Vanilla Caramel Pecan Tools - Della G.

Let's just say a crystal dish was not my best choice for picture taking.  I thought I had cooked both the caramel and the fudge long enough but both were pretty soft so it was hard to roll up.  The nuts would not have helped so I left them off. 
I used White Fudge Nut Roll - Mildred M. on the previous page for the white fudge called for in the recipe. I think this would be a wonderful and pretty candy when cooked long enough.  I will probably add this to my Holiday Candy Making List.  When making fudge or stirred candies, I butter the sides of the pan before adding ingredients. (I added this in the instructions.)

Vanilla Caramel Pecan Rolls - Della G.

1/2  C. Brown Sugar                                        1/2  C. Cream
3/4  C. Sugar                                                   3/4  C. Canned Milk
3/4  C. Corn Syrup                                          1/3  C. Butter
1/8  tsp. Salt                                                    1  tsp. Vanilla

Butter the sides of the pan.  Combine sugars, syrup and cream in heavy saucepan and place over low heat, stirring occasionally until all the sugar is dissolved.  Remove from heat,  add butter and salt gradually.  Add evaporated milk stirring until well blended.  Continue cooking to a firm ball.  Remove from heat, add vanilla stirring only enough to blend.  Pour into lightly greased pan or cookie sheet to about 3/4" thick.  Make a white fudge recipe. (White Fudge Nut Roll - Mildred M.)  When fudge is cool, beat until mixture thickens, pour on caramel mixture and roll up like a jelly roll.  Roll in pecans and cut.

White Fudge Nut Roll - Mildred M./English Toffee-Della G./Marshmallow Fudge-Lillian G.

I have put off making Carmel most of the year due to high humidity during the weeks we were assigned.  Strange, I know, but Albuquerque has decent humidity in the summer and early fall.  So here are all my candies, except, fondant.  Maybe someday I will make it, but I just wasn't feeling it.

English Toffee - 3 1/2-stars

Now I realize it doesn't look like English Toffee, but that is because it needed to cook about 2 minutes longer.  That said, the flavor is pretty good, it tastes like English toffee, my only issue was it didn't call for vanilla and it would have made a big difference.  The other issue with the recipe is that it says to use two cookie sheets because it makes a big batch.  So I halved it and did it on one, except, her cookie sheets must have been significantly smaller than mine, because it only covered about 1/3 of the pan.  So note to self, use a full recipe and use the smaller size cookie sheet.  Also. It says to tour it over and put chocolate on both sides.  I wasn't planning  on doing that since I like it better with chocolate just on the top.

English Toffee

2 1/2 C sugar

1/2 C water

1/4 C corn syrup

1 lb butter

1 tsp vanilla

1 lb chopped pecans

2 lbs milk chocolate

Spread pecans on one buttered smaller-sized cookie sheet, and sprinkle pecans on the pan.  Cook sugar, water, corn syrup, and butter on a pan.  Stir constantly, bring to a soft crack (don't go look for the cookbook to define soft-crack at this stage, it will go to sugar, not that I did that...  Soft crack means it makes pliable strings when dropped in cold water).  Add vanilla.  Pour over pecans.  Let top set just a bit and place chocolate on top to melt.  Sprinkle chopped nuts.  Once cool, bang cookie sheet on counter to break up the toffee and store in a dry place with wax paper in between.

Marshmallow Fudge - 3-stars

This is your basic marshmallow fudge recipe, it is fine, but not as good as mom's.  Some of the measurements are a little different than the recipe you find of the container, but it tastes like marshmallow fudge.

Marshmallow Fudge

4 1/3 C sugar

1 lg can evaporate milk

1/3 C butter

1 pt marshmallow cream (this is two containers, if you think it is one you will have to run to the store when it is partially mixed up.  Once again, not like that happened...)

12 oz chocolate chips

Chopped nuts, if desired

Combine sugar, milk, and butter and, stirring constantly, bring to a boil and cook to soft ball stage (about 5 min on med heat).  Pour over remaining ingredients and stir together.  Cut into squares.

White Fudge Nut Roll - 4-stars

Seriously, this is one of the best things I have ever had.  I loved it so much I put some in a small bowl to keep just as white fudge, and the dipped the remainder.  The only complaint I had is that I should have frozen the fudge in a roll first before dipping, and I should have waited for the chocolate to cool a bit more so the fudge didn't melt.  Oh, and I really wish I would have doubled it!   It is divine!!!!

