Hot Food & Recipes

Servings: 1 Servings
Category: Candies
Ingredients

• 2 c Sugar
• 2/3 c Milk
• 1 tb Light Corn Syrup
• 1/4 ts Salt
• 2 tb Butter
• 1 ts Vanilla
• 1 c Unblanched Almonds; toasted

Directions
Combine sugar, milk, corn syrup, and salt in 2 quart heavy saucepan. Cook, stirring constantly until sugar dissolves and mixture comes to a boil. Then cook without stirring to soft ball stage (234).. Remove from heat; add butter, but do not stir. Let cool til lukewarm (110) Then add vanilla. Beat til mixture thickens and spread is creamy. Add toasted almonds. Then spread about 1/2 inch thick on wax paper lined baking sheet. Cool, break into pieces. Makes about 1 1/2 pounds. Posted to recipelu-digest Volume 01 Number 301 by James and Susan Kirkland on Nov 24, 1997

Servings: 6 Servings
Category: Candies | Desserts
Ingredients

• 3 c Sugar
• 4 tb Cocoa
• -
• 1 1/2 tb White corn sirup
• 1 tb Vanilla
• 2 tb Butter or butter
• -substitute
• 1 1/2 c Cream

Directions
Black part: Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234 – 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan. White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter substitute Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares. Mary Sanborn, Cherokee, IA. Converted by MMCONV vers. 1.40 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 16 Servings
Category: Candy
Ingredients

• 1/2 Stick butter
• 1 pk (12-oz) semi sweet chocolate
• -bits
• 1 pk Small marshmallows or pkg of
• -large ones cut into
• -quarters
• Glace cherries cut in half
• -(you choose the amount to
• -your taste)
• Nuts; chopped or whole, at
• -the moment I’m using whole
• -hazelnuts (you can also
• -choose the amount)
• Coconut

Directions
Date: Mon, 1 Apr 96 8:33:53 EST submitted by: rayna@iconz.co.nz This was my mother’s Rocky Road recipe. And the best of them all. Melt butter and chocolate together. Cool slightly. Add marshmallows and mix. Add nuts and cherries. Mix lightly. Prepare piece of foil with sprinkles of coconut and shape chocolate mixture into long roll on foil. Roll foil over chocolate roll. Freeze. Makes enough for two rolls. I keep it in the garage freezer out of the way and still find too many excuses to go out to the damn garage. Enjoy! Best wishes from Rayna in New Zealand DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 1 APRIL 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Candy
Ingredients

• 1 1/2 c Roasted unsalted cashews (or
• -peanuts) (see note)
• 1/2 c Light corn syrup
• 1/2 ts Salt
• 1 ts Butter
• 1 ts Vanilla extract
• 1 ts Baking soda

Directions
From: blkcat!Leti.Labell@uunet.uu.net (Leti Labell) Date: Sun, 12 Dec 1993 11:31:08 -0500 From Family Circle’s _Christmas Helps and Holiday Baking. 1993 NOTE: if you only have salted cashews, as I did, rinse them in a colander and dry them with a paper towel. Line baking sheet or shallow baking pan with foil. Butter foil and metal spatula; set aside. Combine nuts, sugar, corn syrup and salt in a 6-cup microwave-safe bowl. Cook, uncovered, 4 minutes on High; stir well and cook 4 minutes longer on High. Mixture will be boiling. Stir in butter and vanilla. Microwave on High 2 minutes. Add baking soda and stir until light and foamy. Quickly pour into prepared pan. Spread to about 1/4 inch thickness with spatula. Let cool, then break into pieces. Store in airtight container. (I wrapped the pieces in plastic wrap.) Makes 1 pound. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Candy
Ingredients

• 1/2 c Honey
• 1 1/2 ts Fresh lemon juice
• 2 c Roasted cashews

Directions
From: “L.A.Z. Smith” Date: 2 Apr 1994 11:18:16 -0500 In a heavy saucepan, preferably nonstick, bring the honey and lemon juice to a boil over medium-high heat. Add the nuts and cook, stirring constantly, until the mixture thickens and darkens (be careful not to let it burn), about 15-20 minutes. Pour out onto a nonstick pan, such as a jellyroll pan or a large skillet moistened with cold water and spread to a thickness of about 1/4 inch. Let cool completely. When fully hardened, break into small pieces. Makes about 3/4 pound of candy. Store in a tightly sealed tin. Since I adapted this from a recipe for nuant, or walnut brittle, I guess you can use any kind of nuts. You could dip the finished candy in melted chocolate, too. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Candies
Ingredients

