Candy

2 sticks "real" butter
1-cup peanut butter
1 lb. powered sugar
1-tsp. vanilla

Place margarine and peanut butter in microwave safe bowl. Microwave on high 1 minute or until melted. Add powered sugar and vanilla. Mix well. Place in glass pan (I use 8 x 8) and refrigerate until firm. Cut into squares.

Caramel Fudge
3/4 cup butter
2 cups brown sugar
1/2 cup evaporated milk
1 teaspoon vanilla
1 cup chopped walnuts
3 cups powdered sugar

In a heavy saucepan melt butter, add brown sugar. Cook over low heat about 2 minutes, stirring constantly. Add evaporated milk. Continue cooking and stirring until mixture boils. Remove from heat. Cool until lukewarm. Stir in vanilla, walnuts, and powdered sugar. Pour in greased pan. Chill until firm. Keep in cool place.

Creamy Carrot Fudge

1-1/2 cups grated carrots
3-1/2 cups sugar
1/2 cup sweetened condensed milk
1/2 cup water
1/2 teaspoon lemon flavoring

Mix carrots, sugar, milk and water in saucepan; cook to soft ball stage. Remove from heat. Add lemon flavoring; mix well. Cool. Beat until creamy; pour into buttered pan in layer. Cool; cut into squares.

No Cook Peanut Butter Fudge

psst....here's a tip on making candy

1 cup creamy or chunk-style peanut butter
1 cup corn syrup
1 ¼ cup nonfat dry milk
1 ¼ cup sifted confectioners’ sugar

Blend peanut butter and syrup in large mixing bowl; add dry milk and confectioners’ sugar all at once. Mix with spoon, then hands, kneading on a board until smooth. Press into block ½ inch thick and cut in squares. Top with nuts, if desired. May blend cocoa into peanut butter mixture before adding dry ingredients, if desired. Yields: 2 pounds

Rocky Road

2 cups semisweet chocolate chips
2 ¼ cups miniature marshmallows
¼ cup flaked coconut
½ cup coarsely chopped walnuts

Line an 8-inch square pan with foil. Grease the foil with butter.
In the top of a double boiler, melt the chocolate over barely simmering water, stirring constantly.
Remove from the hot water and stir in the marshmallows, coconut, and walnuts.
Pour the candy into the prepared pan and using a spatula spread it into an even layer. Chill in the refrigerator for about 3 hours, or until the candy is firm.
Remove the candy from the pan. Peel off the foil and, using a sharp knife, cut the candy into 1-inch squares.

Toffee

1 cup almonds
1/2 cup butter
1 cup brown sugar
1 cup chocolate chips

Chop the almonds and pour them into a smallish(9"round) pan.
Shake the pan so the almonds are spread evenly.

In a heavy quart saucepan, mix the butter and sugar over medium
heat. Stir gently until the sugar is melted, then stir faster for
about 5 minutes. Cook to hard crack stage. I usually know it's
ready when the mixture forms into one lump.

Pour the sugar and butter onto the nuts and spread it evenly.
Sprinkle the chocolate chips on top. Cover the pan. After about
5 minutes the chips will have melted, and you can spread them
evenly over the toffee. Cool and break into chunks.

Chocolate Bourbon Balls
1 cup chocolate-wafer cookie crumbs
2 cups coarsely chopped pecans
1 cup confectioners' sugar
1-1/2 tablespoon light corn syrup
1/4 cup Bourbon

In a blender or food processor, coarsely grind the cookie crumbs with 1
cup of the pecans. Transfer to a large mixing bowl. Add the sugar,
corn syrup, and the Bourbon and mix thoroughly.
Shape the mixture into 1-inch balls.
Spread the remaining 1 cup of pecans on a plate. Roll the balls in the
nuts. These delicious candies require no cooking and will keep well in an
airtight container in a cool place. Whiskey, rum, or your favorite
liquor may be substituted for the Bourbon.

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Peanut Clusters
2 small bags chocolate chips
1 small bag butterscotch chips
2- 14 ounce bags salted peanuts

Melt the chocolate chips and butterscotch chips in a heavy pan over low
heat. Pour in the peanuts. Mix well. Drop by teaspoonfuls onto waxed
paper. Yield: 40 servings.

