Chocolate Fudge

Ingredients:
2 Cups Confectioner's Sugar (packed)
1/2 Cup Brown Sugar (either light or dark)
1/4 Cup Milk or Cream
1/2 Stick Butter or Margarine (1/8 pound)
2 Tbs.. (heaping) Cocoa
1/4 tsp. Salt
1/2 tsp. Vanilla

Directions:
Step 1 - Put the Milk, Brown Sugar, Salt and Butter (or Margarine) in the top of the double boiler and bring to a boil. (directly on the stove)

Step 2 - Put water in the bottom of a double boiler about 1/3 full and bring to a boil.

Step 3 - Put the top of the double boiler on the bottom and add the Confectioner's Sugar, gradually, stirring constantly.

Step 4 - Add the Cocoa and the Vanilla flavor and mix in thoroughly (eliminate all lumps by stirring.)

Step 5 - Test the temperature of the mixture, it should be about 160 degrees F to 170 degrees F. If it is too low keep heating over the double boiler until it is at least 160 degrees. If too hot take off bottom of double boiler and mix for one or two minutes.

Step 6 - Cast the liquid candy into the rubber molds using a funnel and stick. If the liquid is too thick to cast easily add one or two teaspoonful of water to the pot and mix in thoroughly.

Step 7 - When set shake out of molds. Cool and serve.

Note: To make plain fudge leave out the Cocoa and add maple or vanilla flavor.

Back to Top

Molded Marzipan Shapes

Ingredients:
1 Egg White
1/2 pound Confectioner's Sugar
1/2 pound (approximate) Almond Paste
Color as desired

Directions:
Step 1 - Put the egg white in a bowl and beat slightly.

Step 2 - Add the powdered sugar and mix in.

Step 3 - Break the Almond Paste into small pieces.

Step 4 - Add about half of the sugar mixture to the Egg white and mix with beater, and add color if desired.

Step 5 -Take the mixture out of the mixer and add the balance of the almond pasted by kneading it in. Adjust the mixture if necessary to a firm dough by adding more powdered sugar. Form the dough into small balls (just enough ti fill a single cavity in the mold) and roll the balls into granulated sugar.

Step 6 - Press the sugared balls into the mold (mold must be dry and clean - do not oil) and then turn the mold over and candies should drop out.

Note: If candies stick a little bit, add a little more powdered sugar to the mixture and try again. Dough should be dry enough not to stick when rolled granulated sugar.

Step 7 - Put finished candies on waxed paper and permit to stand until dry on the surface.

Back to Top

Party Butter Creams

Ingredients:
2 Cups (packed) Confectioner's Sugar
1/2 Cup Granulated Sugar
1/4 Cup Water
1/4 Stick of butter or Margarine
1/8 tsp. Salt
1/2 tsp. Maple Flavor or
1 tsp. Vanilla Flavor

Directions:
Step 1 - Put the Water, granulated sugar, salt and butter (or margarine) in top of a double boiler and bring to a boil. (directly on the stove)

Step 2 - Put water in the bottom of a double boiler about 1/3 full and bring to a boil.

Step 3 - Put the top of the double boiler on the bottom and add the Confectioner's sugar, gradually, stirring constantly.

Step 4 - Be sure butter or margarine is completely melted then add the flavor.

Step 5 -Test the temperature of the mixture, it should be about 160 degrees F to 170 degrees F. If it is too low keep heating until it is at least 160 degrees. If too high just take off bottom of double boiler and mix for a minute or two.

Step 6 - Cast the liquid candy into the rubber molds using a funnel and stick.

Step 7 - When set shake out of molds. Cool and serve.

Note: Other flavors may be substituted for the Maple or Vanilla such as Pistachio, Coffee (use instant) or Rum, etc..

Back to Top

Creamy Dinner Mints

Ingredients:
2 Cups Confectioner's Sugar
1/2 Cup Granulated Sugar
1/4 Cup of water
Peppermint flavor (to taste)

Directions:
Step 1 - Put the water and granulated sugar in the top of a double boiler and bring to a boil directly on the stove.

