yrup, sugar, cream, and corn syrup.
Fit a candy thermometer to
Cook in open kettle or heavy pan. Put sugar, salt and boiling water in pan; stir over low heat until dissolved. (Don't let boil at this time.) Add cream; stir only one time. When candy starts boiling, cut butter in slices and drop into candy. Cook until it says crack on the thermometer (290 degrees). Pour on buttered marble or dish. Pour 2 tsp. vanilla on candy. Pull candy when cool.
Put cream cheese in mixer bowl 30 minutes to soften.
Add salt and vanilla.
Add 2 cups sugar; beat.
Add 2 more cups of sugar; beat.
Add remaining sugar and beat well.
Cover and chill in refrigerator until firm.
Shape into small balls and roll in coconut.
Store in a foil-lined metal box in refrigerator.
eaches 265 degrees on a candy thermometer.
Pour on marble
Layer 12 ice cream sandwiches in a 9x13 pan.
Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts.
Repeat, then freeze!
Karo syrup, half-and-half, cream, and butter in a heavy
Mix sugar, cream, syrup and salt.
Let come to a boil.
Cook gently without stirring to soft ball stage.
Remove from heat; add butter, cinnamon, almond extract and vanilla.
Let stand without stirring, until pan is just cool enough to be held on the palm of the hand.
Stir in nuts and beat candy until it loses its gloss and begins to \"fudge\".
Quickly pour into buttered pan. Let stand until firm; cut into squares.
Combine sugar, corn syrup and heavy cream in a heavy 6-quart saucepan.
Cook over low flame, stirring constantly, until sugar is dissolved.
Raise flame to medium heat and continue cooking, stirring frequently, until small amounts form a 238\u00b0 soft ball in cold water.
Remove from flame.
Beat immediately.
Beat until candy begins to harden.
Stir in vanilla, nuts and cherries and mix well.
Pour into greased 13 x 9 x 2-inch pan.
Cut into squares while warm.
Cook to soft ball stage and test by dropping in cold water. If firm ball is formed, candy is ready.
Add a little vanilla and a pinch of salt.
Add a lot of nuts.
Drop by teaspoons on a greased cookie sheet.
In saucepan, mix together the sugar, syrup, half and half and salt; let rest about 20 minutes to dissolve sugar.
Place on heat; quickly bring to a boil.
Boil to almost the soft ball stage, about 230\u00b0 on a candy thermometer.
Remove from heat.
Stir in pulp and butter or margarine.
Return to heat; boil, stirring constantly, until the soft ball stage or 240\u00b0.
Set aside until partially set. Beat until mixture shows signs of hardening.
Pour into buttered dish.
Mark into squares when cool.
Stir all ingredients into boiling water.
Cook without stirring over low or medium heat until mixture reaches 250 degrees.
Pour onto a marble slab or onto countertop.
Do not scrape pan.
When cool enough to touch, butter hands, pull candy until mixture is too hard to pull.
(Will be stiff.)
*To make sour cream, add lemon juice or vinegar to sweet cream.
Put cream cheese in mixer bowl 30 minutes to soften.
Add salt and vanilla.
Add 2 cups sugar; beat.
Add 2 more cups of sugar; beat.
Add remaining sugar and beat well.
Cover and chill in refrigerator until firm.
Shape into small balls and roll in coconut.
Store in a foil-lined metal box in refrigerator.
Combine sugar and cream and cook at 240\u00b0 or soft ball stage. Remove from heat.
Add pinch of salt and butter.
Beat until mixture begins to grain.
Stir in vanilla and nuts and pour into pan.
mix sugar,sour cream and cream of tartar in saucepan Cook over medium heat, stirring to prevent burning.
Cook until soft ball forms when a little is dropped into a cup of cold water.
Remove from heat, add vanilla and let cool in cooking pan.
When cool, beat until creamy and pour onto a buttered plate.
Let cool and cut into 1 inch squares.
Mix sugars, salt and cream.
Boil gently without stirring, to soft ball stage (236\u00b0).
Cool to lukewarm (110\u00b0).
Add peanut butter and flavorings.
Mix until creamy.
Drop by teaspoon onto a greased baking sheet.
Cool.
Boil sugar, syrup and cream until it forms soft ball in cold water.
Beat mixture until stiff, then add the pecans.
Pour into plate.
When cool, cut in squares.
Mix all the confectioners sugar, butter, cream cheese and vanilla together.
This is a basic cream candy.
Add the peanut butter to make peanut creams or add the coconut to make coconut creams.
Shape into bite size pieces or shape into eggs; dip into chocolate.
Makes about 4 to 4 1/2 pounds.
Pour water over sugar, add salt and soda.
Slowly add cream after it boils well, add butter.
Cook until it hardens in cold water pour on cool platter and pull until it creams.
Combine the sugar and sour cream and cook to 240\u00b0 (soft ball stage).
Remove from heat.
Add a tiny pinch of salt and the butter.
Beat with electric mixer until mixture begins to grain. Stir in vanilla and walnuts and pour into a buttered pan and mark in squares.