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Gram's 3-Way Fudge Mary's Candied Pecans
Dianne's Choco-Covered Peanut Shells Mexican Orange Candy
Brenda's Easy Toffee Divinity Fudge
Hop Scotchers Maple Cream Candy

Updated January, 2009

Mexican Orange Candy

We've been making this at the Lien house every Christmas
since I found the recipe in the 60's. Our first batch is always
a failure, but we always try again.

1 cup sugar
1 1/2 cups rich sweet milk
2 cups sugar
Grated rind of 2 oranges
Pinch of salt
1/2 cup butter
1 cup pecans

Melt 1 cup sugar in a large kettle while the milk is scalding in a double boiler. When the sugar is melted to a rich yellow, add the hot milk all at once stirring. It will boil up quickly so be sure to use a good-sized kettle. Add 2 cups of sugar to this mixture, stirring until dissolved; cook until it forms an almost hard ball (238 F). Just before it is done add grated orange rind, salt, butter and pecans. Beat until creamy, drop by spoonsful on waxed paper or pour onto a buttered platter to cool.

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Dianne's Choco-Covered Peanut Balls

Round Reese's Peanut Butter Cups

2 cups icing sugar
1 cup peanut butter
1/2 cup butter
1 tsp. vanilla

Make balls of the above. Freeze for 10 minutes. Melt a medium bag of chocolate chips with 2 tsp. parowax. Dip balls; place on waxed paper.

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Mary's Candied Pecans

Pecans are plentiful and cheaper in Arizona, and this is a great way to use them.

1 lb. pecans
1 cup sugar
1 tsp. cinnamon
1 tsp. salt
1 tbsp. water
1 egg white

In one bowl mix sugar and cinammon and salt. In second bowl, put water and egg white. Beat to a froth, not stiff. Pour pecans into egg white until coated. Then pour in sugar mixture and stir until sugar is all used up. Put on Pam-coated cookie sheet and bake at 300º for 45 minutes, stirring every few minutes.

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Gram's Three-Way Fudge

Gram made every family a candy package for Christmas until she was 88
and moved out of her own apartment.

Basic syrup:
2 cups brown sugar
1 cup white sugar
1 cup Pacific evaporated milk
1/2 cup margarine

Use a large pot. Put on high heat and bring to a full boil. Turn down heat and keep stirring occasionally and boil for 15 minutes. Test in cold water till it forms a medium hard ball.

1.	Chocolate Fudge:
If pot is large enough add to syrup; if not, have ready in a mixing bowl:

1 sm. pkg. chocolate chips
1 sm. pkg. butterscotch chips
1 jar marshmallow creme
1/2 cup raisins or chopped
1 large tsp. vanilla

Mix well until all chips are melted, then pour into a 9x13 pan. Gram uses Pam on her pans but margarine will do.

2.	Butterscotch Fudge:
Add to syrup:

1 large or 2 small pkgs. of
butterscotch chips
1 jar marshmallow creme
1/2 cup slivered almonds or
1/2 cup fine coconut
1 large tsp. vanilla

3.	Peanut Butter Chip Fudge:
Add to syrup:

1 large pkg. peanut butter chips
1 jar marshmallow creme
1/2 pkg. nut nibs
1 large tsp. vanilla

Follow directions above. Grease or 'Pam' pans well. Let stand in pan till firm enough to cut. Turn out so the bottom can dry; store in a tight container. Candy can be made ahead and frozen, but put a lock on your freezer.

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Brenda's Easy Toffee

This is very simple to make and really yummy. We’ve made it every year since we first tasted it. We added grated orange rind one year and that was really good too.

2 lb. butter
2 lb. brown sugar
2 cups corn syrup
2 tins condensed milk
Grated peel of 1 orange (optional)

Melt the butter in a large saucepan and add the rest of the ingredients. Bring to a boil and cook without stirring to firm ball about 245 E F. Pour the toffee into a buttered cookie pan and cool. Cut into pieces about 1 ¼ x ¾ and wrap with waxed foil. ( You can get “Christ massy” foil from craft stores with a plastic lining on the back side )

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Christmas Divinity Fudge

This came from one section of an “Encyclopaedia of Cooking”
we got back in the Sixties for 99¢. It’s really a pretty candy as well as delicious.

2 cups sugar
1/2 cup water
1/4 cup light corn syrup
1/8 tsp salt
2 egg whites
1 tsp vanilla
1/4 tsp almond extract
1/2 cup candied cherries-halved
1/4 cup candied citron

Heat sugar, water, syrup and salt stirring until sugar is dissolved. Boil to 255 E F. In large bowl beat egg whites until stiff but not dry; pour the syrup mixture into them, beating with a whisk until mixture holds up in peaks. Add vanilla, almond extract and fruits. Pour into greased 8 inch square pan or drop from the tip of a spoon onto waxed paper. Remove candy from pan before cutting. Makes about 1 ½ lb.

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Hop Scotchers

1 6-oz. pkg. butterscotch chips
1/2 cup peanut butter
2 cups cho mein noodles
2 cups mini marshmallows

Melt chips in double boiler. Stir in peanut butter. Add noodles and marshmallows.
Stir well. Drop on waxed paperr and chill till set.

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Maple Cream Candy

2 lbs. brown sugar
1 cup light cream or half and half

Stir till dissolved. Cook to firm ball stage.
Take off heat, add a little vanilla and beat till creamy. Pour into buttered pan.

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