Step 2 - Fill the bottom of a double boiler about 1/3 full of water and bring to a boil.

Step 3 - Put the top of the double boiler on the bottom and add the confectioner's sugar, gradually, stirring all the time.

Step 4 - Add the flavor and then test the temperature of the mixture with a thermometer. It should be around 160 degrees - 170 degrees F. If too low heat until at least 160 degrees. If too high take off the bottom of the double boiler and mix for a minute or two.

Step 5 - Cast the liquid candy in rubber molds using a funnel and stick.

Step 6 - When set shake out of molds permit to cool and serve.

Back to Top

Butterscotch Hard Candy

Ingredients:
2 Cups Granulated Sugar
1 Cup Light Karo Syrup (Corn Syrup)
1/2 Cup Water
4 Tbsps. Butter or Margarine (1/2 stick)
1/2 tsp. Salt
1 tsp. Vanilla

Directions:
Step 1 - Lightly oil the rubber molds with salad oil.

Step 2 - Put the sugar, Karo syrup, water and salt in a two quart sauce pan.

Step 3 - Put on stove, turn on heat and mix until candy boils.

Step 4 - Cover for one minute.

Step 5 - Remove cover and cook without stirring to 290 degrees F by Thermometer or (until the candy forms a hard ball when dropped in water)

Step 6 - Add the butter (or margarine) and continue cooking until the candy is medium brown, stirring constantly.

Step 7 - Take off stove promptly and add the vanilla, mix.

Step 8 - Cast into rubber molds using the funnel.

Note: CAUTION - Be very careful not to spill any of the candy on you as Hot Hard candy can cause severe burns.

Step 9 - When cool remove candy from molds by pressing it out.

Step 10 - When cool wrap candy in waxed paper and store in either a tightly covered tin or in a plastic bag which is sealed tight, as candy will get sticky if left exposed.

Note: If, by chance, candy does get sticky just roll it in granulated sugar or confectionery sugar.

Back to Top

Molded Marzipan Shapes

Ingredients:
2 Cups Granulated Sugar
1 Cup Light Karo syrup (Corn Syrup)
1/2 Cup Water
Color as desired
Flavor as desired

Directions:
Step 1 - Lightly oil the rubber molds with salad oil.

Step 2 - Put the sugar, Karo syrup and water in a 1 1/2 quart sauce pan and put on stove.

Step 3 - Cook on high until it boils, stirring constantly.

Step 4 - Cover for one minute.

Step 5 - Remove cover and cook to 290 degrees F (or until candy forms a hard ball when dropped into cold water.) Do not stir.

Step 6 - Take off stove, add flavor and color and mix in carefully.

Step 7 - Cast into rubber molds using the funnel and stick.

CAUTION: Be very careful not to spill any of the hot hard candy on you as it can cause severe burns.

Step 8 - When cool remove from molds by pressing out.

Step 9 - When cool wrap candy in mixed paper and store in either a tightly covered tin or a well sealed plastic bag. If, by chance, candy does get sticky just roll it in granulated sugar.

Back to Top

Hard Candy

Ingredients:
27 oz. Sugar
21 Tbsps. Water
3/4 tsp. Cream of tartar

Directions:
Oil molds slightly.

Step 1 - Combine sugar, water and cream of tartar.

Step 2 - Cook medium heat until ready to come to a boil.

Step 3 - Turn up to high, put in thermometer. It should be up to 300 degrees F in about 20 minutes.

Step 4 - After it comes to a full boil, add about five drops of liquid color.

Step 5 - After it reaches 300 degrees F remove from stove and flavor.

Step 6 - Let temperature cool to 280 degrees. When it comes to a clear state, pour.

Back to Top

Butter Mints

Ingredients:
1 box Confectioner's Sugar (except 1/4 cup)
1/4 Cup Melted margarine or butter
7 drops of coloring
7 drops of Oil of peppermint.
2 1/2 to 3 Tbsps. Evaporated Milk

Directions:
Step 1 - Combine in bowl: confectioner's sugar, margarine or butter, coloring and oil of peppermint.

