Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
DIVINITY FUDGE
December 22, 2010 
Recipe from Barbara’s sister Betty Anne.
2 1/2 cups of sugar
1/2 cup boiling water
1/2 cup hot syrup (Lily White)
2 egg whites
Boil until the hard ball stage. Pour over 2 stiffly beaten egg whites. Beat well, until white, and pour onto a buttered plate, or drop by spoonfuls.
RILEY’S TOFFEE
Recipe from Auntie Clara Ralfs
Ingredients:
2 cups granulated sugar
1 cup butter
1 cup corn syrup
1 tin Eagle Brand milk
Mix all ingredients. Boil in a heavy-bottomed pot, stirring, until it forms a hard ball in cold water. Pour into a greased tin. Cut into squares. Auntie used to make these and wrapped the pieces in small squares of waxed paper, as they tend to stick together.
CARAMEL CORN
(225 F oven) from Elizabeth
Delicious..Makes a lot which disappears rapidly
5 quarts popped corn (about 20 cups)
2 cup shelled or salted peanuts (optional)
2 cup packed brown sugar
1/2 cup light or dark corn syrup (or Rogers)
1/2 pound margarine (i.e. 1 cup)
2 Tbsp. molasses
1 tsp. salt
1 tsp. vanilla
1/2 tsp. soda
Mix popcorn and nuts together in a large bowl. Set aside. Melt margarine in saucepan. Stir in brown sugar, corn syrup, molasses and salt. Bring to a boil, stirring constantly. Next, gently boil without stirring for 5 minutes. Remove saucepan from heat and stir in vanilla and soda. Slowly drizzle the syrup over the popcorn. Quickly mix to coat evenly. Turn the mixture into 2 large shallow baking pans. Bake at 225F for 1 hour. Stir every 15 minutes. Remove and let cool. Break into chunks. Store in a large plastic bag at room temperature.
APRICOT BALLS
(“so good, so good for you” Auntie Margie)
Ingredients:
2 pounds dried apricots
1.5 pounds shredded coconut
1 (14 oz) can of sweetened condensed milk (Eagle Brand)
About 1/2 cup powdered sugar
Using a processor or food grinder, coarsely grind the apricots and the coconut together. Place in a medium sized bowl. Add the condensed milk and stir with a wooden spoon until combined. Place in a fridge overnight. Form into 1-inch balls and roll in the powdered sugar. Store in an airtight container in the fridge for up to 3 weeks. Makes about 100 pieces.
SEE’S FUDGE
This makes 5 pounds, about 25 servings. Should use a 9-inch by 13-inch pan and comes from Elizabeth Bey. See is a candy maker in the States.
Ingredients:
4 1/2 cups of sugar
3 packages semi-sweet chocolate chips
1/2 pound margarine (melted)
1 tsp. vanilla
1 can regular evaporated milk
7 ounces marshmallow cream
2 cups nuts (optional)
Mix the sugar with the evaporated milk. Boil for 7 to 8 minutes, stirring often. In a large bowl add the chocolate chips, marshmallow, and melted margarine. Cream together. Pour the hot mix over the chip mixture. After the chocolate has melted, add the nuts (optional) and the vanilla. Cut into squares before it is firm and chill in the fridge.