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Favorite Candy Recipes




  • Butter Mint Candies
  • Carmels
  • Cherry Nut Easter Eggs
  • Chocolate Fudge
  • Easter Eggs
  • Easy Party Truffles
  • Easy Peanut Butter Chocolate Fudge
  • Easter Eggs (Mom's)
  • Hershey's Cocoa Fudge
  • Layered Mint Chocolate Fudge
  • Marshmallow Easter Eggs
  • Peanut Butter Balls
  • Peanut Butter Candy
  • Peanut Butter Eggs (Mom's)
  • Peanut Butter Easter Eggs #2
  • Peanut Butter Easter Eggs #3
  • Rice Krispie Eggs



    
    Peanut Butter Candy Eggs
    
    
    2 cups (1 pound) margarine or butter
    3 cups peanut butter
    2-1/2 pounds confectioner's sugar
    Dipping Chocolate
    
    Melt margarine.  Mix in peanut butter and confectioner's sugar.
    Roll into egg shapes and put on wax paper to "dry" for a little
    while.  Melt dipping chocolate while eggs are drying then dip
    eggs in melted chocolate.  Place on wax paper to allow chocolate 
    to dry.


    Easter Eggs 1 stick margarine 2 packages 4 serving size cooked type vanilla pudding 1/2 cup milk 1 pound confectioner's sugar 1 teaspoon vanilla 1/2 cup peant butter OR coconut OR nuts Melt margarine in medium saucepan. Add pudding and milk. Bring to a boil, and boil for 2 minutes. Add rest of ingredients. Cool. Roll into egg shapes. Dip in melted Dipping chocolate.


    * Exported from MasterCook * Butter Mint Candies Recipe By : Enkelin Serving Size : 70 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup light corn syrup 1/4 cup unsalted butter -- softened 1 tsp peppermint extract 1/2 tsp salt 4 3/4 cups confectioners' sugar food coloring In a large mixing bowl, combine the corn syrup, butter, peppermint extract, and salt. Beat well with a wooden spoon. Add the sugar and stir slowly until blended. Mix the dough with you hands until it forms a smooth ball. (If you hands get sticky, coat them lightly with confectioners' sugar.) On a piece of waxed paper, divide the dough into quarters. Leave one part white and color each of the others with a drop of food coloring (keep the colors pale). Knead the color into the dough until it is blended throughout. Shape the dough into 3/4- to 1-inch balls, then set each ball on a piece of waxed paper and press the top flat with the tines of a fork dipped in confectioners' sugar (a good job for kids). Allow the mints to dry for at least 4 hours, or overnight, until hard and crisp on the outside. Makes about 70 mints.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * PEANUT BUTTER EASTER EGGS #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Chocolate Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Margarine 4 lb Peanut butter 4 lb Confectioners' sugar Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.)



    EASTER EGGS 1/4 lb Butter 8 oz Cream cheese 1/2 t Salt 1-1/2 tsp Vanilla 1-1/2 cup Peanut butter or coconut 4 cups Confectioner's sugar Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating.



    Peanut Butter Easter Eggs #3 1 cup Margarine 8 oz Cream cheese 1/2 tsp Salt 1-1/2 tsp Vanilla 2 lbs Powdered sugar 2-1/4 cups Peanut butter, chunky Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs.



    Rice Krispie Eggs 1 cup Confectioner's sugar 1 cup Crunchy peanut butter 2 cups Rice Krispies cereal 2 tbsp Vegetable oil 1/4 tsp Vanilla Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper.


    Peanut Butter Balls 1 lb Margarine 2 cups Peanut butter 2-1/2 to 3 pounds confectioner's sugar 3 tsp Vanilla Dipping chocolate Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate over low heat. Dip into chocolate. Put back on waxed paper.


    * Exported from MasterCook * Caramels Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 can sweetened condensed milk 3 cups whipping cream 2 cups light corn syrup 2 cups sugar 1 teaspoon vanilla nuts -- optional Heat over double boiler until warm, set aside: sweetened Condensed Milk and whipping cream. Bring to a boil in a large, heavy sauce pan: corn syrup and sugar Bring to hard boil stage. Add whipping cream mixture at 5 minute intervals keeping mixture boiling all the time, stirring with a wooden spoon. Cook to firm ball stage. Remove from heat and add 1 tsp vanilla and nuts . Pour into a buttered pan, let set for 24 hours, cut and wrap. DO NOT DOUBLE!

