Florence Warner
FUDGE
| 4 1/2 cups sugar | 3 pkgs (6 oz each) semi sweet chocolate chips |
| 1 can (12 oz) Carnation Milk | 1 jar (7 oz) marshmallow cream |
| 1 1/3 stick Oleo | 1 cup chopped pecans. |
Boil sugar, milk, and oleo together 10 minutes, stirring constantly. Remove from stove, add marshmallow cream, chips and nuts. Immediately pour into buttered 9 x 13” pan.
Arthur & Patty Smith
PEANUT BRITTLE
| 2 cups sugar | 1 Tbsp butter |
| 7/8 cup white Karo syrup | 2 tsp baking soda |
| 1/2 cup water | 1 tsp vanilla |
| 1 lb raw Spanish peanuts | |
Cook first three ingredients together to the crack stage. Add peanuts and butter. Cook slow until peanuts are roasted; about 15 minutes. Remove from fire and add baking soda and vanilla. Stir until foamy. Pour on buttered cookie sheet to cool.
Arthur & Patty Smith
CANDIED PECANS/ALMONDS
| 1 1/2 cup sugar | 1/8 tsp salt |
| 1 egg white | 2 cups pecans or |
| 1 1/2 tsp vanilla | Whole unblanched almonds |
Heat oven to 300°. Line large baking sheets with aluminum foil. Place sugar in large bowl. Beat egg white lightly in medium size bowl. Stir in vanilla and salt. Add nuts, tossing until coated with egg mixture. Using slotted spoon, transfer nuts to sugar in bowl. Toss well to coat nuts evenly. Remove coated nuts to prepared baking sheets, spacing them 1/2 inch apart. Bake at 300° 20 – 25 minutes. Cool nuts completely on baking sheets. Store in airtight containers for up to one month.
