Candy

[Cookbook_Junkie]

SOUR CREAM FUDGE

2 c. sugar
2 tbsp. white corn syrup
1 c. sour cream
1/2 c. black walnuts
1 tsp. vanilla

Mix sugar, corn syrup, butter and sour cream together. Cook over medium heat until reaches the soft ball stage. Cool to room temperature. Beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.

[Kitchen Witch]

CHOCOLATE NUT TOFFEE

1/2 c. chopped nuts
3/4 c. brown sugar
1/2 c. butter or margarine
1 c. (6 oz. bag) semisweet chocolate chips

Spread nuts over bottom of a lightly buttered 8-inch square pan. Combine brown sugar and butter in a medium saucepan. Bring to a rolling boil, stirring constantly. Boil about 7 minutes or to a temperature of 270* F. Pour over nuts in pan. Sprinkle with chocolate chips. Cover tightly with foil for 2 minutes. Then spread chocolate evenly. Cool. Break into pieces. Makes about 1 pound.

[Kitchen Witch]

Chocolate Nests

12 0z.semi sweet chocolate chips
3/4 cups peanuts
3/4 cups raisins
3/4 cups chow mein noodles

Melt chocolate in the top of a double boiler
Add chow mein noodles, nuts, and raisins, in that order
Stir well to coat all ingredients evenly
Spoon a tablespoonful onto a cookie sheet lined with waxpaper (keep remaining mixture in double boiler while spooning)
Refrigerate till completely cool.

[ladyseville]

Chocolate Divinity Kisses

2 1/2 C. granulated sugar
1/4 t. salt
1/2 C. light corn syrup
1/3 C. water
2 egg whites
1 t. vanilla extract
2 oz. baking chocolate, melted
3/4 C. chopped walnuts
48 milk chocolate kisses (8 oz. pkg.), unwrapped

Combine sugar, salt, corn syrup and water in a 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. Continue cooking, without stirring, to 260ºF or until a small amount of syrup dropped into cold water separates into threads which feel hard but not brittle (soft crack stage).

When sugar reaches 246ºF, beat egg whites in large mixer bowl until stiff peaks form. When syrup reaches soft crack stage, gradually pour in a thin stream into egg whites, beating at high speed on mixer. Add vanilla and beat until candy begins to hold its shape.

Quickly blend in baking chocolate; stir in nuts. Quickly drop from teaspoon onto wax paper-covered baking sheet. (Divinity should be about the size of walnuts.) Gently press a milk chocolate kiss on top of each piece.

Store in airtight container.

[ladyseville]

Snickers Fudge

Bottom Layer

1 cup milk chocolate chips -- 6 oz
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Filling

1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Caramel Layer

14 oz pkg caramels
1/4 cup whipping cream

Icing

1 cup milk chocolate chips -- 6 oz
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Refrigerate until set.

For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Carmel Layer:
Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing:
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.

Yield 8 dozen.

[ladyseville]

Peanut Brittle

1 1/2 C. sugar
1 1/2 C. corn syrup
1/2 C. hot water

Add sugar, corn syrup and water to a large saucepan. Cook until it threads, about 230°F.

Add:

1 1/2 C. raw peanuts

Cook just to under 300°F. Add 1 1/2 t. baking soda. Mixture will foam and turn color. Stir about 1 minute.

Have ready a piece of buttered foil on a cookie sheet. (or a marble slab-buttered) Pour out quickly being very careful not to touch the candy mixture.

It is very hot. I like it thin so I use 2 buttered forks and pull it from the edges to thin it some.

[ladyseville]

Pecan Butter Crunch

1/2 C. melted butter
1/2 C. sugar
1 T. Karo Syrup

Melt butter and add sugar and karo syrup to a saucepan and cook to 260°F.

Add:

1 C. pecans

Cook until mixture reaches 290°.

Pour into an 8 inch pan that has been lined with foil and buttered. Cool.

[ladyseville]

Macadamia Divinity

3 C. sugar
3/4 C. light corn syrup
3/4 C. water
3 egg whites
1 t. vanilla
1/2 t. vinegar
1 1/2 C. chopped Macadamia Nuts

Cook sugar, corn syrup and water in 2 quart saucepan over low heat, stirring constantly until sugar is dissolved. Continue cooking to 250°F. on a candy thermometer, without stirring.

