Holiday's come up on us quick and that means that money is usually tight. Try our wonderful candy recipes and give them as gifts. Not only are they thoughtful but they are affordable too. If you have one you would like to add, contact Mini at minni@austin.rr.com

Old Fashioned Chocolate Fudge 2 cups sugar 2/3-cup milk 2 ounces unsweetened chocolate (or use 1/3 cup of cocoa) 2 tbsp corn syrup 1/4 tsp salt 2 tbsp butter (or margarine) 1 tsp vanilla 1/2 cup coarsely chopped nuts (optional)

Butter a loaf pan, 9x5x3. Combine sugar, milk, chocolate, corn syrup and salt in 2-quart saucepan. Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally to 234 degrees on candy thermometer (or until small amount of mixture dropped into very very cold waters forms a soft ball which flattens when removed from water. Remove from heat; add butter. Cool mixture to 120 degrees with out stirring. (Bottom of pan will be luke warm). Add vanilla; beat vigorously and continuously 5 to 10 minutes with wooden spoon, until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly stir in nuts (optional). Spread mixture evenly in buttered pan. Cool until firm. Cut into squares. 1 pound (Thirty-Two 1 in. ; squares).

Rocky Road Candy 1 package (6 ounces) semisweet Chocolate pieces 1 square (1 ounce) unsweetened chocolate 1 tbsp butter 2 eggs 1 1/4 cup confectioners' sugar 1/2 tsp salt 1 tsp vanilla 2 cups salted peanuts 2 cups miniature marshmallows

Melt chocolate pieces, chocolate and butter in large saucepan over low heat, stirring until smooth. Remove from heat. Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in chocolate mixture. Stir in peanuts and marshmallows. Drop by teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in fridge; remove just before serving. Makes about 4-dozen candies.

Southern Pralines 1 cup granulated sugar 1-cup brown sugar (packed) 1/2-cup light cream (20%) 1/4 tsp salt 2 tbsp butter or margarine 1 cup pecan halves

Lightly butter sheet of foil. Combine sugars, cream and salt in large saucepan. Cook over medium heat, stirring constantly, to 2285 degrees on candy thermometer (or until mixture spins a thread about 2" long when dropped from a spoon). Stir in butter and pecans. Continue cooking, stirring constantly, to 236 degrees (or until small amount of mixture dropped into very very cold water forms a soft ball, which flattens when removed from water). Remove from heat; cool 5 minutes. Beat mixture with wooden spoon until slightly thickened and candy just coats nuts but does not lose its gloss. Drop candy by large spoonfuls onto buttered foil. (Makes about 1 1/2 dozen candies).

Peanut Brittle 1 1/2 tsp soda 1 tsp water 1 tsp vanilla 1 1/2 cups sugar 1-cup water 1-cup light corn syrup 3 tbsp butter or margarine 1 pound shelled un-roasted peanuts

Butter 2 baking sheets, each about 15 1/2 x 12; keep warm. Combine soda, 1 tsp water and the vanilla; set aside. Combine sugar, 1-cup water and the corn syrup in large saucepan. Cook over medium heat, stirring occasionally, to 240 degrees (Or until small amount of mixture dropped into very very cold water forms a soft ball, which flattens when removed from water). Stir in butter and peanuts. Cook stirring constantly to 300 (or until small amount of mixture dropped into very very cold water separates into threads that are hard and brittle). Watch carefully so that the mixture does not burn. Immediately remove from heat; stir in soda mixture thoroughly. Pour half the candy mixture into each warm baking sheet and quickly spread evenly about 1/4" thick. Cool; break candy into pieces. Makes about 2 pounds.

Salt Water Taffy 1-cup sugar 3/4-cup light corn syrup 2/3-cup water 1 tbsp cornstarch 2 tbsp butter or margarine 1 tsp salt 2 tsp vanilla

Butter square pan, 8x8x2 In a 2-quart saucepan, combine sugar, corn syrup, water, cornstarch, butter and salt. Cook over medium heat, stirring constantly, to 256 degrees. (Or until small amount of mixture dropped into very very cold water forms a hard ball). Remove from heat; stir in vanilla. Pour into pan. When just cool enough to handle, pull taffy until satiny, light in color and stiff. If taffy becomes sticky, butter hands lightly. Pull into long strips, 1/2 wide. With scissors, cut strips into 1" pieces. Wrap pieces individually in plastic wrap or waxed paper. (Candy must be wrapped to hold its shape) Makes about 1 pound of taffy.

