Coconut Candy (Like Almond Joys)

1 c. sugar

1 1/3 c. karo syrup

3/4 c. water

1 Tbsp. flour

1 tsp. vanilla

10 oz. macaroon coconut

6 oz. flake coconut

Cook sugar, karo, and water until it starts to boil.  Wash down sides of pan.  Cook to 218º.  Remove from heat and add flour, vanilla, and both coconuts.  drip by teaspoonful on waxed paper.  As soon as it cools, mold.  Put almond on some and cover with chocolate coating.

Peanut Butter Balls (or centers for peanut butter cups)

1 c. peanut butter
1 cube imperial margarine
1 tsp. vanilla
powdered sugar

Mix well adding enough powdered sugar to make a stiff consistency.

Fudge Frosting

4 c. granulated sugar

2 Tbsp. cocoa

1 pint (2 c.) heavy whipping cream

Mix three ingredients very well in a large, heavy sauce pan. Bring to a boil. Boil until soft ball stage. Remove from heat. Let cool to room temperature. Stir room temperature fudge until shine is gone and the dark brown color has changed to a dull medium brown. Pour onto cooled chocolate cake or spoon onto wax paper.

Carmel Popcorn

2 c. brown sugar

1 c. karo syrup

-Bring to boil. Boil for 1 minute.

add:

1 cube butter

-Bring back to a boil. Boil for one minute. Remove from heat.

add:

1 can sweetened condensed milk

-Stir. Add to one large bowl of popcorn.