Add a few candy balls to resemble beach balls and add a few
e been making my own candy glass for years, and while
In a large mixing bowl, combine sugar and margarine.
Beat until smooth.
Add peanut butter and continue beating until well blended.
Roll into 1/2-inch size balls and place onto waxed paper.
In a 1-quart saucepan, place chocolate bar and paraffin. Melt on low heat or in microwave; stir to blend.
Dip candy balls in chocolate; lift out with a fork.
Place candy on waxed paper. Yield:
Approximately 80 pieces.
Cream margarine and milk. Add rum and powdered sugar; mix well. Add nuts, fruit and coconut; mix well. Chill well about 2 hours. By hands, form small balls (3/4-inch). Keep hands coated with powdered sugar. Put balls on wax paper and refrigerate overnight. Melt chocolate. With toothpick, dip balls in chocolate; place on wax paper to dry. Melt white chocolate. Hand dip so topped with white chocolate (to cover toothpick marks). Chill and then package.
Melt 2 sticks butter and mix all ingredients together.
Roll out into balls.
Melt 1 bag chocolate chips and 1/2 block paraffin wax.
Melt in a double boiler.
Dip candy balls into chocolate and lay on wax paper.
Mix all ingredients, except chips and paraffin.
Roll this mixture into marble size balls.
Melt the paraffin and chocolate chips in a double boiler.
As you slowly simmer, dip the candy balls in and coat with chocolate.
Let them cool on a sheet of waxed paper.
Melt margarine; add powdered sugar.
Mix well.
Add pecans and enough milk to roll in balls.
Melt paraffin; add chocolate chips in top of double boiler.
Dip candy balls in chocolate mixture. Place on wax paper to cool and dry.
In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened.
Add popcorn and candies; mix until evenly coated with marshmallows.
Allow to cool enough to touch. Grease hands with butter and form into balls.
Mix together; refrigerate for 1 to 2 hours.
Roll in balls and then in sugar.
he final layer with the candy balls as desired.
ombined.
Next form the candy bars: Line cookie sheets with
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
ixture over popped popcorn and candy corns in a large bowl
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
br>Divide into 8 smaller balls. Roll each ball into a
RESERVE 1 tablespoons chopped candy. Mix remaining candy with cream cheese and
hape dough into 1-inch balls. Roll in red sugar, granulated
ith Pam and crush your candy canes. .
Measure out a
ogether.
* Shape cake into balls. Don't make them too