Chocolate Pecan Candies

Ingredients:

1/2 pound pecan halves
75 caramels
3 tbsps milk
1 pound dark chocolate candy coating, melted.

Directions:

On waxed paper, place pecan halves in pairs 2 in. apart. In a heavy saucepan over medium-low heat, cook and stir the carmels and milk until melted. Pour about 2 tsps. of caramel mixture over each pair of pecans.
Let stand until set.

With buttered fingers, shape pecan clusters into balls. Dip in candy coating. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container. Yeild: about 5 dozen.

Thanks to Loretta!

Super Easy Fudge

Ingredients:

1 Bag Any flavor Chocolate Chips
1 Can Sweetened condensed milk
2 TBS Vanilla
Chopped Nuts

Directions:

Line a small pan in tin foil and grease the foil well.

In heavy sauce pan melt together chocolate chips and sweetened condensed milk, stirring often.

Once melted, remove from heat and add in vanilla and nuts.

Spread the mixture on foil and refrigerate about three hours. Cut into squares and Enjoy!

Thanks to Charity!

Homemade Snickers

Ingredients:

1 C milk chocolate chips
1/4 C butterscotch chips
1/4 C creamy peanut butter

Filling:

1/4 C butter
1 C Sugar
1/4 C evaporated milk
1 1/2 C marshmallow creme
1/4 C creamy peanut butter
1 TSP vanilla extract
1 1/2 C chopped salted peanuts

Caramel Layer:

1 pkg (14oz) Caramels
1/4 C heavy whipping cream

Icing:

1 C milk chocolate chips
1/4 C butterscotch chips
1/4 C creamy peanut butter

Directions:

Line a 13inX9 in pan with foil; butter the foil and set aside.
Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread into prepared pan. Chill until set.

For filling: Melt the butter in a heavy saucepan over medium heat.
Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low, boil and stir for 5 minutes. Remove from the heat; stir in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Chill until set. Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over filling. Chill until set.

In a saucepan, combine icing ingredients; stir over low heat until melted and smooth. Pour over the caramel layer. Chill for at least 4 hours. Remove from the refrigerator 20 minutes before cutting.
Using the foil, life candy out of pan; cut into 1in squares.

Yield: about 8 dozen

Thanks to Charlotte Parker

Creole Pralines

Ingredients:

2 Cups Granulated Sugar
1 Cup Dark (or light) brown sugar
1 stick butter DO NOT USE MARGARINE
1 Cup whole milk
2 TBS Corn Syrup
4 Cups pecan halves

Directions:

Put all ingredients, except pecans, into a 3 quart saucepan, and cook for about 20 minutes, after boiling starts. Stir occasionally.

Add the pecans and cook the mixture until the liquid forms a soft ball when a little is dropped into cold water.

Stir well then drop by spoonful on waxed paper. Place a few sheets or newspaper beneath the waxed paper. Allow to harden then wrap in foil or paper.

Hard Candy

Ingredient:

2 C White Sugar
1 C Water
3/4 C Light Corn Syrup
1/2 TSP Peppermint Extract
1 Drop Red Food Coloring (optional)
1/8 C Confectioner Sugar

Directions:

In a heavy 2 Qrt saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved.

Cook without stirring, lowering the heat and cooking more slowly during the last few minutes to the hard crack stage (300* F). If sugar crystals form on sides of pan, wipe them off with a damp brush.

Remove from heat, add oil flavoring and enough food coloring to color, stir only to mix.

Pour into two well buttered 9 in pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1 in strips. Then snip the strips into pieces. Work fast.

Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.

Toss in small amount of powdered sugar to keep from sticking together.

Repeat with second pan of candy.

Thanks Deb!