The secret of successful truffles is the quality of the chocolate.
Always use the best chocolate available. Truffles should be stored in a covered container in the refrigerator. They will keep for about two weeks. Serve them at room temperature.

Chocolate Nut Truffles
8 ounces semisweet chocolate
6 tablespoons unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract
½ cup finely chopped almonds

In the top of a double broiler, melt the chocolate and the butter over
barely simmering water, stirring constantly. Remove from hot water and
set aside.
In a small, heavy saucepan, bring the cream just to a boil. Remove from
the heat and pour the cream into the chocolate mixture. Mix well. Add
the vanilla and stir until the mixture is smooth. Pour into a shallow
bowl and set aside to cool, stirring occasionally.
Cover the bowl and chill in the refrigerator for about 4 hours, or until
the mixture is firm, but not solid.
Spread the chopped nuts on a plate. Scoop up the chocolate mixture with
a teaspoon and shape it into rough balls. Roll the balls in the nuts.

Taffy Treats
1/3 cup sugar
1-1/3 cup ground nuts
2/3 cups evaporated milk
1/2 cup butter or margarine
1/3 cup powder sugar
1/2 teaspoon salt
1/3 cup (packed) brown sugar
1 egg
1 teaspoon vanilla extract
2 cups sifted flour
1 package caramels

Combine sugar, 1/3-cup nuts and 1/3-cup evaporated milk in top of double
boiler; cook over boiling water, stirring, until thick. Cool. Cream
butter, powder sugar, salt and brown sugar. Add egg and vanilla; mix
well. Add flour gradually, mixing well after each addition; shape into
1-inch balls. Make depression in each ball; place 1/4 teaspoon nut
mixture in each depression. Roll, sealing nut mixture inside, place on
lightly greased cookie sheet. Bake in preheated 350-degree oven for 15
to 18 minutes. Remove from oven; stick toothpick in center of each
cookie. Cool. Mix the remaining evaporated milk and caramels in top of
double boiler; cook over boiling water, stirring, until caramels are
melted. Dip each cookie into caramel mixture, coating well; roll bottom
half of each cookie in remaining ground nuts.

This luscious candy is extremely easy to make. It should be stored in a
covered container in the refrigerator.

Double Chocolate Delights
8 ounces unsweetened chocolate
4 ounces German's sweet chocolate
15-ounce can sweetened condensed milk
1 cup finely chop pecans

In the top of a double broiler, melt the chocolates over barely
simmering water, stirring constantly. Add the condensed milk and stir
well until blended. Remove from hot water. Pour the mixture into a
shallow bowl and set aside to cool.
Cover the bowl and chill in the refrigerator for 1 hour, or until the
mixture is firm enough to handle.
Spread the chopped nuts on a large plate. Scoop up the chocolate
mixture with a teaspoon and shape it into balls. Roll each ball in the
nuts.

Pumpkin Fudge
3 cups sugar
3/4 cups butter or margarine
1 (5-1/3 ounce can or 2/3-cup) evaporated milk
1/2 cup solid pack pumpkin
1 teaspoon pumpkin pie spice
1 (12-ounce) package butterscotch morsels
1 (7-ounce) jar marshmallow creme
1 cup chopped toasted almonds or pecans
1 teaspoon vanilla extract

In heavy saucepan, combine sugar, butter, milk, pumpkin and spice; bring to boil, stirring constantly until mixture reaches 234-degrees (about 10 minutes). Remove from heat, stir in butterscotch morsels. Add marshmallow creme, nuts and vanilla. Mix until well blended. Quickly pour into greased 13 x 9-inch pan, spreading just until even. Cool at room temperature; cut into squares. Store tightly wrapped in refrigerator. Yields 3 pounds

French Chocolates

1 (12-ounce) package chocolate chips
1 cup chopped nuts
2/3 cup sweetened condensed milk
1 teaspoon vanilla
1/2 teaspoon salt
Chocolate sprinkles
Melt chocolate chips in double boiler. Remove from heat add chopped walnuts, sweetened condensed milk, vanilla and salt. Mix all ingredients. Cool a bit, then roll in a small ball and then roll in chocolate sprinkles. Store in airtight container.

