English Toffee

1 c. sugar

1 c. butter

1 Tbsp. white karo syrup

3 Tbsp. water

1 c. ch opped almonds

6 small plain hershey bars

Cook sugar, butter, karo and water to hard crack stage, 300F.  In a 9 x 13 butter pan, sprinkle the finely chopped almonds and arrange the candy bars in borken pieces. When toffee mixture is done, pour it over the chocolate candy pieces. With wooden spoon spread as evenly as possible.  Let cool and break into pieces.  This keeps well in a covered tin.



Pineapple Pecan Fudge


1 (13 1/2 oz) can crushed pineapple, drained

4 c. sugar

1 c. cream

2 Tbsp. butter

2 tsp. vanilla extract

1 c. pecans, coarsely chopped

Combine the drained pineapple, sugar and cream in a heavy 3 quart saucepan.  Stir over low heat until sugar is dissolved.  Increase heat and bring mixture to boiling. Put candy thermometer in place.


Cook, stirring occasionally to prevent scorching, until mixture reaches 234 F (soft ball stage). During cookng, wash any crystals from sides of pan with a pastry brush dipped in water.  Remove from heat.  Set aside until just cool enough to hold pan on hand.  Do not jar pan or stir.

When cool, add the butter and extract.  Beat vigorously until mixture loses its gloss.  With a few strokes, stir in the pecans.

Quickly turn into a butter 8x8x2-inch pan without scraping bottom and sides of saucepan; spread evenly.  Set aside to cool.  When cool, cut into 1 1/2 inch squares

****for extra-smooth, mellow flavor, allow fudge to stand overnight before serving.



Hickory Nut Macaroons

4 egg whites

4 c. sifted powdered sugar

2 c. hickory nut, black walnuts, or toasted pecans

In a large mixing bowl beat egg whites with electric mixer on high speed until stiff, but not dry, peaks form.  Gradually add powdered sugar, about 1/4 c. at a time, beating at medium speed just until combined.  Then beat 1 to 2 minutes more until well combined.  Fold in the uts by hand.

Drop mixture by rounded teaspoons 2 inches apart onto parchment-lined or foil-lined cookie sheets (grease foil).

Bake in a 325 F oven about 15 minutes or until edges are light brown.*

Transfer cookies to wire racks and let cool.  Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.

Makes about 36 macaroons.

***These are sorta a cookie and it is normal for them to split around the edges as they bake.


Jelly Candy
      1 3/4 oz dry fruit pectin (Sure Jel)
      3/4 cup water
      1/2 teas baking soda

      1 cup sugar
      7/8 (scant 1 cup) cup light Karo
      Flavor/color/citric acid

Lightly grease candy molds, or spray with PAM, and sprinkle with granulated sugar. In 1st saucepan, combine fruit pectin, water & baking soda; set aside. In a 2nd pan, combine sugar & corn syrup, mixing well. Cook both mixtures, stirring alternately until foam subsides in the soda mixture, about 5 minutes. Pour pectin mixture in a slow, steady stream into the boiling sugar mixture, stirring constantly. Boil & stir for one minute more. Remove from heat stir in flavoring, food color & 1/2 teas. citric acid. Pour into prepared molds. Let set for 24 hours. Remove from molds. Let stand for at least a day before packaging.

**** You can use juice of a lemon for flavoring if you wish. Color some, leave some clear.



Nut and Cherry Caramel Clusters


4 oz. white chocolate or white chocolate baking squares, chopped

1 Tbsp. shortening

1 1/2 c. coarsely chopped hazelnuts or almonds, toasted

1 3. c. dried tart cherries or dried cranberries

12 vanilla caramels (about 4 ounces)

2 tsp. butter


***To toast the nuts, spread in a single layer in a shallow baking dish;  bake in a 350F oven for 5 6o 10 minutes or until light golden brown, stirring once or twice.  Watch carefully so they don't burn.

Line a baking sheet with foil.  Butter  foil; set aside.

In a heavy small saucepan melt white chocolate and shortening over low heat, stirring constantly, until smooth.  Remove from heat. Stir in hazelnuts and cherries or cranberries.  Let stand for 10 minutes to allow mixture to set up slightly. Drop by rounded tablespoon onto the prepared baking sheet.

In another heavy small saucepan combine caramels and butter.  Cook and stir over low heat unti melted and smooth.  Remove from heat.  Drizzle over the chocolate-nut pieces. Let stnad until firm. Remove clusters from foil an store in a tighly covered container at room temoperature up to 3 days.

This will make about 18 pieces.