Mother's Day Candy Recipes

Easy Sea Foam Candy

  1 1/2 c  Brown sugar; light
  1 1/2 c  Sugar; white
      1 c  Water; cold
     1 tb Vinegar
      2    Egg whites
    1/4 ts Salt
    1/2 c  Nuts; chopped
      1 ts Vanilla

Boil sugars, water and vinegar to soft ball stage. Remove from heat.

Beat egg whites and salt until stiff.

When syrup has stopped bubbling, pour gradually into egg whites and beat well.

When mixture begins to stiffen, add nuts and vanilla.

Drop by teaspoonful on wax paper.

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Raisin Bran Candy
 
      2 c  Brown sugar
      1 c  Sugar
      1 c  Milk
    1/8 ts Baking soda
      1 tb Butter
    1/4 ts Salt
      1 c  Bran
    1/2 c  Raisins
           Powdered sugar for kneading
 
Boil to soft ball stage (234 - 238 F) the sugars, milk, baking soda, butter, and salt; cool to room temperature.

Add bran and raisins.

Beat until stiff enough to knead. Turn onto board dusted with powdered sugar. Knead until smooth. Shape into a roll and slice.

No Bake Peanut Butter Candies

    1/2 c  Butter
      2 c  Sugar
    1/2 c  Water
      2 tb Cocoa
    1/2 c  Peanut butter
      3 c  Oatmeal

Cream together the butter, sugar, water and cocoa. Bring to a boil for 30 seconds.

Remove from heat and add peanut butter, and oatmeal.

Drop on wax paper and let harden.

Easy Butterscotch Candy

      2 c  sugar
    1/4 c  butter
      4 tb water
      1 tb vinegar

Combine the sugar, butter, water, and vinegar in a saucepan.

Cook until hard ball stage.

Pour into a buttered pan.  Cut into squares when cooled.

Mother's Day Chocolate Sticks

      2 sq chocolate, semi-sweet
    1/2 c  Butter
      1 c  Sugar
      2    Eggs* divided
    1/4 ts Salt
    1/2 ts Vanilla
    1/2 c  Flour
    1/2 c  Chopped pecans

Melt chocolate with butter; add sugar and stir well. Stir in the eggs yolks. Beat the egg whites with the salt; add to mixture.

Add vanilla, flour and pecans.

Bake at 350 degrees for 20 to 30 minutes, or until tests done.

Cut into slim rectangular sticks.

Coconut Bon Bons

     15 oz Sweetened condensed milk
    1/2 c  Butter
      2 c  Confectioners' sugar
     12 oz Coconut, grated dried
     24 oz Semi-sweet chocolate
      4 tb Shortening

Mix together the condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours.

Melt chocolate with shortening.

Roll coconut mixture into balls dip into the chocolate using a fork.

Drop onto wax paper to cool.

Knock Ya Nakeds

      1 pk Chocolate cake mix
      1 c  Pecans, chopped
    1/3 c  Evaporated milk
    3/4 c  Butter, melted
     60    Caramel candies
    1/2 c  Evaporated milk
      1 c  Chocolate chips

Mix together well the cake mix, pecans, evaported milk and butter.

Press half of the mixture into the bottom of a greased 13x9" pan.

Bake at 350 degrees for 8 minutes.

Melt caramel candies in top of a double boiler with 1/2 cup of milk. When caramel mixutre is well mixed, pour over baked mixture.

Cover with chocolate chips, and pour the rest of the dough over top

Bake for 18 minutes.  Cool before slicing.

Microwave Chocolate Pecans
 
      1 pk Semi-sweet Chocolate Squares
      1 cn Condensed milk
      2 c  Pecans; Chopped
      1 pn Salt
 
Microwave chocolate on high 2 minutes in a 2-quart dish. Stir in milk, pecans, and salt.

Drop by teaspoonfuls onto wax paper.

Leave to harden; then turn the candy over to harden other side.

Raisin Peanut Clusters
 
      1 c  Semisweet Chocolate
      1 cn Sweetened Condensed Milk (14 oz.)
        ds Salt
      1 c  Seedless Raisins
      1 c  Shelled Roasted Peanuts
 
Melt chocolate in top part of double broiler over hot water. Add condensed milk and salt, cook for 10 minutes or until thickened, stirring constantly.  Add raisins and peanuts.

Drop from tablespoon onto wax paper.

Refrigerate until firm. Makes about 20 clusters.

Chocolate Pecan Rum Balls
 
      1 lb Pecans, shelled and ground
  8 1/2 oz Chocolate wafers; crushed
    1/2 c  Dark rum
    1/3 c  Honey
           Powdered sugar for rolling
 
Combine the pecans, wafers, rum, and honey in a large bowl; mix well. Chill for 20 minutes.

Shape by spoonful into round balls.

Store in a tightly covered, airtight container.

Just before serving, roll in powdered sugar.

Makes 100 rum balls.

 

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