Chocolate Peanut Butter Ribbon Fudge    

A bus station is where a bus stops.
A train station is where a train stop.Now, on my desk I have a workstation..

Milk Caramel

2 cups sugar
1 cup white syrup
3 cups milk
1/4 cup butter
1/2 tsp. salt
1 tsp. vanilla

Heat sugar and syrup in one cup of milk, stirring until dissolved.  Cook,
stirring frequently to firm ball stage.  Slowly add second cup of milk;
repeat cooking process.  Add last cup of milk, butter, and salt; cook to
246-248º on your candy thermometer, or until firm ball stage.  Remove from heat; add vanilla and nuts
(optional). 

Pour at once into buttered pan.

--
Jennifer R. Ofenstein--This is my mom's recipe.

They look like real strawberries!

 2 3-0z. pkg.. Strawberry Jell-O
 1 c. pecans, finely ground
 1 c. flaked coconut
 1/2 tsp. vanilla
 3/4 c. condensed milk
 red decorator sugar
 almonds, sliced, blanched

Combine Jell-O, pecans, and coconut.
Stir in milk and vanilla. Mix well. Chill 1 hour. Shape into strawberry shapes and roll in red decorator sugar.
Yields 1 pound, 3 ounces.

If your wish, tint sliced almonds with green food coloring to make leaves.

Yield: 14 Lollipops

14  dried apricots
2 c.  sugar
3/4 c.  light corn syrup
1/2 c. water
1 tsp. orange extract

  Press and stretch apricot halves to flatten and widen them as much as
  possible.  Place them on tray in toaster oven or on pan in oven. Heat
  in slow oven (250º F) for 15 minutes.

  Cut 1 inch off the tops of 14 five ounce unwaxed paper cups to use as
  molds.  Rub shortening inside the rim of the cup.  With tip of a small
  knife, cut a 1/8-inch opening parallel to the rim.  Insert a flat
  wooden stick from the inside of the rim to the outside (This pushes
  the paper around the stick to the outside.)  Place molds with rims
  down on oiled cookie sheet.

  Combine sugar, corn syrup and water in a 2-quart heavy saucepan. Heat
  to boiling over medium heat, stirring constantly.  Continue to boil
  syrup until candy thermometer reads 300º F. (A teaspoonful of syrup
  will separate into hard, brittle threads when dropped in cold water.)
  Lover heat if syrup darkens.

  Remove from heat and let stand 1 minute.  Stir in orange extract.
  Hold mold firmly against sheet; spoon or ladle about 1/8-inch syrup
  into each. Quickly press an apricot into the syrup in each cup and
  cover with another 1/8-inch of syrup.  Cool.

  Carefully peel off paper molds.  Store in single layer in airtight
  container.

2 pkgs. butterscotch chips, or peanut butter chips
3/4 cup  peanut butter
1/2 cup  margarine

Put in a microwave for 2 to 3 minutes and stir 1 1/2 minutes into the
melting.
Let cool a couple of minutes and add 4 cups  small marshmallows and stir
well.
Put in a 9 x 13 inch pan and spread evenly. Let cool completely, then cut
into squares. Makes 16 to 20 squares, depending on size.

Vanilla Fudge

 2 c. sugar
 5-oz. can evaporated milk
 1/3 c milk
 1/8 tsp. salt
 1/4 c. butter
 1 tsp. vanilla extract
 broken nuts (optional)

 Line an 8x4x2-inch loaf pan with foil, extending foil over edges
 of pan.  Butter foil, set aside.

 Butter the sides of a heavy 2-quart saucepan.  In saucepan combine
 sugar, evaporated milk, milk, and salt.  Cook and stir over
 medium-high heat to boiling.  Carefully clip a candy thermometer
 to the side of the saucepan.  Cook and stir over medium-low-heat
 to 238º, soft-ball stage (this should take 25 to 35 minutes).

 Immediately remove saucepan from heat.  Add butter and vanilla,
 but do not stir.  Cool mixture, without stirring, to 110º,
 lukewarm (about 55 minutes).  Remove candy thermometer from saucepan.
 Beat vigorously with a wooden spoon till fudge becomes very thick
 and just starts to lose its gloss (about 10 minutes total).  Do
 not over beat.

 Immediately spread fudge into the prepared pan.  Score into 1-inch
 squares while warm.  Top each square with a piece of nut, if desired.
 When candy is firm, use the foil to lift the fudge out of the pan.
 Cut into squares.  Store, tightly covered, in the refrigerator.
 Makes about 1 lb (32 servings).

