Molasses Candy    lindah

• 1 cup molasses
• 3 cups sugar
• 1/2 cup water
• 1 tsp cream of tarter

Mix sugar and cream of tarter together. Add molasses and water. Stir until sugar is dissolved. Boil without stirring until it hardens in cold water. Turn onto buttered pan: when cool, work and cut into sticks.

Carrot Candy----Jolene

1 cup corn syrup
1 cup cooked mashed carrots
1 cup sugar
2 tablespoons butter 
1/4 teaspoon salt
1 teaspoon vanilla

Heat syrup, add sugar, stirring until dissolved. Add butter, salt and mashed carrots. Boil until ball gets firm in cold water. Pour into greased pan and cut in squares.

Rolled Buttercream - Genie

1 cup solid vegetable shortening
1 cup clear corn syrup
1/2 tsp. colorless butter flavoring
1 tsp. colorless vanilla flavoring
1/2 tsp. popcorn salt (fine grain salt)
7-8 cups powdered sugar (approx. 2 lbs)

Use heavy duty mixer.  Place shortening and cornsyrup in mixing
bowl and beat until creamy. Add flavorings and salt and beat until
blended. Mix in powdered sugar, pouring in the bowl over a 30 second
period, and blend thouroughly, approx. 30 seconds to 1 minute after
last of sugar added. Turn onto a work surface and knead until
smooth. Store in airtight container. Can be refrigerated for
several weeks or frozen for several months.  Return to room
temperature before using.

BASIC FONDANT-------------Betty B.
  
     3/4 c  Boiling water
       2 c  Sugar
     1/8 ts Cream of tartar
 
   Recipe by: Los Angeles Times Heat water to boiling in 2- or 3-quart
   saucepan and remove from heat. Add sugar and cream of tartar. Stir with
   wooden spoon until all sugar dissolves, 6 to 8 minutes, taking care not to
   splash mixture on sides of pan. Place syrup mixture over medium-high heat.
   Heat almost to boiling. Cover pan tightly with lid and remove from heat.
   Let stand 3 minutes. Uncover, return to heat and boil briskly. Do not move
   pan or stir during this time. While syrup cooks, wash any crystals that
   form on sides of pan by wrapping damp cloth around tines of fork and wiping
   crystals out with upward motion so that no crystals fall back into syrup.
   Continue cooking until syrup reaches soft-ball stage, exactly 238 degrees
   on candy thermometer, about 35 minutes. Remove from heat and let stand very
   few minutes, or just until bubbles disappear. At once, pour onto marble
   slab or large, shallow platter. Do not scrape pan. Let cool undisturbed
   until slab or bottom of platter feels comfortably cool to palm of hand
   (about 105 degrees), about 50 minutes. Now start turning edges of candy in
   toward center, using spatula or wooden spoon. As candy turns creamy and
   crumbly, gather mixture up in your hands and knead as you would for bread
   until you get smooth, white ball of fondant. Wrap fondant in plastic and
   store in glass jar covered with tight lid. Let fondant mellow 24 hours to 3
   days. Remove fondant ball from jar and form into small balls. Makes about
   3/4 pound.

Angel Food Candy - Genie

1 c Sugar
1 c Dark corn syrup
1 tb Vinegar
1 tb Baking soda
1 lb Chocolate almond bark, ...melted


In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over
medium heat, stirring constantly, until sugar dissolves. Cook without
stirring until the temperature reaches 300F (hard crack stage) on a
candy thermometer. Do not overcook. Remove from the heat and quickly
stir in baking soda. Pour into a buttered 13-in. x 9-in. x 2-in.
baking pan. When cool, break into bitesize pieces. Dip into melted
chocolate; place on waxed paper until the chocolate is firm. Store
candy tightly covered. Yield: 1-1/2 pounds.

COOKIES'N'CREAM FUDGE - Lindah

16 chocolate cream-filled sandwich cookies, broken into chunks;
divided
1 can (14oz.) sweetened condensed milk
2 Tbsp. butter or margarine
2-2/3 C. vanilla chips
1 tsp. vanilla extract

Line an 8-in. square baking pan with aluminum foil; coat with
nonstick
cooking spray.  Place half of the broken cookies in pan.  In a heavy
saucepan, combine milk, butter and chips; cook and stir over low
heat until
chips are melted.  Remove from the heat; stir in vanilla.  Pour over
cookies in pan.  Sprinkle with remaining cookies.  Cover and
refrigerate
for at least 1 hour.  Cut into squares. 
YIELD: 3 dozen