Candy

[Guardian Angel]

Peppermint Oreo Candy

In a blender blend 1 small bag, (about 30) of Oreo cookies.  Add a small bag of Starlight Mints and blend until mixed thoroughly.  Mix with 1-8 oz Philidelpha cream cheese, softened.  Roll into balls and refrigerate for at least 2 hours.  In a microwave safe bowl, melt 1-12 oz bag milk chocolate morsels.  Dip chilled balls and place on waxed paper.  Return to refrigerator until set.

For variations you may leave out the mints and dip in White almond bark or add a few pecans.

[Guardian Angel]

Old Fashioned Potato Candy


1/4 cup cooked white potatoes
1 Box confectioners sugar
1 tsp vanilla
1 cup peanut butter

Mash potaoes, add vanilla, and approximately 1 box of confectioners sugar until soft dough is formed. Divide dough in fourths. Roll between wax paper until 1/8 inch thick. Spread thin layer of peanut butter on each layer. Roll up like jelly roll. Refrigerate overnight. Cut into pieces and serve - may sprinkle with confectioners sugar if desired.  You can also melt chocolate chips and spread over the peanut butter before rolling up the dough.

[Guardian Angel]

STRAWBERRY FUDGE BALLS

1 6 oz package milk chocolate morsels
1 8 oz package 1/3-less-fat cream cheese, softened
¾ c vanilla wafer cookies, crushed
¼ c strawberry preserves
½ c almonds

Toast almonds & finely chop – set aside.  Melt chocolate in a double boiler. Beat together with cream cheese until smooth. Mix in vanilla wafer crumbs and preserves. Cover and chill for 2 hours. Shape dough into balls and roll in almonds. Store in the refrigerator. 

[Guardian Angel]

Pine Bark

35 Saltine Crackers
1 cup butter
1/2 tsp.almond extract or orange extract
5 4 oz. milk chocolate bars, broken into pieces

Preheat oven to 400. Line a 15 x 10 x 1 inch jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray.
Place crackers, salty side up in prepared pan.  In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and stir in almond or orange extract. Pour mixture over crackers and bake 4 to 6 minutes.  Remove from oven and top with candy bars. Spread evenly as chocolate begins to melt.  Cool slightly and transfer onto waxed paper. Allow to cool completly.

[Guardian Angel]

Fantasy Fudge

6 cups sugar
1 large can evaporated milk
4 sticks butter
4 tsp vanilla
2 -16 oz packages chocolate chips
1 large or 2 small jars marshmallow cream

Combine milk, sugar, and butter in a large pan.  Bring to a boil over medium heat, stirring constantly.  Boil 6-10 minutes, stirring constantly.  Remove from heat.  Add chocolate chips and vanilla.  Stir until chocolate is melted.  Add marshmallow cream.  Stir until thoroughly blended.  Pour into buttered 9x17 pan.  Cut when set. 

[Guardian Angel]

PRETZEL CANDY   

1 lb. white milk chocolate
1 1/2 c. Spanish peanuts, chopped (optional)
3 c. pretzels (thin sticks broken into 1/4 inch pieces)

Melt chocolate in a double boiler, add nuts and pretzels. Drop by teaspoonfuls on waxed paper.  Takes about 30 minutes to set.
 

[Guardian Angel]

Butter Crunch Toffee

1 cup butter
1 cup sugar
2 cups pecans
1 TBLS. white syrup
1 TBLS. water
5 Hershey Bars

Melt butter in saucepan.  Add sugar, syrup, and water.  Cook stirring occasionally, to hard rock stage (300 on candy thermometer).  Pour onto buttered cookie sheet.  Put Hershey bars on top immediately and smooth over top.  Sprinkle chopped pecans over chocolate.  Cool and break into pieces.

[Guardian Angel]

Bonbons

2 lbs powdered Sugar
1-14 oz can Eagle Brand milk
1/4 cup butter, melted
2 cups finely chopped pecans
1-3.5 oz can flaked coconut
1 lb Chocolate almond bark

Mix all ingredients except almond bark together in large mixing bowl, using gloved hands if necessary.  Shape into small balls.  Let set about 1 hour.  Melt almond bark in microwave safe bowl.  Dip candies in almond bark using round toothpicks.  Chill until set.

