Candies

5 Minute Any Flavor Fudge

1/2 c. butter
1/2 c. milk
2 small pkgs. pudding mix (not instant)
5 c. sifted powdered sugar
1/2 c. chopped nuts

Melt butter in milk. Stir in pudding mix, and boil 1 minute.
Thoroughly stir in powdered sugar, then add nuts.
Pour into lightly buttered 8x8 dish and let set 5 min.



5 Minute Fudge

3 cups semi-sweet or milk chocolate chips
1 can ( 14 oz ) sweetened condensed milk
1/4 cup butter or margarine
1 cup chopped english walnuts (optional)

Place all ingredients except nuts into large microwavable
bowl. Microwave until chocolate chips are melted, usually
3 to 5 minutes, stirring once or twice during cooking.
Remove from oven and stir in nuts. Pour into well greased
baking dish, 8 x 8 or similar size. Smooth out evenly and
put into refrigerator until set. Makes about 2 pounds.

Variation: Substitute 1 or 2 cups peanut butter chips for
1 or 2 cups of chocolate chips...depending on how much you
love peanut butter.




Almond Bark Candy

2 lbs. Chocolate Almond Bark
1 C. crunchy peanut butter
3 C. rice krispies cereal
2 c. mini marshmallow
2c. unsalted dry roasted peanuts.

Melt chocolate in microwave, stir in peanut butter, add other ingredients.
Drop by tablespoons on to wax paper.




Ant on a Log

With a knife, scrape a flat spot on the bottoms of 12 chocolate-covered malt
balls. Next, melt 1/2 cup of chocolate chips in a double boiler or microwave.
Set four pretzel rods on a wire cooling rack to keep them from rolling and
drizzle on melted chocolate.
Before chocolate sets, press three malt balls, flat sides down, on each pretzel
to create an ant's body. For the legs, dip the ends of six crunchy chow mein
noodles into the chocolate and stick them in place. Use more chocolate to attach
candy dot eyes and snipped-licorice antennae.




Any Flavor Yummy Fudge (Easy and Quick)

I bag baking chips 10-12 ounces
1 can prepared frosting
(nuts, fruit, etc are optional )

Melt chips in saucepan over medium heat. When melted stir in frosting until smooth.

Add any additional dry ingredients you like, such as nuts, etc.

Pour into buttered foil lined 8 X 8 pan. Chill, cut and enjoy.

Example combinations are Peanut Butter Chips with Milk Chocolate Frosting, or White Chips with Cream Cheese Frosting and Walnuts.



Broken Glass Candy

1 1/3 c. sugar
2 c. light syrup
1/4 t. red food coloring
10 drops oil of cinnamon

Combine sugar, syrup, and coloring in heavy pan.
Cook over low heat until dissolved.
Then bring to the hard crack stage 300 degrees.
Remove from heat. Add flavoring.
Pour into a well greased sheet cake pan.
Cool and break with a spoon.



Buckeyes

1/2 cup butter, softened
1/2 cup peanut butter
1 lb. of sifted powdered sugar
1 6oz. pkg. chocolate chips
1/2 bar parafin

Peanut butter mixture:
Mix the butter and the peanut butter in a large mixing bowl. Then add the
powdered sugar. Stir until smooth. Roll in balls, then chill. Dip in
chocolate.

Chocolate:
Melt chocolate chips and parafin in a double boiler. Dip the peanut
butter balls with a toothpick. Finally let them cool on wax paper.

Note: 3 1/2 cups of powdered sugar equals 1 lb.




Buckeyes

Ingredients
1 stick butter or margarine
1 tsp vanilla
2 cups peanut butter
3 cups powdered sugar
1/4 bar paraffin wax
12 oz. chocolate chips

Cream butter, vanilla and peanut butter together; add powdered sugar. Roll into
1" balls and freeze about 1/2 hour. Melt chocolate chips and wax in saucepan or
double boiler, keep warm. Using toothpicks to lift out of chocolate, dip balls
into chocolate chip and wax mixture and place on wax paper to cool. Refrigerate
until hardened. These cookies/candy get their name from the similarity in
appearance to the nuts that fall off buckeye trees.
I have also found that there usually is some chocolate left from the
dipping--toss in some peanuts, stir and then drop onto wax paper in
blobs--peanut cluster!! I have also dipped small pretzels in this leftover to
make chocolate covered pretzels. The possibilities for chocolate lovers are
endless!



Butter Mints

3 tablespoons soft butter
1/4 cup cream
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons peppermint flavoring
1 pound confectioner's sugar
food colorings as desired

Blend all ingredients. Knead. Let dry one day before packaging.




Butter Pecan Fudge

1/2 cup (1 stick) butter
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 cup pecan halves, toasted
1 teaspoon vanilla extract
2 cups confectioners' sugar

1. Coat an 8-inch square baking dish with nonstick cooking spray.

2. In a large saucepan, bring the butter, heavy cream, granulated sugar, brown
sugar, and salt to a boil over medium heat, stirring frequently. Allow to boil
for 5 minutes, stirring constantly, then remove the pan from the heat.

