Toffee

Contributor:  Josephine CrosbyCC Original 1 lb butter (melt in heavy pan)2 T white Karo6 T water2 cups sugar Stir and boil to 282 degrees. Chop 1/2 lb pecans.  Spread pecans and chocolate chips in pan.  Pour toffee over this.  On top place a giant Hershey 

Mints

Contributor:  Phyllis DonleyCC Original 1 (8 oz) package cream cheesepeppermint oil4-8 cups powdered sugar Mix with mixer until almost mixed.  Knead by hand until smooth.  Form into small balls, roll in sugar, flatten with tongs of fork. Printable Version

Dandy Cocoa Candy

Contributor:  Sally DavisCC Original 1/3 cup cocoa1/2 cup honey1/2 cup whipped cream2 T milk powder1 tsp peppermint or vanilla flavoring1 cup mixed nuts, seeds or coconut Mix well together.  Add enough coconut or milk powder to make stiff.  Form into a roll and wrap in 

Strawberry Candies

Contributor:  Joleen CrosbyCC Original 14 oz. sweetened condensed milk1 lb coconut, finely ground2 (3 oz.) package strawberry jello1 cup finely ground almonds1 T sugar1 tsp vanilla combine milk, coconut, 1 (3 oz.) package jello, almonds, sugar and vanilla, mixing well.  Shape into strawberries.  Roll candies 

Heath Bars

Contributor:  Ina WellingCC Original Mix together and stir.  Bring to a boil for 3-05 minutes or until heavy looking: 1 cup butter1 cup brown sugar Have ready soda/club crackers filled into cookie sheet.  Pour syrup (above) over.  Place in oven at 350 degrees for 5 

Cherry Mash Bars (Twin Bings)

Contributor:  Ina WellingCC Original 1 cup sugar2 T margarine1/4 tsp salt1/3 cup half-and-half or evaporated milk1 cup  miniature marshmallows1 cup cherry chips1 cup chocolate chips1 cup salted Spanish peanuts1/2 cup peanut butter Combine sugar, butter or margarine, salt and milk in 1 1/2 – 2