Candies
Yield: 6 servings

2 c  Sugar
1/3 c  White vinegar
4 ts Water
1/2 c  Sesame seeds, toasted*
1 1/2 c  Roasted unsalted skinless peanuts

*To toast sesame seeds, sprinkle evenly into baking pan.  Bake in preheated 350 F oven until golden (about 5 min.) cool.
Combine sugar, vinegar and water in medium saucepan.  Cook over low heat, stirring just until sugar dissolves.  Cook without stirring until mixture boils.  Boil mixture without stirring until it is golden and reaches 295-300 degrees F (146-149 degrees C) or hard- crack stage on a candy thermometer, about 10 minutes.
While sugar mixture is boilding, grease an 11x7 baking pan. Sprinkle half of the sesame seeds and all of the peanuts evenly into pan.

Pour sugar mixture over nut.  Smooth surface with the back of a greased wooden spoon.  Sprinkle with remaining sesame seeds.  Cool slightly. While candy is still warm, cut into 2x1" pieces.
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Southwest Cactus Candy

Candies
Yield: 6 servings

3 c  Sugar
2 tb Orange juice
1 c  Water
1 tb Lemon juice
Syrup

Select prickly pear cactus (or small barrel cactus if you own one since it is illegal to remove it from the desert,) and remove spines and outside layer with large knife.  Cut pulp across in slices 1 inch thick.  Soak overnight in cold water; cut in 1 inch cubes and cook in boiling water until tender. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch.

Heat all ingredients until sugar is dissolved.  Add cactus.  Remove cactus from syrup, drain and roll in granulated or powdered sugar.  For colored cactus candy, any vegetable coloring may be added to syrup.
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Stained Glass Candy

Candies
Yield: 6 servings

3 3/4 c  White sugar
1 1/2 c  Lily white syrup (or Karo, must be colorless)
1 c  Water
Food coloring
Oil based flavorings such as Wiltons
Tin foil
Icing sugar, approximately 10 cups, can be reused over and over
Sharp pair of scisors
Candy thermometer
Lots of volunteers to help

Mix the white sugar, white syrup, and water in a medium sized pot. Add the food coloring you want (green for spearmint, orange for orange) Bring to a boil, and boil until candy thermometer reaches 300 F degrees. (Can take up to 20 minutes)   Stir to mix all the ingredients, but once it starts to boil, do not touch.  Pot must be big enough to allow for double, as it rises as it boils

While the candy mixture is boiling, shape a large piece of tin foil by folding up the sides and ends.  (I use the large foil about 3 feet long) to create a large cookie sheet type shape.  Put the icing sugar on the foil to completely cover it, and bank up the sides with icing sugar.

When the candy mixture has reached 300F, remove from heat.  Let sit about 10 seconds and stir to cool slightly (heavy emphasis on SLIGHTLY) Then add about 1 to 1-1/2 tsp of the oil based flavorings depending on how strong
you want the flavor.  Stir until mixed (may boil a bit and DON'T stand over top of pot as flavor with escape in the air and up your nose!! 8-} ) Once flavoring is combined, pour mixture onto the icing sugar and use rubber spatula to scrape all mixture out of pot.  Put pot, spatula and candy thermometer into sinkful of hot soapy water.  If you allow it to harden you won't be saying nice things about me at all!! 8-} As candy is cooling, keep checking by trying to pull up the edges.  Once it gets to the consistency that you can lift it a little, start cutting it FAST! I cut off a chunk and
then cut it up into bite-sized pieces. The outside will cool first so you have to watch it.  If it hardens to quickly you will end up with a good size lollipop that you won't be able to cut. It will shatter like glass. Continue working your way around until all is cut. Then I take all the candy and put it in a strainer that is sitting over a bowl. Shake some of the excess icing sugar off candy and allow to cool thoroughly. Pack in airtight containers. I find Zip-Loc Freezer bags pretty good. This recipe makes about 2 lbs candy. Once I have done all the flavors that I want, then I set up all the bags and put about 10 of each flavor into a smaller zip-loc and seal.  They make great Christmas gifts for family and all the various people you give to....mailman, garbage man, paperboy, school teachers, your kids friends..etc.  I figure if the kids have to help me cut, they get some to give to their friends..  Besides.. makes a good bribe
to get them to help!!
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Potato-Peanut Butter Candy

