Chocolate caramels

Ingredients 1 teaspoon butter, softened 1 cup sugar 3/4 cup light corn syrup 2 ounces unsweetened chocolate, chopped 1-1/2 cups heavy whipping cream, divided Directions Line a 9-in. x 5-in. loaf pan with foil and grease the foil with butter; set aside. In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 248° (firm-ball stage). Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends. Yield: 1-1/4 pounds.

Home made Baby Ruth

1/4 cup milk or cream 25 caramels - or make your own! 1 tablespoon light corn syrup 1 teaspoon butter 1/4 teaspoon vanilla 1/8 teaspoon salt 1 1/4 cups powdered sugar 1 1/2 teaspoons water 2 cups cocktail peanuts 12 ounces milk chocolate chips 2 ounces butterscotch chips In a small saucepan, combine the milk, 5 of the caramels, the corn syrup, butter, vanilla, and salt over low heat. Stir continuously until the caramel is completely melted. When the mixture is smooth, add 3/4 cup of the powdered sugar and stir. Bring the mixture up to 230F, stirring often. Use a candy thermometer to check your progress. When mixture has reached 230F, remove from the heat. Whisk in the remaining 1/2 cup powdered sugar, and stir vigorously until mixture begins to thicken.Melt the remaining 20 caramels with 1 1/2 teaspoons of water in a small saucepan over low heat. Stir until the caramels are completely melted.Pour the caramel layer over the nougat layer. Mash as much of the peanuts into the caramel layer as you can before it sets up.Melt the chocolate and butterscotch chips together, either in a double boiler or microwave on medium power in 20-second bursts. Pour a layer over the peanuts. You'll use the rest of the chocolate to dip the sides and bottom of the bars later.Place in refrigerator to chill until completely set.Cut the bars into whatever size pieces you want. This pan made 6 regular sized candy bars.Re-heat remaining chocolate and dip sides and bottoms of candy bars.

Stained glass window candy

Ingredients: 2 cups graham cracker crumbs 2 cups semi-sweet chocolate chips 4 tbsp. butter 2 cups confectioners' sugar 2 eggs 1 tsp. vanilla extract 1 1⁄2 cups chopped walnuts 1 10 1⁄2-oz. package colored miniature marshmallows 1. Put graham cracker crumbs on a large plate and set aside. 2. Put chocolate chips and butter into a small pot and cook over medium-low heat, stirring constantly, until completely smooth, 3–4 minutes; set aside. Whisk together the sugar and eggs in a large bowl. Add vanilla and chocolate–butter mixture and stir well to combine. Fold in walnuts and marshmallows.

Home made gumdrops

Ingredients Step 1 - Gelatin Mixture 3 envelopes plain gelatin (about 2 Tbsp gelatin powder) 1/2 cup cold water Step 2 - Sugar Syrup 3/4 cup water 2 cups sugar food coloring extracts (I used peppermint, orange, lemon, cinnamon, vanilla and rum) additional sugar for finishing the gumdrops Directions 1Prepare the gelatin mixture. Pour the 1/2 cup cold water into a large bowl. Sprinkle evenly with the gelatin and allow to soak while you prepare the sugar syrup. 2Prepare the sugar syrup by bringing the 3/4 cup water and 2 cups sugar in a saucepan. Bring to a boil. Simmer for 5 minutes. 3Add the hot sugar syrup to the gelatin mixture. (Careful, it's hot!) Stir until the gelatin is completely dissolved. 4Split the mixture into bowls and color and flavor as desired. I split my batch up into 6 parts. Each used about 4 drops of food coloring and an 1/4 to 1/2 tsp of extract - but extracts vary, so add a little at a time until the desired flavor is achieved. 5Pour into pans or molds. Chill for several hours or overnight. 6Remove gumdrops from molds. You will have to really pry them out, but for the most part they will come out whole. (Don't worry, the sugar covers up any little dings. Tablespoon.com

Snow white fudge

3 cups sugar 1 1/2 cups milk 3/4 tsp. salt 3 Tbsp. butter or margarine 2 tsp. vanilla 1/2 cup marshmallow creme 1/3 cup chopped walnuts Butter sides of 3 quart saucepan. Mix sugar, milk & salt in saucepan. Stir & heat until sugar dissolves and mixture boils. Cook without stirring, to soft ball stage (238°). Stir in butter & vanilla. Place in pan of cold water & cool to lukewarm without stirring. Beat until mixture holds its shape. Stir in marshmallow creme & walnuts; beat until glossy. Spread fudge in buttered 9" square pan. When fudge sets, cut into 32 bars. Decorate as desired, if you add sprinkles do it after you put candy in pan, otherwise it won't stay on.

