candy recipes

8/15/2019 candy recipes

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* Exported from MasterCook *

$500.00 Fudge

Recipe By :Serving Size : 1 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------4 1/2 cups sugar1 lg can evaporated milk1 cup butter

18 ounces chocolate chips3 tablespoons vanilla1 dash salt

Cook sugar and canned milk to rolling boil for 6 minutes; Stirringconstantly. Use large stainless steel pot; remove from heat. Add butter,chocolate chips, vanilla, and dash of salt Stir until mixed. Pour intobuttered pan. Let stand 6 hours before cutting. Will keep a long time incookie tin or a sealed container in a cool place.

* The original recipe calls for 1/2 lb butter, but I find that the butter"pools" on top of the finished fudge. I only use 12 T of butter and myfudge turns out fine!

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2-Minute Fudge


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

1 pound confectioners sugar1/2 cup cocoa1/4 teaspoon salt1/4 cup milk

1 teaspoon vanilla extract1/2 cup butter -- or margarine

1 cup nuts -- chopped

In 1 1/2 quart casserole stir sugar, cocoa, salt, milk and vanillatogether until partially blended (mixture is too stiff to thoroughly blendin all of dry ingredients). Put butter over top in center of dish.


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Microwave at High (10) 2 minutes. Stir vigorously until smooth. If allbutter has not melted in cooking, it will as mixture is stirred. Blend innuts. Pour into wax paper lined 8 x 8 x 2-inch dish. Chill 1 hour inrefrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about36 squares. PEANUT BUTTER FUDGE: Follow directions above except substitute1/2 cup crunchy peanut butter for cocoa. Add peanut butter aftermicrowaving (I like chopped peanuts for this one.) COFFEE FONDANT: Prepare2-Minute Fudge as above, except omit cocoa and substitute 1 tablespoon

instant coffee granules dissolved in 2 tablespoons milk. Before fondantsets, press "chocolate shot" decors into top.

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Berry Red 'N Green Fudge



8 ounces cream cheese2 pounds confectioner's sugar

1 teaspoon almond extractgreen food coloring

1 cup chopped almonds1 cup fresh cranberries -- or frozen

-- rinsed and drained

In a bowl, mash cream cheese until light and fluffy. Gradually beat inconfectioners sugar. Beat in almond extract and enough green foodcoloring to make a bright green. Knead in almonds. Line a 9 inch squarepan with foil and press half of the fudge into an even layer. Placecranberries evenly over fudge. Cover with remaining fudge and press untileven. Chill for several hours. Cut into 1 inch squares with a sharpknife. Store in Refrigerator until ready to serve.

Makes 81 one inch squares.


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Candied Cashews

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :


cashews -- amount you want1 cup sugar1 cup butter1/4 cup lemon juice

cinnamon -- to taste

Cut cashews into small pieces.

Layer in heavy pan with sugar and dot with butter and sprinkle withcinnamon.

Repeat layer.Pour lemon juice over all.

Cover and start on low heat after cashews are almost tender remove coverand let cook down until glazed and tender.

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Candied Orange, Grapefuit and Lemon Rind

Recipe By :Serving Size : 1 Preparation Time :0:00

Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------6 oranges4 grapefruits2 lemons1 1/2 cups sugar1/4 teaspoon salt3/4 cup eater

1 package jello -- any flavor


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Take peeling from all three fruits and cut up in strips. Boil 20 minutes,starting with cold water. Pour off and boil again for 20 minutes, pouroff and repeat boiling for 3rd time. Drain.In saucepan dissolve sugar in 3/4 cup water then add peels. boil orsimmer 20 minutes or until peels are transparent. Gradually add to peelsand package of Jello. Stir over low heat, about 20 minutes or so. Drainovernight in a colander. Next morning roll in sugar. Delicious Candy.

