Pralines

Pralines

2 c. sugar
1 c. buttermilk
1 tsp. soda
pinch of salt
1/4 c. butter
2 1/3 c. chopped pecans
1 tsp. vanilla

Dissolve soda in buttermilk and pour over sugar.

Cook in heavy saucepan for 5 minutes.

Add butter and cook to soft ball stage. (boil rapidly for 7 minutes)

Add vanilla and pecans and beat until creamy.

Drop by teaspoons onto waxed paper.

Peanut Butter Fudge

Peanut Butter Fudge

3 c. sugar
3 Tbsp. cocoa
pinch salt
1 stick butter
1 c. evaporated milk
3 heaping Tbsp. peanut butter*
3 heaping Tbsp. marshmallow creme (Fluff works best)*

Mix together sugar, cocoa and salt in a heavy saucepan. Bury up the stick of butter. Pour in the evaporated milk. Bring to a rolling boil. Boil like this for about 6 or 7 minutes. DO NOT STIR.  At the end of 6 minutes, test a bit in cold water to see if it forms a soft ball. If so, then it's ready.

Now, beating continuously, add the peanut butter and the marshamallow creme.  Beat until it's all mixed in and loses it's shine. Pour into a buttered pan. Let set completely and cool before cutting into squares.

*When measuring the peanut butter and marshmallow creme, use a serving tablespoon - NOT a measuring spoon.

Pralines

Pralines

2 c. sugar
1 c. buttermilk
1 tsp. soda
pinch of salt
1/4 c. butter
2 1/3 c. chopped pecans
1 tsp. vanilla

Dissolve soda in buttermilk and pour over sugar.

Cook in heavy saucepan for 5 minutes.

Add butter and cook to soft ball stage. (boil rapidly for 7 minutes)

Add vanilla and pecans and beat until creamy.

Drop by teaspoons onto waxed paper.

Divinity

Divinity

2 2/3 c. suar
2/3 c. corn syrup
1/2 c. water
2 egg whites
1 tsp. vanilla
2/3 c. chopped pecans

Stir sugar, corn syrup and water over low heat until all is dissolved.

Cook without stirring until the temp reads 260 on a candy thermometer or until a small amount in cold water forms a hard ball.

In mixer bowl, beat egg whites until stiff.

Pour hot syrup into white in a thin stream while beating.

Add vanilla; beat until mixture holds it shape and becomes dull.

Fold in nuts.

Drop onto waxed paper.  Let dry.