Candy recept

EASY OPERA FUDGE

1/3 cup Marachino cherries
2 packages (3oz)regualr coconut cream --
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1/2 cup Butter -- melted
1/2 cup Milk
1/2 teaspoon Vanilla
4 1/2 cups Confectioner's sugar
1/2 cup Walnuts -- chopped
Walnut halves

Chop cherries and drain on paper toweling. In saucepan, combine pudding mix, butter and milk. Cook and stir until mixture boils. Boil for one minute, stirring constantly. remove from heat. Stir in vanilla,. beat in sugar until smooth. Stir in chopped walnuts and drained cherries. pour into buttered 10x6" baking dish. Garnish with walnut halves, if desired. Cut into squares when cooled. Makes 32 pieces.

3/4 cup Eggnog
2 tablespoons Corn syrup
2 tablespoons Butter or margarine
2 cups Sugar
1 teaspoon Vanilla

1. Butter 8-inch square pan. Lightly butter sides of heavy, medium saucepan. 2. Combine eggnog, corn syrup, butter and sugar in prepared saucepan. Cook over medium heat, stirring constantly, until sugar is dissolves and mixture 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. Continue to cook until mixture reaches the soft-ball stage (238 F). 4. Pour into large heat-proof mixer bowl. Cool to lukewarm,.(about 110 F) Add vanilla and heat with heavy-duty mixer until thick. Spread into prepared pan. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator. Makes about 1 pound. From Best recipes: Simple, Easy Candy Recipes.

1 1/2 cups WHIPPING CREAM
1 cup LIGHT CORN SYRUP
1/4 cup BUTTER
3 cups SUGAR
1 teaspoon VANILLA
1 cup BRAZIL NUTS
1 cup PECANS
1 cup WALNUTS
1 cup RED or GRN CANDIED CHERRIES
1 cup CANDIED PINEAPPLE CHUNKS

Butter a 9 x 13-inch baking pan; set aside. In a heavy 4-quart saucepan, combine cream, corn syrup, butter and sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of the pan with a wet pastry brush. Clip on candy thermometer. Cook to 238 F (115 C) or soft- ball stage. Remove from heat and let stand undisturbed until the thermometer reads 200 F (95 C). Remove thermometer. With a wooden spoon, beat mixture until it thickens and lightens in color. Stir in vanilla, nuts and fruits and mix well. Turn into prepared pan, pressing mixture into corners. Refrigerate 24 hours. Cut into 1-inch squares and serve or dip into tempered chocolate if desired. Makes 117 pieces

90 pcs maraschino cherries -- dried thoroughly
Fondant:
2 c granulated sugar
1/8 tsp salt
2 tbsps corn syrup, light
3/4 c boiling water
1/2 tsp pure vanilla extract
maraschino cherry juice
Coating:
7 ozs Hershey's® Milk Chocolate Bar -- melted
1 c light cocoa chocolate discs -- melted

Line baking sheet with waxed paper. To prepare fondant, combine sugar, salt, corn syrup, and boiling water in a saucepan. Mix well. Cover and cook 3 minutes, then remove lid. Continue cooking without stirring to 240 on candy thermometer. Pour fondant at once on a cold surface. Cool to luke warm, 100 degrees on candy thermometer. Work with spatula until white and creamy. Knead with hands until smooth. Add vanilla extract. Knead until well blended. Let stand, uncovered, until cold. To prepare coating, melt chocolate bar and discs in a double boiler until smooth; stirring constantly. Using a half inch, brush, brush molds with chocolate, checking for weak spots toward light. Chill chocolate lined molds in freezer. While they are hardening, mix a small amount of cherry juice with fondant to form a heavy liquid. Fill chocolate covered molds half full with liquid. Drop cherry into liquid, and seal with more melted chocolate. Place on waxed paper-lined baking sheet and refrigerate until choco

OPERA FUDGE

3 tablespoons Butter
3 tablespoons Milk
1 package Creamy white frosting mix
1/2 cup Chopped nuts

Butter a 9x5" loaf pan. In bottom of double boiler, heat 1" of water to boiling. In top of double boiler, place butter and milk. Let butter melt. Add the box of frosting mix and stir til blended. Cook over boiling water for 5 min, stirring occasionally. Remove from heat, stir in nuts, pour in pan. Let set, cut into squares. Source: newsletter Jan '90.

Peanut Butter Bonbons

2 c reduced fat peanut butter -- melted
1/2 c reduced fat margarine -- melted
4 1/2 c powdered sugar -- sifted
3 c crispy rice cereal
Coating:
1 c light cocoa chocolate discs -- melted
7 ozs Hershey's® Milk Chocolate Bar
1 c butterscotch chips

In a saucepan, melt peanut butter and margarine until smooth. Stir in powdered sugar and cereal. Blend together with hands. Form into 1/2" balls. Chill until firm. Meanwhile, to prepare coating, in a double boiler over low heat, melt chocolate bar and discs. Set double boiler in hot water to maintain consistency. Then, melt butterscotch chips. Dip half the candies into the milk chocolate mixture and other half into butterscotch mixture. Place on waxed-paper-lined baking sheet. Chill until chocolate and butterscotch are firm.