Karmel Korn

1 cube Butter or margarine
1 cup Packed brown sugar
¼ cup White corn (Karo) syrup
½ tsp Salt
¼ tsp Baking powder
½ tsp Vanilla
1 large batch popped corn with unpopped kernels removed (about ¾ cup unpopped)

Bring butter, sugar and corn syrup to a boil. Stir to keep from burning. When boiling add ½ tsp baking powder, vanilla and salt and pour over popped corn. Mix well and put on cookie sheet in oven for 15 minutes at 300. Stir and cook for 15 more minutes. Let cool for a few minutes and serve.

Karen Hammer

Honey Taffy

2 cups Sugar
1 cup Honey
2/3 cup Cream

Boil in large saucepan until a small amount turns brittle in cold water. Pour in buttered pan or slab to cool. Stretch and cut. (You can cool it on a greased cookie sheet.)

Ruth Hammer

White Taffy

3 cups Sugar
½ cup White Karo syrup
2/3 cup Water
½ tsp Cream of tartar
1 tbsp Butter
1 tsp Vanilla

Add vanilla to hot syrup after it reaches the hard ball stage. Pour into buttered pan to cool. Stretch and cut.

Ruth Hammer

Vinegar Taffy

2 cups Sugar
½ cup Water
¼ cup Vinegar

Boil to hard ball stage. Add 1 tsp of Vanilla. Pour into buttered pan or slab to cool. Stretch and cut.

Ruth Hammer

Chocolate Fudge

3 cups White sugar
1 cup Brown sugar (may use all white sugar)
¼ cup Karo
1½ cups Cream
3 tbsp* Cocoa (*Heaping)

Combine in large kettle and boil to soft ball stage, stirring often. Pour into large bowl and cool until you can place your hand comfortably on the bottom of the bowl. Beat until it begins to set. Add 2 tsp Vanilla (or 1 tsp Vanilla and 2 tsp mint flavoring).

Ruth Hammer

Broken Glass Candy

2 cups Sugar
1 cup Water
2/3 cup White Karo

Boil to hard crack stage. Remove from heat. Add ½ tsp flavoring (oil of peppermint, anise, cloves, cinnamon, of wintergreen). Add coloring a few drops at a time until desired color is reached. Pour on buttered slab. Break into pieces or can be made into suckers.

Ruth Hammer

Vanilla Fudge

4 cups Sugar
1½ cups Cream
¼ cup White Karo

Boil to soft ball stage. Pour onto slab to cool. Work. Add 2 tsp vanilla. Add nuts if desired. Pour into square buttered dish. Cut into squares. For variety, layer with chocolate fudge or caramel.

Ruth Hammer

Popcorn Balls

2 cups Sugar
1 cup Karo syrup
1 cup Water

Boil rapidly until it spins a thread. Remove from heat. Add 1 tsp vanilla and/or flavoring and coloring. Stir well. Pour slowly over popped popcorn or puffed rice. Stir to coat each kernel. Butter hands and shape into balls. May use ½ cup of vinegar instead of ½ cup of water.

Ruth Hammer

Soda Cracker Toffee

Line a medium size cookie sheet with foil. Grease with salad oil. Put a layer of soda crackers on cookie sheet.

Boil 2 minutes:

1 cup Real butter
1 cup Brown sugar

Spoon over soda crackers. Bake at 350 for 5 minutes. Remove from oven. Top with 1 cup chocolate chips. Spread when melted. Top with chopped nuts. Break into pieces.

Ruth Hammer

Rice Crispy Marshmallow Treats

¼ cup Margarine
1 pkg (10 oz) Marshmallows
5 cups Rice Krispies

Melt margarine in large sauce pan over low heat. Add marshmallows and stir until melted. Add Rice Krispies and stir. Press into 13 x 9 x 2 pan to cool (if they last that long). Cut into squares.

Ruth Hammer

Caramel Corn

1 cup Sugar
1 cup Brown sugar
1 cup Karo syrup
1 cup Cream
1 tsp Salt or (½ tsp salt and ½ tsp butter)

Combine and boil to hard ball stage in cold water. Pour over popped corn and stir to coat every kernel. Spread on wax paper to cool. (Use about 2 cups unpopped popcorn)

Beverly Nielsen

Fondant Mints

2 cups Sugar
½ cup Water
½ cup White Karo
1/8 tsp Cream of tartar
1 Egg white
Powdered Sugar

Boil syrup, water and sugar until it until it spins a thread. Add cream of tartar. Beat one egg
white in large bowl. Beat syrup into egg white until it begins to set. Add flavoring and coloring. Sift a film of powdered sugar on counter. Spoon candy onto sugar and roll into a roll about as large as your little finger. Let set until crisp. Cut with scissors into small pieces.

