Category: Candy

Ingredients:

26 large marshmallows
1112 cups semi-sweet-chocolate chips
1/2 cup chunky peanut butter
2 T. butter or margarine

Instructions:

Line a 9″ square pan with foil; butter the boil. Arrange marshmallows in pan. In a double boiler or microwave safe bowl, melt chocolate chips, peanut butter and butter. Pour over the marshmallows. Chill completely. Cut between marshmallows. Yields 3 dozen.

Notes:

Tbsp. is a great recipe to use with those little ones, as it aJlows them the opportunity to assist, watch and really “cook” but best of all, to EAT!

Servings Yield:

Yields 3 dozen

Ingredients:

1/2acups packed brown sugar
1 cup butter or margarine
1 cup light corn syrup
11. tsp. salt
1 (14-oz.) can sweetened condensed milk
1 tsp. vanilla extract
1/2 lb. whole pecans
1 (6-oz.) cup semi-sweet chocolate chips
1 (6-oz.) cube milk chocolate chips
2 Tbsp. shortening

Instructions:

In large saucepan, combine first 4 ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk and mix weJJ. Continue cooking unti1 candy thennometer reads 248°(firm-ball stage). Remove from heat, stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuJs onto a waxed paper-lined cookie sheet. Chill until firm. Melt chocolate chips and shortening in a microwave-safe bowl or double boiler. Drizzle over each cluster. Cool. Yields about 4 dozen.

Notes:

It is hard to resist rich chewy caramel over crunchy pecans covered with sweet chocolate. Tbsp. candy has become a holiday favorite of our family and is fun to make and to eat.

Servings Yield:

Yields about 4 dozen

Ingredients:

2 cups sugar
1 tsp. soda
1 cup buttermilk
1/4 tsp. salt
2 Tbsp. butter
2 1/2 cups pecan halves

Instructions:

In a large heavy saucepan, combine sugar, soda, buttermilk, and salt. Cook over high heat for 5 minutes or until candy thermometer reaches 210°F, stirring constantly and scraping the bottom of the pan. Add butter and pecans. Continue cooking, stirring constantly, until candy reaches 234°F. Remove from heat and cool slightly. Beat until thick and creamy. Drop by tablespoons onto waxed paper and cool. Makes 18 two-inch pralines.

Notes:

Servings Yield:

Ingredients:

1 1/2 cups pecans
2 cups sugar
1 cup butter
1/2 cup light cream
1/2 cup light Karo syrup
1/2 tsp. salt
2 tsp. vanilla
1 package chocolate chips, melted

Instructions:

Butter a 13 x 9-inch pan. Sprinkle 1/2 cup pecans over the bottom of the pan. Mix sugar, butter, cream, syrup, and salt in a large pan. Cook until hard-crack stage (300°F). Remove from heat; stir in vanilla. Pour into pan. Cool and remove from pan. Spread melted chocolate over toffee. Sprinkle remaining pecans over top. Cool and break into bite-size pieces.

Notes:

Servings Yield:

Ingredients:

1 cup butter
1 cup granulated sugar
3 Tbsp. water
1/2 cup chopped walnuts or
pecans
I (6-oz.) package semi-sweet morsels, melted

Instructions:

Butter a 9″ square pan. Melt butter in a 2 Qt. saucepan. Stir in sugar gradually. Add syrup and water. Cook over moderate heat, stirring occasionally to 290° on candy thennometer or until a little mixture in cold water becomes very brittle. Add 1 c. nuts. Cook 3 minutes more, stining constantly. Pour in pan. When cold, remove from pan. Melt chips, coat one side with chocolate and nuts. Aip and repeat. Break into pieces.

Notes:

Servings Yield:

Ingredients:

2/3 cup butter (no substitutes)
4 (I-oz.) squares unsweetened chocolate
4 eggs
1 tsp. salt
2 cups sugar
11⁄2 cups all purpose flour
1 tsp. baking powder
1 cup chopped pecans

Instructions:

In a microwave or double boiler, melt butter and chocolate; cool for 10 minutes In mixing bowl, beat eggs and salt until foamy. GraduaUy add sugar; mix well. Stir in chocolate mixture. Combine flour and baking powder, gradually add to chocolate mixture. Stir. in pecans. Pour into. a greased 15 X 10 X I” baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out cJean. Cool. Add frosting.

Notes:

Servings Yield:

Ingredients:

2/3 cup butter (no substitutes)
4 (I-oz.) squares unsweetened chocolate
4 eggs
1 tsp. salt
2 cups sugar
1/2 cups all-purpose flour
1 tsp. baking powder
1 cup chopped pecans

Instructions:

In a microwave or double boiler, melt butter and chocolate; cool for IO minutes In mixing bowl, beat eggs and salt until foamy. Gradually add sugar, mix well. Stir in chocolate mixture. Combine flour and baking powder; gradually add to chocolate mixture. Stir in pecans. Pour into a greased 15 X JO X 1″ baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. Add frosting.

Notes:

Servings Yield:

Ingredients:

1 cup sugar
1 cup dark corn syrup
1 cup butter or margarine
1 (14-oz.) can swedened
conden.4ied milk
1 t p. vanilla extract

Instructions:

Line an 8″ square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3 qt. saucepan. Bring to a boil over medium heat, stirring constantly. Boil !, lowly for 4 minutes without stirring. Remove from heat and stir in milk. Reduce heat to medium low and cook unti1 candy thermometer reads 238° (soft-ball siage), stirring constantly. Remove from the heat and tir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into I” squares. Wrap individually in waxed paper, twi t ends. Yields 64 pieces.

Notes:

These are so much better than store bought caramels that there is no comparison. I found this recipe in a newspaper years ago and make these not only at Christmas, but year ’round. These soft buttery caramels are a definite hit with e-. eryone.

Servings Yield:

Yields 64 pieces

Ingredients:

40 grahum cracker squa
finely crushed, dil’ided
24 large marshmallo” s, snippt!d
8 oz. dates, chop
2 cups choppro “alouts
11/ cups heavy cream
‘hip crea optional
377 t

Instructions:

In bowl, combine 2 cups of graham cracker crumb ma. r. Jlmallow dntes and walnuts. Stir in cream; mix thoroughly. Sha into a 1-i X 3” log. Roll in remaining crumbs. Vmp tightly in plastic wrnp or foil. Refrigerate at kast 6 hours or ovemight. Slice; garnish with whipP’,,-d cream. Yields l0-12 servings.

Notes:

Servings Yield:

Yields l0-12 servings

Ingredients:

1/2. cup. sugar
1/2 cup white corn syrup
1⁄2 cup water
2 egg whites beaten stiff vanilla

Instructions:

Mix sugar, syrup and water. Cook until soft ball stage. Pour hot mixture over beaten whites. Beat until it holds shape. Add vanilla. Spoon on wax paper.

Notes:

I wish that you could’ve seen my grandmother’s divinity. Sh. e made it just perfect and loved to serve it in a glass bowl I remember like it was yesterday.

Servings Yield: