San Jose 22nd Ward Children’s Party Popcorn Balls

Stir well and bring to a boil:
3 oz. pkg. cherry Jell-O
1 C. sugar
1 C. light corn syrup
Pour over:
4 qts. popped corn
Form into balls the size of tennis balls.
Makes 15-20

Mom’s Carmel Popcorn

Pop:
6 quarts of popcorn (1 C. unpopped kernals)
Bring to a boil stirring constantly:
2 C. butter
4 C. brown sugar
1 C. light corn syrup
2 t. salt
Boil 4 ½ minutes without stirring.
Remove from heat and stir in:
1 t. baking soda
2 t. vanilla
Pour immediately over popped corn.
Bake at 225 degrees 30 minutes, stirring every 10-15 minutes.
Dump onto waxed paper.

Kimberly Jones’ Orange Cream Fudge

3 cups white sugar
2/3 cup heavy cream
3/4 cup butter
1( 7oz. )jar marshmallow crème
1( 11 oz.) package white chocolate chips
3 tsp. orange extract
12 drops yellow food coloring
9 drops red food coloring

Grease a 9x13 inch pan.
In a medium saucepan over medium heat, combine sugar, cream and butter.
Heat to soft ball stage, 234 degree's (112 degrees C).
Remove from heat and stir in marshmallow crème and white chocolate chips;
Mix well until the chips melt. Reserve 1 cup of mixture and set a side.
To the remaining mixture add orange flavoring, yellow and red food coloring.
Stir well and pour into prepared pan. Pour reserved cream mixture on top.
Using a knife, swirl layers for decorative effect.
Chill for 2 hours, or until firm, and cut into squares.

English Toffee

Combine in heavy saucepan & bring to boil over medium heat, stirring occasionally.
1 C. butter
1 C. sugar
3 T. water
1 T. light corn syrup
Increase heat to medium high and cook without stirring until hard ball stage (250 degrees). Takes about 45 minutes.
Cook, stirring constantly, until hard crack stage (300 degrees).
Pour into a greased 9 x 9 pan.
Cool.
Melt:
4 squares semi-sweet chocolate pieces
Spread on top of hard candy.
Sprinkle with:
½ C. chopped toasted almonds.
Cook and break into pieces.

Grandma Packer’s Peanut Brittle

Combine in heavy saucepan and stir over medium-low heat until butter is melted:
2 C. sugar
½ C. light Karo
½ C. water
1 pound butter
Add:
1 pound nuts (pecans,almonds, peanuts)
Cook on high heat for 8-11 minutes, stirring constantly.
Remove from heat the minute it starts to turn brown.
Pour onto butter cookie sheet.
Let set then break into pieces.

See’s Fudge- from Mom’s BYU Home Teacher

Melt in oven:
1 pkg. chocolate chips
1 large milk chocolate Hershey bar, broken in pieces
1 cube butter
Boil 9 minutes stirring constantly:
4 C. sugar
1 can evaporated milk
On 8th minute add:
1 pound marshmallows
Add chocolate mixture and nuts, if desired.
Pour into flat pan and let set.
Cut into squares.