Peppermint Hard Candy

 1 c. granular sugar
 1 c. light corn syrup
 1 c. water
 1/4 tsp. peppermint oil
 powdered sugar

 Combine sugar, syrup, and water in a heavy saucepan.  Cook over
 medium-high heat until hard crack stage is reached (see note).  Add the
 oil and stir well.  Pour onto a cookie sheet that has been heavily coated
 with powdered sugar.  As soon as you can handle the peppermints start
 cutting with scissors into small irregular shapes.  Flavor may be varied
 with any kind of oil.

 NOTE: You can test for hard crack stage with a thermometer or by immersing a teaspoonful of the candy mixture in very cold water for several seconds. It should harden almost immediately and break with a crack when removed from the water.

This recipe has been around about 50 years.

3 c. sugar
1 c. milk
6 tbs. light corn syrup
butter, the size of an egg (about 1/4 cup)
1 (8-ounce) package pitted dates
1 c. chopped nuts

Bring sugar, milk and syrup to a boil in a saucepan and boil until it forms a soft ball when dropped in cold water (234 degrees on a candy thermometer). Add butter and cutup dates. Bring to a boil and cook until dates are soft (248 degrees on candy thermometer).

Remove from heat. Add nuts. Beat until stiff. Pour onto a clean, damp cloth and form a long roll. Let cool and slice. This candy freezes well.

Peanut Butter Cups

 12 oz. semisweet chocolate, chopped
 6 oz. milk chocolate, chopped
 2 tbs. butter
 1 c. peanut butter

 Melt the chocolates and butter of hot water, stirring until smooth.
 Melt peanut butter separately in the same manner.

 Pour a scant tablespoon (15 ml) chocolate mixture into each of 16
 cupcake liners; let cool.  Pour a tablespoon of the melted peanut
 butter over each chocolate later; let cool.  Finally, pour a tablespoon
 melted chocolate on top.  Cool at least one hour.  Trim excess paper
 from top.

Peanut Butter Eggs

 3/4 cup peanut butter
 1 cup 10X sugar
 1 tsp. vanilla
 1 (8 ounce) package cream cheese
 2 tbs. butter
 chocolate for dipping

 Cream all ingredients together with a mixer.  Roll in egg shapes
 and put in refrigerator until firm.  Dip in chocolate.

Chocolate Chip Peanut Butter Fudge

 2 c. granulated sugar
 2/3 c. milk
 2 tbs. light corn syrup
 1 tbs. butter
 1 tsp. vanilla
 1/2 c. peanut butter
 1 c. milk chocolate chips

Combine sugar, milk and corn syrup in a heavy saucepan (3 quart); bring to a boil, stirring constantly, until mixture boils.  Continue boiling without  stirring to the soft-ball stage (234 ºF).  Remove from heat.  Add butter,without stirring, and cool to lukewarm (110º F).

Add vanilla and peanut butter; beat until mixture begins to thicken and lose its gloss.  (Watch carefully, this fudge has a short beating time.)  QUICKLY add chocolate pieces, and turn into buttered 8x8x2-inch pan.  While warm, mark into squares.  Cool until firm, then cut as marked.

 Yield: about 3 dozen squares

Reeses Pieces Recipe

1/3 pound of graham crumbs
1 1/2 sticks of melted butter
2 1/2 confectioners sugar
1 c. creamy peanut butter

Mix and press into 9 X 13 pan, melt 12 oz dark chocolate chips, and spread on top of mixture.
Refrigerate and cut into squares

Pinto Bean Fudge
 

2/3 c. canned milk (or light cream)
1 1/2 c. mini marshmallows
1 1/2 c.  strained pinto beans
1 tsp. vanilla
1 2/3 c. sugar
1/2 c. nuts
1 1/2 c. chocolate chips 

Combine sugar and milk in kettle.  Boil 5 minutes, stirring constantly. Add remaining ingredients and stir until marshmallows melt. Pour into buttered pan; cool and cut into squares.

Old Time Fudge

3 c. sugar
1 c. whipping cream
3 oz. chocolate, unsweetened
1 dash salt
2 tsp. corn syrup
3 tbs. butter
1 1/2 tsp. vanilla
3/4 c. pecans

Use a 3 qt. pan.  Butter sides of the pan.  Combine sugar, cream, chocolate,salt and the corn syrup.  Heat over medium heat.  Stir  constantly until the sugar dissolves, the chocolate melts and mix comes to boiling.

Cook to soft-ball (234ºF).  Stir only if necessary.  Immediately remove from the heat. Add the butter, and cool to  lukewarm  (110ºF) without stirring. Add vanilla and pecans, beat until thick.  Spread in a buttered shallow pan.

