Marshmallow Popcorn Balls (super soft and yummy!)

Jolene P.

6 quarts popped corn
3 c. mini marshmallows
1/2 c. Karo corn syrup
1 1/2 c. sugar
2 cubes margarine
1 tsp. vanilla

Place popcorn in large bowl, then pour marshmallows over top. In a saucepan, combine corn syrup, sugar, margarine, and vanilla, and bring to a boil while stirring. Stop stirring, then let syrup cook to soft ball stage (about 5 minutes). Pour sauce over popcorn/marshmallow mixture and stir. The heat will melt the marshmallows and help to coat the popcorn. Butter hands, and form into balls, OR press popcorn mixture into greased bundt pan. Cool and eat!

**Peanuts, M&M's, Reeses pieces, and chocolate chips are all yummy additions to this recipe. You can also add food color if desired.

Million Dollar Fudge

Passed down from Great Grandma Hooite (by passed down, I mean it was the recipe printed on the label of the evaporated milk can)

4 C sugar
1 cube butter
1 tall can evaporated milk (We’re not sure why it specifies “tall can” but I can just see her gesturing and saying “It should be about yeah big.”)

* Cook slowly! Candy should not be cooked on high. It has to boil, but can boil on a lower heat. Boil these 3 ingredients 10 minutes.

1 12-oz package chocolate chips
1 Large Hershey bar
1 Heaping cup marshmallows
2 t. vanilla
Nuts as desired

* Pour all these, except marshmallows into hot mixture and stir well until chocolate is melted. Then add marshmallows very last and pour on buttered sheet as marshmallows are just starting to melt.
* Cut into squares after the fudge has cooled and set.
* 1 recipe makes 4 ½ lbs.