3 Cups sugar
1 Cup Water
1/3 Cup Vinegar
1 Teaspoon Vanilla

Cook to crack stage, Add Vanilla. Pour into greased pan or platter. Cool and stretch.

Grease 9” Square Pan
Put into a bowl:
1 ½ Cups Corn Flakes
1 ½ Cups Rice Crisps
½ Cup Shredded Coconut
½ Cup Salted Peanuts

In Saucepan:
½ Cup Canned Milk
½ Cup Light Corn Syrup
½ Cup Sugar
Stir until sugar is dissolved. Coil slowly, stirring now and then until candy reaches soft ball stage. Pour over cereal and mix well. Press firmly into pan or pans. Cool before cutting.

2 Cups Granulated Sugar
1 Small Can Evaporated Milk
1 Stick Butter
1 Tablespoon Water
1 Tablespoon Light Corn Syrup
2 Squares Unsweetened Chocolate

Put all ingredients into sauce pan. Melt slowly on low heat until the mixture thickens slightly and is absolutely smooth. Turn up heat very quickly until it forms a soft ball when dropped into cold water. Remove from heat and beat well with wooden spoon. Pour whole mixture into a flat, greased pan. Mark in squares and leave to set.

1 ½ Cups blanched almonds
(to blanch almonds, boil raw almonds in water for 2-3 minutes and peel skin off)
2 Cups Pecans
1 Cup Sugar
Dash Salt
2 Stiff beaten egg whites
½ Cup Margarine

Toast almonds and pecans in slow oven (325) till light brown. Fold sugar and salt into egg whites, beat until stiff peaks form. Fold nuts into meringue. Melt butter on cookie sheet, spread nut mixture over butter. Bake in slow oven (325) about 30 minutes stirring every 10 minutes or until nuts are coated with a brown covering and no butter remains in the pan.

3 Gallons Popped Corn (approx 3 cups unpopped)
1 Package Brown Sugar
1 Stick Butter
1 Can Sweetened Condensed Milk
1 Cup Light corn syrup
1 Teaspoon Vanilla
Dash Salt

Mix Ingredients together and cook to a soft ball stage, stirring constantly. Pour over popped popcorn and mix well.

1 Cup Margarine
2 Cups Packed Brown Sugar
½ Cup Corn Syrup
1 Teaspoon Salt
½ Teaspoon Baking Soda
1 Teaspoon Vanilla
6 Quarts Popped Corn

Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly; boil without stirring for 5 minutes. Remove from heat, stir in baking soda and vanilla. Gradually pour over corn, mixing well. Turn into large shallow baking pans. Bake 250 for 1 hour stirring every 15 minutes. Remove from oven and cool. Break into pieces when cool.

2 Cups Sugar
2/3 Cup Half and Half
1 Tablespoon Light Corn Syrup
¼ Teaspoon Salt
1 Teaspoon Vanilla
Red Food Coloring

Cook until slightly firm ball stage, pour slowly over 5 quarts of popcorn, stirring as you go to coat all kernels. Let Cool