This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

O Henry Bars

Grease Lg bowl & put
7 cups Special K cereal in

Cook:

1 C granulated sugar
1 C dark syrup to rolling boil

Mix:

1 1/2 C crunchy peanut butter into hot syrup.

Pour – over cereal & mix well

Spread mixture on a cookie sheet (greased with Mazola Oil) & pat down with wet hands.

Melt in a double boiler over hot water the following:

1–6 oz butterscotch chips
1–6 oz choc chips

When melted mix & spread over cereal

Cool & cut.

This recipe was written on a slip of paper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Fantasy Fudge

3 c. sugar
3/4 c. Parkay marg.
2/3 c. (5 1/3 oz. can) evaporated milk
1 12 oz. pkg. (2 c) choc. chips
2 c. marshmallow creme
1 c. chopped nuts
1 t. vanilla

Combine sugar, margarine and milk; bring to rolling boil, stirring constantly. Boil 5 min. over med. heat, stirring constantly. Remove from heat; stir in choc. pieces until melted. Add marshmallow creme, nuts, & vanilla; beat until well blended. Pour into a greased 13×9 inch pan. Cool; cut in squares.

This recipe was written on a lined index card and found in a large collection, date unknown. There’s a note in the top left corner that states it’s from Dec. – Parents Mag., but no year marked. I’ve typed it below along with a scanned copy.

Milk Carton Candy

2 cups corn flakes
1 cup crisp rice cereal
1/2 c. semi-sweet chocolate morsels
1 c. chopped walnuts or pecans

Mix the above together in a large bowl.

3/4 c. dark corn syrup
1/4 c. sugar
2 Tbsp. butter or margarine

Mix together in a medium saucepan. Bring to a boil, stirring constantly. Boil over medium heat 3 min; remove from heat and cool 10 minutes.

Add 1/2 tsp vanilla to syrup mixture; beat until it turns brown & thickens. Pour over cereal mixture; toss to coat evenly.

Cut off top of a 1-qt. milk carton. Press candy firmly into carton.

Chill until set, 1 to 2 hours.

Loosen with spatula & slip out of carton.

You need not refrigerate loaf after it has set.

Makes 1 lb. candy.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Fool Proof Fudge

2/3 cup milnot
1 2/3 cup sugar
1/2 teaspoon salt
2 Tablespoon butter
1 cup marshmallow creme
1 1/2 pkg. semi-sweet chocolate bits or (1 1/2 cups)
1 teaspoon vanilla
1/2 cup chopped nuts

Combine Milnot, sugar, salt & butter in a 2 qt. saucepan.

Bring to a boil and boil 5 minutes, stirring constantly.

Remove from heat.

Add marshmallow creme, chocolate bits, vanilla & nuts.

Beat vigorously until marshmallow & chocolate are melted.

Pour into buttered 8-inch square pan.

Chill. Cut in squares.

Makes 48 pieces of fudge.

This recipe was written on a lined index card and found in a large collection, date unknown. There’s a note that says “Real Creamy” in the top left corner and in the top right corner it says “Nancy got from girl at factory”. I’ve typed it below along with a scanned copy (front side only).

2 Flavor Fudge
Yields: about 2 1/2 lbs

Combine in saucepan:

2 cups firmly packed brown sugar
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter or margarine

Bring to a full boil over moderate heat, stirring frequently.

Boil for 15 minutes over moderate heat, stirring occasionally.

Remove from heat and add:

1 jar marshmallow cream (5 oz to 10 oz. jar)
1 6 oz. package Nestle’s Butterscotch Morsels
1 6 oz. package Nestle’s Semi-Sweet Chocolate Morsels

Stir till morsels are melted and mixture is smooth.

Blend in 1 cup Diamond Walnuts, chopped and 1 teaspoon vanilla.

Pour into greased 9 inch square pan.

Chill until firm.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

White Fudge

2 1/4 c. granulated sugar
1/2 c. dairy sour cream
1/4 c. milk
2 Tbsp. butter
1 Tbsp. light corn syrup
1/4 tsp. salt
2 tsps. vanilla
1 c. coarsely chopped walnuts
1/3 c. quartered candied cherries

Combine sugar, sour cream, milk, butter, corn syrup, and salt in heavy 2 qt. saucepan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat 9 to 10 minutes to 238°F. (soft ball stage).

Remove from heat and allow to stand until lukewarm (110°F), about 1 hr. Add vanilla and beat until mixture just begins to lose its gloss and holds its shape. (Requires very little beating.)

Quickly stir in walnuts and cherries, and turn into oiled pan. Let stand until firm before cutting. Makes 1 1/2 lbs.

Cook to 240°F if weather is damp.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Sugared Nuts
438° on candy therm.

Combine in saucepan:

1 1/2 c sugar
1 tsp corn syrup (white)
1/2 c orange juice
1 1/2 tsp grated orange peel

Cook to 438° on candy therm. (very hard crack stage)

Add 4 c. nuts and stir till all coated and pour out on waxed paper.

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (spelling corrected).

Coconut Peaks

Sauce Pan:

1/4 c. butter or margarine. Brown, then remove from heat.

Add:

2 c. sifted confectioners sugar
3 c. coconut, flaked
1/4 c. light cream

Drop by teaspoonfuls on waxed paper. Ref. for about minutes. Pinch up like pyramids or mounds. (RecipeCurio note: there’s no amount of minutes listed)

In Double boiler: (Melt)

Sm. pkg. (6 oz) chocolate chips, semi-sweet
2 tsp. shortening

Dip half of coconut shape in chocolate syrup.

*Use leftover chocolate syrup to dip maraschino cherries.