Chocolate Popcorn Balls

Lennie Smith, Lillie School 1 (7 oz) jar marshmallow creme1/2 cup chocolate drink mix8 cup popped corn Combine marshmallow creme and chocolate in a saucepan, stirring constantly; bring just to a boil. Place popcorn in a large greased bowl. Pour chocolate mixture over popcorn and stir until thoroughly blended. Using greased hands, shape in 3 … Continue reading Chocolate Popcorn Balls

Caramel Corn Balls

Lennie Smith, Lillie School 1 (14 oz) package caramels1/4 cup water4 quart popped corn, salted Melt caramels with water in a double boiler. Stir to mix and pour over popcorn. Moisten hands with cold water and shape into balls. Allow to set before eating. Makes 16 to 20 Caramel Corn Balls.

Rum Balls

Sadie Knight, M.H.S. 3 small boxes vanilla wafers2 1/2 jiggers brandy2 1/2 jiggers rum2 Tbsp Karo (white)1 cup powdered sugar1 1/2 Tbsp cocoa1 cup pecans Mix all ingredients with hand well. Add more powdered sugar on wax paper. Shape balls the size of teaspoon. Roll in powdered sugar. Place in covered container. Do not bake. … Continue reading Rum Balls

Easy Peanut Butter Chocolate Fudge

Judy Gray, B.H.S. 1 (12 oz) package peanut butter flavored chips1 (14oz) can sweetened condensed milk1/4 cup butter or margarine1/2 cup chopped peanuts (optional)1 (6 oz) package semi-sweet chocolate morsels In large saucepan, melt peanut butter chips. 1 cup sweetened condensed milk, and 2 tablespoons butter; stir occasionally. Remove from heat; stir in peanuts. Spread … Continue reading Easy Peanut Butter Chocolate Fudge


Jessie Hamilton, F.H.S. 3 cup sugar1 small can pineapple1 1/2 cup milk1 1/2 cup pecans1 Tbsp butter Mix sugar, milk and pineapple; cook over high heat, stirring until soft ball stage is reached. Beat well. Add pecans. Pour in greased pan; cut in squares. Makes about 2 pounds of candy.

Cocoa Fudge

Bessie Mae Ray, Linville High School 2/3 cup cocoa3 cup sugar1/8 tsp salt1 1/2 cup milk1/4 cup butter1 tsp vanilla Combine dry ingredients in a heavy saucepan. Stir in milk. On medium heat, bring to a "bubbly boil", stirring constantly. Boil, without stirring, to 234°F. (soft ball stage). Remove from heat. Add butter and vanilla. … Continue reading Cocoa Fudge

Best Fudge

Addie Ringo, D.H.S. 4 1/2 cup granulated sugar1 large can evaporated milk3 (6 oz) package chocolate chips1 (10 oz) package miniature marshmallows1/2 cup butter or margarine1 tsp vanilla2 cup chopped nuts Put sugar and milk in a large heavy saucepan and bring slowly to a rolling boil. Let boil for eight minutes. Remove from heat … Continue reading Best Fudge