Peanut Butter Fudge

2 cups (475 ml) of white sugar
1 cup (225 ml) of milk
2 tbsp (30 ml) of butter
1/2 cup (125 ml) of peanut butter
Instructions:Boil sugar, milk, and butter to a soft ball stage.
Remove from heat, and add peanut butter.
Beat with electric mixer.
Pour into butter pan, and cool in fridge.

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Peanut Butter Cups

12 paper muffin cups
One 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter
1/2 cup powdered sugar
1/4 teaspoon salt
Instructions:1. Cut the top half off of the muffin cups so that they are shallower.
2. Pour the chocolate chips into a glass bowl and melt them in the microwave: Microwave at 50% power for 2 minutes. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave those chippies again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. But be very careful not to overcook the chocolate or it'll seize up on you like day old Carolina roof tar.
3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens.
4. Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bowl.
5. When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave oven on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we'll add later. Pop the candy back in the refrigerator to harden the peanut butter. This should take an hour or so.
7. When the peanut butter filling has hardened, re-melt the chocolate chips in the microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate.
8. Finally, remember to take the paper off the outside of the peanut butter cups before eating them. (http://www.topsecretrecipes.com)
Makes 12 candies.

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PayDay Candy Bar

Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon peanut butter
1/4 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups powdered sugar

20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts

Instructions:1. Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long -- you want the candy to still be warm and pliable when you shape it. Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll with the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center rolls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel-side-down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with the remaining ingredients. Eat when completely cool. (www.topsecretrecipes.com)
Makes 8 candy bars.

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Baby Ruth Candy Bar

Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar

20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips

Instructions:1. Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long -- you want the candy to still be warm and pliable when you shape it. Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll with the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center rolls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel-side-down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with the remaining ingredients. Place these bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50% power. Gently stir the chips, then heat for an additional 30 seconds at 50% power. Repeat if necessary, stirring gently after each 30 seconds. Don't over cook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using two forks, one in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto wax paper and remove the two forks. Repeat with the remaining ingredients, and then chill the candy bars until firm.
(www.topsecretrecipes.com)
Makes 8 candy bars.

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Candied Walnuts

Serves/Makes:4 cups

4 cups (950 ml) walnuts
1/2 c sugar
water, boiling
salt
oil for deep frying, heated to 350 degrees

Instructions:Place walnuts in boiling water, bring to a boil once again and continue boiling for one minute.
Transfer walnuts to a colander and rinse with hot water and drain well.
Put boiled/drained walnuts in large bowl and sprinkle with 1/2 cup (125 ml) sugar.
Stir for about five minutes or until the sugar is dissolved.
Heat oil in deep fryer to about 350 degrees (175 C.).
Add walnuts and fry for about 5 minutes or until lightly golden.
Remove and drain on brown paper (paper towels will stick) that has been placed over several layers of newspaper.
LIGHTLY sprinkle walnuts with salt and let cool.
Keep in a covered (air tight) container.

Comments
These keep well but won't be around long enough for you to find out! I make these at Christmas and give them as gifts--this past year I made 24 cups! I had barely enough to go around! People feel slighted if they don't receive any. Enjoy!

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Peanut Clusters

1 bag milk chocolate chips
1 can salted peanuts

Instructions:Melt choclate in microwave for 1-2 minutes.
Stir in peanuts.
Drop spoon size on wax paper.
Refrigerate.

Comments
This is better then store bought clusters. You can use any type on chips and nuts. For chocolate buy good brand of milk chocolate.

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Coconut Candy Bar Cookies

Serves/Makes:12 large or 18 smaller bars

2 cups (475 ml) granulated sugar
1/2 tsp (2 ml) cream of tartar
1/4 lb (.1 kg). shredded coconut
1/2 cup (125 ml) water
Chocolate Dipping Sauces

Instructions:Mix sugar, cream of tartar and water; put this mixture in a large saucepan and stir until it boils, continue to stir and only stop stirring and until it foms a nice soft ball when dropped into icy water.
Take off the stove and beat until it whitens, then add the shredded coconut and continue beating until it becomes thick.
Pour into a buttered pan and when it is cool, slice into bars.
Dip into Chocolate Dipping sauce. (We use semi-sweet chocolate chips melted for the dark chocolate ones and we use White Chocolate Almond bark to dip for the white ones).

Comments
For pretty spring or Spring bars, use white almond bark to dip and have it tinted to your favorite pastel colors!
For Easter, tint the white almond bark, and while the bark is still warm, press a colorful jelly bean of your choice onto the top and use some green tinted coconut as a decorative grass around the jelly bean (egg). A wonderful treat for your Easter Celebrations!

