Candies and fudge Feed

P-Nutty Butterscotch Crunchies

These candies (or are they cookies?) are to die for. And they're super-easy to make.

They travel well, too. So if you're looking for holiday treats to mail, these would be ideal.

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P-Nutty Butterscotch Crunchies
Recipe from a 1961 ad

 1/2 cup peanut butter
1 (6-oz.) package butterscotch morsels (1 cup)
1 (3-oz.) can chow mein noodles (2 cups)
candied cherries

In top of double boiler combine peanut butter and butterscotch morsels. Place over hot (not boiling) water till butterscotch morsels melt. Stir until blended. Add chow mein noodles and stir until well-coated. Drop teaspoonfuls onto waxed paper lined cookie sheet. Top with candied cherry. Chill until set.

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 Page from the 1956 Sears Christmas catalog.

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Recipe via Click Americana


Retro Holidays: Easy Karo Candy

Time to start making holiday candy. Here's an easy recipe to start off. 

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Easy Karo Candy
Recipe from vintage Karo advertising

1/3 cup butter
1/2 cup clear Karo corn syrup
1 lb. sifted confectioners sugar
1 tsp. vanilla

STIR CONSTANTLY butter, Karo syrup and half of sugar in 3-qt. saucepan over low heat until bubbly. Quickly stir in remaining sugar and vanilla. Remove from heat, stir until mixture just holds shape. Pour in greased pan. Cool until candy is lukewarm. Knead until smooth.

BonBons: Form Easy Karo Candy around nuts.
Roll in colored sugar or sprinkles.

Mint Patties: Flavor Easy Karo Candy with peppermint or wintergreen. Color with red or green vegetable coloring. Form into patties.

Filled Fruits or Nuts: Fill pitted prunes, apricots or dates with Easy Karo Candy. Roll in sugar.
Or place between nut halves.

Peppermint Popcorn Tree: Make these simple changes in the Easy Karo Recipe: Replace butter with 2 tbsp. water and increase Karo to 1 cup. Remove from heat; stir in 32 large marshmallows, 1 tsp. peppermint flavoring. Toss with 14 cups popped corn. Press into pan (13 x 9 x 2-inch) lined with greased aluminum foil. Cool until set (about 15 min.); remove from pan. Cut into pieces, two each: 5 x 5", 4 x 4", 2 x 2" and three 3 x 3". Stack with largest on bottom, alternating corners over sides. Decorate with candies and candles.

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 Here's some vintage holiday candy inspiration.

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Recipe via Shelf Life Taste Test


We have Rice Krispies Treats, the Brits have Krackolates

This is an old British recipe. I've converted it to US measures.

 The photo in the ad is a little misleading — it was to me, anyway. Don't the Krackolates look muffin-size? They're actually the size of chocolates.

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Chocolate Krackolates
Recipe from a 1953 English ad from Kellogg's and Cadbury's

7 tbsp. Kellogg's Corn Flakes
1 level tbsp. cocoa
1 tbsp. sugar or confectioners' sugar
1 tbsp. corn syrup (if corn syrup is not available, double the quantity of sugar)
2 tbsp. butter

To improve the flavor, add:
2 tbsp. shredded coconut or 1 tsp. grated orange peel

Melt butter and corn syrup in saucepan. Do not boil. Add the cocoa. Remove from heat, stir in sugar. Using metal spoon, quickly fold in coconut or orange peel) and corn flakes, until coated. Spoon into eleven or twelve portions. 

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Vintage Christmas cards and vintage ornaments equal twice the holiday awesomeness. 

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Recipe via totallymystified


Oh, fudge!

If you're making food gifts for the holidays, you're probably making fudge. Here are a few old fudge recipes for you to try.

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Marshmallow Cream Fudge
Recipe from 1958 Nestle's advertising

Bring to a full boil — stir constantly: one 5 to 10 oz. jar marshmallow cream; 2/3 cup evaporated milk; 1/4 cup butter; 1 1/2 cup sugar; 1/4 tsp. salt.

Boil 5 min. over moderate heat, stirring constantly.

Remove from heat. Stir in till melted: 12 oz. (2 cups) Nestle's Semi-Sweet Chocolate Morsels; 1 tsp. vanilla; 1/2 cup nuts, chopped (optional).