Nut Cluster Cups

1 cup chocolate chips
1 teaspoon shortening
1 cup pecans, walnuts, peanuts, cashews

Melt chips and shortening in double boiler over hot water. Remove from heat. Add nuts. Spoon heaping teaspoonfuls into 1-inch paper candy cups filling them 1/2-full. Chill until firm. Makes 14-16 cups.

Almond Clusters

1-1/2 cup unblanched almonds
1 cup granulated sugar

Lightly oil a large cookie sheet. Fill a large saucepan or bowl with cold water. Set aside.
In a heavy saucepan, combine the sugar and nuts. Cook over moderate heat, stirring constantly, until the sugar melts and is very dark in caramel color. Dip the bottom of the pan quickly into the saucepan or bowl of cold water and remove it immediately.
Drop clusters of 3 or 4 nuts onto the prepared cookie sheet.
When the nuts are completely cool, transfer them to an airtight container.

Microwave Fudge
3 cups semi sweet or milk chocolate chips
1 (14-ounce) can sweetened condensed milk
1/4 cup margarine or butter
1 cup walnuts

Place all ingredients except nuts in large bowl. Microwave at medium (50%) until chocolate chips are melted, 3 to 5 minutes, stirring once or twice during cooking. Stir in nuts. Pour into well-greased square baking dish, 8 x 8 inches. Refrigerate until set. Variations: Substitute 1 cup peanut butter chips for 1 cup of the chocolate chips. Makes about 2 pounds.

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Fruit Fudge
2 cups granulated sugar
1 cup milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/2 cup mixed candied fruit, coarsely chopped

Grease an 8-inch square pan with butter.
In a large, heavy saucepan, combine the sugar, milk,and butter. Cook over
high heat, stirring constantly, until the sugar is dissolved. Reduce heat
to moderate and continue cooking, stirring constantly, until the mixture
come to a boil. Cover the pan and cook for 1 minute. Uncover the pan and

insert candy thermometer. Cook, uncovered, without stirring, until the mixture

reaches the soft-ball stage (236-degrees on the thermometer).
Remove the pan from heat and stir in the vanilla. Set aside until candy
cools to lukewarm (110-degrees) With a wooden spoon, beat the fudge until it is

thick and creamy and is no longer glossy. Quickly stir in the fruit.
Pour the fudge into the prepared pan. Cool in the pan on a wire rack.
When the fudge is firm and completely cool, cut into squares.

Creamy Chocolate Pecan Fudge
7 ounce jar marshmallow cream
1-1/2 cups granulated sugar
2/3 cup evaporated milk
1/4 cup unsalted butter
1/4 teaspoon salt
3 cups semisweet chocolate chips
1 teaspoon vanilla extract
1 cup coarsely chopped pecans

Line an 8-inch square pan with foil.
In a large, heavy saucepan, combine the marshmallow cream, sugar, milk, butter, and salt.

Bring to a rolling boil over moderate heat, stirring constantly. Boil the mixture, stirring constantly, for 5 minutes. Remove the pan from heat and add the chocolate chips, stirring until they have melted and the mixture is smooth. Add the vanilla and the pecans and mix well. Pour the fudge into the prepared pan. Using a spatula, smooth the top. Chill in the refrigerator for 2 hours, or until the fudge is firm. Then turn out of the pan, remove the foil, and cut the fudge into squares.

Nutty Million Dollar Fudge
1/2 pound marshmallows
3 (6 ounce) packages chocolate chips
2 cups chopped nuts
1 cup margarine or butter
1 teaspoon vanilla
4-1/2 cups sugar
1 large can evaporated milk

Mix marshmallows, chocolate chips, nuts, margarine and vanilla in large bowl; set aside.
Mix sugar and evaporated milk in large saucepan. Bring to a boil; boil for exactly 12 minutes, stirring constantly. Pour over marshmallow mixture; stir until well mixed. Place in 13 x 9 x 2-inch pan; may be decorated with frosting in pressurized cans. Chill for at least 24 hours. Candy may be placed in tree-shaped, bell-shaped or other pans for different seasons of the year. Yields: 5 pounds.

Chocolate, nuts, marshmallows, and coconut combine to make this the richest and best-ever rocky road. If you are going to include this candy in a gift box, put each square in a foil candy cup.

