Grandma's Recipes #24 - Corn Flakes Candy

Now I know where my dad got his obsession with dipping obscene amounts of random things in chocolate at Christmas.  We dipped corn flakes and cheerios and chow mien noodles and nuts, nuts, and more nuts.  Dad did not bake, but he would sit for hours with his great big bar of bakers chocolate from Fleet Farm and dip everything crunchy in the house.  It was kind of ridiculous, but I will always fondly remember little piles of chocolate haystacks covering our kitchen counter while growing up.

Corn Flakes Candy

1 1/2 lb dipping chocolate

2 squares bitter chocolate

5 cups cornflakes

Hunk butter.  

Grandma's Recipes #21 - Big Batch Brownies

Big Batch Brownies

Beat together: 

• 1/2 c vegetable oil
• 1 c sugar
• 4 eggs

Add

• 1 c flour
• pinch of salt
• 16 oz can Hershey's chocolate syrup
• 1/2 c chopped nuts

Bake in a 10" x 15" greased and floured jelly roll pan 30-35 minutes at 350 degrees.  

Grandma's Recipes #17 - Chocomint Dessert

With a name like "Chocomint," you might expect a dessert with some kind of peppermint in it.  While this dessert appears to look like an Andes Candy with the green filling and chocolate wafer cookie crust, it is, in fact, a lime and chocolate dessert.  Not mint.  Lime. Because nothing says, "Mmm good" like chocolate pudding, Oreo cookies, and lime jello.  

Chocomint Dessert

2 c     finely crushed chocolate wafers

1/2 c  melted butter

13 oz Richwhip topping

3 oz pkg lime jello (lemon)

8 oz   cream cheese

1 c    sugar

several drops green food coloring (yellow) (optional)

1 4.5 oz pkg instant chocolate pudding

1 1/3 c milk

Combine crumbs and butter and reserve 1/3 cup for topping.  Press remainder in 13x9" pan.  Whip the Richwhip topping.  Meanwhile, dissolve jello in 1 cup boiling water; let stand 30 minutes.  Beat together cream cheese and sugar.  Gradually beat in jello and food coloring.  Fold in cheese mixture into the Richwhip topping.  Spread half over crust, chill 1 hour.  Keep remaining mixture at room temperature.  Beat together pudding mix and milk.  Let stand 2 minutes.  Spoon over layer in pan.  Top with remaining cheese mixture, sprinkle crumbs over.  Chill.  

Grandma's Recipes #1 - Angel Food Candy

Every Christmas growing up, Grandma had big bowls of candy scattered around the kitchen and living room.  My favorites were always the Angel Food and Aunt Eleanor's English Toffee.  I can't find the toffee recipe, but Grandma's Angel food lives on and has become a new tradition in our household.  Comments in [gray brackets] do not appear in Grandma's original recipe.

Angel Food Candy
1/4 cup   brown or white sugar [I always use white because Grandma had it circled]
1 T          fresh baking soda - sifted
1/4 cup    dark corn syrup
3/4 cup    light corn syrup
1 T          vinegar
1/2 lb       chocolate
2 Tbsp     Paraffin [the recipe calls for this, but I've never used it when I make it]

Boil [first four ingredients] to cracking stage (295-300).  Add  1 T fresh baking soda - sifted.  Stir well.  [Make sure your pot has at least 3x the volume of the original mixture.  Vinegar + baking soda = 6th grade science project volcanoes only with sugar]

Pour in buttered 9x13 pan [or on parchment paper].  Do not smooth out.  Let cool.

[When it's cooled slightly but still not firm, score the candy into squares.]  Break apart and dip in chocolate.  1/2 lb choc to 2 sq bitter choc. add 2 Tbsp paraffin.  Melt in double boiler and dip candy.  Put on wax paper to cool.