3. Stir in the pecans and vanilla. Add the confectioners' sugar and stir until
smooth and well combined. Spread the mixture into the baking dish.

4. Allow to cool to room temperature then cut into 1-inch squares and serve, or
store in an airtight container until ready to serve.

Yields: about 5 dozen pieces


Butterscotch Peanut Fudge

1 12-oz. package butterscotch pieces,
1 14-oz. can sweetened condensed milk
1 1/2 c. tiny marshmallows
2/3 c. chunky-style peanut butter
1 tsp. vanilla
1 c. chopped peanuts
In saucepan, combine butterscotch pieces, milk and marshmallows. Stir over
medium heat until marshmallows melt. Remove from heat; beat in peanut butter, vanilla and dash of salt. Stir in nuts. Pour into buttered 9 by 9 by 2-inch pan.
Chill. Cut in squares. Makes four dozen.



Candy Balls

1 stick butter
1 cup condensed milk
1 cup coconut
2 boxes 10x sugar
1 cup pecans, chopped
1 teaspoon vanilla

Mix well and form into balls. Chill over night.
Next day, melt 1 large package chocolate morsels into 1 block paraffin wax.
Dip candy balls into the chocolate and wax mixture, then store
in the refrigerator.




Candy Canes

6 c. sugar
3 c. cold water
2 T. light corn syrup
1/8 t. salt
1 t. cream of tartar
flavoring OIL (peppermint, etc., found
at pharmacies and specialty stores)
food coloring


Combine sugar, water, corn syrup and salt in a heavy 6 or 7 quart pan. Heat
and stir until sugar crystals are dissolved, then stop stirring. Bring to
a rolling boil and wash down the crystals, then add the cream of
tartar. Boil rapidly to the hard crack stage. Pour two-thirds of the syrup
out quickly onto a slab or greased flat pan. Pour the rest into a buttered
glass pie pan. Do not move until partly set. Turn the edges in on each
portion and add flavoring to each..about 6 drops of oil to the large
portion and 3 to the small. Add food coloring to the small dish.
As soon a possible, start to pull the portion in the large
container until pearly-colored. (It will be really hot. Butter your hands
and set it down when it gets too hot!) Form it into a ball. Meanwhile
gather up the colored portion and form it into a rope and wrap it around
the ball. With one person on each end, start to stretch and twist the ball
in opposite directions to form a long rope with the traditional stripe.
Cut into lengths as necessary. When the desired diameter is achieved, cut
and form into canes (roll it on the board to get it smooth). If it gets
too cold to work with, put on a wooden breadboard in a warm oven to soften.
Hints: Even two degrees too hot can make it virtually impossible to work
with. Too cool and it doesn't set up hard, although it's still good. The
second batch is always better than the first one.




Candy Coal

3 1/2 c. sugar
3/4 c of light corn syrup
3/4 c. water
1 tbsp black gel paste food coloring
5 tsp peppermint, cinnamon or arise extract
1 tsp baking soda

Line an 8 inch square baking pan with a piece of foil large enough to over hang the sides by about 2 inches. set aside.
Bring sugar, corn syrup and water to a boil in a medium saucepan over medium-high heat.Stir to dissolve sugar, and wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming.
Once mixture comes to a boil and all the sugar has dissolved, clip a candy thermometer to the pan, and raise heat to high. Continue cooking without stirring until mixture registers 300 degrees. (hard crack stage)
Carefully add food coloring, extract and baking soda, stir slowly with a clean wooden spoon until thoroughly and mixture no longer bubbles, about 2 minutes.
Pour into prepared pan, and let cool completely.
Lift foil to remove candy from pan, and transfer candy to a large plastic bag. Use a kitchen mallet.



Candy Easter Eggs

3/4 cup mashed potatoes
1/2 teaspoon salt
1 teaspoon vanilla extract
3-1/2 cup confectioners sugar
8 ounces semisweet chocolate
1 tablespoon vegetable oil

In mixing bowl, mix potato, salt and vanilla. Gradually mix in sugar.
Cover and refrigerate until cold. Shape 1/2 tablespoon of mixture into an
egg shape.
Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil
mixture. Set aside on wax paper in refrigerator to harden.




Candy Cane White Fudge

12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies

Butter an 8-inch square baking pan; line bottom and sides with foil allowing
foil to extend over sides of pan by about 1". Butter foil. Over medium-high heat
in top of double-boiler or heatproof bowl set over pot of hot water combine
white chocolate and condensed milk. Cook, stirring frequently, until melted and
smooth, 5 minutes. Pour mixture into pan; sprinkle candy over top. Using knife
lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6
hours or overnight. Cut into 1" squares, diamond shapes or rectangles. Store in
refrigerator.
Yield: 64 pieces



Caramel Crunch Popcorn

8 cups freshly popped popcorn (about 1/2 cup unpopped)
1-1/2 cups nuts (I like either whole almonds or pecan halves best)
1 cup brown sugar
1/2 cup sugar
2/3 cup butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla

Combine popcorn and nuts. Place on a large (no smaller than 11x17x2") cookie
sheet.
Preheat oven to 300 degrees.
Combine in heavy saucepan, sugars, butter, and syrup. Cook, stirring constantly,
for about 8 minutes to 245-250 degrees. Remove from heat, add soda and vanilla.
Stir well, until creamy. Pour over popped corn and stir to coat.
Bake at 300 degrees for 10 minutes, stir, then bake 10 minutes more.
Transfer to foil, spread thin. Let cool completely. Break up and store airtight.