White Fudge Nut Roll

2 C sugar

2 T light syrup

3/4 C cream

Dash salt

1 t vanilla

Cherries and nuts, chopped (didn't use)

Combine sugar, syrup, cream, and salt.  Bring to a boil on med heat, stirring constantly.  Cook to soft ball stage, stirring occasionally.  Cool, and beat until it loses it's gloss.  Add nuts or cherries, if desired. Roll into snakes and freeze then roll in melted chocolate and then nuts.

5 Pound Fudge by Mildred M. and Della G.

I hear Della was a great candy maker, so I had high hopes for this recipe.  She did not disappoint.  The fudge is delicious.  My only complaint is that if I am going to make fudge out of marshmallow cream and chocolate chips, I don't want to mess with cooking and stirring a syrup until it reaches soft ball stage.  If I have to go to that hassle, I will just make my old fashioned recipe with cream and everything.  So, I am giving it a 3 because the flavor is great, but it isn't as easy as the new recipes with the same ingredients.

5 Pound Fudge by Mildred M. and Della G.

4 1/2 c sugar
1 large can evaporated milk
1/3 c butter
1 tsp vanilla
8 oz marshmallow cream
2 packages chocolate chips
1 c nuts

Cook sugar, milk, and butter, in a saucepan, to soft ball stage.  Remove from heat and add everything else.  Stir just enough to melt everything.  Pour into a greased or wax paper lined pan.

Verda's Butter Crunch Candy by Della G.

Della must have been a candy making woman, because she has a lot of yummy candy recipes.  This is no exception.  Essentially, this is toffee.  It is really yummy and pretty easy.

Verda's Butter Crunch Candy by Della G.

2 c sugar

1/2 c water

1/4 c white Karo

1 c butter

1 3/4 c blanched almonds

5 oz chocolate chips

Put first 5 ingredients in a large frying pan (very large and deep frying pan or a heavy pot, when it boils it about triples) and cook over medium heat, stirring constantly, until mixture forms a brittle mass when dropped in a cup of water, 285 degrees.  Syrup should be thick and amber colored, like toffee.  Pour into a jelly roll pan and spread evenly. Cool, then spread melted chocolate chips evenly over the top.  (Or you can sprinkle them on as soon as the candy forms a crust and then spread them when they are melted)  Sprinkle finely chopped nuts over the top.When cooled completely, break into pieces.  Makes 2 lb candy.

Merry Window Carmels - Rua J.

What a way to eat caramel.  My favorite candy.  I had never heard of using fondant for dipping candy.  It is interesting.  I tried to melt it and it seemed to get really thick and then all of a sudden it became smooth and creamy.  When I took if off of the heat to do the dipping it thickened really fast.  It says to dip the caramel quickly and I tell you they mean it.  The warm fondant starts to melt the caramel and so you get the result shown below.  Cracked fondant coating.  And guess what, the caramel does leak out of any cracks that may be in the coating.  Surprise, surprise, surprise as Barney would say.

I don't think summer is the best time to be dipping any kind of candy.  It has a hard time setting up.  I should have put it directly in the fridge after I dipped it for the fondant to harden.  The caramel is quite soft so as you can see below it tries to form it's own shape.  The nuts on the bottom are essential.  Between the fondant and the caramel they would stick to the plate and you would end up with a gooey mess when you tried to transfer them to a plate for serving.  I think keeping them cool to eat would also be wise.  If you tried to eat just half of the candy it would crumble and drip all over you.  A yummy, sticky mess and mouth full.

Merry Window Caramels - Rua J.

1  C. Ripened Fondant                                        4  drops glycerine (or 1/4 tsp. corn syrup)
1/2  tsp. Vanilla                                                   Use Cream Caramel Recipe

Melt fondant in top of double boiler, over boiling water.  Drop caramels one at a time.  Coat quickly and drop in finely chopped walnuts on waxed paper.