Candies
Yield: 48 servings

2 lb Confectioners' sugar
1/2 c  Irish potatoes, mashed*
1 cn Peanut butter crunchy

* - boiled and drained
Mix sifted sugar into mashed potatoes, a little at a time, by hand; do not use electric mixer. Sprinkle waxed paper with additional confectioners' sugar; take ball of sugar-potato mixture, about the size of a baseball, roll out as for pastry, and spread with crunchy peanut butter. Roll over and over like jelly roll; makes enough for two rolls, each about a foot long. Wrap in Saran or foil and chill well. Slice into 1/2" thick rounds.
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Teenage Rocky Roads Candy

Candies
Yield: 12 servings

2 lb Almond Bark, White
3 c  Froot Loops Cereal
3 c  Cheerios Cereal
2 c  Miniature Marshmallows

Melt almond bark in a double boiler.  Mix cereals in a large bowl, and pour the melted almond bark over them.  Mix thoroughly, add colored marshmallows, mix again and then drop by tablespoonfuls onto was paper. Cool until firm. Makes about 3 dozen.
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Walnut Candy

Candies
Yield: 36 servings

1 1/2 c  Walnuts, coarsely chopped
2/3 c  Butter or margarine
1 c  Packed light brown sugar
1    - 14 oz can sweetened condensed milk
1 1/2 ts Vanilla

To toast walnuts, spread in a single layer in a 9" glass pie plate. Stirring every 2 minutes, microwave on high 6 minutes or until toasted.

Place butter in a 2 quart glass measure. Microwave on high 1 minute. Blend in brown sugar and condensed milk. Stirring every 2 minutes, microwave on high 8 to 9 minutes or until mixture is a medium caramel color. Stir in
vanilla and beat with a wooden spoon for 2 to 3 minutes. Fold in walnuts. Pour into buttered 8" square dish. Cool to lukewarm; then refrigerate until set. Cut into squares. Makes 36 pieces.
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Grape and Walnut Candy Rolls

Candies, Greek
Yield: 1 servings

Karen Mintzias
40    Whole walnuts
12 oz Frozen grape juice;undiluted
10 ts Cornstarch
Confectioners' sugar

Thread a needle with 2 foot length of white, heavy-duty carpet thread. Tie a knot 8 inches from the end. Carefully string 20 walnuts. Tie a knot after the last walnut. Tie thread ends together forming a necklace. Repeat for remaining 20 walnuts. Divide the grape juice concentrate. From one half, pour 1/3 cup into a jar. Pour the remaining amount of that half into a small saucepan. Heat to boiling. Spinkle 5 teaspoons of cornstarch into the jar of juice. Shake vigorously. Gradually stir into boiling juice. Cook until thick enough to heavily coat spoon. Remove from heat. Dip one "necklace" into grape juice until every nut is coated. Hang loop in an airy spot. Dip and hang second necklace. Allow to hang 30 minutes. Repeat the whole procedure. Dry necklaces several days until coating is no longer sticky. When dry, repeat dipping. Use the remaining half of grape juice and cornstarch.  Dip necklaces twice.  Let hang to dry a week.  When dry, snip knotted thread.  Carefully pull out.  Dust rolls with confectioners' sugar. Slice into 1/2 inch rounds.  Makes two 7-inch rolls.
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Pasteli Me Fistikia (Pistachio & Honey Candy)

Candies, Greek
Yield: 50 servings

Karen Mintzias
1 lb Fresh, unsalted pistachios
1 1/4 c  Sugar
1 c  Honey
1 1/2 c  Water
Butter or oil

Peel and place pistachios on a baking sheet, the put in a slow oven (250 F) to roast for 20 minutes.  Remove from the oven and cut into quarters.

