CANDY CANDY CANDY CANDY CANDY CANDY CANDY CANDY 7777777777777777777777777777777777777777777777777777777777777777777777 Amy's Truffle's 1/3 cup heavy cream 1 bag (11oz) white chocolate chips 2 tbs butter 1stp 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 77777777777777777777777777777777777777 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. 777777777777777777777777 Toffee Butter Crunch 2 sticks butter 1 cup sugar 3 Tbl. water 1 Tbl. white karo syrup 1/2 cup chopped pecans 3/4 cup chocolate chips (semi sweet) prepare 9x13 pan by lining with foil, extending the foil over the sides. (for easy removal) Melt butter in 2 qt saucepan and butter the sides of the pan. Add sugar, water and syrup cooking over medium high heat until boil. Use candy thermometer & lower heat to medium. Cook to 285 degrees (Soft crack) stirring constantly. (Takes a while). Remove from heat and quickly stir in pecans. Spread mixture in in prepared pan. Let stand for 5 minutes and sprinkle chocolate chips over mixture . Allow several minutes to melt. Spread chocolate over entire mixture. Chill until firm. (about 30 minutes.) Remove from pan and break into pieces. Makes 1 1/2 pounds candy. This is Awesome!!! And easy to make too. 77777777777777777777777777777777777777 Cranberry Clusters 2 cups semi sweet chocolate chips 2/3 cup dried cranberries 2/3 cup cashews In microwave or saucepan, melt the chocolate chips. Stir in the cranberries and cashews. Drop by teaspoonful onto a waxed paper lined baking sheet. Let sit until set. Bark - Use extra chocolate and pour onto the baking sheet. Break up when set 77777777777777777777777777777777777 5 MINUTE FUDGE REALLY QUICK AND VERY GOOD                    5 min. fudge 12 oz milk chocolate choc chips                       no better fudge or easier. les has made tons 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. &&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& Microwave Peanut Clusters 1/2 pound vanilla flavored bark 16-ounce package (1 cup) semisweet chocolate pieces. 2 cups peanuts Place the vanilla bark and the chocolate piece in a 2-1/2 quart non matel bowl. (i do mine on the stove in ab double boiler. Cook uncovered, in a counter top microwave oven on 100% powder about 2-1/2 minutes. or just till the mixture becomes smooth when stirred. Stir in peanuts.. Drop peanuts mixture from a teaspoon onto a baking sheet lined with waxed paper. Chill about 30 minutes or till firm. Store tightly covered in a cool place. Makes about 36. For the chocolate i use chocolate bark and the chocolate chips. The vanilla i use the vanilla bark and use nanilla chips. 7777777777777777777777777777777777777777777777 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" 7777777777777777777777777777777777777777777777777 COCONUT BALLS ½ cup butter, melted (1 cube) 2 (3.5oz each) cans angel flake coconut (3 cups coconut) 4 cups walnuts, chopped 1 can (14oz) Eagle Brand sweetened condensed milk 2 (16oz each) boxes powdered sugar (2 boxes equals 8 cups) In a large bowl, pour the melted butter over the Angel Flake coconut; add the chopped nuts, Eagle Brand milk and powdered sugar. Mix together and then form into balls. Place on waxed paper on cookie sheet…Chill in refrigerator or freezer for 3 hours. Note: When forming the balls the last part became a little dry…I added 1 tablespoon of melted butter. Chocolate Dipping: 12 ounces chocolate chips (2 cups) 2 ounces paraffin Melt in double boiler. Keep warm while dipping. Dip with prongs and place on waxed paper. ---------------------------- This is the recipe I use, and Yes they are also called Martha Washington Candy. I omit the nuts. the only thing I do different is I don't melt the butter, just soften it at room temp. then mix it into the powdered sugar. I use a whole bag of coconut, My mom used to make them and wrap the mixture around maraschino cherries also. For the pariffin, I only use about 2 - 3 TBS once its melted. One batch will make over 100 candies. 7777777777777777777777777777777777777777777777777777777 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. 7777777777777777777777777777777777& 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. 7777777777777777777777777777777777777777777 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. 777777777777777777777777777777777777777 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. 7777777777777777777777777777777777 TIGER BUTTER CANDY    easy and great 1 pound white confectionery coating -- cut into pieces<o:p></o:p> 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.< 7777777777777777777777777777&&&&&& Oreo Cookie Chocolate Bark Prep: 20 min. Total: 1 hour 20 min. (incl. refrigerating) Makes: 14 servings, one piece each. 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.  7777777777777777777777777777777777777 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. 777777777777777777777777777777777777 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. &&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&& Candykisses 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 @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ 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!! 7777777777777777777777777777777777777777777777777777777777 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. 77777777777777777777777777777777777 Divinity that I have always made. WHEN  it turns out it is GREAT-- GOOD LUCK 2 2/3 c sugar 2/3 c c white corn syrup 1/2 cup water--if humid use 1 T less 2 egg whites 1 t vanilla 2/3 c nuts stir sugar corn syrup and water over low heat until sugar is dissolved. Cook without stirring to 260 on candy thermometer. or until small amout of mixture dropped into very cold water forms a hard ball.     