Cream Caramel - Rua Jones

4  C. Sugar                                                        1/4  tsp. Cream of Tarter

2  C. Karo syrup                                                1/2  tsp. Salt
4  C. Whipping Cream (un-whipped)                  2  tsp. Vanilla

Mix sugar, salt and Cream of Tarter together in heavy 4 quart pan.  Stir in  Karo and 1/3 of the cream.  Cook over medium heat stirring until sugar is dissolved and it is boiling slowly.  Cook to softball.  If this seems too hot, reduce heat so candy will not scorch.  Slowly add another 1/3 of cream.  (Heat may be turned up to med-high when adding cream if you watch it carefully and turn it down again after each cream portion has been added.)  Do not allow boiling to stop or candy will curdle.  Cook to soft ball again.  Slowly then add last 1/3 of cream keeping mixture boiling.  Cook to firm ball.  Remove from heat and add vanilla.  Pour out into buttered 9 x 13 pan.  Let cool.  Cut into squares wrap in waxed papers, individually.  Store in covered tin box or in fridge in sealed container.  Will keep 2-3 wks. 

Panoche by Louise M

See Pecan Log by Louise M.

Nut Caramels by Louise M.

See Pecan Logs by Louise M.

Pop Corn Balls - Maurine G. & Amanda P.

These are excellent.  My sister makes pop corn balls for Dad for Monday nights quite often and I think this is the recipe she uses.  No wonder she uses this, it is wonderful!!!  With me how can you go wrong with anything that is caramel.  The recipe does not say how much popcorn to pop so I did about 7-8 quarts I know it will work with this much because I almost made the wrong recipe.  I had the corn popped when I realized I was gathering the ingredients for the wrong one.  I shifted gears and moved forward.  The recipe covered the pop corn well and made a little over 2 doz. balls that were a little larger than a baseball but a little smaller than a softball.  A good sized helping of pop corn.  The recipe takes less than a half hour from start to finish.  That almost includes clean up.  Great treat!

Pop Corn Balls - Maurine G. & Amanda P.

2  2/3 C. Brown Sugar (1 lb.)                                   1  Can Sweetened Condensed Milk
1  C. Karo Syrup                  
1  Cube Butter                                                          7-8  Quarts popped Pop Corn

Stir the first 3 ingredients together over med heat until dissolved.  Bring to a boil still stirring and add the condensed milk slowly, continuing to stir as not to stop the boiling candy.  Cook 5 min. stirring occasionally so candy does not burn or stir the whole 5 min.  Pour over popped corn and stir until all the corn is covered.  As soon as the mixture is cool enough to mold, butter your hands and make into balls quickly so they will stick together and place on waxed paper.

Cream Caramels - Rua J.

If you already made this Krystal post yours and I will delete mine.  I had to make this for my Merry Window Caramels so I posted.  I use a caramel recipe similar to this one for some of my Christmas Candy.  This is almost fool proof except adding the cream too slowly so the candy curdles.  We love caramel and it is used for so many things.  This is more labor intensive for popcorn balls but it can be used for them or you can use it for a caramel topping for ice cream.  Just don't cook it as long.  You stop cooking as soon as you add the last of the cream and it boils together so it won't separate.

Cream Caramel - Rua Jones

4  C. Sugar                                                        1/4  tsp. Cream of Tarter

2  C. Karo syrup                                                1/2  tsp. Salt
4  C. Whipping Cream (un-whipped)                  2  tsp. Vanilla

Mix sugar, salt and Cream of Tarter together in heavy 4 quart pan.  Stir in  Karo and 1/3 of the cream.  Cook over medium heat stirring until sugar is dissolved and it is boiling slowly.  Cook to softball.  If this seems too hot, reduce heat so candy will not scorch.  Slowly add another 1/3 of cream.  (Heat may be turned up to med-high when adding cream if you watch it carefully and turn it down again after each cream portion has been added.)  Do not allow boiling to stop or candy will curdle.  Cook to soft ball again.  Slowly then add last 1/3 of cream keeping mixture boiling.  Cook to firm ball.  Remove from heat and add vanilla.  Pour out into buttered 9 x 13 pan.  Let cool.  Cut into squares wrap in waxed papers, individually.  Store in covered tin box or in fridge in sealed container.  Will keep 2-3 wks. 

Fondant - Rua J.

Very unexciting picture.  I only made half of the recipe so I did not have sooooo much.  This made 2-3 cups of fondant.  The fondant is ripening now.  I am going to make my next candy with it.  I have to have Cream Caramels to make Merry Window Caramels so I made the caramel recipe also.  It is cooling.  So whoever has that recipe.  You do not need to do it unless you want to.  I will post it later.