• 1 1/2 c Grated carrots
• 1/2 ts Lemon flavoring
• 3 1/2 c Sugar
• 1/2 c Sweetened condensed milk
• 1/2 c Water

Directions
Cook carrots, sugar, milk, and water, to soft ball stage (234 – 238 F). Remove from fire, add flavoring, and cool to room temperature. Beat until creamy. Pour into buttered pan, pat down to 1 inch depth, and when firm cut in squares. The grain is likely to be a little coarse due to the grated carrots. Mrs. L.G. Humichl, Perry, IA. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 30 Servings
Category: Candy
Ingredients

• 1 lb Carrots; peeled, cut in 1/2″
• -chunks
• 1 c Sugar; plus more for
• -sprinkling
• 2/3 c Fresh orange juice
• 1/4 c Fresh lemon juice
• 2 ts Ground ginger
• 1/2 ts Ground cinnamon

Directions
From: elayne@usa.pipeline.com (Elayne Cohen) Date: Tue, 9 Jul 1996 22:35:33 GMT The color of carrots symbolizes prosperity. In a large, heavy-bottomed saucepan, combine carrots and l/2 cup water. Bring to a simmer over low heat; cover and cook slowly until soft, about 30 minutes. With a potato masher, mash the carrots and any remaining liquid. Stir in sugar, orange juice and lemon juice. Return to a simmer over low heat and cook, stirring constantly, until a thick paste forms, 50 to 60 minutes. Stir in ginger and cinnamon. Let stand until cool enough to handle. Sprinkle a small cutting board and rolling pin with water. Turn carrot mixture onto the board and roll into a l/2″ thick rectangle. Sprinkle generously with sugar. Let stand, covered with cheesecloth or a towel, for one day, until the top feels dry. Cut into 1″ wide strips. Turn and sprinkle the other side of the strips generously with sugar. Let stand, covered with cheesecloth or a towel, for another day. Turn the strips daily, until the candy is dry, up to 4 days. After the strips feel crisp, cut into 1″ diameter squares. Sprinkle again with sugar. (Store in an airtight container for up to 1 month.) Yield: About 30 candies. Nutritional information per serving: 34 calories; 0 g protein; 0 g fat; 9 g carbohydrates; 5 mg sodium; 0 mg cholesterol. Posted by Al Rice of Alaska. JEWISH-FOOD digest 245 From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Candies | Desserts | Jewish
Ingredients

• 1 3/4 c Sugar
• 3 tb -Water
• 1 lb Carrots; scraped and grated
• 1 ts Ginger
• 1/2 c Walnuts, finely chopped
• 2 tb Lemon juice

Directions
Dissolve the sugar in the water in a saucepan over low heat. Stir in the carrots, then bring to a boil. Boil for 30 minutes or until mixture is very thick. Remove from heat and stir in the giner, walnuts and the lemon juice. Pour into a greased square pan (possibly 9 inch?)Allow to cool and then cut into squares. When completely cool, remove from pan. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 16 Servings
Category: Candy
Ingredients

• 2 tb Butter or margarine
• 2/3 c Undiluted Carnation
• -evaporated milk
• 1 1/2 c Granulated sugar
• 1/4 ts Salt
• 2 c Miniature marshmallows
• 1 1/2 c Nestle Toll House semi-sweet
• -chocolate morsels
• 1 ts Vanilla extract
• 1/2 c Chopped pecans or walnuts

Directions
Date: Tue, 11 Jun 1996 21:12:10 -0400 From: Linda Robinson Butter 8″ square pan. In medium saucepan, combine butter, evaporated milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly; remove from heat. Stir in marshmallows, morsels, vanilla and nuts. Stir vigorously for 1 minute or until marshmallows melt completely. Pour into pan. Cool and cut into squares. Hint: For thicker fudge, use a 7×5 inch loaf pan. Makes 2 lbs. EAT-L DIGEST 10 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Candies
Ingredients

• 2 1/4 c Sugar
• 2 c Light corn syrup
• 1 c Sweetened condensed milk
• 3/4 c Butter
• 1 ts Vanilla
• 1 Piece parafin; size of corn

Directions
This is a recipe for carmels. They can be soft or hard, depends how long you cook them. My family makes them every holiday. It takes awhile, but makes a lot. Combine in saucepan: Cook on med. til dissolved, stirring constantly. Cook to 240; stirring constantly. Pour into well buttered pan (13×18-cookie sheet). Let cool. Cut in strips and then into small pieces. Wrap each piece in wax paper. Store where cool. Hope someone finds this interesting; it is delicious. It can also be used in recipes (turtles perhaps). KIM OH FROM: KIM GERMANO (HHGR48B) From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini