Candy

From Mary Kay Lanz

3 quarts popped corn ¾ cup unpopped corn = 3 quarts popped corn

3 cups mixed, unsalted nuts

1 cup firmly packed brown sugar

½ cup Karo syrup (light or dark)

½ cup margarine or butter

½ teaspoon salt

½ teaspoon vanilla

½ teaspoon Baking Soda

Put popped corn and nuts into large shallow roasting pan. Combine and bring to boil: sugar, syrup, butter, salt. Stir constantly. Boil 5 minutes. Remove from heat. Stir in vanilla and Baking soda. This rises quickly so pour over popcorn immediately. Bake at 250°. Stir every 15 minutes x 4. Store in tight covered container.

Mints #1

These mints were served at my wedding. My mother made them.

Mix

2 Tablespoons butter

2 Tablespoons Crisco

2 Tablespoons water

2 cups powdered sugar

Flavor and coloring.

Work well together into a ball. Break off marble size piece, roll in sugar (granulated to prevent sticking to mold.) Press into molds and turn out on waxed paper. Can be frozen for later use.

Mints #2

1 stick butter

1 egg white

1 ½ pounds powdered sugar

Flavor and coloring

Mix well and press into molds and turn out on waxed paper.

Prize Fudge «««««

This is the only fudge recipe ever made at our house because it was so good that there was no reason to try another kind! Jeffrey Iverson's favorite.

4 cups sugar

1 can (14 ½ ounces) evaporated milk

1 cup butter

1 12 ounce package semisweet chocolate pieces

1 pint marshmallow cream

1 teaspoon vanilla

1 cup broken walnuts

Butter sides of a heavy 3 quart saucepan. In it combine sugar, milk, and butter. Cook over medium heat to soft-ball stage (236°) stirring frequently. Soft ball means that when you take a small sample from the pan and drop it into ice water it forms a "soft ball" and does not get runny. Remove from heat; add chocolate, marshmallow crème, vanilla, and nuts. Beat till the chocolate is melted and blended. Pour into a buttered 9X9X2 inch pan or use a 13X9 pan. Cool and cut into squares.