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Rocky Road Candy

1 pkge. (11-1/2 oz (322 grm).) milk chocolate chips
1/3 cup (80 ml) vegetable oil
1 bag (10 1/2 oz) miniature marshmallows
3/4 cup (175 ml) coarsely chopped pecans or walnuts

Instructions:Line an 8 x 8 x 2 inch baking pan with foil, extending foil over edges of pan.
Lightly butter foil, set aside.
In a large saucepan, combine the choc. chips and oil.
Heat over low heat until chips are melted and mixture is smooth, stirring constantly.
Remove from heat.
Stir in the marshamallows and nuts.
Spread the mixture evenly in the prepared pan.
Cover and refrigerate for four hours or until firm.
Grasp the foil and lift candy out of pan.
Cut into squares.
To store, cover tightly and refrigerate.

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Potato Candy

1/4 cup (60 ml) leftover mashed potatoes
1 box powdered sugar
peanut butter

Instructions:Mix mashed potatoes with powdered sugar, a little at a time, until it is the consistency of dough.
Roll out into a rectangle, sprinkling surface with powdered sugar so it doesn't stick.
Spread rectangle with peanut butter.
Roll up like a jelly roll.
Refrigerate, slice and serve.

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Honey Peanut Brittle

2 cups (475 ml) sugar
1 cup (225 ml) honey
1 tbsp (15 ml). butter
1 cup (225 ml) water
1/8 tsp (1 ml). salt
2 cups (475 ml) roasted peanuts

Instructions:Put sugar, honey, salt, and water in saucepan over medium heat.
Stir until sugar is dissolved.
Cook to 300 degrees (150 C.) on a candy thermometer.
Remove from heat.
Add butter and peanuts and stir just enough to mix thoroughly.
Pour out onto a well buttered marble slab or baking sheet.
Should be spread into a thin layer.
Allow to cool completely and break into irregular pieces.

Comments
I like to give this away at Christmas time on candy dishes.

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Fried Walnuts

1 cup (225 ml) water
3/4 cup (175 ml) sugar
1 lb (.5 kg). walnut halves
1 cup (225 ml) peanut oil

Instructions:Combine water and sugar in saucepan.
Cook 5 minutes to make syrup.
Place walnuts in jar with cover; top with syrup.
Cool; cover; let stand overnight; drain.
Heat oil in uncovered wok at 325 degrees (175 C.).
Add nuts in batches; fry 1 to 2 minutes.
Remove from oil with strainer.
Drain on paper towels.
Serve immediately.

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Cinnamon Sugar Nuts

1/2 cup (125 ml) sugar
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) nutmeg
1/8 tsp (1 ml) salt
1 egg white
1 tbsp (15 ml) water
2 cups (475 ml) almonds and/or pecans
Instructions:Preheat oven to 300 degrees (150 C.).
Combine in small bowl sugar, cinnamon, nutmeg and salt.
In separate medium bowl, combine egg white, water, and nuts.
Pour dry mix over the nut mixture.
Stir until nuts are evenly coated.
Spread nuts into one layer on a wax paper covered cookie sheet.
Bake for 30 minutes.
Serve while warm or cooled.

Comments
These are a family favorite when we go to stadium events, and now we enjoy them at home too!

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Chocolate Covered Pretzels

1 lb (.5 kg). white chocolate (or dark)
unsalted peanuts optional
1 16 oz (448 grm). bag pretzels
Instructions:In microwave safe bowl, melt all of the chocolate (stirring very often - every 20-30 seconds) until melted well and creamy.
Put the pretzels (and peanuts if desired) in a large tupperware bowl pour in chocolate.
Put on cover securely and shake until evenly coated.
Put on wax paper in a single layer to dry store in plastic freezer bags or tupperware

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White Chocolate Covered Pretzels

White Chocolate (almond bark)
Pretzels

Instructions:Melt white chocolate (almond bark) in the microwave.
Dip each pretzel into the melted white chocolate, leaving the "handle" (the part between your fingers) uncoated.
Gently shake off excess.
Place on wax paper until white chocolate is "set."

Comments
I made these white chocolate covered pretzels this Christmas to add to "goody bags" for relatives. They are easy to make and are delicious.

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Peanut Butter Candy

1 egg white
1/2 tsp (2 ml) grated orange rind
2 tsp (10 ml) lemon juice
Dash salt
2 cups (475 ml) sifted powdered sugar, firmly packed
2 tbsp (30 ml) powdered sugar
1/4 cup (60 ml) soft peanut butter
Instructions:Beat egg white until stiff.
Stir in orange rind, lemon juice, salt and 2 cups (475 ml) sugar until well blended.
Sprinkle the 2 tbsp (30 ml) sugar over a piece of waxed paper, and turn the mixture out onto this.
Using a rolling pin rubbed with more sugar, roll out to 1/8 inch thick.
Carefully spread the peanut butter over the sheet like jelly on a jelly roll.
Roll the sheet up like a jelly roll and wrap it in the waxed paper.
Lay the wrapped roll on a piece of cardboard to keep it straight and chill in the refrigerator for 1 hour, then transfer to a covered candy box.
When ready to serve, cut in slices 1/4 inch thick.

