More than 20 years ago, Elaine Drorbaugh collected all her family's favorite candy recipes and compiled them in a little book, "Drorbaugh's Candy Counter." She had a local printer make three copies, one for herself and the other two as Christmas gifts for her daughter and daughter-in-law.
She dedicated the book to the two of them, Alice Drorbaugh Lay and Dee Drorbaugh.
Then her late husband, Walt, decided to play a joke. He had the printer actually put out about 100 of the books.
Pat Spencer Albritton brought a copy to the Roundup office the other day and it seemed like a good idea to share some of the recipes with the readers.
Elaine doesn't make much candy anymore.
"I'm keeping house with a crock pot, microwave and electric skillet," she said. But she still love to bake and make cookies when she can -- usually on visits to see her son, Dan, and his family, in Mesa.
The collection includes candy recipes she picked up over the years.
"People knew I made candy, so they were always giving me recipes and Walt always had a sweet tooth," she said.
Elaine and her family came to Payson in 1948. She has always been active in the community, working with the Woman's Club, the hospital auxiliary, the chamber and serving on the town council. She and her husband organized and ran one of the community's big events, the Sawdust Festival, for many years. Most recently she has contributed her time and talents to the Payson Senior Citizens' Center.
1, 6-ounce can evaporated milk (2/3 cup)
1-2/3 cups sugar
1/2 teaspoon salt
1-1/2 cups cut up marshmallows
1, 6-ounce package chocolate chips
1 teaspoon vanilla
Combine milk, sugar and salt in a 2-quart, heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Bring to a boil and boil steadily 5 minutes, stirring constantly. Remove from heat.
Add marshmallows, chocolate chips and vanilla all at once. Stir vigorously for 1 minute, or until marshmallows melt.
Pour into lightly buttered 8-inch square pan; cool slight and cut in 36 pieces. Makes 1-3/4 pounds.
To dress up candy, sprinkle crushed red and white peppermint candy over the top when you pour into pan.
1, 3-ounce package cherry gelatin
3-1/2 cups sugar
1/4 teaspoon baking soda
1-1/2 cups milk
1/4 cup butter or margarine
1/2 cup chopped candied cherries
1/2 cup chopped nuts
Combine gelatin, sugar, soda and milk in a 3-quart, heavy saucepan. Cook and stir over medium heat until sugar is dissolved. Continue cooking without stirring to soft ball stage (236 degrees on a candy thermometer). Remove from heat and add butter. Pour into a large buttered platter; cool without stirring until lukewarm. Beat until mixture loses its gloss. Quickly stir in cherries and nuts. Turn at once into a buttered 8-inch square pan. When firm, cut into squares.
Old-fashioned Peanut Brittle
1 cup sugar
1 cup shelled peanuts
Melt sugar in heavy skilled over medium heat, until light brown in color. Stir occasionally. Spread peanuts on a cookie sheet in a circle about 8-inches in diameter. Pour hot syrup over nuts. Allow to cool thoroughly. When candy is cold, break into pieces. Makes about 3/4 pound.
1 medium raw potato
1 teaspoon butter
1/2 teaspoon almond extract
1, 1-pound package confectioners' sugar
1, 7-ounce package flaked coconut
Cherries and nuts
In a small saucepan cover potato with water and cook until tender. Drain water and mash potato. Measure 1/2 cup of the potato into a bowl and stir in butter and almond extract. Gradually stir in sugar (mixture will be thin at first). Mix until smooth, then stir in coconut. Drop by teaspoon onto waxed paper. Top each with a cut candied cherry or nut. When cool, pack in an air-tight container. Makes 45 drops.
New Orleans Pralines
1-1/2 cups sugar
1/2 cup cream
Combine sugar and cream and boil until at soft ball stage (232 to 240 degrees on a candy thermometer).
1 teaspoon butter
1/2 teaspoon vanilla
Remove from heat and cool until lukewarm. Beat until creamy.
2 cups pecans
Blend well. Drop by tablespoon onto buttered paper. Allow to become firm.