Meanwhile combine the sugar, honey, and water in a heavy pan, and stir over medium heat until dissolved.  Lower the heat and boil to the very firm stage (250 to 256 degrees), toss in the pistachio nuts and stir, then remove from the heat.  Butter or oil a marble slab, jelly roll, or any aluminum pan and quickly spread the candy using a spatula or knife.  Allow to cool, the cut into squares and store in covered containers.

Note: A Greek pastry chef told me that glucose and honey are usually used for this excellent treat.
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Poppy-Seed Candy

Candies
Yield: 6 servings

1 lb Poppy seeds
2 c  Honey
1/2 c  Sugar
2 c  Chopped nuts
1/2 ts Powdered ginger

Have the poppy seeds ground for you when you buy them.  If this is not possible, grind them in a food chopper or pound with a mortar and pestle.

Cook together the honey and sugar until syrupy. Stir in the poppy seeds and cook until the mixture is thick, about 20 minutes.  Stir frequently. (Drop a little on a wet surface; if it doesn't run, it is thick enough.) Stir in the nuts and ginger.

Moisten hands; pat out mixture onot wet board to thickness of about 1/2 inch.  Let cool 5 minutes, then cut into diamonds or squares with a sharp knife.  When knife sticks, dip into hot water.  Cool completely and lift
from board with a spatula.
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Peanut Butter White Chocolate Candy Dreams

Candies, Chocolate
Yield: 18 candies

1/2 c  Peanut butter; crunchy or-creamy
1/2 c  Powdered sugar
2 T  Heavy cream
12 oz Imported white chocolate
1/2 c  Almonds; toasted and finely
-chopped
18    Whole natural almonds

In a small glass bowl or dish, heat peanut butter in a microwave oven on High 30-40 seconds to soften.  Mix in powdered sugar and cream; mixture should be stiff, not runny.

In a medium glass bowl, melt white chocolate in microwave oven on Medium 1-1/2 to 2-1/2 minutes, stirring once halfway through cooking time, or until melted and smooth.  Stir in chopped almonds.

Spoon a little white chocolate mixture into bottom of each of 18 paper candy cups 2 inches in diameter, swirling with back of a teaspoon to make an even layer.  Drop a little peanut butter mixture on top of white chocolate in each cup and spread around with back of spoon to make an even layer.  Spoon remaining white chocolate over peanut butter, using back of spoon to swirl evenly.  Top each cup with a whole almond.  Refrigerate until firm.  Store candies in refrigerator for up to a week.
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Spiders (Noodle Candy)

Candies
Yield: 1 recipe

1 sm Pkg. chocolate chips
2 sm Pkg. butterscotch chips
1 cn Cashew nuts
1 sm Can Chinese noodles

Rinse salt from cashews and break in halves.  Melt chocolate and butterscotch chips in double boiler.  Remove from heat.  Mix in cashews and noodles.  Drop by tablespoonfuls on waxed paper. Refrigerate.
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Chocolate Candy Bar - Fudge

Candies, Diabetic, Low-cal/fat, Chocolate
Yield: 1 servings

1    Envelope  SF Hot Cocoa Mix
2 tb Cold water
2 tb Golden raisins; or -
1 ts Peanut butter; or
1 ts Chopped nuts

In small bowl stir cocoa mix with water. Save envelope that mix came in. Stir in raisins or peanut butter or nuts. Spoon mixture back into cocoa envelope. Fold over top and let stand against wall in bottom of freezer for about 4 hours. When frozen peel off envelope and eat. Tastes like fudge. Exchanges: with raisins: 1/2 milk exchange and 1 fruit. With peanut butter: 1/2 milk and 1/3 meat. With nuts: 1/2 milk and 1/3 fat depending on type of nuts used.
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Valentine Candy Heart

Valentines, Candy
Yield: 1 servings

1 3/4 c  Pecans toasted and
Divided
16 oz Semisweet choclate
1/4 c  Butter or margerine
12 oz White choclate;chopped
3/4 c  Flaked coconut

Grease an 8-inch heart shaped cakepan;line bottom with wax paper. Grease wax paper. Sprinkle 1 cup pecans evenly in pan.

