Candy Recipes

*SEE'S FUDGE*

Melt in Double boiler (or in pan)
1/4 cup butter or marg.( ½ a cube)
1 package Bakers semi-sweet chocolate
In bowl mix:
1 box powdered sugar
2 eggs
1/2 tsp. vanilla
Add:
chocolate mixture
1 cup chopped nuts(any kind)
(for rocky road add 1 cup miniature marshmallows)

Pour into greased quare pan, chill, cut.





PEANUTBUTTER CHOCOLATE FUDGE
Mix:
3 cubes margarine (melted)
2 1/2 graham crackers (crushed)
1 2/3 cup peanutbutter
1 box powdered sugar (16 oz.)

Press into a 9x13 pan.
Melt:
chocolate chips (12 oz.) and pour over top.




Maple Peanut Delights
1 pkg. – 8 ounce cream cheese soften
½ cup butter ( not substitutes)
6 cups powdered sugar
1 teasp. Maple flavoring
2 pounds dark chocolate candy coating
1 cup chopped peanuts

In a mixing bowl, beat cream cheese, butter, powdered sugar, and flavoring until smooth. Cover and refrigerate for 1 hour. Shape into 1” balls. In a microwwave , or heavy saucepan melt candy coating, stirring often. Dip balls into chocolate and sprinkle with peanuts. Place on wax paper baking sheet and refrigerate . About 8 dozen.
PUMPKIN FUDGE 9 X 13 grease pan - 3 ¼ pounds

1 can, 5 ½ ounce, evaporated milk, do not use skim.
3 cups sugar
¾ cup butter
½ cup pumpkin puree, or canned pumpkin
¼ teasp. ground ginger
¼ teasp. nutmeg
½ teasp. ground cinnamon
1 package (12 ounce) butterscotch chips. (About 2 cups)
1 teasp. vanilla extract
1 cup chopped pecans
1 jar, 7 ounce, marshmallow creme
Mix in a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin and spices.
Bring to a boil, stirring constantly. Reduce heat and boil over medium-low heat until mixture reaches 234` F on a candy thermometer, stirring constantly. ( Should take about 25 minutes), Remove from heat and stir in butterscotch pieces until melted. Add marshmallow creme, nuts, and vanilla, and mic until will combine. Pour mixture into a greased 9”X13” pan, spread evenly, and cool at room temperature. Cut into squares and wrap tightly, store I refrigerator, or freeze.

























CRANBERRY FUDGE
1/4 cup Butter (half stick)
2 1/2 cup Sugar
1/3 cup Evaporated Milk (half a small can)
1/3 cup Cranberry Juice Concentrate*
11-12 oz. White Chips (1 package)
6-7 oz. Marshmallow Creme/Fluff (1Jar) or (may subsitute 2 cups
mini-Marshmallows)
1 cup Craisins [optional]
1/2 tsp Orange Extract

Line a 9" x 9" pan with aluminum foil and set aside. Place white chips, orange extract, craisins (optional) and marshmallow cream into a 3-quart saucepan (or Pyrex bowl) and set aside. Heat milk and cranberry juice at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for [8] full minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).

Pour hot mixture over white chips, orange extract, and marshmallow cream
without scraping the sides of the hot saucepan. Mix until the chips are melted. Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.

*NOTE: Cranberry Juice Concentrate can be found in fruit juice isle, it comes in a 12 oz can that looks like a soda can and is reconstituted by adding water. If you can't find it, you can use frozen cranberry juice mix -- let it thaw and use 1/3 cup. Use the rest of the concentrate to make cranberry juice to drink with the fudge.


















EGGNOG FUDGE

1/8 cup Butter or Margarine (1/4 stick)
3 cup Sugar
1 cup Egg Nog (full strength - no "lite" eggnogs)
6 oz White Chips or- 6 oz Butterscotch Chips (about 1/2 pkg.)
1 1/2 cup Mini-Marshmallows
1 cup Almonds (chopped) - optional
1/2 tsp Nutmeg
1/2 tsp Cinnamon

Directions:
Line a 9" x 9" pan with aluminum foil and set aside. Keep butter chilled in the
refridgerator. Spray sides of a large saucepan with butter-flavor non-stick spray
(e.g. Butter Flavor PAM). Heat eggnog and sugar at Medium setting. Bring to a rolling boil (Medium to Medium-High heat) while stirring constantly with a wooden spoon. Boil for [2] full minutes by the clock. Now fold in the marshmallows, cinnamon, and nutmeg; the boil will probably stop until the marshmallows completely dissolved. Bring back to a rolling boil for another [6] full minutes by the clock (start timing once the boil resumes). Stir continuously.

The mixture will start to turn brown during the boil. If you get brown flakes in the
mixture then turn down the heat a little. Remove from heat and add the butter, chips, and nuts. Stir like crazy until thoroughly mixed or until it starts to lose it's glossy appearance. Pour into prepared pan. At this point you may want to sprinkle a little nutmeg on the surface.

Cool at room temperature. Remove from pan, remove foil, cut into squares.
NOTE: "Light" Eggnog contains more water than full body.


















PEANUT CLUSTERS
Makes 24
1) Mix in a heavy 2 quart bowl:
1/2 cup sugar
1/2 cup evaporated milk
1 Tablespoon corn syrup

2) Cook, stirring constantly, over medium heat to a boil (mixture will be bubbly all over the top). Boil and stir 2 minutes more. Take from heat.