Christmas strawberries (candy)

2 (6 ounce) packages strawberry flavored gelatin 1 (14 ounce) can sweetened condensed milk 2 cups flaked coconut 2 teaspoons vanilla extract 1/2 cup red decorator sugar 1/4 cup green decorator sugar 2 ounces slivered almonds Blend together the gelatin and condensed milk. Add coconut and vanilla; mix well and refrigerate until chilled. Roll into small balls and shape into strawberries; roll in red sugar crystals. Dip fat end into green sugar crystals. Place an almond sliver into the fat end for a stem. To prevent hardening, store in an air tight container until ready to serve. Makes 2 dozen

Peppermint patties

This is the cutest candy you can make and sure to bring on the holiday spirit! 2 1/2 cups confectioners sugar 1 1/2 tablespoons light corn syrup 2 tablespoons water 1 teaspoon peppermint extract 1 tablespoon vegetable shortening 8 ounces 70% cacao bittersweet chocolate, chopped 1/4 cup peppermint candies, crushed In the bowl of an electric mixer fitted with the paddle attachment, beat 2 1/4 cups of confectioners sugar together with corn syrup, water, peppermint extract and vegetable shortening until just combined. The mixture will be very crumbly. Dust a work surface with remaining 1/4 cup of confectioners sugar. Empty contents of bowl onto work surface and knead until smooth (this will take a few minutes). Shape dough into a log, about 2 inches by 8 inches long. Wrap tightly in parchment paper and freeze until very firm, about 20 minutes. Remove dough and slice into rounds using a sharp knife. Place rounds onto a parchment lined cookie sheet and freeze again until firm, for at least 15 minutes. While dough is chilling, melt chocolate in a microwave safe bowl in 30 second intervals. Cool slightly. Chocolate should be warm but not so hot that you cannot put your finger into it. Cover another baking sheet with parchment paper. Remove patties from freezer one at a time and submerge into melted chocolate (we just used our hands). Coat quickly and allow excess chocolate to drip off. Place on parchment paper lined pan and sprinkle with crushed candies. Repeat, covering all patties with chocolate and candy. Let patties stand until chocolate is set, about 1 hour. Store in fridge, between wax paper in an airtight container. Bring to room temperature before serving.

White Christmas jewel fudge

3 (6-oz each) pkgs white chocolate (18 oz total) 1 (14-oz) can sweet condensed milk 1-1/2 tsp vanilla 1/8 tsp salt 1/2 cup chopped green candied cherries 1/2 cup chopped red candied cherries Over low heat, melt chocolate with sweetened condensed milk, vanilla and salt. Remove from heat, stir in cherries. Spread into foil-lined 8-9" square pan. Chill 2 hours or until firm. Turn fudge out onto cutting board, peel off foil, cut in squares. Store covered in refrigerator. Variations: Rum Raisin White Fudge: Omit vanilla and cherries. Add 1-1/2 tsp white vinegar, tsp rum flavoring and 3/4 cup raisins. Proceed as above. Toasted Nutty White Fudge: Omit cherries. Add 1 cup chopped toasted nuts. Proceed as above.

Holiday peppermint candy

 Ingredients:
4 ozs. cream cheese, softened
1 tablespoon margarine
1 tablespoon light corn syrup
1/4 teaspoon peppermint extract or few drops peppermint oil
4 cups powdered sugar
Green and red food coloring
Sifted powdered sugar Green, red and white decorating icing (optional) Beat cream cheese, margarine, corn syrup and extract. In large mixing bowl at medium speed with electric mixer until well blended. Gradually add 4 cups powdered sugar; mix well. Divide mixture into 1/3's. Knead few drops green food coloring into one third. Repeat with red food coloring and second third. Wrap each third in plastic wrap. Working with one color mixture at a time, shape into 3/4-inch balls. Place on waxed paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in sugar. Repeat with remaining mixtures. Decorate with icing. Chill. Makes 5 dozen

