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Candy Recipes

Pay Day Candy Bars

5 caramel squares
1/4 cup milk
1 teaspoon peanut butter
1 tablespoon corn syrup
1/2 teaspoon vanilla
1/2 teaspoon salt
1 1/4 cups powdered sugar
20 caramel squares
1 tablespoon water
2 cups dry roasted peanuts (slightly crushed)

Combine the first six ingredients in a sauce pan. Cook over low heat
until the caramel has melted and stirs smooth. Add 3/4 cup powdered
sugar and stir to mix in. Reserve the remaining sugar.
Turn heat to medium high. Using a candy thermometer, cook caramel
mixture until exactly 230F while stirring often. Remove from heat,
let cool for a few minutes, and add remaining powdered sugar. Use
a hand mixer to beat in the sugar for a couple minutes. Let candy
cool for 20 minutes. Divide candy into eight equal pieces and form
each into 4 inch logs. Place on wax paper and let cool for one hour.
In a double boiler, add remaining caramels and water. Melt until
smooth. Remove from heat, but keep hot water under the caramel so
it doesn't firm up. Use a pastry brush to coat one of the logs with
hot caramel. Roll in peanuts in a shallow dish. If any spots are
not completely covered in peanuts, apply more caramel and stick
back in peanuts. Repeat with the remaining logs.
Allow to cool completely before eating.


See's Fudge Candy

4 1/2 Cup Sugar
3 Packages Chocolate chips (12 Ounces each)
1/2 Pound Margarine
1 Teaspoon Vanilla
1 can Evaporated milk
7 Ounces Marshmallow cream
2 cups Nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes,
stirring often. (rolling boil) Mix together in a large bowl; 3 packages
chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips. Pour hotmixture over chocolate mixture. After chocolate has melted, add 2 cups of
nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in
refrigerator. Cut into squares before firm.
This recipe makes about 5 lbs of fudge.


York Peppermint Patties

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 - 16 oz. bag semi-sweet chocolate chips

In large mixer bowl, combine Eagle Brand, extract and food coloring if
desired. Add 6 cups sugar; beat on low speed until smooth and well blended.
Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly
to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on wax
paper-lined baking sheets. Flatten each ball into a 1 -inch patty. Let dry
1 hour or longer; turn over and let dry at least 1 hour. Melt the chocolate
chips in a microwave set on high for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. Melting the chocolate
chips can also be done using a double boiler over low heat. With fork, dip
each patty into warm chocolate (draw fork lightly across rim of pan to
remove excess coating). Invert onto wax paper lined baking sheets; let stand
until firm. Store covered at room temperature or in refrigerator.


Tootsie Rolls

1 Cup Sugar
1/2 Cup light corn syrup
2 Tablespoons shortening
4 teaspoons cocoa
2 Tablespoons evaporated milk
1/2 teaspoon vanilla

In a bowl, combine sugar, shortening and cocoa. Mix well, and
pour into a saucepan. Bring to a boil, and then simmer until
temperature reaches 275 degrees (you will need a candy thermometer).
Allow to cool for about ten minutes; add the evaporated milk and
vanilla. Use an electric mixer to beat until very thick. Scrape
candy onto a lightly greased cookie sheet and allow to cool.
When cool, mold pieces into desired size and shape.


Old Fashioned Hard Candy

2 cups sugar
1/2 cup light Karo syrup
1/2 cup water

Stir over low heat until dissolved. Turn heat to high.
Using a candy thermometer cook until temperature reads
310 F. REMOVE IMMEDIATELY and pour into an 8" greased
metal pan. After a few minutes check for firmness and
when you can cut and a top imprint holds, start cutting
with a knife one way in one inch sections, turn pan and make
one inch squares. Continuously cut squares, working fast,
until squares are almost cut through to the bottom. Turn
out into wax paper, and finish breaking by hand.

Flavorings and Colors (a few drops of food coloring):
1/4 tsp. peppermint oil - green
1/4 tsp. clove oil - yellow
1/4 tsp. cinnamon oil - red
1/4 tsp. lemon oil - yellow

Mix desired color and flavor in the beginning with sugar, syrup, and water.


Twix Bars

35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 - 12 oz. bags milk chocolate chips

Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for another minute.
Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl
to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65-70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the refrigerator for 30 minutes.


Baby Ruth Bars

1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups oatmeal
2 tsp. vanilla
1/2 cup peanut butter

Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put in 9x13 cake pan. Bake 350 for about 15 minutes.

Topping:
6 oz. package. chocolate chips
1/2 6 oz. package butterscotch chips
2/3 cup peanut butter
1 cup chopped nuts/peanuts

Melt together and spread on top. Cut into bars when cool.


Kit Kat Bars

Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup white sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter

Put graham crackers, brown sugar, white sugar, butter and
milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of crackers in a 9x13 inch pan and pour 1/2 of
the mixture over it. Put another layer of crackers and pour
the remaining mixture. Add one last row of crackers.
Melt, over low heat, the butterscotch chips, chocolate chips,
and peanut butter. When melted, spread evenly over the top.
When cool, cut into desired bars or squares.


Walnettos Caramels

2 cup brown sugar
2 cup white sugar
3/4 lb. butter
16 oz. bottle white Karo syrup
1 can Eagle Brand sweetened condensed milk
2 tsp. vanilla
1 cup chopped walnuts (optional)

Put the above ingredients in 4 quart cooking kettle except vanilla and nuts.
Bring to 245 degrees on candy thermometer. Remove from heat, add vanilla and nuts. Pour onto greased jelly roll pan, 12"x17". Let cool naturally. When
cool cut into squares with kitchen shears and wrap individually in non-stick
wax paper.


Candy Corn

1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk
food coloring (optional)

Combine sugar, butter, and corn syrup in pan and bring to a boil
stirring CONSTANTLY. Turn heat low and boil 5 minutes. Stir
occasionally. Remove from heat and add vanilla. In a separate
dish, combine powdered sugar, salt, and powdered milk. Add all
at once to the mixture in the pan. Add food coloring if desired.
Stir until cool enough to handle. Shape into creative pieces.



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