.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.

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

Fruit Salad - Aunt Tina

                                                 

2 cups buttermilk                                        

2 small pkg. of coconut cream  instant pudding             

1‑ 12 oz container of cool whip                    
2 cans chunk pineapple-drained

2 cans mandarin oranges - drained

4 bananas sliced -soak in pineapple juice to keep them from turning brown‑ 

  drain just before mixing.

Whip together buttermilk and coconut cream pudding.  Fold in cool whip.  Add drained fruit of your choice.  I sometimes add apples, fruit cocktail, pomegranates or grapes.   Store in refrigerator until ready to serve.  Delicious.