Recipe from Sue Olsen
1 (12 oz) pkg chocolate chips
1 (24 oz) pkg almond bark
1 cup crunchy peanut butter
2+ cups miniature marshmallows
2+ cups peanuts
Melt chocolate chips and almond bark in the microwave. Stir in peanut butter. Add marshmallows and peanuts. Drop onto cookie sheet or wax paper. Cool.
Note: can also drop into petit four cups. Freezes well.
Showing posts with label candies and sweets. Show all posts
Showing posts with label candies and sweets. Show all posts
Jan 24, 2012
Heart Finger Jello
Recipe from Sue Olsen
2 pkg any red-flavored Jello
2 1/4 cups boiling water
1 pkg Knox gelatin
Melt Jello in boiling water. Add Knox gelatin that has been dissolved in 1/4 cup cold water. Pour in an 8 x 8-inch pan and chill. Cut into heart shapes with a cookie cutter.
2 pkg any red-flavored Jello
2 1/4 cups boiling water
1 pkg Knox gelatin
Melt Jello in boiling water. Add Knox gelatin that has been dissolved in 1/4 cup cold water. Pour in an 8 x 8-inch pan and chill. Cut into heart shapes with a cookie cutter.
Jan 22, 2012
Divinity
Recipe from Gail Christians
3 cups sugar
1/2 cup water
1/2 cup white corn syrup
3 egg whites
Mix sugar, syrup, and water together. Cook without stirring to 250 degrees. (Cover with lid until reaches 250 degrees.) Beat egg whites to soft peaks. Beating constantly, slowly add half of syrup into the egg whites. Cook remaining half of syrup to 260 degrees and add to egg whites. Beat until it can be dropped from a teaspoon onto wax paper.
3 cups sugar
1/2 cup water
1/2 cup white corn syrup
3 egg whites
Mix sugar, syrup, and water together. Cook without stirring to 250 degrees. (Cover with lid until reaches 250 degrees.) Beat egg whites to soft peaks. Beating constantly, slowly add half of syrup into the egg whites. Cook remaining half of syrup to 260 degrees and add to egg whites. Beat until it can be dropped from a teaspoon onto wax paper.
Fudge
Recipe from Alice Kingsbury
3 cups sugar
3 tbls cocoa (rounded)
1 1/2 cups milk
1/4 cup white corn syrup
1-2 tbls butter or margarine
1 tsp vanilla
Nuts, optional
Combine the first 4 ingredients; mix well. Boil over medium heat to soft ball stage, stirring frequently. Let cool until you can hold hand on bottom of the pan. Add butter and the vanilla. Beat until it begins to thicken; add nuts if using, and beat until no longer glossy. Quickly spread in greased 9 x 9-inch square pan. Can also be kneaded, rolled, and sliced or pressed into pan and cut into squares.
3 cups sugar
3 tbls cocoa (rounded)
1 1/2 cups milk
1/4 cup white corn syrup
1-2 tbls butter or margarine
1 tsp vanilla
Nuts, optional
Combine the first 4 ingredients; mix well. Boil over medium heat to soft ball stage, stirring frequently. Let cool until you can hold hand on bottom of the pan. Add butter and the vanilla. Beat until it begins to thicken; add nuts if using, and beat until no longer glossy. Quickly spread in greased 9 x 9-inch square pan. Can also be kneaded, rolled, and sliced or pressed into pan and cut into squares.
Jan 17, 2012
Sugared Walnuts
Recipe from Joanne Olsen
1 cup sugar
1 tsp cinnamon
½ tsp ginger
¼ tsp salt
¼ cup water
3 cups nuts
Bring mixture to boil and boil 10 minutes. Slowly drop in nuts just until nuts are sugared & syrup is gone.
1 cup sugar
1 tsp cinnamon
½ tsp ginger
¼ tsp salt
¼ cup water
3 cups nuts
Bring mixture to boil and boil 10 minutes. Slowly drop in nuts just until nuts are sugared & syrup is gone.
Carmel Corn
Recipe from Alice Kingsbury
4 quarts freshly popped popcorn
2 cups roasted peanuts (opt.)
1¼ cup sugar
2/3 cup margarine
2/3 cup dark corn syrup
1 tsp vanilla
½ tsp soda
Read recipe and grease pan first. Preheat oven to 25 degrees. Put corn and nuts (if using) in pan or large mixing bowl. In heavy 1½ quart saucepan, stir together sugar, margarine, and syrup. Cook over medium heat, stirring constantly until boils. Continue cooking for 5 minutes, without stirring. Remove from heat. Stir in vanilla and soda. Pour over popcorn and stir to cool. Put into 2 greased 9x13-inch pans (or on a broiler pan). Put in for 1 hour, stirring a few times. Don’t cool too much before breaking into pieces. Store in tight container.
4 quarts freshly popped popcorn
2 cups roasted peanuts (opt.)
1¼ cup sugar
2/3 cup margarine
2/3 cup dark corn syrup
1 tsp vanilla
½ tsp soda
Read recipe and grease pan first. Preheat oven to 25 degrees. Put corn and nuts (if using) in pan or large mixing bowl. In heavy 1½ quart saucepan, stir together sugar, margarine, and syrup. Cook over medium heat, stirring constantly until boils. Continue cooking for 5 minutes, without stirring. Remove from heat. Stir in vanilla and soda. Pour over popcorn and stir to cool. Put into 2 greased 9x13-inch pans (or on a broiler pan). Put in for 1 hour, stirring a few times. Don’t cool too much before breaking into pieces. Store in tight container.
Jan 16, 2012
Carmels
Recipe from Gail Christians
1 (1 lb) box brown sugar
1 can Eagle Brand condensed milk
1 cup butter
1 cup white corn syrup
1 tsp vanilla
Melt butter in heavy (cast iron) skillet. As it melts, stir in remaining ingredients. Bring to a boil. Boil hard for 12 minutes, stirring constantly. Pour into buttered 13 x 9-inch pan. Let cool. Turn out onto cutting board covered with wax paper. Cut into squares & individually wrap each carmel in waxed paper.
1 (1 lb) box brown sugar
1 can Eagle Brand condensed milk
1 cup butter
1 cup white corn syrup
1 tsp vanilla
Melt butter in heavy (cast iron) skillet. As it melts, stir in remaining ingredients. Bring to a boil. Boil hard for 12 minutes, stirring constantly. Pour into buttered 13 x 9-inch pan. Let cool. Turn out onto cutting board covered with wax paper. Cut into squares & individually wrap each carmel in waxed paper.
Carmel Chex Mix
Recipe from Janet Meyne
2 cup brown sugar
2 sticks margarine
½ cup light corn syrup
1 tsp baking soda
2 boxes Rice Chex
Large grocery-size paper bag
Ready paper bag by pouring in boxes of Chex cereal. In saucepan, bring brown sugar, margarine, and corn syrup to a boil; boil 3 minutes over high. Add baking soda and quickly remove from heat. Pour caramel sauce over Chex. Microwave 4 minutes, shaking and turning every one minute. Pour onto wax paper and let cool slightly, breaking up pieces. Place in large storage container.
2 cup brown sugar
2 sticks margarine
½ cup light corn syrup
1 tsp baking soda
2 boxes Rice Chex
Large grocery-size paper bag
Ready paper bag by pouring in boxes of Chex cereal. In saucepan, bring brown sugar, margarine, and corn syrup to a boil; boil 3 minutes over high. Add baking soda and quickly remove from heat. Pour caramel sauce over Chex. Microwave 4 minutes, shaking and turning every one minute. Pour onto wax paper and let cool slightly, breaking up pieces. Place in large storage container.
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