Candy Recipes
Perfect Peppermint Patties
1 lb. Powdered Sugar
3 T. Butter, softened
2 t. Peppermint Extract
1/2 t. Vanilla
1/4 c. Evaporated Milk
2 c. Chocolate Chips, semisweet
2 T. Shortening
In a bowl, combine first 4 ingredients. Add milk and mix well. Roll into 1" balls and place on
a waxed paper-lined cookie sheet. Chill for 20 min. Flatten with a glass to 1/4"; chill for 30 min.
In a double boiler or microwave safe bowl, melt chocolate chips and shortening. Dip patties;
place on waxed paper to harden and freeze for a short while.
Peanut Butter Potato Candy
1 lg. Potato, peeled & boiled
1-1/2 boxes Powdered Sugar
3 T. Peanut Butter
Boil potato and allow to cool. Mash potato while gradually adding powdered sugar.
More or less sugar may be used depending on size of potato. When desired consistency
is reached, roll out mixture. Spread peanut butter on top. Make a roll about the
diameter of a silver dollar and refrigerate. When cool, slice & serve.
Peanut Brittle
3 c. Sugar
1-1/2 c. Water
1 c. Light Corn Syrup
3 c. Raw Unblanched Peanuts
1 t. Baking Soda
1/4 c. Butter
1 t. Vanilla
In a 3-qt. saucepan stir together sugar, water and corn syrup. Cook, stirring
constantly until mixture comes to a boil. Continue cooking until mixture reaches 232
degrees on candy thermometer or spins a 2" thread when spoon is raised. Stir in peanuts,
continue boiling, stirring occasionally until mixture reaches 300 degrees or until small
amount of mixture when dropped into very cold water, separates into hard threads. Remove
from heat; stir in baking soda, butter and vanilla. Quickly pour into two 15-1/2" x 10-1/2" x 1"
greased jelly roll pans. As mixture begins to harden, pull until thin. Break into serving size pieces.
Easy Pecan Log
2 c. Marshmallow Creme
3-1/2 c. Powdered Sugar
1 t. Vanilla
1/4 t. Butter Flavoring
1 (14 oz.) pkg. Caramels
2 T. Heavy Cream
Chopped Pecans
Combine marshmallow cream, powdered sugar, vanilla and butter flavoring. Knead until
all sugar is thoroughly blended. Shape into 8 rolls. Wrap each in plastic and freeze. Melt
caramels and heavy cream in the top of a double boiler. Dip frozen candy rolls in melted
caramel and roll in chopped pecans. Store covered in a cool, dry place.
Almond-Butter Crunch
1 c. Butter
1-1/3 c. Sugar
1 T. Corn Syrup
1 c. Almonds, toasted & coarsely chopped
4 (4-1/2 oz.) Milk Chocolate Bars, melted
1 c. Blanched Almonds, toasted & finely chopped
Melt butter in large saucepan. Add sugar, corn syrup and 3 T. water. Cook, stirring
occasionally, to hard crack stage or 300 degrees on candy thermometer. Stir in coarsely
chopped almonds quickly. Spread candy in ungreased 13" x 9-1/2" x 2" pan. Cool thoroughly.
Turn out on waxed paper; spread half the chocolate over almond mixture. Sprinkle with half
the finely chopped almonds. Cover with waxed paper; invert. Spread remaining chocolate over
almond mixture. Sprinkle with remaining almonds. Chill until chocolate is firm; break into pieces.