Combine semisweet choclate and butter in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until choclate and butter melt, stirring occasionally. Remove from heat.

Place white choclate in top of a double boiler;bring water to boil. Reduce heat to low;cook until white choclate melts, stirring occasionally. Remove from heat.

: Drizzle 1/2 cup semisweet choclate mixture over pecans. Drizzle 1/2 cup white choclate over semisweet choclate. Chill mixture in pan 15 minutes until firm.

Set aside 1/2 cup semisweet choclate mixture. Combine remaining semisweet choclate mixture, remaining 3/4 cup pecans, and coconut;stir well. Spread coconut mixture evenly over chilled choclate. Chill 15 minutes until firm. Reheat reserved 1/2 cup semisweet choclate mixture in top of double boiler, if necessary. Spoon reserved semisweeet choclate and reserved white choclate by tablespoons over coconut mixture, making sure choclates do not overlap. Cut through melted choclates with knife to create a marbled effect. Cover and chill candy
heart several hours or until firm.

Carefully invert heart; peel off wax paper. Invert again onto a serving plate, or if desired, wrap in decorative cellophane. Serve at room temperature; cut candy with a sharp knife.Yield; 2 pounds.
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Candy Apples With Cinnamon

Candy, Holiday, Kids
Yield: 8 servings

8    Apples -- red, medium
2 c  Granulated Sugar
2/3 c  Corn Syrup
1 c  Water
1/2 ts Cinnamon
8 dr Red Fool Colouring

Grease a baking sheet lightly.  Wash apples and remove stems.  Firmly insert wooden skewer or stick in stem end of apple.

Combine the sugar, sorn syrup and water in saucepan and cook til sugar dissolves.  Cover and bring to a boil.  Wipe inside of pan with moistened cheesecloth.  Boil uncovered and without stirring until a few drops in cold water separate in hard brittle threads, approx. 300F on candy thermometer. Blend in the cinnamon and food colouring.  Remove from heat.  Tip saucepan and dip apples in syrup, turning to coat evenly.  Place, stick up. on prepared baking sheet to harden.
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Candy Apples #1

Candy, Fruit, Holidays, Kids
Yield: 9 servings

9    Apples -- RED
1/2 ts Salt
3 c  Sugar
1/4 ts Cream Of Tartar
Red Food Colouring
9    Wooden Skewers
1 c  Water

Wash and polish apples with soft cloth.  Remove stems and stick wooden skewers wll down into stem end of apples.  Combine sugar, cream of tartar, salt and water in deep saucepan or top part of double boiler.  Add red colouring til syrup is desired colour.  Place saucepan over direct heat and stir til sugar is dissolved.  Cook rapidly without stirring to "medium crack" state approx. 290F.  Remove from heat, keep warm and immediately begin dipping apples, one at a time.  Twirl about and place, stick side up, on waxed paper to cool and harden
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Diabetic Candy Cups

Diabetic, Candies, Chocolate
Yield: 1 servings

1 lb Milkcote coating

In the top of a double boiler, melt milkcote over hot, not boiling water. Paint sides and bottoms of candy cups or small baking cups with melted coating, using a good quality 1-inch brush.  Freeze until firm. Remove from freezer and fill to within 1/16-inch from the top with dietetic jellies, peanut butter filling, nut meats, raisins, or any filling a diabetic may eat.  Add milkcote to cover top and seal edges. Chill again until top is firm.  Store candies in their paper cups.
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Diatetic Bark Candy

