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	texas date loaf candy by Marlin Rinehart This is a delicious old-fashioned Texas recipe similar to fudge but is shaped into a log and sliced. I was surprised to learn from a Mexican cookbook it is also made in old Mexico.	3 votes 12480 views
	Sweetened Macapuno Strings by ShaleeDP I like this native dessert and I'm missing it much! This is an old recipe by my grandma. No one makes it better than her for me :)	1 vote 16605 views
	Crystalized GINGER candy by Foodessa This pungent, intense root of GINGER has now been integrated in my kitchen for at least 10 years or so. Admittedly at first, I could only stand to eat a hint of it in my food. It really was an acquired taste for me. Now, it seems, I just can't get enough of it! So much so, that I wanted to start making my Homemade Candied…	1 vote 16336 views
	CANDIED PECANS by GARY ESTESS THIS RECIPE I MADE AND EVERY ONE OF MY FRIENDS GET ON CHRISTMAS. THIS IT SOMETHING YOU CAN NOT STOP EATING. I GIVE THE BASIC RECIPE YOU CAN ADD WHAT FLAVOR YOU WANT. I MAKE THEM HOT,SWEET,RUM,WISKEY,AMARETTO,MANY KINDS OF SEASONINGS.	1 vote 4360 views
	Simple Creamy Fudge by Barbara Ferrell Fudge no longer has to be difficult to make. Decades ago, I got this recipe from the Condensed Milk Can. Haven't found it for many years. It always works without complicating the process or using candy thermometers. The brands have gyped consumers on the ounces, from 16 ounces to just over 14. This threw off the recipe. I still use 18…	1 vote 1433 views
	New Orleans Butter Pralines by David Gilbert New Orleans pralines -- and that's pronounced PRAH-leens, to set the record straight -- are unique among pralines. They contain butter and milk to give them a softer, almost chewy texture. The taste is addictive.	1 vote 1581 views
	Oh Fudge by Culinary Envy Oh Fudge is decadent, intensely chocolaty and velvety, silky smooth. This freezer fudge is so creamy and rich; it just melts in your mouth.	1 vote 1765 views
	Easy Two (Nuts Optional) Ingredient Delicious Toffee by Barbara Ferrell I've made this recipe for years. Got it from a fellow worker who used the microwave to cook it. I used a pan on the stove to have more control and get it the deep golden color instead of pale blonde. I always felt it was too much butter because after making it, it swam in the rest of the butter that the sugar didn't soak up, But,…	1 vote 949 views