Orange Candy

 3 c. sugar
1/4 c. water
1 c. evaporated milk -- undiluted
1 dash  salt
2 tsp. orange peel -- grated
1  c.  black walnuts -- chopped

Put 1 cup sugar into a HEAVY skillet and stir slowly with a wooden spoon
over medium heat until the sugar is melted and caramelized to a golden brown color.
Add the water and stir until the sugar is completely dissolved. Add the
remaining 2 cups sugar, evaporated milk and salt. Place over low heat and
stir constantly until the mixture boils. Cook, stirring frequently, until it
reaches the soft ball stage (236º). Remove from heat; cool to lukewarm. Do not stir. Add the orange peel and nuts. Beat vigorously until the candy loses its gloss and will hold its shape when dropped from a spoon. Pour into lightly greased (margarine) 8 x 8 inch baking dish. Cool until set. Cut into squares before the candy becomes too firm.

Easy 15 Minute Peanut Butter Fudge
 

1 c.  sugar
1 c.  light brown sugar
1/4 tsp.  salt
1/2 c. milk
1 c. miniature marshmallows
1/2 c. peanut butter
1 tsp.  vanilla 

  In a saucepan, combine sugars, salt and milk. Cook until temperature
  reaches 240ºF. on a candy thermometer. Remove from heat and add
  marshmallows, peanut butter and vanilla. Beat with a wooden spoon
  several minutes until thick and creamy and gloss disappears. Spread
  in a buttered 8" square pan. Cut into squares. Makes about 48 pieces.

White Fudge
 

2  c.  sugar
1/2  c. sour cream
1/3  c.  white corn syrup
2  tbs. margarine
1/4 tsp. salt
2  tsp. vanilla
1/4  c. candies cherries, chopped
1  c.  pecans, chopped 

In large heavy skillet, mix first 5 ingredients; cook to softball stage
or 236º F.  Remove from heat; let stand 15 minutes. Add vanilla and beat; add cherries and nuts. Pour into buttered 8x8 inch pan.
 

Macaroons

1 lb. blanched sweet almonds
 Handful [1/2 c.] bitter almonds
 1-2 tsp. rose water
 Whites of 4 eggs
 1 lb. powdered sugar
 Butter to coat baking paper

One pound of blanched sweet almonds, and a handful of bitter. Pound them in a glass mortar with rose water to prevent their oiling. Beat to a stiff froth the whites of four eggs. Stir into them one pound of powdered loaf sugar, and then mix in gradually the almonds.
Drop them on buttered paper, sift over them some sugar, and bake quickly without browning. Leave them on the paper until cold.

From The Housekeeper's Encyclopedia by Mrs. E. F. Haskell, pub. 1861.

Old Timey Seafoam

1/2 c. light corn syrup
2 1/2 c. light brown sugar
1/4 tsp. salt
1/2 cup  water
2  egg whites
1 tsp.  vanilla extract
1 cup  coarsely chopped nuts 

In saucepan mix corn syrup, sugar, salt, and water. Cook, stirring, until sugar is dissolved.
Continue cooking, without stirring, until 248º registers on candy thermometer or a small amount of mixture dropped into very cold water forms a firm ball (this means it is firm when in the water but flattens when removed from water).

Beat egg whites until stiff but not dry. Pour about half of the syrup over the egg whites slowly, beating constantly. Cook remainder until 272º(F) registers on candy thermometer, or until a small amount of the mixture when dropped in very cold water forms  hard but not brittle threads. Add slowly to the first mixture and beat until mixture holds its shape. Add vanilla and nuts and drop by spoonfuls onto wax paper to form small candies.
    
Makes 1 & 1/2 pounds of candy.
Note*The difference between this and divinity is the use of brown sugar.

Pastel Popcorn Balls

  Serves 16

1/4 c. vegetable oil
1/2 c. popcorn, unpopped
1/2 c. light corn syrup
1/2 c. sugar
1/2 tsp. salt
food coloring 
 

 Heat 1/4 cup vegetable oil in 4 quart kettle 3 minutes.
Add popcorn.
Cover loosely.
Shake frequently over medium heat until popping stops.
Mix corn syrup, sugar and salt.
Tint with red or green food coloring.
Flavor with green with wintergreen and red with peppermint.
Add to corn, and stir over medium heat 3 to 5 minutes or until corn is
completely coated.
Butter hands and shape mixture in balls about 1 1/2" diameter.
Wrap in saran.

Makes 45 pieces.

Step 1:
Grease and line a 9 x 13-inch pan with foil.
 

