8 Apples — red, medium
2 c Granulated Sugar
2/3 c Corn Syrup
1 c Water
1/2 ts Cinnamon
8 dr Red Fool coloring

Method:

Grease a baking sheet lightly. Wash apples and remove stems. Firmly insert wooden skewer or stick in stem end of apple.

Combine the sugar, corn syrup and water in saucepan and cook till sugar dissolves. Cover and bring to a boil. Wipe inside of pan with moistened cheesecloth. Boil uncovered and without stirring until a few drops in cold water separate in hard brittle threads, approx. 300F on candy thermometer. Blend in the cinnamon and food coloring. Remove from heat. Tip saucepan and dip apples in syrup, turning to coat evenly. Place, stick up. on prepared baking sheet to harden.

2 cups confectioners’ sugar
1 cup graham cracker crumbs (about 14 cracker squares)
1/2 cup margarine (1 stick)
1/2 cup creamy peanut butter
1/2 cup sweetened flaked coconut

Methods:

Combine confectioners’ sugar and graham cracker crumbs in a mixing bowl. (Make the crumbs in the food processor and then add the confectioners’ sugar.)

Melt the margarine and peanut butter in a microwave-safe measuring cup for 1 minute in the microwave. Meanwhile, place coconut in a bowl. Mix both mixtures together. The dough will be crumbly.

Make balls of dough using a small cookie scoop or rolling about 1 teaspoon in your hand. Roll the balls in the coconut, turning to coat.

Line a cookie sheet with aluminum foil. Place the balls on the foil and put in the refrigerator to cool.

1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup shoestring potatoes
1 cup peanuts

Methods:

Heat chips on high in microwave for 2 minutes, stirring once, until melted (this may take more than 2 minutes). Mix in shoestring potatoes and nuts. Drop by teaspoon onto wax paper-covered cookie sheet. Put in refrigerator for 15 minutes or until set.

2 pounds almond bark, white
3 cups Fruit Loops Cereal
3 cups Cheerios cereal
2 cups miniature colored marshmallows

Methods:

Melt almond bark in a double boiler. Mix cereals in a large bowl, and pour the melted almond bark over them. Mix thoroughly, add colored marshmallows, mix again and then drop by tablespoonfuls onto was paper. Cool until f

4 cups granulated sugar
1 cup water
Food coloring or Wonder Colors*
Clean glass jar
String, cut into 6-inch lengths
Pencil

Methods:

In a medium saucepan, heat 2 cups of the sugar and the water. Stir until the sugar is completely dissolved. Gradually add a few drops of the food coloring of your choice and the additional sugar, stirring continuously until all the sugar is dissolved. Pour the solution into a clean glass jar and tie the pieces of string to the pencil and suspend them across the mouth of the jar so that the ends hang into the sugar water. Crystals suitable to eat will form in an hour and continue for several days to a week. Pieces can be broken off and eaten after the first hour.

4 cups puffed rice
1/2 cup light corn syrup
1/2 cup molasses
1 1/2 teaspoons cider vinegar
1/4 teaspoon salt
1 teaspoon vanilla extract

Methods:

Put a large mixing bowl in a 100 degree F oven to warm so that the syrup will not harden on the bottom of the bowl when added to the puffed rice.

Combine syrup, molasses, cider vinegar and salt in a saucepan. Bring to a boil, and cook at a slow boil until the “hard ball” stage is reached; that is, when a few drops of the syrup are dropped into a cup of cold water, they form a hard ball. If you have a candy thermometer, cook until the syrup reaches 250 degrees F. Take off heat and add vanilla extract.

Put warmed bowl on the table and pour in the 4 cups of puffed rice. Slowly add the syrup, stirring the puffed rice with a fork, turning it over and over so all sides are covered with the syrup. If there seems to be too much syrup, add more puffed rice. If syrup starts to cool and thicken in the pan, put it back over the heat to melt.

With a tablespoon, scoop out enough of the mixture to form a ball about 1 1/2 inches in diameter. Do not squeeze the mixture. The balls should be loosely held together and do not have to be perfectly shaped. You may have to butter your hands to keep the syrup from sticking to them. Work rapidly, and place the balls on a sheet of wax paper as they are formed. Let cool, then wrap each piece in clear plastic food wrap.

1 package pretzel rods
White chocolate
Sprinkles

Methods:

Melt chocolate over very low heat. Dip pretzel rods in melted chocolate about halfway. Roll in sprinkles. Let dry on wax paper.

1 package white frosting mix
1/2 cup butter
1/2 cup peanut butter
Coconut

Methods:

Mix frosting mix, butter and peanut butter. Work into a ball with hands. Knead 20 to 30 times on board dusted with confectioners’ sugar. Shape into balls. Roll in coconut.

2 cups granulated sugar
1/2 cup light Karo syrup
1/2 cup water
1/4 teaspoon cream of tartar
Food coloring, if desired
Flavoring desired

Methods:

Combine sugar, Karo syrup, water and cream of tartar. Place over heat. Stir until sugar dissolves. Cook, without stirring, to 265 degrees on candy thermometer. Remove from heat; add coloring and flavoring if desired. Pour on greased platter or pie pan. Cool until easily handled.

Pull into ropes until chalky and porous. Break or cut into bite-size pieces with scissors.

1 can sweetened condensed milk
1/2 cup margarine
1 package caramels, unwrapped
1 package large marshmallows
2 cups Rice Krispies

Methods:

Combine milk, margarine and caramels in double boiler over simmering water until melted. Individually dip each marshmallow in mixture with a wooden pick, then roll in Rice Krispies. Cool on wax paper.