Tom’s Peanut Butter Balls (Buckeyes)

Tom's Peanut Butter Balls

2 cups (1 lb.) Imperial margarine (melted)
36 oz. GV peanut butter, creamy
3 lb. GV powdered sugar
3/4 block Gulf Wax Paraffin
3 cups GV semi-sweet chocolate chips

In a large metal mixing bowl:

• Mix melted margarine and peanut butter until fully combined with no clumps.
• Add powdered sugar to mixture 1 cup at a time mixing and kneading well before adding more powdered sugar (if consistency is off, either stop adding sugar or add more sugar, as needed).
• Roll into desired-sized balls.
• Chill in deep freezer until firm.
• In a double boiler, melt chocolate chips over boiling water. Melt paraffin wax in chocolate until combined.
• Dip cold balls with toothpicks in chocolate mixture until bottom 2/3 coated.
• Set on wax paper to harden in deep freeze.

Makes 165.

Tom’s Peanut (or Almond) Brittle

Tom's Peanut (or Almond) Brittle

2 cups GV granulated sugar

1 cup Karo light corn syrup

3 Tbsp. water

2 cups raw peanuts or densely chopped almonds

2 Tbsp. GV unsalted butter

2 tsp. baking soda

In a metal 3 quart sauce pan that is not non-stick:

• Mix sugar, water, and corn syrup.
• Boil to hard ball stage (280 degrees).

For peanut brittle:

• Add peanuts.
• Stir constantly until candy thermometer reaches 310 degrees.
• Remove from heat, add baking soda, and let foam.
• Mix until calmed.
• Add butter thoroughly mixing until not sticking to pan and combined.
• Pour onto margarined foil on plywood board (use remnants from margarine papers).
• Spread evenly with silicone spatula.
• Cool until hardened, then break into pieces with the back of large spoon.

For almond brittle:

• Add densely chopped almonds.
• Stir constantly until candy thermometer reaches 285 degrees.
• Remove from heat, add baking soda, and let foam.
• Mix until calmed.
• Add butter thoroughly mixing until not sticking to pan and combined.
• Pour onto margarined foil on plywood board (use remnants from margarine papers).
• Spread evenly with silicone spatula.
• Cool until hardened, then break into pieces with the back of large spoon.

Tom’s Caramels

Tom's Caramels

1 c. (1/2 lb.) Imperial margarine (melted)

2 1/4 c. GV brown sugar

dash salt

1 c. Karo light corn syrup

1  14 oz. can GV sweetened condensed milk

1 tsp. vanilla

1 c. pecans, finely chopped

1/2 box of 250 Norpro 6" Wax Paper Squares

In a metal 3 quart sauce pan that is not non-stick:

• Add sugar and salt to melted margarine and stir thoroughly.
• Stir in corn syrup mixing well.
• Gradually add sweetened condensed milk, stirring constantly, until mixed then add more.
• Cook and stir in corners, edges, and middle of pan. Keep the liquid moving without adding too many air bubbles.
• Remove from heat at 243 degrees (approx 20-30 min).
• Quickly stir in vanilla and add pecans stirring thoroughly.
• Pour and spread into silicone caramel molds and cool.
• Cut 6" wax paper squares in half, remove caramels from molds, and wrap caramels in wax paper.

Makes 120 rectangles.