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.
WALNUT FUDGE
December 24, 2010 
this recipe is the first fudge recipe that Rosemary made in Ireland. I dream of it.
4 oz.Stork marg.
1/2 tsp. vanilla
1/4 pint evaporated milk
pinch cream of tartar
1 lb. granulated sugar
1 oz. walnuts, chopped
Grease a 7 inch square tin.
Place all ingred. into a thick bottomed saucepan and stir over a low heat until sugar has dissolved.
Bring to a boil and boil rapidly until the mixture reaches 240deg. or until a little of the mixture dropped into a cup of cold water forms a soft ball.
Remove from heat and beat until thick (3-4- Min.) Pour into prepared tin and leave to cool, dividing into squares when nearly set.
Makes about 49 squares of fudge.
COCONUT TRUFFLES
Ingredients:
2 tbsp. softened butter
1 egg yolk
1/4 cup icing sugar
1- 4 oz pkg. German sweet choc. Grated
1/2 cup pkg. Grated or flaked coconut
1 tbsp. Rum or 1 tsp.rum extract
Cream butter and blend in egg yolk. Gradually add sugar. Blend well.
Add choc., 1/2 cup of coconut and rum. Form into 1/2 inch balls and roll in additional coconut, coloured sprinkles or chopped nuts.
Place on waxed paper and chill for several hours. Makes about 2 dozen.
CARAMELS
Ingredients:
1 cup gran. sugar
3/4 cup corn syrup
1/4 lb. Butter or marg.
1/2 cup evaporated milk
1/2 cup more evaporated milk
1/2 tsp. vanilla
1/2 cup broken walnuts or brazil nuts, optional
Combine sugar, corn syrup, butter and 1/2 cup evaporated milk. Stir over medium heat to combine and melt sugar. Cook to 220 deg. on candy thermometer and then add the other 1/2 cup evaporated milk. Cook, stirring rapidly, to 260 deg. Pour over oiled slab and cool. Cut into 3/4 inch squares. Wrap in waxed paper.
If you wish to add nuts, place the nuts in pan and pour hot caramel over them and mix tog. quickly. Scrape out on oiled slab.
DIVINITY
from Mom
Ingredients:
2 1/2 cups gran. sugar
1/2/cup white corn syrup
1/2/ cup water
2 egg whites
pinch salt
1 tsp. Vanilla
Combine sugar, corn syrup and water. Mix well.
Cook over low heat, stirring with a wooden spoon until sugar dissolves. Brush down crystals with dampened pastry brush. Boil to 260deg. on candy thermometer.
Beat egg whites with salt until stiff but not dry.
Take syrup from stove and let stand until bubbling ceases. Pour in slow steady stream over egg whites, beating all the time. Beat with electric mixer until fairly stiff.
Take off beater stand and beat by hand, using a wooden spoon, until mixture loses its gloss. Beat in vanilla. Pour into square pan and mark off into squares, or drop by tsp. On waxed paper, or push through cookie press.
MAPLE DIVINITY FUDGE
Ingredients:
2 1/3 cups sugar
1/2 cup maple syrup
2/3 cup corn syrup
1/4 cup water
1/4 tsp. Salt
Stir until dissolved and cook without stirring to 265 deg. Or hard ball.
Pour over 2 beaten egg whites that have been beaten until they hold their shape.
Mix and place in greased pan.
Spread with 2 squares melted choc. when cool.