Horehound Candy – For Colds
2 c Best new orleans sugar
1/2 c Horehound tea; strong
1/2 ts Cream of tartar
Boil until crisp in cold water. Pour into buttered plates and when almost cold cut in squares. If white or light brown sugar is used, recipe makes a very good candy and not so strong.
Hot Cinnamon Candy
3 1/2 c Sugar
1 c White Karo Syrup
1 c Boiling Water
Powdered Sugar(how ever much it takes)
1 ts Red Food Coloring(can also use other colors)
1 + Tsp Cinnamin Oil(not extract)if you like it hotter,
This is similar to Fire Stix
use more, but be warned, it doesn’t take much
1. Sprinkle a liberal layer of powdered sugar onto 2 cookie sheets, (cover well to keep candy from sticking)
2. Cook sugar, Karo and water to 290ø F.
3. Add cinnamon oil and food color. Be VERY careful of the fumes. MIX WELL and pour evenly(and slowly) over sugared pans. Spread candy carefully. WORK QUICKLY. Allow to cool. Sprinkle powdered sugar over top of candy. Crack into pieces and enjoy.
Ice Cream Ribbon Pie
6 oz Junior Mints (4 1.6-oz box)
2 c Ice cream, softened strawberry, blackberry, cherry, peach, etc.
1 Prepared crust; vanilla, chocolate, or graham crumb
1 tb Butter or margarine
3 c Ice cream, softened vanilla or chocolate
Place one box of Junior Mints in freezer. Melt remaining Junior Mints with butter — microwave for about 1 minute or stir over low heat. Stir until smooth. Spread the 2 cups of ice cream into crust; drizzle with melted Junior Mints. Place in freezer until chocolate is set, about 10 minutes. Chop cold Junior Mints; stir into vanilla (or chocolate) ice cream. Spoon into crust. Loosely cover and freeze several hours or overnight. Garnish as desired.
2/3 c Light corn syrup
2 tb Butter or margarine
11 1/2 oz Nestle milk chocolate morsels
1 ts Vanilla
10 oz Golden Grahams cereal (about 8 cups)
3 c Miniature marshmallows
Makes 48 squares
Grease a 13x9x2″ rectangular pan. Heat corn syrup, butter and chocolate morsels to boiling in 3-quart saucepan, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in a large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan with a piece of waxed paper. Let stand until firm, at least 1 hour. Cut into 1-1/2 inch squares. Makes 48 squares.
Irish Potato Candy
1 tb Mashed potatoes
2 1/4 c Confectioners’ sugar
1 12 oz jar peanut butter
Placed mashed potatoes in a mixer bowl. Add confectioners’ sugar one cup at a time, beating well after each addition. Spread into greased 10 x 15 inch pan. Spread peanut butter over top. Roll as for a jelly roll. Cut into slices.
Jello Pudding Fudge
1 pk Jello chocolate pudding and pie filling; not instant
2 tb Butter
1/4 c Milk
1 1/2 c Confectioners’ sugar; sifted
1/4 c Nuts; chopped
Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1 minute; stirring constantly. Remove from heat. Quickly blend in sugar; add nuts. Pour into greased 8×4-inch pan. Cool; cut into squares. Makes 1 lb.
Note. Any flavor of pudding will do.
Jingle Bell Fudge
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Combine butterscotch chips and peanut butter in top of double boiler. Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended. Spread in foil-lined 8-inch square pan. Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares.