Peanut Butter Roll

Peanut Butter Roll
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2 1/2 cups sugar
1/2 cup water
1/2 cup Karo syrup
2 egg whites, beaten
1 tsp. vanilla
2 cups peanut butter
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Combine sugar, water, and syrup in a 2-quart saucepan. Cook over medium heat. Stir only until sugar is dissolved. Cook until soft ball stage. Pour half of the syrup mixture into egg whites, continue beating while cooking the remainder of the syrup mixture to hard ball stage, then add to the egg white mixture. Beat until mixture loses its gloss about 8-10 minutes. Grease a large piece of wax paper with margarine. Pour candy on the paper. the candy will be stiff. Roll out into 1/4 inch thick rectangle, using a greased dough roller. Spread with peanut butter. Roll up and let stand about 30 minutes before cutting.

Old Fashioned Hard Candy

Old Fashioned Hard Candy
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1 cup light corn syrup
1 cup water
3 2/3 cup sugar
1 dram oil flavoring
food coloring, according to flavor
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Mix all ingredients together except oil and coloring. cook until candy thermometer reads 260 degrees. Add coloring and continue to boil until you reach 300 degrees. Remove from heat, add oil and coloring. Pour onto a buttered sheet cake pan or marbled slab. You can cut across the candy, both directions, as it cools, it will break evenly. If your in a big hurry, just turn upside down onto another pan with powdered sugar on it and hit the candy with a big spoon.

Southern Pralines

Southern Pralines
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2 cups sugar
2 cups pecan halves
3/4 cup buttermilk
2 Tablespoons butter or margarine
1/8 teaspoon salt
3/4 teaspoon baking soda
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Combine all ingredients except baking soda in a 4-quart casserole dish, stirring well. Microwave on high for 12-13 minutes, stirring every 4 minutes. Stir in soda. Microwave on high for 1-1 1/2 minutes. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by spoonfuls onto greased waxed paper, let stand until firm.

Peppermint Brittle

Peppermint Brittle
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1 lb. vanilla flavored candy coating
1/2 cup crushed peppermint candy
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Place candy coating in a medium bowl. Microwave on high power for 2 minutes or until candy melts. Stir in crushed peppermint candy. Pour on a cookie sheet. Chill until candy hardens. Break into pieces. Store in an airtight container in a cool place.

Tiger Butter

Tiger Butter
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1 pound white chocolate or almond bark
1/2 cup chunky peanut butter
1 cup semi-sweet chocolate morsels
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Line a 15 X 10 inch jelly-roll pan with wax paper. Heat white chocolate in a microwave-safe bowl on high 1 to 2 minutes or until melted. Stir until smooth. Add peanut butter and microwave on high until melted. Stir again until smooth. Spread mixture evenly into prepared pan. In another microwave-safe bowl melt chocolate morsels on high until melted. pour chocolate over peanut butter mixture and swirl through with a knife until you get desired effect. Refrigerate several hours until firm. Break into pieces.