Apple to the Core
Combine first 3 ingredients in saucepan. Cook over medium heat, stirring constantly until mixture boils. Continue cooking to soft ball stage or until a small amount forms a soft ball when tested in cold water. Remove from heat. Add peppermint and marshmallows. Stir until dissolved. Add nuts, stir until well coated. Pour onto wax paper. Separate while warm.
Place over slow heat and stir until sugar is dissolved. Then boil until mixture forms ball in cold water, then add 2 tbl butter and 3 tbl coffee extract. (Make coffee extract by dissolving 1 tbl instant coffee in 3 tbl hot water). Boil a short time longer pour into buttered pan and cut when cool.
Mix all ingredients together and shape into balls. Refrigerate. Dip in chocolate ( recipes follows)
Melt together 1/4 lb or less paraffin and 1 (12 oz) pkg chocolate chips in a double boiler.
Brown Sugar Candy
Combine all ingredients and cook to a soft ball stage, stirring almost constantly. Remove from heat and let stand 20 minutes (important). Then add 1¾ cup pecans, 1 tsp vanilla. Stir, DO NOT BEAT, until thick enough to drop from spoon onto waxed paper. Makes about 40 candies.
Boil together until a soft ball stage. In meantime, mix the following in a large container (like a roaster pan):
Pour hot syrup over dry mixture and mix until everything is well coated. Lift out onto wax paper by spoonfuls and pile up gently. As they cool, they harden a little and you can push the small piles together.