This sounds so delicious! Unfortunately I can’t eat taffy any more due to problems with my jaw, but if I could, boy-o!
Molasses Taffy
2 cups brown sugar
1 cup white sugar
scant cup molasses
1/2 cup water
When it comes to a boil, add 1/4 tsp cream of tartar or 1 tbsp vinegar. After it has boiled a while, add a piece of butter a little larger than a walnut. Test with water at room temp. Cook to a hard wax. Just before taking from stove, add 1/4 tsp soda. Vanilla after it cools.
Something tells me this is not a recipe that Mamie Eisenhower shared at church. It’s likely from a magazine or newspaper. It sounds like Rocky Road fudge to me.
Mamie Eisenhower’s Fudge
4 1/2 c sugar
pinch salt
2 tbsp butter
1 tall can Evap milk
Put in a medium aluminum pan and bring to a boil on medium fire. Stir as needed. Boil 7 minutes.
Have ready in bowl:
1 pt marshmallow fluff (1 can)
5 or 6 marshmallows
2 pkgs chocolate chips
2 bars German sweet chocolate
2 c nuts or 1 can
Pour boiling syrup onto stuff in bowl. Mix well. Put into a big pan. Cut – refrigerate. Keeps well.
I always think of Christmas when I think of fudge. Maybe one Christmas, my mom made several types of fudge, and now that’s embedded in my mind as the “season” for fudge. But, who am I kidding? Every season is the season for fudge!
Fudge (Mernie)
4 cups sugar
2/3 cup Pet milk
3 squares chocolate
2/3 cup water
3 tbsp butter
Melt butter. Add sugar, then other ingredients. Boil about 5 min to soft ball. Let cool 2 hrs.
Here’s a rather busy card! When I cook, I like to make notes about how things turned out, or changes I made, on the recipe as well. I can’t guarantee I’ll remember what I ate for breakfast, let alone what I did on the recipe last time I made it. It looks like you need a candy thermometer for this recipe. Might as well head over to Williams Sonoma, because I’ve got several candy recipes for the next few days. Also, you may want to coarsely chop the nuts in this recipe.
Butter Crunch
1 cup butter
1 cup sugar
Combine, stir constantly, cook to 310, be careful not to burn
1/2 c blanched almonds – toast lightly
4 oz dipping chocolate
Add 1/2 the nuts, pour into 8×8 pan buttered
When cool, cover with 1/2 the chocolate and 1/2 nuts. When chocolate is firm, turn over and cover the other side.
UPDATE: This recipe has been entered in a contest in my local paper. I hope you will follow this link and vote for me. The winner receives some cool cooking gifts! I’m sorry to say you have to sign up, but I will forever love you if you go through this process for me. Vote early, vote often!!
I’ve been away for a couple days and I apologize for my absence! I went to a Civil War reenactment this past weekend and didn’t get a chance to scan any new recipe cards for our perusal. I hope you will all forgive me. ;-)
Recently I posted the recipe for Angel Pie, a delicious sounding, light and lemony dessert. At the time, my mom commented that it had been her favorite dessert as a kid and I promised to make it for her birthday. Well, as we all know, it’s best to do a practice run before the important day, so, my family and coworkers suffered through the results of my first attempt at this treat.
Angel pie is simple but the finished product looks deceptively difficult. These are the basic ingredients. Yep, that’s pretty much it.
For meringues, I prefer caster sugar, which is much more fine than the standard granulated C&H. After whipping the egg whites and sugar until they were glossy, I just sort of plopped it into the pie pan and made sure the bottom was “scooped” out enough for a filling. On my next try, I won’t do that. You’ll see why.
Once the meringue was baked it had risen quite a lot! I think if I hadn’t hollowed it out like a bowl, it might have been more like a pavlova, which is how I’ll make it next attempt.
While the meringue was cooking I made the lemon filling. Having never made a pudding before I didn’t know just what to expect. I used a double boiler and it took absolutely forever for it to thicken. I admit that after almost 30 minutes cooking over a pot of water at full boil, this hadn’t thickened all that much and I microwaved it. Next time I will not cook over water.
Next I whipped the cream. 1 cup of cream should whip up to 2 cups. Because my “crust” was so high, I used the 2 cups of whipped cream for the first layer, then the lemon filling, then another 2 cups of whipped cream.
In future, my changes will be to how I cook the meringue, how I cook the lemon pudding, and how much whipped cream I use. My friend who has celiac and introduced me to pavlova said it was delicious, so I’ll be trying this again soon in another practice run before Mom’s birthday.
Coming up next: Candy.
Gram's Recipe Box 