Diabetic, Chocolate, Candies
Yield: 1 servings

1 lb Milkcote or whitecoat chocolate
1 c  Crunchy cereal Watermelon seeds or any other crunchy food

In the top of a double boiler, melt coating over hot, not boiling, water. Add cereal and seeds.  Blend together thoroughly, then pour onto waxed paper and spread thinly.  Let stand until firm. Break into pieces.
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Diatetic Candy Suggestions

Diabetic, Chocolate, Candies
Yield: 1 servings
 

Raisins dates, or half pecans or walnuts may be dipped in diatetic chocolate coating, separated and placed on waxed paper and chilled until firm. Clusters may be made by mixing the melted coatings with raisins, nuts, or cereals. Place on waxed paper, chill until firm. Strawberries may be partially or entirely dipped in coating.  Serve the same day as dipped.
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Candy Bar Fudge

Candies
Yield: 2 pounds

1/2 c  Butter or margarine
1/3 c  Baking cocoa
1/4 c  Packed brown sugar
1/4 c  Milk
3 1/2 c  Confectioners' sugar
1 ts Vanilla extract
30    Caramels, unwrapped
1 tb Water
2 c  Salted peanuts
1/2 c  Semisweet chocolate chips
1/2 c  Milk chocolate chips

In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square baking pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over
chocolate layer. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm. Yield: 2-3/4 pounds. This recipe was tested using a 700-watt microwave.
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Candying of Violets

Info
Yield: 1 recipes

---------------------------------METHOD #1---------------------------------
Handful of violets; washed
1    Egg white; beaten with
1 ts -Water
Confectioners sugar
1 sm Paintbrush; such as those used for painting water colors

---------------------------------METHOD #2---------------------------------
Handful of violets; washed
Gum arabic
Superfine sugar
1 sm Paintbrush; such as those used for painting water colors

Note - primroses, rose petals, and mint leaves can also be treated in this manner. Flowers that are to be eaten should be picked carefully. Avoid flowers that grow on chemically treated lawns, and never pick those that grow on the sides of roads because they may be contaminated with lead deposits. Pick the violets, swish them through soapy water, then rinse them and remove all stems.

Method #1 - one at a time, dip the flowers into the beaten egg white and gently press them into confectioners sugar to cover them completely. Brush off any excess sugar. Dry on a cake rack covered with a piece of wire mesh. Turn the flowers a few times as they are drying. For best results, dry them for at least 8 hrs. Pack them between layers of tissue paper in an airtight box. Will keep several weeks.

Method #2 - dip your paintbrush in the gum arabic and thoroughly coat all parts of the flower. Gently sprinkle fine sugar onto the coated flower. Shake off excess sugar and dry as described above. Pack them between layers of tissue paper in an airtight box. Will keep 6-8 months.

Note - gum arabic is sold in some pharmacies or can be obtained from pharmaceutical mail order houses. If necessary, ask your pharmacist for help. It should be diluted with water until it is of the consistency of a medium thick glue.
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CHOCOLATE CANDY

Candies
Yield: 3 Servings

10 1/2 oz Marshmallows
1/4 c  Butter
1 c  Coconut
1 1/4 c  Semi sweet choc. chips
2 c  Rice Chrispie

Line a 13X9 pan with foil. Grease or spray with Pam. Combine marshmallows, butter, and chocolate in a microwavable bowl. Mike for 4-6 min. checking and stirring every 2 min. until melted. Stir in Rice Chrispies and coconut. Spread in pan quickly using a buttered spatula. Chill. Cut into small bars, finger size. I double this recipie and use a cookie sheet. They are a hit whenever I make them.
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ALMOND JOY CANDY

Candies
Yield: 1 Servings

1 cn Condensed milk; sweetened 14 oz
2 oz Chocolate; unsweetened
1/4 ts Salt
1 ts Vanilla
3 c  Coconut; shredded
45    Almonds; whole, salted

