Delicio Recipe List

This recipe is from an old Camp Fire Girls cookbook. 2 cups sugar 1 cup light corn syrup 1 cup water 1 lb raw peanuts 1/8 tsp salt 1 tsp vanilla extract 2 tsp butter 2 tsp baking soda In a saucepan, place sugar, corn syrup,and water. Bring mixture to a boil and boil until mixture spins a thread. Stir in the peanuts and cook until mixture is golden brown. Add the salt, vanilla, and butter, mixing well; remove from heat. Mix in the soda quickly. Spread mixture out on a buttered surface. Break into pieces when cooled.  File Photo

This recipe is from an old church cookbook. 1 cup white syrup 3 cups sugar 3/4 cup boiling water 1/2 cup vinegar 1/2 tsp cream of tartar 1 tsp vanilla Bring syrup, sugar, water, and vinegar to a boil, add the cream of tartar. Cook to hard crack stage. Pour on greased platters. Sprinkle with vanilla. Butter hands and pull and twist when cooled enough to handle. Twist in rope lengths. Cut into 1-inch pieces with greased scissors, onto waxed paper.  Note: File Photo

4 1/2 cups sugar pinch salt 2 tbsp butter 1 (12-oz) can evaporated milk 2 cups coarsely chopped pecans 1 pint marshmallow cream 12-oz semi-sweet chocolate 12-oz German Sweet chocolate In a heavy saucepan over medium heat, bring the sugar, salt, butter, and evaporated milk to a boil. Boil the mixture for 6 minutes. Meanwhile, place the pecans, marshmallow cream and chocolates in a large bowl. Pour the boiled syrup mixture over the chocolate mixture. Beat until the chocolate is all melted. Spray a 15 1/2-inch x 10 1/2-inch jelly roll pan with a nonstick cooking spray. Pour the fudge into the pan. Let the fudge set at room temperature before cutting into 1-inch squares. You can put in the refrigerator to speed up the cooling process, if desired. Makes about 4 pounds.