Category: Candy

Jim Grady introduced this recipe to the Bartholomews the Christmas before he married Aunt Jeanette. Jim Young loved these.

1 yellow cake mix
1 egg
2/3 C. margarine
3 C. miniature marshmallows
2/3 C. light corn syrup
1/4 C. margarine
2 tsp. vanilla
1 – 12 oz. bag peanut butter chips
2 C. Rice Krispies
2 C. salted nuts

Mix the cake mix, egg and 2/3 cup margarine together until crumbly. Spread in a 10×15″ cookie sheet or jelly roll pan (wet hands). Bake at 325º for 10 minutes. Spread the miniature marshmallows over crust; heat in oven until marshmallows puff (don’t let them brown). Cool. In a saucepan, mix the corn syrup, 1/4 cup margarine, vanilla and peanut butter chips. Melt. When chips are melted, mix in the Rice Krispies and salted nuts. Spread over marshmallows. Chill and cut.

This recipe came from the Dunkerton, Iowa – First Baptist Church Cookbook – 1932.

2 C. sugar
2/3 C. light Karo syrup
1/3 C. hot water
2 egg whites, beaten very stiff
1 C. nuts, chopped
1 tsp. vanilla

Boil the sugar, syrup and hot water together until it spins from fork tines. Have ready the beaten whites of 2 eggs, very stiff; and chopped nuts. Pour hot syrup on this slowly, beating all the time. Add vanilla. Beat it until it will stand alone, then drop on buttered plates. Black walnuts are especially fine in this kind of candy.

2 C. white sugar
1/2 C. water
1 C. corn syrup
1 lb. raw peanuts
1 tsp. butter
2 tsp. soda
1/2 tsp. vanilla

Boil the sugar, water and corn syrup until it spins a thread. Add the raw peanuts. Cook until off-white. Add the butter. When melted, add the soda and vanilla. Pour and spread on an ungreased cookie sheet.

My grandma, Margie Lenz, used this recipe to make her famous fudge. The recipe actually came off of the marshmallow creme jar, but they have since changed their recipe (it’s terrible) so be sure to use this one!

3 C. sugar
3/4 C. butter
2/3 C. evaporated milk
1 – 12 oz. pkg. chocolate chips
1 – 7 oz. jar marshmallow creme
1 C. walnuts, chopped, optional
1 tsp. vanilla

Bring sugar, butter and milk to a rolling boil, or 240º, for 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips. Stir in marshmallow creme. Stir in vanilla. Pour in a 9×13″ pan. Cool to room temperature.

When I was pregnant with Jim, Thanksgiving celebration was in Dubuque. Grandma B brought a batch of peanut brittle with instructions to put it away and share with my family after everyone else had gone home. Not one other Young family member, but me, had any of that batch of brittle. It was great!

3 C. sugar
1/4 C. water
1 C. light corn syrup
2 C. (1 lb.) raw Spanish peanuts
1 tsp. butter
1 tsp. salt
2 tsp. soda

Combine sugar, water and syrup and boil until spins a thread. Add peanuts, stirring constantly. Cook until it turns golden brownish. Remove from heat and stir in butter, salt and soda. Pour onto buttered jelly roll pan. As candy cools, work up from pan with a spatula. When cool break into pieces.