Preheat oven to 350F. In top of double boiler, combine condensed milk, chocolate and salt. Cook over rapidly boiling water; stirring often, for 5 to 7 minutes, or till until mixture thickens. Remove from heat and stir in vanilla and coconut. Form cookies by dropping teaspoons of mixture on well greased baking sheet, 1" apart. Top each with a whole almond. Bake on middle sheet of oven for 10-12 minutes, watching cookies carefully after 8-9 minutes,as the bottom can get too brown. Immediately remove cookies from pan with metal spatula and cool on wax peper covered rack. These taste a bit like the chocolate bars; hence the name. They freeze well.
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JACK-O-LANTERN CANDY

Candies, Microwave
Yield: 1 Servings

1/2 c  Peanut butter
2 tb Butter
1 1/4 c  Icong sugar - sifted
1 c  Cocoa; unsweetened - sifted
1/2 c  Milk; Evaporated
1 c  Peanuts; chopped
2/3 c  Coconut; dessicated
Red & yellow food colouring
Pretzel sticks or-
Licorice whips

Combine peanut butter and butter in medium bowl. Micrwave at High 45-60 seconds till melted. Stir till blended. Gradually add icing sugar and cocoa alternaternately with evaporated milk till smoothly blended. Stir in peanut. Chill till firm enough to shape into balls. Colour coconut with red and yellow food colouring to desired shade of orange. (Shake coconut and food coluring together in jar with tight lid.) Form spoonfuls (about 1 Tbsp) of chocolate mixture into balls. Roll into coconut and insert small piece of pretzel or licorice into top for stem. Chill well before servimg. Store, covered in refrigerator. Make about 2 dozen.
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COCONUT CHOCOLATE CANDY

Candies, Nuts, Chocolate
Yield: 100 Servings

3/4 c  Butter
14 oz Sweetened condensed milk
2 ts Vanilla extract
1/2 ts Salt
5 2/3 c  Powdered sugar
1 lb Flaked coconut
1 lb Pecans, finely ground
3 oz Paraffin (1/2 block)
1 1/2 lb Semisweet chocolate morsels

In a large saucepan, melt the butter over low head and do not allow to brown. Whisk in the condensed milk, vanilla, and salt. Then add the powdered sugar, coconut, and pecans. Mix quickly; you will have to use your hands. Coat a 9 x 13-inch baking pan with vegetable spray. Transfer the candy mixture to the pan and pat it firmly in place. Cover and store in the coldest part of your refrigerator overnight. In a double boiler set over hot (not boiling) water, melt thr paraffin and chocolate chips. Cut the coconut candy into 1 inch squares. Using a toothpick, dip the candy into the chocolate to coat. Place on waxed paper to harden. Will probably need to be hardened in the refrigerator and stored there.
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MASHED POTATO CANDY # 2

Candy, Coconut, Mashed pot
Yield: 100 Servings

3/4 c  Mashed potato; cold
4 c  Coconut; shredded
4 c  Confectioners sugar
1 1/2 ts Vanilla
1/2 ts Salt
4 oz Baking chocolate

Mix potatoes plain mashed (no butter,milk or salt added) and confectioners sugar. Stir in coconut, vanilla and salt. Blend well. Press into one large or two small pans, so that candy is about 1/2 inch thick. Melt chocolate in double boiler, on low heat, do not allow water to boil. Pour over top of candy and cool in refrigerator. Cut in Bite
size squares. For variation you can roll in balls, and roll in cinnamon for Pattys'day or shape in 1 inch high cones, and dip base in chocolate. Forming little haystacks. Yeilds about 100 haystacks.
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MOUNDS CANDY BAR

Candies
Yield: 20 Servings

3/4 c  Mashed potatoes
1 lb Coconut (4 cups)
1 ts Almond extract
1 lb Powdered sugar

----------------------------------COATING----------------------------------
6 oz Chocolate bits
4 oz Semi-sweet chocolate

Mix ingredients, roll into balls. Put in fridge for 1 hour.

