Saltwater Taffy

1 cup sugar
1 tablespoon cornstarch
2/3 cup light corn syrup
1 tablespoon butter
1/2 cup water
1/4 teaspoon salt
food coloring and flavorings

Mix the sugar and cornstarch in a saucepan. Stir in the corn syrup, butter, water and salt. Cook the mixture over moderate heat until it reaches 254ºF on candy thermometer or until a few drops in cold water form hard balls. Remove the pan from the heat, add a few drops of food coloring and flavoring of your choice. For a batch this size you can use 1 teaspoon vanilla or 1/4 teaspoon flavoring oil and about 3 drops of food coloring. Pour the taffy onto a buttered platter.

Cool the taffy until it can be handled comfortably, about two to three minutes. If it gets too cool, you can warm it in a 350ºF oven for 3 to 4 minutes. Form it into 1 or 2 balls. Liberally butter your hands, and pull the lump of taffy until it is about 15 inches long. Now double it up and pull again. Repeat until it is light in color and firm enough to hold a shape. Stretch it into a rope about 3/4 inch in diameter and snip off 1 inch bits with oiled kitchen scissors. Wrap each piece in wax paper. Can add any flavor extracts as desired.

Seafoam

1 1/2 cup Light brown sugar
1 1/2 cup Granulated sugar
1 cup Cold water
1/2 cup Chopped nuts
1 tb Vinegar
2 Egg whites
1/4 tsp Salt
1 tsp Vanilla

Boil sugar, water and vinegar to soft ball stage (236 degrees). Remove from stove.

Separately, beat egg whites and salt until stiff.

When syrup has stopped bubbling, pour gradually into egg whites and beat well. When mixture begins to stiffen, add vanilla and nuts.

Drop by teaspoons onto waxed paper.

Makes 2 dozen.

Sesame Candy

3 cups Honey
2 cups Sesame seeds
Peanut oil

Do not make candy on a hot or humid day.

In a deep, medium-size sauce pan slowly heat honey over medium-low heat, using heat defuser, to the hard-crack stage (about 305ºF to 310ºF on a candy thermometer). Stir down often to prevent boiling over, about 45 minutes.

Stir in sesame seeds. Set aside for a few minutes to cool slightly.

Lightly grease a 9 x 13 inch baking sheet with peanut oil. Do not use waxed paper.

Pour honey mixture on to it.

Set baking sheet on a cooling rack. When cooled, but not hard, score into diamond shapes.

When cooled completely, remove candy and separate into pieces.

Snicker's Bars

BOTTOM LAYER:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup creamy peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

CARAMEL LAYER:
1 package (14 oz) caramels
1/4 cup whipping cream

ICING:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Combine the first three ingredients in a small saucepan; stir over low heat until melted & smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 pan. Refrigerate until set. For filling, melt butter in a heavy saucepan over medium high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter, & vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Combine the caramels and cream in a saucepan; stir over low heat until melted & smooth. Spread over the filling. Refrigerate until set. In another saucepan, combine chips and peanut butter; stir over low heat until melted & smooth. Pour over the caramel layer. Refrigerate for a least 1 hour. Cut into 1 in squares. Store in refrigerator. Yield: about 8 dozen

Soft Buttermint Candy

1/3 cup butter, softened
1/3 cup light corn syrup
1 pound powdered sugar
1 teaspoon peppermint extract
1 dash salt

Combine above ingredients in a large bowl. Stir until well blended.

More sugar may be needed to make candy stiff enough to form balls depending on humidity.

Roll into balls and then roll into granulated sugar. Flatten slightly with fork tines or bottom of glass dipped in sugar.

Variation: Chocolate Buttermint: Dip each piece of candy into almond bark (white or chocolate). Set on aluminum foil or waxed paper to allow almond bark to set.

Spiced Butter Pecan Pralines

1-1/2 cups sugar
1/2 cup packed brown sugar
1 tsp baking soda
1/4 tsp salt
1-1/2 sticks (3/4 cup) salted butter
1 cup buttermilk
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1-1/2 tsp vanilla extract
2 cups pecans, lightly toasted

1. Line 2 baking sheets with parchment or waxed paper; set aside.

2. In a large heavy saucepan, combine both sugars, soda, salt, butter and buttermilk. Stirring constantly, bring to a boil over medium-high heat. Reduce heat to medium and continue cooking at a slow boil, without stirring, until the mixture becomes caramel-colored and reaches the soft-ball stage (238 degrees on a candy thermometer). Adjust heat as necessary.