Step 2:
In a large, heavy saucepan over moderate heat, cook the sugar, butter,and water, stirring occasionally, until the mixture becomes a golden brown syrup, about 25 minutes. Remove to a cool surface.

Step 3:
Stir in the peanuts and pour mixture into the pan, spreading the nuts evenly.

Step 4:
Let peanut brittle set and cool before breaking into bite size pieces. It can be stored in an airtight container in a cool,dry place for up to 1 month.

Note: I have to tell this story on myself.Many years ago,while I was making huge batches of peanut brittle,I decided it would save a lot of time if I used the counter top in the kitchen instead of buttered pans.Scrubbing the counter really well,I applied butter and poured the new batch of peanut brittle onto the surface.Don't ever do it.It took the rest of the day to scrape it off.Kitchen counters definitely don't work like a marble slab.

Perfect Peppermint Patties

1  pound  confectioners' sugar
3  tbs. butter or margarine, softened
2  tsp. peppermint extract
1/2  tsp. vanilla extract
1/4  c. evaporated milk
2 c. semisweet chocolate chips
2 tbs. shortening

In a bowl, combine first four ingredients.  Add milk and mix well.  Roll
into 1-in. balls and place on a waxed paper lined cookie sheet.  Chill for
20 minutes.  Flatten with a glass to 1/4 in.; chill for 30 minutes.  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.

Yield:  about 5 dozen.

Northwestern Apple Candy

4 To 5  unpeeled apples
2 tbs. unflavored gelatin
1/2 c. cold water
2 c. sugar
1 tbs. cornstarch
1/8 tsp. salt
2/3 c. coarsely chopped walnuts
1 tsp. grated lemon peel
1 tbs. lemon juice
1/3 c. confectioners' sugar (for-rolling)

  Wash apples; without peeling or coring, cut in small pieces.  Cook
  until very tender in just enough water to avoid scorching.  Put
  through a food mill or sieve and measure 2 cups pulp into a 2 quart
  heavy saucepan. Cook until thick, stirring often.

  Soften gelatin in cold water. Mix sugar, cornstarch and salt; add to
  apple pulp.  Cook again over low heat, stirring constantly, until
  mixture is very thick.  Add gelatin; stir until gelatin is dissolved
  and mixture is again thick.  Remove from heat.

  Stir in walnuts, lemon peel, and juice.  Turn into an 8" square
  shallow glass dish that has been rinsed with cold water.  Let stand 24
  hours.

  Cut rectangles (about 60).  Roll in confectioners sugar, and place on
  rack until outside is dry.  Store in covered container.   Makes about
  1 pound 12 ounces.

  Note: You can use 2 cups sweetened canned applesauce to make this
  confection, but reduce the amount of sugar from 2 to 1-1/3 cups.
 
 

 4 c.  toasted rice cereal
1/4 c.  butter or regular margarine
  7 oz. marshmallow creme; 1 jar
1/3 c.  peanut butter 

Heat the rice cereal on a 15 1/2 X 10 1/2 X 1-inch jelly roll pan in a 350 degree F. oven for 10 minutes.  Meanwhile, combine the butter, marshmallow creme and peanut butter in the top of a double boiler.
Place over hot water and stir until melted.  Remove from the heat.
Place the cereal in a large buttered bowl.  Pour the peanut butter mixture over all and mix well. Turn the mixture into an aluminum foil lined 9-inch square baking pan. Press into an even layer.  Cool and cut into 36 (1 1/2-inch) squares.
 

Peanut Butter Buckeyes

1 c.  butter
1 pkg. (16oz )  powdered sugar
1  12oz.  crunchy peanut butter
1  block (4oz.) paraffin
1 pkg. 12oz.  semi-sweet chocolate chips

Combine butter, sugar and peanut butter in a medium bowl;blend till smooth. Roll into 1 inch balls. chill. Place paraffin and chocolate chips into top of a double boiler and melt over hot (not Boiling) water. Coat balls by dropping one at a time. Place on waxed paper to cool makes 5 dozen

1  stick of margarine
1 c. crunchy peanut butter
3 c.  powdered sugar
1/4  block of paraffin
1 pkg. 6 oz. chocolate chips 

Mix the margarine and peanut butter with hands.  Add powdered sugar and make into balls.  Refrigerate if soft.  Melt paraffin and chocolate chips.Dip balls with toothpick and place on waxed paper or aluminum foil to dry.

One Bowl Peanut Butter Fudge

2 pkg. BAKER'S Semi-Sweet Chocolate (8 squares ea.
1 can  sweetened condensed milk (14 oz)
2 tsp. vanilla
1/2 c.  peanut butter 

MICROWAVE chocolate and milk in large microwavable bowl on HIGH 2-3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
STIR in vanilla. Spread in foil lined 8" square pan. Drop peanut
butter by teaspoonfuls on top of fudge. Swirl with knife to marbleize. REFRIGERATE 2 hours or until firm. Cut into squares.
 