Cashew Tassies

1c. flour
1/2 c. butter, softened
3 oz. pkg cream cheese softened.

Filling: 3/4 c. coarsly chop cashews
1/2 c. brown sugar
1tsp. vanilla
1 egg

Heat oven to 350 degrees. In a small bowl combine flour, butter, and cream cheese; blend well. Divide dough into 24 pieces. Press dough in bottom and up sides of 24 ungreased miniature muffin cups. Divide cashews evenly into unbaked shells. In small bowl, beat brown sugar, vanilla, and egg until well blended. Spoon 1 tsp filling over cashews. bake at 350 degrees for 20-25 minutes or until filling is set and crust are light golden brown. cool 1 minute; remove from pans.



Chocolate Covered Cherry

Chocolate Covered Cherry Candy Molds
Melting Chocolate
Maraschino Cherries
Corn Starch thinned cold water

Melt Chocolate and cover the mold with melted chocolate.
After the chocolate hardens, place a cherry in each. Then heat up the juice from the maraschino cherries. Thicken it with corn starch mixed with water. (like a gravy thickener) When that sets up a bit inside the chocolate mold, cover the cherry with chocolate. It is just like a store bought, but better and so easy.



Chocolate Peanut Butter Balls

Mix in large bowl:
1 stick of butter
3 1/2 c. powdered sugar
2 c. crunchy peanut butter
3 c. rice krispie cereal

Make into balls and freeze.
Melt 1 lag Hershey bar (10 to 12 oz.)1 lg. pkg. chocolate chips. Melt separately 1/2 bar paraffin. Mix the two. Dip balls into choc. and freeze to harden.




Chocolate Caramel Pretzels

Line baking sheet with foil. Preheat oven to 250
Top each pretzel with a candy. Bake at 250 for 4 min.
(or until candy softens). Once out of oven press candy into pretzel
so candy fills pretzel. Cool slightly & refrigerate for 10 min.



Chocolate Caramel Treats

24 Candy Caramels (about 7 ozs.)
2 Tblsp heavy cream
1 cup pecan halves
4 squares semisweet chocolate

Microwave caramels and cream in large microwavable bowl on high 1 and 1/2
minutes; stir. Microwave 1 and 1/2 minutes longer; stir until caramels are
completely melted. Cool. Place pecan halves on lightly greased cookie
sheets in cluster of 3. Spoon caramel mixture over nuts, leaving ends
showing. Let stand until set, about 30 minutes. Melt chocolate in small
microwavable bowl on high 1 to 2 minutes or until almost melted, stirring
after each minute. Stir until chocolate is completely melted. Spread
melted chocolate over caramel mixture. Let stand until chocolate is set.
Makes about 2 dozen candies.





Chocolate Covered Peanut Butter Balls

1/2 cup peanut butter
3 tbs. margarine or butter
1 cup powdered sugar
chocolate melting candy

In a medium bowl combine peanut butter and margarine. Add powdered
sugar and mix. Shape dough into preferred size balls and place on wax paper
to dry. Once dry, melt chocolate candy (can be melted in microwave in a
microwavable bowl). Drop peanut butter balls into the melted chocolate
candy. Cover completely then strain extra chocolate on side of bowl with
fork. Place on wax paper and let them dry. Store in airtight container in
a cool place. Do not freeze.



Chocolate Frosted Toffee Bars

1 cup butter
1 cup packed brown sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 cups flour
1 cup chocolate chips
1 cup finely chopped pecans

Cream butter in medium mixing bowl. Gradually add sugar, beating until light and
fluffy. Add egg yolk and vanilla; beat until well blended. Add flour, blending
well. Press dough evenly into ungreased jelly roll pan. Bake at 325 degrees for
20 minutes or until lightly browned. Remove from oven and immediately sprinkle
with chocolate chips.

Once chips have melted on surface, spread with spatula to ice. Sprinkle icing
with pecans. When cookies have cooled completely, cut into 2 x 1-inch bars.
Serves: 5 dozen bars.




