Candy

Chocolate covered Peanut butter butter pretzel squares

1 bag of butter pretzel squares
3 cups of peanut butter
1 bag of semi sweet chocolate chips

Spread a small amount of peanut butter across a pretzel and press another pretzel, like a sandwich, onto the peanut butter. Repeat with the remainder of the pretzels and peanut butter.

Refrigerate for 10 minutes. Melt chocolate in a microwave-safe bowl, stirring every 45 seconds, until smooth.

Dip chilled peanut butter pretzels into melted chocolate and place them on a parchment- or wax paper-lined sheet tray.

Let stand on a counter until chocolate has hardened. To quick-set, place sheet tray in a refrigerator for 10 minutes.


Green Hard Peppermint Candy

1 tablespoon butter (no substitutes)
2 cups sugar
1 cup light corn syrup
1 teaspoon peppermint extract
1 teaspoon vanilla extrac
t8 drops green food coloring (optional)
Directions
1.Line a 13-in. x 9-in. x 2-in. baking pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300 degrees F (hard-crack stage).
2.Remove from the heat; stir in extracts and food coloring. Pour into prepared pan. Cool; break into pieces. Store in airtight containers.


Peanut Butter Fudge

Yield: 64 1-inch pieces
•8 oz. unsalted butter, plus more for greasing pan
•1 cup creamy peanut butter
•1 tsp. vanilla extract
•16 oz. confectioners' sugar
Line an 8 x 8-inch baking dish with parchment paper. Lightly grease with butter. Combine the butter and peanut butter in a microwave safe bowl and cover with plastic wrap. Microwave on full power for 2 minutes. Remove from the microwave, stir, and microwave on full power for 2 minutes more.
Carefully remove the bowl from the microwave. Add the vanilla and confectioners’ sugar to the bowl. Stir with a wooden spoon or spatula until evenly combined. The mixture will become difficult to stir and lose its sheen.
Transfer the mixture to the prepared pan and spread into an even layer. Place an additional piece of parchment directly on the surface of the fudge. Refrigerate until cool, at least 2 hours. Use a large knife to cut into 1-inch pieces. Store in an airtight container at room temperature for up to 1 week.
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Amy's Truffle's

1/3 cup heavy cream
1 bag (11oz) white chocolate chips
2 tbs butter
1 tsp vanilla
1 1/4 flaked coconut directions:

1: line 3 regular loaf pans with wax paper.

in a medium saucepan heat heavy cream until mixture begins to simmer. remove from heat, stir in chocolate chips and let stand for 5 minutes.

2. Add butter and vanilla. stir until smooth. pour into lined pan and smooth evenly. cover and refigerate for at least 4 hours.

unmold chocolate mixture from pan onto a cutting board and cut into 24 squares.

roll squares in coconut

3: keep in refrigerator, covered until ready to serve. store in airtight container for up to 2 weeks
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COOKIE TRUFFLES


1 16 oz package Nutterbutters or Oreos
1 8 ounce package cream cheese, softened
1 14 ounce package candy melts

1. Place all but 6 cookies in food processor and process until ground to fine crumbs.

2. Put crumbs and cream cheese in bowl and mix until completely combined.

3. Form dough into one inch balls

4. Melt candy in microwave in 30 second increments, stirring in between each heating, until melted.

5. Coat each ball in candy and place on cookie sheet covered in wax paper.

6. Chill in refrigerator until candy is hardened.


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Original Fantasy Fudge

Everyone is going to be looking for this recipe soon as it isn't the same as it use to be. They had to ruin a good thing by changing the recipe.

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract

Traditional method:

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly.
Continue boiling 5 minutes over medium heat, stirring.
Remove from heat, stir in chocolate till melted.
Add marshmallow creme, nuts & vanilla beat till blended.
Pour into greased 13 x 9-inch baking pan.
Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted.
Add sugar and milk; mix well.

Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes.
Mix well; scrape bowl.

Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes.
Stir in chips until melted.
Add remaining ingredients; mix well.

Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares.

Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

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Choco-Nut Toffee

Ingredients
1 cup (2 sticks) unsalted butter
2 cups packed brown sugar
1 cup chopped pecans or walnuts
4 cups semisweet chocolate chips

Directions

1. Grease a large, rimmed baking sheet. In a medium saucepan, combine butter and brown sugar over medium heat; bring to a boil, stirring occasionally.

Reduce heat to low and cook for 10 minutes, stirring often.

Remove from heat, then stir in nuts.

Immediately pour mixture onto prepared baking sheet and let stand until set.

Chill or freeze to speed the setting process.

2. In microwave-safe bowl, heat chocolate chips at 50 percent power for 1 minute; stir.

Continue to microwave for 15-second intervals, stirring after each, until chocolate is melted and smooth.

Pour chocolate over cooled toffee; let stand until cooled and set. Break into irregular pieces. Store in airtight container.


