Find Recipes Instantly! (Type the Recipe name or any Ingredient) Candy Easter Eggs 1/4 pound soft margarine 1/2 teaspoon salt 2 pounds confectioners sugar 1/2 pounds cream cheese 1/4 teaspoons vanilla 1 (12-ounce) jar peanut butter 8 ounce package semi sweet chocolate 1/2 ounce cocoa butter In a large bowl blend the above ingredients. Shape into small egg shapes. Set on waxed paper-lined cookie sheets. Allow to air dry several hours or overnight. COATING: Melt semi-sweet chocolate with cocoa butter in top of double boiler. Do not allow the water in the bottom pan to boil. Remove from heat and allow to cool slightly. Dip eggs and coat. Place on waxed paper to harden. Candied Spoons 4 peppermint hard candies 4 lemon drop hard candies 4 orange hard candies 6 silver spoons Preheat toaster oven to 300. Place 2 peppermint candies on a spoon. Place the spoon on broiler tray. Prop spoon handle up slightly with a rolled up piece of foil to make it level. Cook until candy melts, about ten minutes. Using a hot pad, remove from oven. Using another spoon, push down on the melted candy firmly so that it spreads out to the rim of the spoon. Place the spoon, handle-side down in a glass until it sets. Place glass in the freezer to cool the candy more quickly. Repeat with remaining candies and spoons. More candied spoons Dip a spoon into melted chocolate and let set. Dot melted white chocolate onto the dark chocolate. Dip a spoon into melted chocolate and cover with sprinkles. Let set. To make hot chocolate even sweeter, dip a spoon into melted chocolate and before the chocolate sets, dot the spoon with a few mini marshmallows. Let cool. Buttermilk candy 1 Stick Butter 1 Cup Buttermilk 1 Teaspoon Soda 2 Tablespoons White Corn Syrup 2 Cups Sugar 1/2 Cup Finely Chopped Pecans 1 Teaspoon Vanilla Preparation Combine all ingredients except Pecans and vanilla in a LARGE sauce pan or Dutch Oven. The mixture will boil up with the soda in it so it need a large pan then it cooks down. Cook to soft ball stage on a candy thermometer that has been tested in boiling water to your area. Add Vanilla and allow to cool slightly then beat until no longer shiny. Either shape into a roll and roll it in pecans or stir the pecans into it and put in an 8"x8" pan to cut like fudge. Candy Corn Ice Cream 1 pint vanilla ice cream 1 pint orange sherbet 1 pint lemon sherbet Candy corn, garnish Line a glass loaf pan or a metal loaf pan with plastic wrap, allowing excess wrap to extend over the ends and edges. Spread slightly softened vanilla ice cream evenly over the bottom, keeping the sides as free of excess ice cream as possible. Return the dish or pan to the freezer until the ice cream is hard. Add a layer of orange sherbet, and then a layer of lemon sherbet in the same manner. To serve, invert the dessert onto a serving plate. Remove the dish or pan and plastic wrap. If necessary, use a knife or a narrow metal spatula to smooth sides and top before slicing. Garnish with candy corns. Makes 8 to 10 servings. Candy Glass Ingredients: Holiday cookie cutters Hard candies and sprinkles 10 inch length of ribbon Procedure: Preheat oven to 350 For a mold, wrap the bottom and sides of a cookie cutter with foil. Set on a baking sheet and coat with cooking spray. Fill each cookie cutter with a single layer of candies. Bake for 10 minutes or until melted. Add sprinkles, cool for 2 minutes, then use a chopstick to poke a hole near the top for hanging. Once cool, remove from the mold and hang with a ribbon. Tester's tip: Jolly Rancher candies work best, since they produce the brightest color. Taffy Candy Canes Ingredients: 1 1/4 cups sugar 1/4 cup water 2 tablespoons white distilled vinegar 1 1/2 teaspoons butter 1/2 teaspoon peppermint extract Red Food Coloring 1. Combine the sugar, water, vinegar and butter in the medium saucepan. 2. Cook over medium heat until sugar is dissolved,stirring constantly. 3. Lower the heat and continue to cook without stirring,to 260 degrees on the candy thermometer or until a small amount of syrup forms a firm ball when dropped in very cold water. 4. Remove from heat and stir in the peppermint extract. 5. Pour half the mixture into the buttered pan. 6. Color the remaining half with red food coloring. Allow to cool a few minutes. 7. With clean, lightly buttered hands, pull the taffy until it begins to feel a little stiff (about 6 to 8 minutes) 8. Take one strand of white and one of red and twist together,then form into candy-cane shapes. Allow to cool on waxed paper. Candied Tea Stirrers 1 pkg. lemon or cinnamon flavored hard candy, crushed 2 Tbsp. light corn syrup Clear plastic spoons Line a cookie sheet with waxed paper and mist with cooking spray. Over low heat, melt crushed candy and corn syrup in saucepan, stirring frequently. Spoon candy into bowl-portion of each plastic spoon. Place spoons on prepared cookie sheet with handles on rims and spoons level. Allow to completely harden. Wrap each spoon in clear plastic bags tied with ribbon. Candy Bar Cookies Prep Time: 1 hour 15 minutes Base: 3/4 cup powered sugar 3/4 cup margarine or butter, softened 2 tbsp whipping cream 1 tsp vanilla 2 cups all-purpose flour Filling: 21 caramels, unwrapped 3 tbsp whipping cream 3 tbsp margarine or butter 3/4 cup powdered sugar 3/4 cup chopped pecans Glaze: 1/3 cup semisweet chocolate chips 1 tbsp whipping cream 2 tsp margarine or butter 3 tbsp powdered sugar 1 tsp vanilla 40 pecan halves (1/2 cup), if desired -1- In large bowl, combine all base ingredients except flour; blend well. Add flour; mix well. If necessary, cover dough with plastic wrap; refrigerate 1 hour for easier handling. -2- Heat oven to 325F. On well-floured surface, roll out half of dough at a time into 10 x 8 inch rectangle. With pastry wheel or knife, cut into 2-inch squares. Place 1/2 inch apart on ungreased cookie sheets. -3-Bake at 325F for 10 to 13 minutes or until set. Remove from cookie sheets place on wire racks. Cool 15 minutes or until completely cooled. -4- In medium saucepan, combine caramels, 3 tbsp whipping cream and 3 tbsp margarine; cook over low heat, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in 3/4 cup powdered sugar and chopped pecans (add additional whipping cream a few drops at a time, if needed for desired spreading consistancy. Spread 1 tsp warm filling on each cookie square. -5- In small saucepan, combine chocolate chips, 1 tbsp whipping cream and 2 tsp margarine. Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. REMOVE FROM HEAT. Stir in 3 tbsp powdered sugar and 1 tsp vanilla. Spread glaze evenly over caramel filling on each cookie. Top each with pecan half, Makes 40 cookies.