Chocolate Fudge

2 cups Sugar
1 cup Unsweetened cocoa
1/4 teaspoon Salt
1 cup Milk
3 tablespoons Butter or margarine
1 cup Whipped marshmallow creme
1 teaspoon Vanilla extract

Into 6 quart heavy saucepan measure sugar, cocoa
and salt. Over medium heat,gradually add milk and butter or margarine.
Stirring constantly, heat to boiling.
With candy thermometer in place, cook, without stirring, until
temperature reaches 235-F or soft ball stage (when a small amount
of mixture dropped into very cold water forms a ball which flattens
on removal from water). Remove saucepan from heat.
Without stirring, allow mixture to cool to 110-F or lukewarm,
about 45 minutes (bottom of pan will feel comfortably warm).
Stir in marshmallow creme and vanilla. With wooden spoon, beat
mixture until it holds its shape and loses some of its gloss,
about 5 to 7 minutes. Turn into prepared pan.
Servings: about 3 pounds



Chocolate Kisses

2 egg whites
3/4 C sugar
1/8 tsp salt
1/8 cream of tartar
1/2 C chopped nuts
1 tsp vanilla
6 Oz. chocolate chips

Beat egg whites until still, gradually add sugar and beat until stiff.
Add salt, vanilla. Fold in nuts and chocolate morsels. Drop by
spoonfuls on brown paper bag.
Bake 300 degrees for 25 minutes.



Chocolate Marshmallow Cats

1 pound chocolate 'Candy Melts'
(also known as chocolate coating, will be enough
to cover 8 to 10 cats)
24 regular-size marshmallows
Licorice shoestring candy
24 pieces of candy corn
16 silver dragée candies for eyes
(may use cinnamon red hots or other small round candies)

Melt chocolate in microwave or top of double boiler (be very careful not to get
any water in the chocolate).
While chocolate is melting, prepare the various parts of the cats. Use kitchen
shears or paring knife to cut 8 whole marshmallows in quarters (or smaller bits)
to make 2 feet for each cat. (You can leave them off if you prefer.) Set feet
aside on a piece of waxed paper placed on a flat tray or cookie sheet.
Set out the following: 8 licorice shoestring tails, each about 3 inches long (I
made tails with chocolate-piped out of a plastic bag with a small hole in the
corner onto a waxed paper covered tray, then let harden.) 32 licorice whiskers,
each about 1 inch long. Cut 8 pieces of candy corn in half crosswise and save
the triangle- shaped tips to make 8 noses. Set out 16 whole candy corns for ears
and 16 of the small round candies for the eyes.
Dip all the marshmallow 'feet' in the melted chocolate using a toothpick stuck
into the marshmallow piece. Place on waxed paper to dry. Dip 8 marshmallows and
set on waxed paper, place candy corn ears on the top. Wait until the chocolate
is almost set to put on the eyes, nose and whiskers. If it sets too soon, use a
little melted chocolate to attach the features.
Dip the remaining 8 marshmallows, place on waxed paper and move two feet into
position on each body. When chocolate is almost set, poke the tail in the back
and position the head on the top of the body. If the head slides, wait just a
bit longer before placing it on to let the chocolate dry a little more.
Store in a cool, dry place. In hot weather, store in the refrigerator.



Chocolate Mint Candy

10 squares semi-sweet chocolate
1 can sweetened condensed milk
2 teaspoon vanilla
1 package white chocolate squares
1 tablespoon peppermint extract
6 drops green food coloring

Melt semi-sweet chocolate in a saucepan with 1 cup condensed milk.
Remove from heat, stir in vanilla. Spread half of mixture onto a wax
paper-lined pan. Chill 10 minutes. Leave rest at room temperature. Melt
white chocolate with remaining condensed milk in a heavy saucepan. Remove
from heat. Stir in peppermint extract and green food coloring. Spread
onto chilled chocolate layer. Chill 10 minutes. Spread remaining
semi-sweet chocolate on top. Chill 2 hours. Cut into squares. Store at
room temp. Makes 1 and 3/4 lbs.



Chocolate Peanut Butter Balls

2 to 3 cups semi-sweet chocolate chips
2 to 3 squares unsweetened baking chocolate
6 cups powdered sugar
1 cup butter
2 cups peanut butter
1 teaspoon vanilla

In a double boiler, melt chocolate. In a medium bowl, mix together sugar,
butter, and vanilla. Dough will be loose. Form 1/2 inch balls from the dough.
Dip balls in chocolate with either a toothpick or fork. Set on wax paper and
cool. Makes: about 3 dozen.



Chocolate Spoons

6 oz. semisweet chocolate pieces or bar chocolate
6 oz. white baking chocolate bar
20 to 24 plastic spoons

In a heavy saucepan, heat semisweet chocolate over low heat, stirring constantly, until the chocolate begins to melt. Immediately remove from heat, and stir until smooth. Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate. Place spoons on waxed paper on a cookie sheet, and refrigerate about 30 minutes to allow chocolate to harden. (Chocolate also can be melted in a microwave. Heat for about 2 minutes. Remove and stir until chocolate is melted and smooth.)
Repeat process, using white chocolate.
Spoon remaining chocolate into two small, zip-top plastic bags. With scissors, cut a small opening in one corner of each bag. Drizzle white chocolate over the dark chocolate-coated spoons, and vice versa.
Refrigerate spoons for 30 minutes or until chocolate is set. Wrap each spoon separately and store in a cool, dry place for 2 to 3 weeks.