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Nut Easter Egg Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c. milk 1/2 stick butter or margarine 2 (3-oz.) pkgs vanilla pudding and filling (not instant) 1 (9-oz.) jar maraschino cherries 1 c. finely chopped pecans or walnuts 1 lb. To 2 lbs. confectioners' sugar 1 lb. chocolate -- melted Cut cherries in half, and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency. Form the mixture into 10 egg shapes with hands coated in butter. Place on waxed paper. Chill several hours until firm. Melt chocolate. Dip egg in chocolate and place back on waxed paper to dry.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Fudge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Confectioners Sugar -- 4 cups 6 tbsp butter 1/2 cup cocoa 1/4 cup milk 1 teaspoon vanilla 1 dash salt 1 cup chopped pecans -- (optional) In large microwave-safe bowl, place butter and milk. Microwave at High for 1-1/2 minutes until butter is melted. Stir in sugar, cocoa, vanilla and salt until smooth, then stir in nuts if desired. Spread mixture quickly in buttered 9 x 5 loaf pan. Cool; cut into squares.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Party Truffles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound milk chocolate 1 can Supreme frosting (store bought) 1 tablespoon flavoring rum, almond, raspberry sprinkles, choc. chips, coconut, cocoa -- to coat truffles mini muffin cups Melt chocolate in top of double boiler over hot water or in microwave. Stir until evenly melted. Add the can of frosting and the flavor/extract. Blend well. Mixture may start to thicken. Chill in refrigerator for several hours or overnight. Use spoon or melon baller to scoop mixture into hand and roll in coating of your choice, place in mini muffin cups. Make sure the frostings compliment the flavors of the extracts you choose to use - some mixtures may cause undesirable results. This is personal preference.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Peanut Butter Chocolate Fudge Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup margairne -- melted 3/4 cup peanut butter 1 dash salt 2 1/4 teaspoons vanilla 1 pound confectioner's sugar 1/2 cup unsweetened cocoa powder Stir margarine, peanut butter and vanilla together. Add confectioner's sugar and cocoa. Pour into buttered 9x9" pan. Refrigerate until set.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hershey's Cocoa Fudge Recipe By : Hershey's Serving Size : 1 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup cocoa -- Hershey's 3 cups sugar 1/8 teaspoon salt 1 1/2 cups milk 1/4 cup butter 1 teaspoon vanilla extract Combine cocoa, sugar and salt in a large saucepan. Add milk gradually, mix thoroughly, bring mixture to a bubbly boil on high heat, stirring continuously. Turn heat down to medium heat and continue to boil the mixture without stirring until it reaches a Temperature. of 236~. Remove from heat. Add butter and vanilla to mixture. Cool and then beat. Cut when cooled. To make vanilla fudge, just omit the cocoa.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * LAYERED MINT CHOCOLATE FUDGE Recipe By : Serving Size : 28 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg semi-sweet chocolate chips -- (12oz) 1 can sweet condensed milk -- (14oz) 2 tsp vanilla 1 C white confectioners' deluxe baking pieces or 6oz white confectioners' coating 1 tbsp peppermint extract 1 drop green food coloring(optional) In heavy pan, over low heat, melt chips with 1 cup sweetened condensed milk; add vanilla. Spread half of mix into wax paper lined 8 or 9inch square pan; chill for 10 min or until firm. Keep remaining chocolate mix at room temp. In heavy pan, over low heat, melt white baking pieces with remaining sweet milk (Please note: mixture will be thick). Add peppermint extract and food coloring. Spread on chilled chocolate layer; chill 10 minutes longer or until firm. Spread reserved chocolate mix on mint layer. Chill 2 hours or until firm. Makes about 1-3/4 lbs.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * MARSHMALLOW EASTER EGGS Recipe By : Serving Size : 26 Preparation Time :0:00 Categories : Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Envelopes Unflavored Gelatin 2 tb Cold Water 1/2 c Boiling Water 2 c Sugar 1/2 ts Salt 1/2 ts Vanilla Flour 3/4 lb Chocolate for dipping Regal Icing Put gelatin in top of double boiler; add cold water. When gelatin softens, add boiling water and stil well. Add sugar and salt. Put over boiling water and stir until sugar dissolves completely. Pour into large bowl of electric mixer and beat at high speed until misture is thick but not as stiff as beaten egg whites. Add vanilla. Meanwhile, spread flour 2" deep in a large pan. Push an egg (in shell) into the flour at intervals, making hollow spaces in which to mold the marshmallow mixture. Drop marshmallow mixture into the flour molds. Sprinkle flour lightly over top and put in cold place until set. Remove mixture from one mold and you have a half-egg. Trim the flat side of marshmallow half-egg to make it even. You can dip it in melted chocolate to cover and decorate with Regal Icing. Or you can put two halves together to make an egg, as follows: Dip the rounded part of a half-egg in melted chocolate; set aside to cool, flat (uncoated) side down. Trim flat side of second half-egg (to make it even), lift from mold and completely coat with chocolate. Quickly press its flat side against the flat side of the cooled half-egg and you have a whole egg. The chocolate will hold it together. When chocolate-coated eggs are cool, trim with Regal Icing put through cake decorator tube. Make ruffles around them to cover seam where the two halves join and to provide decoration. Write names of children on their eggs with the icing, or decorate with tiny designs pressed through fine tips of a cake decorator tube. Frosting may be left white or tinted in pastel colors. Makes 13 eggs (or 26 half-eggs). This recipe is from HOMEMADE CANDY by the authors of Farm Journal.

    - - - - - - - - - - - - - - - - - - * Exported from MasterCook * PEANUT BUTTER CANDY Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb confectioner sugar 1 lb peanut butter 1 1/2 sticks butter -- softened Dipping chocolate Mix together - form into small balls. Refrigerate about 1/2 hr on wax paper covered cookie sheet. Dip in melted chocolate.

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