Chocolate pecan turtles

2 C. pecan halves 1 1/3 C. whipping cream 1 C. sugar 1/2 C. light corn syrup 1/3 C. milk 1/4 C. butter 1 t. vanilla 12 oz. chocolate chips Line 2 baking sheets with wax paper that has been buttered. Arrange pecan halves in clusters. Combine cream, sugar, corn syrup, milk and butter in a heavy medium saucepan. Stir over low heat until sugar is dissolved. Cook until caramel reaches a temperature of 234°F. (use a candy thermometer), about 15 minutes. Remove mixture from heat. Stir in vanilla. Immediately drop 1 tablespoon caramel onto the center of the pecan cluster. Cool. Microwave chocolate for about 1 minute, stir. If not melted add another 10 seconds at a time until chocolate is smooth. Spread about 1 tablespoon chocolate over each candy. Chill for 30 minutes.

Christmas toffee

1/2 cup slivered almonds 1 cup butter 1 1/4 cup sugar 5 Tblsp. water 2 0r 3 Hershey Bars 1/4 to 1/2 cup walnuts, very finely chopped Melt butter. Add sugar and water; boil for 3 minutes, stirring constantly. Add almonds; boil until it's a real rich caramel color. (You want it nice and rich and kind of dark to give it the right flavor, just be careful not to burn it). Again, stir constantly. Pour into foil lined pan. When set, place Hershey bars on top to melt; spread. Then cover with chopped walnuts. Press nuts firmly into chocolate with spoon. Cool. Store covered in refrigerator to keep chocolate from melting, or just put in a cool place. If you put it in the refrigerator take out an hour or so before eating so it's not too hard.

Fool proof chocolate fudge.

Vegetable oil cooking spray 2 cup(s) sugar 1 teaspoon(s) salt 6 tablespoon(s) unsalted butter 1 cup(s) heavy cream 3 1/2 cup(s) mini marshmallows 3 cup(s) semisweet or white chocolate chips 1 teaspoon(s) pure vanilla extract 1/2 cup(s) crushed peppermint candy Directions Line a 9- by 13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray. In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes. Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan. Let fudge cool in the pan at room temperature, 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy (optional). By, Martha Stewart

Easy peanut butter fudge.

 Ingredients:

Easiest PB Fudge EVER!

2 cups sugar,
1/2 cup milk (I used half and half)
1 tsp. vanilla,
3/4 cup peanut butter.
Bring sugar and milk to a boil. Boil two and a half minutes. Remove from heat and stir in PB and vanilla, put into an 8x10 inch pan.

Marbled orange fudge

Ingredients
2-1/2 cups sugar
 2/3 cup evaporated milk
1/2 cup butter, cubed
1 package (10 to 12 ounces) white baking chips
1 jar (7 ounces) marshmallow creme
3 teaspoons orange extract
12 drops yellow food coloring
 9 drops red food coloring
Directions Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth. Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2-1/2 pounds.

Home made Reeses peanut butter candy

 Ingredients:

1 1/4 c. graham cracker crumbs, crushed
2 sticks butter, room temperature
3 1/2 c. powdered sugar
1 c. peanut butter
Mix together well and press into 9 x 13 inch pan. Melt together: 12 oz. chocolate chips, spread over the top. =

Old fashioned peanut brittle

The perfect Christmas candy! You can bet it won't last long. I add just a pinch more baking soda so the brittle won;t be so hard.

Ingredients:
1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon baking soda
Directions:
 Lay out several sheets of foil to spoon the hot peanut brittle onto. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web. Once mixture is at hard ball consistency, add raw peanuts. When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up. Pour onto heavy cookie sheet and allow to cool. Break into pieces. BE CAREFUL THIS MIXTURE IS EXTREMELY HOT!.

Coconut bon bons

My daughter-in-law Debbie made these, we couldn't stop eating them!
Ingredients:
1/4 cup butter
1 pound confectioners' sugar
1 cup sweetened condensed milk
 2 cups flaked coconut
9 (1 ounce) squares semisweet chocolate
2 tablespoons shortening
Directions:
 In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour. Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.

Divinity

Pick a dry day for making divinity as humidity can cause this delicate candy to fail. Ingredients
Ingredients:
2 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Garnish: toasted pecan halves Preparation Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248° (about 15 minutes). Remove syrup mixture from heat. Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes. Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272° (about 4 to 5 minutes). Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes). Stir in 1 cup chopped pecans. Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper. Garnish, if desired. Cool.