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5 MINUTE FUDGE REALLY QUICK AND VERY GOOD

5 min. fudge

12 oz milk chocolate choc chips
1/2 bag butterscotch chips
1/2 bag semi sweet chocolate chips
14 oz can sweetened condensed milk
1 tsp. vanilla
1cup walnuts

grease a 8X8 pan with softened butter Melt in microwave bowl---easy!!!

pour chips and condensed milk and vanilla into a medium saucepan. start on low. stir untill melted, about 3 min. stir in nuts . scoop into pan.


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PEANUT CLUSTERS easy
I love these
Ingredients:
12 oz. semi-sweet chocolate chips
12 oz. peanut butter chips
1/4 cup peanut butter
4 cups salted peanuts

Instructions: Melt first 3 ing. Then add peanuts. Put out in clusters on wax paper If your kitchen is a little warm or the weathers warm, these do better in the fridge. "The finest gifts are the ones we tie with heartstrings"

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I have used this recipe for years...I got it out of an old hospital cookbook

Pralines
2 C. Sugar
1 C. Milk
8 Lg. Marshmallows
2 T. Butter
1/2. tsp. Vanilla
2 C. Pecans..chopped

Combine sugar, milk and marshmallows in heavy saucepan. Cook over medium heat to soft ball stage (230) stirring constantly.
Remove from heat, add butter and vanilla.
Beat until creamy.. Add pecans and beat until mixture starts to thicken ( about 2 min) .

Working rapidly, drop by Tbsp on waxed paper. Cool completely,
Store in airtight container. These are delicious.

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Creamy Peanut Butter Fudge the creamiest peanut butter fudge ever.

4 cups white sugar
1 cup light brown sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract

1. Grease a 9x13 inch baking dish.
2. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk.
Bring to a boil, stirring constantly, and boil for 7 minutes.

Remove from heat; stir in marshmallow creme until well incorporated and melted.
Stir in peanut butter and vanilla until smooth;
spread in prepared pan.
Let cool before cutting into squares.

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POOR MAN'S TURTLES

Rolo Candies -

60 each Tiny Twist Pretzels -
60 each 60 pecan halves

Preheat oven to 325 degrees.
Place foil on cookie sheet.
Place pretzels on cookie sheet.
Place one rolo candy on each pretzel.
Place in oven for 4 minutes.
Remove from oven.
Press pecan half on each candy, pressing down a little.

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Caramels

2 cups real butter
2 lbs. brown sugar
dast of salt
2 cups corn syrup
2 15 on cans sweetened condensed milk
2 tsp. vanilla

Melt butter in heavy pan. Add sugar and salt. Stir thoroughly. Stir in corn syrup. Mix well.

Gradually add milk, stirring constantly.
Cook and stir over medium heat to a firm ball stage, 245*, approximately 12 to 15 minutes.

Remove from heat. Stir in vanilla.
Pour into large heavily buttered cookie sheet.
Cool and cut into squares. Wrap in plastic wrap or waxed paper.

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TIGER BUTTER CANDY


1 pound white confectionery coating (like almond bark)
1/2 cup chunky peanut butter
1/2 cup semisweet chocolate chips
4 teaspoons half-and-half cream

In a microwave-safe bowl, heat coating and peanut butter on medium for 3-4 minutes or until melted; mix well.
Pour into a foil-lined baking sheet coated with nonstick cooking spray; spread into a thin layer.

In another microwave-safe bowl, heat chips and cream on high for about 30 seconds or until chips are soft; stir until smooth. Pour and swirl over peanut butter layer.

Freeze for 5 minutes or until set. Break into small pieces.

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Oreo Cookie Chocolate



1/2 pkg almond bark
1/2 pkg chocolate almond bark
2 Tbsp. peanut butter
10 Oreo Chocolate Sandwich Cookies

PLACE chocolate and white chocolate in separate medium microwaveable bowls.
Microwave until completely melted, following directions on package.
Add peanut butter to white chocolate; stir until well blended.

Crumble half the cookies over chocolate in each bowl; mix well.

DROP spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.

REFRIGERATE at least 1 hour or until firm. Break into 14 pieces. Store in airtight container in refrigerator.

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Peanutbutter Balls
1 cup powdered sugar
1/2 cup creamy peanutbutter
3 T. butter (softened)

Mix together all of the ingredients and roll into balls.

Melt 1lb. of white or chocolate candy coating;
gently dip peanutbutter balls into melted candy coating.

Let dry on wax paper; sprinkle with colored sugar.
Store in a cool place.

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CORNFLAKE PEANUT BUTTER CANDY

old very very good

1 c. white syrup
1 c. sugar
1 c. crunchy peanut butter
6 c. cornflakes

Bring sugar and syrup to a boil.
Remove from heat.
Add peanut butter; stir until dissolved.
Add the cornflakes.
Drop by teaspoonful on wax paper. Cool.

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Microwave Peanut Brittle----WE LOVE IT

Ingredients:

1 cup raw peanuts- -I use WALNUTS
1/2 cup white corn syrup
1 cup sugar
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon baking soda
1 teaspoon vanilla

Instructions:

Stir together peanuts, sugar, syrup & salt in 1-1/4 qt. casserole.

