Baked onion dip (jed)

CANDY:

Be “sweet” to each other. Criticism kills relationships.

Her husband had been slipping in and out of a coma for several months yet she stayed by his bedside every single day. When he came to, he motioned for her to come nearer. As she sat by him, he said, “You know what? You have been with me all through the bad times. When I got fired, you were there to support me. When my business fell, you were there. When I got shot, you were by my side. When we lost the house, you gave me support. When my health started failing, you were still by my side. When I think about it now, I think you bring me bad luck!”

Keep your eyes wide open before marriage, half shut afterwards. - Benjamin Franklin

Just think, if it weren’t for marriage, men would go through life thinking they had no faults at all

A married man should forget his mistakes; no use two people remembering the same thing. Duane Dewel

½ cup brown sugar

½ cup granulated sugar

½ cup Karo syrup

½ cup Eagle Brand sweet and condensed milk
Mix until well blended. Microwave on High for about 7 ½ minutes, depending on the microwave (just until soft ball point). Pour into a square 8 x 8 pan and cool. Cut and Serve.
Chocolate Dipping Reminders, Cherri Hart
16 lbs chocolate (chocolate buttons) covers:

2 batches caramel (9x13 pans, cut in squares)

1 Batch Bavarian Mints

2 Batches Almond Roca

2 # Peanut Clusters, (roasted unsalted nuts)

Roasted Peanuts (in case you can’t find unsalted, roasted peanuts for dipping)

Place raw unsalted peanuts, one layer deep, in a shallow baking pan. Roast in a 350 degree oven for 15 minutes. Stir every five minutes. After removing from oven, transfer to another container to stop them from cooking.

1 can sweetened condensed milk

2 cup sugar

1 cup butter

¼ teaspoon salt

1 ½ cups light Karo syrup

Add ¾ teaspoon anise oil

1 teaspoon black food coloring paste

Be careful not to scrape sides of pan.

(if you put into glass/metal pan, it is really difficult to cut it apart into squares. With aluminum you just peel it away). Let it set in pan overnight in cool place (not fridge). Cut into bite-size pieces and wrap in waxed paper.

1 cup water

3 cup sugar

1 cube butter

1/4 cup butter

pinch salt

1 large canned milk.

1 12 oz package chocolate chips

Large Hershey bar

1 pint marshmallow crème

Stir in 1 1/2 cup nuts

Melt together:

2 cubes butter

12 oz semi sweet chocolate chips

1 lb powdered sugar

2 eggs

1 tsp vanilla

CHERRY CHOCOLATES (KitchenKneads) by Lee Hurst

3 ½ cups sugar

¾ cups corn syrup

1/3 cup water

2 egg whites (room temperature), beaten stiff

Cook sugar, corn syrup, and water to 230 degrees, washing down sides of pan to eliminate sugar. Slowly add ½ of cooked syrup to egg whites. Cook remaining syrup back to 230 degrees and add to eggs. Add ½ tsp vanilla. Beat a long time.

RASPBERRY-CHOCOLATE TRUFFLES

3/4 cup whipping cream

1/2 cup Butter

1/2 cup seedless raspberry jam

2 (8-ounce) packages semi-sweet high-quality chocolate, chopped

1 tablespoon kirsch, raspberry liqueur or orange juice

1 cup chopped macadamia nuts

1/2 cup unsweetened cocoa

Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter and jam are melted (3 to 5 minutes). Continue cooking until mixture begins to bubble around edges (1 to 2 minutes).

Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture in medium bowl. Cover; refrigerate until firm (5 to 6 hours).

Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place on waxed paper-lined pan. Cover; refrigerate 1 hour.

Roll chocolate balls in cocoa. To serve, place in mini paper cups.

Makes 2 1/2 dozen truffles.

Salt Water Taffy by Joyce Miskin

1 cup sugar

2 Tbsp butter or margarine

¾ cup light corn syrup

1 tsp salt

2/3 cup water

2 tsp vanilla

1Tbsp cornstarch

Butter square pan 8z8z2 inches. In 2 qt. saucepan, combine sugar, corn syrup, water, cornstarch, butter, and salt. Cook over medium heat. Stirring constantly, to 256° on candy thermometer (or until small amount of mixture dropped into very cold forms a hard ball). Remove from heat; stir in vanilla. Pour into pan. When just cool enough to handle, pull taffy until satiny, light in color and stiff. If taffy becomes sticky, butter hands lightly. Pull into long strips. Cut with scissors. Wrap in plastic wrap or waxed paper.
Truffles by Sharee Hillyard

1 cup whipping cream

1 ½ lb. chocolate

1 ½ tsp vanilla

Scald cream and pour over melted chocolate. Beat with electric mixer until

thickens and smooth, cleaning sides and bottom of bowl several times with rubber scraper.

Add vanilla. Continue beating.

Pour into pan lined with plastic wrap. Keep cool.

If not dipped, candy should be eaten within 2 weeks.

Note: To form balls, pour into buttered bowl and chill mixture until firm.

Shape into balls with spoon and hands. If mixture becomes too soft to form, wash and thoroughly dry hands and dust lightly with cornstarch.

Dip in chocolate or roll in unsweetened cocoa, chopped nuts or coconut.

Makes 24 to 36 truffles depending on desired size.

Variations: Mint truffles—Add 1 tsp. peppermint extract in place of vanilla

Cherry-nut truffles —Add 1 tsp. almond extract in place of vanilla, and stir in 3/4cup chopped candied cherries and 1 cup chopped walnuts, pecans or almonds.

Malt truffles —Add 6 T malted milk powder

Toffee truffles—Add ½ cup toffee bits. Bits may be crushed and sprinkled on top after dipping.

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