Step 2 - Mix with fork until all is moist.

Step 3 - Add milk.

Step 4 - Mix with hand until workable. Do not get too moist.

Step 5 - Press into mold and remove immediately.

Note: They freeze nicely.

Back to Top

Mints with Cream Cheese

Ingredients:
1/4 of 8 oz. Package of cream cheese (room temperature)
1/4 tsp. Oil of peppermint
1 2/3 cups Confectioner's Sugar
Color as desired

Directions:
Step 1 - Mash cheese, add flavoring and coloring, mix in sugar.

Step 2 - Kneed with hands until like pie dough.

Step 3 - Roll in balls size of marbles.

Step 4 - Place on side in small amount of granulated sugar.

Step 5 - Press sugar side in mold, unmold at once.

Back to Top

Sparkling Mints

Ingredients:
1 box Confectioner's Sugar
1 stick Butter or Margarine
1/3 cup White Karo syrup
Dash of salt
Color and flavor to taste

Directions:
Step 1 - Mix butter or margarine, syrup and salt thoroughly until creamy with mixer.

Step 2 - Add confectioner's sugar and work with hands until consistency of dough.

Step 3 - Press into mold and remove immediately.

Back to Top

Whip Cream Mints

Ingredients:
1 stick Butter or Margarine
5 to 6 cups Powdered Sugar
1/4 cup Whipping Cream (do not whip)
Color and flavor as desired

Directions:
Step 1 - mix thoroughly.

Step 2 - Press into mold and remove immediately.

Back to Top

Party Mint Candies

Ingredients:
1/3 cup Heavy cream
1/2 cup Melted butter
1 Egg white
1 tsp. Cream of tartar
1/8 tsp. Peppermint oil or flavoring of choice to taste
2 lbs. Confectioner's sugar, sifted
Liquid paste or paste food color, as desired

Directions:
Step 1 - In a small saucepan heat heavy cream until hot, but not boiling.

Step 2 - In mixing bowl combine heated cream, butter, egg white, cream of tartar, flavoring and food color (if all candies are to be the same color).

Step 3 - Gradually add confectioner's sugar and blend together thoroughly. If several colors of candy are desired, divide mixture and work in colors as desired.

Step 4 - For ease of handling, chill mixture and keep well-covered, in refrigerator for about 15 minutes. If sticky, work in additional confectioner's sugar.

Step 5 - Press into rubber mold, as directed above, and unmold at once onto parchment or wax paper. (Yield: about 14 dozen candies - 2 1/2 lbs.)

Back to Top

Sugar Plums

Ingredients:
1/4 cup Heavy cream
1/2 cup Butter
5 1/4 to 5 1/2 cups Confectioner's sugar
Color and flavor as desired

Directions:
Step 1 - In small saucepan heat cream until hot, but not boiling.

Step 2 - In mixing bowl, cream butter; gradually add 3 cups confectioner's sugar and blend thoroughly together.

Step 3 - Add heated cream, flavoring food coloring (if all candies are to be the same color).

Step 4 - Then gradually add remaining confectioner's sugar until desired consistency is reached. If several colors of candy are desired, divide mixture and work in colors as desired.

Step 5 - Pinch off a small amount; roll between palms of the hands to form a small ball.

Step 6 - Press into the mold and unmold at once. (If desired, dip ball in granulated or sanding sugar and press, sugar side down, into mold.) (Yield: 1 1/2 lbs.)

Note: Rubber candy molds may also be used for molding fancy, dainty cookies.

Back to Top

Cordial Cherries on a Stem

Ingredients:
18 Cherries with stems (drained 24 hours before use)
1/4 pound Inverted Sugar (Nulufond, Amber-fond, etc..)
1 1/2 Tbsps. Cherry Juice
1 drop Almond flavoring

Directions:
Step 1 - Mix Nulufond, Cherry juice and flavoring with a fork (should be heavy like bread dough).

Step 2 - Wrap mixture around cherries completely, put in mold, place in freezer for 5 to 10 minutes, demold and dip in melted chocolate.

Note: Cherries need six to twelve hours for centers to liquify.