White Chocolate Salties

1 pound white chocolate

3 cups pretzel sticks

2 tablespoons shortening

1 cup salted Spanish peanuts

Combine white chocolate in top of double boiler. Bring water to a boil; reduce heat to low. Cook until mixture melts. Put in a large bowl and mix in the pretzels and nuts. Spread into a buttered 15 x 10-inch jellyroll pan. Chill 20 minutes. Break into pieces.

White Fudge
2 cups sugar
1/2 cup sour cream
1/3 cup light corn syrup
2 tablespoons butter
1/4 teaspoon salt
2 tablespoons vanilla extract
1/4 cup quartered candied cherries
1 cup coarsely chopped walnuts.

Combine sugar, sour cream, corn syrup, butter and salt in heavy 2-quart saucepan; bring to a boil over low heat, stirring until sugar dissolves. Boil, without stirring over medium heat to 236-degrees on candy thermometer or to softball stage. Remove from heat; let stand 15 minutes. Do not stir. Add vanilla; beat for 8 to 10 minutes or until mixture starts to loose gloss. Stir in cherries and walnuts; pour into 8-inch square greased pan quickly. Cool; cut squares. Rum or brandy flavoring may be substituted for vanilla. Yield: 1-1/2 pounds.

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This firm fudge is nicely spiced with cinnamon. This is an old and unusual recipe. A candy thermometer will ensure success.

Banana Walnut Fudge
2 large, ripe bananas
2-1/2 cups granulated sugar
1/2 cup firmly packed dark brown sugar
1 cup milk
1/2 teaspoon cream of tartar
2 tablespoons unsalted butter
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts

Grease an 8-inch square pan. Mash the bananas. In a large, heavy saucepan, combine the sugars, milk, mashed bananas, butter, cream of tartar, cinnamon, salt. Cook over moderate heat, stirring occasionally, until the mixture reaches the softball stage (236-degrees). Remove from heat and stir in the vanilla. Using a wooden spoon, beat the fudge only until it starts to become creamy and is no longer glossy. Stir in the nuts. Quickly spread the fudge in the prepared pan. Cool in the pan on a wire rack.
While the fudge is slightly warm, cut into squares.

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These creamy candies look quite pretty when red or green food coloring is added.

Peppermint Creams

2 cups granulated sugar

1/4 cup light corn syrup

1/4 cup milk

1/4 teaspoon cream of tartar

1/2 teaspoon peppermint flavoring

Red or green food coloring

Spread a large sheet of waxed paper on a work surface. In a heavy saucepan, combine the sugar, corn syrup, milk, and cream of tartar. Cook over low heat, stirring constantly, until the sugar is dissolved. Increase the heat to moderate and continue cooking, stirring constantly, until the mixture reaches the soft ball-stage (238-degrees on a candy thermometer). Remove the pan from the heat and set aside for about 3 minutes to allow the mixture to cool slightly. Beat in the peppermint and a few drops of food coloring. Continue beating until the mixture is creamy. Drop the candy by teaspoonfuls onto waxed paper.

There is only one word to describe these chocolate-dipped peanut butter creams and that is Heavenly! Paraffin is the candy makers secret to a glossy candy. I really like that these candies keep well in the freezer.

Chocolaty Peanut Butter Balls

1 jar (16-ounce) creamy peanut butter

1 pound powdered sugar

1 cup butter or margarine, softened

1 package (12 oz.) semisweet chocolate chips

1/2 block paraffin, chopped, optional

In bowl, combine the peanut butler, powdered sugar and butter. Beat until well blended and smooth. Roll the mixture into 1-inch balls. Place on a tray on a baking sheet. Chill for approximately 20 minutes. Melt the chocolate (with paraffin, if used), in the top of a double boiler over simmering water. Using a wood pick or skewer, dip balls into chocolate to coat completely. Set on waxed paper-lined tray until hardened. Store in refrigerator. Makes: 64 or 3 pounds at 121 calories each.

Orange Coconut Candy

1 (6-ounce) can frozen orange juice, unsweetened

1 (12-ounce) box vanilla wafers, crushed

1 pound powdered sugar

1/2 cup butter or oleo, melted

1 cup nuts, chopped

1 cup coconut

Soften orange juice. Combine all of the ingredients in a large bowl and mix well. The mixture is stiff. Sprinkle a layer of coconut on the bottom of a 9 x 13-inch baking dish. Pour in candy and press flat. Sprinkle a little coconut over the top. Cut in squares and refrigerate.

