Recipe: Candy Recipes (11)

recipelink.com Chat Room Recipe Swap
December 7, 1999 - Candy Recipes (11)

Becky,.LA (10:26:58) :MOM'S SCOTCH CANDY RING

1 16oz pkg. semi-sweet chocolate chips
1 16oz pkg butterscotch chips
1 can Eagle Brand sweetened condensed milk
1 cup walnuts -- coarsely chopped
1 teaspoon vanilla
1 cup walnut halves

Melt chocolate and butterscotch chips with Eagle Brand milk in heavy sauce pan over low heat.
Stir occasionally until chips melt and mixture begins to thicken.
Remove from heat. Add chopped walnuts and vanilla. Blend well.
Let cool for about an hour until mixture thickens. Line bottom of 9 in. pie pan with foil.
Place walnut halves in bottom of pan.
Spoon cooled chocolate mixture in small mounds on top of nuts to form a ring.
Small glass may be placed in middle of pan to form a ring.
Chill in refrigerator until firm enough to slice.

Becky,.LA (10:25:25) :

MILLION DOLLAR FUDGE
Recipe By : BECKY

3 4 1/2 oz Hershey bars
12 ounces chocolate chips
1 8 oz jar marshmallow creme
1 tablespoon margarine
2 cups nuts -- chopped
1 teaspoon vanilla
1 3 oz can pet milk
4 1/2 cups sugar

In 6-8 quart bowl break bars, add chips, vanilla, creme ,and margarine.
In pan heat sugar and pet milk to a boil.
Cook 6 minutes, stirring constantly.
Pour over chocolate mixture.
Beat until smooth.
Stir in nuts.
Drop balls of candy onto wax paper.
Chill.

Becky,.LA (10:20:45) :

PRALINES
Recipe By : BECKY

1 cup evaporated milk
1 1/2 cups white sugar
1 1/2 cups brown sugar -- tightly packed
1 tablespoon imitation vanilla
4 tablespoons butter -- lightly salted
2 cups pecan halves -- shelled

Lay out a 4 or 5 foot long sheet of freezer paper shiny side up on a table.
Then mix the milk and both sugars in a two quart sauce pan and place over a medium low flame.
Stir the mixture often to keep the sugar from burning.
After the milk and sugar boil it will begin to thicken (soft ball stage).
Allow time for the mixture to become very thick then add the butter and vanilla.
This will cause the mixture to become very thin and it needs to cook until it re-thickens. (almost hard ball stage)

Once the pralines thicken again add the pecans, stir them in, and coat all of them with the
mixture.

Use a 2 tablespoon serving spoon to pour (or spoon) the pralines onto the freezer paper.
Then allow the candy to cool to room temperature which should be around 75 degrees.

Becky,.LA (10:19:39) :

CANDY DROPS
Recipe By : BECKY

1 cup graham cracker crumbs
1 cup coconut
1 cup nuts -- chopped
1/2 cup crunchy peanut butter
1 box powdered sugar
1 cup butter -- melted
6 oz chocolate chips
1/2 stick paraffin

Mix graham cracker crumbs,coconut, nuts, peanut butter, powdered sugar, and butter.
Form into 1 inch balls.
Chill.
Melt chocolate chips and paraffin.
Dip balls.
Cool on wax paper.

jackiepgh (08:07:48) : Caramel Corn

5-6 qts. of popped corn ( not salted )

Mix together:
2 c. brown sugar
1/2 lb butter ( or margarine )
1/2 c. white corn syrup

Bring to a boil and let at a rolling boil for 5 minutes. Take off the heat and add:
1 t. vanilla
1 t. salt
1 t. baking soda

Mix well and then mix (in a large roaster) with popped corn. Place in oven at 250 debrees for 40 minutes, Stirring occassionally. Spread only waxed paper and allow to cool and break into edible sized pieces. Can be eaten warm ! Store in airtight containers in cool place.

