Candy recept

Buckeye Candy

2 cups Peanut butter
1 1/2 Boxes confectioners sugar
1/2 pound Margarine
6 ounces Pk chocolate chips
6 ounces Pk butterscotch chips
2 -3 tb parafin wax bar or -- cooking parafin

Mix peanut butter, sugar and margarine into balls. Chill at least one hour. Melt chips and wax in double boiler or put one sauce pan into another one with about 1" or 2 of boiling water. Low heat on the stove. Stir until smooth. Dip each ball into the chocolate mixture to get the buckeye effect. Use a toothpick to dip the balls and smooth over the toothpick hole after dipping. Note: We always used a piece of styrofoam to stick the toothpicks in after dipping the buckeyes. This gave them a place to cool without having to hold them.

BUTTERMILK FUDGE

1 cup Buttermilk
1 teaspoon Baking soda
2 tablespoons Corn syrup
2 tablespoons Butter or margarine
2 cups Sugar
1 teaspoon Vanilla
1 cup Chopped pecans

1. Butter 8-inch square pan. Lightly butter side of 3-quart saucepan. 2. Combine buttermilk and baking soda in prepared saucepan, then add corn syrup, butter and sugar. Cook over medium heat, stirring constantly, until sugar dissolves and miuxture comes to a boil. Wash down sides of pan with pastry
brush frequently dipped in hot water to remove sugar crystals. 3. Add candy thermometer, reduce heat to low. Stir mixture occasionally. Continue to cook until mixture reaches the soft-ball stage (238 F). 4. Pour into large heat-proof mixer bowl. Cool to lukewarm. Add vanilla and beat with heavy-duty electric mixer until thick.Beat in pecans when candy starts to lose its gloss. Spread in prepared pan. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator. Note: Mixture boils up!! Mkae sure to use a large 3 quart saucepan!! Makes about 1 pound. From Best Recipes: Simple, Easy Candy recipes.

Speicher DPXX20A
3 cups Sugar
1/2 teaspoon Salt
1 cup Light cream
1/2 cup Milk
1/4 cup Light corn syrup
2 tablespoons Butter or margarine
2 teaspoons Vanilla
1 cup Candied cherries -- quartered

1. Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan. 2. Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage) 3. Remove from heat, leaving thermometer in the saucepan. Cool to 100F. 4. Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries. 5. Pour into buttered 8" square pan. Cool. Cut into squares when firm. Makes 1 3/4 pounds From Family Circle 12/74 - Old-Fashioned Christmas Goodies

60 Maraschino cherries w/stems
3 tablespoons Butter
3 tablespoons Light corn syrup
2 cups Powdered sugar
1 pound Chocolate -- melted

Drain cherries for several hours. Combine softened butter and corn syrup.
Stir in powdered sugar. Chill if too soft. Shape 1/2 teaspoon mixture around each cherry. Place on baking sheet with wax paper and chill until firm. Dip cherries into chocolate by stem. Chill for 1 to 2 weeks.

2 1/2 c granulated sugar
1/2 c reduced fat margarine -- melted
5 ozs evaporated skim milk
7 ozs marshmallow cream
12 ozs semisweet chocolate chips -- melted * see note
3/4 c walnuts -- chopped
1 tsp pure vanilla extract

Line a 9" square pan with foil extends over sides of pan; butter foil. In a saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow cream and chocolate chips; blend until smooth. Stir in walnuts and vanilla extract. Pour into prepared pan. Cool to room temperature.

Chocolate Macadamia Rum Balls

9 ounces Pk chocolate wafer cookies
8 ounces Macadamia nuts*
1/2 cup Confectioners' sugar
1/2 teaspoon Instant coffee granules
1/3 cup Dark rum
3 tablespoons Dark corn syrup
2 ounces Semisweet chocolate -- melt
Confectioners' sugar -- or
Macadamia nuts -- chop

In the work bowl of a food processor, pulverize the cookies to make about 2 cups fine crumbs. Place in a large mixing bowl. In the same food processor work bowl, finely chop the nuts with the confectioners' sugar, taking care not to over process and make the nuts oily. Add to the mixing bowl. Dissolve the coffee in the rum. Stir rum, corn syrup, and melted chocolate into crumb and nut mixture. Pinch off pieces of dough and roll into 3/4" balls. Roll each ball in confectioners' sugar or nuts. Place on wax paper and let stand about 15 minutes. Store tightly covered for up to 2 days or freeze up to 2 weeks. (If not serving within a few hours of making, reroll balls in confectioner' sugar or nuts 1 or 2 hours before serving to "freshen" the coating.) *If nuts are salted, place in a strainer and rinse under cool water. Pat dry on paper toweling, then let stand at least 30 minutes to dry completely before chopping. Or toast lightly in a low-heat oven until dry