. 1 cup sugar
. 1 cup dark corn syrup
. 1 cup butter or margarine
. 1 can sweetened condensed milk
. 1 teaspoon vanilla extract
. Line a 20cm square baking pan with foil and grease the foil with butter; set aside.
. In a saucepan over moderate heat, combine the sugar, corn syrup, and butter/ margarine.
. Bring the mixture to a boil, stirring constantly; reduce the heat slightly and boil slowly for 4 minutes.
. Remove the saucepan from the heat and stir in the condensed milk.
. Return the saucepan to the heat, reducing the heat to moderately low.
. Cook the mixture until a candy thermometer reads 238°F (soft-ball stage).
. Remove the saucepan from the heat and stir in vanilla.
. Pour the candy into the prepared pan and let stand until the caramels are cool.
. Remove the caramels from the pan and cut them into squares.
. 3 envelopes unflavored gelatin
. 1 1/4 cups water
. 1 1/2 cups sugar + additional sugar
. 1/4-1/2 teaspoon flavoring extract of choice
. 2 food colorings of choice
. In a small bowl, sprinkle the gelatin over 1/2 cup of the water; let the mixture stand for 5 minutes.
. In a small saucepan over moderate heat, combine the sugar and the remaining water;
. Bring the mixture to a boil, stirring constantly. Add the gelatin mixture and reduce the heat.
. Simmer the mixture, stirring constantly, for 5 minutes.
. Remove the saucepan from the heat and stir in the flavoring extract.
. Divide the mixture, placing each half into a small bowl for the desired color;
. Add 2 to 4 drops of the desired color into each bowl and stir until the color is even.
. Lightly grease two loaf pans. Pour from 1 bowl into 1 prepared pan; repeat with the remaining bowl and pan.
. Place the loaf pans in the refrigerator and chill until the mixture is firm, about 3 hours.
. Lightly coat a work surface with sugar and fill a small saucer with sugar.
. Using a sharp knife, loosen the edges of the gumdrop mixture from the sides of the pans
. Cut the gumdrops into cubes and roll each cube in the sugar in the saucer.
. Place the gumdrops on the prepared baking sheet and let them stand at room temperature.
. Turn the gumdrops every hour to allow each side to dry.
Peanut Butter cups.
. 1 milk or dark chocolate candy bar, broken into pieces
. 1/4 cup butter
. 1 tablespoon shortening
. 1/4 cup creamy peanut butter
. Line the cups in a miniature muffin pan with paper or foil baking cups.
. In a heavy saucepan over low heat combine the chocolate, butter, and shortening.
. Stir until the mixture is smooth.
. In a second heavy saucepan over low heat, heat the peanut butter until it has melted.
. Pour 1 tablespoon of the chocolate into each of the prepared cups.
. Drop 1 tablespoon of peanut butter onto the chocolate in each cup.
. Pour the remaining chocolate, divided equally, into the cups, covering the peanut butter.
. Place the muffin pan in the refrigerator until the cups are set, about 30 minutes.