Ruth Hammer

Honey Creams

¼ cup Honey
2 cups Sugar
¾ cup Cream

Boil over low heat until firm ball stage. Cool in bowl. Beat until it begins to set. Add 1 tsp vanilla, chopped nuts or coconut for variety. Grated orange peel also makes delightful variation. Pour in buttered pan. Cut in squares. May be cooled on marble slab and worked as fondant. Makes delicious chocolate centers.

Beverly Nielsen

Caramels

2 cups Sugar
1 cup Light Karo syrup
½ lb Butter
1 can Sego milk
1 lb Walnuts
1 tsp Vanilla

Place in large kettle over medium heat and stir constantly until caramel consistency in cold water. Stir in nuts and vanilla when removed from heat. Cool in square buttered pan. Cut in squares.

Ruth Hammer

Peanut Brittle

2 cups Sugar
1½ cups Karo Syrup
1 cup Water
1 lb Peanuts (appx. 2 cups shelled)

Boil to hard crack stage. Add shelled peanuts and 2 tbsp. butter. Cook and stir until the peanu start to brown. Add 1 tbsp. soda and 1 tsp. vanilla. Pour quickly into 2 buttered cookie sheets. Let harden and break into desired size pieces.

Ruth Hammer

Divinity

3 cups Sugar
1 cup Water
1 cup White Karo
2 tsp Vanilla
3 Egg whites (beaten stiff)

Boil sugar, water, and Karo covered for 5 minutes. Remove lid and boil to hard crack stage in cold water. Pour slowly into egg whites, beating until it begins to set up. Add vanilla and nuts if desired. Spoon onto waxed paper to set.

Ruth Hammer

Peanut Butter Candy

1 cup Peanut butter
1 cup Corn syrup
1¼ cups Powdered milk
1¼ cups Powered sugar

Mix and roll into small balls. Then eat them.

Julie Nielsen

Popcorn Balls

1 cup Brown sugar
½ cup Butter
½ cup Dark Karo

Mix all ingredients, and cook at medium heat. Boil for one minute. Pour over large pan of popped corn.

Beverly Nielsen

Reese's Peanut Butter Cups

10 Whole graham crackers (crushed)
2 cups Crunchy peanut butter
4 cups Powdered sugar
1 cup Melted butter

Mix ingredients (easier in a bread mixer) and press evenly in large cookie sheet.

2 large Hershey's bars (or equivalent)

Cover with melted chocolate bars and cut into squares while chocolate is still warm.

Caramel Corn

2¼ cups Brown sugar
1 cup White Karo
¼ lb Butter
1 can Sego milk

Slowly add Sego milk. Cook slowly. Stir constantly until at soft ball stage, about 10 minutes. Pour over freshly popped corn.

Ruth Hammer

Orange Sticks

1¼ cups Water
4 tbsp Knox gelatin

Place in sauce pan and let soak 15 min.

Add:

1 small pkg. orange Kool-Aid
2 cups Sugar
¼ tsp Salt

Boil for 20 minutes keeping sugar crystals washed of the sides of pan. Stir constantly. Pour into buttered pan to about ¼" deep. Let stand over night at room temperature. Remove from pan. Cut into 2-3" sticks. Dip in chocolate. Sticks to itself. A pizza cutter works great for cutting sticks.

Ruth Hammer

Fudge

3 cups Sugar
¼ cup Karo
1 cup Cream
1 tsp Vanilla or mint

Boil in a large pan. Stir often. Boil to soft ball stage. Pour into bowl to cool. Beat until it begins to thicken. Add vanilla and nuts or raisins. Pour into buttered pan to cool.

Ruth Hammer

Toffee

1 cup Butter
1 cup Sugar
1 tbsp Water
1 tsp Karo

Combine in heavy fry pan or kettle and cook over hot heat, stirring constantly. Cook until light brown in color. (Or until a soft crack in cold water.) Do not stir after removing from fire. Pour into nut and chocolate lined tray. Cover to with grated chocolate. When melted, spread and then sprinkle with nuts.

Ruth Hammer

Basic Fondant

4 cups Sugar
1½ cups Cream
¼ cup Light Karo
2 tbsp Butter
1 tsp Vanilla (added after cooking)

Boil to soft ball stage. Pour into bowl, let cool. Beat until sets up. Mold to make soft again. Add vanilla. Put in plastic covered bowl and store in fridge.

Ruth Hammer

Microwave Caramel Corn

4½ qts Popped popcorn (put in large brown grocery bag)

Sauce:

1 cup Brown sugar
½ cup Butter
¼ cup Light Karo syrup
½ tsp Salt

Put in microwave for 4 min. Stir at 2 min. Add ½ tsp baking soda and ½ tsp vanilla. Cook 30 seconds. Pour sauce into bag of popcorn. Shake well. Cook 45 seconds. Shake. Cook 45 seconds. Shake. Pour into bowl.

Leon Hammer