Pour in greased pan 8" x 8" x 2".

Chill well. Yield: approximately 2 1/4 lbs.

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C&H Potato Fudge
Recipe from a bag of C&H powdered sugar

3 squares (3 oz.) unsweetened chocolate
1/2 stick butter
1/3 cup cold mashed potatoes
1 tsp. vanilla extract
dash salt
4 cups powdered sugar

Melt chocolate and butter over low heat. Remove from heat and add potatoes, vanilla extract and salt. Mix well. Blend in powdered sugar and mix. When mixture is moistened, turn out on board. Knead until smooth and thoroughly mixed. Press into 8-in. square pan. Chill. Cut into 1 inch squares. Makes 1 1/2 lbs.

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Carnation Velvet Fudge
Recipe from old Carnation advertising

3 squares (3 oz.) unsweetened chocolate
3 cups sugar
2 tbsp. corn syrup
1 cup evaporated milk, undiluted
3 tbsp. butter
1 tsp. vanilla

Cut chocolate over sugar into 2-quart saucepan. Add corn syrup and evaporated milk. Place over medium heat, stirring until sugar dissolves and chocolate melts. Bring to boiling; cover and cook 2 minutes. Uncover and cook, stirring occasionally, to 234˚F or until soft ball forms when a small amount of mixture is dropped into cold water. Remove from heat. Add butter and let cool without stirring until mixture is 110˚F or pan is cool enough to hold in palm of hand. Add vanilla and beat until thick and no longer glossy. Spread in buttered pan. When firm, cut in squares. Makes 1 3/4 lbs.

Variations Just before turning beaten candy into buttered pan, add one of the following:
Nut fudge — 3/4 to 1 cup chopped nuts
Coconut fudge — 1/2 cup shredded coconut
Raison Roll — 1/2 cup raisins and 1/2 cup chopped nuts. Form fudge into roll, chill and slice.

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 Julie Andrews wants you to have a nice holiday season. And she wants to serve you a bread and cookie sandwich.

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 Recipes via Classic FilmRecipe CurioRetro Magic Shop
Image via The Julie Andrews Movie Club


Retro Holidays: Ribbon Fantasy Fudge

When a fudge recipe tells you to stir constantly, it means STIR CONSTANTLY.

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Ribbon Fantasy Fudge
1981 recipe from vintage Kraft advertising

3 cups sugar
1 1/2 sticks butter
6-oz. pkg. semi-sweet chocolate pieces
2/3 cup evaporated milk (5 1/3 oz.)
7-oz. jar Kraft marshmallow creme
1/2 cup peanut butter (crunchy or creamy style)
1 tsp. vanilla

Combine 1 1/2 cups sugar, 6 tbsp. butter and 1/3 cup milk in heavy 1 1/2 quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted.

Add 1 cup marshmallow creme and 1/2 teaspoon vanilla; beat until well blended. Pour into greased 13×9 inch pan. (Personally, I line the pan with aluminum foil and grease that; makes it much easier to get the fudge out and cut nice neat pieces later.)

Repeat above steps substituting peanut butter for chocolate pieces. Spread over chocolate layer. Cool at room temperature; cut into squares. Makes 3 pounds.

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When keying in recipes for this blog, I use the term aluminum foil. But when speaking, I give away my age and call the stuff tin foil.

Tin foil is the new icebox. 

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Recipe via ClickAmericana
R
eynolds ad via Pinterest


Homemade low-cal candy

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Whipped Carnation Instant Rainbow Candy
Old recipe from 1958 Carnation advertising

1/2 cup cold water
3 tbsp. (3 envelopes) unflavored gelatine
2 cups sugar
2 tbsp. light corn syrup
3/4 cup water
1 tsp vanilla
2 1/2 cups whipped Carnation Instant Nonfat Dry Milk

Combine 1/2 cup water and gelatine in large mixing bowl. Mix sugar, syrup and 3/4 cup water in saucepan; cook over medium heat, stirring constantly, until syrup reaches rolling boil. Cook 5 minutes without stirring. Pour hot syrup over gelatine and stir until gelatine dissolves. Add vanilla. Cool at room temperature to thick syrup consistency (about 1 hour), stirring occasionally. Add whipped Carnation Instant to cooled syrup. Blend with rotary beater or mixer until smooth. Pour into buttered 9-inch square pan. Chill 1 hour. Cut into squares; roll in plain, toasted or colored coconut, or chocolate shot. Makes 49 squares.