Im mixer bowl. beat egg whites til stiff peaks form  continue beating while pouring hot syrup in a thin stream into egg whites. add vanilla. beat until mixture hold its shape and becomes slightly dull. Mixture may be to stiff for mixer. Fold in nuts. Drop mixture from tip of buttered spoon onto wax paper. 77777777777777777777777777777777777777777777777777777777777777 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. 7777777777777777777777777777777777777777777 Just a note to say I CAN NOT hardly every make a good batch of divinity. They say humidity will kill divinity, so might not want to make it on a humid day. MICROWAVE DIVINITY Effort: average Comments: Don’t make this on a rainy day. WE PREFER WITH NO PECANS Ingredients: 2-1/4 cup sugar 1/2 cup water 1/2 cup white karo syrup 1/3 teaspoon salt 2 egg whites, beaten stiffly 1-1/2 teaspoon vanilla 1/2 cup pecans, chopped, optional Instructions: Mix first 4 ing. In 2 qt. dish, loosely covered with waxed paper Microwave on high for 5 min. uncover & stir. Microwave on high another 8 - 10 min., until hard ball stage (260) Beat 2 egg whites on high til firm. Mix syrup, slowly, with egg whites, beat 4 - 5 min. Add vanilla & pecans. Spoon on wax paper "Cherish yesterday, dream tomorrow, live today" 777777777777777777777777777777777777777777777777777777777777777 Marshmallow Cream Divinity 24 servings 1/3 c water 7 ozs marshmallow cream 1 1/2 c granulated sugar 1 tsp pure vanilla extract 1/4 tsp cream of tartar 1/4 c walnuts, chopped 1/8 tsp salt In a saucepan, place water, sugar, cream of tartar, and salt. Boil over high heat, without stirring, until candy thermometer reaches 248. Place marshmallow cream in a small bowl. Mix on low speed. Gradually add hot sugar mixture. Mix well. Fold in vanilla extract. Continue mixing on low speed until mixture begins to lose it gloss and hold it's shape when dropped from spoon. Fold in walnuts. Drop by teaspoonfuls onto wax paper. Cool and store in airtight container 77777777777777777777777777777777777777777777777777777777777777777 No-Cook Divinity Looking for a no-bake recipe that satisfies your sweet tooth? "This candy recipe is simple and yummy," says Linda Huffman of Charleston, Arkansas. "It's the only divinity I know that will turn out every time." INGREDIENTS 1 package (7-1/2 ounces) white frosting mix 1/3 cup light corn syrup 2 tablespoons boiling water 1 teaspoon vanilla extract 3-3/4 cups confectioners' sugar 6 tablespoons hot water 1 cup chopped nuts In a large mixing bowl, combine the frosting mix, corn syrup, boiling water and vanilla. Beat on high speed for 5 minutes. Gradually add confectioners' sugar, hot water and nuts; mix well. Drop by teaspoonfuls onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container. Yield: about 2 pounds.                                   -------------------------------------- Yes, it is a dry frosting mix. Look for Betty Crocker dry white frosting mix or the Jiffy brand, 7777777777777777777777777777777777777777777777777777777777777777777777 if you want cherries in your divinity --use--marishino cherries. I drain, then chop them up and stir into the divinity with the nuts. 7777777777777777777777777777777777777777777777777777777777 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. 77777777777777777777777777777777777777777777777777777777777 Peppermint Divinity 21/2 cups sugar 1/2 cup light corn syrup 1/2 cup water 2 egg whites 1 teaspoon vanilla 1/2 cup crushed peppermint candies 6 drops red food coloring (optional) Step 1: Combine sugar, light corn syrup, and water in a heavy 2-quart saucepan. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar (about 5 to 7 minutes). Avoid splashing mixture on sides of pan. Step 2: Carefully clip candy thermometer to side of pan. Cook over medium heat without stirring, till thermometer registers 260°, hard-ball stage (about 15 minutes). Mixture should boil at a moderate, steady rate over the entire surface. Step 3: Remove saucepan from heat; remov e thermometer from saucepan. Step 4: Immediately beat egg whites in a large mixer bowl with a sturdy, freestanding mixer on medium speed till stiff peaks form (tips stand straight). Step 5: Gradually pour hot mixture in a thin stream (slightly less than 1/2-inch diameter) over egg whites, beating with the electric mixer on high speed and scraping the sides of the bowl occasionally (about 3 minutes). Step 6: Add vanilla, crushed candy and red food coloring, if desired. Step 7: Continue beating on high speed, scraping the sides of the bowl occasionally, just till mixture starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon but mound on itself and not disappear into remaining mixture (about 3 to 5 minutes). Step 8: Quickly drop mixture from a teaspoon onto a baking sheet lined with waxed paper. (If mixture is stiff to spoon and has a rough surface, beat in hot water, a few drops at a time, till it is a softer consistency.) Stor e tightly covered up to 4 days. Makes 40 pieces. SPICED PUMPKIN FUDGE: 3 cups sugar 3/4 cup butter or margarine 2/3 cup evaporated milk 1/2 cup Libby's Solid Pack Pumpkin 1 teaspoon pumpkin pie spice 1 12oz package butterscotch morsels 7 ounces marshmallow creme 1 teaspoon vanilla extract In heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to boil, stirring constantly until mixture reaches 234 degrees F on candy thermometer, about 10 minutes. Remove from heat; stir in butterscotch morsels. Add marshmallow creme and vanilla, mixing until well blended. Quickly pour into greased 13x9 baking pan, spreading just until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator. 77777777777777777777777777777777777777777777777 Peanut Butter Drops...                                 holy cow good. easy quick   keep for sure 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!!!!