INGREDIENTS

2 cups sugar
1/2 cup milk
1/2 cup half and half
1 tbsp white corn syrup
1/2 tsp salt
1 tbsp butter
1 tsp vanilla extract
1/3 cup candied red cherries, coarsely chopped
Halved candied red cherries(optional).

DIRECTIONS

1. Line a 5 3/4 x 3 x 2 inch loaf pan with foil, extending foil over edges of pan. Butter foil and set aside.

2. Butter sides of a heavy 2 quart saucepan. In saucepan combine the sugar, milk, half-and-half, corn syrup and salt.
Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil.
Clip a candy thermometer to side of pan.

3. Continue boiling at a moderate steady rate stirring occasionally until thermometer registers 236 F. soft ball stage, (about 20 minutes).
Adjust heat as necessary to maintain a steady boil.

4. Remove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stirring to 170 F. (about 20 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon for 5 minutes. Add 1/3 cup chopped cherries. Beat mixture vigorously for 1 minute more. Pour into prepared pan, spreading evenly. Let stand until firm. Use foil to lift fudge from pan; remove foil. To serve top with halved cherries. Cut fudge into thick slices.

Yield: 20 Servings

Nutritional Information

* Calories108,
* Total Fat (g)1,
* Saturated Fat (g)1,
* Cholesterol (mg)4,
* Sodium (mg)71,
* Carbohydrate (g)24,
* Total Sugar (g)22,
* Calcium (DV%)2,
* Percent Daily Values are based on a 2,000 calorie diet

INGREDIENTS

2 (7 oz) milk chocolate bars
2 1/2 cups sugar
1/2 cup white corn syrup
1/2 cup water
2 egg whites
2 squares unsweetened chocolate,
melted and cooled

1/2 tsp peppermint extract
1/4 cup crushed peppermint candy

DIRECTIONS

1. Line a 9 x 9 x 2 inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars.
Set pan aside.

2. In a heavy 2 quart saucepan combine sugar, corn syrup and water. Cook over medium high heat to boiling stirring constantly with a wooden spoon to dissolve sugar.
This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan.
Cook over medium heat without stirring to 260 F., hard ball stage. Mixture should boil at a moderate steady rate over entire surface. Reaching hard ball stage should take about
15 minutes.

3. Remove pan from heat; remove thermometer. In a large mixer bowl immediately beat egg whites with a sturdy, free standing electric mixer until stiff peaks form (tips are standing straight).

4. Gradually pour hot mixture in a thin stream (slightly less than 1/8inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.

5. Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm lift out of pan; cut into 1 inch squares. Store tightly covered.

Yield: 81 pieces

NUTRITIONAL INFORMATION

Calories 62, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 9 mg, Carbohydrate 11 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin C 0%, Calcium 1%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet

TIP: Up to 3 days ahead prepare divinity. Store at room temperature in a tightly covered container.

INGREDIENTS

8 to 10 medium size thick skin oranges, washed
Water
1 tsp salt
2 cups sugar
1/2 cup Karo® Light Corn Syrup
Additional sugar for coating

DIRECTIONS

1. Cut oranges just through peel into quarters; remove peel and place in large saucepan. (Reserve oranges for eating or for use in salads.) Cover orange peel with cold water; add salt.

2. Boil 10 minutes and drain. Repeat this 2 more times.

3. Gently scrape off moist white membrane with spoon. (Peel should be about 1/4 inch thick.) Cut peel into 1/4 inch wide strips.

4. In a 3 quart saucepan combine 2 cups sugar, 1 cup water and corn syrup.
Cook over medium heat stirring constantly until sugar is dissolved.
Add orange peel. Bring to a boil; reduce heat and boil gently 45 minutes. Drain well.

5. A few pieces at a time, roll orange peel in additional sugar. Arrange in a single layer on trays. Let dry in warm place lightly covered with wax paper, 10 to 12 hours.

6. Store in a covered container.

Yield: 8 Cups

Ingredients

1 cup butter (not margarine)
2 cups sugar
1 (14 oz) can sweetened condensed milk
1 cup white corn syrup
1/8 teaspoon salt
1 tsp anise extract
1/2 tsp black or red coloring paste

1. Line a 9 x 9 x 2 inch baking pan with foil,
extending
foil over the edges of the pan.

2. Butter foil and set aside.

3. In a heavy 3 quart saucepan melt butter over low heat.

4. Add in sugar, sweetened condensed milk, corn syrup
and salt. Mix well.

5. Clip a candy thermometer to side of pan.

6. Cook over medium heat stirring frequently until candy thermometer registers 244 F. (firm ball stage).
The mixture should boil at a moderate, steady rate over entire surface. Reaching firm-ball stage
should take 15 to 20 minutes (mixture scorches easily).

7. Remove from heat and remove thermometer from saucepan.

8. Add anise extract and coloring, stir to mix.

9. Quickly pour candy, without scraping, into the foil lined pan.
Cool for several hours or till firm.

10. Use foil to lift candy out of pan onto cutting board.
Peel foil away.

11. With a buttered sharp knife, cut immediately
into 1 inch squares. Wrap each individually in waxed paper.

Yield: 81 caramels (about 2 3/4 lbs)

NOTE: Black and red paste for coloring candy can be found in specialty stores if you
can't locate it in your supermarket.

TO WRAP: Tear off 6 inch strips of waxed paper, cut each strip into 4 inch widths,
making pieces 6 x 4 inches. Roll caramel in length of paper, fold flaps under.
Set caramels into gift boxes with flaps underneath. The caramels will pack neatly and stay tightly wrapped.

