Vikki's Kitchen * Vikki's Recipes * Vikki's Tips
Vikki's Kitchen * Vikki's Recipes * Vikki's Tips
2 cups granulated sugar 2 cups packed light brown sugar 1 cup milk 1/4 tsp salt 1 Tbsp light corn syrup 1/2 cup creamy peanut butter 2 tsp vanillaButter bottom and sides of heavy 4 qt saucepan. In pan combine sugar, brown sugar, milk, salt, and corn syrup. Cook and stir over medium heat until sugars dissolve and mixture begins to boil. Reduce heat. Attach candy thermometer to pan. Continue to cook, stir occasionally until it reads 236 degrees softball stage. Remove from heat and add peanut butter but do not stir it in. Set pan aside; allow to cook undisturbed ( Do Not Stir or Move pan during cooling..) When the thermometer reads 115 degrees add vanilla and beat by hand vigorously about 10 minutes or until mixture starts to lose its gloss. Pour into a buttered 8x8x2 pan. Score into small squares when fudge is only slightly warm. Cut or break into sqs when cool. Makes about 2 pounds.
Alta's Pineapple Fudge (category: Candy) Submitted by Alta Colbert
Note: Do not refrigerate this candy recipe
2 cups sugar 1 cup light brown sugar 1 no 2 can crushed pineapple 1/2 cup each cream and milkcook until forms softball in cold water. Add 2 tsp (a little less) ginger, 2 Tbsp oleo, 1 cup nuts, 2 tsp vanilla. Let cool Beat until it loses its gloss. Pour into 8" square dish cool and cut in squares.
Alta's White Fudge (category: Candy)
Submitted by Alta Colbert
Note: Do not refrigerate this candy recipe
3/4 cup evaporated milk 3/4 cup water 3/4 tsp salt 3 cups sugar 3 Tbsp butterMix together in pan Heat to boiling point cook to softball stage stirring constantly. Full rolling boil should be maintained throughout. REmove from heat and add 1 1/2 tsp maple flavoring 3/4 cup marshmallow creme and 1 cup nuts. May change nuts and flavorings to your taste just keep amounts correct. Beat until it loses it's gloss Pour into buttered 8" square dish , cool, cut in squares.
Alta's Divinity (category: Candy) Submitted by Alta Colbert
Note: Do not refrigerate this candy recipe
3 cups sugar pinch salt 1 1/4 cups water 1 tsp vanilla 1 cup chopped nuts 2 pint jars Kraft marshmallow cremeBoil sugar water and salt until it forms a softball in water (test a little by putting a small amt of water in bowl and a few drops of mixture into the water roll it around with your finger if it makes a ball and holds it its done) 248-250 degrees. Place marshmallow creme in pot and stir in hot syrup. Continue to beat until slightly stiff or holds a peak (like meringue) Fold in nuts and vanilla. Drop by teaspoonfuls onto waxed paper (to avoid sticking) Let set. Remove from wax paper and place in lined tin or covered container. Tin works best. Layer wax paper between layers to avoid sticking. Food coloring may be added for the holidays (red and green for Xmas, Valentines, St Patricks Day, yellow for wedding anniversaries, pink and blue for baby showers etc.)
Orange Caramel Fudge (category: candy)
Submitted by Alta Colbert
3 cup sugar 1/2 cup hot water 1 cup evaporated milk 2 tsp grated orange rind 1/4 tsp salt 4 Tbsp butter 1 cup chopped nuts (optional)Put 1 cup sugar in heavy saucepan and cook and stir over med heat until sugar is melted and golden colored.Add water and stir until sugar is dissolved. Add remaining 2 cups sugar, milk and salt. Cook over low heat stirring occasionally to 242 degrees or until candy forms almost hard ball in cold water ( will appar curdled but will beat smooth) "Add butter and orange rind and nuts. Beat at once until thick and creamy. Turn into greased pan. Cool. Mark and cut into squeares if candy doesn't set from being undercooked. form into balls and roll in coconut.