Peanut Brittle

3 c. raw peanuts

1 c. white syrup

1 T. water

1 c. sugar

1 tsp. soda

Warm peanuts in oven on low. Mix syrup, water, and sugar in iron (heavy) skillet and bring to a boil. Add warm peanuts and boil for 7 minutes on medium high, stirring constantly. Remove from heat, add soda and mix well. Pour on large, greased cookie sheet. Break into pieces when cool.

Mrs. Robert (Miriam) Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Butter Brittle

1 c. butter or margarine

1 c. brown sugar

2 c. chocolate chips

1/2 c. chopped nuts

Use enough saltine crackers to cover a cookie sheet with sides. Grease cookie sheet well for best results. Bring butter and brown sugar to a boil for 3 minutes. Pour over crackers and place in oven for 5 minutes at 400. Remove and sprinkle on chocolate chips and chopped nuts, and let melt. Let cool and break into pieces. Recipe uses a 15 1/2x10 1/2-inch pan.

Mrs. Augusta Liechty

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Classic Chocolate Fudge

3 c. sugar

3 sq. bitter chocolate (or 2, if a lighter fudge is desired)

2 T. light corn syrup

3 T. butter or margarine

1 c. pecans, coarsely chopped

1 c. milk

1/2 tsp. salt

1 1/2 tsp. vanilla

In 4-quart saucepan, over medium heat, heat sugar, milk, chocolate, corn syrup and salt to boiling, stirring frequently. Carefully set candy thermometer in place and cook without stirring, until temperature reaches 238, or soft ball stage. Cool mixture without stirring to 110, or until outside of pan is lukewarm. Add butter and vanilla. With wooden spoon, beat until mixture is thick and begins to lose its gloss, about 3 minutes. Quickly stir in pecans; pour mixture into a buttered 8x8-inch pan. Cool on wire rack. Cut into squares and store in a tightly covered container. Makes about 2 pounds.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Fudge

4 1/2 c. sugar

1 can evaporated milk

1 lg. Hershey bar

12 oz. chocolate chips

1 tsp. vanilla

1 c. nuts (optional)

1 pkg. mini marshmallows

Combine sugar and canned milk, cook over low heat, stirring constantly till it boils rapidly. Boil for 7 minutes EXACTLY. Remove from stove, add 1 large Hershey bar, broken in pieces, 1 package miniature marshmallows, 12 ounces chocolate chips and 1 teaspoon vanilla. Stir till stiff. Pour into buttered 9x13-inch pan. Let stand 1 day before cutting. Makes 5 pounds.

Mrs. Dave (Susan) Wulliman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Fudge

3/4 c. evaporated milk

2 1/4 c. sugar

1/3 c. Karo light syrup

2 T. butter or margarine

1 tsp. vanilla

1 12-oz. semi-sweet chocolate chips

1 c. pecans (optional)

Heat milk and sugar till boiling; turn on low/medium heat, stirring constantly for 10 minutes. Remove from heat; add chocolate chips, Karo, vanilla and nuts. Pour into a 8x8-inch buttered dish and chill for several hours.

Mrs. Ernest (Janice) Steiner

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Chocolate-Peppermint Candy

1 lb. white or dark chocolate candy coating

1/4 to 1/2 lb. peppermint chips or crunch

Melt over double boiler either white or dark chocolate coating and add peppermint chips. Stir together and spread onto a cookie sheet which has been covered with waxed paper. Spread out rather thin and place in refrigerator. When set up, remove from refrigerator and break into pieces. Note: Use your imagination, add pretzels and peanuts instead of peppermint chips.

No Attribution

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

English Toffee Candy

1 lb. butter

2 c. granulated sugar

1/8 tsp. salt

1/2 lb. sweet chocolate

1 c. chopped pecans

Put first 3 items in iron skillet. Place on stove with temperature on high. Stir continually until mixture is well blended. Turn heat on medium high and continue to stir until mixture turns deep amber in color. Pour quickly on cookie sheet and sprinkle nuts over top. When cool, spread melted chocolate over top. Takes approximately 12 minutes cooking time.

Mrs. Selma Wulliman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987

Caramel Candy

2 c. sugar

1 c. brown sugar

1 c. light Karo

1 c. butter

1 c. whipping cream

1 c. half and half

1 1/2 tsp. vanilla

Cook until mixture forms a ball or 240 on candy thermometer. Pour onto cookie sheet pan and cool. Can be dipped in chocolate or cut into squares and wrapped.

Mrs. Bill (Gretta) Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987