Divinity 2 2/3 cup sugar 2/3-cup light corn syrup 1/2-cup water (use 1 tbsp less on humid days) 2 egg whites 1 tsp vanilla 2/3 cup broken nuts

Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 260 degrees (or until small amount of mixture dropped into very very cold-water forms a hard ball). In mixer bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may be to stiff for mixer.) Fold in nuts. Drop mixture from tip of buttered spoon onto wax paper. Makes about 4-dozen candies.

Butter Crunch 1-cup butter 1-cup sugar 2 tbsp water 1 tbsp light corn syrup 3/4 cup finely chopped nuts 1 package (6 ounces) semisweet chocolate pieces

Butter baking sheet. Melt butter in a 2- quart saucepan over low heat. Add sugar; heat to boiling, stirring constantly. Stir in water and corn syrup. Cook over medium heat, stirring constantly, to 290 degrees (or until small amount of mixture dropped into very very cold-water separates into threads that are hard but not brittle). Remove from heat; stir in nuts. Pour candy mixture onto baking sheet and spread about 1/4" thick. As crunch cools, loosen from baking sheet 2 or 3 times with spatula. Melt chocolate pieces over hot water. Spread half the chocolate over cooled crunch. (Keep remaining chocolate warm over hot water.) When firm, turn crunch and spread with chocolate. When firm, break into pieces. Store in tightly covered container in cool place.

Toffee 1-cup pecans, chopped 3/4-cup brown sugar (packed) 1/2-cup butter or margarine 1 bar (4 1/2 ounces) milk chocolate candy, broken into pieces, or 1/2 cup semisweet chocolate pieces

Butter square pan, 9x9x2. Spread pecans in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes. Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over candy. While hot, cut into 1 1/2" squares. Chill until firm. Makes 3-dozen candies.

Lollipops 18 lollipop sticks 1/4-cup butter or margarine 1/2-cup light corn syrup 3/4-cup sugar Few drops food coloring any shade

Lightly butter baking sheet. 15 1/2 x 12. Arrange lollipop sticks on baking sheet. Combine butter, corn syrup and sugar in heavy 1-quart saucepan. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium. Continue cooking, stirring frequently to 270 degrees (or until small amount of mixture dropped into very very cold-water separates into threads that are hard but not brittle). Stir in food coloring. Drop mixture by tablespoonfuls over end of each lollipop stick. If desired, while lollipops are hot, press on candy decorations. To decorate when cooled, brush underside of candy decorations with corn syrup and press onto lollipops. Cool pops thoroughly before removing from baking sheet. Makes 18 two-inch lollipops.

Cream Caramels 1/2 cup finely chopped nuts 2 cups sugar 3/4-cup light corn syrup 1/2-cup butter 2 cups light cream (20%)

Butter square pan, 8x8x2. Spread nuts in pan. Combine sugar, corn syrup, butter and half the cream in large saucepan. Heat to boiling over medium heat, stirring constantly. Stir in remaining cream. Cook over medium heat, stirring Occasionally, to 245 degrees (or until small amount of mixture dropped into very very cold-water forms a firm ball). Immediately spread mixture evenly over buts in pan. Cool into 1in; squares. Makes about 5-dozen candies.

Caramel Popcorn Balls 8 cups popped corn (about 1/2 cup un-popped) 3/4 cup granulated sugar 3/4-cup brown sugar (packed) 1/2-cup light corn syrup 1/2-cup water 1 tsp white vinegar 1/4 tsp salt 3/4-cup butter or margarine

Measure popped corn into bowl. Combine sugars, corn syrup, water, vinegar and salt in 2-quart saucepan. Heat to boiling, over medium-high heat, stirring frequently. Cook, stirring constantly, to 260 degrees (or until small amount of mixture dropped into very very cold-water forms a hard ball). Reduce heat to low; stir in butter until melted. Pour syrup in thin stream over corn in bowl, stirring until corn is well coated. Cool slightly. Butter hands; shape mixture into 3" balls and place on waxed paper. Makes about 16 balls.

