Orange-Pistachio Divinity

 2 large egg whites

2 2/3 cups sugar

2/3 cup light corn syrup

1/2 cup water

1 tsp grated orange zest

1 tsp vanilla extract

2/3 cup pistachios, coarsely chopped

1.  Place egg whites in bowl of a stand mixer; let stand at room temperature 30 minutes.  Meanwhile, line two 15x10x1 inch pans with waxed paper.

2.  In a large heavy saucepan, combine sugar, corn syrup and water; cook and stir until sugar is dissolved and mixture comes to a bow.  Cook, without stirring, over medium heat until a thermometer reads 252 degrees (hard-ball stage).  Just before that temperature is reached, beat egg whites on medium speed until stiff peaks form.

3.  with mixer continuing to run on high speed, slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally.  Add orange zest and vanilla.  Beat until candy hold its shape and begins to lose its gloss, 5-6 minutes.  (Do not overbeat, or candy will stiffen and crumble.)  Immediately fold in pistachios.

4.  Quickly drop mixture by Tablespoonfuls onto prepared pans, Let stand at room temperature until dry to the touch.  Store between layers of waxed paper in an airtight container at room temperature.

Grandma's Divinity

 2 large egg whites

3 cups sugar

2/3 cup water

1/2 cup light corn syrup

1 tsp vanilla extract

1 cup chopped pecans

1.  Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes.  Meanwhile, line three 15x10x1 inch pans with waxed paper.

2.  In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar.  Cook,  without stirring, over medium heat until a candy thermometer reads 252 degrees ( hard-ball stage).  Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.

3.  Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally.  Add vanilla.  Beat until candy holds its shape, 5-6 minutes. (Do not over mix or candy will get stiff and crumbly.) Immediately fold in pecans.  

4.  Quickly drop by heaping teaspoonfuls onto prepared pans.  Let stand at room temperature until dry to the touch.  Store between sheets of waxed paper in an airtight container at room temperature.

Peppermint Patties

 1/2 cup sweetened condensed milk

3-4 cups powdered sugar

1/4 tsp peppermint oil or 1/2 tsp peppermint extract

1/4 tsp vanilla extract

chocolate melting pieces

white chocolate

coconut oil

Mix together chocolate melting pieces and coconut oil and melt ( can use a small crock pot).  Melt the white chocolate in a small bowl, in the microwave, 30 seconds intervals.  In a large bowl add condensed milk, peppermint and vanilla extracts and mix together.  Knead it with some powdered sugar until it is not sticky.  Shape and cut out circles using the bottom of a small glass. Freeze for 1 hour to harden.  Dip into melted chocolate and put on a wax papered baking sheet.  Chill in refrigerator. Can drizzle on white chocolate on top.  Freeze to harden.  Package in a tin using candy cups,  

Recipe:  the hillbilly kitchen

Martha Washington Candy

 3 cups sweetened coconut

4 cups powdered sugar

14 oz can sweetened condensed milk

2 cups pecans, chopped

1 cup butter, softened at room temperature

1 tsp vanilla

1 cup semi sweet chocolate chips

1 cup milk chocolate chips

2 Tbsp coconut oil

Christmas Tin's

candy cups (small muffin tins)

various sprinkles

In a large bowl combine coconut, sugar and pecans,  Mix. Add condensed milk, butter and vanilla.  Mix well and stir until well combined. Using a cookie scoop put spoonfuls on a baking sheet with wax paper.  Put in the refrigerator for 1 hour to harden. 

Combine the chocolate chips and coconut oil in a small crock pot and melt.( or you can use a double boiler or microwave, checking and stirring every 30 seconds.) Stir until smooth. Dip balls after you smooth them out with your hands, into chocolate mixture.  Put dipped chocolate on a waxed papered baking  sheet.  Put a few sprinkles, candy balls, coconuts, nuts, white chocolate on top of candy balls for decoration.  

Let chill in the refrigerator or put them in candy cups in mini cupcake tins.  Put in fridge for at least 30 minutes before putting in the tin's.  Depending on the size of the tin's you could fit 6-12 in each one.

Recipe:  the hillbilly kitchen

Cornflake Candy

 1 cup granulated sugar

1 cup corn syrup

1 cup peanut butter

1 tsp vanilla

6 cups cornflakes

Put 2 wax papers out on counter for the candy to cool.

In a pot heat sugar and corn syrup until sugar melts.  Take off stove and add peanut butter and vanilla.  Stir well.  Add cornflakes 2 cups at a time.  Stir well.  Using 2 spoons scoop out onto wax paper.  It needs to cool and will harden up.

Easy Caramels

 1/4 cup butter

1/2 cup brown sugar

1/2 cup sugar

1/2  cup light corn syrup

1/2 cup sweetened condensed milk

Combine in a microwaveable bowl.  Microwave 2 minutes.  Stir.  Microwave 2 minutes.  Stir.  Microwave 2 minutes.  Stir.  

Pour in a greased 8x8 pan or lined with parchment paper.  Let cool.  Cut into squares.  Roll in wax paper or parchment paper like a toootsie roll.

Recipe:  Nicole Ragusa

Crockpot Chocolate Candy

2 lbs. roasted salted peanuts
2 barks sweet dark chocolate
12 oz. semi sweet chocolate chips
2 1/2 lbs. white almond bark

In Crock Pot layer peanuts and then chocolates on top.  Cook on low for 3 hours.  Mix after 3 hours and place in cupcake fillers.

Recipe from Trisha Yearwood