Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
QUANTITY FUDGE
December 22, 2010 
from Barbara’s mother, Margaret Johnston.
Mix and bring the following to temperature 248 F
1 cup evaporated milk
2 Tbsp. butter
In a separate bowl, cream the following ingredients together:
2 pounds icing sugar
1/2 pound butter
1 Tbsp. vanilla
1/2 cup less 2 Tbsp. evaporated milk heated to boiling.
If you want chocolate fudge use 1/2 cup milk and 9 Tbsp. cocoa at this point instead of the evaporated milk. Pour the brown sugar mixture into the icing sugar mixture and mix thoroughly. Pour into a large (Jelly Roll type) pan. Nuts, cherries and coconut can be added if desired.
BROWN SUGAR FUDGE
Ingredients:
2 1/2 pounds of brown sugar
1/2 pound nuts
1/2 pint cream
vanilla
Boil to the soft ball stage. Cool, add nuts and vanilla. Beat until firm. Pour into a buttered dish. Cut into pieces. A small amount of flour may be added to cut the sweetness.
POPPYCOCK
Ingredients:
1 1/2 quarts of popped corn (1/3 cup before popping)
3/4 cup walnut halves
1/3 cup whole almonds
1 1/3 cup sugar
1/2 tsp. Salt
1 cup butter (no margarine)
1/2 cup light corn syrup
2 tsp. vanilla
Combine the sugar, butter, salt, and syrup in a saucepan. Bring the mixture to a boil. Simmer until caramel colour. Remove from the heat and add vanilla. Pour the hot syrup over a cookie sheet on which the popped corn and the nuts have been spread. Mix to coat well. Cool. Break apart and store in airtight containers.
BARBARA’S TRUFFLES
Ingredients:
3 oz sweet chocolate
1 egg yolk
1 Tbsp. butter
3 Tbsp. liqueur (Irish creme is good)
2 Tbsp. Icing sugar
Melt chocolate in microwave, whisk in egg yolk and butter, then liqueur and icing sugar.
Cover in refrigerator about 3 hours or overnight.
1.shape into balls
2.Roll in chocolate (sprinkles, grated, cocoa, etc.)
OPERA ROLL
from from Mom’s cookbook, her comments
Divinity Centre:
2 cup granulated sugar
1/2 cup cold water
1/2 cup light corn syrup (Lily White if available)
2 egg whites
First of all make the Divinity centre as follows. Boil together the sugar, the cold water and the corn syrup to the hard ball stage (250F). (In damp weather you will need to cook the fudge to about 254F). Beat 2 egg whites at room temperature until stiff. Pour the syrup SLOWLY over the egg white, beating vigorously at intervals until cool. Put in greased cake tins. Let stand until cool (overnight), then roll it into rolls about 1.5 inches across and 3 to 4 inches long.
When the centres are rolled you can make the outside covering by melting caramels or use the following recipe:
Coating:
1 can Eagle Brand Milk
1/2 cup butter
5 Tbsp. corn syrup
chopped nuts or pecan halves
Boil together the condensed milk, butter, and corn syrup. (I use a heavy pan, the pressure cooker, and an ASBESTOS PAD under it as this burns easily). Stir all the time until the candy reaches a temperature of 245F. Take off the heat, dip the fudge rolls in this mixture, then roll in chopped nuts or walnut or pecan halves.
I usually make 1.5 times as much centre mixture (3 egg whites, etc.) and double the outside mixture. (Note 10 Tbsp. = 3/4 cup)