Fondant - Rua J.

6 C  Sugar                                                      1/4  tsp.  Cream of Tartar
1/2  tsp. Salt                                                    6  Tbs  White Corn Syrup, Karo
2  C.  Warm Water

Mix dry ingredients.  Add Karo and water.  Put on medium heat and stir until sugar is dissolved.  Do not stir again.  Cook to soft ball.  Pour out onto bowl and let stand until cool enough to hold hand on the bottom comfortably, or pour out onto cold slab.  Beat until fondant creams and turns white.  Candy will form a large ball, pick it up and knead until soft and pliable.  Any lumps that form can be mashed between thumb and fore-finger.  Put into ungreased bowl.  Cover with folded wet cloth and let stand at least 24 hours to ripen.  It can stand several days if cloth cover is kept wet.  Fondant may now be flavored and make into coconut balls (flavored with grated rind of 1 orange or 1 lemon, and colored.)  (Can be made into peppermint-walnut rolls, colored green.  Peanut balls or used to dip nuts or caramels for Merry Windows.  (my recipe).  When melting fondant to dip the Merry Window caramels and cinnamon spiced nuts, add 4 drops glycerine per cup of ripened fondant.

Pecan Panoche by Rua J. & Chocolate Crackles by Lillian G.

I started the day thinking I would make a quick batch of penoche, and ended up spending the whole day in the kitchen.  I know how to make penoche, so no big deal, right? I put the ingredients in the pan and started it cooking.  My grandma's recipe usually takes up to 2 hours to cook, so I don't even check it for an hour.  This recipe says to cook it at a hotter temperature, so I decided to wait about a half our.  That is too long!!!  It was way past soft ball and almost past hard ball.  I thought, "That's OK, it will just be a little firmer when I stir it."  Wrong!  When I stirred it, it ended up really hard and crumbly, kind of like a smarty.  It still tasted good, but the consistency was strange and you couldn't cut it, you had to break off a chunk.

 Penoche is my husband's favorite, so he suggested that I try again and see if it is better if you do it right.  I checked it after 15 minutes this time and managed to catch it at a soft ball.  It stirred a lot easier and ended up the right consistency, but still a little crumbly.  The flavor was still delicious.  I put a lid on it and when I went to eat some for my after church snack, I found that it is a lot smoother the next day.  The recipe is really easy and it was nice not to have to buy cream to make it.  It is also a lot faster than my grandma's recipe.  I decided that it is good in a pinch, but, if you really want the good stuff, use Louise's recipe.

I tried to take a picture before the frosting set up

Now I had a pan of good penoche, and a pan of strange, chunky penoche that I didn't know what to do with.  So, I decided, chunky penoche isn't that different from toffee chips, I will put it in chocolate cookies.  I needed to try Chocolate Crackles, so I used that recipe.  I took some of the dough out to chill like the recipe says, and added half of the penoche to the rest.  (By the way, I hate chilling dough.  I don't want to wait, I want the cookies now)  The penoche crumbled enough to thicken the dough a little, so I decided to try to cook them without chilling.  They were flatter than pancakes.  Definitely chill the dough!  The dough is a lot like brownie batter, so I decided to cut corners and bake it in a pan like brownies.  This worked great.  Then I added a little milk to the rest of the penoche and melted it down, cooled it, and added powdered sugar to make penoche frosting.  The end result is a really rich and really yummy brownie.  Too bad I will never be able to duplicate it.

After all this experimentation, the dough was chilled, so I rolled the balls in powdered sugar and baked them.  They were not thick, but they weren't pancakes either.  They are gooey and yummy like a brownie cooked like a cookie.  I just wish the dough didn't have to chill.







Pecan Panoche by Rua J.

3 c white sugar
1 lb brown sugar (2 1/4 c)
1/2 tsp salt
1/4 tsp cream of tartar
5 T corn syrup
2 c milk (I used 1%, whole milk would probably be better)
2 tsp vanilla
4 T butter
1 c chopped pecans

Combine dry ingredients in a heavy saucepan.  Add syrup and milk.  Stir, over medium heat, until boiling.  Boil on medium heat until mixture reaches softball stage.  DO NOT OVERCOOK!!!!  Remove from heat and add vanilla and butter.  Pour into a bowl and cool until just warm to the touch.  Beat until creamy and pour into a 9x9 pan.  Cut into squares.  Will be better the second day. (I'm not sure when you would add the pecans, my other recipe says to add nuts after you stir it.)

