.
Remove right away and drop onwax paper.
Larger Recipe
8 oz. cream cheese
2 lb. bag powdered sugar
1 tsp. peppermint flavoring
food coloring

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