Butter Cream Mints

Thanks Susan!

1/2 cup butter

1 teaspoon salt

2/3 cup sweetened condensed milk

7 cups powdered sugar, sifted

Peppermint extract to taste

Food coloring

Cream butter and salt together until well blended. Add milk. Add sugar (powdered). Mix well, then remove from bowl and knead to mix well. Add flavor. Divide into separate batches for each color desired. Add a few drops of coloring at a time until desired color is reached, kneading to mix well. You can now roll in balls, roll into logs and then slice. Enjoy!

Nutty Candy

1 (12-ounce) package chocolate chips

3 tablespoons evaporated milk or heavy cream

6 tablespoons confectioners’ sugar

1 cup nuts, chopped

1 teaspoon vanilla extract

Pinch of salt

In the top of a double boiler melt the chocolate chips with milk over hot water. Remove from heat; add the sugar, nuts, vanilla, and salt. Mix well. Drop by rounded teaspoons onto waxed paper. Yields: 3 dozen candies.

New Orleans Pralines

1-1/2 cups sugar

1/2 cup cream

1 teaspoon butter

1/2 teaspoon vanilla

2 cups pecan meats, chopped

In a large saucepan, stirring constantly, boil the sugar and cream together until it forms a firm ball when tried in cold water. Add the butter and vanilla; remove from heat, cool and beat until creamy. Add the broken nutmeats and stir well. Drop by tablespoons on a buttered paper and allow to become firm.

If you are looking for a problem free fudge recipe, this one just can't be beat. There is no cooking. You quickly mix it together, using raisins, peanuts and peanut butter. You can use chopped dates in place of the raisins and plain peanut butter instead of the chunky, if you wish.

Peanut Butter Fudge

2/3 cup chunky peanut butter

1-1/3 cups nonfat dry milk

2 tablespoons honey

4 tablespoons peanuts, chopped

4 tablespoons raisins

1/2 cup water

In a bowl, combine the peanut butter, dry milk and honey. Stir in the peanuts and raisins. Sprinkle with the water. Mix until well combined. Press the fudge into a small loaf pan. Cover and chill about 1 hour or until firm. Remove from pan. Cut into squares. Store in an airtight container. Yields: 2 dozen at 75 calories each.

Recipe Submitted: This would be something the kids could make (or help make) for friends
and family for the Holidays. Joyce B.
Source: Personal Collection
Thank you Joyce B.!

Marshmallows are coated with chocolate and dipped in peanuts.
Chocolate Covered Marshmallows
10 ounce package (regular size) marshmallows
40 toothpicks
1 can Pillsbury Ready to Spread Chocolate Fudge
Frosting
1 cup finely chopped peanuts or other nuts

Secure each marshmallow on toothpick. In medium saucepan, warm frosting
over low heat until softened but not runny. Dip marshmallows in the frosting to
coat, wiping off excess. Let dry slightly; dip bottom half of each marshmallow
in the chopped peanuts. Set marshmallows, peanut side down, on waxed paper
to set. Remove toothpicks. Makes 40 chocolate covered marshmallow candies.

Ever So Easy Fudge

3 cups chocolate chips

1 can sweetened condensed milk

1/8 teaspoon salt

1-1/2 cups nuts, chopped

1 teaspoon vanilla

Prepare an 8 x 8-inch square pan by placing a liner of foil in the pan and butter well. Set aside. Over low heat, melt the chocolate chips with the sweetened condensed milk until the chips are melted, stirring well to mix and prevent scorching. Add in the salt, nuts and vanilla. Pour into the prepared pan. Refrigerate for 1 hour to 1-1/2 hours or until firm. Remove from refrigerator and take out of pan removing the foil from the set fudge. Place on a cutting board and cut into serving size pieces. Store in air tight container in refrigerator.

Recipe Submitted: Thank you Joan!

Salted Peanut Crisps

1 cup shortening

1-1/2 cups brown sugar, packed

2 eggs

2 teaspoons vanilla

3 cups flour

1/2 teaspoon soda

1 teaspoon salt

2 cups salted peanuts, red skins

Mix all ingredients. Drop 2 inches apart on greased cookie sheet.