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Mexican Pecan Candy

1/2 lb (.2 kg).butter
1 cup (225 ml) white sugar
1 cup (225 ml) dark brown sugar plus 1 tbsp (15 ml) full
1 cup (225 ml) dark karo syrup
2 half pints cream
2 cups (475 ml) canned evaporated milk
1/4 tsp (1 ml) salt
1 tsp (5 ml) vanilla
4 cups (950 ml) chopped pecans (not to small)
1 package dipping chocolate melts
Instructions:Bring the first 7 ingredients to a hard boil.
Boil for 40 minutes or until hard ball stage.
Pour in the vanilla and the pecans.
Mix well.
Pour into a square pan and let stand for 24 hours.
Cut into bite size squares.
Dip into melted chocolate melts.

Comments
We fix this candy at Christmas time. Everyone loves them. We can't ever make enough.

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Marshmallow Fudge

2 cups (475 ml) miniature marshmallows
2/3 cup (150 ml) canned milk or cream
1/4 cup (60 ml) butter
1-1/2 cups (350 ml) sugar
1/4 tsp (1 ml) salt
6 oz (168 grm) chocolate chips
6 oz (168 grm) butterscotch chips
1 tsp (5 ml) vanilla
1 cup (225 ml) chopped nuts(optional)

Instructions:In a heavey 3 to 4 quarts (3775 ml) saucepan melt marshmallows, butter, sugar, canned milk and salt bring to boil stirring constantly.
Remove from heat and stir in chocolate and butterscotch chips.
When melted, beat with a spoon until creamy then add vanilla and nuts.
Pour into a buttered pan and chill.
If it is too soft you can roll into balls & then roll in coconut.

Comments
This is a great recipe for the holidays. It's quick & very easy!

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Homemade Caramel Corn

2 batches air-popped popcorn
1 Box Brown Sugar
1 cup (225 ml) butter or margarine
1/2 cup (125 ml) light Karo Syrup
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) baking soda

Instructions:Pop 2 batches air-popped popcorn (or enough to fill a greased aluminum roaster pan.)
Melt and boil for 5 minutes, the brown sugar, butter and Karo syrup.
Remove from heat and add vanilla and baking soda.
Stir until well blended.
Pour over popcorn and mix until coated.
Bake 1 hour at 250 degrees (125 C.), turning with spatula occasionally.

Comments
My family requests this recipe for every family gathering.

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Peanut Butter Fudge

2 granulated sugar
2/3 cup (150 ml) milk
2 tbsp (30 ml) light corn syrup
1 tbsp (15 ml) butter
1 tsp (5 ml) vanilla flavoring
1/2 cup (125 ml) peanut butter

Instructions:Combine the sugar, milk, and syrup in a 3 quarts (2850 ml) heavy pan.
Bring to a boil over medium heat, stirring constantly.
After it comes to a boil, stop stirring and continue boiling until it reaches 234 degrees (100 C.) on a candy thermometer.
Remove from heat and add the butter--do not stir.
Let sit until the temperature drops approximately 110 degrees (45 C.).
Add vanilla and peanut butter and beat just until it starts to lose its gloss (This is a short time so be careful).
Pour into a buttered 8 inch x 8 inch pan.
While still warm, mark out the squares on the candy.
Cool completely before cutting.

Comments
Note: If you want to add chocolate chips to this, add 1 cup of Hershey's Milk Chocolate Chips just before pouring into the buttered pan. This came from my sister, Gail Lewis, in Bowling Green, Kentucky. She got it out of an old Hershey cocoa recipe book that she has used so much it is about to fall apart.

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Fudge

4-1/2 cups (1050 ml) granulated sugar
1 can evaporated milk
1 jar marshmallow cream
3 pkgs chocolate chips
1 tsp (5 ml) vanilla
dash salt
1/2 pound butter
2 cups (475 ml) nuts, chopped
Instructions:Place sugar and evaporated milk in non-stick pan or pot.
Bring to boil, then boil EXACTLY 6 1/2 minutes while stirring CONSTANTLY.
Remove from heat add the remaining ingredients as you stir vigorously.
Chill in a greased pan. Cut before completely firm.

Comments
My family actually prefers using Milk Chocolate Chips instead of semi-sweet. The key to making the fudge creamy and keeping it from becoming grainy, is boiling it for the exact time mentioned while stirring constantly.
This is the same recipe they use at See's Candy Stores. It is creamy and delicious.

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