Dawn's Candied Walnuts Recipe

 "These walnuts are a special treat for Christmas, and are well worth the time it takes to make them."  Original recipe yield: 1 pound.

INGREDIENTS:

1 pound walnut halves
1 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons milk
1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

Nut-Free Candies

Candy Turkeys

 "These candy turkeys are cute enough to sell!"  Original recipe yield: 2 dozen.

INGREDIENTS:

1 (16 ounce) package fudge striped shortbread cookies
1 (13 ounce) package chocolate covered caramel candies (e.g. Rolo TM)
1 (14 ounce) package individually wrapped caramels
1 (14 ounce) package candy corn
1 (16 ounce) container prepared chocolate frosting

DIRECTIONS:

Stack on their sides one caramel, chocolate covered caramel candy and candy corn. Use a dab of frosting to hold all together.
Place a dab of frosting on back of caramel and attach to the bottom of the top side of a cookie. Stand upright.

Caramels

 "I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!"  Original recipe yield: 4 to 5 dozen caramels.

INGREDIENTS:

2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract

DIRECTIONS:

Grease a 12x15 inch pan.
In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.