Okie Legacy

Candy, Jelly & Preserves
Sweets for the Sweet-tooth

• 1934 Home Comfort Cookbook -- 24 Recipe(s)
• Stan Paris -- 2 Recipe(s)
• South San Juan Mtns of Colorado -- 2 Recipe(s)
• Several Web Recipes -- 1 Recipe(s)
• Michael Wagner -- 1 Recipe(s)
• Lillian Dyer "My Aunt" - 1940s -- 1 Recipe(s)
• Good Eats on Food Network -- 1 Recipe(s)
• C.O.A.D. -- 1 Recipe(s)

Cream Fudge -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

This sweet delight was transcribed from my copy of the Wrought Iron Range, 1934 Home Comfort Cookbook, page 129.

2 cups granulated sugar
1 cup rich milk
1 Tablespoon butter

Put milk and sugar into a saucepan, and set to boil; cook until syrup forms a soft ball when tested in cold water; add butter, take from fire, and beat steadily to a thick cream; pour into a well-buttered square pan, and when nearly cool, cut into small squares with a buttered knife.

Submitted on 11/20/2010 by: LindaMcGill Wagner

Plain Fondant -- From 1934 Home Comfort Cookbook

Vegetarian: No

This candy, sweets recipe for Plain Fondant came from my copy of the Wrought Iron Range, 1934 Home Comfort Cookbook.

4 Cups Granulated sugar
1 cup cold water
1/16 teaspoon Cream tartar

Stir sugar into water, cover pan and set aside for a half hour; on the point of the teaspoon measure cream tartar about the size of a navy bean, and add to sugar and water.

Set pan on hot range top and bring quickly to a boil, stirring constantly; at this point, stop stirring; take a damp cloth and carefully wipe the crystals from the sides of the pan, being cautious not to touch the boiling syrup or jar the pan -- this precaution aids to prevent graining of mixture.

After cooking a few minutes, begin testing small amounts in cold water; when it has reached the stage where it can be gathered up into a soft ball that will retain any shape it is pressed into, remove from range at one; pour mixture very carefully into a wide ungreased pan and set aside in a cool place until cool enough to handle; while still warm, gather into a mass and work vigorously with a large spoon until too thick to stir; then gather quickly into a ball and knead with the hands as you would dough; place in a clean bowl, cover with a plate and set aside a few hours before using.

In its finished form, the fondant should look much like lard when broken, soften enough to readily form or cup with a knife, about as firm as hard butter, and when placed in mouth, it should melt away, leaving no grain or crystals what ever.

This fondant is used for cream chocolate centers, or for a wide variety of plain and fancy bonbons. It may be kept in a mass for many days under cover, in a cool place and worked into candy after bringing it again to room temperature. If it developes that fondant has been cooked too much and has a tendency to dry out, moisture may be restored by placing a dampened cloth over dish and setting aside until fondant has absorbed sufficient moisture. Avoid attempting to make this fondant on a rainy day.

Submitted on 11/20/2010 by: LindaMcGill Wagner

Chocolate Creams -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

This Chocolate Creams recipe is from the 1934 Home Comfort Cookbook, page 128, in the Candy and Candy Making section.

2 Cups granulated sugar
1 cup sweet milk
1 Tablespoon butter
1/2 teaspoon soda
1 cake bitter chocolate
1 teaspoon paraffine

Mix sugar, milk, butter and soda; cook while stirring, until small amount of mixture, when dropped into cold water, will form a soft ball; remove, pour into a platter and allow to cool to a merely warm mass.

While yet warm, beat without stopping until it forms a fairly stiff cream; shape into pieces in any form desired, place on a well buttered plate and set in a cold place to harden. Melt the chocolate in a deep bowl over hot water; add and stir in the paraffine.

Place a well buttered paper on a flat surface to receive the finished chocolates. With two forks, drop each cream into the melted chocolate, and place them on the buttered paper to cool.

The amount of paraffine determines the smoothness of the coating; add just enough to make the coating smooth and easy to work.

Submitted on 11/20/2010 by: LindaMcGill Wagner

Cherry Cocktails -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

This Cherry Cocktails recipe is from the 1934 Home Comfort Cookbook, page 128, in the Candy and Candy Making section.