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Candy Bon Bons



1/2 cup peanut butter1 cup powdered sugar1 cup chopped nuts1 cup chopped dates2 tablespoons butter -- melted

6 ounces chocolate chips -- melted1 square --

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Cappucino Divinity



2 1/2 cups sugar


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1/2 cup dark karo syrup1/2 cup water1/4 teaspoon salt

2 egg whites1 teaspoon vanilla2 tablespoons dark rum2 teaspoons instant coffee powder1/2 teaspoon ground cinnamon

In a 2-quart saucepan, stir together the sugar, corn syrup, water andsalt. Stirring constantly, bring to a boil over medium heat. Reduce heat.Without stirring, cook until temp of candy thermometer reach es 248: (softball stage). Just before temperature reaches 248:, in a large bowl withmixer at high speed, beat egg whites until stiff peaks form. With mixer athigh speed, slowly pour about 1/2 of the hot mixture over the egg whites.Cook remaining syrup to 272: or until a small amount of mixture whendropped into very cold water separates into threads which are hard, butnot brittle. Remove from heat and stir in vanilla and dark rum. Beatingconstantly, slowly pour hot syrup over egg white mixture. After lastaddition of syrup, beat in coffee powder and ground cinnamon. Continuebeating until mixture begins to lose its gloss and a small amount of

mixture holds a soft peak when dropped from a spoon. If mixture becomestoo stiff for mixer, beat with a heavy wooden spoon. Drop by teaspoonsfulonto wax paper . Store in a tightly covered container at room temperature.Makes 1 1/2 pounds.

Note: If you wish, 1 cup chopped walnuts or pecans may be stirred intomixture with coffee powder and cinnamon.

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Cashew Brittle

Recipe By : Jo Anne MerrillServing Size : 10 Preparation Time :0:00


-------- ------------ --------------------------------2 cups sugar1 cup corn syrup, light1 cup butter1/2 cup water

3 cups cashews -- chopped1 1/2 teaspoons baking soda -- sifted

1-Butter 2 large baking sheets; set aside. 2-In a saucepan, combine


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sugar, corn syrup, butter and water. cook over medium-high heat toboiling; stirring constantly to dissolve sugar. Cook, stirring constantly,to soft crack stage. Stir in chopped cashews and continue cooking,stirring frequently, to hard crack stage. 3-Remove from heat; quicklysprinkle in sifted baking soda over mixture, stirring constantly.Immediately pour mixture onto prepared pans. Cool completely then breakcandy into pieces. Store tightly covered. This recipe from Rosada Wisemanof San Diego

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Chinese Chews

Recipe By : Katie Lewis, Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :


1 cup dates -- cut up1 cup walnuts or pecans1 cup brown sugar1 teaspoon baking powder

2 eggs1 pinch salt3 tablespoons flour

Mix all ingredients well.

Bake at 350 degrees for 25 to 30 minutes in a sheet pan.

Busted by Barb

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Chocolate Nut Fudge



1 1/4 cups milk4 ounces unsweetened chocolate3 cups sugar1/8 teaspoon salt

2 tablespoons light corn syrup1/4 cup butter or margarine

1 teaspoon vanilla1 1/2 cups chopped nuts

Heat milk and chocolate in large saucepan over low heat until chocolatemelts. Stir until blended.

Add sugar, salt and corn syrup; stir until sugar is dissolved.

Cook, stirring occasionally, until candy thermometer registers 234 degreesor mixture forms soft ball when small amount is dropped in very coldwater. Remove from heat, stir in butter and cool at room temperature(without stirring) until thermometer drops to 110 degrees or bottom of panfeels just warm, about 1 hour. (Do not beat.)

Stir in vanilla and nuts; pour into greased 9" square pan and let standuntil firm.

Cut in 1 1/2" squares.

NOTES : For smoother texture prepare fudge as above but cool chocolate

mixture to 120 degrees. Beat vigorously with wooden spoon or mixer untilfudge loses its gloss. Continue as above.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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NOTES : For smoother texture prepare fudge as above but cool chocolatemixture to 120 degrees. Beat vigorously with wooden spoon ormixer until fudge loses its gloss. Continue as above.