No cook Divinity 1 package (7.2 ounces) fluffy white frosting mix 1/3-cup light corn syrup 1 tsp vanilla 1/2 cup boiling water 1 package (1 pound) confectioners' sugar 1 cup chopped nuts

Combine frosting mix (dry), corn syrup, vanilla and boiling water in small mixer bowl. Beat on highest speed until stiff peaks form, about 5 minutes. Transfer to large mixer bowl; on low speed or by hand, gradually blend in confectioners' sugar. Stir in nuts. Drop mixture by teaspoonfuls onto waxed paper. When outside of candy feels firm, turn over and allow to dry at least 12 hours. Store candy in airtight container. Makes 5 to 6 dozen candies.

Opera Fudge 3 tbsp butter or margarine 3 tbsp milk 1 package (15.4 ounces) creamy white frosting mix 1/2 cup chopped nuts

Butter loaf pan, 9x5x3. In top of double broiler, melt butter in milk. Stir in frosting mix (dry) until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally. Stir in nuts. Spread mixture evenly in buttered pan. Cool until firm, cut into squares. Makes 1 pound (32 one-inch squares).

Crunchy Mocha Drops 3 tbsp butter or margarine 3 tbsp milk 12 package (15.4 ounces) creamy white frosting mix 1 to 2 tbsp instant coffee 1 1/2 cups toasted flaked coconut

In top of double broiler, melt butter in milk. Stir in frosting mix (dry) and instant coffee until smooth. Heat over rapidly boiling water 5 minutes stirring occasionally. Stir in coconut. Keeping mixture over hot water, drop by teaspoonful onto waxed paper. Cool until form. Makes 4 to 5 dozen candies

Chewy O's 1 package (4 ounces) chocolate, butterscotch or vanilla pudding & pie filling (the cooked type) 1/2-cup light corn syrup 1/3-cup peanut butter 4 cups O-shaped puffed oat cereal

Butter square pan 9x9x2. Blend pudding mix (dry) and corn syrup on large saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; blend in peanut butter. Add cereal; stir until thoroughly coated. Turn into pan; spread mixture evenly with buttered back of spoon. Cool about 30 minutes or until firm. Cut into 1 1/4 x 3/4 pieces. Makes about 6-dozen candies.

Peanut Clusters 1-cup sugar 1/4-cup butter or margarine 1/3-cup evaporated milk 1/4-cup crunchy peanut butter 1/2 tsp vanilla 1-cup oats 1/2-cup Spanish peanuts

In large saucepan, beat sugar, butter and milk to boiling, stirring constantly. Cook 3 minutes, stirring frequently. Remove from heat; mix in peanut butter and vanilla. Stir in oats and nuts. Drop mixture by tablespoonfuls onto waxed paper. (If mixture becomes to stiff, stir in 1 or 2 drops milk) Let stand till firm. Makes about 2 1/2-dozen.

Chocolate Clusters 1 package (6 oz) semisweet chocolate pieces 1/3-cup butter or margarine 16 large marshmallows 1/2 tsp vanilla 1 cup flaked coconut 2 cups oats

Melt chocolate pieces, butter and marshmallows in large saucepan over low heat, stirring until smooth. Remove from heat; mix in vanilla, coconut and oats thoroughly. Drop mixture by teaspoonfuls onto waxed paper. Chill until firm. Makes 3 1/2-dozen.

Marbled Strawberries 18 large strawberries 6 ounces semisweet chocolate morsels 3 ounces white chocolate morsels Toothpicks Plastic bag

Rinse the strawberries with cold water; pat dry with paper towel. Line baking sheet with waxed paper. Place chocolate morsels in a small microwave-proof bowl. Heat on high in microwave for 1 minute; remove and stir. Dip each strawberry in the melted dark chocolate. Allow the chocolate to set slightly. Place white morsels in small microwave-proof bowl. Heat on high in microwave for 1 minute; remove and stir. Transfer melted white chocolate into reseal able plastic bag and cut a small hole in the corner of bag. Gently squeeze bag and drizzle white chocolate over berry in a zigzag fashion. Gently run a toothpick through the white and dark chocolate in opposite directions to form a marbled design. Refrigerate till ready to serve.