2 cups sugar
2/3 cup milk
2 oz. unsweetened chocolate OR 1/3 cup cocoa
2 Tbsp. corn syrup
1/4 tsp. salt
2 Tbsp. butter
1 tsp. vanilla
1/2 cup coarsely chopped nuts (opt)

1. Butter a 9 x 5 loaf pan.

2. Combine sugar, milk, chocolate, corn syrup and salt in a heavy-bottomed 3-quart saucepan.

3. Heat over medium heat, stirring constantly, until sugar is dissolved.

4. Continue to cook, stirring occasionally, until mixture reaches 234*F on candy thermometer (Soft Ball Stage – when a small amount dropped in very cold water forms a soft ball which flattens when picked up).

5. Immediately remove from heat and stir in butter.

6. Allow to cool without stirring, until it reaches 120*F (the bottom of the pan will feel lukewarm to touch).

7. Beat in vanilla. Continue to beat with a wooden spoon until the fudge is thick and no longer glossy looking. This will take about 5 – 10 minutes. When the fudge is done it should hold its shape when dropped from a spoon.

8. Immediately stir in nuts (if using) and spread in prepared pan.

9. Allow to cool until firm, then cut into 1-inch squares.

Penuche: Omit chocolate. Substitute 1 cup of firmly packed brown sugar for 1 cup of the sugar.

2 cups sugar
3/4 cup light corn syrup (can reduce)
1/2 cup butter
2 cups half-and-half or light cream
1/2 cup finely chopped nuts (opt)

1. Butter an 8 x 8 pan. Spread nuts in the bottom, if using.

2. In a heavy-bottomed, 3-quart saucepan, heat the sugar, corn syrup, butter, and 1 cup of the half-and-half over medium heat, stirring constantly.

3. Heat to boiling, then stir in remaining cup of half-and-half. Continue to cook and stir frequently, until mixture reaches 245*F on candy thermometer (or Firm Ball Stage – when a small amount dropped into very cold water forms a firm ball which holds its shape until pressed).

4. Immediately remove from heat and spread evenly in pan (over nuts) while still hot. Allow to cool.

5. When cool, cut into 1-inch squares.

6. Cover or wrap in plastic wrap or colored wrappers and store in cool place such as the refrigerator.

Alternately, cook to Soft Ball Stage – 234-240*F (when small amount dropped in very cold water forms a soft ball which will flatten when picked up), and use as a filling for chocolate covered candies, like turtles.

1 1/2 tsp. baking soda
1 tsp. water
1 tsp. vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 Tbsp. butter or margarine
1 lb. shelled, unroasted peanuts

1. Prepare two 15 x 12 inch cookie sheets or equivalent pan area by greasing with butter or margarine. Warm the sheets so that the candy will more easily spread out thinly.

2. Mix baking soda, 1 tsp. water and vanilla. Set aside to use later.

3. Stir together sugar, 1 cup water and corn syrup in a 3-quart heavy-bottomed saucepan.

4. Heat over medium heat, stirring occasionally, until the mixture reaches 240*F on a candy thermometer (or Soft Ball stage – when a small amount dropped into very cold water forms a soft ball that flattens when
removed).

5. Stir in butter and peanuts. Continue to cook, now stirring constantly, until temperature reaches 300*F (Hard Crack stage – when a small amount dropped into very cold water separates into hard brittle threads). Watch the temperature carefully, as it’s very easy to overheat and burn it.

6. Remove from the heat immediately, stir in the baking soda mixture, and pour half of the brittle onto each cookie sheet (or divide as evenly as you can amongst the pans), spreading as thin as you can – to about 1/4 inch thick. If you don’t get it thin enough, it won’t be as ‘brittle’ as it should be.

7. Cool and break into pieces.

Makes about 2 lbs of candy. Peanut brittle makes a great Christmas gift.

1/2 cup packed brown sugar
1/2 cup dark corn syrup
1/4 cup butter or margarine
1/2 tsp. salt
8 cups popcorn (air-popped is easy)
1 cup pecan halves
1/2 cup blanched almonds
(nuts are optional)

1. Grease a large cookie sheet. Preheat oven to 300*F.

2. In a large, 4-quart Dutch oven, or equally large, heavy-bottomed saucepan, stir together sugar, corn syrup, butter and salt. Heat over medium-high heat to simmering, while stirring constantly.

3. Add popcorn and continue to cook and stir just until popcorn is well coated, about 2 minutes.

4. Immediately spread on prepared cookie sheet and bake for 15 minutes.

5. Remove from oven and allow to cool about 10 minutes, then remove from sheet using a spatula.

6. Allow to harden by letting the caramel corn stand for about 1 hour at room temperature.

7. Store uncovered or loosely covered, so it doesn’t get sticky.

To give as gifts, line a box or tin with wax paper or plastic wrap and fill with caramel corn. Tie with a bow.

