prinkle a bit of crushed candy cane in the bottom of
Spray the ice cube tray with cooking spray.
Melt the dark chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set.
Melt white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.
Put about 1/2 a tablespoon of chunky peanut butter in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set.
Melt the white star candy and peanut butter together.
Add all other ingredients and mix together.
Drop by spoonfuls onto wax paper.
Refrigerate until hardened.
Cook and stir until a candy thermometer reads 234\u00b0 (soft
ouble cupcake papers. Since this recipe makes 18 cupcakes, you can
rom heat. Add Marshmallow Creme, candy coating and vanilla, stirring until
Cook first four ingredients to soft ball stage.
Add vanilla and peanut butter. Cool.
Beat.
Pour into pan and cut into squares.
If you want white or chocolate fudge, leave out peanut butter and add another 1/2 stick butter and 1/4 cup chocolate or leave out chocolate and have white fudge.
Combine both Chex cereals, pretzels and peanuts in large bowl. Melt the coating in microwave at 50% power, stirring every 2 minutes.
Pour melted coating over dry mix and stir until all is coated well.
Line two cookie sheets with wax paper and spread mix all over.
Chill at least 15 minutes.
Remove from pans by breaking apart like peanut brittle.
Store in Ziploc bags.
Refrigerate in humid weather.
Makes a very large amount of candy.
May want to halve the recipe.
Boil first 3 ingredients until soft ball stage.
Beat in white chocolate chips and marshmallow cream until melted.
Add nuts. Pour into greased pan and allow to cool.
Cut into squares and store in candy tin with waxed paper between layers of fudge.
br>Remove from heat. Add candy wafers, Marshmallow Creme, walnuts and
over and chill. cut the fudge into one-inch pieces. wrap
In a sauce pan bring the milk to a simmer.
Add the chocolate and crushed candies.
Whisk until smooth.
Divide hot cocoa between 4 mugs and garnish with whipped cream and serve with a candy cane stirring stick.
eat to 236\u00b0 on candy thermometer or until a little
Mix sugar and cocoa.
Add milk and white corn syrup.
Cook to candy stage, then add oleo and nuts.
Pour onto a greased cookie sheet.
When cool, cut into squares.
elted, warm, and smooth. Keep candy warm.
Beat butter and
Boil sugar, milk and margarine for 8 minutes. Put chocolate bits and Marshmallow Creme over this. First stir with spoon.
Then use mixer until chocolate bits are melted and fudge is real smooth.
Add nuts if desired.
Pour into buttered pan.
Cool at room temperature. Cut into squares.
In heavy saucepan, melt chocolate, stirring in Eagle Brand milk as it starts to melt. Remove from heat and stir in remaining ingredients.
Pour into long, buttered baking dish. Chill 3 hours. Cut into squares.
Boil white sugar, milk and oleo for 4 minutes.
Have ready the crackers and butterscotch bits.
Add nuts.
Beat well and pour into buttered pan.
Mix first 4 ingredients together. Cook over low heat. Do not stir until it comes to a boil or it will become gritty.
When the candy forms a soft ball when tested in cold water, it is done. Remove from heat. Add vanilla, peanut butter and butter.
Let cool for about 10 minutes.
Beat to a spreading consistency. Spread on dish or pan greased with butter.
Combine sugar, sour cream and oleo in heavy pan; bring to full rolling boil, stirring constantly.
Continue cooking until candy thermometer reaches 234\u00b0, stirring constantly to prevent scorching.
Remove from heat; stir in white chocolate until melted.
Add remaining ingredients.
Beat until well blended. Pour into greased 8 or 9-inch square baking pan.
Makes 2 1/2 pounds.