Maraschino cherries or good whole, preserved cherries

Prepare Cream Fondant and Chocolate coating as for Chocolate Creams; When forming the cream center, form the cream around a maraschino cherry -- any good, whole, preserved cherry may well be substituted -- and proceed to cool and coat with the chocolate.

Submitted on 11/20/2010 by: LindaMcGill Wagner

Fancy Bon Bons -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

This Fancy Bon Bons recipe is from the 1934 Home Comfort Cookbook, page 128, in the Candy and Candy Making section.

Cream Fondant
Pecan or walnut
vanilla, lemon, maple, mint, wintergreen or other flavoring

Bon Bons are made from Cream Fondant. prepare the fondant in its completed or dough form; plain bon bons are then made by forming the fondant into small shapes such as squares, rounds, ovals, oblongs, or any other form desired.

A half pecan or walnut may be placed on each (adding to appearance and taste. They may also be flavored with vanilla, lemon, maple, mint, wintergreen, or other flavoring by working the fruit or extract flavoring into the fondant while being kneaded. Fruit coloring may also be added in the same way, thus giving a wide range of choice variations.

Submitted on 11/20/2010 by: LindaMcGill Wagner

Cream Caramels -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

This Cream Caramels recipe is from the 1934 Home Comfort Cookbook, page 128, in the Candy and Candy Making section.

1 Cup granulated sugar
1 Cup brown sugar
1/2 cup light corn syrup
3/4 cup rich milk
2 Tablespoon butter
1 Teaspoon vanilla

Put sugar and milk into a saucepan and set to back of range-top until sugar is well dissolved; add syrup, place over fire and let come to a boil; continue boiling slowly until syrup forms a firm ball when tested in cold water; add butter and vanilla, mixing well.

Pour into a large shallow square cake tin, well buttered, and set to cool; just before entirely cold, transfer from pan to a well-buttered paper sheet cut into small squares with a sharp knife point dipped in hot water; caramels may be wrapped in buttered tissue paper if desired.

Submitted on 11/20/2010 by: LindaMcGill Wagner

Chocolate Caramels -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

This Chocolate Caramels recipe is from the 1934 Home Comfort Cookbook, page 129, in the Candy and Candy Making section.

1 Cup brown sugar
2 cups molasses
1 cup rich milk
4 Tablespoons butter
4 oz. bitter chocolate
1 Teaspoon vanilla

Melt butter and chocolate; add sugar, molasses and mil; cook until consistency of a soft caramel when tested in cold water; pour into buttered square pan and, when half cold, cut into squares, or oblongs. Nuts may be added immediately on removing from range, if desired.

Submitted on 11/20/2010 by: LindaMcGill Wagner

Home Comfort Cream -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

This Home Comfort Cream recipe is from the 1934 Home Comfort Cookbook, page 129, in the Candy and Candy Making section.

First part:
1 3/4 cups granulated sugar
1/2 cup water
3 egg whites

Second part:
3 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1 cup almond kernels

Place sugar and water of first part in one pan, and sugar, syrup, and water of second part in another. Beat the egg whites until very light and stiff set first part to boil, and when it is cooked to form a thread, gradually add and beat into the egg whites without stopping; set second part to boil as you remove the first part syrup, and when syrup forms a hard ball when tested in cold water, pour over the beaten egg and syrup mixture gradually and briskly beat well.

Stir in the almond kernels to distribute well through mixture; pour in a well-buttered paper-lined cake pan and let cool and harden; remove pan and paper; slice i any form desired.

Submitted on 11/20/2010 by: LindaMcGill Wagner

Divinity Fudge -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

This Divinity Fudge recipe is from the 1934 Home Comfort Cookbook, page 129, in the Candy and Candy Making section.

1 cup granulated sugar
1 cup water
1 cup brown sugar
1 cup corn syrup
2 egg whites
1 teaspoon flavoring

Cook white sugar and water until syrup, tested in cold water, is crisp; in separate pan. Cook brown sugar and corn syrup until crisp in cold water. Have egg whites beaten to lightness; add gradually and beat in the white syrup; then, add and beat in the brown syrup, beating until very stiff.