Marshmallow Easter Eggs

2  envelopes unflavored gelatin
2 tbs. cold water
1/2 c.  boiling water
2 c. sugar
1/2 tsp. salt
1/2 tsp. vanilla
flour
3/4 lb. chocolate for dipping
regal icing

Put gelatin in top of double boiler; add cold water.  When gelatin softens, add boiling water and stir well.  Add sugar and salt.  Put over boiling water and stir until sugar dissolves completely.

Pour into large bowl of electric mixer and beat at high speed until mixture is thick but not as stiff as beaten egg whites.  Add vanilla.

Meanwhile, spread flour 2" deep in a large pan.  Push an egg (in shell) into the flour  at intervals, making hollow spaces in which to mold the marshmallow mixture.

Drop marshmallow mixture into the flour molds.  Sprinkle flour lightly over top and put in cold place until set.  Remove mixture from one mold and you have a  half egg.  Trim the flat side of marshmallow half egg to make it even.  You can dip it in melted chocolate to cover and decorate with Regal Icing.

Or you can put two halves together to make an egg, as follows: Dip the rounded part of a half egg in melted chocolate; set aside to cool, flat (uncoated) side down.  Trim flat side of second half egg (to make it even), lift from mold and completely coat with chocolate.

Quickly press its flat side against the flat side of the cooled half egg and you have a whole egg. The chocolate will hold it
  together.

When chocolate coated eggs are cool, trim with Regal Icing put through cake decorator tube.  Make ruffles around them to cover seam where the two halves join and to provide decoration.  Write names of children on their eggs with the icing, or decorate with tiny designs pressed through fine tips of a cake decorator tube.  Frosting my be left white or tinted in pastel colors.  Makes 13 eggs (or 26 half eggs).

This recipe is from HOMEMADE CANDY by the authors of Farm Journal.

Marshmallow Candy

6 tbs.  cold water
2 pkg.  unflavored gelatin (Knox)
1/2 c.  water
1 1/2 c.  sugar

Soak gelatin in 6 tablespoons cold water. Mix sugar and 1/2 cup water and bring to boil. Add softened gelatin and cool to just barely warm. Beat with electric beater about 5 minutes. Use immediately in fudge.
The remainder can be molded in greased molds and dipped in chocolate.
Or, it can be poured on greased tinfoil and cut with greased cookie
cutters. Flavorings and colorings can be added along with nuts, chocolate chips,or anything else you can come up with. I made these with Heath bits (little toffee bits) and dipped in chocolate and they were wonderful.
Roll in powdered sugar to help stickiness. This is a very versatile candy
we make every easter.
 

Homemade Mounds Bars

5  oz. sweetened condensed milk 
1  tsp.  vanilla
2  c.  powdered sugar
14  oz.  flaked coconut
1 24 oz.   bag of semisweet chips
 

 Blend the milk and the vanilla.  Add the sugar a little at a time till smooth. Stir in the coconut.  The mixture should be firm.  Pat firmly into a 9x13 pan and chill till firm.  Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours

1 c . sugar
1/2 c.  light corn syrup
1 dash  salt
1  to 1/2 c.  shelled raw peanuts
1 tb butter or margarine (i use -margarine)
1 1/2 tsp.  soda
1 tsp.  vanilla 

Heavily grease baking sheet or jelly roll pan combine sugar, corn syrup and salt in 3 qt casserole Stir in peanuts.  Microwave on high until light brown, 8 - 10 minutes.

Stir in remaining ingredients until light and foamy.  Quickly spread on greased baking sheet.  Spread as thinly as possible for more brittle candy.

Yield:  1 lb.

Honey Drops

2 c.  strained honey
1 tbs.  butter or butter substitute
1 tbs.  lemon juice
1/8 tsp. baking soda
few grains salt 

  Heat honey to boiling.  Add baking soda, butter, lemon juice, and salt. Boil to hard ball stage (265 - 270 F).  Pour into well buttered pan. Cool. Pull until white and porous.  Cut in 1 inch pieces.

Fig Butterscotch Drops
 

2 tbs. butter
1 c. brown sugar
1/2 c. ground california dried figs
1/2 c. ground nut meats
1/2 tsp. vanilla 

Melt butter in heavy frying pan.  Stir in brown sugar and cook until sugar  is dissolved.  Blend well.  Add ground figs and nut meats and remove from fire.  Add flavoring and drop by spoonfuls onto waxed paper.

