Candy recept

Peanut Butter Cups

1 c light cocoa chocolate discs -- melted
7 ozs Hershey's® Milk Chocolate Bar -- melted
1/3 c reduced fat peanut butter
2 1/2 tbsps powdered sugar -- sifted

To prepare coating, in a saucepan over low heat, melt chocolate bar and discs. Set saucepan in hot water to maintain consistency. With small paint brush, brush melted chocolate onto the bottom and up sides of paper candy cups till about 1/8" thick. To prepare fondant, combine peanut butter and powdered sugar until smooth in a small mixing bowl. Shape into balls. Put a peanut butter ball in each chocolate coated candy cup. To seal peanut butter balls, spoon another layer of melted chocolate over each ball. Chill or freeze until hardened.

3 cups Light brown sugar -- packed
3/4 cup Milk
1 tablespoon Butter
1 tablespoon Light corn syrup
1/2 teaspoon Salt
1 teaspoon Vanilla
1 cup Pecans -- or walnuts/chopped

Combine brown sugar, milk, butter, corn syrup and salt in a 2quart microwave safe bowl. MIcrowave for 8 to 10 mins. at MED-HIGH (70%) until mixture reaches the soft ball stage (or 234 deg. on the candy thermometer).- Cool to 120% (about 35 to 40 mins at room temperature). Add vanilla. Beat until mixture holds its shape when dropped from a spoon and begins to lose its gloss. Quickly stir in nuts. Immediately pour into a buttered 8 or 9 inch square pan. Cool. Cut into squares when cooled and firm. Yield: 36 candies or 1 1/4 lbs. *Compact microwaaves sugsitute high for med-high.

Recess Peanut Butter Cups

8 ounces Hershey's Chocolate
1/2 cup Peanut Butter
1 cup Peanut Butter

Melt 1 cup peanut butter in measuring cup set in a pan of boiling water. Cut cupcake papers down to about the size for the Reese's cups and place in cupcake tin. Put about 1 T. of melted choc mixture, let set for 20 min then place 1 T peanut butter on choc. let set for 10 minutes then place 1 more T of choc on top and let set.