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
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.
Audrey Simpson, D.H.S. 3 quart popped corn1 1/2 sugar1/2 strained honey2 Tbsp butter1 tsp vanilla Mix sugar and honey; boil to the hard boil stage as for candy. This does not take long. Beat in butter and vanilla. Pour hot syrup evenly over the popped corn in a large pan. Stir well. Form into balls … Continue reading Popcorn Balls
Joyce Phillips, F.H.S. 1 box powdered sugar2 sticks butter (at room temperature)1 1/2 cup peanut butter Chocolate Mix: 1/2 block parafiin wax1 (12 oz) package chocolate chips Mix powdered sugar, butter and peanut butter well with hands and roll into balls. Put on sheet pan covered with plastic wrap and chill until firm. Melt in … Continue reading Peanut Butter 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
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.
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
Nina Henson, Linville High School 1 cup raisins1 cup walnuts1 cup pecans1 large bag marshmallows Put all the above in a large mixing bowl. In a double boiler, melt 24 ounces of chocolate chips. When completely melted pour over the dry ingredients and mix well. Put in a buttered 13x9 inch pan. Pat down. When … Continue reading Rocky Road 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