Pastel Divinity

This is my favorite Divinity recipe which I got a long time ago in a magazine. It is Kerry's favorite.
3 cups sugar
3/4 cups light corn syrup
3/4 cup water
2 egg whites
1 pkg flavored gelatin
1 tsp vanilla
1 cup chopped nuts
1/2 cup grated coconut

Mix the sugar, syrup and water until the sugar is dissolved. Bring to a boil and cook to medium hard ball stage. Beat the egg whites until fluffy while cooking the sugar mixture then add gelatin gradually, beating until the mixture forms peaks that hold shape and it loses it's gloss. Add the coconut and nuts. Drop onto a wax paper lined cookie sheet. 48 pieces.

Jeweled Popcorn Lollipops

This is a great recipe to use for birthday party favors. Put a clear plastic bag over the lollipop and send it home with the children.

8 cups popped popcorn
3 Tbs butter or margarine
3 cups miniature marshmallows
lollipops
small gumdrops, diced

Melt butter in saucepan over low heat. Add marshmallows and stir until completely melted. Pour mixture over popped corn and stir until well coated. With buttered fingers, shape still-warm mixture around lollipops. Press gum-drop pieces onto popcorn.

English Toffee

Do you want something sweet and crunchy. My favorite candy is toffee, any kind of toffee and it began with my mother who made this for us during the holidays as a special treat.

1 lb. butter
2 1/2 c. white sugar
1 c. water
4 T. light corn syrup
1/3 lb. chopped fine almonds
1 one pound hershey bar
1/2 lb. nuts rolled fine (almonds)

Cover bottom of a cookie sheet 10x15 with half of the 1/2 lb of nuts rolled fine. Grate half of the Hershey bar over the nuts evenly. IN a heavy kettle cook sugar, water, syrup, butter and chopped nuts together stirring constantly until the candy thermometer reaches the crack state(mixture is very thick and forms large bubbles that burst and omit steam like a geyser).

Pour cooked syrup over the nuts and Hershey bar on cookie sheet and let stand 10 minutes. Then grate the remainder of the Hershey bar on top and sprinkle with remaining nuts. Let stand about 5 hours. Break into pieces.

Joan Olsen's Peanut Brittle Recipe

My mother loved Peanut Brittle. Here is her recipe.

Peanut Brittle

1 ½ tsp soda
1 tsp water
1 tsp vanilla
1 c. water
1 ½ c. sugar
1 c. light corn syrup
3 Tbs. butter
1 lb. shelled unroasted peanuts (raw)

Butter 2 baking sheets, each 15 ½ x 12 inches; keep warm. Combine soda, 1 tsp water and the vanilla; set aside. Combine sugar, 1 c. water and the corn syrup in large saucepan. Cook over medium heat, stirring occasionally to 240 degrees on a candy thermometer. Stir in butter and peanuts. Cook, stirring constantly, to 300 degrees, watch so it doesn’t burn. Immediately remove from heat; stir in soda mixture thoroughly. Pour half of candy onto each warm baking sheet and quickly spread evenly as thin as possible. Cool; break into pieces.