Flavor. Pour, or spread, in a buttered pan to about three-quarters inch thickness; when half cold, cut into squares.

Granulated sugar maybe used instead of the brown sugar in second syrup.

Variations: Vanilla -- use white sugar and vanilla extract; Lemon -- white sugar and lemon extract; maple -- brown sugar and maple flavoring, or use maple syrup instead of water in first syrup; Caramel -- caramelize white sugar in first syrup before adding the water; Cherry -- use one cup juice from canned cherries instead of water and use white sugar in second syrup; Chocolate -- add two squares melted chocolate to second syrup and flavor with vanilla; Nut -- add one half to three quarter cup broken nut-meats during final beating; Fruit -- add choice of chopped fruit instead of nuts.

Submitted on 11/20/2010 by: LindaMcGill Wagner

Peanut Brittle -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 132.

1 cup New Orleans molasses
1/2 cup melted butter
1 cup peanuts

Cook molasses and butter until well cooked; add and stir in the peanuts, which may be either fresh or roasted; continue boiling until candy is brittle when tested in cold water. Pour into shallow, well buttered pan, cut into squares or bars, and cool.

Submitted on 12/11/2010 by: LindaMcGill Wagner

Cocoanut Cream Fudge -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

The following sweet recipe comes from our 1934 Wrought Iron Range Home Comfort Cookbook, page 129, listed in the Candy section.

1 cup finely shredded cocoanut
1 teaspoon Vanilla

Follow recipe for Cream Fudge; add 1 cup finely shredded cocoanut during last half of beating; flavor with 1 teaspoon vanilla.

Submitted on 12/11/2010 by: LindaMcGill Wagner

Marshmallow Cream Fudge -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 129.

Use Cream Fudge recipe
10 average marshmallows

Follow recipe listed in this cookbook for Cream Fudge; add 10 marshmallows beaten to a cream; mix during last half of beating.

Submitted on 12/11/2010 by: LindaMcGill Wagner

Taffy -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 131.

2 cups granulated sugar
1 cup water
1 tablespoon butter
1 tablespoon vinegar

Place all ingredients in a pan and cook without stirring until small amount of mixture hardens when dropped in cold water. Pour onto a well buttered or greased, plate and allow it to cool enough to handle. Pull until white, form into a flat strip about two inches wide, and cut off into lengths with clean scissors; wrap in buttered tissue paper if desired. One teaspoon cream tartar may be substituted for vinegar, and is an improvement.

Submitted on 12/11/2010 by: LindaMcGill Wagner

Popcorn Briques -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 132.

2 gal. popped corn
2 cups salted peanuts
1 cup brown sugar
1 cup corn syrup
1 tablespoon butter
1 tablespoon vinegar

Boil sugar, syrup and butter together until it becomes brittle when tested in cold water, then add vinegar and remove; have popped corn ready with all hard grains removed; scatter the peanuts over top of corn and gradually but quickly pour the syrup over them and briskly stir until the peanuts are well mixed in and the corn coated; while warm, form into brigues, using a well dampened box butter-mold or some such form for molding. Form into balls if preferred. Keep in dry place at room temperature to keep them fresh and crisp. Puffed rice or wheat may be used in place of corn. Any syrup will answer, but dark corn syrup is best.

Submitted on 12/11/2010 by: LindaMcGill Wagner

Candied Popcorn -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 131.

1 1/2 cups sugar
3 tablespoons water
1 tablespoon butter
3 quarts popped corn

Cook sugar, water and butter into a syrup until it spins a long thread when tested in cold water; have ready select popcorn with burnt and hard grains removed; pour syrup over corn while continually stirring; stir until candied, and grains separate. Same quantity of maple syrup may be substituted for the sugar if desired.

Submitted on 12/11/2010 by: LindaMcGill Wagner

Fruit Cream Fudge -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 129.

1 cup finely chopped or ground dates, figs and nutmeats

Follow recipe for Cream Fudge; add 1 cup finely chopped or ground dates, figs and nutmeats while beating.

Submitted on 12/11/2010 by: LindaMcGill Wagner

Marshmallows -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 131.