3/4 cup packed brown sugar
1/2 cup butter
1/2 cup semisweet chocolate chips

1. Butter a 9 x 9 pan, or line with wax paper.

2. In a good size, heavy-bottomed saucepan (expect candy to boil up to at least twice its volume while cooking, and a heavy-bottomed saucepan is best to provide an even heat and prevent burning), heat sugar and butter to boiling over medium heat, stirring constantly.

3. Continue to boil and stir for 7 minutes. (If you have a candy thermometer, cook to 285 – 300*F. This is the hard crack stage, or when a bit of toffee is dropped into ice water, it will become brittle.)

4. Immediately spread toffee in prepared pan.

5. Sprinkle the chocolate chips over the hot toffee and put a cookie sheet over top of the pan for a couple minutes so that the chips melt. Spread the melted chocolate chips over the toffee.

6. Cut into squares of about 1 1/2″ while still warm. Or cool in refrigerator and then break into pieces.

Variations
To make toffee with pecans, almonds, or other nuts:
Spread 1 cup chopped pecans or other nuts in the bottom of the pan before spreading the toffee in.
Alternately, chopped almonds or other nuts can be sprinkled on top of the chocolate.

Use more chocolate chips if you would like a thicker layer of chocolate.

Divinity

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water (use 1 Tbsp. less on humid days)
2 egg whites
1 tsp. vanilla
2/3 cup broken nuts (opt)

1. In a 2-quart saucepan, heat sugar, corn syrup and water over low heat. Stir constantly until sugar is dissolved.

2. Cook, without stirring to 260*F or until small amount dropped into ice cold water forms a hard ball (hard ball stage). Remove pan from heat.

3. Beat egg whites until stiff peaks form. Pour the hot sugar syrup mixture in a thin, steady stream into the egg white while continuing to beat.

4. Add vanilla and continue to beat until the mixture becomes so stiff it holds its shape, and begins to look slightly dull rather than shiny.

5. Fold nuts in, if using.

6. Using a buttered spoon, drop about 1-inch diameter globs of candy mixture onto waxed paper. Let set.

Makes about 4 dozen candies (less if not using nuts).

CHOCOLATE FOR DIPPING:
24oz. semisweet chocolate, coarsely chopped or broken; OR 24oz. semisweet chocolate chips
(You may also substitute chocolate coating, although this will not taste as rich and chocolate-y)

DIRECTIONS:

Grease a 9×13 baking pan and a large cookie sheet with butter or margarine.  Line the cookie sheet with wax paper.  Set aside, ready to use.

To make the fondant, use a heavy, medium-sized saucepan.  Stir together the sugar, water and corn syrup and place over medium heat.  Heat and stir until the sugar is completely dissolved and the syrup begins to a boil.  Then, without stirring, allow the syrup to heat to 240*F (soft-ball stage).  Watch it carefully.

When the syrup reaches 240*, remove it from the heat immediately and pour it into the greased 9×13 pan and let it cool to lukewarm (feel the bottom of the pan).  Do not stir, allow it to cool undisturbed.

Once the fondant has cooled to lukewarm, stir in the flavoring with a wooden spoon (this may be difficult, as the fondant may have already gotten quite hard).  Place the ball of fondant in a large (eg. 1-gallon size), heavy-duty, ziploc-type plastic bag.  Remove as much air as possible and seal.  Allow fondant to rest for one minute, then knead for about 10 minutes until all the lumps are gone and it looks smooth, white and creamy.  It will still be quite firm.  You can knead on a hard surface, pressing down with the heel of your hand, and squeeze or press together with your hands, as well.

When the fondant has been kneaded into a uniform, creamy consistency, shape it into balls, squares, ovals, rectangles, or patties, and set on the wax paper, ready to dip.

Melt half (12 oz) of the semisweet chocolate in the top of a double boiler over boiling water (do not let the bottom of the top pot touch the hot water).  You can also melt the chocolate in a smaller pot or metal bowl that just fits inside the larger pot of boiling water. 

When the chocolate is melted completely, remove the top pot and stir in the remaining 12oz of chocolate until melted and smooth.   Ideally, the chocolate will be 88-90*F.  A chocolate thermometer is helpful, although you can also use a candy thermometer.  Re-warm over hot water if necessary, or continue to cool until chocolate is 88-90*F.   

(Note:  Although this is technically the ideal temperature, it is tricky to keep the chocolate exactly at this temperature while dipping.  I\’ve found they still seem to turn out as long as the chocolate is melted enough to dip the fondant in.  Keeping the dipping pot over the hot water (off the stove) is helpful, and usually enough.)

