|1 cup sugar
1 cup dark corn syrup
1 tablespoon vinegar
tablespoon baking soda
1 pound chocolate almond bark, melted
dash of salt
|In a heavy
saucepan, combine sugar, corn syrup, dash of salt and vinegar.
Cook over medium heat, stirring constantly, until
sugar dissolves. Cook without stirring until the
temperature reaches 300°F (hard crack
stage) on a candy thermometer. Do not overcook.
Remove from heat and quickly stir in baking soda.
Pour inot a buttered 13 x 9 x 2-inch baking pan.
Do not spread candy; mixture will not fill pan.
When cool, break into bite-sized peices. Dip into
melted chocolate. Place on waxed paper until the
chocolate is firm. Store candy tightly covered.
Yield: 1 to 1-1/2 pounds.
drained maraschino cherries
(sliced in half and cut in 5 pieces)
2 lbs powdered sugar
1/2 1 cup margarine, melted
1 cup coconut
1 cup finely crushed walnuts
1 dash salt
1 dash vanilla
until dough is tight. Chill for 2 hours. Make walnut size balls
and wrap around the pieces of cherries.
Chill them for at least 2 hours more. Cover with Chocolate
Topping before serving.
3/4 package paraffin wax
1 semisweet chocolate bar
1 package chocolate chips
Slowly melt over hot water. Mix well. Dip balls in chocolate,
place walnut in center and let cool.
1 can jellied sieved cranberry sauce
1 cup sugar
2/3 cup coarsely chopped nuts
2 (3 ounce) packages orange Jell-O
2 (3 ounce) packages red Jell-O
|Beat sugar and
crandberry sauce together in sauce pan. Melt and bring to a boil
over moderate heat and add jello. Stir untill dissolved. Add
nuts. Pour into lightly oiled 9x5x3 pan. Refrigerate untill
firm. Cut into small 1 to 1 1/2 pieces and roll in granulated
sugar. Let stand at room temperature to dry. After 24 hours
sugar again. Makes 50 candies.
Note: You may add 1 1/2 package knox gelatin for stiffer
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine