Wintery White Clusters

1 cup white vanilla baking chips
9 cups Corn Chex, Rice Chex, or Wheat Chex (or combination)
2 cups salted dry-roasted peanuts
2 cups small pretzels twists
2 cups miniature marshmallows
1 package (20 oz) vanilla-flavored candy coating

Place baking chips in freezer to chill. In large bowl, mix cereal, peanuts, pretzels, and marshmallows. Set aside. In large microwavable bowl, microwave candy coating uncovered on High 1 minute 30 seconds. Stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smoothly. Gently and quickly stir cereal mixture into coating with rubber spatula, stirring gently until evenly coated. Stir in chilled baking chips. Spread on waxed paper until cooled. Break into chunks. Store in airtight container in refrigerator.

Toffee

2 cups butter
2 cups sugar
1/4 tsp salt
1/2 lb chocolate chips or grated chocolate bar
1 cup finely chopped almonds or pecans

Combine butter, sugar, and salt. Bring to boil and cook to 300 degrees (deep amber color). Be careful not to scorch. Pour onto cookie sheet that is covered with buttered wax paper and spread to desired thickness. sprinkle chocolate on hot toffee and spread around when it melts. Sprinkle nuts and press into melted chocolate, using a plastic bag on your hand.

Caramels

2 cups heavy cream
1 cup butter
2 cups sugar
1 1/2 cup light corn syrup
1 tsp vanilla

Place 1 cup cream, butter, sugar, and corn syrup in heavy saucepan. Bring to boil and boil for several minutes, stirring constantly. Add remaining cream VERY slowly and cook to 250 degrees, stirring constantly. Remove from heat, add vanilla and pour into buttered 9x13 pan.

Carmel Corn

2 cups brown sugar
1 cup corn syrup
1/2 cup butter
1 lb bag of popcorn

Mix sugar, corn syrup, and butter in saucepan or skillet and bring to a boil. Do not cook it!!! Pour over popped popcorn (with "old maids" removed). Stir until popcorn is evenly coated and let cool. Restir occasionally as it cools.

Peanut Brittle

2 cups sugar
1 cup corn syrup
1/4 cup water
2 cups peanuts (or 1 bag raw Spanish peanuts)
2 tsp baking soda
1 tsp vanilla
1/4 cup butter
Greased cookie sheet

Bring sugar, syrup, and water to boil, stirring until mixture comes to a boil and sugar is dissolved. After syrup has boiled for a few minutes, add peanuts and stir continually until syrup starts to turn color (hard crack stage). Stirring keeps the peanuts from burning. Immediately remove skillet from heat and add the soda, butter, and vanilla. Stir until all ingredients are well mixed and butter is melted; mixture will be very bubbly. Pour mixture onto cookie sheet so that it spreads evenly, trying to distribute peanuts evenly. Do not spread peanut brittle on pan with spoon! The spoon will break the bubbles created by the soda and butter. The bubbles make the brittle easier to eat. You can scrape the remaining brittle from the skillet, but put it on the edge of the cookie sheet and not into the middle of what you have already poured out. There will be no bubbles in what you scrape from the pan with a spoon. Let cool until completely cool and brittle (placing outside in the snow on a winter day works great!). It will then be easy to break up into the size of pieces you desire.

Divinity

4 cups sugar
2 cups water
1 cup corn syrup
2 large egg whites

Combine sugar, water, and corn syrup in a heavy sauce pan and bring to a boil. Stir until sugar dissolves. Cook to 260 degrees (use candy thermometer). Beat egg whites until stiff, but not dry. Slowly pour syrup mixture into egg whites while beating at a slow speed on heavy duty mixer (pour a very thin stream of syrup so that it will not cook the egg whites or crystalize the syrup. Hint: egg whites at room temperature will help keep syrup from crystalizing). Continue beating until mixture starts to form soft peaks. Spoon onto wax paper as quickly as possible, as it starts to set very rapidly.

See's Fudge

(makes 5 lbs)

2 cups walnuts
3 pkgs chocolate chips
1 8 oz jar marshmallow creme
2 cubes butter (melted)
4 cups sugar
1 13 oz can evaporated milk
1 tsp vanilla (if desired)

In a large bowl, combine walnuts, chocolate chips, marshmallow creme, and melted butter and set aside. In a heavy 4 quart (or larger) pan, combine sugar and evaporated milk. Stir constantly until mixture comes to a rolling boil. Reduce heat, and continue to boil for 11 minutes, stirring constantly. Pour over walnut mixture in bowl and stir until well mixed. Add vanilla if desired. Pour into well greased pan (large baking pan works well). Cover with foil and place in refrigerator.

NOTE: Be very carefully during cooking. Stir with a long wooden spoon and be sure to stir constantly, because the evaporated milk can scorch very easily.