Candy

1 C sugar

1 ½ C thick cream

3/4 C corn syrup

Butter a cookie sheet and set aside. Cook sugar, syrup and ½ cup of the cream in a heavy pan. Cook to a soft ball stage. Add second ½ cup of cream, cook to a soft ball stage. Add the third ½ cup of cream and cook to a firm ball stage. (238  on a candy thermometer.)  When it begins to thicken slightly with the third addition of cream, watch it closely so it doesn’t burn. Cook until a firm ball is formed in cold water. Pour the caramel mixture into the buttered pan you prepared earlier. When cool cut and wrap in wax paper. Heavy cream makes better caramels. *Don’t cool in refrigerator. 

Variations: Place pecans, peanuts, almonds, walnuts, or brazil nuts in groups on a buttered cookie sheet. Cover nuts with tablespoon of caramel (just cooked enough to hold together). When cool dip in chocolate. You just made turtles. To save time you can sprinkle nuts on the pan and pour caramel over the top. Cut into pieces and dip in chocolate. Great for caramel apples. 

2/3 C evaporated milk                              

½ tsp salt                                                                   

1 ½ C semi sweet chocolate.              

1 1/3 C sugar 

1 ½ C small marshmallows                 

1 tsp vanilla

Cook canned milk, sugar and salt over medium heat. Boil 5 minutes stirring constantly. Remove from heat. Add the marshmallows, chocolate and vanilla. Stir until marshmallows are melted. Pour into buttered pan. Cool and cut into desired size pieces.

STOVETOP:

2 ½ C sugar  

½ C water  

Nuts 

1 tsp vanilla flavoring

½ C Karo syrup  

1/4 tsp salt  

2 egg whites 

½ tsp almond, optional 

Cook sugar, Karo syrup, water and salt to a firm ball stage. While it is cooking keep a close eye on it while you beat 2 egg whites until stiff but not dry. Cook mixture to 250° on candy thermometer or until a small amount of syrup dropped in cold water forms a hard ball. When it is ready pour in a thin, slow stream into egg whites. Beat constantly with mixer on HIGH. Add the vanilla and almond flavorings and beat 6-8 minutes, or until mixture is stiff and loses its shine. Fold in nuts and drop mixture by teaspoonful on waxed paper. When cool, store in airtight container

MICROWAVE:

2 C sugar 

½ C water 

2 egg whites  

½ C chopped nuts 

1/3 C corn syrup 

1 tsp vanilla

Combine sugar, corn syrup and water in 4 cup glass measure. Cook on HIGH for 3 minutes. Stir thoroughly. Cook on HIGH for 6-8 minutes, or until a small amount of syrup dropped in cold water forms a hard ball. (250° on candy thermometer). Don’t leave thermometer in microwave. While syrup is cooking, beat egg whites in a large bowl with electric mixer until stiff peaks form. When syrup is ready, pour in a very thin, slow stream into egg whites. Beat constantly with mixer on HIGH. Add vanilla and beat 6-8 minutes, or until mixture is stiff and loses its shine. Fold in nuts and drop mixture by teaspoonful on waxed paper. When cool, store in airtight container. 

*2 Tbs Jello powder may be added to the egg whites. Cherry and lime are the best.  

Makes 36-40 pieces