Chocolate Swizzle Sticks

Yield: 1 Servings
1 c Margarine
1 1/2 c Powdered sugar
1 Egg
1 tsp Vanilla
2 1/2 c Flour
2 Envelopes (1 oz. each) Premelted chocolate
(or you can substitute Cocoa)
1 tsp Cinnamon

Mix butter, sugar, egg and vanilla. Blend in flour. Heat oven to 375
degrees. Mix in chocolate and cinnamon. Using star plate in cookie press,
form 4-inch fingers on ungreased baking sheet. Bake 5 to 7 minutes or until
set. Cool. Drizzle with chocolate glaze and sprinkle with colored sprinkles
or finely chopped nuts if desired.

Chocolate Glaze:
1 cup powdered sugar,
1package (1 oz.) premelted chocolate
4 tsp. milk.




Christmas Fudge

6 cups sugar
1 1/2 cups butter
1 large can evaporated milk
1 medium cool whip
2 packages chocolate chips
1 cup nuts

Cook first 3 ingredients in heavy pan until boiling, boil 10
minutes, stirring all the time. Take off burner and add chips,
marshmallow cream and nuts, make sure you mix well, pour into 9 x 13
buttered pan. Chill.
Makes 6 pounds



Coconut Cream Eggs

6 tablespoons butter, melted
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
3-1/2 cups (1 lb.) powdered sugar
3-1/4 cups (10-oz. pkg.) Sweetened Coconut Flakes
Additional powdered sugar
Favorite chocolate coating

In large bowl, stir together butter, corn syrup, vanilla and salt.
Gradually add powdered sugar and coconut, beating until blended.

Sprinkle about 1 tablespoon additional powdered sugar on flat
surface. Spoon coconut mixture onto prepared surface; knead about
5 minutes. Using 1-1/2 teaspoons mixture for each candy, shape
into egg shape. Place on wax paper-covered tray. Refrigerate 1 to
2 hours before dipping into chocolate coating.

Place coated eggs on wax paper-covered tray. Store in cool, dry
place. About 40 candies.

VARIATION: Peanut Butter Eggs: Omit coconut flakes. Add
1-1/2 cups REESE'S Creamy Peanut Butter. Proceed as directed
above.

Prep Time: 30 min. Start to Finish: 2 Hrs. 30 min.




Cookie Cutter Fudge
(Fudge Filled Cookie Cutters)

Ingredients:
1 1/2 cups semisweet chocolate chips
1 cup peanut butter chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
White or red decorating icing (in 4.25-ounce tube), if desired
Candies, if desired

Preparation:
Place each of six 3x 1/2-inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5-inch square of aluminum foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray.
Mix chocolate chips, peanut butter chips, milk and butter in 4-cup microwavable measuring cup. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted. Stir in vanilla. Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies. Carefully remove foil. Gently press fudge out of molds to serve.



Cookies 'N' Cream Fudge

3 (6 ounce) packages white chocolate baking squares
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1/8 teaspoon salt
3 cups coarsely crushed chocolate crème-filled sandwich cookies (about 20
cookies)

In heavy saucepan, over low heat, melt white chocolate squares, Eagle Brand and
salt. Remove from heat; stir in cookies. Spread evenly into foil-lined 8-inch
square pan. Chill 2 hours or until firm.
Turn fudge onto cutting board. Peel off foil and cut into squares. Store tightly
covered at room temperature or in refrigerator.
Variation: Use 3 cups of any of your other favorite cookies. Proceed as above.
Yields about 2 1/2 pounds.



Copycat York Peppermint Patties

1 Egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 teaspoon Peppermint oil or extract
Cornstarch for dusting
1 16-oz. bag semi-sweet chocolate chips
1. In a medium bow, beat the egg white until it is stiff and forms peaks. Don't use a plastic bowl for this.
2. Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
3. Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.
4. Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
5. Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches. Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
6. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat.
7. Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
8. Chill the peppermint patties until firm, about 30 minutes. Makes 20 peppermint patties.



Creamy Chocolate Drops

1 medium can crushed pineapple (well drained)
1 jar maraschino cherries (cut-up and drained)
One 7-ounce bag of coconut
2 cups chopped walnuts
1/2 pound butter
3 to 4 boxes confectioner's sugar
1 teaspoon vanilla
Dipping Chocolate:
Two 12-ounce bags semi-sweet chocolate chips
1/2 cake paraffin wax

Mix pineapple, cherries, coconut, walnuts, butter, sugar and vanilla well. Shape
into small balls. Put into refrigerator and chill. Dip into chocolate. Melt in
double boiler.



Cream Mints

1 pound 10x Sugar
4 tablespoons melted butter
6 drops peppermint extract

Mix butter and sugar until creamy. Add peppermint.
Shape as desired and let cool on a cold surface.
Hint: Dust a candy mold with 10x sugar and press mixture into mold
or roll mixture into 'rope' and cut into sections.
Quick and delicious!