Pralines

4 c. sugar
5 c. pecans
4 tbs. Karo syrup
1  tbs  butter
1 c. condensed milk
1 tsp. vanilla
1 c.  water 

Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the mixture forms a soft ball in cold water.  Remove from fire.  Add butter,vanilla, and pecans, and beat until the mixture holds its shape.  Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If candy gets hard before all is spooned out, add a little water, and heat over.  Or you can let it stand on low heat while spooning out.

Divinity and Variations

BASIC DIVINITY
    1/2 c.         light corn syrup
  2 1/2 c.       sugar
    1/4 tsp.     salt
    1/2 c.        water
      2             egg whites
      1 tsp.      vanilla extract
      1 c.           coarsely chopped nuts

HOLIDAY DIVINITY
    1/4 c.        chopped candied cherries
    1/4 c.        chopped candied pineapple

CHOCOLATE DIVINITY
      6 oz.       semisweet chocolate chips
      1 c.          nut halves (instead of-chopped nuts)
 

  Servings: 1 1/2 pounds

In saucepan mix corn syrup, sugar, salt and water. Cook,stirring, until      sugar is dissolved. Continue cooking, without stirring, until a small amount of mixture forms a firm ball when dropped in cold water (248-F). Beat egg whites until stiff, but not dry.
Pour about half the syrup slowly over whites, beating constantly. Cook remainder until a small amount forms hard threads in cold water (272-F). Add slowly to first mixture, and beat until mixture holds its shape. Add vanilla and nuts; drop by dessert spoonfuls onto waxed paper, or spread in buttered 9x9x2" pan,and when firm, cut in squares.

HOLIDAY DIVINITY: Follow above instructions, adding candied cherries and pineapple with the nuts.

CHOCOLATE DIVINITY: Follow above instructions, adding chocolate and nuts with vanilla after beating; then beat until well blended.

GINGER DIVINITY: Follow above instructions, using the water and ginger syrup for the liquid. Add diced ginger with the nuts.

Line 8x8x2 baking pan with foil, extending foil over edges of pan.
Butter foil & set pan aside. Butter sides of heavy 3-qt saucepan. In
saucepan, combine sugar, corn syrup and water. Cook over med-high heat to boiling, about 5 min, stirring constantly with wooden spoon to dissolve sugar. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

Cook over med. heat, stirring occasionally, until thermometer registers 290°, soft crack stage, 20-25
min. Mixture should boil at a moderate, steady rate over the entire surface. Remove saucepan from heat; remove thermometer from saucepan.

Quickly stir in desired food coloring and flavoring. Immediately pour mixture into prepared pan. Let stand 5-10 min or until film forms over surfaces of candy.

Using broad spatula, begin marking candy by gently pressing line across surface, 1/2" from one edge of pan. Do not break through film on surface. Repeat pressing 1/2" along other 3 edges of pan, intersecting lines of corners to form squares.

If candy does not hold shape, it is not cool enough. Let stand a few minutes & start again.
Continue marking lines along all sides, 1/2" apart, until you reach center. Retrace lines, pressing spatula deeper but not breaking film on surface. Repeat until spatula can be pressed to bottom along all
lines. Cool completely. Use foil to lift candy out of pan; break into squares. Store covered.

Makes about 1 1/2 lb.. of candy.

To make molded candies, oil hard candy molds. Quickly pour mixture into molds. Cool 10 min. or until firm. Invert; twist molds until candies come out. Cool completely.

Chocolate Walnuts Creams

Yield: 20 servings

2 1/4 c.  sugar
1/2 c. light corn syrup
2 c. heavy cream, or non-dairy
liquid coffee cream
1 lb. semisweet chocolate,melted (about 3 1/2 cups)
2 c. marshmallow creme
1 c. water fondant
1 tsp. vanilla
2 c . English or black walnuts 

 This is especially good with black walnuts- giving an old-fashioned flavor to the fudge. Combine sugar, corn syrup, and heavy cream and cook to 244 degrees F. Remove from heat and add semisweet chocolate, marshmallow,
Fondant, and vanilla. Beat by hand or in a mixer until thick and creamy.
Add walnuts. Spread in a 9x13-inch pan. Cut into squares when mixture holds its shape. Makes about 80 pieces.

Chocolate Dipped Strawberries

      Yield: 6 servings

1 pt. strawberries with stems on-(preferably a Long-stemmed variety),-washed and Patted dry
4 oz. semisweet chocolate
1 tbs. cooking oil

Spread strawberries on a working surface with wax-paper-covered tray nearby. You will also need one or two bamboo skewers or other picks.