3. Remove from the heat, and carefully stir in spices, vanilla and pecans. This mixture will well up almost double the size in volume. Stir the mixture until it begins to thicken and turn from shiny to creamy. Working quickly, spoon mixture in 10 portions onto the waxed paper and let pralines cool for at least 1 hour. Keep loosely covered; will keep for about 2 weeks at room temperature.

Makes 10 (3-inch) pralines.

If the mixture becomes too hard when spooning out, reheat over medium heat, stirring in a teaspoon or two of warm water.

Sponge Candy

1 cup sugar
1 cup dark corn syrup
1 tablespoon cider vinegar
1 tablespoon baking soda

Heat sugar, corn syrup, & vinegar to boiling in 2 qt. saucepan over medium heat, stirring constantly, until sugar is dissolved.

Boil without stirring, to 300ºF on candy thermometer (hard ball stage); remove from heat.

Quickly stir in baking soda thoroughly.

Pour mixture into ungreased 13x9x2 inch pan. Do not spread! Cool & break into pieces.

Can then be dipped in chocolate coating if desired.

Sugarplums

1/2 cup finely chopped pitted dates
1/2 cup finely chopped walnuts
1/4 cup finely chopped dried apricots
1/4 cup finely chopped dried figs
1/4 cup finely chopped pistachio nuts
2 tablespoons brandy
1 tablespoon apricot preserves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/3 cup sugar

Line a small baking sheet with waxed paper.

In a food processor, combine the dates, walnuts, apricots, figs, pistachios, brandy, apricot preserves, cinnamon and cloves. Pulse until the mixture begins to clump together.

Using a teaspoon, scoop up a rounded spoonful of the mixture, press together, and roll between your palms into a compact ball.

Roll the round in the sugar. Place on the prepared baking sheet. Repeat with the remaining fruit-and-nut mixture and sugar.

Refrigerate until firm, at least 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes about 18 confections.

Toffee Crunch

1/2 cup firmly packed dark brown sugar
1/4 cup sliced almonds
2 teaspoons stick margarine -- softened
Vegetable cooking spray

Combine sugar, almonds, and margarine in food processor; pulse 10 times or until nuts are finely chopped.

Press mixture into a 7-inch circle on a baking sheet coated with cooking spray. Broil 1 minute until bubbly but not burned. Remove from oven, and let stand for 5 minutes.

Gently turn toffee over, using a wide spatula, and broil an additional minute. Remove from oven, and let cool.

Yield: 1-1/2 cups

Toll House Brittle

1 cup margarine
1 1/2 teaspoons vanilla extract
1 cup granulated sugar
2 cups all-purpose flour
6 ounces chocolate chips or butterscotch chips
1 cup nuts

Combine margarine, vanilla extract and sugar and blend until fluffy; add remaining ingredients.

Press into jellyroll pan and bake at 375 degrees F for about 25 minutes or until golden brown.

Cool in pan and turn out and break into pieces.

Vanilla Bean Caramels

1/2 cup firm packed brown sugar
1/2 cup sugar
1/2 cup light corn syrup
1/4 cup + 2 tbl. whole milk
1/4 cup + 2 Tbl. condensed milk
1/4 cup heavy cream
1/4 cup unsalted butter
1 vanilla bean, split lengthwise
1 pinch salt

Line 8" square baking pan with foil, cover sides and bottom. Brush generously with oil. In heavy 3-qt saucepan over medium heat, combine the sugars, milks, cream, butter, vanilla bean and salt. Stir constantly til sugar dissolves and mix comes to a boil. Using pastry brush dipped in water, brush down sides of pan to prevent sugar crystals from forming. Raise heat to medium high and clip candy thermometer onto side of pan. Cook, stirring slowly but constantly, til reaches 240ºF, about 10 minutes.

Remove pan from heat. Remove vanilla bean and discard. Immediately pour caramel into prepared pan all at once - do not scrape residue from pan bottom. Let caramel cool completely, about 2 hours. Coat cutting board with oil. Turn out cooled caramel onto board and peel off the foil. Oil large knife and cut caramel into strips 1 1/2" wide. Cut into 1" pieces. Wrap each piece in clear cellophane, or waxed paper, twisting the ends. Store airtight at room temp for up to 2 weeks.

