This is a small promo-recipe card from Karo Light Corn Syrup that was found in a large collection, date unknown. It has three different candy recipes plus a simple chart for candy flavorings and color suggestions. Recipes are typed below along with scanned copies of both front and back of card.

MINTED NUTS

1 cup sugar
1/2 cup water
1/4 cup Karo Light Corn Syrup
10 marshmallows
1/8 teaspoon Lorann Flavoring Oil (peppermint, spearmint, lemon, orange or wintergreen)
Desired food coloring
3 cups pecan or walnut halves

Mix sugar, water and corn syrup in 2-quart saucepan. Bring to boil, stirring constantly. Cook to 238°F. or until drops of syrup form soft ball in cold water. Remove from heat. Stir in marshmallows, flavoring oil and coloring until dissolved. Mix in nuts until coated. Turn onto waxed paper. Separate nuts while warm. Makes 1-1/4 pounds.

EASY FONDANT

1/3 cup margarine
1/2 cup Karo Light Corn Syrup
1 pound powdered sugar, sifted
1/8 teaspoon Lorann Flavoring Oil (peppermint, spearmint, lemon, orange, cherry or butter rum)
Desired food coloring

In 3-quart saucepan heat margarine, corn syrup and 1/2 pound sugar over low heat until bubbly. Stir in remaining sugar. Remove from heat. Stir until mixture holds shape. Turn into greased pan. Cool until lukewarm. Knead until smooth. Add flavoring oil and coloring. Shape with lightly greased hands into balls, mint patties, etc. Makes 1-1/3 pounds.

HARD CANDY

Powdered sugar
3-3/4 cups sugar
1-1/2 cups Karo Light Corn Syrup
1 cup water
1 teaspoon desired Lorann Flavoring Oil
Desired food coloring

Sprinkle 18 x 24-inch strip of heavy duty aluminum foil with powdered sugar. Mix first 3 ingredients in large heavy saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310°F. or until drops of syrup form hard and brittle threads in cold water. Remove from heat. Stir in flavoring oil and coloring. Pour onto foil. Cool; break into pieces. Store in airtight container.

Suggested combinations of flavors and colors:

Peppermint; Pink
Cinnamon; Red
Spearmint; Green
Lemon; Yellow
Wintergreen; Pale Green
Anise; Dark Blue
Clove; Gold
Orange; Orange
Sassafras; Light Brown
Lime; Yellow Green
Butter; Light Yellow
Cherry; Red
Raspberry; Blue Red
Chocolate; Brown
Grape; Purple
Butter Rum; Yellow Brown

This recipe was typed onto an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

DIVINITY
1 1/2 pounds

2 1/2 c. sugar
1/2 c. water
2 egg whites
2/3 c. corn sirup
1 t. salt
1/2 t. vanilla

1. Combine sugar, sirup, water, and salt. Cook over low heat until sugar is dissolved, stirring.
2. Cover sirup and cook for 2 minutes. Uncover and continue cooking sirup without stirring until hard ball forms in icy-cold water.
3. Beat whites to form stiffly pointed peaks.
4. Pour divinity sirup gradually into whites, beating constantly. Add vanilla.
5. Continue beating until a small amount of divinity dropped from a spoon holds its shape.
6. Drop divinity by teaspoons onto waxed paper or greased pan.

This recipe was written on a lined index card and found in a large collection, date unknown. It includes instructions for chocolate divinity (at the bottom). Recipe is typed below along with scanned copies of both front and back.

Double Divinity

(For pastel divinity – add 15 drops of food coloring to uncooked syrup)

2 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
1/4 tsp. salt
2 egg whites
1 tsp. vanilla

Combine sugar, corn syrup, water and salt in heavy 2-qt saucepan.

Cook over medium heat, stirring constantly, until mixture comes to a boil. (If sugar crystals form on side of pan, wipe them off.)

Reduce heat and cook without stirring until temperature reaches firm ball stage (248°)

When candy mixture reaches 242°; beat egg whites until stiff but not dry. Cook candy mixture to 248° and slowly pour about half of it over egg whites, beating constantly with electric mixer and med. speed.

Continue to cook remaining syrup to the soft crack stage (272°).

Beating constantly, pour hot mixture, a tablespoon at a time, over egg white mixture, beating well after each addition. Continue beating until mixture begins to lose its gloss and a small amount dropped from a spoon holds soft peaks. If mixture becomes too stiff for mixer, beat with wooden spoon.