In the top of a double boiler over hot water, melt the chocolate with the cooking oil, stirring to mix thoroughly.  (The cooking oil will add a beautiful shine to the completed sweet.)  Place melted chocolate near working surface, but keep chocolate warm.

One at a time, insert the skewer in the stem end of a strawberry and dip into the chocolate.  Lift out and shake any excess chocolate back into the pot. Place the strawberry on the wax paper and continue with the remaining berries.  The strawberries should set for about 10 minutes before being served.

Chocolate dipped strawberries can be refrigerated for up to 24 hours, during which time the chocolate will harden.

Coconut Bon Bons
 

15 oz.  sweetened condensed milk
1/2 c.  butter, or margarine
2 c.  confectioners' sugar
12 oz.  coconut, grated dried
24 oz.  semi-sweet chocolate
4 tbs. shortening 

Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours.

Melt chocolate with shortening.  Roll coconut mixture into balls and with fork dip into chocolate.  Drop on wax paper to cool and dry.

Christmas Hard Candy
 

2  c. sugar
1/2  c. white Karo
1/2  c. water
cinnamon oil, red color
anise oil, blue color
spearmint oil, red color
wintergreen extract, green color
peppermint oil, green color
 

Boil sugar, Karo and water to 300°and immediately stir in 1 teaspoon oil.  Other flavors can be used.

Chocolate Peanut Clusters
 

Yield: 24 candies

1/2 c.  milk chocolate chips -- (Hershey's)
1/2 c.  semi-sweet chocolate chips -- (Hershey's)
1 tbs. shortening -(do not use butter, -margarine or oil)
1 c.  unsalted, roasted peanuts 

 In small microwave safe bowl, place milk chocolate chips, semi-sweet chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred. Stir in peanuts. Drop by teaspoonfuls into 1-inch diameter candy or petite four papers. Allow to set until firm. Store in airtight container in cool, dry place. About 2 dozen candies.

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Chocolate Easter Eggs
 

To increase variety, divide dough into four portions and use extra flavors.In a large bowl, beat butter until fluffy; gradually beat in icing sugar,milk, vanilla and salt. On work surface, knead until smooth. Shape into 3 eggs. Refrigerate
for 1 hour or until firm.

In a bowl over hot (not boiling) water, melt chocolate with shortening;
remove from heat. Using 2 forks, dip 1 egg into chocolate to coat; shake off excess. Repeat with remaining eggs. Place on waxed paper lined baking sheets; refrigerate until chocolate is set.

  Icing: In a large bowl, gradually beat sugar into shortening until fluffy.
  Beat in milk until smooth. Divide into batches; beat in food coloring (if using). Decorate eggs.

  Extra Flavors: (per one quarter of egg mixture)

  Chocolate: beat in 1 tbs. unsweetened cocoa powder

  Maple Walnut: add 2 tbs. chopped walnuts and 1/2 tsp. maple extract

  Citrus: beat in 1 tbs. grated orange rind.

Chocolate Dipped Raisins
 

12 oz. raisins
                        Coating
7  oz.  Hershey's® Milk Chocolate Bar -- melted
1  c.   semisweet chocolate discs -- melted

In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in hot water to maintain dipping consistency. Dip several raisins at a time in chocolate. Place in paper candy cup. Repeat with remaining chocolate and raisins. Refrigerate until chocolate sets, about 10 minutes. Store covered in refrigerator.

Chocolate Peanut Butter Cups

      Yield: 6 servings

Combine over hot, not boiling, water, the milk chocolate chips and vegetable shortening.  Stir until the chips are melted and the mixture is smooth.  Remove from the heat but keep over the hot water. Coat the inside of the candy cups by using 1 t. of the chocolate mixture for each cup.
Place the candy cups in the palm of your hand and rotate gently, using a narrow rubber spatula to push the chocolate up the sides of the cup. Chill.

  PEANUT BUTTER FILLING:

In a small bowl, combine the peanut butter, confectioners' sugar and butter, mixing until well blended.  Using slightly rounded teaspoonfuls, shape the peanut butter filling into balls.  Place 1 ball in each chilled cup and press lightly with your fingers to flatten. Spoon 1 level tsp.. of the reserved chocolate mixture on top and smooth over to seal. Chill until
firm, about 45 minutes.  Store in airtight container in the refrigerator.

Chocolate Dipped Peanuts
 

16  oz. peanuts
                        ----Coating----
7  oz.  Hershey's® Milk Chocolate Bar -- melted
1   c.  semisweet chocolate discs -- melted

In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in hot water to maintain dipping consistency. Dip several peanuts at a time in chocolate. Place in paper candy cup. Repeat with remaining chocolate and peanuts. Refrigerate until chocolate sets, about 10 minutes. Store covered in refrigerator.