Back to Top

Creamy Fudge

Ingredients:
3 cups Granulated sugar
3/4 cup Margarine
2/3 cup Evaporated milk
7 oz. jar Marshmallow cream
1 tsp. Vanilla
16 oz. Dark chocolate coating

Directions:
Step 1 - Combine sugar, margarine and evaporated milk in heavy saucepan.

Step 2 - Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat. Stir constantly to prevent burning. Remove from heat.

Step 3 - Add chocolate, marshmallow and vanilla. Stir well until blended.

Step 4 - Pour into rubber molds using funnel. Tap on counter to remove any air bubbles.

Back to Top

Molded Party Cookies

Ingredients:
2 1/2 cups All-purpose flour
3 Tbsps. Cornstarch
1/4 tsp. Salt
1 cup Butter or oleo
1 1/3 cup Sifted sugar
1 Egg
1 tsp. Extract or
1/4 tsp. Oil flavor
Color and flavor as desired

Directions:
Step 1 - Sift or stir together flour, cornstarch and salt.

Step 2 - In mixer bowl cream butter and confectioner's sugar together.

Step 3 - Add egg; beat until fluffy.

Note: If all cookies are to be the same flavor and color, add flavoring and food coloring along with egg. Otherwise flavoring and food coloring are worked into the dough after it is made and divided into equal portions.

Step 4 - Add dry ingredients; mix well.

Step 5 - Chill dough for one hour or more.

Step 6 - TO FORM COOKIES: Take a small amount of dough and roll in palms of hands. Press one side into granulated sugar, then put sugared side down into rubber mold, press firmly and level off top. (For two-toned flowers - put green dough into stem portion and fill the remainder with flower dough.) Unmold at once onto lightly greased or Teflon-lined cookie sheet.

Step 7 - Bake in preheated 300 degree oven for 20 to 25 minutes or until cookies are a light straw color on bottom. DO NOT BROWN. Serve plain or use pastel glaze. May also be dipped in Chocolate coating. Any recipe that does not rise in baking my be used.

Back to Top

Jelly Candy

Ingredients:
1 box Sure-Jell fruit pectin (Do not substitute)
3/4 cup Water
1 cup Sugar
1/2 tsp. Baking soda
1 cup Light corn syrup
1/2 tsp. Oil flavoring or as desired

Directions:
Oil and sugar molds.

Step 1 - In a pan combine Sure-Jell fruit pectin, water, baking soda and place over moderate heat. It will foam up. Stir until there is no foaming action. This will take approximately three to five minutes.

Step 2 - In a separate pan, combine sugar, light corn syrup and oil flavoring. Let this come to a boil.

Step 3 - Pour Sure-Jell mixture slowly into boiling sugar.

Step 4 - Bring up to 224 degrees F. Remove from heat

Step 5 - Stir in the desired coloring and pour into molds with funnel.

Step 6 - Let stand until firm.

Back to Top

Basic Uncooked Fondant

Ingredients:
2 1/2 Tbsps. White Karo syrup
1 can Eagle brand condensed milk (not evaporated milk)
1/2 pound Butter
3 pounds 10 X (Powdered) Sugar

Directions:
Step 1 - Melt butter.

Step 2 - Mix melted butter, Karo syrup and Eagle brand milk well in a large bowl.

Step 3 - Gradually add your sifted powdered sugar, and knead until consistency of pie dough.

Step 4 - Divide and flavor.

Note: Add preserves, nut meats, peanut butter or coconut to get a variety of fillings.

Back to Top

Summer Coating Mints

Ingredients:
1/2 lb. Summer Coating's Sugar
2 lbs. Confectioner's Sugar
8 oz. Cream cheese
Oil of Wintergreen or flavor as desired.
Color as desired

Directions:
Step 1 - Melt Summer Coating.

Step 2 - Add to sugar and cream cheese mixture.

Step 3 - Mix to consistency of pie dough.

Step 4 - Press into molds.

Step 5 - Place in freezer for 5 to 10 minutes.

Step 6 - Demold.

Back to Top