4. Candies


GRANDMA ANNA ISAACSON’S HOMEMADE HARD CANDY - Donna Voye (My Grandma always made this recipe at Christmas time every year. I remember that she would get some type of flavoring from the pharmacist at the drug store).

Powdered Sugar
3-3/4 cups sugar
1-1/2 cups Karo light corn syrup
1 cup water
Desired food coloring
1 tsp flavoring

Sprinkle 1-24 inch strip of heavy duty aluminum foil with powdered sugar. Mix next 3 ingredients in large heavy saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature on candy thermometer reaches 310 degrees F or until drops of syrup form hard and brittle threads in cold water. Remove fro hat. Stir in flavoring and coloring. Pour onto foil. Cool and break into pieces. Store in air tight containers. Makes 2-1/4 pounds.


CHOCOLATE FUDGE – Original Fannie Mae recipe

4 cups Sugar
1 cup Milk
1 tsp. Vanilla
25 large Marshmellows cut into quarters
1 cup Butter (no substitute)
12 oz. Choc. Chips
12 oz. Brach’s Milk Choc. Stars
2 oz. Unsweetened Choc. (& some nuts, if desired)

Have all ingredients ready as you must work quickly. Mix Milk and Vanilla in large saucepan. Add Sugar and mix well, cooking over medium heat. Add Butter and bring to a boil. Boil 2 min., stirring constantly and remove from heat.

Add Marshmellows and stir, then add Choc. Stars, Unsweetened Choc., (shaved or softened). Mix well and add nuts. Pour into buttered 13x9in.pan. This will keep in the freezer if wrapped properly.
Provided by - Karen Rothe Osband