Ingredients are : 4 1/2 c. firmly packed light brown

sugar (1 box or 2 lb.)

1 c. evaporated milk, undiluted

1/2 c. butter or margarine

1/4 tsp. salt

1 tsp. vanilla extract

2 c. chopped walnuts (optional)

And the recipe is In a large saucepan, mix sugar, milk, butter and salt. Cook, stirring until sugar is dissolved. Continue cooking until 238 degrees registers on candy thermometer or until a small amount of mixture dropped into cold water forms a soft ball. Remove from heat and let stand until lukewarm, 110 degrees. Add vanilla and walnuts. Beat until mixture is thick and loses its gloss. Pour into buttered 9 inch square pan. When firm, cut into squares. Makes about 3 pounds.

Ingredients are : 1 1/2 c. chopped coarse walnuts

2/3 c. butter or margarine

1 c. packed light brown sugar

1 (14 oz.) can sweetened condensed

milk

1 1/2 tsp. vanilla

And the recipe is
Line an 8 inch pan with foil, letting the foil extend over sides; grease lightly. Spread nuts in the bottom of the pan. Melt butter, sugar, and milk. Then cook until sugar is completely melted and it turns to a caramel color and thickened. Add vanilla and nuts. Spread in the pan; cool, then refrigerate until firm (2 to 3 hours). Remove foil and cut into squares.

Ingredients are :1 c. brown sugar

1 c. granulated sugar

1/4 c. condensed milk

1/2 c. crushed pineapple

And the recipe is Stir ingredients together; cook to soft ball stage. Remove from fire. Add 1 tablespoon butter. Beat until creamy. Add 1/2 teaspoon vanilla and 1/2 cup chopped pecans. Pour into buttered pan; cut into squares.

Ingredients are :2 c. sugar

1 c. brown sugar, lightly packed

1 tbsp. light corn syrup

2 c. half & half

6 tbsp. butter

3 oz. white confectionery coating,

chopped

1 c. chopped pecans, crisped*
And the recipe is *CRISP NUTS: Preheat oven to 300 degrees, place nuts on ungreased cookie sheet and set in oven. Turn off oven at this time. Let set in oven for 15 minutes to crisp. Line an 8-inch pan with foil, lightly butter foil. Set aside. Combine sugars, syrup and half & half in a heavy 4-quart saucepan. Place over medium heat, stir constantly with a wooden spoon until sugar is dissolved. Clip on a candy thermometer, continue cooking, stirring often. When mixture comes to 237 degrees, remove from heat. Take off thermometer (total cooking time about 30 minutes). Let stand about 10 to 15 minutes. While mixture is standing, cut butter into thin slices, lay on surface of fudge to melt. DO NOT STIR. When melted, add chopped coating and stir thoroughly until coating is melted, butter is well mixed, and mixture thickens. Stir in nuts. Put mixture in foil-lined pan. Cool in refrigerator until set, about 30 minutes.

Ingredients are :2 1/2 c. light brown sugar

3/4 c. evaporated milk

Pinch of salt

1 tbsp. butter

1/2 tsp. vanilla

1 tsp. light Karo corn syrup

1/2 c. chopped walnuts

And the recipe is
Place all ingredients in heavy saucepan (except vanilla and nuts). Boil 19 minutes from the time it starts to boil; do not stir. Shake pan occasionally. Remove from heat and set pan in cold water. Add vanilla and nuts and beat until thick and penuche loses its gloss.

Ingredients are :2 lbs. green summer coating, melted

Lorann peppermint oil to taste

(approximately 6 drops per pound)

1 (13 oz.) jar marshmallow creme

1 can sweetened condensed milk

1 pkg. Oreo cookies, broken

And the recipe is Mix all ingredients together well. Pour into a foil-lined Tupperware cold cut keeper. Let set overnight, remove and peel off foil. Cut and store in cold cut keeper. For a softer fudge, add to recipe 1 stick of margarine

Ingredients are : 2 c. sugar

1/2 c. milk

1/2 c. light cream

1 tbsp. light corn syrup

1 tbsp. butter

1/2 tsp. salt

1 tsp. vanilla

1/4 c. candied cherries, chopped

And the recipe is
Butter sides of heavy 1 quart saucepan. Combine sugar, milk, cream, corn syrup and salt. Cook and stir over medium heat until sugar dissolves and mixture comes to a boil. Cool to lukewarm without stirring. Add butter and vanilla. Beat vigorously until mixture becomes very thick and starts to lose its gloss. Quickly stir in cherries and pour into buttered pan or platter.

Ingredients are : 1 (14 oz.) can sweetened condensed milk

2 c. semi-sweet chocolate chips, 12

oz.

1/2 c. coarsely chopped almonds

1/2 c. chopped CANDIED cherries

1 tsp. almond extract

And the recipe is Line an 8 x 8 pan with foil. In a microwave-proof bowl, combine milk and chocolate. Microwave on high in 30 second intervals for 1 1/2 to 2 minutes OR until chocolate is melted and mixture is smooth when stirred. Add almonds, cherries, and extract. Spread into pan. Chill. Cut into 1 inch squares. Store covered in refrigerator.

Ingredients are : 1/2 c. butter

1/2 c. sugar

6 tbsp. cocoa

1 tsp. vanilla

1 egg

2 c. graham cracker crumbs

1/2 c. coconut

1/2 c. nuts

FILLING:

1 c. butter, creamed

2 tbsp. maraschino cherry juice

2 tbsp. vanilla instant pudding

2 c. powdered sugar

1/2 c. fine cut cherries

FROSTING:

Hershey bar, melted

And the recipe is Place butter, sugar, cocoa, vanilla and egg in double boiler. Heat and stir until melted and well blended. Then add graham crackers, coconut and nuts and pat into a 9″x13″ greased pan. Combine all remaining ingredients, except the Hershey bar and spread this mixture over first layer. Frost with the melted Hershey bar.

Ingredients are : 2 lbs. dipping bark chocolate

3 whole eggs, well beaten

1 c. candied cherries

1/2 c. nuts, chopped

And the recipe is Melt chocolate in double boiler. Add well beaten whole eggs, one at a time. Add cherries and nuts. Place wax paper on cookie sheet. Spread fudge in pan to desired thickness. Let cool. Cut into squares.