3) Stir in until completely melted:
6 oz. se m-i-sweet chocolate pieces

4) Stir in:
1 cup salted peanuts
5) Drop with 2 teaspoons on wax paper. Chill until set.
PECAN CLUSTERS --- Use 1 cup pecan halves in place of peanuts.



MINTS
makes 150 wedding mints

1 - 8 oz. pkg. cream cheese, soft
2 pounds powder sugar
Flavoring - peppermint, almond, etc.
Food coloring
Granulated sugar, opt.

In a bowl mix cream cheese and powder sugar together.
Add color and flavoring and kneed until well blended. Shape into small balls and roll in granulated sugar. Then flatten by using the bottom of a glass, fork or press into a candy mold. Let dry for 2 to 3 days, turning each day. Unmold. May be frozen for later use.











PEANUT MARSHMALLOW CHEWS

350 degrees - 12 to 15 minutes

1 1/2 cups flour
2/3 cup brown sugar
½ cup marg.
1/2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. soda
2 egg yokes

Mix together and press into 9x13 pan. Bake. Then sprinkle with 3 cups miniature marshmallows put back into over for one or two minutes until fluffy. Cool and prepare topping.

Topping:

2/3 cup white corn syrup
1/4 cup butter
2 tsp. vanilla
1 12 oz. package of peanutbutter chips

Melt and blend. Add 2 cups rice crispy cereal or special K, and 2 cups salted peanuts. Spread on crust and chill. Melt a Hershey chocolate bar and drizzle over the topping (optional).


PEANUT BRITTLE

1 cup sugar
1/3 cup water
1/3 cup white karo
Cook to a hard ball stage.
ADD:
1 cup raw spanish peanuts
Stir constantly until it turns a golden brown. Quickly remove from stove and ADD:
a dash of salt
1/2 teaspoon vanilla
2 teaspoons butter or marg.
1 teaspoon soda
Mix well and spread quickly on a buttered cookie sheet with a spoon or a spatula. Spread as thin as possible. Let cool and break into pieces.
One can add 2 teaspoons peanutbutter at the same time you add the vanilla, this will help the brittle from sticking to your teeth.




SPICED NUTS
1 1/2 cups sugar
1/2 cup sherry (any kind)
1/2 teaspoon cinnamon
2 to 3 cups nut meat (walnuts, pecans and/or peanuts)

Boil sugar and sherry to 240 degrees or until a few drops of mixture into cold water forms a soft ball. Remove from heat and quickly add nuts and cinnamon.
Stir until cloudy. Turn out on to a buttered cookie sheet and separate nuts.









TURTLES
Makes 24 300 degrees 9 to 10 minutes

72 pecan halves (about 4 ounces)
24 vanilla caramels
1 teaspoon shortening
1 package (6 oz.) semisweet chocolate chips

Heat oven to 300 degrees. Cover cookie sheet with aluminum foil, shiny side up; grease. For each candy, place 3 pecan halves in Y shape on foil. Bake 9 to 10 minutes or just until candy is melted.
Heat shortening and chocolate chips over low heat, stirring constantly, just until chocolate is melted. Spread mixture over candies, leaving ends of pecans uncovered. Refrigerate about 30 minutes or just until chocolate is firm.










NO COOK DIVINITY
about 5 1/2 dozen

1 package (7.2 ounces) fluffy whit frosting mix
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 cup boiling water
4 to 4 1/2 cups powdered sugar
1 cup chopped nuts

Beat frosting mix (dry), corn syrup, vanilla and boiling water in small bowl on high speed about 5 minutes or until stiff peaks form. Transfer to large bowl; gradually beat in sugar on low speed. (it may be necessary to stir in the last cup of sugar by hand.) Stir in nuts.
Drop mixture by teaspoonfuls onto waxed paper. Let stand at room temperature at least 12 hours, turning candy over once, until outside of candy is firm.








CHOCOLATE BARS
8 inch square pan 350`F

Mix together: 2 cups gram cracker crumb
1/2 cup soft butter or marg.
Put in 8" pan, press and bake 10 minutes

Mix: 1 can eagle brand milk
2 cups flake coconut
pour over gram cracker crust and bake another
10 minutes.

Frosting: Melt one large Hershey candy bar and put on top.
Sprinkle with chopped nuts. Cool and then cut into pieces.
(The thicker the Hershey chocolate, the harder it will be to cut.)







Aplets/Cotlets

3 Table. gelatin,plain
1 1/2 cups applesauce or mashed apricots
1 cup chopped nuts
2 cups sugar
1 1/2 Table vanilla
a drop of almond extract/flavoring

Combined sauce, jello, and sugar in saucepan. Cook and stir over low heat until sugar dissolves. Add nuts and pour into a buttered 8" or 9" square pan/ Refrigerate until firm. Cut into 1" squares and roll in powder sugar. Chill





Cranberry Candy (like aplets)

1 - 16 oz cranberry sauce, jelled, not whole
1 cup sugar
1 - 3 oz pks and red jello
2/3 cup chopped nuts

Combined sauce, jello, and sugar in saucepan. Cook and stir over low heat until sugar dissolves. Add nuts and pour into a buttered 8" or 9" square pan/ Refrigerate until firm. Cut into 1" squares and roll in powder sugar. Chill