Candies

Coconut Bonbons

3/4 c light corn syrup, hot but do not boil

2 1/2 c dry macaroon coconut

6 drops coconut oil flavoring

Mix well. Let stand 1 hour. Excellent as a bon bon filling or center for Almond Joy candy. Chopped nuts or maraschino cherries may be add to mixture for variety.

Fudge #1

3 c sugar

2/3 c evaporated milk

7 oz marshmallow cream

1 t vanilla

3/4 c butter

12 oz semi-sweet chocolate chips

1 c nuts

Combine sugar, butter, and milk in heavy saucepan, bring to full rolling boil, stirring constantly. Continue boiling 5 min. over medium heat or until candy thermometer reaches 234f stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow cream, nuts and vanilla; beat until well blended. Pour into greased 9X13" pan. Cool at room temperature, cut into squares.

Fudge #2

3 (6oz) pkg. chocolate chips, semi-sweet

1 14oz can Eagle Brand condensed milk

dash salt

1/2 to 1 cup chopped nuts

1/2 t vanilla

In heavy saucepan, over low heat, melt chips with milk. Remove from heat, stir in remaining ingredients and spread evenly into wax-paper lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn onto cutting board, peel off paper and cut into squares. Store loosely covered at room temperature.

Peanut Brittle

2 c raw peanuts

1 1/2 c sugar

1/2 c white Karo syrup

1/2 boiling water

1 t soda, heaping

1/2 stick butter

Mix sugar, syrup and water and bring to a boil. Pour in peanuts and cook until golden brown. Remove from heat. Add soda and butter . Pour into a greased or buttered pan.