Buckeyes

 Ingredients:

2 lb. creamy peanut butter
1 lb. butter 3 lb. confectioners' sugar
2 pkg. (12 oz.) size chocolate chips
1/2 bar paraffin
Mix peanut butter, butter and sugar till smooth texture develops-form balls the size of large marbles). Refrigerate balls. Next slowly melt chocolate chips and paraffin together in top of double boiler. Using toothpick, dip cold "Buckeyes" into chocolate till tow thirds covered. Let dry on wax paper. Touch up toothpick hole with chocolate. Paraffin can be omitted, but candies will need to be refrigerated. Makes about 166 candies Can be frozen

Hershey's Christmas mice

• 24 maraschino cherries with stems
• Waxed paper
• 3/4 cup semisweet chocolate chips
• 24 milk chocolate Hershey's Kisses, unwrapped
• 48 almond slices
• FOR THE ICING:
• 1 cup confectioners' sugar
• Black paste food coloring
• Red food coloring
• 3 plastic sandwich bag

1. Drain the cherries and pat them dry with paper towels. Line a cookie sheet with waxed paper.
2. Place the chocolate chips in a microwave-safe bowl and heat them until smooth, working in 15-second intervals, stirring between each.
3. Holding a cherry by its stem, dip it into the chocolate and swirl it around to completely cover the fruit. Set it on its side on the waxed paper and immediately press a Hershey's Kiss onto the cherry for the head. For the ears, gently wedge two almond slices between the Kiss and the cherry. Repeat to make 24 mice.
4. Make a thick icing by mixing 1 cup of confectioners' sugar with a teaspoon of water. If the mixture is too dry, stir in more water, a few drops at a time, until you have a thick, smooth icing. Divide the icing among three small bowls.
5. Tint one bowl of icing black and one pink. Spoon each of the three icings into a plastic bag and snip a tiny corner from each. Pipe white eye dots on the mice, then refrigerate them until set, about 10 minutes. Add black pupils and pink noses. Keep the mice in the fridge until you're ready to serve them or give them away.

Christmas truffles

 INGREDIENTS:

10- to 12-ounce bag of bittersweet or semi-sweet chocolate chips

1/4 cup butter, softened

1 cup whipping cream

Powdered sugar

  

Place parchment paper onto 2 baking sheets; set aside. Place chocolate and butter into medium bowl; set aside.

Pour whipping cream into 1-quart saucepan; cook over medium-high heat until cream comes to a boil (4 to 5 minutes). Pour hot whipping cream over chocolate mixture in bowl; let stand 2 minutes. Stir mixture with wire whisk until smooth. Pour into 8- or 9-inch square pan. Refrigerate until firm enough to shape (at least 1 hour).

Sprinkle powdered sugar over clean hands; shape level tablespoons of chocolate mixture into balls. Place onto prepared baking sheets.
Roll each truffle in coating of your choice, or decorate (ideas below). Place truffles in container with tight-fitting lid; refrigerate until firm (about 1 hour). Store refrigerated.


If mixture is too soft to roll into balls, refrigerate 10 to 15 minutes and try again.

Chocolate fudge

Ingredients

• 2 cups white sugar
• 1/2 cup cocoa
• 1 cup milk
• 4 tablespoons butter
• 1 teaspoon vanilla extract

Directions

1. Grease an 8x8 inch square baking pan. Set aside.
2. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
3. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
4. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
5. Pour into prepared pan and let cool. Cut into about 60 squares. 
6.  
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8.  * Tip: you can set the pan of fudge into a larger pan of ice water to hasten cooling

Penuche (brown sugar nut fudge)

2 c. brown sugar
1 tsp. vanilla
1 c. chopped nuts
3/4 c. canned milk
2 tbsp. butter

Boil sugar and milk slowly until it forms a soft ball when tested in cold water. Stir constantly to prevent curdling. Remove from heat and add vanilla and butter. Beat until creamy and fudge loses its' shine. Pour into greased pan.

forms a soft ball when tested in cold water. Stir constantly to prevent curdling. Remove from heat and add vanilla and butter. Beat until creamy and fudge loses its' shine. Pour into greased pan.