Chocolate Crackles by Lillian G.

4 heaping T cocoa.  (I used a tablespoon from the silverware drawer and heaped as much cocoa on it as I could)
3/4 c salad oil
2 c sugar
4 eggs
2 tsp vanilla
2 c flour
2 tsp baking powder
1/2 tsp salt
1/2 c chopped nuts
1 c powdered sugar

Combine oil and sugar.  Add eggs one at a time, beating well after each one.  Add vanilla.  Sift dry ingredients together and add.  Add nuts.  Dough is very soft.  Chilll several hours, or overnight.  Roll into walnut sized balls and roll in powdered sugar.  Bake at 350 for 10-12 minutes.  Makes 6 doz. 2" cookies

Opera Creams - Della G.

I don't have a photo because they went to sugar and I didn't even try to beat them.  I called Jennifer to ask about the sugar not dissolving before it started to boil and she thought is the recipe has a misprint.  So, I am guessing it should be 2 C of sugar not 4 C of sugar. I also thought it strange to add salt to the candy after it had been cooked. That said, the flavor wasn't amazing either.  I don't know if I will try them again with 2 C of sugar.  Another thought is the sugar just didn't dissolve well.  Who knows?  Mom was going to check her original book for a misprint.  I have to admit I was really dissappointed.  I was really excited to try these.

Because of all that I am giving it a 1.

Opera Creams
4 C sugar
1 C cream
4 T corn syrup
1 t vanilla
1 C chopped walnuts
dash of salt

Combine sugar, syrup, cream until dissolved, then without stirring, cook to 238-degrees.  Remove from heat and add vanilla, salt, and nuts.  Beat vigorously until creamy and heavy.  Pour on a buttered sheet to cool.  Mark in 1" squares.

Divinity by Lillian G.

I have always been afraid to try divinity because my mom can't make it.  She can make any other kind of candy, so I assumed it must be tricky.  Mine worked great.  Maybe that is because, according to candy lore, divinity is picky about the weather.  If there is a storm coming or anything, it will mess it up.  My mom always  made candy at Christmas, when there is often a storm.  I made a half batch because I didn't want a lot and I wasn't sure how it would work out.  Because of that, I decided to use a hand mixer because 1 egg white is pretty small for my Kitchenaid.  That was a mistake.  I think it would have turned out smoother with the stand mixer.  I kept having to stop the hand mixer to do the next step, but I could have left the Kitchenaid running.  Next time I will do the full batch and use the Kitchenaid.  I only got 10 small dollops of divinity out of a half batch.

Divinity by Lillian G.

Combine these ingredients in a large mixer bowl:
2 egg whites
1/2 tsp cream of tartar
1/2 tsp salt
1 tsp vanilla

Combine these ingredients in a saucepan:
2 c sugar
3/4 c water
1/2 c Karo syrup

Place saucepan over meduim or high heat and stir until boiling.  Cover and continue to boil.  Beat the egg white mixture until stiff peaks form.  When the sugar mixture spins a thread (Better Homes and Gardens defines that as "When a teaspoon is dipped into the hot mixture, then removed, the candy falls off the spoon in a 2-inch-long, fine, thin, thread." 230-233 degrees with a candy thermometer) turn the mixture on low speed and add 1/4 of the syrup mixture slowly to the beaten egg whites.  Leave the mixer on low speed and cook the rest of the syrup to crack stage (295-310 degrees).  Add to egg white mixture and beat until stiff.  Add nuts if desired.  Drop by taplespoons onto waxed paper and cool completely.

Christmas Fudge - Rua J.

I will be honest, I was not excited to do this recipe.  Cherries, pineapple and nuts in fudge...Doesn't appeal to me.  I  decided to get it over with since I had candied cherries and pineapple in the fridge.  I cooked the candy to soft ball but when I went to stir it my on my marble slab my arm ran out of power.  (I know the mixer would have not lasted long enough).  The candy had only began to go to the creamy stage.  Mine is a still a little transparent and sticky.  I tried to stir a small amount after it cooled but the red pineapple and green cherries started spreading color through it all.  Let's just say it isn't pretty.  After all of that is said; if it were creamy white like I expected, it would be gorgeous!!!!!!   I love the flavor!  It is so good.  The nuts and fruit are a really fun combination.  I only used the pecans because I thought it would taste better.  I think I might try to dip a small amount and see how it is.  I would definitely make this one again.  I would do only a half recipe because too many of my family would not eat the nuts.  I really tried to teach them to like nuts but it didn't work.

