Rocky Road Squares

1 - 12oz pkg chocolate chips
1 - 14oz can sweetened condensed milk
2 T margarine
2 c dry roasted peanuts
1 - 10 1/2oz pkg of mini marshmallows

Mix together chocolate chips, condensed milk and margarine and heat for 4 minutes on high in the microwave.  Add peanuts and marshmallows, stirring well.  Put in cake pan lined with wax paper.  Chill 2 hours.  Cut and serve.

Caramel Popcorn

2 large bowls air popped popcorn
3 c non-packed brown sugar
1 c plus 1 t Karo syrup
1 cube margarine
1 can condensed milk
1 t baking soda

Stir sugar and syrup over medium heat until boiling.  Reduce to medium low for 7 minutes stirring constantly.  Remove from heat, add margarine, and stir until completely melted.  Stir in milk.  Return to stove until a full rolling boil and add soda.  Pour over popcorn and stir in completely.

Caramel Corn

This is Dixie's dad's recipe.

2 1/2 c brown sugar
1 cube margarine
1 c Karo syrup
1 can Eagle brand condensed milk

Mix sugar and Karo and bring to a boil.  Add the butter.  When the butter is melted add 1 can of condensed milk.  Pour over popcorn and mix well.

Caramels

4 c sugar
2 cubes margarine
1 3/4 c light Karo syrup
1 can Eagle brand condensed milk
Nuts if desired

Mix together the sugar, syrup and margarine in a heavy saucepan.  Bring to a boil over medium heat, stirring constantly.  Pour in condensed milk slowly, a drizzle at a time.  Continue boiling until the temperature reaches the midpoint between soft ball and hard ball.  Pour into a buttered pan and cool.  Wrap in wax paper if desired.  This recipe makes a large sheet pan of caramels.

Fantasy Fudge

6 c sugar
3 cubes margarine or butter
1 1/2 c canned milk

Cook in heavy pan.  Boil and cook stirring for 5 minutes.  Remove from heat and add:

4 c chocolate chips
2 - 7oz jars marshmallow cream
2 t vanilla

Spread on Pam-sprayed cookie sheet and cool.

Divinity

3 c granulated sugar
2/3 c light corn syrup
1/4 t salt
2/3 c water
3 egg whites, beaten till stiff
1 t vanilla

Dissolve sugar, syrup and salt over low heat, stirring constantly.  Cook without stirring, to firm ball stage.  Wash down any crystals that may form on the side of the pan with a damp cloth.  Remove from heat and pour gradually over the stiffly beaten egg whites.  Add vanilla and continue to beat until mixture will hold its shape when dropped from spoon.  Drop by spoonfuls on wax paper.

We never had had or used a candy thermometer.  Grandpa just takes a cup of cold water and puts a spoonful of the boiling syrup in it after it has cooked for about ten minutes to see if it has cooked long enough.  If the candy is firm and not too hard or brittle, it is ready to pour into the beaten egg whites.  You can add nuts, raisins or food coloring.