Beat egg whites until stiff peaks form. Add vinegar. Pour syrup in while still beating and continue to beat until mixture is thick. (about 10 minutes) Add vanilla. Continue to beat until mixture holds its shape and begins to lose its shine. Stir in nuts gently.

Drop mixture from a buttered spoon, working quickly. Let stand at room temperature about 12 hours. Store in an airtight container.

[ladyseville]

Buckeyes

1 28 oz. jar peanut butter
1 lb. box confectionary sugar
1 t. vanilla
1/2 C. butter

Coating:
10 oz. chocolate chips
1 T. vegetable oil or cocoa butter

Cream together peanut butter, vanilla and butter. Add confectionary sugar.

Roll mixture into balls the size of a walnut and place them on a baking sheet lined with wax paper. Chill in the refrigerator while you melt the coating.

Place the chips and oil in the microwave for 60 seconds. Stir until smooth. If it needs to go back in the microwave do it in 10 second intervals.

Dip buckeye into chocolate and shake off excess chocolate. Place back on wax paper to harden.

[ladyseville]

Chocolate Salami

1 C. sun-dried cherries
8 oz. semisweet chocolate
4 T. butter
8 T. sugar
2 oz. finely chopped almonds
2 oz. finely chopped pistachios
6 oz. crushed plain biscotti
2 T. candied orange peel
1 oz. Grand Marnier
3 egg yolks

Soak cherries in warm water, about 30 minutes. Drain well.

Place chocolate in bowl with butter, over a pot of simmering water until melted. Add sugar, almonds, pistachios, biscotti, drained cherries, orange peel and Grand Marnier. Mix well.

Remove from heat and add the egg yolk and mix well. Cool completely.

Form salami shape by rolling mixture in a sheet of wax paper. Refrigerate 4 hours or overnight. Slice and serve.

[ladyseville]

Payday Balls

1/2 lb. melted white chocolate chips
1/3 C. peanut butter
1/2 C. marshmallow cream
12 oz. bag of caramels for dipping
chopped peanuts for rolling

Mix together melted chocolate, peanut butter and marshmallow cream. Chill and roll into balls or logs. Freeze next so the caramel will stick.

Melt caramels and dip the balls into caramel. Roll in nuts.

[ladyseville]

Hot Cinnamon Candy

2 cups white sugar
1/2 cup Karo syrup (white)
1/2 cup cold water
1-2 tsp. cinnamon oil
red food coloring

Mix in saucepan, water, syrup & sugar. Stir & boil to 295-300 degrees. Take off burner.

Add cinnamon oil & coloring. Stir to mix well.

Pour into buttered 9x13 pan.

Let harden & break into pieces.

[ladyseville]

Apricot Nut Roll

2 pkgs. (6 oz. each) dried apricots
1/2 C. pistachio nuts, coarsely chopped
1/4 C. sugar

In a food processor, process the apricots until well-pureed. Place in a medium bowl and add the pistachios; mix well.

Divide the mixture in half and roll each half into a log about 7 inches long. Cover and hill for at least 2 hours, or until firm.

Place the sugar in a shallow dish; coat the apricot logs with the sugar, turning to coat all sides. Cut into 1/4-inch slices and serve, or store in an airtight container until ready to serve.

Yields: about 4 dozen slices

[ladyseville]

Anise Hard Candy

1 1/2 tsp. butter softened
3/4 C. water
2/3 C. light corn syrup
2 C. sugar
1 tsp. anise extract
red food coloring
2-3 T. powdered sugar

Butter an 8 inch square baking pan with 1 1/2 tsp. butter; set aside.

In a large heavy saucepan, combine water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals.

Uncover, cook over medium high heat, without stirring, until a candy thermometer reads 300º (hard crack stage).

Remove from heat, stir in extract and food coloring (keep face away from mixture as odor is very strong).

Pour into prepared pan. Using a sharp knife, score into 3/4 inch squares.

Cool. Separate into squares, using a sharp knife if necessary.

Place powdered sugar in a baking pan, add candy and roll till coated. Brush off excess sugar with a pastry brush.

Store at room temperature in an airtight container.

Makes about 1 lb. (8 dozen)

[ladyseville]

Creme Doodles

1 7-oz jar Kraft marshmallow creme
1 cup creamy peanut butter
1/2 cup honey
3 oz milk chocolate bar, grated
1-1/2 cups raisins
1 cup walnuts, chopped
2 cups coconut

Stir all ingredients together except coconut.

