Candy
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2 oz unsweetened chocolate broken into pieces or 4 tbs. cocoa 2 cups sugar 3/4 cup milk 2 tbs. light corn syrup 2 tbs. butter, cut in small pieces 2 tsp vanilla Oil jelly roll or 8x8 inch pan. Put chocolate, sugar, milk, and corn syrup in 3 quart heavy pan, stir to blend. Put over low heat and bring to boil, stirring slowly. Cover and let boil 2-3 min. Uncover and wash down sides with pastry brush dipped in cold water. Continue to boil without stirring until syrup reaches soft-ball stage (234F). Remove from heat, drop in butter without stirring. Set pan on cooling surface or rack. Do not stir until mixture loses gloss and thickens. Pour into oiled pan and mark into squares. When firm cut into pieces and store airtight. Variations: Use 3/4 cup + 2 tbs. sour cream instead of butter and milk Add 1 cup chopped nuts before turning out of pan Add 1 1/2 cup small marshmallows before turning out of pan |
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12 oz semisweet chocolate 1 cup marshmallow cream 2 cup white sugar 1 tsp vanilla 2 tbs butter 3/4 cup evaporated (not sweetened condensed) milk 1 cup chopped nuts Oil jelly roll or 9x9 inch pan. Put chocolate and marshmallow in large bowl and set aside. Mix sugar, milk, and corn syrup in 3 qt heavy pan, stir to blend. Put over low heat and bring to boil, stirring until sugar dissolves. Wash down sides with pastry brush dipped in cold water. Continue to boil stirring constantly without touching sides of pan for 5 mins. Pour mixture over the chocolate/marshmallow mix, add salt and vanilla. Stir until chocolate melts and fudge is smooth. Stir in nuts. Spread into oiled pan and mark into squares. When firm, cut into pieces and store airtight. |
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1 1/2 large bars sweet Hershey chocolate (total 13 1/2 oz) 1 jar (7 oz) marshmallow cream 2 small pkgs chocolate chips (12 oz) 2 cups chopped nuts 1 tsp vanilla 1 tsp salt Chip or shave bars into large bowl. Add other ingredients except for nuts. 4 1/2 cups sugar 1 large can (13 oz) evaporated milk 1/2 cup butter Mix sugar, butter and milk in large saucepan and boil. Cook 5 minutes, stirring constantly. Remove from heat and pour over first ingredients. Stir until chocolate dissolves. Add nuts and pour into 9x13 greased pan. |
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3 pkgs milk chocolate pieces 1 cup butter 2 cups nuts 1 pint marhsmallow creme 1 tsp vanilla 4 1/2 cups sugar 1 lg can evaporated milk (13 oz) Combine chocolate, butter, nuts, marshmallow and vanilla in large bowl. Mix sugar and milk in large saucepan, bring to boil. Reduce heat and boil for 15 minutes, stirring constantly. Pour over chocolate mixture and mix well. Pour into two 9x13 buttered pans. Cool. (makes 6 pounds). |
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3 (8-oz) Hershey bars 2 cartons Cool whip (medium) 1-2 cups vanilla wafer crumbs or cookie crumbs or chopped nuts Melt chocolate in microwave. Stir until smooth. Cool slightly. Stir in cool whip. Drop by teaspoons into crumbs or nuts. Place on waxec paper. Store covered in refrigerator. |
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1/4 cup whipping cream 1/3 cup sugar 6 tbs butter 1 (7-oz) Hershey's Cookies'n'Mint Chocolate Bar, broken into pieces 1 tsp vanilla extract chocolate sprinkles Place wax paper on tray. In small saucepan, stir together whipping cream, sugar and butter, cook over low heat, stirring constantly, until mixture just begins to boil. Remove from heat; immediately add candy pieces and vanilla. Stir until chocolate is melted and mixture is well blended. Pour into glass 9-inch pie plate. Cover; refrigerate several hours or overnight to ripen and harden. Form into 3/4 inch balls, working quickly to prevent melting; roll in sprinkles. Place on prepared tray. Cover, refrigerate 2 hours or until firm. Store, covered, in refrigerator. Makes about 3 1/2 dozen candies. |
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1/2 stick butter 18 marshmallows (large) 3 large Milky Way candy bars 2 1/2 cups cocoa crispies/pops cereal Melt butter; add marshmallows and milky ways. Melt over low heat; stir in crispies. Wet hand; roll in balls. Roll in powdered sugar. Separate until cool. Store in airtight container. |
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16-oz semi-sweet chocolate morsels 2 tbs butter 2 eggs 1 cup brown sugar, packed 1 cup whipping cream, whipped 2/3 cup melted butter 1/2 cup crushed Heath bar 1/2 cup blanched, slivered almonds, toasted 1 tsp vanilla Melt chocolate and 2 tbs butter. Pour into muffin tins (lined with paper muffin cups). Paint chocolate up sides of paper making a thin coating. Freeze. Beat eggs until thick and light. Add sugar; blend until dissolved. Add melted butter, candy, almonds and vanilla. Fold in cream. Spoon into chocolate shells. Freeze. About 15 minutes before serving, remove from freezer and peel off paper. Makes 16. |
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1 cup peanut butter 1/2 cup honey 1 cup instant nonfat dry milk powder 1 package chocolate kisses (about 34) Mix peanut butter and honey in a bowl. Add milk powder and stir until well mixed. Pinch off walnut sized pieces of mixture and roll into balls. Stick the point of the kiss into the ball. Cover with wrap and refrigerate for 1 hour. |