1 box Knox gelatine
4 cups granulated sugar
1/2 cup powdered sugar
1/2 cup cornstarch
2 1/2 cups water
1 teaspoon vanilla

Cover granulated sugar with one cup water, cover pan and set aside for 30 minutes. Soak gelatine in 12 tablespoons water. Put sugar and water on range and cook until it threads; pour syrup over soaked gelatine, thoroughly mix and add vanilla to taste; beat briskly and thoroughly for about 30 minutes; dust doughboard and rolling pin with cornstarch or powdered sugar, and roll the mass out to about one inch thickness; cut into one inch squares and roll in the half cups of powdered sugar and cornstarch mixed and sifted together. The gelatine may be had at any grocers.

Submitted on 12/11/2010 by: LindaMcGill Wagner

Cocoanut Snowballs -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 130.

1 cup shredded cocoanut
4 cups powdered sugar
4 tablespoons water
1 teaspoon vanilla
1 egg

Beat egg white to stiffness and beat in sugar, adding a tablespoon of water alternately with each cup of powdered sugar; add vanilla; add and fold in cocoanut until thoroughly mixed and stiff; mold into one-inch balls, lay on buttered paper and set in cool place to harden.

Submitted on 12/11/2010 by: LindaMcGill Wagner

Cocoanut Squares -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 130.

1 cup rich milk
2 cups granulated sugar
1/2 cup shredded cocoanut

Put sugar and milk into pan and set on range; when it has come to a boil, add cocoanut and cook without stirring until it will form a very soft ball in cold water; remove from range, and when nearly cold, stir briskly until thick; pour quickly into well bettered pan or dish; cut into desired squares or bars.

Submitted on 12/11/2010 by: LindaMcGill Wagner

Maple Fudge -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 130.

Rich Chocolate Fudge variation
1 cup maple syrup (or 2 1/2 cups brown sugar and 1/2 cup shaved maple sugar)

Follow recipe for Rich Chocolate Fudge except; leave out chocolate; substitute 1 cup maple syrup for 1 cup of the brown sugar; or, use 2 1/2 cups brown sugar and 1/2 cup shaved maple sugar.

Submitted on 12/11/2010 by: LindaMcGill Wagner

Chocolate Nut Fudge -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 130.

Rich Chocolate Fudge
3/4 cup chopped nut meats

Follow recipe for Rich Chocolate Fudge; add and stir in 3/4 cup chopped nut meats just after removing from fire.

Submitted on 12/11/2010 by: LindaMcGill Wagner

Rich Chocolate Fudge -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 130.

3 cups brown sugar
1/2 cup rich milk
1/4 cup butter
1/4 cake chocolate

Melt chocolate in a pan, and add butter, milk and sugar in order named and boil; when it will form a soft ball when tested in cold water, remove from fire; let cool a little and beat until thick; our into a buttered shallow pan, cut into small squares and let cool.

Submitted on 12/11/2010 by: LindaMcGill Wagner

Layer Cream Fudge -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 129.

cream fudge
cocoanut cream fudge
marshmallow cream fudge
fruit cream fudge
chocolate cream fudge
divinity fudge

Prepare and pour into a buttered pan in a shallow layer, any one of the above fudges (chocolate cream fudge, fruit cream fudge, marshmallow cream fudge, cocoanut cream fudge, cream fudge); pour onto this a layer of different colored or flavored fudge; follow with third layer if desired. This makes an excellent fudge for parties.

Submitted on 12/11/2010 by: LindaMcGill Wagner

Butter Scotch -- From 1934 Home Comfort Cookbook

Vegetarian: Yes

Another sweets recipe from the Wrought Iron Range Home Comfort Cookbook, page 131.

1 cup granulated sugar
1/4 cup corn syrup
1/4 cup hot water
2 tablespoon butter
2 tablespoon lemon juice

Put sugar, syrup and hot water in a saucepan and bring to boil; add butter and lemon juice, and continue boiling slowly until brittle when dropped into cold water; our into well-buttered shallow, square tin, or plate, dent into small squares when entirely cold.

Submitted on 12/11/2010 by: LindaMcGill Wagner

MWag's Apple Crisp -- From C.O.A.D.