Shape 1 tsp of mixture into 1 inch balls.

Roll in coconut.

Chill or freeze.

[Kitchen Witch]

MASHED POTATO CANDY

1/2 cup mashed potatoes
3 Tablespoons margarine
1 teaspoon vanilla
6 cups powdered sugar
18 oz. peanut butter
Flour (enough to roll out)

Add mashed potatoes, margarine and vanilla; beat together. Add powdered sugar and beat until stiff enough to roll out like pie crust. Spread peanut butter on top and roll up like jellyroll. Cut into thin slices.

[ladyseville]

Marguerita Balls

1 box vanilla wafers
8 oz. almonds
4 oz. white chocolate
1/4 cup marmalade
1/4 cup tequila
2 tablespoons lime juice
2 tablespoons light corn syrup

Process wafers and almonds until crushed very fine. Melt chocolate.

Mix marmalade, tequila, lime juice, and corn syrup. Blend until smooth. Add dry mixture and chocolate. Mix well, into stiff dough.

Roll into balls and roll balls in sugar. Store in refrigerator.

[Kitchen Witch]

PEANUT BUTTER FUDGE

4 cups granulated sugar
1 cup milk
1/2 stick margarine (don't use butter as it will sometimes scorch)
1/4 tsp. salt
1 tsp. vanilla
2 cups creamy peanut butter
2 cups marshmallow cream

Mix sugar, milk, margarine, and salt in saucepan and bring to a boil, stirring occasionally. After begins to boil, stir constantly until comes to a soft ball stage. Remove from heat and add vanilla and stir well. Add peanut butter and stir until no lumps appear any longer. Stir in marshmallow cream until no lumps appear. Pour into well greased 9x13" pan and allow to cool. Cut into bite size pieces and serve. Can be stored in air-tight container at room temperature for 3 days or up to 2 weeks in the
fridge. Does not freeze well though.

[Kitchen Witch]

Chocolate Mint Divinity
Makes 81 pieces



* 2 7-ounce bars milk chocolate
* 2-1/2 cups sugar
* 1/2 cup light-colored corn syrup
* 1/2 cup water
* 2 egg whites
* 2 squares (2 ounces) unsweetened chocolate, melted and cooled
* 1/2 teaspoon peppermint extract
* 1/4 cup crushed peppermint candies




1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars. Set pan aside.

2. In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium heat, without stirring, to 260 degree F, hard-ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching hard-ball stage should take about 15 minutes.

3. Remove pan from heat; remove thermometer. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer until stiff peaks form (tips stand straight).

4. Gradually pour hot mixture in a thin stream (slightly less than 1/8inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.

5. Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm, lift out of pan; cut into 1-inch squares. Store tightly covered. Makes 81 pieces.

Make-Ahead Tip: Up to 3 days ahead prepare divinity. Store at room temperature in a tightly covered container.

[Kitchen Witch]

Coffee-Pecan Toffee

Makes about 2 3/4 pounds (about 48 pieces)




* 2 cups butter (no substitutes)
* 2 cups sugar
* 2 tablespoons mild-flavor molasses
* 1 tablespoon instant espresso powder
* 2 teaspoons vanilla
* 3 tablespoons butter (no substitutes)
* 1 teaspoon instant espresso powder
* 2 cups semisweet chocolate pieces
* 1-1/2 cups finely chopped, toasted pecans




1. Line a 15x10x1-inch baking pan with foil, extending excess over edges of pan. Set pan aside. Butter the sides of a heavy 3-quart saucepan. Melt the 2 cups butter in saucepan. Add sugar, 1/3 cup water, molasses, and 1 tablespoon espresso powder. Cook and stir over medium-high neat until mixture boils.

2. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate steady rate, stirring frequently, until thermometer registers 290 degree F, soft-crack stage (about 25 minutes). Watch carefully after 280 degree F to prevent scorching.

3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Pour candy into the prepared pan. Let candy stand about 1 hour or until firm. Use foil to lift candy out of pan. Break candy into pieces that are about 2 inches in size.

4. Melt the 3 tablespoons butter in a heavy medium saucepan. Stir in the 1 teaspoon espresso powder till dissolved. Add chocolate pieces and melt over low heat, stirring often. Place pecans in a shallow dish or on waxed paper.

