3 . sugar 
1/2 c.light corn syrup 
3/4 c. water 
2 lg. egg whites 
1/2 t. salt 
1 t. vanilla 
1 c. chopped walnuts or pecans

Combine sugar, syrup, and water in heavy saucepan. Cook until syrup
mixture reaches firm ball stage. Beat egg whites with salt until stiff
moist peaks form when beaters are raised. Add half of  the syrup
mixture gradually to egg whites beating constantly. Return remaining half of sugar mixture to heat and bring back to a boil. Add this mixture to egg whites and continue to beat until it begins to lose its gloss. Add nuts and vanilla and beat until mixed. Pour onto buttered dish and let cool or can be dropped from teaspoon onto waxed paper. Let cool. 

   1      pound         margarine
   1      pound         Velveeta brand cheese
   4      pounds        powdered sugar
   1      cup           cocoa -- powdered
   2      teaspoons     vanilla
   1      dash          salt
   1      cup           walnuts -- chopped (optional)

Melt cheese and margarine together in medium sized saucepan on medium-low heat.   Remove from heat and add vanilla.  Mix well. Mix powdered sugar and cocoa in a large mixing bowl until blended well. Add melted mixture to sugar/cocoa mixture and mix until completely blended.  Work nuts into dough, and spread  evenly in 2 (9"x13") pans.  Cool and cut into 1 inch squares.
(1 square = 1 serving)
Yield: 6 to 6 1/2 pounds candy.

2 c. sugar
1/2 c. sour cream
1/3 c. white Karo syrup
2 T. margarine
1/4 t. salt
2 t. vanilla
1/4 c. candied cherries, chopped
1 c. pecans, chopped

In heavy skillet, mix first 5 ingredients; cook to soft
ball stage. Remove from heat; let stand 15 mins. Add vanilla and beat; add cherries and nuts.
Pour into buttered 8"x8" pan.

PENUCHE

2 c. sugar 
1 c. milk 
1 (7oz.) marshmallow creme 
1 (12 oz.) chunky peanut butter 
1 t. vanilla 
 

Combine sugar and milk. Bring to a boil and cook for 5 mins. over medium
heat.Remove from heat and add remaining ingredients. Beat until well
blended. Pour into a buttered  9" pan. Cool and cut into squares. 

4 c. white sugar 
4 egg whites [beaten] 
1 c. water 
1 c. corn syrup[white] 
1 t. vanilla 
Powdered sugar

Boil white sugar, water and water until it reaches hard ball stage or
hard thread stage.. 
Beat egg whites while the sugar mixture is boiling. Pour hot mixture slowly over beaten egg whites and beat until fluffy. Sprinkle powdered sugar on waxed paper or board. 
Make 4 balls.Roll out one ball at a time . Spread with peanut butter and
roll. Slice after chilling. 

PEANUT BUTTER CANDY 

3 c. sugar 
1 c. can evaporated milk 
1-2 c. peanut butter[I prefer chunky style] 
1 t. butter 
1 t. vanilla

Bring sugar and milk to a boil over medium heat. Cook until it reaches a
soft ball stage. Remove from heat and stir in the remaining ingredients.
Stir until smooth and pour onto a buttered dish. Let cool and cut.[you can
add more peanut butter if you like it real crunchy ] 

18 oz. jar peanut butter
1 1/2 c. butter
3 Tbsp. vanilla 
7 Tbsp. baking cocoa
2 lbs. powdered sugar

Combine peanut butter and butter in medium-sized saucepan. Cook and
stir over medium-low heat until blended. Stir in vanilla and cocoa.Remove
from heat and stir in powdered sugar. Pour into greased and
waxed-paper-lined 9 x 13-inch pan. Chill until set. 

1-1/2 c. sugar 
1 T. vanilla 
1/2 c. water 
1/2 c. chopped nuts 
Pinch of salt 
1 pt. marshmallow creme
 

Boil sugar and water to a hard ball stage. Place marshmallow creme in a
large bowl and stir in hot syrup mixture . Beat until slightly stiff. Add
nuts and vanilla. Drop by tsp. onto waxed paper. 
Note from my kitchen: 
This is just an easier version for divinity 

3 c. sugar
1/4 t. cream of tartar
1/4 t. salt
1 c. milk
2 T. oleo
1 t. black walnut extract
1/2 c. chopped walnuts

Cook sugar, cream of tartr, salt, and milk to soft ball stage, stirring often.
Remove from heat; add butter. Cool, without stirring, until lukewarm.
Add extract and nuts; beat until creamy.Pour into greased square pan. Cut into squares.