Vegetarian: Yes

Do you like apples, but hate the mushy texture and sweetness of apple pies? Well, this recipe is for you.

First you need to make a heavenly flakey crust. Not to worry try MWags old fashioned crust recipe under the Pastry section. This crust is the flakiest and very buttery. The key is to keep the butter chilled while making it.

Next here is he recipe for the filling and the crumble topping.

Mix
3 Granny Smith Apples for tartness and texture peeled and sliced (1/16")
3 Red Delicious Apples peeled and sliced (1/16")
1 cup of sugar
1 heaping tblsp cinnimon
1/2 lime juice to apples after sliced
1 heaping tsp of corn starch to the juice after letting the sugar, cinnimon, and apples set

Place on top of apple mix after placed in pie

3 tbsp of butter

Crumble topping:

Mix with hands:
1 cup of flour
1 cup of brown sugar
1 stick of butter


Stir in:
1 cup of quick oats
1 cup (heaping) of chopped pecans

Place crumble mixture evenly on top of apple mix and butter. Place in a 350 degree oven for 35 minutes or until top is browned.

Submitted on 4/21/2002 by: MichaelWagner

Old Fashion Ice Cream -- From Good Eats on Food Network

Vegetarian: No

An authentic ice cream recipe. You may substitute whole milke for the half and half and the whipping cream.

2 cups half and half
1 cup of light whipping cream (not heavy or you'll end up with butter)
1 whole vanilla bean sliced with seeds scraped out (look for bean with white on outside)

Heat until 175 degrees (or light simmer)

1 cup of sugar (replace 3 tablespoons of sugar with your favorite preserves)

bring to room tempature
cool in fridge at least six hours or overnight to let the mixture settle
turn over ice in an ice cream maker to double consistency by adding air.

place in small individual containers and freeze. To help preserve the ice cream, you should place wax paper over the top before closing the lid.

Submitted on 5/25/2003 by: MichaelWagner

Lemon Sherbert -- From Lillian Dyer "My Aunt" - 1940s

Vegetarian: no

6 to 8 lemons (to make 1 cup of juice)
2 tsp. Grated lemon (add to the juice)
3 cups sugar
1 tall can Carnation evaporated milk
2 quarts whole milk

Put dasher in can, add 1 Qt. Milk and canned milk. Put lemon juice in NEXT. Add sugar and rest of milk. Should fill to 1-1/2 inches or 2 inches of top of 1 gallon can. Freeze and pack until ready to eat.

Submitted on 6/7/2003 by: JoySherman

Sex-in-a-Pan -- From Michael Wagner

Vegetarian: Yes

Made famous and perfected through my college years, The light dessert with a hint of chocolate is loved by all. I believe it is the whipped sweet cream cheese and powdered sugar.

Crust

1/2 box of Graham Crackers, smashed
1/2 cup of walnuts, chopped
1 stick of butter

Cut butter into graham cracker crumbs and add walnuts. Press into a 9x13 pan and cook at 305 degrees for 15 minutes or until brown. Chill in Fridge until ready to fill.

Bottom Filling

8oz. cream cheese
2 cups of powdered sugar
2 cups of whipped cream

Whip Cheese and Sugar together until smooth and light. Carefully fold in the whipped cream into the mixture. Spread along bottom of crust.

Middle delightful surprise

1 pkg of instant chocolate fudge pudding
2 cups of cold milk
hand full of m&ms or mini m&ms

Mix pudding and milk and stir in m&ms. Do not mix until you are ready to spread on top of whipped cheese filling because the pudding sets quick and hard to spread.

Topping

1 1/2 of whipped cream

Spread whipped cream over pudding layer to hide the goodness inside.

Let chill for an hour before using a spatula to slice and serve.

Submitted on 11/20/2010 by: MichaelWagner

TxSoft Sugar Cookies -- From Several Web Recipes

Vegetarian: No

These cookies are very soft and if you want to use a cutter, the dough should be refrigerated a couple hours. Sprinkle tops with colored sugar or whatever decorative confection you like. These are good plain also."

