Almond Balls

2 cubes butter

2 1/2 lbs powdered sugar

6 tsp almond extract

4 tsp vanilla

1 can sweetened condensed milk

dipping chocolate

chopped almonds

Mix all but chocolate and almond. Roll into small balls and freeze 2 hours, or till firm

Meanwhile, melt dipping chocolate and chop almonds. Toast almonds in a 350 degree oven, watching and stirring till toasted.

Dip almond balls in chocolate, then roll in chopped almonds.

(I like them without the almonds, so that's why mine don't have almonds on the outside! Yum!)

Chocolate Divinity

This is one of my favorite candy's. My dad was the one that made it and I always loved it. I tried it with the chocolate in it this time, but it's just as good without it, or with some nuts stirred in at the end.

3 cups sugar

3/4 cup light corn syrup

3/4 cup water

1/8 teaspoon salt

3 egg whites

1 12 ounce package (2 cups) semi-sweet real chocolate chips

2 teaspoons vanilla

In 2 quart saucepan combine sugar, corn syrup, water and salt. Cook over low heat, stirring constantly, until sugar is dissolved (5 to 8 minutes). Without stirring, continue cooking until candy thermometer reaches 260 ° F or small amount of mixture dropped into ice water forms a hard ball (30 to 60 minutes)

Meanwhile, in large mixer bowl beat egg whites at high speed until soft peaks form (2 to 3 minutes). Reduce to medium speed; continue beating while slowly pouring hot syrup into egg whites in a thin stream.

Beat at high speed, scraping bowl often, until mixture loses gloss and starts to hold shape (4 to 6 minutes) By hand, stir in chocolate chips and vanilla just until chocolate melts and forms swirls. Quickly drop by tablespoonfuls onto buttered cookie sheets. Cool completely.