Christmas Fudge - Rua J.

3  C. Sugar                                                                  2  tsp. Vanilla
1  1/2 C. Light Cream                                                  1  C. Dried Candied Cherries
1  C. Karo Syrup (white)                                             1  C. Dried Candied Pineapple
1  tsp. Salt                                                                   1  1/2 C. Walnuts
2  C.  Pecans

Lightly butter the sides of the pot.  Mix sugar, cream, karo and salt.  Boil to soft ball stage.  Remove from heat and add vanilla.  Beat on medium speed while hot until candy becomes creamy and holds its shape (about 10 min.).  Add fruit and nuts.  Pour into 2- 9"x4" greased pans.  Put in refrigerator.  Cut into cubes.

Chocolate Pecan Roll - Helen J

Horrid photo, I know.  I must admit, I was a little disappointed by this recipe.  I figured, chocolate, butterscotch chips, and sweetened condensed milk, and nuts, how can it go wrong.  And, while it didn't really go wrong, I would prefer Grandma's pecan log or plain fudge.  This was good, and very sweet, but it just wasn't what I wanted.  That said, it is insanely easy (unless you melt the chips in the microwave for too long and they burn and melt the bowl -- not that that happened or anything....)  That said, it was a perfect Christmas treat when you are in a pinch for time.

Chocolate Pecan Roll
6 oz (1 C) milk chocolate chips
6 oz (1 C) butterscotch chips
2/3 C sweetened condensed milk
1/2 C chopped pecans

Melt chips together (over hot water or in the microwave, 30 seconds at a time - not 1 minute).  Stir in milk then stir in nuts.  Chill until firm enough to handle or just pour onto wax paper and roll into a log.  Refrigerate until firm and then slice.

Pecan Logs, Penuche, and Nut Caramels by Louise M.

When we split up the recipes, I had Nut Caramels and Pecan Logs.  Since I needed to make the penuche AND nut caramels in order to make the pecan logs, I switched it with Aunt Renee.  Besides, Renee is already an expert at penuche and doesn't need the practice.  (Okay, okay, so I called her and asked if she happened to have any penuche left over that I could just use for the pecan logs.  It's not cheating!  But she didn't have any, so I had to make it.)  Since I'm doing all three recipes this time, I won't post the next couple times we do candy.

Thoughts on Penuche:

1. I halved the recipe, and it worked just fine.  
2. The first round went to sugar immediately.  I think it had crystals on the bottom of the pan the whole time.  I immediately added some milk to the sugary candy and put it back on the stove (using a different pan).  As soon as it boiled and the crystals were melted, it was at soft ball stage.  Luckily, it worked that time.
3. Stirring the penuche directly on the granite counter top worked well.  I also poured it onto the granite right off the stove.  I would do it that way again.
4. Jennifer (also an expert at penuche) had some extra instructions that really helped.  I will put them in italics.  
5. Do NOT put the toddler in the high chair with fruit loops to keep him busy while you stir the penuche.  He will finish the fruit loops LONG before you finish stirring.  You will then need to bribe your 5 year old to sing songs and do other crazy stuff to keep the toddler from screaming and/or climbing out.
6. Do NOT use your favorite spatula to stir unless it's got a strong handle.  It is entirely possible to break the handle right off in the middle of stirring.  
7. It's AMAZING how good a little butter, cream, and sugar can taste if done right!

Penuche

2 C brown sugar

2 C granulated sugar

2 C cream

1/2 C butter 1/4 C butter

Butter sides of pan.  Bring sugars and cream to boil stirring constantly.  Add butter.  2 TBSP Butter now, 2 TBSP later.  Boil until syrup forms soft ball in cold water.  Do not stir sides of pan.  Remove from heat, put remaining 2 TBSP butter on top.  Let cool to lukewarm.  Beat until thick and creamy.  Pour into pan, or shape into rolls for pecan logs.  Makes 2 Pounds.  DO NOT DOUBLE.

