Category: candy

loretta lynn’s butternut chewies

Loretta Lynn’s Butternut Chewies

1/2 cup butter flavored Crisco, melted
2 eggs
2 cups firmly packed light brown sugar
1 1/2 cups unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped nuts
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch pan.

Beat eggs until light and foamy in large bowl of electric mixer. Beat in sugar, vanilla extract and Crisco until creamy.

Combine flour with baking powder and salt; add to egg mixture. Mix at low speed until blended. Stir in nuts at low speed (mixture will be stiff). Spread evenly in pan. Bake for 25 to 30 minutes or until top is light brown. Cool 10 to 15 minutes.

Cut into squares.

jimmy carter’s peanut brittle

Jimmy Carter’s Peanut Brittle

3 cups granulated sugar
1 1/2 cups water
1 cup light corn syrup
3 cups raw, unblanched peanuts
1 teaspoon baking soda
1/4 cup butter
1 teaspoon vanilla extract

In a 3-quart saucepan, stir together sugar, water and corn syrup. Cook, stirring constantly, until mixture comes to a boil. Continue cooking until mixture reaches 232 degrees F on a candy thermometer, or until it spins a two-inch thread when the spoon is raised.

Stir in peanuts. Continue boiling, stirring occasionally, until mixture reaches 300 degrees F or until a small amount of mixture separates into threads which are hard and brittle when dropped into very cold water. Remove from heat; stir in baking soda, butter and vanilla extract. Quickly pour into two greased jellyroll pans. As mixture begins to harden, pull until thin.

john ritter’s favorite fudge

John Ritter’s Favorite Fudge

2 cups granulated sugar
3 to 4 heaping tablespoons unsweetened cocoa powder
1 cup milk
1 1/2 tablespoons butter or margarine
1 teaspoon vanilla extract

In large saucepan, combine sugar and cocoa and mix well. Add milk and stir until mixture is smooth. Set over medium heat and bring to boil. Reduce heat and boil slowly, stirring occasionally to remove mixture from sides of pan. Continue to cook until mixture reaches soft ball stage (238 degrees F) when tested with candy thermometer. Remove from heat and let cool 5 minutes.

Stir in butter and vanilla extract, then beat hard until mixture becomes very thick and starts to lose its gloss. Pour into buttered 8- or 9-inch dish and chill completely.

Makes about 2 1/2 pounds of fudge.

lady bird johnson’s quick peanut candy

Lady Bird Johnson’s Quick Peanut Candy

1/2 cup (1 stick) margarine
3 tablespoons cocoa
1 3/4 cups quick oats
1 cup chopped peanuts (can use roasted,
    lightly salted peanuts)
2 cups granulated sugar
1/2 cup milk
1/2 cup peanut butter

In a large skillet, combine margarine, sugar, cocoa and milk. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add oats, peanut butter and peanuts. Stir to blend well. Let cool and drop by teaspoons on wax paper.

mamie eisenhower’s favorite fudge

Mamie Eisenhower’s Favorite Fudge

This is also known as White House Fudge, Mamie’s Fudge, Mrs. Eisenhower’s Fudge, Million Dollar Fudge and Mamie’s Million Dollar Fudge.

1 2/3 cups evaporated milk
4 cups granulated sugar
2 tablespoons butter
2 cups semisweet chocolate pieces
3 (4 ounce) bars sweet cooking chocolate
1 pint Marshmallow Cr

abby’s famous penuche fudge

Abby’s Famous Penuche Fudge

1 1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup light cream
1/3 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 cup walnut pieces

Butter a 9-inch square baking dish. Butter the sides of a heavy 2-quart saucepan.

Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugars dissolve and mixture comes to a boil. Cook to soft-ball stage (238 degrees F on candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees F). DO NOT STIR.

Add vanilla extract and beat vigorously until mixture is very thick and starts to lose its gloss. Quickly stir in nuts and spread into prepared baking dish. Score while warm, and cut when firm.

Makes 3 dozen 1 1/2-inch squares.