Vanilla Butter Creams

1 pound sugar
3 1/4 ounces regular corn syrup
1 teaspoon vanilla
3 1/4 ounces water
3 1/4 ounces butter
1 1/2 ounces flour
Melted chocolate, for dipping

Cook the sugar, corn syrup, vanilla, and water in a saucepan over medium heat to 245 degrees F. At 235 degrees F wash down the side of the pan with a brush soaked in water to remove sugar crystals.

Pour the cooked batch into a mixing bowl and let it cool to 110 degrees F. If sugar crystals form on top of the batch as it is cooling, sprinkle the sugar crystals lightly with water to dissolve.

Melt the butter. When the sugar mixture reaches 110 degrees F, start the mixer on slow speed and add the flour and butter. Continue mixing until batch becomes semi-firm. Pour batch onto a table (previously sprinkled with flour). Dip hands into flour and knead batch until it is soft and creamy.

Take small sections of the batch and roll it into a 1-inch diameter tube. Cut the tube with a butter knife into bite size pieces. Roll each piece and place on waxed paper.

Keep at room temperature (65 to 75 degrees F) for 4 to 24 hours. Coat the pieces with chocolate. The coated vanilla butter creams may be eaten after another 24 hours.

White Chocolate and Peppermint Creams

48 (about) small paper or Colored foil candy cups
1/2 c Whipping cream
1 lb Plus 6 oz imported white Chocolate (such as Lindt) Finely chopped
1 c Hard peppermint candies
Finely crushed (7-oz about)
1/2 t Peppermint extract
Candied violets*
6 oz Bittersweet (not unsweetened) Or semisweet chocolate -- chopped

Divide candy cups between 2 cookie sheets and set aside. Bring cream to simmer in heavy medium saucepan. Remove from heat. Add 1 pound white chocolate; whisk until melted and smooth. Whisk in candies and peppermint extract. Working quickly, spoon mixture into pastry bag fitted with medium round tip. Pipe mixture into candy cups, filling each 3/4 full. Wet fingertips and press down on candy mixture to smooth tops. Refrigerate until set, about 15 minutes.

Place remaining 6 ounces chocolate in medium metal bowl. Set over saucepan of simmering water and stir until melted and smooth. Remove from over water. Spoon 1/2 teaspoon (generous) melted white chocolate atop each of 24 candy cups. Shake cups gently from side to side to smooth tops. Decorate each with candied violet; chill.

Place bittersweet chocolate in metal bowl. Set over saucepan of simmering water and stir until melted and smooth. Spoon 1/2 teaspoon (generous) melted bittersweet chocolate over remaining candy cups. Shake cups gently from side to side to smooth tops. Decorate each with candied violet. Chill candies until set, about 1 hour. (Can be prepared 2 weeks ahead. Place in airtight container and keep refrigerated.) Serve cold. If you don't have a pastry bag, simply spoon the chocolate mixture into the candy cups. Package the finished treats in pretty boxes for holiday gift giving.

White Chocolate Turtles

3 cups sugar
1 cup light corn syrup
1 cup heavy cream
1 1/2 tablespoons butter
1 1/2 cups toasted pecans
3 ounces milk chocolate chips
1 teaspoon vanilla
12 oz. tempered white chocolate

In a sauce pan, combine the sugar, corn syrup, cream, butter and pecans together. Stir over high heat until the sugar dissolves.

Stir in the chocolate and boil the ingredients slowly to the firm ball stage, 248ºF.

Stir in the vanilla.

Using a wooden spoon, drop about a tablespoon for each candy onto a parchment-lined baking sheet. Let the caramels cool and set, about 5 minutes.

Using a candy dipping fork, dip each caramel into the tempered chocolate.

Place the chocolates back on the parchment on allow to set, about 5 minutes.

White Chocolate Turtles

3 cups sugar
1 cup light corn syrup
1 cup heavy cream
1 1/2 tablespoons butter
1 1/2 cups toasted pecans
3 ounces milk chocolate chips
1 teaspoon vanilla
12 oz. tempered white chocolate

In a sauce pan, combine the sugar, corn syrup, cream, butter and pecans together. Stir over high heat until the sugar dissolves.

Stir in the chocolate and boil the ingredients slowly to the firm ball stage, 248ºF.

Stir in the vanilla.

Using a wooden spoon, drop about a tablespoon for each candy onto a parchment-lined baking sheet. Let the caramels cool and set, about 5 minutes.

Using a candy dipping fork, dip each caramel into the tempered chocolate.

Place the chocolates back on the parchment on allow to set, about 5 minutes.