3 c. sugar
1/4 tsp. salt
3 squares unsweetened chocolate, cut-up
1/4 c. heavy cream
3/4 c. fresh orange juice
2 Tbsp. light corn syrup
3 Tbsp. butter
1 tsp. orange extract
1 c. chopped pecans

Combine sugar, salt, chocolate, cream, orange juice and corn syrup in heavy 3 quart pan. Cook, stirring constantly, over medium heat until sugar dissolves. Continue to cook, stirring occasionally, until a small amount forms soft ball in cold water. Let cool until pan is luke warm; add butter and orange extract. Beat with wooden spoon until creamy; add nuts. Pour into buttered 9x9 inch pan. Refrigerate until firm; cut into squares. NOTE: One cup of candied orange slices may be substituted for nuts.


4 c. sugar
1 lge. can evaporated milk
1 c. butter
2 6-oz. pkg. semi-sweet chocolate pieces
1 pt. marshmellow creme
1 tsp. rum flavoring
1-1 1/2 c. broken pecans and walnuts

Mix sugar, milk and butter; cook to soft ball stage or 236 degrees, stirring frequently. Remove from heat; add chocolate pieces, marshmellow creme, rum flavoring and nuts. Beat until chocolate is melted and well blended. Pour into buttered 9x9x2-inch pan or large cookie sheet. Score immediately into squares. NOTE: May use 1/2 c. margerine and 1/2 c. butter.


2 c. sugar
1/4 c. cocoa
1/4 c. milk
1/8 tsp. salt
1 stick butter
1 tsp. vanilla
Nuts (opt.)

Mix sugar, cocoa, milk, salt and butter; boil for 3 minutes. Add vanilla and nuts; beat until creamy. Pour into pan.

2 c. sugar
2 Tbsp. corn syrup
1 c. buttermilk
2 Tbsp. butter
1 tsp. soda
1 c. nuts
pinch salt
1 tsp. vanilla

Combine all ingredients except vanilla and nuts in very deep heavy boiler; cook, stirring constantly, until mixture forms soft ball in cold water. Remove from heat and beat until creamy; add nuts and vanilla.


1 c. brown sugar
1 c. granulated sugar
1/2 c. peanutbutter
1/2 c. rich milk
pinch salt

Combine ingredients and cook to soft ball stage. Cool; pour in buttered dish.


2 c. sugar
1 6-oz. can milk
1 stick butter
1 sm. pkg. chocolate pieces
1 tsp. vanilla
1/2 c. nuts (opt)

Boil sugar and milk for 6 minutes, stirring with wooden spoon. Remove from heat and add remaining ingredients. Beat until butter and chocolate are melted and mixture begins to thicken. Pour on buttered pan; refrigerate.