BOIL SUGAR AND MILK 6 MINUTES, STIRRING CONSTANTLY. REMOVE FROM HEAT; ADD CHOCOLATE CHIPS, BUTTER AND VANILLA. STIR AND POUR INTO BUTTERED PANS. TOP WITH NUTS, AND PRESS IN SLIGHTLY SO NUTS WILL BOND WITH CANDY. LET STAND 6 HOURS AND CUT INTO SQUARES. YIELD 5 LBS.
CHOCOLATE COATED CANDIES (ALL SOFT CENTERS)
2 1 LB BOXES POWDERED SUGAR
1 CAN SWEETENED CONDENSED MILK
VARIOUS FLAVORINGS (SEE BELOW)
2 BAGS SEMI-SWEET CHOC CHIPS
2 STICKS MARGARINE, SOFTENED
1 t VANILLA
FOOD COLORING
1/2 BLOCK PARAFFIN
NOTE: YOU CHOOSE WHAT FLAVORINGS YOU WANT, AND AS MANY AS YOU WANT. SOME EXAMPLES ARE; LEMON, ORANGE, MAPLE, MOCHA, CHOCOLATE, MINT, COCONUT, RUM, BOURBON, BUTTER, ETC. THE CHOICE IS UP TO YOU.
CREAM TOGETHER MARGARINE AND A LITTLE OF THE POWDERED SUGAR. ADD SWEETENED CONDENSED MILK AND THE BALANCE OF THE SUGAR; ADD THE VANILLA. NEXT DECIDE HOW MANY DIFFERENT FLAVORS YOU WANT AND DIVIDE THE ABOVE MIXTURE INTO THAT MANY PORTIONS. PLACE EACH PORTION INTO A SEPARATE BOWL AND ADD FLAVORINGS; KNEAD IN EVENLY.
COMBINE FOOD COLORING TO GET THE COLOR YOU WANT FOR A PARTICULAR FLAVOR, (FOR EXAMPLE, FOR MAPLE YOU WOULD USE A FEW DROPS OF RED AND A FEW DROPS OF GREEN TO OBTAIN A LIGHT BROWN COLORED CENTER. OR A LITTLE RED AND YELLOW TO GET ORANGE, ETC.) ROLL CANDY IN BITE SIZED PIECES AND PLACE ON WAXED PAPER. INSERT A TOOTH PICK INTO EACH.
PLACE IN FREEZER UNTIL FROZEN HARD. THEN MELT THE CHOCOLATE CHIPS AND PARAFFIN OVER HOT WATER. DIP CANDY INTO CHOCOLATE AND PLACE BACK ON THE WAXED PAPER AND REMOVE THE TOOTH PICKS. ALLOW CHOCOLATE TO SET.
DELICIOUS, HARD TO TELL FROM A BOX OF SCHRAFF’S
ROCKY ROAD CANDY
1 12oz PKG SIMI-SWEET CHOC CHIPS
1 14oz CAN SWEETENED CONDENSED MILK
1 10oz PKG MINIATURE MARSHMALLOWS
2 T MARGARINE
2 C DRY ROASTED PEANUTS
IN A HEAVY SAUCEPAN, OVER LOW HEAT, MELT CHIPS WITH THE SWEETENED CONDENSED MILK AND MARGARINE; REMOVE FROM HEAT. IN A LARGE BOWL, COMBINE NUTS AND MARSHMALLOWS; FOLD IN CHOCOLATE MIXTURE. SPREAD ON A LARGE GREASED PLATTER, COOL AND CUT INTO SQUARES. YIELD 40 SQUARES
PINK DIVINITY
2 C SUGAR 3/4 C WATER
1/4 C LIGHT CORN SYRUP
2 EGG WHITES
1 t VANILLA
3 DOZ. PECAN HALVES
3-4 DROPS OF RED FOOD COLORING
COMBINE SUGAR, WATER & CORN SYRUP IN A LARGE
SAUCEPAN; COOK OVER LOW HEAT, STIRRING
CONSTANTLY, UNTIL SUGAR DISSOLVES. COOK OVER
HIGH HEAT WITH OUT STIRRING UNTIL MIXTURE
REACHES HARD BALL STAGE (260 DEGREES). BEAT EGG
WHITES UNTIL STIFF. POUR HOT SUGAR MIXTURE IN A
VERY THIN STREAM OVER EGG WHITES WHILE BEATING
CONSTANTLY AT HIGH SPEED. ADD VANILLA AND FOOD
COLORING. CONTINUE BEATING 3-5 MINUTES, OR UNTIL
MIXTURE HOLDS ITS SHAPE. QUICKLY DROP BY
HEAPING TEASPOONS ON TO WAX PAPER. PRESS A
PECAN HALF ON TO TOP OF EACH PIECE. ALLOW TO
COOL AND SET COMPLETELY BEFORE SERVING.
