Homemade Caramels

1 cup Butter
1 cup Light Corn Syrup
2 1/4 cups Brown Sugar
1 can Sweetened Condensed Milk
1 tsp Vanilla
Dash of salt

Melt butter in saucepan. Add sugar & salt.
Stir in corn syrup & mix well.
Gradually add sweetened condensed milk.
Cook and stir over medium heat to firm ball stage (245°), about 12 - 15 minutes.
Remove from heat, stir in vanilla.
Pour into buttered 9 x 9 x 2 pan.
Cool & cut into small squares. Wrap in parchment paper.

Maple Fudge

1 stick Butter
4 cups Brown Sugar, packed
1 can Carnation Evaporated Milk

Bring to boil and cook to 238° (softball stage).
Remove from heat, add
1 large jar Marshmallow Creme
1 Tsp Maple Flavoring
Stir until marshmallow creme is mixed in thoroughly.

Pour into 9 x 13 cake pan lined with parchment paper.
Let cool until set.

Cherry Cordials

1/4 cup butter, softened
2 1/4 cups powdered sugar
1 Tbsp milk
1/2 tsp vanilla
1/8 tsp almond extract
About 50 Maraschino Cherries

Chocolate Coating
12 oz Chocolate Candy melts or 1 (12oz) pkg semi-sweet chocolate chips
1/4 cake paraffin wax (canning wax)

Cover large cookie sheet with parchment paper and set aside.

Cream butter, sugar & milk in bowl, blend in canilla & almond extract (if mixture is too soft, add extra powdered sugar). Mold just enough mixture around each cherry to completely cover. Place on prepared tray and chill 3-4 hours or overnight.

Remove 1/3 of centers at one time, keeping the rest chilled. Coat in chocolate coating. Store uncovered, st room temperature for about 1 week if you want to liquidify the centers.

CHOCOLATE COATING: Melt together in double boiler the chocolate and wax. mix with fork until smooth. Dip the cherries into the mixture b the stems or drop in and lift out with a fork. Set on prepared tray to cool.

Never Fail Fudge

1 stick butter
4 cups sugar
1 can Carnation Evaporated milk

Put these 3 ingredients into large kettle and bring to boil. Boil on medium heat to 238 degrees (softball stage), stirring constantly.

Take off stove and add:
1 12oz pkg milk chocolate chips
1 large jar of marshmallow creme
1 tsp vanilla

Stir quickly until chocolate chips and marshmallow creme are melt.

Put into a 9 x 13 cake pan lined with parchment paper. Let cool until set.
Lift parchment paper out of cake pan and cut into small pieces.

Chocolate Dipped caramels with Sea Salt

2 10oz pkgs Milk Chocolate Wafers
1 Tbsp shortening
1 10oz pkg caramels
1/8 tsp sea salt

Melt Milk Chocolate Wafers and shortening in double boiler or microwave.
Unwrap caramels while chocolate is melting.
Line 2 large cookie sheets with small baking cups (ones used for candy).

With a fork, dip caramels into chocolate, letting excess drip off. Place into
baking cups. Refrigerate for 15 minutes or until set.

Store in airtight container in refrigerator.
If you have any extra dipping chocolate you can dip pretzels or add any kind of
nuts to it mix and drop on parachment paper and let set.

Crock Pot Candy

2 pounds dry roasted peanuts
1 4 oz pkg German Sweet Chocolate
1 12 oz pkg Semi Sweet Chocolate Chips
2 1/2 pounds White Almond Bark

Put into crock pot in the order that is listed.
Cook on low for 3 hours. Do not stir during that time.
After 3 hours use wooden spoon and mix well.
Drop into paper cups (small or large) and refrigerate over night.

This is so easy to make but yet people will think that you spent most of your day making
this delicious candy.


This recipe is courtesy of Trisha Yearwood

Peppermint Bark

2  lbs white almond bark
1 pkg small candy canes. crushed

Melt almond bark in double boiler or microwave.
Crush candy canes in food processor.
Add crushed candy canes to melted almond bark.
Mix well.
Pour onto cookie sheet lined with parchment paper.
Refrigerate for 1 hour. Break into small pieces and store in airtight container in refrigerator.


You could use any type candy or nuts that you would like in place of pappermint candy canes.
You can add a few drops of food coloring to almond bark for whatever occassion or holiday you would like.

Sweet and Salty Bark

2 lb pkgs of white almond bark
2 cups of salted sunflower seeds (unshelled)

Melt almond bark in double boiler or microwave.
When melted add sunflower seeds and mix well.

Pour cookie sheet lined with parchment paper.
Refrigerate for 1 hour.
Break into small pieces and store in airtight container in refigerator.

Magic Mint Chocolate Bark

1 2/3 cup (10-oz pkg) Nestle Dark Chocolate and Mint Morsels
1/3 cup coarsely chopped oven roasted or toasted almonds

Preheat oven to 325. Line small baking sheet with parchment paper.

Poor morsel onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly and 11 x 9 rectangle).

Bake for 1 to 3 minutes or until morsels are shiny. Remove from ocen to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.

Sprinkle with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

Variation: Substitute broken pretzels or another nut of choice for hte almonds.

Recipe courtesty of Nestle

Spiced Pumpkin Fudge

2 cups sugar

1 cup brown sugar, packed

3/4 cup (1 1/2 sticks) butter or margarine

2/3 cup (5 oz can) evaporated milk

1/2 cup pumpkin

2 tsp pumpkin pie spice

2 cups (12 oz pkg) Premier White Morsels

1 jar (7 oz) marshmallow creme

1 1/2 tsp vanilla

1 cup chopped pecan (optional)

 

Line 9 x 13 pan with foil or parchment paper.

 

Combine: sugar, brown sugar, evaporated milk, pumpkin, butter & spice in medium, heavy duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.  Boil, stirring constantly, for 10 - 12 minutes or until candy thermometer reaches 234 - 240 degrees (soft-ball stage).

 

Quickly stir in morsels, marshmallow creme and vanilla. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan, Let stand on wire rack for 2 hours or until completely cooked. Refrigerare tightly covered.

To cut lift foil out of pan.

 

I used parchment paper & it worked really well.

This is an awesome treat..

 

I got this recipe out of my Nestle Cookbook.