Opera Creams...

4 C. sugar
1/8 tsp. cream of tartar
2 Tbsp. white corn syrup
1 pint half and half
1 tsp. vanilla

Mix sugar and cream of tartar in large heavy saucepan. Add syrup vanilla and half and half.
Cook over high heat, watching closely to make sure the cream does not curdle.
If cream should curdle remove from heat and beat rapidly with beater.
Otherwise do not stir candy after boiling starts unless it begins to stick to the bottom of pan.
Cook until candy reaches 240 degrees on candy thermometer.

Moisten large flat platter with water; pour hot candy onto platter. Let cool completely.
When cool work up candy with broad knife or spatula on the platter until candy becomes stiff, rather hard, but creamy mass.
Cover candy on platter with clean damp cloth and allow to stand covered for 2 hours.
Cut off pieces of candy and work with your hands until candy is soft.
Pat pieces into the bottom of a greased 8-9 inch square pan.
Continue to pat pieces of candy into the bottom to form a thick 1 inch layer. Cut into squares.

Peanut Brittle...

3 C. sugar
1 1/2 C. light corn syrup
1/3 C. water
1 lb. raw peanuts

Cook over fairly high heat, stirring constantly to 310 degrees. (hard crack)
Mix together and quickly add:
2 Tbsp. butter and 2 tsp. baking soda.
Pour onto well buttered cookie sheet.
Break apart in pieces when set.

Peanut Patties...

2 C. granulated sugar
1- 5 1/3 oz. can evaporated milk (2/3 cup)
1/2 C. light corn syrup
1/4 tsp. salt
1 C. sifted powdered sugar
2 tsp. vanilla
1 1/2 C. dry roasted peanuts

Butter sides of a heavy saucepan.In pan combine granulated sugar, milk, corn syrup and salt.
Cook and stir over medium heat until sugar dissolves and mixture comes to boiling.

Clip candy thermometer to side of pan and continue cooking to 234 degrees or soft ball stage. Stir occasionally.

Immediately remove from heat. Stir in powdered sugar, vanilla and mix well. Stir in peanuts. Quickly drop by tablespoonful onto wax paper lined baking sheets. (If candy becomes too stiff to drop from spoon, stir in a few drops of hot water.)

Mary's Never Fail Divinity...

2 eggs whites
2 2/3 C. sugar
2/3 C. white corn syrup
2/3 C. water
1 tsp. vanilla
1/2 tsp. almond extract, optional
1 C. chopped nuts, optional

Beat egg whites until stiff peaks form; set aside.
Put sugar, syrup and water in heavy saucepan; cook to 250 degrees on candy thermometer. Do not stir.
Use paper towel to wipe off the sugar crystals that form on the sides of the pan above the hot sugar syrup.
Remove from heat and pour fine stream over stiffly beaten egg whites.
Do not scrape any remaining syrup out of the pan.
Add vanilla and almond flavoring and continue beating until candy becomes stiff.
Beat candy until it lose it sheen.
Add nuts at the last minute.
Drop by teaspoonfuls onto wax paper or pour into a 10x7 inch pan, cut into squares when cool.

Mom's Fudge...

This was originally called Mame Eisenhower Fudge. But to me it's my Mom's fudge because she made it every year for my dad. he loved it and she would have to hide half of it just so he wouldn't eat it.

Warm to soften: I put mine in a Dutch oven and warm my oven and turn it off. You want the chocolate to soften nor melt.
2 C. semi sweet chocolate chips,
3 pkgs. Baker German Chocolate bars, broken in pieces
1-8 oz. jar marshmallow cream
2 C. chopped nuts

In a saucepan bring to a boil and boil 6 min:
4 1/2 C. sugar
pinch of salt
2 Tbsp. butter
1 can evaporated milk
Pour the sugar mixture over the chocolates, marshmallow and nuts. Beat with a wooden spoon. Do this quickly so it won’t set up.
Pour into a pan the size of a jelly roll pan. Let set until firm, usually over night.
Makes 5 pounds of fudge.

See's Candy...

In California, See's is known for their delicious candy. These may not be the original recipe, but they sure taste like it. I made the Toffee one year for Christmas presents. When making candy that has to set to a hard stage,the weather plays an important part in if it sets up.I have had bad luck with it setting up when making this on a damp dreary day.

See’s English Toffee

1 lb. butter

2 C. sugar

2 tsp. light Karo Syrup

6 tsp. water

1 C. slivered almonds

Melt butter over low heat, add remaining ingredients.Cook over medium heat to 290 degrees on a candy thermometer.Stir occasionally so as not to burn. It will darken at the end.

Pour onto a cookie sheet and let cool.

Topping:

8 oz. melted chocolate chips

Finely chopped walnuts

See’s Vanilla Nut Fudge

1-12 oz. can evaporated milk

3 C. sugar

2 sticks butter

1-7 oz. jar of marshmallow cream

3-6 oz. pkgs. chocolate chips

2 C. chopped nuts

2 tsp. vanilla

Place milk, sugar, and butter in a large heavy saucepan. Bring to a boil and boil for 10 minutes or soft ball stage. Watch carefully, do not let it burn.

Remove form heat and stir in marshmallow cream, blend well. Stir in chocolate chips, nuts and vanilla. Pour in large buttered pan. Cool in refrigerator before cutting in squares.
Pour into a pan the size of a jelly roll pan. Let set until firm, usually over night.

Baked Carmel Corn...

My family loves this recipe. it's so good warm from the oven. it's important to stir every 15 minutes so the carmel evenly coats the popcorn. This makes nice gifts in tubs or glass jars.


1 C. butter
2 C. brown sugar
1/2 C. light corn syrup
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
5 quarts popped corn

Preheat oven 250 degrees. Put the popped corn in a large pan, I use my roaster pan.
In saucepan melt butter.
Stir in sugar, syrup and salt
Boil to 248 on candy thermometer.
Add baking soda and vanilla. Mix well.
Pour over popped corn and mix.
Add peanuts if desired.

Bake 45-60 minutes.
Stir every 15 minutes. Cool on wax paper.

Payday Balls...

If you like Payday Candy Bars...you'll love these!

1/2 pound white chocolate, melted
1/2 cup peanut butter
1/2 cup marshmallow cream
12 ounce bag caramels chopped peanuts
In a saucepan melt chocolate, peanut butter and marshmallow cream.
Chill and roll into balls. Freeze balls until firm.
Melt caramels.
Dip balls in caramel and roll in chopped peanuts.