Category: Candy

• 4 cups white sugar
• 1 (12 ounce) can Eagle brand condensed milk
• 1 pound butter
• 2 2/3 cups corn syrup
• vanilla

Peanut variation

Method

1. Lightly oil four aluminum pie plates.
2. (Peanut variation: divide peanuts evenly between the pie plates).
3. In a medium pot or nonstick dutch oven, melt butter over medium high heat.
4. Add in sugar, condensed milk, and corn syrup.
5. Cook, constantly stirring, until candy reaches hard ball stage.
6. Remove from heat.
7. Quickly beat in vanilla.
8. Quickly pour into pie plates.
9. Allow to cool and harden.
10. Crack into serving sized pieces with a clean hammer once cooled.

Source

Barkley family recipe.

• 4 tablespoons gelatine
• 1/2 cup cold water
• pinch salt
• 1 cup boiling water
• 3 cups white sugar
• 1 1/2 teaspoons vanilla

Method

1. Line a 9×12 pan with parchment paper.
2. Soak gelatine in 1/2 cup cold water with pinch of salt.
3. In a saucepan, boil 1 cup water.
4. Add sugar and stir until dissolved.
5. Pour gelatine into boiling sugar water and dissolve.
6. Add vanilla.
7. Pour mixture into a large bowl.
8. Beat until stiff.
9. Pour mixture into pan.
10. Refrigerate until set.
11. Cut into squares.

Source

Start Cookin’ Machmallows (self published cookbook by Valerie Wilson, a friend of the Barkleys).

• 1/4 cup butter
• 6 cups mini marshmallows
• 1 85 gram package orange Jell-O powder
• 12 cups popped plain popcorn

Method

1. Line baking sheets with parchment paper.
2. Melt butter and marshmallows in large saucepan over medium heat stirring frequently.
3. Remove from heat and stir in Jell-O powder.
4. Pour marshmallow mixture over popcorn and stir until popcorn is well coated.
5. Form popcorn into 36 balls using greased hands.
6. Place balls on baking sheets to cool.
7. Decorate.

Source

One of Janice’s elementary school teachers.

• 10 cups Bugles Original
• 8 cups pretzel sticks
• 8 cups Cheerios brand cereal
• 8 cups Crispix brand cereal
• 4 cups Shreddies brand cereal
• 4 cups mixed salted nuts
• 1 1/4 cups butter
• 1 tablespoon Worcestershire sauce
• 1 tablespoon smoked salt
• 1 1/2 teaspoons seasoning salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 6 dashes liquid smoke
• 3 dashes cayenne pepper

Method

1. Preheat oven to 150°F.
2. Mix Bugles, pretzels, cereals, and nuts together in a large bowl.
3. Melt butter and stir in spices until salt is dissolved.
4. Pour 1/2 of butter mixture over cereal mixture and gently toss until coated.
5. Pour cereal mixture into a large roasting pan.
6. Bake for 2 hours, stirring every 15 minutes or so.
7. Pour remaining butter mixture over cereal after 1 hour.

Source

Holitzki family recipe.

• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup corn syrup
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 15 cups popped plain popcorn
• 1 cup chopped pecans

Method

1. Beat sugar, butter, corn syrup, and salt in a saucepan over medium heat until bubbly around edges.
2. Continue to beat sugar mixture over medium heat 3-5 minutes longer.
3. Remove from heat and mix in baking soda, stir until foamy.
4. Pour over popcorn and nuts.
5. Stir gently to mix and coat.
6. Allow to cool.

Source

Holitzki family recipe.