Christmas Candy Recipes

We made candy at the Cure Family Christmas party. I was WONDERFUL.

Here are the recipes, all found at Thecures.com.

Aunt Mabels Caramels

2 c. sugar
2 c. Karo syrup
1/4 tsp salt
1/2 c. butter
2 c. thick cream


Boil sugar syrup and salt stirring occasionally. When syrup is very thick add butter and gradually add 2 c. cream dont stop boiling and stirring while adding cream or will curdle. Cook to firm ball stage add nuts and/or coconut. Pour in buttered 2 qt. pan to harden. When cool cut and wrap in plastic wrap.

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Aunt Myrtles Cinnamon Candy

Combine in large heavy kettle
4 c. sugar
2 c. water
1 1/2 c. white corn syrup
Do NOT stir ever! Boil rapidly to hard crack stage, add 1 1/2 tsp red food color, 1 tsp cinnamon oil

Pour quickly onto greased cookie sheet.

For licorice use approx 1/2tsp. green color and 2 tsp anise oil (or a little more)

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Cherry Chocolate Candy (a cherry mash copycat recipe)

2 c. sugar
2/3 c. evap milk
Dash salt
12 marshmallows
1/2 c. butter
6 oz. cherry chips
1 tsp vanilla
12 oz. chocolate chips
3/4 c. peanut butter

1 lg. pkg. salted peanuts crushed. Combine sugar milk salt marshmallows and butter in pan. Boil over med heat 5 minutes. Remove from heat add cherry chips and vanilla pour into 9x13 buttered pan. Melt chocolate chips add peanut butter and crushed peanuts. Spread over cherry mixture and chill.
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Endstroms Almond Toffee

This is a famous recipe made in Grand Junction Colorado. They send millions of pounds around the world. Before the store began Mr. Endstrom taught a candy making class for the county and gave out this recipe.

2 c. sugar
1 c. water
1 lb butter
2 lg. Herseys choc bars
1 lb almonds (1/2 ground and 1/2 whole)

Melt chocolate in double boiler. Lightly butter 2 9x13 baking pans. Fill sinks with cold water. Unwrap butter. Place sugar & water in heavy pan at hottest heat until syrup spins a thread. Add 1 cube of butter and stir til melted. Add remaining sticks one at a time and melt each completely. Add whole almonds and continue stirring and cooking until almonds are toasted. Candy will be a dark tan and will pull away from the sides and bottom of the pan. ( If candy starts to smoke lift pan from burner rather than lowering the heat.) Pour into the two pans and set in cold water. Spread 1/2 of chocolate over each pan and sprinkle with 1/2 ground almonds. Using your fingers quickly flip over the candy (chocolate and almonds will now be on bottom of pan) - spread the remaining chocolate on the top of the candy and sprinkle with rest of ground almonds. Allow to mellow at room temp do (not refrigerate) for about 2-3 days.
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Peanut Brittle

1 c. sugar
½ c. light corn syrup
1 c. roasted, salted peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

In 1 ½ quart casserole, combine sugar and syrup. Microwave on high for 3 minutes. Add peanuts. Microwave on high 4-5 minutes, until mixture is light brown, stirring every 2 minutes. Add butter and vanilla; stir well. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool 30 minutes to 1 hour. When cool, break into small pieces.

(may substitute almonds or cashews for the peanuts).