Caramel Chocolate Cake

1 package chocolate cake mix
1 Score or Heath candy bar
2 or 3 bottles of Caramel Sauce
1 package Whipped Cream


Prepare and bake chocolate cake mix, as directed on box. While cake is warm, poke holes into cake and pour caramel sauce on top.

When cake is cool, put cool whip on top.

Sprinkle candy crumbs on top of cool whip,

Refrigerate leftovers.

Corn Chex Treats

1 small box Corn Chex
1 1/2 cup Sugar
1 1/4 cup Light Karo Syrup
1 1/2 cup Margarine
1/2 tsp Vanilla
7 oz Sliced Almonds
1 small package Coconut

Bring to a boil sugar, karo syrup, and margarine, and boil 3 minutes, stirring all the time. Take from stove and add vanilla. Add corn chex, almond, and coconut. Put mixture on wax paper until cooled.

Red Candied Apples

2 cups Sugar
8 cups water
1 bottle red food coloring
24 oz. Cinnamon candies
6 apples (Jonathan or John-A-Gold)

Core and peel apples.  Slice apples.   In a pot dissolve sugar, water, and cinnamon candies in hot water.  Add food coloring.  Add apples.  Cook apples until they are tender.  If apples are not cinnamon enough, add cinnamon extract.  Drain liquid from apples.  Let cool in a container in the refrigerator before serving.

Caramels

2 cups sugar
2 cups Dark Karo Syrup
1 pint Cream
1/4 tsp Salt
4 tbsp Butter
1 can Evaporated milk
1 1/2 cup Pecans
3 tsp Vanilla

Combine sugar, karo syrup, salt and cream. Place in pan over low heat and stir until sugar is dissolved. Cook at a soft boil, stirring occasionally. Add butter and evaporated milk. Add pecans and vanilla. Cook until hot. Pour into glass dish and let set.

Microwave Caramels

1 cup butter or margarine                                            2 1/4 cups brown sugar

1 cup light corn syrup                                                 1 can (15 oz) sweetened condensed milk

dash of salt                                                                 1 tsp vanilla

Place butter in large buttered mixing bowl.  Microwave 1 minute to melt.  Blend in brown sugar, syrup, condensed milk, and salt.  Cover with plastic wrap.  Microwave 10 minutes on high and stir well.  Microwave uncovered 16 to 18 minutes or until candy forms ball in cold water.  Mix in vanilla and pour onto greased 12 by 7 inch glass baking dish.  Cool to room temperature before cutting.  Cut and wrap in individual pieces,  Makes about 84 one inch candies

Chocolate Oatmeal Candies

2 cups sugar
1/2 cup shortening
1/2 tsp salt
1/2 cup milk
3 tbsp cocoa
3 cups quick cooking oatmeal

Mix sugar, shortening, salt, milk, cocoa, and bring to a boil. Fold in oatmeal. Drop on wax paper to cool.

Sugar Coated Peanuts

2 cups raw unsalted peanuts
1 cup sugar
1/2 cup water

Cook over medium heat until peanuts are coated with sugar and no liquids are in the pan. Pour on buttered cookie sheet. Sprinkle with salt. Bake at 300 degrees for 15 minutes. Turn nuts with metal spatula and bake for 15 more minutes.

Vinegar Taffy

2 tbsp butter
1/2 cup water
2 tbsp vinegar
2 cups sugar
1 tsp vanilla

Melt butter, add water and vinegar. Bring to boil. Dissolve sugar. Cover pan and cook 3 to 5 minutes. to a hard boil stage.

Candy Coated Pecans

1 cup brown sugar
1/2 cup sugar
1/2 cup sour cream
1/2 lb pecans

Boil sugars and cream until mixture, when tested, forms a soft ball in cold water. Remove from heat and beat a few minutes. Add pecans and stir gently until nuts are completely coated. Drop by teaspoons onto wax paper.

Rice Krispies Candies

1 package of Rice Krispies
1 package of corn flakes
1 lb coconut
1 cup peanuts, halved
2 cups sugar
2 cups white Karo syrup
1 cup milk
1 tsp vanilla

Mix together cereal, coconut, and peanuts. Cook sugar, Karo syrup, and milk and Boil until soft ball is formed when dropped in cold water. Take off stove and add vanilla. Pour over cereal mixture. Make balls or leave in pieces.