The Caramel recipe was fairly straight forward.  This picture shows how much was left over after I dipped the pecan logs, and since I had some nuts that had caramel stuck to them, I decided to just add the rest of my pecans to some of the caramel.

Nut Caramels
2 C sugar
2 C white syrup (aka Karo Syrup)
1 tsp Vanilla
1 Cube butter
dash salt
1 Can Sego Milk (aka evaporated milk)
1/2 C nuts

Boil Sugar, syrup, and salt to crack stage.  Add milk and butter, which has been warmed together on back of stove, add to sugar mixture stirring constantly so mixture doesn't stop boiling.  Boil until done as firm as desirable (hard ball for pecan logs).  Remove from heat.  Stir in vanilla and nuts (nuts are optional).  Stir until starts to cool.  Pour into well buttered pan.  Cool and cut into squares.  This caramel makes heavenly popcorn balls if you allow the caramel to cook a little less time (soft ball).  It also makes good caramel sauce for ice cream if only cooked a short time after milk and butter are added to sugar mixture.  Use your biggest pan and watch for caramel popping out while adding the milk and butter.  

Thoughts on Pecan Logs

1. There is an art to getting these to look good, and my Grandmother definitely had it figured out.  Hers always looked better than mine.
2. Don't try to dip the penuche into caramel right off the stove.  I have a blister on my finger where I burned it a little.  You might also lose the piece of penuche in the caramel when you drop it from your burning fingers and have to go digging.
3. I found that using my flat wooden spoon to get the penuche out of the caramel worked a lot better than using my fingers or a fork.  I just scooped, let a little caramel drip off, and then flipped it over onto the pecans kind of like I would when dipping chocolates.
4. I also tried dropping pecans onto the top of the caramel/penuche after setting it on some pecans, and then rolling from there, and it helped with getting less caramel on my fingers.  
5. It takes a lot of pecans!  I had a five ounce bag, and it only made three pecan logs.  I ended up pulling some chopped pieces from my pantry to finish the last pecan log. 
6. After you get the pecans stuck into the caramel, you can reshape the log a little, especially if you let it cool some first.
7. Once again, these taste so good!!  And that's just the parts I licked off my fingers after I finished.  I haven't actually cut into one yet.

Pecan Logs
Shape Penuche into rolls about 3/4 inch in diameter.  Wrap in foil or plastic wrap and freeze (I did this step after my penuche had been cooled and refrigerated for a while.  It still worked.)  Make "Nut
Caramels".  While caramel is still warm, dip frozen penuche logs into caramel and coat them, then roll in shelled pecan halves (or chopped pecans).  Cool and store in a cool place (freezer) wrapped in plastic wrap and foil.  Will stay good for months, maybe years.  But only if well hidden.

Marshmallow Eggs - by Gaye M.

I picked this recipe because Easter is coming and they are eggs, perfect, right?  Wrong, mine are not eggs, they are blobs.  The recipe is really simple, but I must have messed it up.  I tried to cover some with colored sugar, like Peeps.  When my 13 year-old  saw them, she said, "Mission failed."  Nothing like a 13 year-old to boost your self-esteem, but she was right. They also made a enormous mess.  Despite my trials, the marshmallows do taste yummy and a lot like regular marshmallows.  My 11 year-old has told me they are delicious at least 4 times.   So, my advice to you is:  It is not worth making your own marshmallows. Go to the store, spend a dollar, and buy your marshmallows.  They come in many beautiful colors and shapes.  Right now, they even have bunnies that actually look like bunnies, or Peeps that are cute not crazy.

Marshmallow Eggs by Gaye M.

2 packages unflavored gelatin

6 T cold water

1/2 c boiling water

2 c sugar

1 tsp salt

coloring, if desired.

Sprinkle gelatin over cold water and allow to soften.  Meanwhile, boil water.  Add gelatin to water and stir, over low heat, until dissolved.  Add sugar and salt; stir and boil until completely dissolved.  Remove from heat and beat, with a mixer, until it is very thick (around 15 minutes).  Fill a cake pan with flour or cornstarch and smooth the surface.  Make indentations with an egg, plastic or real.  Spoon the marshmallow into the indentations and let set.  (This is the hard part because it is the consistency of melted marshmallows.)  Dust the top with flour or cornstarch so they won't be too sticky. Makes about 3 dozen eggs.  

