|1 cup sugar
1 cup dark corn syrup
1 tablespoon vinegar
tablespoon baking soda
1 pound chocolate almond bark, melted
dash of salt
|In a heavy
saucepan, combine sugar, corn syrup, dash of salt and vinegar.
Cook over medium heat, stirring constantly, until
sugar dissolves. Cook without stirring until the
temperature reaches 300°F (hard crack
stage) on a candy thermometer. Do not overcook.
Remove from heat and quickly stir in baking soda.
Pour inot a buttered 13 x 9 x 2-inch baking pan.
Do not spread candy; mixture will not fill pan.
When cool, break into bite-sized peices. Dip into
melted chocolate. Place on waxed paper until the
chocolate is firm. Store candy tightly covered.
Yield: 1 to 1-1/2 pounds.
drained maraschino cherries
(sliced in half and cut in 5 pieces)
2 lbs powdered sugar
1/2 1 cup margarine, melted
1 cup coconut
1 cup finely crushed walnuts
1 dash salt
1 dash vanilla
until dough is tight. Chill for 2 hours. Make walnut size balls
and wrap around the pieces of cherries.
Chill them for at least 2 hours more. Cover with Chocolate
Topping before serving.
3/4 package paraffin wax
1 semisweet chocolate bar
1 package chocolate chips
Slowly melt over hot water. Mix well. Dip balls in chocolate,
place walnut in center and let cool.
1 can jellied sieved cranberry sauce
1 cup sugar
2/3 cup coarsely chopped nuts
2 (3 ounce) packages orange Jell-O
2 (3 ounce) packages red Jell-O
|Beat sugar and
crandberry sauce together in sauce pan. Melt and bring to a boil
over moderate heat and add jello. Stir untill dissolved. Add
nuts. Pour into lightly oiled 9x5x3 pan. Refrigerate untill
firm. Cut into small 1 to 1 1/2 pieces and roll in granulated
sugar. Let stand at room temperature to dry. After 24 hours
sugar again. Makes 50 candies.
Note: You may add 1 1/2 package knox gelatin for stiffer
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