Our Family Recipes
Ingredients:
Directions:
Break graham crackers apart, lay down side by side on foiled cookie sheet. Bring rest of ingredients to a boil. Cook about 2 minutes, pour over crackers. Bake 10 minutes at 350.
Microwave chocolate in large microwaveable bowl on high 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Stir in peant butter until well blended. Cool to room temperature. gently stir in whipped topping. Refrigerate 1 hour.
Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1 inch balls. Roll in sugar. Store in refrigerator. Makes 3 doz. or 12 servings, 3 truffles each
Substitute: prepare as directed and roll in finely chopped pecans, toasted coconut flakes, grated semi-sweet or premium white baking chocolate or finely crushed nabisco cookies instead of powdered sugar.
Melt butter and chocolate together. Mix in all other ingredients with a spoon until it forms a ball. Make snake shape; roll in wax paper. Cut to length and put in refrigerator.
The key to “brittleness” is thinness. Warming the cookie sheet helps in spreading the candy in a thin layer.
Butter 2 cookie sheets, 15 1/2 by 12 inches; keep warm. Mix baking soda, 1 teaspoon water and the vanilla; reserve. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240 degrees on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
Stir in margarine and peanuts. Cook, stirring constantly, to 300 degrees or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle (watch carefully so mixture does not burn). Immediately remove from heat; stir in baking soda mixture.
Pour half of the candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick. Cool; break into pieces. About 2 pounds candy.
Heat sugar, corn syrup and water in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 260 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball. Remove from heat.
Beat egg whites until stiff peaks form; continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull (mixture may become too stiff for mixer). Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper. About 4 dozen candies.
*Use 1 Tablespoon less water on humid days.
Put in double boiler and mix well. Cook until thick. Keep mixture over the hot water while spooning small amount onto Ritz crackers.
Bake at 350 degrees for 8-10 minutes. Remove from oven and frost with brown butter and powdered sugar frosting.
Brown butter for a minute or two until it gets a bit bown, then add powdered sugar. I got the recipe from Grandma Dennis so no idea how much, but I’m thinking 1 stick of butter and then powdered sugar to make thick enough to stay on crackers and be able to spoon drip onto them.
Use a medium size box of Ritz crackers. (1 pound box I believe). It will take most of the box.
Mix together flour, oats, salt, soda, brown sugar, and butter. Mix until crumbly. Pat half of the mixture into ungreased 9X13 pan. Bake at 350 degrees for 10 minutes.
Melt in saucepan the milk and caramels. Sprinkle chocolate chips on top of the baked mixture. Drizzle caramel over top. Sprinkle reserved crumbs over all. Bake at 350 for 15 minutes.
Melt 3 large Hershey’s with almond candy bars
Mix in 1 8 oz package thawed Cool Whip
Let set up in fridge.
Roll into balls – then roll in coconut
Store in fridge.
Mix in bowl:
On stove mix:
Bring to a boil. Boil for 3 minutes.
Remove from Heat. Add:
Pour over cereal and coconut.
Cool on cookie sheet. I usually just leave in bowl to cool and it seems to work fine.
Butter a cookie sheet. Add chopped nuts and grated chocolate.
Melt 2 cups butter or margarine (half and half) in large pan.
Add 2 cups sugar, sugar, corn syrup, and water. Stir until well blended.
Cook to hard threads (290 degrees) and stir to prevent burning.
Remove from heat. Add vanilla.
Pour candy over nuts and chocolate. Do NOT scrape pan.
Cool and break into pieces.