5 c. sugar
¼ lb. butter
1 lg. can evaporated milk
3 squares unsweetened chocolate
1 ¼ c. white corn syrup
1 c. nuts
2 t. vanilla

Cook all ingredients except nuts, butter and vanilla.  Stir constantly until it forms a soft ball when tested in cold water.  (234 degrees)  Add butter and beat until very thick with electric mixer. Add nuts and vanilla.  Pour into a buttered pan and cool.  Makes 5 lbs.

This confection is wonderful to eat and makes an excellent garnish for all your platters of Christmas goodies

¾ c. butter
32 large marshmallows
1 tea. vanilla
1 tea. green food color
3 c. cornflakes

Melt butter and marshmallows on low heat.  Add vanilla, cereal and food color and stir lightly until well coated.  Shape on waxed paper to resemble cluster of holly leaves.  Add red cinnamon candies for berries

In 2-quart saucepan combine:
2 cups sugar
½ cup light corn syrup
½ cup hot water
¼ tea. salt

Cook to 290 degrees without stirring.  Remove from heat.
Immediately beat 2 egg whites stiff.  Pour hot syrup over beaten whites beating constantly at high speed on mixer (about 5 minutes) Add 1 tsp. vanilla and beat until mixture forms soft peaks and begins to lose its gloss.  Add ½ cup chopped nuts.  Drop divinity from a teaspoon pushing off with second spoon, onto a cookie sheet covered with
on waxed paper.

2 cups white sugar
1 cup white corn syrup

Mix and bring to a boil in a deep soup pot.  Add 2 cups raw peanuts and cook 10-12 minutes.  Add 1 Tbsp. Butter and 1 tea. of soda (this makes the mixture foam up).  Stir and pour onto buttered cookie sheet.  Cool and break into pieces.

1 lb. confectioner’s sugar
½ c. cocoa
¼ lb. butter
¼ c. milk
1 tea. vanilla
½ c. nuts

Butter an 8” x 8” pan.  Combine sugar and cocoa in small mixing bowl.  Add butter and milk.  DO NOT MIX Put in microwave on full power for 2 ½ minutes.  Take out and mix well.  Add vanilla and nuts.   Pour into prepared pan.  Refrigerate 1 hour.

Put into bowl at room temperature:
1 cup chopped nuts
1 pkg. chocolate tidbits
1 tea. vanilla
¼ lb. butter

Stir and set aside
Put in heavy sauce pot 2 cups sugar, 1 sm. can evaporated milk, 10 lg. marshmallows and bring to a boil.  Boil exactly 6 minutes stirring occasionally.  Pour over chocolate mixture and stir until smooth.  Put in a buttered pan.

1 cup soft butter
3 cups brown sugar
3 cups sliced almonds

Need a silpat for this recipe.  30-45 minutes prep

Melt butter in teflon pan; add brown sugar-enough to soak up most of the butter.  Need to stir.  Adjust heat so mixture remains at a slow bubble but not too hot or it will burn.  Stir and continue cooking until sugar is no longer crystal-like and mixture will freely run from the spoon and has started to become darker.  Add almonds and stir through.  I add about half the almonds, mix all the way then continue adding and mixing uintil most of the sugar mixture has covered almonds.  Remove from heat and drizzle over "silpat" (very  important)  Use a fork to spread. Let cool and break apart.

(Lisa serves this witih warm brie--very delicious)

1 ½ cups sugar
6 Tbsp. butter (3/4 stick)
¾ cup light brown sugar
1 ½ cup pecans (roasted optional)
½ cup milk
1 Tbsp. vanilla

Combine all ingredients and bring to a “softball” stage (238 – 240 degrees candy thermometer) stirring constantly.  Remove from heat.  If not using a thermometer stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.  Spoon out on buttered waxed paper, aluminum foil or parchment paper.  When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.  The candy will become firm very quickly and is excellent to eat while still warm.