Juanita,.VA (07:30:45) : Chocolate Raspberry Filling

8 oz cream cheese
1 box powdered sugar
5 tbsp cocoa
1 tsp vanilla
5 drops raspberry oil (or more if desired)

Beat cream cheese; gradually add sugar and cocoa that has been sifted together. Add vanilla and raspberry oil; mix well. Shape into 1 inch balls. Chill then dip into melted chocolate candy coating or roll in your choice of nuts, cocoa or sprinkles.

Lily.TN (06:53:20) : * Irish POTATO CANDY Recipe

1 tb Mashed potatoes
2 1/4 c Confectioners' sugar
1 12 oz jar peanut butter

Placed mashed potatoes in a mixer bowl. Add confectioners' sugar one cup at a time, beating well after each addition. Spread into greased 10 x 15 inch pan. Spread peanut butter over top. Roll as for a jelly roll. Cut into slices.

Dawn,nys (11:58:29) : Pecan Penuche (brown sugar fudge)

2 cup (1/2 L) firmal packed dark-brown sugar
3/4 cup (1 3/4 dL) milk
1/8 tsp salt
2 1/2 tbsp butter, cut in small pieces
1 tsp vanilla
3/4 cup (1 3/4 dL) chopped pecans

Oil jelly roll or 8x8 inch pan. Put
sugar, milk, and salt in 3 qt heavy pan, stir to blend. Put over low heat and bring to boil, stirring slowly.

Cover and let boil 2-3min. Uncover and wash down sides with pastry brush dipped in cold water. Continue to boil until syrup reaches firm-ball stage
(244F) stirring only if mixture appears to be burning.

Remove from heat, drop in butter without stirring. Set pan on cooling surface or rack and let cool slightly. Beat until mixture starts to thicken,
add vanilla and pecans, and beat without stopping until mixture
loses gloss. Pour into oiled pan and mark into squares. When firm
cut into pieces and store airtight.

NOTE: hard-ball stage - drop small amount in cup of cold water.
Forms firm ball which holds shape!

Val,.Ca (11:46:52) : White Chocolate Cranberry Bark

1-1/2 cups white chocolate chips
1/2 cup blanched whole almonds, toasted
1/2 cup sweetened dried cranberries

1. line cookie sheet with foil. In small saucepan, melt chocolate
chips over low heat, stirring constantly until smooth.

2. Stir in almonds and cranberries, Pour onto foil lined cookie
sheets, spread to 1/4 inch thickness. Refrigerate 30 minutes or until
firm

3. Break bark into pieces. Store in covered container in
refrigerator.

Val,.Ca (11:45:54) : Almond Rocha Bars

2 sticks of butter
1 1/4 cups of sugar
2 cups crushed walnuts (I can't get walnuts
on this little island, but peanuts work just as well!)
2 cups chocolate chips (if you can't get chocolate
chips, grate or pound a few chilled chocolate bars
into small pieces)

Grease a 9X13 pan with butter. Spread the crushed nuts evenly in the
greased pan. Melt the butter in a saucepan. Stir in the sugar and
cook until brown and smoking. Pour into the mixture into the pan over
the nuts. While the mixture is still hot, sprinkle the chocolate
chips on top and smear it around. Let cool and cut into bars.

mrs.djxfour.ky (11:45:41) : : Mystery Mounds

1 Pound Melted White Confectioners chips
3/4 cup coconut
3/4 cup Pecans, chopped
3/4 cups minature Marshmellows

Stir together and drop into mounds on waxed paper or drop directly in peanut butter cup mold and allow to set up in freezer about 5 min.

mrs.djxfour.ky (11:39:52) : Hay Stacks

1 pound either white or chocolate confectioners chips, Melted
2 cups chow Mein Noodles
1 cup chopped nuts

stir ingredients until well coated and then spoon into small mounds onto waxed paper....

Enjoy!