recipes anyone?

Question

any good candy recipes?

Answer 1

Hi, Katie
One of our favorites is Rocky Road Candy..make it often and it always brings raves...also quick and easy, too

Melt together over low heat or in a double boiler:
1 (12 oz.) package of semi-sweet chocolate morsels
1 (14 oz.) can of SWEETENED condensed milk
2 Tablespoons of butter.

meanwhile mix 2 cups of dry roasted peanuts and
1 (10 oz.) package of mini marsh mellows
in a VERY large bowl.
Spread wax paper in a 13 x 9 inch pan.

When the choc. mixture is melted, pour over the mix in the bowl and mix well...pour out into the wax-paper-lined pan and spread it as evenly as possible.

Chill 2 hours before cutting into squares.
store in airtight container.

Answer 2

CARMEL CORN
7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract
DIRECTIONS
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

FUDGE
4 1/2 cups white sugar
1 pinch salt
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
2 cups chopped nuts
1 (12 ounce) package semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
2 cups marshmallow creme
DIRECTIONS
Butter two 9x9 inch baking pans and set aside.
Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.