How to Make The Best-tasting Candy

 Incredible Cherry Nut Fudge

2 cups granulated sugar

dash salt

1/2 cup chopped nuts

1 cup heavy cream

1/8  teaspoon salt

1/2 cup chopped maraschino cherries

Bring sugar, cream and a dash of salt to a boil over medium heat, stirring constantly.  When boiling point is reached, add 1/8 teaspoon salt.  Cook until the mixture reaches the softball stage.  Remove from heat and let stand until almost cold.  Beat until mixture is thick and creamy.  Cover with a damp cloth and let stand for 1/2 hour.  Add vanilla, nuts, and cherries and work in with hands.  Press into a shallow, waxed-paper-lined pan.  Makes about 1 pound.

Colorful Stained Glass Candy

3 1/4 cups sugar

1 cup boiling water

2 to 3 drops of food coloring

1 1/4 cups white Karo syrup

1 oz. flavoring oil

powdered sugar

Cook sugar, white syrup and boiling water in a 4 to 6 quart pan to 300 degrees for 30-35 minutes.  Remove from heat and add flavoring and color.  Pour on 2 long buttered cookie sheets.  Let the mixture harden, and then break with a hammer.  Dust pieces with powdered sugar and shake off excess.

Beautiful Almond Roca

1 cup butter

1 cup sugar

1 cup blanched almonds

1 giant milk chocolate bar (Hershey)

Cook butter, sugar and almonds together.  Butter will separate, but continue to cook past this stage until the ingredients blend to show a light brown color, about 280-290 degrees on a can thermometer.  Continue to stir constantly.  Line a cookie sheet with aluminum foil and pour on mixture.  Melt the Hershey bar and spread on top of the mixture.  Sprinkle crushed walnuts on top of the mixture if desired.

Delicate Party Mints

1 pound box of powdered sugar

5 tablespoons butter, softened

2 tablespoons evaporated milk

12 drops of peppermint oil

food coloring

Mix ingredients well and press into rubber candy molds or roll by hand into balls and roll in sugar.  Makes about 50 mints.