Category Candy

Maple Candy

2 cups pure maple syrup (use amber grade B for a deeper flavor) Lightly grease the sides of a large saucepan (this will prevent the syrup from boiling up). Lightly grease molds (silicone “bite-sized brownie” molds are best). Pour the…

Peanut Butter Fondant Parfait Cups

2 cups smooth natural peanut butter (like Stonewall Kitchen. You can substitute cashew butter or almond butter, if you prefer.) 1/2 cup coconut oil, organic 1/4 cup pure maple syrup (not imitation) In a saucepan over medium heat, melt the…

Mom’s Fudge

4 cups sugar for firm fudge, or 3 cups sugar and 1 cup Splenda for softer fudge 1 7-ounce jar marshmallow creme 1-1/2 cups (12 ounce can) evaporated milk 1 tablespoon butter 2 cups chocolate chips (Hershey’s Special Dark or…

Mom’s Butterscotch Peanut Fudge

2-6 ounce packages (2 cups) butterscotch chips 1-14 ounce can sweetened condensed milk 16 large marshmallows, quartered 1/2 c. peanut butter 1 t. vanilla 1/2 c. chopped peanuts In saucepan, combine butterscotch, milk and marshmallows. Cook and stir over low…

Ohio Chocolate Caramels

1/2 c. milk 1 c. sugar 3-1/2 oz. unsweetened chocolate, grated 1 c. molasses 2 T. butter In saucepan, heat milk. Add sugar, chocolate and molasses. Stir mixture over medium heat until sugar has dissolved and chocolate has melted. Add…

American Caramels

6 c. sugar 2 c. light corn syrup 1 quart heavy cream 3/4 lb. butter 2 T. vanilla Put the sugar, corn syrup and cream into a large pan over low heat and stir constantly until sugar has dissolved. Boil…

Triple Chocolate Peanut Clusters

2 lbs. white chocolate 12 oz. semisweet chocolate chips 12 oz. milk chocolate chips 24 oz. unsalted dry-roasted peanuts Melt chocolates, mixing well. Add nuts. Drop by spoonfuls onto cookie sheets lined with wax paper. Chill briefly in freezer, then…

Family Recipes