Dip the fondant pieces in the melted chocolate using a toothpick (or professional dipping tools if you have them), and place on wax paper to cool and harden.  You may need to dip one side at a time.  If your kitchen is especially warm, it may help to chill the fondant in the fridge first, so that it is firmer. 

The chocolates should sit uncovered at room temperature overnight before storing.  Although, if necessary, the chocolates can also be placed in the fridge after dipping to cool and harden.  They should be stored in an airtight container, between layers of wax paper.  They can be stored at room temperature for 1-2 weeks;  in the fridge, for much longer.  I find they can taste even better after they’ve been allowed to ’age’ for a couple of days.

FLAVOR VARIATIONS: (instead of the vanilla)

Peppermint Patty - 2-3 tsp. mint extract (not peppermint oil)

Lemon – 1 Tbsp. lemon extract, plus 2 tsp. grated lemon rind, and (opt) 2-3 drops yellow food coloring.

Orange – 2 tsp. orange extract, plus 2 tsp. grated orange rind, and (opt) food coloring.

Almond – 1 tsp. almond extract, plus 1/4 cup chopped, toasted almond.  Or, wrap fondant around a piece of toasted almond.

Coconut – 1 Tbsp. coconut flavoring, plus 1/4 cup shredded coconut.

Rum – 1 Tbsp. rum flavoring

Cherry (Chocolate Covered Maraschino Cherries) - After fondant has been cooled and kneaded, wrap in plastic and set aside.  Prepare cherries by draining on paper towel, keeping stems on.  Reserve cherry liquid.  Heat fondant in top of double boiler, stirring gently, until 150*F.  Remove from heat and stir in 2-3 Tbsp. reserved maraschino cherry liquid.  Dip cherries, holding by the stem, in the melted fondant and set on wax paper and cool.  (add more cherry liquid if necessary to keep fondant liquid enough to dip in).  Then dip in chocolate as per directions above.

Insert wooden skewers or popsicle sticks into the stem end of each apple.

Heat caramels, salt and water in the top of a double boiler until melted and smooth, stirring frequently. Alternately, you can heat in an electric crock-pot.

If using a double boiler, remove pan from stove, but keep sauce over the hot water. If using a crock-pot, keep heated.

Spoon caramel sauce over apple until completely coated.

Immediately roll in or sprinkle with toppings of choice and place on waxed paper to cool.

(If you are doing this with kids, it might be helpful to make sure they have their toppings already picked out, on waxed paper, on a plate, and ready to go, as caramel coating can start to harden rather quickly).

Refrigerate until coating is firm (if you can wait!) and eat. Yum!

Combine marshmallows and butter in a medium saucepan, and stir over medium heat until melted (about 3 minutes).

Remove from heat and stir in cereal until evenly coated. Spread into 8 x 8 or 9 x 9 pan lined with greased aluminum foil or waxed paper, using buttered hands or spatula.

While still warm, press hearts onto top, evenly spacing them. Allow to cool.

In a large saucepan, mix the sugar and cornstarch together. Add corn syrup, glycerin (opt), water, butter and salt, stir well, using a wooden spoon.

Stir and heat over medium heat until sugar dissolves, and mixture starts to boil.

Allow to boil, without stirring, until it reaches 270° F on a candy thermometer (you may need to turn down the heat a little to prevent it from boiling over). While it boils, use a pastry brush dipped in warm water and wash down the sides of the pan. (Note: 270° is also known as the soft-crack stage. You can test to see if the candy has reached this stage by dropping a small amount from a clean spoon into a cup of very cold water: it will separate into hard but NOT brittle threads).

Remove immediately from heat and gently stir in flavoring and food color. (Note: for a lighter, chewier finished texture, try adding 1/8 tsp. baking soda at this stage, before pouring out to cool.) Also remember, if you wish to make more than one color or flavor, divide taffy syrup up first.

Pour the taffy out onto a greased marble slab or shallow cookie sheet and allow to cool enough to handle. (Idea: cookie sheet can be placed on top of a pan of cool or cold water to more closely simulate cool marble).

Butter your hands and pull the taffy until it is light in color, smooth and glossy (like satin). This may take about 10 or even 15 minutes. (It\’s nice to have a friend to help at this stage!).

Next, roll taffy into a long rope about 1/2 inch thick. Using a greased scissors or knife, cut into pieces around 1 inch long.

Allow taffy pieces to sit for half an hour or so and then wrap in wax paper or plastic wrap. Cut wax paper or plastic wrappers wide enough to twist the ends shut. Store in air-tight, sealed container.