Almond Roca Candy                         

2 Cups Sugar

4 Cubes Butter

1 C. Sliced Almonds

1 large bag chocolate chips 

Melt butter and sugar in a heavy bottom pot.  Cook stirring constantly until the mixture melts and then becomes thick.  Stir until the mixture becomes oily. When it becomes creamy again add 1 C sliced almonds.  Pour onto a large cookie sheet and spread out evenly.  Pour a bag of chocolate chips on top and let them melt.  Spread carefully over the almond roca until smooth. If you would like you can add finely chopped walnuts, almonds or almond slices to the top. Let cool and break into pieces.

.Mom's Peanut Brittle

 2 C sugar
 1 C corn white corn syrup
 1/4 tsp salt
 1/2 C butter
 1/2 C water
 2 C raw spanish peanuts
 1 tsp soda

• INSTRUCTION
• 
  

• Place the sugar, corn syrup, salt and water in a large, deep pan. Clip a candy thermometer to the side of the pan. 
• Cook over medium heat, stirring constantly, until sugar is dissolved and the mixture comes to a boil. This takes about 6-7 minutes.
• Add the butter to the pan. Continue to cook, stirring occasionally, until a candy thermometer registers 280 degrees F. This takes about 15 minutes.
• Add the peanuts to the pot and cook for an additional 10 minutes, stirring constantly, or until a candy thermometer registers 305 degrees F. 
• Remove the pot from the heat and stir in the baking soda. 
• Pour the peanut mixture evenly onto the sheet pans. Spread to a 1/4 inch layer.
• Cool, then break into pieces and serve.

Cindy's Freezer Fudge

4 Cups Sugar
1 Can evaporated milk
2 12 oz packages milk chocolate chips
2 cubes butter
1 tsp. vanilla

Bring milk & sugar to a boil (in large pan)
Boil 11 minutes stir constantly.  Put chocolate
chips and butter in a bowl.  Pour boiling mix over and stir until well blended.  Add vanilla and pour into a
9 x 13 pan and freeze.

Christmas Fudge

FUDGE

1 sq. butter                1 large pkg, marchmallows-1 1lb.
4 cups sugar            2 oz. unsweetened baking chocolate
pinch of salt           1 large pkg. nuts-chopped
large can evaporated    2 tsp.vanilla
milk
2 lb. chocolate-dipping or other(I used my dipping)


    Chop pieces of chocolate and nuts- I used my knife to shave it- it was
simple.  Add marshmallows, and put all of this in a large bowl.  In a pan,
mix butter, sugar, salt, and milk.  Bring to a roiling boil- for 7 minutes.
Pour immediately over chocolate and stir.  I used my hand mixer to mix it up.
 add vanilla while mixing.  Mix until all smooth and melted.  Pour into a
buttered pan.  Makes five pounds- it sets up really fast, but is very good-
it is like fantasty fudge

Best Caramels - Lisa Morris



2 C sugar
1 ½ C Karo Syrup
½ C butter ( I stick)
1 C Heavy Cream (Actually need 2 C - see instructions)

Bring to a boil and continue to cook until soft ball in water - about 228 degrees in Utah. Add 1 more cup cream - add gradually so that the mixture continues to boil. Heat to 240 degrees - hard ball. Pour into 9 x 9 greased pan. Cool and then cut into pieces and wrap.