CHOCOLATE/BUTTERSCOTCH FUDGE
1 C BUTTERSCOTCH CHIPS
1 CAN SWEETENED COND. MILK
2 C SEMI-SWEET CHOCOLATE CHIPS
1 t VANILLA
1/2 C CHOPPED NUTS
LINE AN 8" SQUARE PAN WITH FOIL. IN A SMALL
MICROWAVE-SAFE BOWL, PLACE BUTTERSCOTCH CHIPS
AND 1/3 CUP OF THE SWEETENED CONDENSED MILK; SET
ASIDE. IN A MEDIUM MICROWAVE-SAFE BOWL, PLACE
CHOCOLATE CHIPS, REMAINING SWEETENED
CONDENSED MILK AND VANILLA. MICROWAVE AT HIGH
FOR 1 MINUTE; STIR UNTIL CHIPS ARE MELTED AND
SMOOTH; STIR IN WALNUTS; SPREAD INTO PREPARED
PAN. MICROWAVE BUTTERSCOTCH CHIPS AT HIGH FOR
45 SECONDS; STIR UNTIL CHIPS ARE MELTED. SPREAD
EVENLY OVER CHOCOLATE LAYER. REFRIGERATE UNTIL
FIRM. REMOVE FROM PAN; PEEL OFF FOIL; CUT INTO
SQUARES. STORE IN REFRIGERATOR.
CHOCOLATE COVERED COCONUT CANDY
BARS
(They taste like that famous brand name that you buy in the store)
2 lb ( 7 cups) powdered sugar
1 stick of margarine, room temp.
1/4 t Vanilla
1 dash of salt
1 large bag of Shredded Coconut
1 can of Sweetened Condensed Milk (not regular canned milk)
1 large pkg of Simi-sweet Chocolate Chips
½ bar of Paraffin
Combine all ingredients (except chocolate chips and paraffin) in a
large bowl and mix by hand until thoroughly mixed. Dip out
heaping tablespoons full and shape like a mounds bar. Place on a
waxed paper lined cookie sheet and place in the freezer until set
hard. Melt chocolate and paraffin in a double boiler over low heat
(do not boil the water). Mix well and dip candy in the melted
chocolate and then back on the waxed paper until chocolate is set.
NOTE: To change the variety, use Milk Chocolate Chips and place
two whole almonds on top of each bar before dipping.
PEANUT BUTTER FUDGE
2 JARS MARSHMALLOW CREAM
1-1/2 C SUGAR
2/3 C EVAPORATED MILK
1/4 C MARGARINE
1/4 t SALT
1 t VANILLA
12 oz PEANUT BUTTER CHIPS
1 C PECANS OR ENGLISH WALNUTS
BOIL SUGAR, MARGARINE, MARSHMALLOW CREAM,
EVAPORATED MILK AND SALT FOR FIVE MINUTES.
STIRRING CONSTANTLY. REMOVE FROM HEAT AND ADD
12 oz OF PEANUT BUTTER CHIPS AND COARSELY
CHOPPED NUTS. POUR INTO A 9" SQUARE, BUTTERED OR
WAXED PAPER LINED PAN AND LET COOL AND SET
BEFORE CUTTING INTO SQUARES. NOTE: AS AN ADDED
TOUCH, MELT 2 CUPS OF MILK CHOCOLATE CHIPS AND 1
TABLESPOON OF MARGARINE, STIR TOGETHER, AND
SPREAD ON TOP OF FUDGE BEFORE CUTTING INTO
SQUARES.
