utter in same saucepan; add sugar. Bring to a boil over
olden brown, or use a candy thermometer. The temperature should reach
dd powdered sugar, stirring until smooth. Don't add candy and nuts
Put sugar and oleo in microwave bowl (butter the rim of the dish
to
prevent boiling over).
Pour water around to wet sugar. Microwave on High 8 to 11 minutes or until a light tan color.
Blend together corn syrup, sugar, water, and cream of tartar.
Stir, dissolving the sugar.
Without stirring, cook until the hard ball stage (265\u00b0F).
Remove from burner; add peppermint oil, blend well.
Divide into 2 porions.
In one half, add red coloring.
Pour over greased platters.
Let cool.
When cool enough to touch, pull each apart seperatly.
Form into ropes and twist red with white candy mixtures.
Cut into desired lengths and shapes.
Cream butter in large mixer bowl until light and fluffy.
Add vanilla and sweetened condensed milk.
Beat until blended.
Add powdered sugar, 2 cups at a time, blending well after each addition.
Knead until smooth.
Form into small balls and refrigerate until firm.
Melt chocolate and paraffin over hot water and with toothpick dip each candy into chocolate mixture until coated.
Put onto waxed paper.
Use leftover chocolate to drizzle on top of chocolate candy to cover hole left by toothpick.
Stir butter, Karo and half of sugar in a 3-quart saucepan over low heat until bubbly.
Quickly stir in sugar and vanilla.
Remove from heat.
Stir until mixture just holds shape.
Pour in a greased pan.
Cook until candy is lukewarm.
Knead until smooth.
Mix first four ingredients in a saucepan and bring to a boil. Mix in last three ingredients. Pour into container, let cool. Candy may be kept in the freezer.
an melt remaining butter; add sugar.
Bring to boil over
see above).
Place in candy wrappers and store in a
Mix sugar, milk, cocoa, and butter in large pan on stove. Bring to a boil. Boil long enough to dissolve sugar and cocoa. Be sure to mix well. Remove from heat and add oatmeal, peanut butter, and vanilla flavoring. Stir well. When thoroughly mixed, place by spoonfuls on a waxed paper or nonstick cookie sheet and place in refrigerator to cool.
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Notes:.
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
Heat oven to 425\u00b0. In medium saucepan melt 1/4
cup butter. Pour evenly into heavy duty foil lined 15x10-inch jellyroll pan. Arrange crackers over butter; cut crackers to fill empty spaces. Melt remaining butter in same saucepan; stir in sugar. Bring to a boil over medium heat; reduce heat and cook for 2 minutes, stirring occasionally. Remove from heat; stir in sweetened condensed milk. Spread evenly over crackers.
poon and add confectioner's sugar, a little at a time
ombine the butter and brown sugar in saucepan.
Bring to
nd slowly add the powdered sugar.
Next add some of
Preheat oven to 350\u00b0.
Melt butter, mix in sugar.
Line bottom of cookie pan with saltines.
Pour butter/sugar mixture over crackers.
Bake at 350\u00b0 for approximately 15 minutes, or until brown and bubbly.
Remove from oven and immediately sprinkle on Nestle morsels (they will melt).
Let cool and cut into squares.
Heat chocolate bits and milk; stir over low heat until chocolate melts.
Remove from heat; stir in confectioners sugar and chopped nuts.
Chill.
Form into 1-inch balls and roll in finely chopped nuts, coconut or dipping chocolate.
Thoroughly mix sugar and light corn syrup in
Combine sugar, flour and butter in a