Monday Grandpa Don took a turn for the worse. I was not sure that he would make it through yesterday. However, Rex was returning from his very brief holiday in Italy. I think that Grandpa Don may have been waiting for him so that all three boys were home. Thus, this will be brief, but still worth sharing.
Here are the recipes, all found at Thecures.com.
Aunt Mabels Caramels
2 c. sugar
2 c. Karo syrup
1/4 tsp salt
1/2 c. butter
2 c. thick cream
Boil sugar syrup and salt stirring occasionally. When syrup is very thick add butter and gradually add 2 c. cream dont stop boiling and stirring while adding cream or will curdle. Cook to firm ball stage add nuts and/or coconut. Pour in buttered 2 qt. pan to harden. When cool cut and wrap in plastic wrap.
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Aunt Myrtles Cinnamon Candy
Combine in large heavy kettle
4 c. sugar
2 c. water
1 1/2 c. white corn syrup
Do NOT stir ever! Boil rapidly to hard crack stage, add 1 1/2 tsp red food color, 1 tsp cinnamon oil
Pour quickly onto greased cookie sheet.
For licorice use approx 1/2tsp. green color and 2 tsp anise oil (or a little more)
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Cherry Chocolate Candy (a cherry mash copycat recipe)
2 c. sugar
2/3 c. evap milk
Dash salt
12 marshmallows
1/2 c. butter
6 oz. cherry chips
1 tsp vanilla
12 oz. chocolate chips
3/4 c. peanut butter
1 lg. pkg. salted peanuts crushed. Combine sugar milk salt marshmallows and butter in pan. Boil over med heat 5 minutes. Remove from heat add cherry chips and vanilla pour into 9x13 buttered pan. Melt chocolate chips add peanut butter and crushed peanuts. Spread over cherry mixture and chill.
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Endstroms Almond Toffee
This is a famous recipe made in Grand Junction Colorado. They send millions of pounds around the world. Before the store began Mr. Endstrom taught a candy making class for the county and gave out this recipe.
2 c. sugar
1 c. water
1 lb butter
2 lg. Herseys choc bars
1 lb almonds (1/2 ground and 1/2 whole)
Melt chocolate in double boiler. Lightly butter 2 9x13 baking pans. Fill sinks with cold water. Unwrap butter. Place sugar & water in heavy pan at hottest heat until syrup spins a thread. Add 1 cube of butter and stir til melted. Add remaining sticks one at a time and melt each completely. Add whole almonds and continue stirring and cooking until almonds are toasted. Candy will be a dark tan and will pull away from the sides and bottom of the pan. ( If candy starts to smoke lift pan from burner rather than lowering the heat.) Pour into the two pans and set in cold water. Spread 1/2 of chocolate over each pan and sprinkle with 1/2 ground almonds. Using your fingers quickly flip over the candy (chocolate and almonds will now be on bottom of pan) - spread the remaining chocolate on the top of the candy and sprinkle with rest of ground almonds. Allow to mellow at room temp do (not refrigerate) for about 2-3 days.
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Peanut Brittle
1 c. sugar
½ c. light corn syrup
1 c. roasted, salted peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
In 1 ½ quart casserole, combine sugar and syrup. Microwave on high for 3 minutes. Add peanuts. Microwave on high 4-5 minutes, until mixture is light brown, stirring every 2 minutes. Add butter and vanilla; stir well. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool 30 minutes to 1 hour. When cool, break into small pieces.
(may substitute almonds or cashews for the peanuts).
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