Trick Or Treat Pretzels

  • Small Pretzel Twists
  • 2 Cups Chocolate Chips
  • 1 TBSP Vegetable Oil
  • Halloween Colored Sprinkles
  • Candy Corn
  • Googley Candy Eyes
  • Mini Reese’s Peanut Butter Cups
  • Mini Kit Kats
  • Mini M&M’s
  1. Line a baking sheet with parchment paper.
  2. Place pretzels in a single layer onto the baking sheet.
  3. In a medium bowl melt together chocolate and oil together in the microwave for about 1 minute, stirring after each 10 seconds.
  4. Using a spoon, drizzle melted chocolate over the top of the pretzels.
  5. Immediately sprinkle with candy and sprinkles.
  6. Let it set at room temp for 1 hour before breaking apart and serving.

Buttermilk Candy

Tressie Fomby Upshaw

  • 1 cup buttermilk
  • 1 tsp baking soda
  • 2 cups sugar
  • 2 Tbsp light corn syrup
  • 1/4 cup butter or margarine (1/2 stick)
  • 1 cup chopped pecans

Combine buttermilk and baking soda in 3 quart heavy saucepan. Let stand 20 minutes.

Add sugar and corn syrup to buttermilk. Bring to a boil, stirring until sugar is dissolved. When mixture boils, add butter and cook, stirring occasionally if necessary, to the soft ball stage (236 to 238°) – it will turn a medium brown color.

Remove from heat and cool to lukewarm (110°)

Beat until mixture loses its gloss and starts to thicken. Stir in pecans. Turn into buttered 8″ square pan. Cool until firm; then cut in 36 pieces.

Makes about 1 1/2 pounds.


  • Make sure you make this candy on a COOL, CLEAR, CRISP DAY with LOW HUMIDITY.
  • Beat until all the gloss in gone.

Texas Millionairs

Tressie Fomby Upshaw

  • 1 cup butter or margarine (2 sticks)
  • 4 1/2 cup sugar
  • 1 (7 oz) jar marshmallow creme (about 2 cups)
  • 1 (14 1/2 oz) can evaporated milk (1 2/3 cup)
  • 8 (1 1/2 oz) milk chocolate bars, broken in pieces
  • 1 (12 oz) package chocolate chips
  • 2 cup chopped walnuts

Combine butter, sugar and evaporated milk in 3 quart heavy saucepan. Bring to a boil over medium to low heat, stirring constantly until sugar dissolves. Boil steadily over low heat 7 minutes, stirring occasionally. Keep mixture at a fairly low boil all the time. The saucepan will be almost full of the cooking mixture.

Remove from heat. Add milk chocolate bars, chocolate chips, marshmallow creme and nuts; stir until chocolate is melted and blended into mixture.

Pour at once into 2 lightly buttered 9″ square pans. While warm, mark candy in each pan in 64 pieces, or pieces the size you like; when cool and firm, cut.

Makes about 5 1/2 pounds.

Mamie Eisenhower Fudge

Tressie Fomby Upshaw

  • 1 (12 oz) package chocolate chips
  • 3 (4 oz) bars sweet cooking chocolate
  • 1 (7 oz) jar marshmallow creme (about 2 cups)
  • 4 1/2 cup sugar
  • 1/8 tsp salt
  • 2 Tbsp butter or margarine
  • 1 (14 1/2 oz) can evaporated milk (1 2/3 cup)
  • 2 cups chopped walnuts

Put chocolate chips, cooking chocolate and marshmallow creme in bowl.

Combine sugar, salt, butter and evaporated milk in 3 quart heavy saucepan. Bring to a boil, stirring until sugar dissolves. Boil steadily over medium heat 6 minutes (keep boiling all the time). Stir constantly to prevent scorching.

Pour boiling syrup over chocolate  and marshmallow creme in bowl; beat until chocolate is melted. Stir in walnuts.

Pour into lightly buttered 13 x 9 x 2″ pan. Let cool until firm. Cut in 77 or the desired number of pieces. When cold, pack in airtight containers and store in a cold place.

Makes about 5 pounds.

Old Fashioned Popcorn Balls

Mrs. Ralph Gulley

  • 1 cup dark Karo
  • 1 cup brown sugar
  • 1/4 cup water
  • 1 tsp vinegar

In a saucepan, boil until it forms a hard ball when tested in cold water. Remove from heat and add 2 Tbsp butter; blend well and slowly pour over 2 qts. unsalted popcorn. Add shelled parched peanuts and form into balls.


He is the happiest, be he king or peasant, who finds peace in his home. — Goethe

Popcorn Balls

Babs Millier, P.W.A.
Rainbow for Girls

Place 1 1/2 quarts popped corn in a large bowl.


  • 1/2 cup molasses
  • 1/4 cup sugar
  • 1/2 Tbsp butter or oleo
  • 1/4 tsp salt

Brittle threads form when syrup is dripped into cold water. Pour hot syrup over popcorn and stir vigorously until popcorn is thoroughly coated. Press into balls. Dip hands in cold water while making balls.

Pull-Proof Taffy

Mrs. Lawrence Carroll

  • 2 cups sugar
  • little water to moisten

Then add:

  • 2 Tbsp vinegar
  • 1 tsp cream of tartar

Boil without stirring until brittle when tried in cold water (265° F if use a candy thermometer).

Add 1 tsp lemon extract. Turn out quickly on buttered plates. When cold enough to handle, pull until white and cut into pieces. Don’t forget a small bowl of butter for the fingers. Makes taffy pull so much better and does not seem so hot.

White Taffy “Pull” Candy

Mrs. Mattie Lou McCarley
Farmerville, La. #207 OES

Cover 2 cups sugar with water and add 1 Tbsp vinegar. Cook this mixture until it forms a firm ball in cold water. Pour onto buttered platter and let cool long enough to “pull”. Butter your hands and start to pull a little bit at a time. Twist in rolls and cut.

DO NOT STIR mixture.

Molasses Pull Candy

Mrs. Ralph Gulley

  • 1 cup sugar
  • 2 cups molasses

Stirred in a pot and cook until a drop will harden into a ball in glass of cold water. This must be watched as it boils over quickly.

Just before pouring up add 1 tsp vinegar and let boil up once, take from stove and add 1 tsp sifted soda.

Pour the candy into a buttered platter and let stand until cool enough to handle or “pull”. When ready to lay out to cut, put on marble slab and cut in small pieces.

Creole Pralines

U.S. Senator Allen J. Ellender, La.

  • 2 cups granulated sugar
  • 1 cup brown sugar
  • 1 stick butter (1/4 lb)
  • 1 cup milk
  • 2 Tbsp Karo

Combine in a 3 quart saucepan and cook for about 20 minutes after boiling starts; stir constantly. Add 4 cups pecan halves; cook until the liquid forms a soft ball when a little is dropped into cold water. Stir well and then drop by spoonfuls on waxed paper.