Last year I made a batch of Easter candy that everyone enjoyed. Don liked the soft centers of the Karo fondant. Now this is not like the tasteless stuff that they use to decorate cakes. You add flavor to it so it ends up being fruit or nut flavored.

I sent for some flavoring oils to add so I could come up with different flavors. I shaped each flavor differently so you could get the flavor you preferred. My grandson got a box to take back to school with him. The neighbors got some and my daughter got some. Of course, we had plenty to eat at home. This year I have not bothered to make the fondant. I have made some of the easier types of candy so will have some to give away.

When I was teaching kindergarten in Jamestown, a father asked for a class list of names. I gave them to him. He told me he only needed first names and initials for second names if there were two with the same name. He surprised all of us with individual eggs for Easter. He worked at the Boys’ and Girls’ Club. I do not really remember the flavor of those eggs, but they were all decorated so pretty. They were delicious. Everyone carefully carried their egg when they left the classroom that day.

When I first married my mother-in-law made candy every Easter. Even before we married, she made it. When my friends and I were down to visit she went to treat us to some of her candy. She had it stored in the cellarway where it was cool. She tripped when she was coming out with her box. The candy in the box shifted and much of it dumped on the floor. We all felt so sorry for her. All of that work gone. I am not sure what she did with the candy that spilled, but at least we got to taste it.

She used powdered sugar as her base. She added pineapple, coconut, maraschino cherries, and walnuts. While it was delicious, it was very sweet. She shaped large eggs for everyone, then covered them in chocolate.

That was much different than what I was used to. When I was growing up, we always went to Mrs. Rapp’s candy store for our Easter candy. She made all of it. I always liked dark chocolate best so that is what I asked the bunny for. She also made some creams that were not covered in chocolate and they were good too. I especially liked the cinnamon flavor of those.

It was a delight to walk into her store and see all of her work. She had flat chocolate shapes as well. When I knew she was selling the business (due to urban renewal) I tried to purchase her recipes. I thought maybe I would end up a candy maker. I was not successful at getting the recipe.

My children grew up getting Mrs. Rapp’s candy. Grandma continued to bring that to us.

Once I moved to Hickory Heights, I found this fondant recipe and have made that ever since. I also have a recipe for Amish Caramels that make good turtles.

Last year I expanded the flavors that I made. Those oils I purchased worked well.

I have tried other kinds of candy. But none can compare to Mrs. Rapp’s.

While I always got an Easter basket, that was not the emphasis of Easter. To me Easter was going to church. Often, I had something new to wear, but not always. We did dress up when we went to church. For a while I sang in the church choir, so it did not matter what I wore. It was covered by a robe anyway.

The family filled a pew. There was my mother, my grandparents, and my great aunt. We all attended the same church.

The church I belong to now always has flowers donated as memorials. I take my Benadryl before I go because they make me sneeze. Back in the day, our church was full on Easter Sunday. Since we had chores to do, we always got there late. Often, we ended up sitting in chairs in the back or up the aisle. How I wish we could fill the church once again. Now we are lucky to have twenty people.

Karo Fondant

1 stick butter or margarine

3 c. powdered sugar

§ c. Karo syrup

1 tsp. vanilla

3 c. powdered sugar

In a 3-quart saucepan heat butter, Karo, and 3 c. powdered sugar over low heat until bubbly. Remove from heat. Stir in 3 more cups powdered sugar. Stir until mixture holds its shape. Pour into a greased pan. Cool until luke warm. Knead the mixture until smooth using greased hands. Once it is kneaded, divide into the number of flavors you want to make. Add a couple drops of flavoring oil to each. I add nuts to some. Cherries well-drained to another. Coconut, peanuts, rice krispies, raisins, and oatmeal – one per lump of fondant – make good additions as well. Dry on a cookie sheet lined with wax paper. Dip in melted chocolate. Let dry, then pack into a container to store in a cool place.

Ann Swanson writes from her home in Russell, Pa. Contact at hickoryheights1@verizon.net.