• 2 cups sugar
• 1/4 tsp cream of tartar
• 1/2 tsp salt
• Lump of butter the size of a walnut
• 1/2 cup cream add boiling water to make a cup

1. Mix together all ingredients and boil over medium heat. DO NOT stir. Boil to soft ball stage (about 234 degrees Faranheit).
2. Pour equally onto buttered plates.
3. Beat with spoon or spatula until it looses its shiny look and begins to cream.
4. Pick up and work with hands into a dough.
5. Roll out dough onto wax or parchment paper.
6. Spread with peanut butter, roll, then slice.
7. You can also roll the dough into balls and dip in chocolate.

• 4 1/2 cups sugar
• 1 large can evaporated milk
• 3 six ounce packages semi-sweet chocolate chips
• 2 sticks butter
• 1 tsp vanilla
• 1 cup nuts (optional)

1. Blend sugar and milk. Boil six minutes, stirring as needed
2. Remove from heat and add chocolate, butter and vanilla
3. When melted, add one cup nuts (optional).
4. Pour in long, greased baking dish to set.

• 5 cups white sugar
• 1 cup boiling water
• 8 ounces cream
• Flavorings (such as vanilla, peppermint, lemon extracts)
• Butter

1. Add boiling water to sugar and stir until dissolved.
2. Bring mixture to a boil and add cream.
3. Stir until it boils.
4. Cook until hard boil without stirring, 260 degrees.
5. Pour onto a marble slab and add flavorings.
6. When cooled, butter hands and start pulling until it creams.
7. Stretch out creamed dough and lay down on parchment paper.
8. Cut into bite-size pieces and dip into chocolate.

• 2 cups white sugar
• 1 1/3 cups dark karo syrup
• 1 stick butter
• 2 cups whole cream
• Vanilla

1. Put 1 cup of cream in sugar, syrup and butter and bring to a boil.
2. Slowly add other cup of cream to keep mixture boiling.
3. Cook to 240 degrees stirring constantly.
4. Add 1 tsp vanilla.
5. Pour onto a baking sheet with an edge.

• 1 cup sugar
• 1/2 cup butter
• 1/2 cup margarine
• 1 tablespoon corn syrup
• 3 tablespoons water
• 3/4 cup chopped nuts (pecans)
• Chocolate (mini-chips work best)

1. Cook syrup, butter, margarine, sugar and water to 290 degrees.
2. Finely chop nuts and sprinkle almost all of them over the bottom of a baking sheet with an edge
3. Pour hot syrup over nuts.
4. Sprinkle chocolate on top and remaining nuts.
5. When cool, break into chunks.

Shopping List

For making one batch as described above of each recipe. Adjust list as needed.)

14 1/2 cups sugar

Cream of tartar

Salt

5 sticks butter

1/2 cup margarine

Vanilla

28 ounces cream

Evaporated milk

3, six ounce packages mini chocolate chips

1 3/4 cups pecans

1 1/3 cups dark karo syrup

Jar of creamy peanut butter