OLD FASHIONED CHOCOLATE CARAMELS

• 3 cups granulated sugar
• 1/4 pound chocolate
• 1 cup butter
• 1 cup milk
• 1 cup golden syrup
• 1 tsp. vanilla

Boil ingredients together, stirring frequently
Test with ice cold water;
if it hardens,
pour into a buttered plate
When cool cut into squares and wrap each caramel in parifin paper

SKILLET PEANUT BUTTER FUDGE

• 2 cups sugar
• 3 tablespoons margarine
• 1 1/2 cups creamed peanut butter
• 2 cups miniature marshmallows
• 1 cup evaporated milk
• 1 teaspoon vanilla

Put sugar, margarine and milk in cast iron skillet
Heat to boiling;
boil for 5 minutes
Remove from heat and add peanut butter, marshmallows and vanilla
Stir until marshmallows melt
Pour into buttered 8" dish
Let cool and cut into squares

GRANDMA 'S PEANUT BUTTER FUDGE

• 1 lb light brown sugar
• 1 tbsp.butter
• 1/2 cup milk
• 1 tsp.cornstarch
• 1 tsp vanilla
• One 8 ounce jar of smooth peanutbutter

Directions:
Dissolve brown sugar, butter, and milk in a pot over medium heat
Cook until the mix forms a soft ball when a little bit is dripped in cold water (234-240 degrees on candy thermometer)
Mix cornstarch with a tablespoon of water
Add the cornstarch and water to the other ingredients in the pot and mix well
Take immediately from the stove and beat well
Add vanilla and peanut butter
Mix some more
Pour the mix into a buttered pie dish
Let cool
Cut up into cut little squares for serving

• 1 lb. confectioner's sugar
• 1/2 cup cocoa, minus 2 heaping tsp.
• 1/4 tsp salt
• 1/4 cup milk
• 1 tbsp vanilla
• 1/2 cup butter
• 1 cup chopped pecans

Line 8-inch x 4-inch x 3-inch dish with waxed paper.
In a 1-1/2 quart microwave-safe casserole,
stir together sugar, cocoa, salt, milk, and vanilla.
Put butter on top of mixture in center of the dish.
Microwave on high for 2 minutes.
Stir vigorously until smooth.
Blend in nuts.
Pour into pan;
chill 1 hour,
then cut into squares.

Email: cdazzle@webtv.net