5. Dip half of each candy piece into melted chocolate mixture, coating all sides. Place dipped candy on waxed paper. Sprinkle with pecans. Chill until chocolate is firm. Store in a tightly covered container. Makes about 2-3/4 pounds (about 48 piecies).

Reach Out to Friends: With old-fashioned chocolate-dipped Coffee-Pecan Toffee. Package the pieces in a cone-shaped paper container. Simply lay squares of parchment paper, textured gold paper, and wire mesh atop one another, then roll and twist into a cone. Tie the outside of the cone with ribbon and secure the candies inside with cellophane.

[Kitchen Witch]

Coconut-Almond Candy Bars

Makes 25 candy bars




* 3-1/2 cups sifted powdered sugar
* 1 3-ounce package cream cheese, softened
* 1 teaspoon vanilla
* 1-1/2 cups coconut
* 50 blanched whole almonds (about 1/3 cup)
* 1-1/2 pounds dipping chocolate or confectioner?s coating




1. Butter a 12x9-inch piece of foil; set foil aside. In a small bowl combine powdered sugar, softened cream cheese, and vanilla. Stir in the coconut.

2. Turn coconut mixture onto the buttered foil. Pat coconut mixture into a 10x5-inch rectangle. Cut the mixture into 2x1-inch rectangles. Press 2 blanched whole almonds into the top of each rectangle.

3. Melt the dipping chocolate or confectioner?s coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles.

4. Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 25 candy bars.

Make-Ahead Tip: Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.

[Kitchen Witch]

Double-Dipped Caramels

Makes 48 caramels




* 12 ounces chocolate-flavor candy coating, cut up
* 2 cups finely chopped pistachio nuts or one 10-ounce package almond brickle pieces, crushed
* 1 14-ounce package vanilla caramels (about 48 caramels), unwrapped




1. Heat candy coating in a heavy medium saucepan over low heat, stirring constantly just until melted. Remove from heat.

2. Place nuts or brickle pieces in a bowl. Dip one caramel into coating; turn to coat. With a fork, lift caramel out, drawing fork across rim of pan to remove excess coating. Place dipped caramels in nuts, turning to coat. (Or, dip a caramel halfway into coating. Place dipped caramel into nuts, turning to coat.) Transfer caramel to a waxed-paper-lined baking sheet. Repeat with remaining caramels. Let stand 30 minutes or until firm. Store tightly covered up to 1 week. Makes 48 caramels.

[Kitchen Witch]

Fabulous Five-Minute Fudge


* 1 12-ounce package semisweet chocolate pieces (2 cups)
* 2/3 cup sweetened condensed milk (one-half of a 14-ounce can)
* 1 tablespoon water
* 3/4 cup chopped walnuts, toasted if desired
* 1 teaspoon vanilla




Line a cookie sheet with waxed paper; set aside. In a medium microwave-safe bowl, combine chocolate pieces, sweetened condensed milk, and water.

Microwave, uncovered, on 100% power (high) for 1 minute; stir. Microwave about 1 minute more, or until chocolate is melted and mixture is smooth, stirring every 30 seconds. Stir in nuts and vanilla. Pour mixture onto prepared cookie sheet and spread it into a 9x6-inch rectangle, or drop mixture by rounded teaspoons onto prepared cookie sheet.

Chill fudge about 30 minutes or until firm. Cut fudge into 1-1/2-inch squares. Makes 24 pieces

[Kitchen Witch]

Hazelnut Truffles

Makes 120 candies

* 1 14-ounce can sweetened condensed milk
* 1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
* 4 ounces unsweetened chocolate, chopped
* 1 tablespoon Irish cream liqueur or vanilla
* 2/3 cup halved hazelnuts (filberts), toasted*
* Finely or coarsely chopped toasted hazelnuts (filberts)
* Unsweetened cocoa powder



1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.

2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.

3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.

*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.

[Kitchen Witch]

Marbled Peanut Clusters


* 1 12-ounce package (2 cups) semisweet chocolate pieces
* 1-1/2 cups peanuts
* 1-ounce vanilla-flavor candy coating
* 1-ounce green candy coating (optional)




1. Heat semisweet chocolate pieces in a heavy medium saucepan over low heat, stirring constantly just until melted. Stir in peanuts. Spoon by rounded teaspoons onto a waxed-paper-lined baking sheet.

