Peanut Butter Balls (Aunt Anna's)

1 cp peanut butter
1/2 pkg cream cheese
1 1/3 box powdered sugar (1 1/3 lb)
2 sticks butter (1 cp)

Mix all together. Put in fridge over night. Roll into balls. Dip in chocolate.

Bourbon Balls (Aunt Anna's)

1 stick butter or margarine (1/2 cp)
1 box powder sugar (1 lb)
1/2 cp chopped nuts
6 - 8 T bourbon
dipping chocolate

Cream butter. Gradually add sugar, bourbon an dnuts. Let sit for a while in fridge and then roll into balls. Dip into chocolate.

Sea Foam (one of Mom's favorites)

3 cp light brown sugar
¾ cp water
1 T lt corn syrup
2 egg whites (¼ cp)
Dash of salt
1 tsp vanilla extract

Measure brown sugar, water and 1 T corn syrup into a 2-quart saucepan. Blend with a wooden spoon and place over low heat, stirring continuously until the mixture begins to dissolve.

Continue stirring until the mixture boils, then put in your candy thermometer and boil without stirring over medium-high heat until thermometer registers 256º.

Remove from heat and let stand while egg whites are beaten to stiff peaks. Salt is added to the eggs while beating them.

Slowly add the syrup to te egg whites, beating continuously.

After all the syrup is added continue beating until candy holds a definite shape and no longer streams from a spoon and loses its gloss. This will require at least 15 minutes of beating. A test can be made before the beating is stopped and unless the dropped portion holds its shape immediately, beating should be continued.

Vanilla is stirred in just before candy is dropped in teaspoon-sized pieces on waxed paper. Walnuts or pecans may be added–they combine well with brown-sugar candies.

Divinity

2 cp sugar
½ cp corn syrup
½ cp water
2 egg whites (¼ cp)
Dash of salt
¾ tsp vanilla
1 cp combined black walnuts and candied cherries, chopped

Combine sugar with corn syrup and water. Stir over low heat until all the sugar is dissolved and mixture starts to bubble. Boil over medium heat to 260ºF.

Remove from the heat and let stand while egg whites are beaten to stiff peaks. Salt is added to the egg whites while beating them.

Slowly add the syrup to the egg whites, beating on low. (Add slower at first, then pour more quickly. Do not scrape the pan.) After all the syrup is added continue beating on med to high until candy loses its gloss, holds a definite shape and no long streams from a spoon. This will require about 15 minutes of beating. A test can be made before the beating is stopped and unless the dropped portion holds its shape immediately, beating should be continued.

When it is ready, vanilla is quickly stirred in, along with nuts and cherries, and then the candy is dropped on waxed paper in teaspoon-sized pieces. It may also be poured into a pan (8 x 11 inches) and cut into squares.

Grandma Beisler's Caramel Fudge with Bitter Choc

1 box light brown sugar
1 T butter
1 cp whole milk

Put on stove and cook till it comes to a boil. Simmer to soft ball stage. Remove from stove and cool for a little bit. Add vanilla and beat. Pour into buttered pan.

2 squares bitter chocolate
Melt in double boiler and pour over caramel.

Mom says this is always a bit grainy, and I remember that, too.

Grandma Beisler’s Molasses Taffy

1 (1 lb) box brown sugar
1 bottle dark Karo (2 cups)
2 T butter

Stir continuously.
Boil to hard crack (stringy): 300ºF
Pour onto marble. Pick up (when cool enough) and pull till pale brown.

Modjeskas

Caramel

2 cp sugar
2 cp heavy cream
2 T butter
1 1/4 cp white corn syrup
Pinch salt
1 tsp vanilla
3/4 pound marshmallows, cut in half with scissors (or see recipe below)

Combine sugar, 1 cup of the cream, butter, syrup and salt in a heavy 3- or 4-quart sauce pan. Put remaining 1 cup cream in a small pan and heat it separately. Bring sugar-cream-butter mixture to boil, stirring constantly. Wipe down sides of pan with wet cloth or cover with lid briefly to dissolve remaining sugar crystals.

When it begins a rolling boil, dribble the hot cup of cream into the boiling mixture, stirring. Don’t let the boiling stop. Cook over medium heat, stirring as necessary to prevent scorching, until thermometer registers 238 degrees. Remove from heat and stir in vanilla.

Allow cooked caramel to stand 10 minutes before starting to dip. Drop marshmallow half into caramel, then, with a fork, turn it over to coat completely and lift out, pulling the fork over edge of pan so surplus runs back into pan.

Place each piece on buttered or oiled surface, such as cookie sheets or clean counter top. When set, wrap each piece separately in square of waxed paper.

Marshmallows

2 T gelatin (2 envelopes)
1/2 cp cold water
2 cp sugar
3/4 cp light corn syrup
1/2 cp hot water
2 tsp vanilla
Confectioners’ sugar

Put gelatin in an electric mixer bowl. Pour in water and mix well. Let stand. Put sugar, corn syrup and hot water into a saucepan and blend well with a wooden spoon. Place over low heat until sugar is all dissolved and then increase the heat. When mixture boils, put in candy thermometer and continue cooking without stirring. When thermometer registers 244º to 246º, remove from heat and pour into gelatin, beating all the while. Continue beating until candy thickens and is slightly warm. At least 15 minutes is required. Blend in vanilla and our into two pans (7 x 7) that have been lightly buttered and dusted with cornstarch. Set in a cool place or refrigerator until firm. Remove from pan and cut into pieces, dusting each piece well with confectioners’ sugar. Scissors can be used if dipped in confectioners’ sugar between cuttings.

Bourbon Balls (Aunt Angie's)

1 (1 lb) box (3 1/2 - 4 cp) powdered sugar
1/2 stick butter (1/4 cp)
1/3 cp bourbon (Old Forester)

Mix sugar and butter with fork.
Add bourbon and mix.
Roll into balls and place on waxed paper.
Chill in fridge. Reroll if necessary--may have been too soft and blobbed out.
Dip in dark chocolate (also delicious with some Creme de Menthe oil added). Note that confectionery coating should not be heated over 115F.
Place on wax paper to harden. They do not need to be refrigerated again.