Creamsicle Fudge


3 1/2 cups sugar
1 1/2 sticks of butter
1 small can of cream

Mix together and bring to a boil. Once rapid boil begins
boil for 5 minutes.
Remove from heat and add:

12 oz white morsels
13 oz Marshmallow Cream

Stir till morsels and cream are melted and mixed thoroughly.
Remove 1 cup of white mixture and reserve for later.
To remaining white fudge mixture add:

3 teaspoons orange extract
9 drops of red food coloring
12 drops of yellow food coloring
Stir till mixed and pour into a buttered pan.
Spoon white mixture on top of orange mixture and using a knife
swirl into fudge.
Let cool and cut into squares and refrigerate.



Creamy Almond Candy

1-1/2 pounds vanilla-flavored candy coating
1-(14oz.) can eagle brand sweetened condensed milk
1/2 tsp. salt
1 tsp. almond extract
3 cups whole almonds, toasted (about 1 pound)

In saucepan over low heat melt candy coating with milk and salt.
Remove from heat; stir in extract then almonds. Spread evenly
into wax paper-lined 15x10 inch jellyroll pan. Chill 2 hours
or until firm. Turn onto cutting board; peel off paper and cut into
triangles or squares. Store tightly covered at room temperature. Can
also be made in the microwave.
Makes 3-1/4 pounds




Crock Pot Candy

1 - 1 lb jar of Lightly Salted Dry Roasted Peanuts
1 - 1 lb jar of Unsalted Dry Roasted Peanuts
1 - 12 oz pack Semi-Sweet Chocolate Chips
1 - 12 oz pack White Chocolate Chips
1 - 1 lb pack of Vanilla Bark or Almond Bark
Directions:
Pour peanuts into large crock pot and add chocolate chips and almond bark. Cover and turn on low setting. After an hour or so, stir with a large spoon to coat all the peanuts. Spoon onto waxed paper - whatever spoon size is appropriate
for you - and let harden (stick it in the fridge
to harden faster). Keep crock-pot on until all
candy has been spooned out - no big rush.
This is a generous recipe and you will have a
gracious plenty. Keeps fresh in a plastic bag
or container, but don’t expect it to last very
long because each morsel is filled with a
wonderful taste of chocolate and is chock
full of peanuts.



Crunch Fudge

Two 5-oz. Nestle crunch bars
½ c. shortening
1 c. mini-marshmallows

Melt chocolate and shortening in a double boiler. Cool 5 min. Add marshmallows.
Spread into foil-lined 9x5 dish. Chill l hour, cut and serve.



Crunchy Peanut Candy

1c. graham cracker crumbs
1 c. chopped pecans
1 box powdered sugar
1 12 jar of crunchy peanut butter
2 sticks of margarine
1 lg pkg. coconut
1 tbsp vanilla

Melt butter in double boiler. Add all other ingredients. Work all together then shape into small balls. Melt chocolate in double boiler. Coat balls with chocolate. let cool on wax paper.



Dirty Little Snowballs

1 c. softened butter or margarine
1c. confectioners sugar
1 tsp. vanilla
2 c. flour
1 c. finely chopped pecans or walnuts
1 tsp. cinnamon

Preheat oven to 350 degrees.
In a large mixing bowl, beat butter, sugar, and vanilla together.
Mix remaining ingredients into a small bowl and add to the butter/sugar mixture.
Mix well. Shape into 1 inch balls and bake for 20 minutes.
Remove from oven and while still hot roll in confectioners sugar.



Divine Divinity

2-1/2 cups sugar
1/2 cup corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
walnuts (optional)

Prepare waxed paper first. (You'll need to work fast when dropping divinity onto
buttered waxed paper.) Cook sugar, corn syrup, and water until candy thermometer
reads 230 degrees. While cooking syrup, whip egg whites. Pour 1/2 of the syrup
into egg whites. Let remaining syrup boil to 250 degrees and then pour into
mixture. Beat until dull. Add vanilla. Add walnuts if desired. Drop on paper
quickly in desired size; mixture will set up fast! Store in seal-able container.
Yields: approximately 2 dozen.



Divinity Candy

1/2 cup Light Corn Syrup
2-1/2 cups sugar
1/2 teaspoon salt
1/2 cup water
2 egg whites
1 teaspoon vanilla
Optional
1 cup chopped pecans - or
1/2 cup candied cherries - or
1/2 cup chopped walnuts

In a heavy sauce pan, combine corn syrup, sugar, salt, and
water.
Cook over medium heat, stirring until sugar is dissolved and
mixture boils.
Continue cooking, without stirring until temperature registers
240 degrees Fahrenheit on a candy thermometer, or until a
small amount of mixture dropped into cold water forms a firm
ball.
Beat egg whites until stiff peaks form, but not dry.
Slowly pour hot syrup over egg whites in a thin stream,
beating constantly with electric mixer.
Add vanilla and beat at high speed. Beat with mixer 4 to 5
minutes until mixture holds its shape.
Drop from a teaspoon onto waxed paper and allow to cool.