3 cups flour
1 1/4 cups sugar
1/4 teaspoon salt
1 teaspoon baking powder
1 cup shortening
3 eggs; slightly beaten
1 tablespoon vanilla extract

Sift together dry ingredients. Cut in shortening with a fork. Add eggs and vanilla; mix well. Roll out a portion on floured surface. Cut with floured cookie cutters. Work in remaining mixture into next portion and repeat.

Try not to over mix the dough or the cookies will be dense. Drop by spoonfuls onto the prepared cookie sheets.

Bake at 375 degrees; Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Submitted on 2/28/2004 by: MichaelWagner

Hazelnut Toffee Crunch -- From South San Juan Mtns of Colorado

Vegetarian: Yes

Here's another little sweet-tooth pick for all those that are addicted to chocolate and toffee.

1-1/2 Cups milk chocolate chips
1/2 cup white sugar
1/2 cup butter (no substitutes)
1-1/2 cups chopped hazelnuts
2 Tbsp. light corn syrup

Line a 9-inch pan with enough aluminum foil to extend a little past the edges, and butter the foil. Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part. In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.

Submitted on 1/4/2004 by: LKWagner

Colorado Mtn Pecan Caramels -- From South San Juan Mtns of Colorado

Vegetarian: Yes

This Pecan Caramel recipe came from a citizen of the South San Juan Mtns of SW Colorado during the 2003 Holidays. They are fantastic and addictive.

3 Cups sugar
1-3/4 Cup Karo syrup
2 Sticks Butter
2 Cup Whipping Cream
1 tsp. Vanilla
3 Cups Pecans

Boil to 242 soft ball (just past) maybe more if you are in the higher elevations. Butter a rectangular metal aluminum pan then add pecans to pan. Pour hot caramel into pan. The aluminum pans are flexible. Caramels are easily extracted on to a cutting board or marble slab. Cut and wrap in wax paper.

Submitted on 12/31/2003 by: Linda K.Wagner

Toffee -- From Stan Paris

Vegetarian: No

As a kid, I used to go over to Bob Kirkbrides house, along with other kids, and watch him make candy. He would do the old fashioned taffy pull, and of course, peanut brittle, which he would pour onto a slab of marble to cool. It is by far the best peanut brittle recipe out there, and I have tried almost all of them. Of course, I have tweaked it over the years, by adding a little more butter, salt, and soda, but it still is essentially the same. Each year, for the last thirty years or so, I have made around 80 batches of candy (peanut brittle and toffee), and got quite a reputation. Fortunately, it was something I loved to do. Each year, just before Thanksgiving, I would line the kitchen with foil (guard against splatter), and end just before Christmas.

1 lb butter
2 cups sugar
2 T. white Karo Syrup (1.5 oz)
6 T. water (3oz)
1 cup chopped almonds
6 plain hershey bars (1 large 8 oz bar + two sections)
1 tsp. vanilla

Melt butter, stir in sugar until boiling. Mix Karo in hot water and stir in vanilla. Cook over medium high heat to hard crack (300 degrees). Spread onto 14 1/4 inch x 17 1/4 inch pan and lay candy bars on top. Spread chocolate and sprinkle with nuts.

Submitted on 1/25/2004 by: StanParis

Peanut Brittle -- From Stan Paris

Vegetarian: No

This is a Stan Paris variation of Col. Kirkbride Peanut Brittle that Kirkbride made up every year for people around the NW parts of Oklahoma way back when. Stan gave this Peanut source $1.09 per LB, 20lb bulk box, 12/2/99, Sanfilippo and Sons, 800-218-3077 Robin, San Juaquin Valley. L.A. location: 515 S. Lemon Ave., Walnut Ca., 800-326-1244.

1 cup water
1 cup White Karo
2 cups sugar
2 cups Raw peanuts
2 T. butter heaping
2 tsp. baking soda heaping
1/2 tsp. salt heaping

Mix Butter, Baking Soda & Salt into a ball and set aside. Mix Karo in hot water and add to sugar in pan. Cook over high heat until boiling. Add peanuts and cook to hard crack 295 Degrees. Quickly, But Thouroughly, stir in butter & soda mixture. The ORIGINAL Recipe did not call for heaping protions, but I think it enhances the flavor. Spread evenly on 14 1/4 inch x 17 1/4 inch pan.

Submitted on 1/25/2004 by: StanParis