Louisiana Watermelon Festival Recipes 2 1/2 cups sugar1/4 tsp salt1/2 cup white corn syrup1/2 cup crushed watermelon and juice Mix and cook till 248°. Beat 2 egg whites till stiff. Pour 1/2 of syrup into whites and continue beating. Cook remaining syrup to 272° then add rest, beating whole time, to first mixture. Add 1 … Continue reading Watermelon Divinity
Robbie M. Alford, Central Office 1 lb XXX sugar1/4 cup plus 1 Tbsp milk1 Tbsp vanilla1 cup marshmallows1/2 cup cocoa1/2 cup butter1/2 cup chopped nuts Dump all ingredients together. Microwave on HIGH for 2 minutes. Beat by hand until smooth. Pour in buttered dish and chill for 2 hours. Cut in squares and enjoy!
Patsy Holdman, Bernice High 3 cups sugar3/4 cup margarine1 (5 oz) can evaporated milk1 (12 oz) package semi-sweet chocolate pieces1 (10 oz) jar marshmallow creme1 cup chopped nuts1 tsp vanillla Combine sugar, butter and milk in buttered large glass mixing bowl. Cover with plastic wrap. Microwave 10 minutes on MEDIUM HIGH ROAST. Stir and continue … Continue reading Microwave Fudge
Helen Matthews, Linville High School 2 (6 1/4 oz) package vanilla caramels2 Tbsp evaporated milk2 cups pecan halves1 (8 oz) package semi-sweet chocolate pieces1/2 bar paraffin, broken in pieces Combine caramels and milk in bowl and place in a microwave oven for 2 or 3 minutes, stopping occasionally to stir with a wooden spoon. Soon … Continue reading Microwave Turtles
Peggy Ginn, FHS 1 cup margarine, softened1 cup crunchy peanut butter1 box confectioners sugar1 1/2 cup graham cracker crumbs1 (6 oz) package chocolate chips Blend all except chips in large bowl and press into 13x9 inch pan. Melt chips in double boiler and quickly spread over top. Place in refrigerator and chill. Cut in small … Continue reading Butterfingers
Peggy Ginn, FHS 2 cup graham crackers or vanilla wafers, crushed1/4 cup powdered sugar1/2 cup melted margarine Mix these ingredients and pat in a 9x13 inch baking pan. Bake about 10 minutes at 350°. Mix 1 cup condensed milk, 2 cups coconut and 1 teaspoon vanilla and pour over the crest. Bake 10 minutes at … Continue reading Chocolate Mound Bars
Ann Dodd, FHS 4 cups white sugar1/2 cup evaporated milk1/2 cup water1 (12 oz) jar Peter Pan peanut butter (smooth or crunchy) Cook all of the preceding on a medium fire for 10 minutes. Take off and add 2 tablespoons butter or oleo and 1 teaspoon vanilla.
Bernadette Jenkins, DHS 1 package caramels2 Tbsp milk6 plain Hershey's® bars1/2 cake paraffin2 cup pecans Melt in double boiler the caramels and milk. Stir in pecans. When melted, drop by spoonful onto wax paper; let cool. Melt in double boiler the Hershey's® bars and paraffin. Dip pecan clusters into chocolate mixture. Slide onto wax paper … Continue reading Pecan Candy
Jatis Skains, DHS 3 cup sugar1 cup cream3 cup pecans Cook sugar and cream until ball forms in cold water. Add pecans and drop on greased surface.
Latinie Kesee, FMS 1/3 cup cold mashed sweet potatoes1 Tbsp butter or margarine2 cup confectioners sugar2 cup shredded coconut1 tsp vanilla1/4 tsp salt2 square unsweetened cooking cholcolate Mix potatoes and sugar. Add butter, coconut, vanilla and salt. Blend well. Press into pan so that candy is about 1 inch thick. Melt chocolate and pour over … Continue reading Coconut Potato Candy