Mom's Heavenly Hash Candy

1/2 pound german sweet chocolate
1/2 pound milk chocolate
1/4 pound butter
1/2 pound marshmallows,( large cut up, or just use small marshmallows)
1 cup nutmeats (pecans or walnuts)

Melt german chocolate in top of double boiler. Add milk chocolate. Still until melted. Add butter. Remove from heat and stir unitl butter melts. Add cut up marshmallows and nuts. Spread in well buttered 10x10 pan.

Mom's Divinity "Fudge" Candy

Be sure to make divinity on a dry day; candy will not harden on a humid day.




•2 1/2 cups granulated sugar

•1/4 teaspoon salt

•1/2 cup light corn syrup

•1/2 cup water

•2 large egg whites, room temperature

•1 teaspoon vanilla extract


 In a medium saucepan over medium high heat, heat sugar, salt, syrup and water to boiling, stirring constantly until sugar is dissolved. Set candy thermometer in place and continue cooking over medium low heat, not stirring, until the temperature reaches 266°. When the temperature reaches 260° beat the egg whites with electric mixer at high speed, until stiff peaks form. While beating, pour the hot syrup slowly into the egg whites. Beat for about 2 to 3 minutes, until mixture isn't glossy. Add vanilla and turn to low speed. Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point. With a lightly buttered teaspoon, drop onto waxed paper. Work as quickly as possible. If mixture gets too thick to work with, add a few drops of water. Let stand until dry. Store in tightly covered containers.

Mom's Toffee

On the recipe card it states to use "5 cent Hershey candy bars soon to be 25cents"...now we know how old this recipe is.Now you can get them 2 for a dollar I think at the grocery check out stand



1 cup almonds, finely chopped
1 cup brown sugar
1 cup butter
2 -5 cent Hershey candy bars

Sprinkle 1/2 cup finely chopped nuts over a buttered 8x8 or 9x9 pan. Put butter in a heavy frying pan and melt slowly. Add sugars and mix. Bring to a boil and boil 12 minutes. Pour over nuts in the pan. After set but still warm, place chocolate bars over top and spread with spatula as chocolate melts. Sprinkle remaining 1/2 cup chopped nuts over chocolate. Break into pieces when cool.

Mom's Pralines

3 cups firmlly packed light brown sugar
1/4 tsp cream of tartar
1/8 tsp salt
1 cup milk
2 tbl butter
1 tsp vanilla extract
2 1/4 cups pecan halves

Combine sugar, cream of tartar, salt and milk in a saucepan. Stir over low heat until sugar dissolves. Wipe crystals occasionally from side of pan with wet cheesecloth. Cook to  236-238 degrees on a candy thermometer, or soft-ball stage. Cool to 220 degrees. Add butter, extract and pecans. Beat until creamy. Drop from large spoon onto buttered surface, or wax paper.

Makes 1 1/2 - 2 dozen pralines

Mocha Truffles

Here are some truffles boxed up and ready to give as a gift. They look and taste like you spent hours on them....sssshhh...don't tell anyone how simple they are to make. They truly melt in your mouth.  I got the recipe out of a Taste of Home magazine over a decade ago.They were the Grand Prize winner! The best part is they can be frozen for several months before dipping into chocolate. Thaw in the refrigerator before dipping. 



2 pkg. (12 oz each ) semi-sweet chocolate chips
1 pkg (8 oz) cream cheese, softened
3 tbl. instant coffee granules
2 tsp water
1 pd dark chocolate confectionery coating ie; almond bark, melting disc)
white confectionery coating, optional

In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. * Shape into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white chocolate coating and drizzle over truffles. Makes about 5 1/2 dozen.


* I find it much easier to put the mixture into the refrigerator for about 15-20 minutes so the mixture can harden a little - it's easier to shape them, but please keep checking the mixture, because it can get too hard really fast.

No Bake Cookies

• 2 cups sugar
• 1/3 cup cocoa
• 1/2 cup milk
• 1 stick butter
• 3 1/2 cups oats
• 1 cup flaked coconut
• 1/2 cup walnuts
• 1/2 tsp vanilla
• pinch salt

In 2 quart saucepan bring sugar, cocoa, milk and butter to a boil. Remove from heat. Stir in remaining ingredients. Drop by heaping teaspoons onto waxed paper. Allow to cool before removing from paper. You may cool haystacks quickly by placing in refrigerator.

Mom's Microwave Peanut Brittle

Quick and Easy!

• 1 cup sugar
• 1/2 cup white corn syrup
• 1 cup roasted peanuts
• 1 tsp butter
• 1 tsp vanilla
• 1 tsp baking soda

Mix sugar and syrup in GLASS microwaveable bowl 4 minutes- with a wooden spoon in the bowl while it microwaves! (the glass will be hot - be careful!) Add peanuts, mix well. Microwave 4 more minutes, add 1 tsp butter and vanilla. Mix well. Microwave 1 1/2 minutes. Stir well. Add 1 tsp baking soda. Stir. Pour onto buttered cookie sheet. When cool break apart. Store tightly.

Do NOT rinse bowl right away it will crack.