Candied Apples Sticks

7 apples
1 drop red food coloring
1 cup sugar
1/4 tsp cinnamon
1/3 cup Karo syrup
3/4 cups water to 3 cups sugar

Combine Karo syrup, sugar, and water. Cook till cracks when tested in cold water. Add coloring and cinnamon before removing from stone. Put sticks in apples and twirl quickly in syrup. Place on greased cookie sheet to cool.

Marshmallows

Dissolve 1 package of gelatin in 8 tablespoons of cold water. In the meantime, boil together 2 cups of sugar and 3/4 cup of boiling water until it forms a soft ball in cold water. Add gelatin and beat 20 minutes. Add the beaten whites of 2 eggs and beat 10 minutes. Add 1 teaspoon of vanilla. Pour on platter to cool.

English Toffee

This is Florence's recipe:

2 1/2 cups sugar
1/4 cup light Karo
1 lb butter
1 cup hot water

Cook till 285- 290 degrees. Add 1 lb walnuts and 1 bag chocolate pieces.

Honey Candy

1 1/2 cup sugar
1/2 cup water
1 1/2 cup honey
1 tbsp butter
Pinch of baking soda

Boil until it gets hard in cold water. Add soda and butter. Pour into greased pie tins. Stretch as soon as it is cool enough to handle.

Cheese Puff Candy

This is Martha's recipe:

2 cups sugar
1/4 cup water
1/2 lb butter
1/2 lb margarine

Boil ingredients for seven minutes. Pour over Cheese Puffs.

Peanut Brittle

Pinch of salt
1 cup Sugar
1 tsp Vanilla
1 tsp Baking Soda
1 cup Peanuts
1/2 cup Light Corn Syrup
1 tsp Butter

Combine peanuts, sugar, corn syrup, and salt. Microwave on high 7 to 8 minutes, stirring thoroughly after the first four minutes. Add butter and vanilla. Mix completely and microwave on high for 1 to 2 minutes longer. Add baking soda and mix until light and frothy. Pour onto light buttered cookie sheet. Let cool 30 minutes to 1 hour. Break into pieces and eat.

Caramels

This is my aunt Elaine's recipe:

2 cups Sugar
1 cup Clear Honey
1 can Condensed Milk
1/4 lb Butter

Pour in heavy pan, stirring the whole time and Boil 9 minutes. Stir constantly and cook on medium heat. Add nuts. Pour in buttered dish.

Peanut Butter Cups

This is my aunt Vivian's recipe:

6 whole Graham Crackers, crushed
1 cup Peanut Butter
1 1/2 cups Powdered Sugar
1/2 cups Melted Butter
1 package Chocolate Chips

Mix ingredients together. Spread on cookie sheet and chill. Take chips and melt over low heat or using a double boiler. Spread over peanut butter mix. Cool and cut into squares.

Chocolate Marshmallow Treat

This is my Grandmother Cleone's recipe:

1 large package Milk Chocolate Chips
1 cube Margarine
1 egg
Pinch of Salt
1 tsp Milk
1 tsp Vanilla
1 cup Powdered Sugar
1 package Colored Marshmallows
1/2 cup Chopped walnuts
1/2 cup Coconut
1/2 cup Graham Cracker Crumbs

Blend chocolate chips and margarine together. Melt over warm water. Beat egg, salt, milk, vanilla, and powdered sugar. Add to cool chocolate mixture. Pour over marshmallows, nuts, coconut, and graham cracker. Let stand 14 minutes. Roll 10-12 graham crackers until finely crushed. Spread on large piece of wax paper. Divide mixture into half. Let stand 15 minutes. Form into log rolls in cracker crumbs wrapped in wax paper. Keep in refrigerator until read to serve.

Divinity

This is my Grandmother Cleone's Recipe:

2 Cups Sugar
1/2 cup White Karo Syrup
1/2 cup Water
2 Egg Whites= beaten until soft
1 tsp Vanilla
1 cup Walnuts

Put water in pan with Karo and bring to boil. Add sugar and keep stirring until dissolved. Do not stir after it starts to boil. Place lid on pan and boil for a few minutes. This dissolves the sugar on the sides of the pan. Cook to hard ball stage about 2 minutes. Pour over egg whites. Beat until it holds a shape. Pour in greased dish.