My Great Recipes Collection

Great Recipes From the Past

Candy

Coz Mary’s Fudge

by Leave a Comment

I don’t know who cousin Mary is, but this chocolate fudge must be really good – the note on the recipe says “This is the best ever!”

 

Print

Coz. Mary's Fudge

Ingredients

  • 3 cup sugar
  • 3 tablespoon cocoa
  • 1 dash of salt
  • 3/4 cup milk
  • 1 1/2 tablespoon butter
  • 1/2 cup white karo
  • 1 cup nuts
  • 1 1/2 teaspoon vanilla

Instructions

  1. Mix sugar, cocoa, salt, corn syrup and milk. Stir constantly till it comes to a boil. Do Not Stir Again.
  2. Cook to soft boil stage - a drop can be picked up between fingers after testing in cold water.
  3. Remove from heat. Add butter and vanilla. Cool. Beat until creamy.
  4. Add nuts. Pour into greased pan.
  5. Cut in squares. Store in air tight container.

Recipe Notes

*May use half and half instead of milk. This is the best ever! from Mrs. T. S. Taylor, Como, Miss.

iss.

Date Loaf Candy

by Leave a Comment

I’m dipping into the Cross Country Cookery cookbook and finding all sorts of interesting sweet treats. This date loaf candy sounds scrumptious.

Print

Date Loaf Candy

Ingredients

  • 3 cup sugar
  • 1 lb dates chopped
  • 3 tablespoon butter
  • 3 tablespoon karo
  • 1 cup milk
  • 2 cup nuts chopped
  • 1 teaspoon vanilla

Instructions

  1. Cook sugar, karo, and milk to soft ball stage when tested in cold water.
  2. Add dates and butter while on stove. Cook 1 min longer.
  3. Remove from stove and beat until hard enough to roll.
  4. Drop in line on damp cloth. Shape into loaf. Let stand until cloth is dry.
  5. Slice at this point, or roll into vanilla caramel recipe and chopped nuts

English Toffee

by Leave a Comment

This recipe for English Toffee comes from the Cross Country Cookery cookbook. This sounds like an easy-to-make holiday sweet treat.

Print

English Toffee

Ingredients

  • 1 cup sugar
  • 1 cup almonds
  • 1/2 cup butter
  • 3 large Hershey Bars
  • 1 dash salt

Instructions

  1. Put sugar, salt, butter, and nuts on together. Cook very slowly, stirring constantly. From time to time take a knife and separate the crystals from the sides of the pan.
  2. Let cook until it clicks against the side of the cup after being tried in cold water. It will be brown.
  3. Pour into tin (not buttered.) Cover with 3 layers hershey bars while toffee is still hot.
  4. When melted, spread evenly and sprinkle with grated almonds. Break into pieces.

Recipe Notes

(This is an original Fannie Farmer recipe.) from Ida Ramsey, Viola, Tenn.

Chocolate Covered Cherries

by Leave a Comment

The Cross Country Cookery cookbook has a host of delightful sweet treats. These chocolate covered cherries sounds like a pretty make ahead sweet treat for the holiday season.

Print

Chocolate Covered Cherries

Keyword cherry, chocolate
Servings 60 servings

Ingredients

  • 60 maraschino cherries with stems
  • 3 tablespoon oleo
  • 3 tablespoon corn syrup
  • 1/4 teaspoon salt
  • 2 cup powdered sugar sifted
  • 1 1/2 lb chocolate

Instructions

  1. Drain cherries well. Let stand on paper toweling. 

  2. Combine butter, corn syrup and salt. Stir in powdered sugar. Knead til smooth. Chill if too soft. Place on waxed paper lined baking sheet. Chill.

  3. Shape a marble size piece of powdered sugar mixture (about 1 teaspoon) around each cherry. Place on waxed paper lined baking sheet. Chill.

  4. In small heavy saucepan over hot water, melt the chocolate; stir constantly. Do Not Add Any Liquid.

  5. Holding onto stems, dip the cherries, one at a time, into melted mixture. Spoon over cherries to coat. Place on waxed paper in cool place to harden. Let ripen a week or two so fondant will begin to liquefy.

Pecan Pralines

by Leave a Comment

This recipe for Pecan Pralines comes from the hand-written Cross Country Cookery cookbook.

The recipe says to “combine sugar, water, and vinegar,” but the ingredient list does not give a measurement for water – nor does it even mention water!

In the past, I’ve made the Old-Fashioned Pecan Pralines from Cooks Recipes that does include 1 1/2 cups of water (plus two kinds of sugar, pecans, butter, and vanilla extract.)  I’m betting you’d need 1/2 cup of water or so here: 1/2 cup cream, 1/2 cup karo for 1 cup. Then add 1/2 cup water for 1 1/2 cups of liquid.

What do you think?

Print

Pecan Pralines

Ingredients

  • 2 cup sugar
  • 1/2 cup light cream
  • 2 cup pecan
  • 1/2 cup white karo
  • 1/2 stick oleo
  • 1 teaspoon vanilla
  • 1/2 teaspoon vinegar

Instructions

  1. Combine sugar, water, and vinegar. Cook to soft boil stage.
  2. Add nuts and butter. Remove from heat.
  3. Beat till thick. Drop from teaspoon on wax paper.