COATING:
Melt over hot water and dip balls. Place on wax paper. Put in fridge. Store in tightly sealed container. NOTE: Any chocolate will work, aslong as it will harden.
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Almond Bark Candy

Yield: 4 Servings
 

1 lb White chocolate 1/2 c Raisins 1/2 c Almonds -- chopped

Melt chocolate until smooth.  Add raisins and almonds.  Pour onto wax paper ~ this will be a thin candy.  Let cool then break into pieces.
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Fudge Candy

Candies, Diabetic, Holiday
Yield: 32 servings
 

13 oz evaporated skim milk
3 TB cocoa
1/4 c  margarine, imitation
1 TB sugar substitute
:       ds salt
1 ts vanilla extract
2 1/2 c  corn flake crumbs
1/4 c  nuts -- finely chopped

Combine evaporated milk and cocoa in saucepan. Cook and beat over low heat until cocoa in dissolved. Add butter, sugar replacement, salt and vanilla extract. Bring to a boil; reduce heat. Cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes. Divide in half; roll each half into a tube 8 inches long. Roll tubes in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut in 1/4 inch slices. Yield: 64 slices
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Chocolate Coating For Candy Centers

Candies
Yield: 1 servings
 

1 lb your favorite kind of
:          chocolate (any
:          kind - sweet, semi-sweet,
:          bitter-sweet,
:          dark, or milk chocolate)

melt the chocolate very, very slowly in the top of a double boiler over hot (not boiling) water, stirring constantly until temperature reaches 130F. Remove from heat, and cool to 90F. Dip the ROOM TEMPERATURE candy centers in the melted chocolate coating, one at a time, using a fork.* Keep the temperature of the chocolate at 90F. (This may mean returning it to the heat.) Drain and dry the dipped candies on a wire rack placed over a drip pan. The chocolate drippings may be remelted and reused.
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Mom's Easy Chocolate Peanut Candy

Candy
Yield: 1 servings
 

12 oz Chocolate Chips
20 oz Peanut Butter Chips
1 1/2 c  peanuts

Put two 10-ounce bags of peanut butter chips and one 12-ounce bag of semi-sweet chocolate chips in glass or ceramic microwaveable bowl. Heat on high for 90 seconds. Stir. Continue heating in about 20 second intervals until chocolate and peanut butter chips are melted. Stir well and then stir in peanuts.  Put by spoonfuls on cookie sheet covered with waxed paper or parchment. Let cool. Can be frozen.  (That helps avoid eating them too fast)
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CHRISTMAS CANDY CANES

Yield: 1 servings

1/2 c  Granulated sugar
1/2 c  Crushed peppermint candy canes
Or hard peppermint candies
1/2 c  (1 stick) salted butter or Margarine, at room temperature
1/2 c  Plain or butter-flavored shortening
1 c  Confectioners' sugar
1 lg Egg
1 ts Vanilla extract
1/2 ts Peppermint extract
2 1/2 c  All-purpose flour
1/2 ts Liquid red food coloring

Adjust two racks to divide the oven into thirds. Preheat the oven to 375 degrees. Have ready two ungreased baking sheets. In a small bowl, mix the sugar with the crushed candy; set aside.

In a large bowl, with an electric mixer at medium-high speed, beat together the butter, shortening, confectioners' sugar, egg, vanilla, and peppermint extract until light and fluffy, 2 or 3 minutes. With the mixer at medium-low speed, gradually add the flour, beating just until blended. Remove half of the dough from the bowl and set aside on
a sheet of waxed paper. To the dough remaining in the bowl, add the red food coloring and beat until evenly colored. (At this point both of the doughs can be tightly wrapped separately in aluminum foil and refrigerated for up to a week or frozen for up to three months. If frozen, thaw in the refrigerator and bring to room temperature before
proceeding.)

For each candy cane, scoop 1 teaspoonful of the plain dough and the same amount of pink dough. Roll each scoop between the palms of your hands to make a 4-inch rope. Twist the ropes together and shape into a candy cane. As they are made, arrange the canes on an ungreased baking sheet, spacing them about 1 inch apart.