Flatten with glass dipped in sugar. Bake at 375-degrees for 10 minutes.

Recipe Submitted: Hi Linda, don't know if I sent this to you or not..Joan

Source: Personal Collection

Thank you Joan!!

Caramel Fudge 2

2 cups sugar

1 (6-ounce) can or 2/3-cup evaporated milk

2 tablespoons light corn syrup

1 (10-ounce) jar vanilla caramel sauce

1 teaspoon vanilla

1/4 teaspoon maple flavoring

1/2 cup English walnuts

Heat sugar, evaporated milk and corn syrup until you can stir it together. Add caramel sauce

and cook to soft ball stage. Add remaining ingredients. Beat and pour into two 8 by 8" pans.

To make caramels, add 3 to 4 more tablespoons of light corn syrup and 1 stick margarine.

Peanut Butter Creamy Fudge

1-1/2 cups sugar

1/2 cup butter or margarine

2/3 cup evaporated milk

1 (7-ounce) jar marshmallow crème

3 cups peanut butter chips

1/2 teaspoon vanilla

Lightly grease a foil-lined 9 x 9 x 2-inch pan; set aside. In a heavy 3-quart saucepan heat the sugar, butter or margarine, milk and marshmallow crème over medium heat until the mixture boils, stirring constantly. Boil and stir for 5 minutes. Add the peanut butter chips and vanilla, stirring until the chips are melted. Immediately spread the mixture into the prepared pan. Refrigerate overnight. Cut into 1-inch squares. Store in an airtight container in refrigerator. For creamier fudge, let stand at room temperature 1 hour before serving.

Heavenly Hash

30 large marshmallows, cut up

2 small packages chocolate chips

1 cup nuts

1 can condensed milk

Place the marshmallows in a buttered baking pan. In the top of a double boiler over hot

water, melt the chocolate chips. Remove from heat and add the condensed milk and nuts.

Mix well. Pour the mixture over the marshmallows. Let stand several hours or over night before cutting.

Hi Linda: My grandmother used to make the most delicious candy out of a potato (mashed) and peanut butter. It looked like little peanut butter swirls. Do you have the recipe? I know she also used powdered sugar. I would like to make some for my grandchildren. Thanks for your help. Happy Easter - Kay

Potato Candy

2 tablespoon mashed potatoes (1 small potato)

2 tablespoon milk

1 teaspoon vanilla

Dash salt

1 pound box powdered sugar

Peanut butter

In a mixing bowl combine all of the ingredients except powdered sugar. Mix well. Add the

sugar until dough consistency. Roll out onto a powdered sugar dusted bread board or waxed

paper. Spread peanut butter all over. Roll it up like a jelly roll loaf. Place in refrigerator to chill.

Slice 1/4-inch thick. Serve.

Goody Goody GumDrops

3 envelopes unflavored gelatin

1-1/4 cups water, divided

1-1/2 cups sugar

1/4 teaspoon peppermint extract

Food coloring

In a small bowl, sprinkle the gelatin over 1/2-cup water; let stand for 5 minutes. In a saucepan,

bring the sugar and the remaining water to a boil over medium heat, stirring constantly. Add the

gelatin; reduce the heat. Simmer and stir for 5 minutes. Remove from the heat and stir in the extract.

Divide the mixture into two bowls; add 4 drops any color food coloring to one bowl and 4 drops of

another color to the other (use red and green for Christmas, yellow and blue for Spring, and so on).

Pour into two greased 8 x 4 x 2-inch loaf pans. Refrigerate for 3 hours or until firm. Loosen the edges

from pan with a knife; turn onto a sugared board. Cut into 1/2-inch cubes; roll in sugar. Let stand at

room temperature, uncovered, for 3 to 4 hours, turning every hour so all sides dry. Cover and chill.

Yield: about one pound (16 servings).

It just doesn’t get much easier than this. This is so good! When you finish eating all of the Easter candy, you just have to try this recipe.

Pistachio Candy

1 can ready-made vanilla frosting

1 small box pistachio pudding mix

Coconut

Combine the frosting and pudding mix. Mix well and form into balls.

Roll the balls in coconut. Refrigerate until firm.