Mix in vanilla.

Drop by teaspoon on waxed paper.

Makes 27 drops or 1 1/2 pounds.

Chocolate Divinity

If you beat double divinity with electric mixer, add 2 squares melted unsweetened chocolate immediately after last addition of hot syrup: beat until mixture starts to lose its gloss. If you beat by hand, beat 5 minutes after last addition of hot syrup to egg white mixture and then add 2 squares melted unsweetened chocolate and beat until mixture holds its shape when dropped from a spoon.

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Divinity Candy

1st pan
(Mix real well; boil to soft ball stage 239° slow boil)
put – 2 c. sugar
2/3 c corn syrup
3 1/2 c water

2nd pan

Start this pan 20 mi after the 1st pan – boil slow to 255°

2/3 c sugar
1/3 c water

Last add 1 teas vanilla – 2/3 c nuts.

Beat 2 egg whites stiff – slowly add contents of 1st pan beating constantly until stiff.

Next add contents of 2nd pan. Add 1 teasp vanilla and 2/3 c nuts. Pour into pan or drop in puffs.

(cut up cherries or pineapple add)

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy (front side only).

Divinity

Boil tog. until hard ball stage (242°).

3 c sugar
2/3 c water
1/2 c light corn syrup

Beat stiff:

2 egg whites & pinch of salt

Pour syrup slowly into egg white while beating.

Add vanilla.

Beat til peaks form and gloss is gone.

Drop by spoonfuls on buttered pan.

This recipe was typed onto an index card and found in a large collection, date unknown. It includes a couple variations to the candy (found at the bottom). Recipe is typed below along with scanned copies of both front and back.

FONDANT
1 pound

2 c. sugar
1 c. water
1/8 t. cream of tartar or 2 T. crystal corn sirup
1/8 t. salt

1. Combine sugar, water, cream of tartar, and salt in sauce-pan.
2. Cook sugar mixture until sugar is dissolved, stirring.
3. Cover sirup and cook 2 minutes. Uncover and cook until soft ball forms in icy-cold water.
4. Pour fondant sirup on platter without scraping pan. When cool enough to handle, beat, then knead until creamy.
5. Store in covered container in refrigerator. Soften to room temperature and knead 15 times or until creamy before using.

VARIATION: Use receipt for Fondant.

Bonbons

2 to 3 drops food color–white, pink, green, or red
2 to 3 drops flavoring–peppermint or wintergreen
Add to Fondant before kneading.

Shape Fondant into balls, cubes, patties, or diamonds. Set aside to dry several hours.

Chocolate-Covered Fondant

3 sq. chocolate
1/4 c. nut halves

Shape fondant and set aside to dry 30 minutes.

Melt chocolate over hot water.

Dip pieces into chocolate.

Top with nut halves.

Set aside to dry.

This recipe was typed onto an index card and found in a large collection, date unknown. This includes a Pecan Brittle variation (at the bottom). Recipe is typed below along with a scanned copy.

PEANUT BRITTLE
1 pound

2 T. table fat
1/2 c. water, boiling
2 T. molasses
1 1/2 c. sugar
1 c. roasted peanuts
1 t. baking soda

1. Heat fat in large skillet; add water and molasses.
2. Sift sugar into skillet and stir until dissolved.
3. Boil until sirup forms into hard and brittle threads in icy-cold water. Remove from heat; quickly add peanuts and baking soda, stirring.
4. Pour candy onto baking sheet. Spread quickly into thin sheet. When cool, break into pieces.

Pecan Brittle

Add with baking soda

1 c. chopped pecans instead of peanuts
1 t. vanilla

This recipe was written on an index card and found in a large collection, date unknown. Recipe is typed below along with scanned copies (of both front and back).

Pecan Tassies

Pastry —

1/2 lb butter
6 oz cream cheese
2 c sifted flour

Cream butter & cheese. Add flour. Chill overnight.

Filling —

2 eggs
1 1/2 c brown sugar
2 T. melted butter
1/2 tsp salt
1 tsp vanilla
1/3 c ground nuts

Beat eggs just enough to mix. Add brown sugar. Add butter, salt & vanilla.

Pinch off dough the size of walnuts. Press in small muffin pan. Place pecan half on bottom and on top of filling. Fill no more than 2/3 full.

Bake in 350° oven 15-17 min.

Reduce heat to 250° & bake 10 min. longer.