Pecan, Cherry or Walnut Divinity can be made by adding one of the
optional ingredients above after the 4 to 5 minutes beating time.



Double Divinity

2 1/2 cups sugar 1/4 teaspoon salt
1/2 cup light corn syrup syrup
2 egg whites
1/2 cup water
1 teaspoon vanilla

Combine sugar, corn syrup, water and salt in 2 qt. heavy saucepan. Cook
over medium heat, stirring constantly until mixture comes to a boil. If
sugar crystals form on sides of pan, wipe them off. Reduce heat and cook
without stirring until temperature reaches firm ball stage (248 degrees).
Just before candy mixture reaches 248 degrees, beat egg whites until
stiff, but not dry. Slowly pour about half of the hot mixture over egg
whites, beating constantly with electric mixer at medium speed.
Continue to cook remaining syrup to the soft crack stage (272 degrees).
Beating constantly, pour hot mixture, a tablespoonful at a time, over egg
white mixture, beating well after each addition. Continue beating until
mixture begins to lose its gloss and a small amount dropped from a spoon
holds soft peaks. If mixture becomes too stiff for mixer, beat with wooden
spoon. Mix in vanilla. Drop by teaspoonfuls onto waxed paper.
You can either make the snowy white divinity or tint it mint green with
food coloring and top with a walnut or pecan half.

NOTE: Always use Domino sugar. Most other sugars have added ingredients
that can ruin candy. Also make it on a sunny day, they turn out better
that way.
Makes about 2 dozen drops



Easy Holiday Fudge

3 c. 18 oz. semi-sweet chocolate chips (or milk Chocolate)
1 can of Eagle Brand Milk (sweetened condensed not evaporated milk)
dash salt
1/2 to 1 c. chopped nuts
1 1/2 tsp vanilla

In a heavy sauce pan, over low heat, melt choc. with milk and dash of salt.Remove from heat; stir in nuts and vanilla. Spread evenly on waxed paper lined pan. chill 2 hours or until firm. turn fudge onto cutting board. peel off wax paper, and cut into squares. store covered in refrigerator.



Easy Opera Fudge

1/3 cup maraschino cherries, chopped
1/2 cup butter or margarine
2 packages coconut cream pudding mix, regular, 4-serving size
1/2 cup milk
1/2 teaspoon vanilla
1 pound sifted powdered sugar
1/2 cup chopped walnuts

Drain maraschino cherries on paper toweling. In saucepan melt butter. Stir in
dry pudding mixes and milk. Cook and stir until mixture comes to boiling; boil
for 1 minute, stirring constantly. Remove from heat. Stir in vanilla; beat in
powdered sugar until smooth. Stir in walnuts and cherries. Pour into buttered
10x6x2-inch baking dish. Chill before cutting. Yield: 32 pieces (2 per
serving).



Easy Peanut Clusters

1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch pieces
3 c. salted Spanish peanuts

Melt chips. Add peanuts. Drop by teaspoonfuls onto wax paper and let cool. Store
with wax paper between each layer so they won't stick together. Cover peanut can
with wrapping paper (Christmas, etc.) and stick matching bow on plastic cover. Don't
forget wax paper between each layer. Makes a great Christmas gift.



Easy Turtle Candy

4 oz Pecan halves (about 72)
24 Caramel candies
1 tsp Shortening
6 oz Semi-sweet chocolate chips

Heat oven to 300 degrees . Cover cookies sheet with aluminum foil, shiny side up; lightly grease. For each candy, place 3 pecan halves in a "Y" shape on foil. Place 1 caramel candy in center of each "Y". Bake just until caramel is melted, about 9 – 10 minutes. Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate 30 minutes.



Fantasic Fudge

3 cups chocolate chips
1 14 ounce can sweetened condensed milk
1/4 teaspoon vanilla
1 cup chopped walnuts

Grease an 8 by 8 inch pan.

Combine chocolate chips, milk, and butter in a medium saucepan. Cook over medium- low heat, stirring constantly, until chocolate chips are melted. Remove pan from heat. To microwave, place chocolate chips, milk, and butter in a microwave safe dish. Microwave on high for 2 minutes and stir. If chocolate is not completely melted, microwave on high for 20 seconds more and stir. Repeat until chips are melted. Stir in vanilla and walnuts.

Pour chocolate mixture into pan and smooth with a spoon.
Refrigerate for about 1 hour or until set. Cut into small squares. Makes 49 to 64 pieces.



Fantasy Fudge

3 cups sugar
1-1/2 sticks butter (3/4 cup)
1 can (5 oz.) evaporated milk (2/3 cup)
1 pkg. chocolate chips
7 oz. jar marshmallow cream
1 teaspoon vanilla
1 cup chopped walnuts

1) Combine sugar, butter and milk in heavy saucepan. Bring to a full rolling
boil, stirring constantly.
2) Remove from heat and stir in chocolate chips, marshmallow cream, vanilla and
nuts.
3) Pour into a buttered 9X13 inch pan. Cool and cut into bite
size squares.