Place in micro oven & cook 6 min., stirring well after 3 min.

Add butter & blend well Return to oven & cook 2 min., more or until peanuts are golden

Add baking soda, vanilla & gently stir until light & foamy.

Pour onto greased cookie sheet & let cool.

When cool break into pieces ; store in airtight container

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candy corn recipe

SUPER EASY AND SUPER GOOD

16 oz candy corn
16 oz peanut butter
16 oz chocolate candy coating

Melt candy corn in microwave for 1 minute. Stir.

Melt candy corn at 15 second intervals, stirring after each interval.

When melted, add peanut butter and mix well.

Put in a greased pan. (I have used different size pans. Depends how thick you want the pieces)

When completely cool, cut into squares and dip in the melted chocolate.

Set on waxed paper to set. I usually just melt some milk chocolate chips and frost the top of the bars. These are absolutely delicious!!


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Peppermint Candy

1/2 bag crushed candy canes

almond bark package



Melt almond bark and add crushed peppermints.

Pour in a cookie sheet with sides and cool.
Cut into bite size pieces and store in an airtight container.

I use a pizza cutter to cut it and it makes it super easy.

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This recipe is so easy, the first time I made it was on a rainy day and it still came out!!! Well, here it is! Out of the Dallas Times Herald, Nov. 13, 1983.....

2 cups granulated sugar
½ cup cold water
1 teaspoon vinegar
1 egg white
½ tsp. vanilla
½ cup chopped nuts

Combine sugar, water and vinegar in a buttered 4 cup measure, cover with plastic wrap.

Microwave 12 to 15 minutes on “roast” or until candy forms a firm ball in cold water (240?).

Meanwhile, beat egg white in medium mixer bowl until stiff peaks form.

Pour candy syrup in a thin stream into egg white, beating constantly with mixer.

Add vanilla; beat until mixture is stiff.

Fold in nuts. Drop mixture by teaspoonfuls onto wax paper; cool.

Makes approx. 30 candy pieces.

Tip: for extra color, add ¼ cup chopped candied cherries when adding nuts.
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if you want cherries in your divinity --use--marishino cherries. I drain, then chop them up and stir into the divinity with the nuts.
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DIVINITY
1/2 cup water
2 cups granulated sugar
Pinch salt
7 ounce jar Marshmallo Creme

Put sugar and water in small heavy saucepan, and without stirring, bring to a full rolling boil. Then boil for exactly 2 minutes.

Put Marshmallow creme in bowl. Add salt. Slowly pour in syrup. Beat for about 17 minutes with standing mixer, until it loses it's shine.

Then drop by teasoonfulls onto waxed paper.

They were perfect. After only a half hour, they were almost set enough to peel off of the paper. Just now made one more batch, and it is perfect too.

Each batch made 24.


The original recipe said to "Stir by hand until it loses it's gloss." Good thing I didn't try that. After the first batch had been beating for about 10 minutes, I thought, "This will never work. There must be a mistake in the recipe, because how can you get divinity to set up by cooking the syrup for only two minutes?" But I kept going, and am glad I did. All of a sudden it lost it's gloss and I quickly made the drops. ------------------------ started boiling it when it came to a full boil over the entire top, if you know what I mean. I had the heat on medium high, then when I started timing it. I turned it down just a little. I actually boiled it for 2 minutes and 15 seconds, just to be sure.

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Peanut Butter Drops

holy cow good. easy -quick 2-3 dz.
Comments: Really good when put in the refrigerator or let get semi frozen.

INGREDIENTS:

1 (11 oz.) bag of butterscotch chips
1 cup creamy peanut butter
5 1/2 cups of cornflakes

INSTRUCTIONS:

Mix the chips and peanut butter together in micro safe bowl. Micr about 45 seconds and then stir.
Then microwave every 30 seconds, stirring between each time, until completely melted.

Add cornflakes over mixture, stirring well, then drop by tablespoons onto waxed paper. Let harden for an hour or two!!!!
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Caramels

2 cups real butter
2 pound package dark brown sugar
dash salt
2 cups corn syrup
2 14 or 15-ounce cans sweetened condensed milk
2 teaspoons vanilla
2 cups coarsely chopped walnuts and/or pecans, optional

Take care to pour sugar in center of pan. If any sugar crystals stick to side of pan, push them down with a damp pastry brush so they do not crystallize the entire batch and make you want to cry.

Melt butter in heavy pan. Add sugar and salt. Stir thoroughly. Stir in corn syrup. Mix well. Gradually add milk, stirring constantly.

Cook until mixture reaches a gentle boil, again, stirring constantly.

Cook and stir over medium heat to firm ball stage, 245ºF, approximately 12 to 15 minutes.

Remove from heat. Stir in vanilla.
Pour into a large, heavily buttered cookie sheet with sides.
Cool and cut into squares.
Wrap individual pieces in plastic or waxed paper.

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