Divinity

 

Almond Joys -- Carol

1 large package of flaked coconut
1 heaping T. flour
Mix together in a bowl. 

Mix: 
2/3 c. sugar
1/2 c. water
1 c. corn syrup
pinch of salt

Combine water, sugar, syrup and salt in a heavey saucepan and cook to medium soft ball stage.  Pour over the coconut.  Stir and when slightly cooled, form into bite-size balls.  Press a whole toasted almond onto the center of each ball.  When cool, dip into melted chocolate.  For a Mounds, do not add the almond.

Grandma Gilbert's Caramels --- Sheila

1 cube butter
1 1/2 c. light corn syrup
1 t. vanilla
2 c. sugar
2 c. whipping cream

In a heavy saucepan melt butter and mix in sugar, corn syrup and 1 c. cream.  Cook and stir over medium high heat to boiling.  Slowly pour and stir in the rest of the cream.  Heat to 244 degrees or firm ball stage.  Remove and add vanilla.  Pour into buttered 9 x 13 pan.  Allow to cool and cut into squares.

Pralines

Yields: 25-30 small pralines
2 cups granulated sugar
3/4 cup buttermilk
1/3 cup heavy cream
1 teaspoon baking soda
3 tablespoons butter
1½ teaspoons vanilla
1 cup pecans, roughly chopped (you can also use almonds, walnuts or your nut of choice—or a combination)
WHAT TO DO:
Mix sugar, buttermilk, cream and baking soda in a heavy, medium-size saucepan. Cook over medium-low heat, stirring occasionally to keep mixture from burning as it thickens. When a candy thermometer placed in the mixture reaches 236 degrees, remove saucepan from heat and stir with a wooden spoon or heatproof spatula. Add vanilla and butter and beat until thick and creamy. Quickly add a cup of chopped nuts and return pan to low heat to keep the mixture from seizing up. Using a spoon, drop small cookie-size portions onto a baking sheet lined with wax paper. Allow to cool completely. Wrap each praline in plastic. found in wsj