INGREDIENTS

3/4 cup whipping cream
1/2 cup creamy peanut butter
1 cup semisweet chocolate pieces
8 oz chocolate candy coating
Edible flower petals and/or lavender buds (optional)

DIRECTIONS

1. In a heavy small saucepan, bring whipping cream just to boiling. Remove from heat. Add peanut butter, stirring until combined. Add chocolate pieces, stirring until melted and smooth. Transfer mixture to a 2 quart baking dish. Cover and chill about 1 hour or until firm.

2. Line a baking sheet with waxed paper. Use a spoon or a small cookie scoop to shape truffle mixture into 1 inch balls. Place on prepared baking sheet. Cover and freeze 30 minutes or until firm.

3. In a heavy small saucepan, melt candy coating over low heat stirring constantly until smooth. Using a fork, quickly dip truffles one at a time into coating. Draw the fork across the rim of the saucepan to remove excess coating. Return truffles to baking sheet. Let stand 30 minutes or until coating is set.

4. Store truffles tightly covered in refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving. Garnish each with edible flower petals or lavender buds if desired.

YIELD: About 45 pieces

Note: This recipe is for a 3 1/2 or 4 quart crock pot.


INGREDIENTS

1 (16 oz) jar dry roasted peanuts(salted)
1 (16 oz) jar dry roasted peanuts(unsalted)
18 (2 oz) chocolate bark coating squares, cut in half
1 (12 oz) bag semisweet chocolate morsels
1 (4 oz) pkg German chocolate baking squares,
broken into pieces
1 (9 3/4 oz) can whole salted cashews
1 tsp vanilla extract

DIRECTIONS

1. Combine first 5 ingredients in a 3 1/2 or 4 quart slow cooker

2. Cover and cook on LOW 2 hours or until melted.
Stir chocolate mixture. Add cashews and vanilla,
stirring well to coat cashews.

3. Drop mixture by heaping tablespoonfuls onto wax paper.
Let stand until firm.
Store in an airtight container.

Yield: Makes 5 lbs (about 60 clusters)
May be frozen up to 30 days.

Author's Note:
Cooking time on this recipe will vary by
the type of Microwave used.
This recipe is for an 1100 Watt oven.

Ingredients
1 cup sugar
1/2 cup light corn syrup
1/2 cup chopped cashews
1/2 cup chopped pecans
1 tsp butter
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1/8 tsp salt
Pinch ground nutmeg
1 tsp baking soda
1/2 tsp rum extract
1/2 tsp vanilla extract

Directions

1. Butter a (15 by 10 by 1) inch pan; set aside.
In a 2 quart microwave safe bowl, combine sugar and corn syrup. Microwave uncovered on full power for 3 minutes; stir.
Microwave 2 1/2 minutes longer. Stir in the cashews, pecans, butter, cinnamon, cayenne, salt and nutmeg.

2. Microwave uncovered on full power for 2 minutes or until mixture turns a light amber color(mixture will be very hot).
Quickly stir in baking soda and extracts until light and foamy. Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces; store in an airtight container.

Yield: 1 pound ( 8 servings)

INGREDIENTS:

8 ounces almond paste
2 cups powdered sugar
1/4 cup corn syrup
3 drops food coloring, your choice of color

DIRECTIONS:

1. Break almond paste into small pieces over a medium bowl.
Add 1 cup of powdered sugar and work in
with your hands until incorporated.
It will be crumbly.
Add another 3/4 cup of sugar and work it in really well.
Pour in corn syrup and work in until evenly blended.
Spread remaining sugar out on a clean work surface and knead dough until smooth and uniform; 3 to 5 minutes.
If dough seems too sticky knead in more sugar.
Wrap the dough in plastic wrap and refrigerate
about an hour.
It should have the consistency of modeling dough.

2. Break off small pieces of marzipan to color, kneading in color thoroughly until you arrive at the desired color.
Then blend colored pieces into larger portions of dough. Dust a work surface and rolling pin with powdered sugar and roll dough out to 1/4 inch thickness.
Cut into desired shapes using small cookie cutters
to make candies.

Yield: 1 pound

SUGGESTION:
This can be a great cover for a cake or cut out shapes to decorate cakes, cookies or eat alone. You will need a bit of icing to glue the marzipan to a cookie or cake and it will make a great treat.

Ingredients:

1 tsp butter
1 (8 oz) pkg cream cheese, softened
3 3/4 cups powdered sugar
6 oz unsweetened chocolate, melted and cooled
1/4 tsp almond extract
Dash salt
1/4 cup coarsely chopped pecans
1/4 cup English toffee bits

Directions:

1. Line a 9 inch square pan with foil and grease the
foil with butter; set aside.
In a large bowl beat cream cheese until fluffy.

2. Gradually beat in powdered sugar.
Add the melted chocolate, extract and salt;
mix well. Stir in pecans and toffee bits.

3. Spread into prepared pan. Cover and refrigerate overnight
or until firm.

4. Using foil, lift fudge out of pan. Gently peel off foil;
cut fudge into 1 inch squares.

5. Store in an airtight container in the refrigerator.

Yield: 2 1/2 lbs

Nutritional Information:

1 piece equals 49 calories,
3 g fat (1 g saturated fat), 3 mg cholesterol, 15 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
2 tbsp butter
4 tsp anise seeds

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, anise seeds, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Stir only a few times to keep the anise seeds from settling to the bottom of the pan. Remove from heat. Do not stir.

Cool to 120F. Beat until mixture starts to lose its gloss. Quickly pour into greased pan, cut into squares when cool.