2. Heat vanilla-flavor candy coating in a heavy small saucepan over low heat, stirring constantly just until melted. If using, heat green candy coating in a similar manner. Drizzle a small amount of each candy coating atop each cluster, swirl gently with a toothpick to create a marbled effect.

3. Chill candy about 30 minutes or until firm. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 24 pieces.

[Kitchen Witch]

Bittersweet Chocolate Bark with Cinnamon Candies


* 8 ounces bittersweet chocolate, broken into chunks
* 1/3 cup red cinnamon candies such as Red Hots candy



1. Place a sheet of parchment paper on a small platter or plate and set aside. In a small heavy saucepan melt chocolate over medium-low heat, stirring often.

2. When chocolate is melted, remove from heat. Working quickly, stir in about 1/3 of the cinnamon candies. Immediately turn chocolate out onto parchment paper. With the back of a spoon spread out chocolate mixture until candies are in a single layer. Sprinkle remaining candies on top and place in freezer for 10 to 15 minutes or until hard. Leave bark in freezer until ready to break off pieces to serve. Break off pieces to serve. Makes 4 servings

[Kitchen Witch]

Fudge


* 2 cups sugar
* 3/4 cup half-and-half or light cream
* 2 ounces unsweetened chocolate, cut up
* 1 teaspoon light-colored corn syrup
* 1/8 teaspoon salt
* 2 tablespoons butter
* 1 teaspoon vanilla
* 1/2 cup chopped nuts (optional)



1. Line a 9x5x3-inch loaf pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.

2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, half-and-half, chocolate, corn syrup, and salt. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate , stirring occasionally, until thermometer registers 236 degree F, soft-ball stage (20 to 25 minutes.) (Adjust heat as necessary to maintain a steady boil).

3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (50 to 60 minutes).

4. Remove thermometer from saucepan. Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken. If desired, add nuts. Continue beating until the fudge just starts to lose its gloss (6 to 8 minutes total).

5. Immediately spread fudge evenly in the prepared pan. Score into squares (or other shapes) while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge. Store tightly covered up to 1 week. Makes about 1-1/4 pounds (32 pieces).

[Kitchen Witch]

Coconut-Almond Candy Bars

Makes 25 candy bars



* 3-1/2 cups sifted powdered sugar
* 1 3-ounce package cream cheese, softened
* 1 teaspoon vanilla
* 1-1/2 cups coconut
* 50 blanched whole almonds (about 1/3 cup)
* 1-1/2 pounds dipping chocolate or confectioner?s coating



1. Butter a 12x9-inch piece of foil; set foil aside. In a small bowl combine powdered sugar, softened cream cheese, and vanilla. Stir in the coconut.

2. Turn coconut mixture onto the buttered foil. Pat coconut mixture into a 10x5-inch rectangle. Cut the mixture into 2x1-inch rectangles. Press 2 blanched whole almonds into the top of each rectangle.

3. Melt the dipping chocolate or confectioner?s coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles.

4. Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 25 candy bars.

Make-Ahead Tip: Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.

[Kitchen Witch]

Fancy Liqueur Chocolates

Makes about 40 pieces



* 2 cups sugar
* 1/2 cup water
* 1/4 cup half-and-half or light cream
* 1 tablespoon light-colored corn syrup
* 2 tablespoons Amaretto or coffee liqueur
* 1 pound dipping chocolate or confectioner?s coating



1. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine sugar, water, cream, and light corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 6 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of saucepan.

2. Cook over medium-low heat, stirring occasionally, until the thermometer registers 240 degree F, soft-ball stage. The mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 15 to 20 minutes.

3. Remove saucepan from heat. Cool, without stirring, to lukewarm (110 degree F). This should take about 45 minutes. Remove candy thermometer from saucepan. Add Amaretto or coffee liqueur; beat with the wooden spoon until candy becomes creamy and slightly stiff. This should take about 10 minutes.

4. Shape candy into 1-inch balls; place balls on a baking sheet lined with waxed paper. Let the balls stand at room temperature about 20 minutes or until dry.

5. Melt the dipping chocolate or confectioner?s coating. Carefully dip balls into melted chocolate. Let excess chocolate drip off balls. Place the dipped balls on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes about 40 pieces.