[Guardian Angel]

Peanut Butter Balls

2 cups peanut butter
1 lb. powdered sugar
1 cup butter-softened
6 blocks-chocolate almond bark

In a bowl, combine peanut butter, powdered sugar and butter. Beat until well blended and smooth. Roll mixture into 1-inch balls. Place on wax paper lined baking sheet.  Chill about 1 hour.

Melt chocolate in glass microwave safe bowl. Stir until smooth. Dip balls in chocolate using candy dipping utensils or a skewer, until completely coated.

Set on a waxed-paper-lined baking sheet until hardened.
Store in refrigerator.  Keep well in freezer for 3 months.

[Guardian Angel]

Snowballs

4 oz softened cream cheese
1 cup powdered sugar
1 Tbls. milk
2/3 cup chocolate chips, melted
1/2 tsp vanilla
3 cups miniature marshmallows
coconut

Combine first 5 ingredients together in a bowl.  Beat until smooth.  Fold in marshmallow.  Shape into 1 1/4 in. balls.  Roll in coconut.

[Guardian Angel]

Chocolate Chow Mein Candy

1 bag semi sweet chocolate morsels (chips)
1/2 bag chow mein noodles
1/2 cup peanuts or Reese's peanut butter chips
 

Melt the chocolate chips in microwave safe bowl. Stir in half a bag of chow mein noodles. Stir in 1/2 cup of peanuts or my personal favorite Reeses Peanut Butter Chips. Drop tablespoon full of the mixture onto a cookie sheet or large plate covered in wax paper or foil. Put in the refrigerator to set for at least 30 minutes.

[Guardian Angel]

Buckeyes

1 box and 1 cup powdered sugar
2 sticks melted butter
1 1/2 cup peanut butter
12 ounces chocolate chips
1/4 cake paraffin wax
 
Mix powdered sugar, butter, and peanut butter until well blended. Roll into small 1-inch balls. Place on waxed paper on cookie sheet; chill until hard. In the meantime, melt chocolate chips and paraffin in double boiler. Dip bottom two-thirds of each ball into chocolate mixture with a toothpick. Put onto waxed paper until cool.

[Guardian Angel]

Butter Toffee
 
1 POUND LAND O LAKES BUTTER (NO SUBSTITUTIONS)
2 CUPS SUGAR
2 TABLESPOONS WATER
1- 12 OUNCE PACKAGE SEMI-SWEET CHOCOLATE CHIPS
1 CUP GROUND PECANS (I USE FOOD PROCESSOR)
 
MELT 1-LB BUTTER WITH 2-C SUGAR AND 2TBS WATER IN A DUTCH OVEN. BRING TO A BOIL STIRRING CONSTANTLY UNTIL CANDY THERMOMETER IS AT HARD CRACK STAGE. POUR INTO A COOKIE SHEET WITH SIDES, THAT HAS BEEN SPRAYED WITH PAM. IMMEDIATELY SPRINKLE TOP WITH 12-OZ OF SEMI-SWEET CHOCOLATE CHIPS. AS SOON AS THEY TURN GLOSSY, SPREAD OVER TOP WITH A KNIFE, AND THEN SPRINKLE TOP WITH GROUND PECANS. LET COOL COMPLETELY. THEN BREAK INTO SMALL PIECES.

[Guardian Angel]

Blue Ribbon Pralines

1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup butter
1/2 cup water
1/4 cup light corn syrup
1 cup chopped pecans
 
Combine sugar, brown sugar, butter, water and light corn syrup. Using a candy thermometer, and without stirring, cook over medium heat to the 'soft-ball stage,' or 234 degrees.
Cool to 200 degrees without stirring. Stir in pecans and return to heat, stirring until thickened.   Drop by spoonfuls onto wax paper and cool until firm.

'Soft-ball' describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a soft ball that flattens of its own accord but does not ooze. On a candy thermometer, the soft-ball stage is between 234 and 240 degrees.

[Guardian Angel]

Kookie Brittle

1 cup of margarine
1 1/2 tsp vanilla
1 cup sugar
2 cups flour
1 cup chocolate chips

Blend margarine and vanilla. Gradually beat in 1 cup sugar. Add 2 cups sifted flour and 1 cup chocolate chip's.  Mix well.

Press evenly into ungreased 15x10x1 inch cookie sheet. Bake at 375 for 25 minutes or until golden brown. Cool and break into pieces.
Kid's love this and it is quick and simple to make...