LINE an 8 inch square baking pan with foil. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling ...

Blend together the gelatin and condensed milk. Add coconut and vanilla; mix well and refrigerate until chilled. Roll into small balls and shape ...

Line bottom and sides of an 8x8 inch pan with plastic wrap. Set aside. In a medium saucepan, bring cranberries and corn syrup to a boil. Boil on ...

Line one 10x15 inch cookie sheet with aluminum foil. Place white confectioners' coating (almond bark) in a microwave safe bowl, and microwave on ...

Butter a 12x15 inch sheet of aluminum foil and dust generously with confectioners' sugar. In a saucepan over medium-high heat, mix together the ...

Chop chocolate into small pieces. In saucepan over very low heat, melt chocolate, cream, and butter until blended and smooth. Stir in liqueur and ...

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside. Chop ...

Butter a 9-inch square pan. Set aside. Combine milk, sugar, and butter. Heat slowly to boiling point. Stir in drained crushed pineapple and cook ...

In a large bowl, combine the orange candy, dates, marshmallows, nuts, graham crackers, sugar, evaporated milk and vanilla. Mix together well and ...

In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. ...