Sorry. My Mom uses brand names in her recipies so I just get used to it and don’t change them. 
Pet Milk is evaporated milk.
Thank you for the clarification.
Where I live Pet Milk is found next to the Pet Food; in the aisle with all of the other things one feeds their cat and dog. :eek:
Stand Up Caramels
by Gramma Hainer
2.5 lbs sugar
2.5 lbs light corn syrup
2 cups 1/2 and 1/2
2 cups whipping cream
Add above to 6 qt pot and bring to a brisk boil.
Add:
2 cans plus scant 7oz evarated milk (add in steady stream so as not to kill the boil)
6oz hard coconut butter (or substitute)
Cook at full boil, stirring constantly, with a flat bottomed wodden spoon until it forms a firm ball in iced water. (approx 1 hour)
Add:
3 t vanilla
1/2 t salt
Pour into buttered 9x16" pan. Cool overnight then cut into squares. Store in refrigerator wrapped in wax paper.
Note: If you have any questions you’re going to have to wing it because Gramma Hainer is dead. This recipe is straight from my mother who has no problems and usually cools it in a regular cookie sheet/jelly roll pan.
Chocolate Cream Nut Fudge
by Gramma Hainer
2 oz. unsweetened chocolate
2 cups sugar
3/4 cup Half and half
1 Tbsp butter
1 t vanilla
3/4 cup nuts
1 heaping teaspoon marshmallow cream
a few grains salt
Melt chocolate and remove from heat. Do NOT cook!
Slowly add sugar to chocolate and mix thoroughly with both hands to remove all lumps.
Add cream and salt and mix until well blended.
Heat on low and stir constantly until all sugar has been dissolved. Do NOT boil until sides of pan has been washed down and all sugar crystals have been dissolved…don’t forget the spoon too!
Increase heat and bring to a full boil without stirring until it forms a soft ball or until 232 degrees F.
Pour onto a moistened (with water) platter or marble slab. Do NOT scrape pan.
Put butter and marshmallow cream on top and allow to melt.
Allow to cool until barely warm but not cold.
Work fudge with a spatula adding vanilla.
Add nuts as fudge begins to stiffen.
Knead with hands when too stiff for spatula.
Knead untiit has a softened, smooth consistancy.
Form into a rectangle.
Wrap tightly in waxed paper.
Marizpan…blech.
Every year we get a shit load…[sub]can I say shit load in MPSIMS? [/sub] December of Marzipan and other candy from my husband’s grandma in Germany.
We have a deal. I get all the gummi bears. He gets all the marizpan. There is something like 12 huge bars in the freezer as I speak.
you are an incarnation of satan.
doesn’t like marzipan?
BURN THE HERETIC!
Shirley Ujest, I will take it off your hands if you want space in your freezer! I’ll send postage and everything. Then I’ll dip it in dark chocolate and pig out!
OK. Ingredients for Arden Rangers’ Marzipan are assembled. All I need now is a damn food processor. I’ll pick one up tommorow.
I’ll be sure to advise how it turns out.
BTW - Shirley, I don’t know if you are aware of it or not, but by not liking Marzipan, I believe you are dangerously close to losing your SDMB posting rights! 
Arden Ranger, I tried your recipe.
I also successfully broke my new Philips food processor in the process! Man was that THICK. Luckilly, it was pretty much all blended before it kicked the bucket and I finished it by hand.
The taste is just as I remember it. I put it in a sealed container and I am hoping it stays moist enough for me to make some little balls out of it and dip into some dark chocolate tommorow. Now I just have to resist the urge to eat all of it (about 4 or so pounds worth) in more than 1 weekend!
Thanks!
:eek:
It broke your food processor?!
I am so sorry!
Can you take it back and get another one?
Can you do that everytime you make marzipan. 
Glad you liked it.
Peanut Brittle
In a large, heavy-bottomed saucepan, combine:
4 cups sugar
1/2 cup water
1/8 teaspoon cream of tartar
Stir gently until sugar is dissolved. Brush down sides of pan with pastry brush dipped in water to keep pan clean (sugar may crystallize if pan edges are not kept clean). Bring mixture to a boil, place a candy thermometer in syrup and cook–do not stir–until syrup reaches 320°. Remove from heat and quickly stir in:
2 tablespoons butter
2 cups roasted peanuts (I personally use toasted almonds)
Carefully pour syrup into oiled sheet pan and spread out to 1/4" thick. Let cool completely, then break into pieces for storage. Will keep for a month.
Ok, it’s not exactly “candy” but it’s sex in a 2" x 2" square. I really want some right now, too.
Rocky Road Fudge Bars
BAR:
1/2 cup unsalted butter, room temperature
1 square (1 oz) semi-sweet chocolate
1 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 cup flour
1/2 cup chopped walnuts or pecans
FILLING:
6 oz. Cream Cheese
1/2 cup sugar
2 Tablespoons Flour
1/4 cup butter
1 egg
1/2 teaspoon vanilla
1 cup chocolate chips
FROSTING:
2 cups mini marshmallows
1/4 cup butter
1 square semisweet chocolate
2 oz. cream cheese
1/4 cup milk
1 lb. (4 cups) powdered sugar
1 teaspoon vanilla
Preheat oven to 350. Grease well a 13 x 9 pan.
In a medium saucepan, melt 1/2 cup butter and chocolate, whisk until smooth. Add remaining BAR ingredients and blend until smooth. Spread in pan.
For filling, combine 6 oz. cream cheese with next 5 filling ingredients. Blend with electric mixer until smooth and fluffy. Spread over Bar mixture and sprinkle with chocolate chips.
Bake for 30 minutes, until filling has puffed and just started to turn golden.
While bar is baking, melt for the frosting butter, chocolate, cream cheese, and milk. Stir in powdered sugar and vanilla and blend until smooth.
When the first 30 minutes are done with the bars, sprinkle with the 2 cups of marshmallows, and bake for 2-3 minutes longer, until marshmallows have puffed.
Take pan out of oven and immediately drizzle the hot frosting mix over marshmallows and swirl using a butter knife. Once cooled, best to chill for at least 3 to 4 hours before cutting into pieces.
Don’t be sorry! Its not your fault!
Yes, I intend to take it back as it cratered the day I bought it. I doubt I’ll have a problem.
Thanks again
BTW - Great candy recipes folks! Keep them coming if you can! I’ll probably gain 10 pound over the holidays if this keeps up!
I can’t stand the stuff, but if you are bound and determined to make your own, check out if there are any local nut or snack food manufacturers. We have several and the last time I was there all almonds, including blanched AND smoked (YUM!), were $3US a pound.