Bake for about 9 minutes until firm to the touch and barely golden. Reverse the baking sheets on the racks and from front to back once during baking. The moment the cookies come from the oven, sprinkle each one with the sugar-and-peppermint mixture. With a wide turner, immediately transfer the cookies to wire racks to cool completely.

Store in a tightly covered container, separating the layers with sheets of waxed paper. Yield: About 48 cookie
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Honey Candy Rolls

Candy, Honey
Yield: 1 servings

1 c  Dry milk
1 c  Honey
1 c  Peanut butter
1/2 ts Vanilla

Mix all ingredients together. Shape into bite-size rolls. Refrigerate.
Can also be dipped into your favorite chocolate coating. A great all-natural treat for wholesome Easter Eggs.
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Coconut Candy Bar Center

Candies, Chocolate, Eaglebrand
Yield: 1 servings

1 cn Sweetened condensed milk, (14 ounce)
8 oz Macaroon coconut
1 ts Vanilla
1/2 c  Light corn syrup
1 lb Confectioners' sugar
1 1/2 lb Milk or dark chocolate for dipping

Rich coconut balls dipped in milk- or dark chocolate delight one and all.
Line a cookie sheet with parchment paper; set aside.

Place sweetened condensed milk, coconut, vanilla and corn syrup into a large mixing bowl. Mix on low until incorporated. Gradually add the confectioners' sugar and mix on low speed for 2 to 3 minutes. Store in the refrigerator until chilled.

Meanwhile, chop the chocolate into I-inch pieces. Fill the bottom of a double boiler with very hot tap water. Put the chopped chocolate in the top of the double boiler and place over bottom of double boiler. Stir until chocolate is melted.

Roll chilled mixture into 3/4-inch balls and place on prepared cookie sheet. Using a dipping fork or dipping spoon, dip rolled mixture into the melted chocolate. Return to cookie sheet to set up.
Store in an airtight container. Yield: 80 pieces
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KENTUCKY COLONEL CANDY

Candies, Chocolate
Yield: 6 servings

1/2 lb Butter
2 lb Powdered sugar
8 tb Whiskey
2 c  Nuts, chopped
Lemon juice, if desired

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7    Squares of semi-sweet,
-chocolate
1 tb Paraffin

Soften butter and 1 pound of sugar. Add whiskey, then second pound of sugar; nuts, and lemon juice. Blend until all are mixed. Roll into balls and let cool overnight. Melt chocolate and paraffin in top of double boiler; blend well. Remove from the heat and cool slightly. Dip candy in chocolate mixture. Candy dips better when dark chocolate is used.
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Candy Bars

Peanut butt, Marshmallow
Yield: 12 servings

3 tb Margarine, imitation
1/2 c  Semisweet chocolate chips
1/4 c  Peanut butter
1/4 c  Caramel topping
4 c  Miniature marshmallows
6 c  Rice Krispies®

Melt margarine in large saucepan over low heat. Add chocolate chips and melt. Add peanut butter and caramel stir to blend, add marshmallows stir constantly until all is smooth.
Remove from heat and add Rice Krispies. Stir until Krispies are covered.
Spray a 9x13 pan with cooking spray, spred Krispie mixture in pan, flatten and cool. When cool cut into 12 pieces.
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Chocolate Drop Candy

Candies, Chocolate
Yield: 1 Servings

6 oz Chocolate chips
1 c  M&ms
1 c  Peanut butter chips
1 c  Marshmallows
1 c  Roasted peanuts
1 c  Raisins

Place chocolate chips in a 2 qt. mixing bowl. Microwave 2-3 minutes on high (100%). Stir until smooth. Choose any
of the other ingredients to measure 4 cups. Stir into the chocolate chip mixture. Drop by spoonsful onto waxed paper. Cool. Yields 2 1/2 dozen pieces of candy.
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