Fancy Vanilla Chocolates: Prepare Fancy Liqueur Chocolates as directed above, except substitute 2 teaspoons vanilla for the Amaretto or coffee liqueur.

[Kitchen Witch]

Toffee Butter Crunch
Makes about 1-1/2 pounds (48 servings)



* 1/2 cup coarsely chopped almonds or pecans, toasted
* 1 cup butter
* 1 cup sugar
* 3 tablespoons water
* 1 tablespoon light-colored corn syrup
* 3/4 cup semisweet chocolate pieces
* 1/2 cup finely chopped almonds or pecans, toasted




Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

[Kitchen Witch]

Peanut-Caramel Candy Bars
Makes 32 candy bars



* 1 14-ounce package vanilla caramels
* 3 tablespoons butter
* 2 tablespoons milk
* 1 cup chopped peanuts
* 1-1/2 pounds dipping chocolate or confectioner?s coating




1. Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

2. In a heavy 1-1/2-quart saucepan combine vanilla caramels, the 3 tablespoons butter, and milk. Cook over low heat, stirring occasionally, until caramels are melted. Stir in the chopped peanuts. Pour mixture into prepared pan.

3. Chill about 1 hour or until firm. When firm, use the foil to lift candy out of the pan; cut candy into 2x1-inch rectangles.

4. Melt the dipping chocolate or confectioner?s coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles.

5. Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 32 candy bars.

Make-Ahead Tip: Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.

[Kitchen Witch]

Simple Fudge
Makes about 2 pounds (64 pieces)


* 1-1/2 cups sugar
* 1 5-ounce can (2/3 cup) evaporated milk
* 1/2 cup butter
* 2 cups tiny marshmallows
* 1 cup semisweet chocolate pieces or chopped bittersweet chocolate
* 1/2 cup chopped walnuts
* 1/2 teaspoon vanilla



1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.

2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.

3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.

4. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).

Peanut Butter-Chocolate Fudge: Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.
Nutrition Facts per piece: 58 cal., 3 g total fat (1 g sat. fat), 1 mg chol., 14 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.
Daily Values: 0% vit. A, 0% vit. C, 1% calcium, 1% iron
Exchanges: 1/2 Other Carbo., 1/2 Fat

Microwave Directions: In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.

[Kitchen Witch]

Terrific Toffee
Makes about 2 pounds (36 servings)



* 1 cup unblanched whole almonds, toasted and coarsely chopped
* 3/4 cup semisweet chocolate pieces
* 3/4 cup milk chocolate pieces
* 1/3 cup white baking pieces
* 2 tablespoons malted milk powder
* 1 cup butter
* 1 cup sugar
* 3 tablespoons water



1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. In a bowl combine chopped almonds, semisweet and milk chocolate pieces, and white baking pieces. Sprinkle half (about 1-1/2 cups) of the nut/chocolate piece mixture over the bottom of prepared baking pan. Sprinkle malted milk powder over mixture in pan.

2. In a 2-quart heavy saucepan combine butter, sugar, and water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)

3. Remove from heat; remove thermometer. Pour mixture quickly over nuts and chocolate pieces in pan. Immediately sprinkle remaining nut/chocolate piece mixture over toffee. Cool about 1 hour before breaking into pieces. If necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings).

[ladyseville]

Almond-Walnut Butter Toffee

2 1/4 cups granulated sugar
1 1/4 cups butter
1/2 cup water
1 teaspoon salt
1 1/2 cups chopped blanched almonds
1 cup chopped walnuts - divided use
1 (6-ounce) package semisweet chocolate chips (1 cup)

Butter a 13 x 9 x 2-inch pan and set pan aside in a warm area.

Combine first 4 ingredients in a large heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring constantly, to hard crack stage, 300*F (150*C).

Remove from heat, and stir in almonds and 1/2 cup walnuts. Pour into prepared pan, quickly spreading mixture to edges of pan. Sprinkle with chocolate chips; let stand 1 minute or until chocolate begins to melt. Spread chocolate evenly over candy. Sprinkle with remaining 1/2 cup walnuts. Let stand until set. Break into pieces. Store in an airtight container in a cool area or the refrigerator.

Makes about 1 1/4 pounds.