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I love vintage Christmas tree ornaments, do you?

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Image via Tater Tots and Jello


Sugar-Frosted Dainties a.k.a. homemade gum drops

This vintage ad has a photo of something called "Sugar-Frosted Dainties." To get the recipe, one would have had to write to Knox for the recipe and I didn't do that because, well, I was born after this ad ran.

However, I recently found a neat little recipe that makes homemade gum drops that look just like the Sugar-Frosted Dainties. 

The recipe is very easy and the results are a delight. I'm making lots and lots of them as Chrsitmas gifts this year.

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Homemade Gum Drops

1 cup granulated sugar
3/4 cup apple juice
1 package Jell-o Gelatin, 4 serving size-color of your choice
1 envelope unflavored gelatin
1/2 teaspoon lemon juice
extra sugar for rolling

Coat a Loaf pan with cooking spray. You can also use an 8x8 pan, though the gumdrops will be thinner. Place pan in refrigerator until ready to use.

Combine all ingredients in a medium sauce pan, let sit for 1 minute. Bring to a boil over medium heat, stirring constantly. Once you reach a steady boil, continue to boil for 1 full minute. Pour into chilled pan and return to refrigerator for 3-4 hours.

Once gelatin is set, run knife around edges to loosen. Using a spatula, remove gumdrop slab to wax paper and cut into desired shapes using a sharp knife. If knife starts to get sticky, run under hot water. Transfer cut gumdrops to a tray lined with fresh wax paper to dry at room temperature for at least 10 hours, preferably overnight. I placed my tray in the cold oven to dry. Roll gumdrops in granulated sugar and store in airtight container.

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If you want to go vintage all the way, you can put your homemade gum drops into a milkglass candy dish, like this one.

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Ad via my other blog Found in Mom's Basement
Recipe via Chocolate Chocolate and More


Retro Sweet: Double-Chocolate Fudge

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Double-Chocolate Fudge
recipe from 1993 Borden advertisement

2 cups (12 oz.) semi-sweet chocolate chips
1 (11 1/2 oz.) package milk chocolate chips
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 tbsp. cream or milk
2 tsp. vanilla extract
1 cup chopped walnuts (optional)

In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup Eagle Brand, 1tbsp. cream and 1 tsp. vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining Eagle Brand, 1 tbsp.cream and 1 tsp. vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan. Chill 2 hours, or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosley covered at room temperature.

Via Aunt Simply Living


Retro Homemade Candy: Chocolate Peanut Bark

This easy-to-make confection would be a great hostess gift.

Chocolate peanut bark

Chocolate Peanut Bark

recipe from 1953 advertisement

Melt 1 pkg. (1 cup) Rockwood Chocolate Bits over hot water. Stir till smooth. Remove from heat. Add 1/2 cup whole Spanish peanuts or coarsely chopped salted or unsalted regular peanuts. Pour on waxed paper. Flatten. Chill. Makes 24 to 30 pieces.

Via Classic Film


Retro Fudge

 

Fudge recipe

Marshmal-O-Fudge
1957 recipe from old Pet ad

1. Mix in heavy 2-quart saucepan... 2 1/4 cups sugar, 1/4 cup butter or margarine, 3/4 cup Pet evaporated milk, 5-oz. jar marshmallow creme (1 cup).

2. Cook and stir to a full, all-over boil. Boil and stir over medium heat 5 minutes. Take off heat.

3. Stir in 6-oz. pkg. semi-sweet chocolate pieces.

4. Stir until chocolate is completely melted and blended into mixture.

5. Pour into buttered 8- or 9-inch pan. Press shelled walnut halves into top of fudge. Cool thoroughly. Cut into about 2 to 3 dozen pieces. Makes 2 lbs.

 Click here for Marshmallow Fluff's famous fudge recipe.