Homemade Fiddle Faddle Recipes

Steps:

• 1. Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. You're going to bring the candy to the hard ball stage at 265-275 degrees. If you don't have a thermometer, it's okay. Drip the candy into a small glass of cold water. If the candy forms a very hard yet slightly pliable ball, there you go. Watch this mixture CLOSELY, so that it doesn't boil over.
• 2. While the candy cooks, pop both bags of popcorn and spread it (plus almonds if you choose) onto one large or two small cookie sheets. Put the popcorn in your oven set on it's lowest temp. (this keeps the popcorn hot so the candy will coat better).
• 3. When your candy has reached the hard ball stage, add the vanilla.
• 4. Pull the popcorn from the oven and, working quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy. Put the popcorn back into the oven for five more minutes, then stir once again. This will help coat each kernel. Repeat this step once more if necessary to get it all coated.
• 5. Pour popcorn onto a large sheet of wax paper to cool. Spread it out but be careful, it's HOT. When it's cooled, break it up and immediately put it into a tightly sealed container as it stales easily. Enjoy!!

Steps:

• Put the butter or margarine, sugar and milk into the saucepan. Heat on medium, stirring often, until it comes to a boil. Remove pan from heat.
• Add all remaining ingredients. Stir well. Drop by rounded teaspoonfuls onto the waxed paper. Cool completely.
• Store in a container with a lid and waxed paper between the layers. Makes about 40 cookies.

Steps:

• In saucepan, combine brown sugar, margarine, corn syrup, and salt. Boil for 6 minutes, stirring constantly. Add flavorings, cream of tartar, and soda. Pour over popped corn and nuts, mixing thoroughly. Bake in 200° oven for one hour.

Steps:

• Combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. Bring it up to about 265-275°F, or until hard. Use a candy thermometer. If you don't have one, drip the candy into a small glass of cold water. If the candy forms a very hard ball, it's ready. Make sure mixture doesn't boil over.
• While candy cooks, pop both bags of popcorn and spread about 2 quarts or 1 1/3 bags of popcorn on one large or two small cookie sheets.
• Put the popcorn in your oven set on its lowest temperature. This will keep the popcorn hot so that the candy will coat better.
• When your candy is hard, add the vanilla.
• Pull the popcorn from the oven and quickly pour the candy over the popcorn in thin streams.
• Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the oven for five more minutes, then stir once again. This will help to coat each kernel. You can repeat this step once more if necessary to get all of the popcorn coated.
• Pour popcorn onto a large sheet of wax paper to cool. Watch out of the heat.
• When popcorn is cool, break it up and immediately put it into a tightly sealed container, such as Tupperware. This will ensure that it stays fresh. It will become stale rather quickly if left in moist climate.

Steps:

• Bring to a rolling boil for 2 minutes: sugar margarine, milk, and cocoa.
• Remove from Heat.
• Add: vanilla, quick oats, coconut and salt.
• Drop by teaspoonful onto wax paper.
• Let cool and ENJOY!