[ladyseville]

Chocolate Molasses Maple Toffee

1 cup granulated sugar
1 cup packed brown sugar
1 cup butter
1/4 cup water
1 1/2 tablespoons molasses
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon maple extract
2 1/2 cups milk chocolate morsels - divided use
2 cups toasted pecans or walnuts, chopped - divided use

Combine sugar, brown sugar, butter, water, molasses and cinnamon in a large saucepan. Cook over low heat, stirring gently until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes. Wash down sugar crystals from side of pan. Uncover and cook to hard crack stage at 300*F (150*C). Remove from heat and stir in vanilla and maple extract.

Pour into 15 x 10 x 1-inch greased jelly roll pan, quickly spreading mixture to edges of pan (Tip: slightly warm the pan in oven first and candy mixture will spread easier.). Sprinkle 1 1/4 cups chocolate morsels over hot toffee. Let stand 1 minute or until chocolate begins to melt. Spread chocolate evenly over candy. Sprinkle with 1 cup chopped pecans or walnuts and let stand until set.

Place remaining 1 1/4 cups chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts. Remove from heat.

Run a knife around the edge of toffee in jelly roll pan. Carefully invert toffee onto waxed paper lined baking sheet. Spread melted chocolate over uncoated side of toffee. Sprinkle with remaining 1 cup chopped pecans. Let stand until set. Break into pieces.

Makes about 2 1/2 pounds candy.

[ladyseville]

Goober Clusters

1 (12-ounce) package or 2 cups NESTLÉ® TOLL HOUSE® Premier White Morsels
1/4 cup creamy or chunky peanut butter
3 cups toasted rice cereal
1 (7-ounce) package or 1 cup NESTLÉ® GOOBERS® Milk Chocolate-Covered Peanuts

Line tray or baking sheet with waxed paper.

Place morsels and peanut butter in large microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until morsels are melted.

Stir in cereal and Goobers until combined. Drop by rounded tablespoon onto waxed paper; let stand until set.

Makes 3 dozen pieces.

[ladyseville]

Chewy Texas Pralines

1 cup granulated sugar
1 cup light corn syrup
1/8 teaspoon salt
14 tablespoons milk
1/4 cup butter or margarine
2 cups pecan halves
1/2 teaspoon vanilla extract

In a heavy saucepan, mix together sugar, light corn syrup, and salt. Cook over medium heat, stirring occasionally, until mixture reaches 245*F (120*C), about 20 to 25 minutes, or forms a firm ball when dropped into cold water.
Gradually add milk, margarine, and pecan halves. Cook for 1 to 2 minutes after adding the last ingredient, returning the mixture to a boil.

Remove from the heat and stir in vanilla.

Drop by teaspoonfuls onto greased baking sheets.

Cool until set before wrapping.

Makes 24 pieces.

[ladyseville]

Milky Pecan Pralines

4 cups granulated sugar
1 (14-ounce) can sweetened condensed milk
1 cup water
4 tablespoons light corn syrup
5 cups chopped pecans
1 tablespoon butter
1 teaspoon vanilla extract

Cover a cookie sheet with buttered wax paper; set aside.

In a heavy saucepan over low heat, combine sugar, condensed milk, water and syrup. Cook on low heat until mixture reaches the soft-ball stage (see note).

Remove from heat. Add pecans, butter and vanilla. Beat until smooth. Spread onto prepared wax paper and let cool. (If the candy gets hard before all spooned out, add a little water, and reheat.)

Makes 24 pieces.

[Kitchen Witch]

PISTACHIO-GINGER BARK
MAKES 12 SERVINGS

8 oz. bittersweet chocolate, melted
8 oz. white chocolate, melted
½ t. freshly grated nutmeg
1/3 c. chopped salted pistachios
1/3 c. sweetened dried cranberries (Craisins)
1 T. chopped crystallized ginger

Spread bittersweet chocolate in foil-lined 9-inch pan coated with cooking spray. Combine white chocolate and nutmeg. Spread evenly over bittersweet chocolate. Combine nuts, craisins and ginger. Sprinkle over and lightly press. Chill 1 hour or until firm. Cut into triangles.

[ladyseville]

Chocolate Billionaires Recipe

1 14-oz. package caramels

3 T. water

1 1/2 C. chopped pecans

1 C. coarsely crushed crisp rice cereal

1 T. shortening

2 C. semi sweet or milk chocolate chips

In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm.

Melt chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set. Store in airtight container.

Makes about 4 dozen candies.