Foolproof Fudge

1 bag (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 1/2 teaspoons vanilla
1/4 teaspoon salt

In heavy saucepan, over low heat, melt chips with milk. Remove from heat; stir
in remaining ingredients. Spread evenly into wax paper lined 8" square pan.
In microwave: Put chips and milk into bowl - heat until chips are melted.
Continue as above.




Prepared Frosting Fudge

1 1-12oz bag baking chips any flavor any brand
1 can prepared frosting any flavor any brand

Slowly melt chips over medium heat, stir in frosting. Pour into buttered 8 x 8 foil
lined pan & chill. Makes about 2 pounds.

You can add nuts, fruit, coconut, cereal, crumbled oreos, whatever you like. Your choice!



Fudge

3 cups sugar
7 ounces marshmallow creme
3/4 cups margarine
1 cup nuts
2/3 cups evaporated milk
1 teaspoon vanilla
12 ounces semi-sweet chocolate chips

Combine sugar, margarine, and milk in heavy
2.5qt saucepan; bring to full rolling bowl, stirring
constantly. Continue boiling 5 min over medium heat or
until candy thermometer reaches 234f stirring constantly
to prevent scorching. Remove from heat; stir in chips until
melted. Add marshmallow creme, nuts and vanilla; beat until
well blended. Pour into greased 9x13" pan. Cool at room
temperature, cut into squares.
Makes approx. 3 lb.



Fudge Candy

1 can of sweetened condensed milk
1 12oz bag of chocolate chips
1 cup of mini marshmallows

Mix sweetened condensed milk and chocolate chips together in a microwave safe
bowl, being sure the bowl has some extra room in it as this mixture tends to
bubble up. Cook in microwave for 3 1/2 minutes on the high setting. Stir
thoroughly and add the marshmallows. Continue to stir until the marshmallows
are melted. Pour into greased pan, refrigerate until set.



Fudge Fudge

Bring to a boil for 6 minutes:
4 1/2 c. sugar
1 large can of milk
3 Tbsp. BUTTER

Mix together
12 oz. of Hershey candy bars
7 oz. jar of marshmallow creme
12 oz. semi-sweet chocolate chips

Pour out onto greased platters.
Cool and cut into squares. Nuts are optional.



Fudge Spiders

Print out (or make your own) pattern for the spider. Place the patterns under
waxed paper.
With a toothpick, poke a hole in one bottom corner of a plastic bag. Melt
dipping chocolate in the plastic bag. Pipe out lines on waxed paper over
patterns. Make legs first, then fill in the body. Allow to cool and harden.
They look kinda like paint splats, but kids (and grown ups) think they are fun
on ice cream, or just to pop in their mouths!



Fudge Truffles

18 whole graham crackers
3 tablespoons powdered sugar
2 tablespoons unsweetened cocoa
1/4 cup milk
1/2 teaspoon vanilla
3 teaspoons shredded coconut

Make graham crackers into crumbs. Add powdered sugar and cocoa. Mix until
blended. Add milk and vanilla, mix until a ball forms. Wrap in plastic and place
in refrigerator for 15 minutes.
Roll chilled dough into 1-inch balls. Roll each ball in coconut or chopped nuts,
if desired. Store in airtight container in refrigerator up to 2 weeks.




Fudgy Buttons

2 tbsp margarine
1 1/2 tsp baking cocoa
1/2 cup confectioners sugar
1/2 tsp milk
2 tbsp creamy peanut butter

In a small saucepan, melt the butter; remove from heat. Add the cocoa
and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut
butter and mix well.
Drop by teaspoonfuls onto waxed paper, flatten tops with your thumb or
the spoon.
Yield: about 1 1/2 dozen delicious Fudgy Buttons



HOMEMADE GIANT KISS

Materials:
chocolate
round funnel
coffee mug
double boiler or microwave and microwave safe bowl
Non-stick cooking spray
white paper strip to write a message on
Foil

Directions:
Melt the chocolate in a double boiler or in the microwave. Watch it carefully, and stir it occasionally.
Put some tin foil over the small end of the funnel, closing it off. Spray a little non-stick spray into the funnel. Place the funnel into the coffee mug to hold it upright
Pour the melted chocolate in, and put into the freezer for about 45 minutes to harden.
Take a strip of white paper and write your Christmas message on it.
Remove the chocolate from the funnel, and wrap it in tin foil, tucking the message in near the point. Leave some of the message sticking out.

Alternative Method:
This project can also be made using 'Rice Krispy Treats' (rice cereal and marshmallow, recipe is on the box). Spray some non-stick cooking spray into the funnel, then press the rice/marshmallow mixture into it. Once it is firm, you can give it an optional coat of melted chocolate, and wrap with foil.