Orange Sugared Walnuts

1-1/4 cup sugar
pinch of salt
1/4 cup water
3 Tbsp. orange juice

Combine together in large skillet.  Cook slowly until soft ball stage (236 degrees).  Remove from heat.  Immediately add:

1-1/2 tsp. grated orange rind
1/4 tsp. vanilla
2-1/2 cup walnut halves

Stir carefully until coating turns creamy and loses its gloss.  Spoon onto wax paper and separate nut halves at once.  Cool thoroughly before storing in covered container.

NOTE:  Pecan halves may be substituted for walnuts.

Nut Brittle

1 cup light corn syrup
2-1/4 cups sugar
1 cup water
2 cups chopped unsalted nuts
2 Tbsp. butter
3/4 tsp. salt
1/2 tsp. baking soda
2 tsp. vanilla

1.  Generously grease two 15-1/2x10-1/2x1-inch jelly roll pans.

2.  Combine corn syrup, sugar and water in medium-size heavy saucepan.  Stir to blend.  Bring to boiling over medium-high heat, stirring to dissolve sugar.  Lower heat to simmer; continue cooking, without stirring, until mixture registers 250 degrees on candy thermometer, about 10 minutes.

3.  Stir in nuts.  Continue cooking, stirring occasionally, until mixture registers 300 degrees .  Remove from heat. 

4.  Carefully stir in butter, salt, baking soda and vanilla.  Working quickly, pour mixture onto prepared jelly-roll pans and spread as thinly as possible.  Cool pans of brittle completely on wire rack.

5.  Break brittle into rough bite-size pieces.  It may be necessary to loosen some of the brittle from the bottom of the pan with a knife.  Store tightly covered.

SPICED NUTS

1 cup sugar
6 Tbsp. canned milk
1 tsp. cinnamon
pinch of salt
1/2 tsp. vanilla
3 cup nut meat

Combine ingredients except nuts and cook to a soft ball stage.  Remove from heat and stir in 3 cups of nuts (your favorite kind) until well coated.  Cool on wax paper.  Separate pieces.

CARMEL CANDY CREAMS

3 cups brown sugar
1-1/2 cup shite sugar
1 cup syrup (scant)
1-1/2 cup milk
1/2 cube butter, same degree as cream

Caramelized cream:
4 cups sugar
1/2 cube butter
1-1/4 cup half & half
1 cup sugar, caramelized

Add carmel to boiling candy.  Stir until well blended.

LOLLIPOPS

1 cup sugar
1/4 cup white corn syrup
1/2 cup water
1/2 flavoring & color

Bring all but flavoring and color to a boil.  Cook to 280 degrees or hard crack stage.  Add flavor and color.  Pour in molds.

BUTTERSCOTCH:

Cook above syrup to 250 degrees and add 1/4 tsp. salt and 1/2 cup butter (softened).  Let cook to 295 degrees.  Pour in molds.

FANTASY FUDGE

Grease a 9x13 pan.

Melt 3/4 cup margarine in microwave on high for 1 minute.

Add:
3 cups sugar
2/3 cup evaporated milk

Mix well and microwave on high for 5 minutes.  Stir at 3 minutes.  Mix well and microwave on high again for 5-1/2 minutes, stirring at 3 minutes. 

Add:
1 pkg. (12 oz.) chocolate chips
1 cup nuts
1 tsp. vanilla
1 jar marshmallow creme.

VELDA'S TOFFEE

2 cups sugar
1 lb. butter
4 Tbsp. water

Stir constantly, cooking until mixture turns a light brown.  Add 2 tsp. vanilla.

VANILLA FUDGE

2 cups evaporated milk
6 cups sugar
1 tsp. salt
6 Tbsp. butter or margarine
1-1/2 tsp. vanilla
1 cup marshmallow cream
1-1/2 cups chopped walnuts

Combine milk, sugar, salt and butter in a 4-quart saucepan.  Mix thoroughly.  Cook over medium heat, stirring constantly, to 236 degrees on a candy thermometer, or until candy forms a soft ball when dropped into cold water.  A full rolling boil should be maintained throughout. 

Remove from heat.  Cool at room temperature without stirring until lukewarm.  Blend in vanilla.  Work in marshmallow cream and nuts, stirring until candy loses its gloss.  Quickly spread in a greased 12x7-inch pan.

PEANUT BRITTLE

2 cups sugar
1 cup light corn syrup
2/3 cup water
1/4 tsp. salt

Cook together in a very heavy skillet to a full boil until it reaches the hard crack stage - 300 degrees.  Then add:

1 lb. raw blanched peanuts
1/2 cup butter (must be butter)

Continue cooking over low heat, stirring constantly so that peanuts do not burn, about 10 to 12 minutes.  When peanuts are cooked, add:

2 tsp. baking soda
2 tsp. vanilla

Stir in real fast and well.  Candy will foam and puff up, but mix it all in really well.  Then pour out onto 4 well buttered cookie sheets and spread as thin as you can with the wooden spoon.  Before brittle sets up butter your finger tips real well and put the brittle to the edges of the cookie sheets.  Go from pan to pan, working as fast as possible and pull the candy as thin as possible.  When it is thoroughly cooled, break into pieces.  Store in an air-tight can or Tupperware container.

BUTTERSCOTCH-TOFFEE FUDGE

1 pound light brown sugar

1 1/2 cups marshmallow creme ((6 oz) or fluff (9 1/2 oz)

3/4 cup light cream

1/4 cup butter or margarine

1 cup butterscotch-flavor chips (6 oz)

5 chocolate-covered toffee bars (Skor or Heath, about 1.25 oz each), chopped coarse

Grease a 9-inch square pan.  Stir sugar, marshmallow creme, cream and butter in a heavy 3-quart saucepan over medium heat until mixture comes to a full boil. Boil, stirring constantly, 6 minutes.  Remove from heat; stir in chips until melted, then toffee bars.  (Toffee bars may not melt completely.)  Pour into prepared pan and chill until firm.  With a sharp knife, cut into 1/4-inch squares.  Store airtight in refrigerator.  Makes 36, about 2 1/2 pounds.

FUDGE

2 cups sugar
2 squares chocolate
6 oz. can milk
dash of salt
1 tsp. syrup

Stir until sugar is dissolved and chocolate is melted.  Cook (without stirring) until softball stage.

Add 2 Tbsp. butter

Cool to warm.  Add 1 tsp. vanilla and beat.  Add nuts and pour in buttered pan.

FAST CHOCOLATE-PECAN FUDGE

1/2 cup butter or margarine
3/4 cup HERSHEY'S cocoa
4 cups confectioners' sugar
1 tsp. vanilla extract
1/2 cup evaporated milk
1 cup pecan pieces

Line square pan, 8x8x2 inches with aluminum foil; set aside.  In medium saucepan melt butter.  Remove from heat; stir in cocoa.  Stir in confectioners' sugar and vanilla; add evaporated milk.  Stir constantly over low heat until warm and smooth; add pecan pieces.  Pour into prepared pan.  Cover; chill until firm.  Cut into squares.  Store, covered, in refrigerator.

(4 dozen squares)