 Preheat oven to 400ºF. Combine all of the ingredients, except for the pecans, in the bowl of a food processor. Process until smooth. Spoon the mixture into a zip top plastic bag.

Arrange the pecans on a baking sheet in star patterns to form the shape of the turtle bodies. Cut off a 1-inch piece from the corner of the plastic bag.

Pipe the mixture out in the center of the pecans to form the "shells"of the turtles.

 Bake until the surface of the "shells" begins to crack and is set, about 15 minutes.

Buttery Pecan Caramels

 64 caramels
 

2 cups sugar
2 cups half and half
3/4 cup light corn syrup
1/2 cup Real sweet cream butter
1/2 cup semi-sweet chocolate chips, melted
64 pecan halves

In heavy 4 qt. saucepan combine sugar, 1 c. half and half, corn syrup and butter. Cook over med. heat, stirring occasionally, until mixture comes to a full boil (7 to 8 min.). Add remaining 1 c. half and half;continue cooking, stirring often, until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245°F (35 to 40 min.). Pour into greased 8" square. pan.
Cover; refrigerate 1 to 1 l/2 hr. to cool. Cut into 64 pieces Drop 1/4 tsp. melted chocolate on top of each caramel; press pecan half into chocolate. Cover; store refrigerated
 
 

Serves: 33 Bonbons

1/3 c. sugar
 1/4 c. margarine, softened
 1/4 c. plus 2 tbs. frozen orange juice concentrate,thawed
 1/4 c. honey
 1 1/2 tsp. grated orange rind
 1 tsp. vanilla extract
 1 egg
 1/2 c. plus 2 tbs. all-purpose flour
 3/4 tsp. ground cinnamon
 1/8 tsp. baking soda
 1/8 tsp. ground cloves
 1/8 tsp. ground allspice
 1/2 c. dried cranberries
 1/3 c. golden raisins
 1/3 c. finely chopped dried apricots
 3 tbs. chopped almonds 

Cream sugar and margarine, using an electric mixer set at medium speed, until mixture is light and fluffy (about 5 minutes). Add juice concentrate, honey, orange rind, vanilla, and egg; beat at medium speed until blended.

Combine flour, cinnamon, baking soda, cloves, and allspice. With mixer running at low speed, gradually add to orange mixture. Stir in cranberries, raisins, apricots, and almonds.

Spoon batter evenly into 33 paper lined miniature muffin pans. Bake at 350 degrees F for 20 minutes or until lightly browned. Cool in pans 3 minutes; remove from pans and cool on a wire rack.
 

Chocolate Covered Cherries

In mixing bowl, combine sugar, butter, milk, and extract; mix well.
Knead into large ball. Roll into 1 inch balls and flatten each into inch circle. Wrap around cherries and lightly roll in hands. Place with stem up on waxed paper lined baking sheet. Cover loosely and refrigerate 4 hours or over night. Melt the chocolate chips and shortening in a double boiler or microwave safe bowl. Holding onto stem, dip cherries into chocolate; set on waxed paper to harden.
Store in a covered container. Refrigerate 1-2 weeks before serving.
The longer the candies sit the juicier the center will be.

A cheap brand of cherries make a very dry cherry so you may not want to drain them much. If you end up with a dry filling store them on the counter for a week, which seems to help some.

Chocolate Peanut Butter Ribbon Fudge     
      
    
1 cup smooth or crunchy peanut butter
2 tbs. powdered sugar
2 tbs. melted butter
1 pkg. (12 oz.) semi-sweet chocolate pieces
1/2 cup butter, cut into slices
1/2 of a 7 oz. jar marshmallow cream
2 tsp. vanilla
2 cup granulated sugar
1 can (5.33 oz.) evaporated milk

Mix together peanut butter, powdered sugar and melted butter; set aside. In a large mixing bowl combine chocolate pieces, butter slices, marshmallow cream and vanilla. Heat granulated sugar and evaporated milk in a saucepan over low heat, stirring constantly, until mixture comes to a boil. Boil for 6 minutes, stirring constantly.

Pour over chocolate mixture in bowl and stir until thoroughly blended. Turn half of chocolate mixture into well-buttered 8 or 9 inch square pan. Carefully spoon reserved peanut butter mixture over fudge layer, spreading evenly. Refrigerate until set. Cut into squares and serve or give in individual paper candy cups. 

Makes 5 dozen pieces fudge.

 

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