Basic Water Fondant #1 - Della G.

 BASIC WATER FONDANT #1 - Della G.
The fondant on the left of the spatula (clear looking) is the candy before stirring.  The fondant to the right is after it has been stirred about halfway.   In the clear part you can see chunks of something.  That is the butter that rose to the top and set up as it cooled.  It remained a little chunky for a lot longer than I expected during the stirring process.  It did finally mix in VERY smoothly.  I probably should have cooked it a longer but when I tested it, it kind of separated in the water.

This is the fondant after it has been stirred.  As you stir it the glossy look turns dull.  As it rests, it gets duller and more creamy looking.  I have always used cream fondant and this reacted differently than I am use to.  I really wondered if it would work.  It does!  I buttered the cooking pan before adding any ingredients, like I do for fudge, it lessens the risk of stirred candies going to sugar.

 I would have to say I am very pleased with the results.  The colors are truer and the flavors are clearer than cream fondant.  I flavored and colored the fondant Orange-Orange, Pink-Cherry, Brown-Root Beer, Green-Mint, and Yellow-Lemon.  I am going to shape the rest of the fondant egg shapes and use them for the grandchildren's Easter party on Wednesday.  That is a good way to use up too much candy.

This is the finished result of the orange.  The centers are very soft and creamy and wonderful.  I am not the best dipper but it turned out really good.  I may start using this instead of cream fondant for Christmas chocolates.  Lower cholesterol and less calories than cream, and just as good.  While typing up the recipe I just realized why it may be a little too soft.  The recipe calls for 1 1/8 C.  Water.  Yesterday I read it 1 1/3 C.  (oops).  The recipe is very forgiving I would have to say.  It worked anyway but read the recipe correctly.

BASIC WATER FONDANT #1 - Della G.

4 C. White Sugar                                                   1/4 C.  White (karo) Syrup

1 1/8 C. Water                                                      4 TBS  Butter

Dash of Salt

Mix all ingredients together (including butter).  Place over low heat until dissolved.  Cover 5 minutes to break down any remaining sugar crystals.  Let boil to soft ball stage (232o).  Pour into butter platter and let stand until it becomes thick.  Then beat candy until it becomes creamy and the glossy sheen dims.  Add color and flavorings and place in tightly covered bowls until ready to use.  It made approximately 4 cups of fondant.

Peanut Coconut Brittle- Elaine N.

As mentioned by Krystal yesterday, the Jones' are not candy makers. Hence our burned peanut brittle. We are also technology challenged.  The picture of the peanut brittle was actually very pretty.  You couldn't even tell there were burned peanuts in it, but we could not get the picture to upload.  It is a very good recipe, and even burned it seemed to disappear. The instructions do not mention you should stir the concoction while it is cooking and rising to temperature. While this may be common knowledge to most, it was not to us. Bryce knew we should have stirred it, but didn't say anything until we could smell the peanuts burning. We still give the recipe a 4.

Peanut Coconut Brittle- Elaine Nelson

3 C sugar
1 1/4 C karo syrup
1 C water
2 2/3 C raw peanuts
1 t soda
1 t salt
1 t vanilla
1/2 square butter (1/4 C)
1/2 lb coconut

Boil sugar, karo and water to 229. Add peanuts and cook to 299 or hard crack stage. YOU SHOULD STIR ON THIS PART. Remove from heat and add the soda, salt, vanilla, butter and coconut. Pour into a greased cookie sheet and let cool. Break into pieces.

Million Dollar Fudge, Mary Mae N.

Mary Mae was the ultimate candy maker. Hopefully she is looking down from heaven and not laughing at my attempt at candy making. I have never made fudge, and we are not much on candy making at the Jones household. That being said, this was really easy, and I am pretty sure it turned out how it was supposed to...I think.

Million Dollar Fudge- Mary Mae Nelson

4 1/2 C sugar
pinch of salt
3 T butter
1 2/3 C cream
1-12 oz bag semi sweet chocolate chips
1-12 oz bag milk chocolate chips
2-7 oz bottles marshmellow cream
2 C chopped nuts, optional

Boil sugar, butter and cream for six minutes.  In a large bowl put chips, marshmellow cream and nuts.  Pour sugar mixture into bowl and beat until it loses it's gloss.  Pour into pan and chill before cutting