Toffee – Grandma Siddoway
Ingredients:
- 2 squares butter
- 1 c. sugar
- 3 T. water
- 1 c. chopped nuts
Instructions:
Cook all but nuts until smoking. Pour in pan with nuts on bottom. Cool.
Million Dollar Fudge – Donna Siddoway
Ingredients:
- 4 1/2 c. sugar
- 1/3 c. butter
- 1 can milk. Boil 1 min
Instructions:
Pour over: 1 Hershey bar (16 oz, chopped), 2 pkgs choc. chips, 1 jar marshmallow cream, 1 c. nuts. Mix and set.
Panoche – Grandma Siddoway
Ingredients:
- Brown 6 T.
Instructions:
sugar, add 1/4 c. water and rest of sugar/milk. Boil to soft ball. Cool, beat, and add nuts.
Peanut Brittle – Donna Siddoway
Ingredients:
- 1 c. sugar
- 1/2 c. Karo syrup
- 1 1/2 c. raw peanuts
- 1 T. butter
- 2 t. vanilla
- 1 t. baking soda
Instructions:
Microwave sugar/syrup 5 mins. Add nuts, microwave more, stir in rest and spread in greased pan.
Carmels – Fay May
Ingredients:
- 2 c. sugar
- 1 1/2 c. Karo syrup
- 1 c. butter
- 2 c. cream
- 2 t. vanilla
- 1–2 c. chopped nuts
Instructions:
Boil syrup, butter, 1 c. cream. Add second cream and cook to soft/hard ball. Add vanilla/nuts and set.
Fudge – Karen Siddoway
Ingredients:
- 4 c.
Instructions:
sugar, 4 T. cocoa, 2 c. cream, 2/3 c. Karo, pinch salt. Boil to soft ball (27 mins).
English Toffee – Suzanne Siddoway
Ingredients:
- 1/2 lb butter
- 1 c. sugar
- 3 T. water
- 1 t. vanilla
- choc. chips
Instructions:
Cook to 300°F. Pour over nuts in pan. Cool, top with chocolate, let melt and spread.
Blue Ribbon Fudge – Suzanne Siddoway
Ingredients:
- 4 c. sugar
- 14.5 oz evap milk
- 1 c. butter
- 2 c. choc. chips (semi + milk)
- 30 marshmallows
- 2 t. extract
- 1 c. nuts
Instructions:
Boil sugar, milk, butter to soft ball. Remove, stir in chips, then marshmallows and extract. Pour in pan.
Carmel Popcorn – Grandma Siddoway
Ingredients:
- 2 c. cream
- 1 c. Karo
- 1 1/2 c. brown sugar
- 1/2 c. sugar
- 1/4 t. salt
Instructions:
Boil with 1 c. cream, then add second cup and cook to soft ball. Pour over 6 qt popcorn.
Vanilla Popcorn – Suzanne Siddoway
Ingredients:
- 1 c.
Instructions:
sugar, 3/4 c. Karo, 1/2 c. butter, 3/4 t. vanilla. Boil, stir in vanilla. Pour over popcorn.
Chex Mix – Donna Siddoway
Ingredients:
- Rice chex
- coconut
- almonds.
Instructions:
Sauce: 1 c. sugar, 1 c. Karo, 1 c. margarine. Boil 3 mins. Pour over mix.
Chocolate Syrup – Karen Siddoway
Ingredients:
- 4 c.
Instructions:
sugar, 4 T. cocoa, 2/3 c. Karo, 2 c. cream, salt, 2 t. vanilla. Boil 4 mins. Add salt and vanilla.
Peanut Butter Rice Crispies – Kathryn Siddoway
Ingredients:
- 1/4 c. butter
- 5 c. marshmallows
- 1/3 c. peanut butter
- 5 c. crispies
- 1 c. peanut butter
- 1 bag M&Ms
Instructions:
Microwave butter/marshmallows. Stir in PB, cereal, M&Ms. Press in greased pan.
Ice Cream Delight – Donna Siddoway
Ingredients:
- 1 c. margarine
- 1 c. brown sugar
- 1 c. coconut
- 1 c. nuts
- 3–4 c. rice crispies
- 1 gal ice cream
- berries
Instructions:
Mix margarine/sugar, add others. Press in pan. Layer ice cream and top with reserved mix + berries.
Chocolate Fudge Pudding – Donna Siddoway
Ingredients:
- Mix: 1 c. flour
- 2 t. baking powder
- 3/4 c. sugar
- 1/4 t. salt. Stir in: 1/2 c. milk
- 2 T. oil
- 1/3 c. nuts
Instructions:
Top with: 1 c. brown sugar, 2 T. cocoa, 1 1/3 c. hot water. Bake 350°F for 45 mins.
Bavarian Cream Dessert – Donna Siddoway
Ingredients:
- Crust: 1 c.
Instructions:
flour, 1 square butter, 1 c. chopped nuts. Bake 350°F for 20 mins.
Layer: 8 oz cream cheese, 1 c. powdered sugar, 1 c. whipped cream/Cool Whip.
Top: 1 pkg each choc & vanilla pudding + 3 c. milk. Garnish with cream/choc shavings.