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MC Formatted using MC Buster 2.0d on 4/8/98


Cocoa Fudge

Recipe By : Off a can of CocoaServing Size : 1 Preparation Time :0:00Categories :


2/3 cup cocoa3 cups sugar1/8 teaspoon salt

1 1/2 cups milk1/4 cup butter

1 teaspoon vanills

Combine cocoa, sugar and salt in a large saucepan. Add milk gradually,mix thoroughly, bring to a bubbly boil on high heat. Stirringcontinuously. Reduce heat to medium, and continue to boil the mixturewithout stirring until a small amount of mixture forms a soft ball whendropped into cold water. Remove from heat. Add butter and vanilla. Donot stir allow fudge to cool at room temperature until it reaches 100degrees. Beat by hand or with portable electric mixer until the fudgethickens and loses some of its gloss.

quickly pour and spread fudge in lightly buttered 8x8x2 inch pan.

cool and cut into squares.

Yield: about 3 dozen squares


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Coffee Rum Fudge



3 cups sugar1 cup milk1/2 cup light cream

1 tablespoon light corn syrup2 teaspoons instant coffee powder

ds Salt 3 tb Butter or margarine 1 ts Vanilla 1/4 ts Rum flavoring Walnuthalves Butter the sides of a heavy 3-qt saucepan. In this prepared

saucepan, combine sugar, milk, light cream, corn syrup, coffee powder, andsalt. Bring to boiling, stirring constantly. Cook, without stirring, tosoft-ball stage (236:), about 12 to 15 minutes. Remove from heat. Addbutter or margarine, vanilla, and rum flavoring. Do not stir. Cool insaucepan to lukewarm (110:). Beat vigorously with wooden spoon till candybegins to hold its shape and lose its glossy appearance, about 10 minutes.Turn candy mixture into buttered 8x8x2" dish. With a small knife, scorethe surface in squares; top each square with a walnut half. Cover candywith clear plastic wrap; chill thoroughly. Cut through candy completelyalong scored lines to serve. Makes about 1 1/2 pounds.

Yield:"1 1/2 pounds"

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Divinity



2 cups sugar1/2 cup light corn syrup1/2 cup water


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1/8 teaspoon salt2 Egg whites1 teaspoon vanilla1 teaspoon powdered sugar

In saucepan mix first 4 ingredients. Slowly bring to a boil, stirringuntil sugar dissolves. Cook to 260 degrees (hard-ball stage).

Meanwhile, beat egg whites until stiff.

Gradually pour hot syrup into whites, beating constantly.

Beat until candy begins to hold its shape.

Beat in vanilla and powdered sugar. (This amount of powdered sugar makesa real improvement in texture,)

Drop from teaspoon onto waxed paper or pour into buttered pan.

Let stand several hours until firm.

Store in airtight container.


MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Doris's Pralines



4 cups sugar5 cups pecans4 tablespoons karo syrup1 tablespoon butter1 cup condensed milk1 teaspoon vanilla1 cup water

Mix all ingredients except butter, vanilla, and pecans. Cook on low fire


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until the mixture forms a soft ball in cold water. Remove from fire. Addbutter, vanilla, and pecans, and beat until the mixture holds its shape.Spoon onto buttered wax paper (Add old newspaper under your wax paper.) Ifcandy gets hard before all is spooned out, add a little water, and heatover. Or you can let it stand on low heat while spooning out. If you havenever tasted freshly made pralines, made from fresh Louisiana pecans, youhave just never really lived. Justin Wilson says, "Doris is the muchbetter half (wife) of my good friend Gordon Martin, the sheriff of St.

James Parish. Every Christmas Eve we go by to see them after watching thebonfires that are burned on the levees along the Mississippi River tolight the way for Papa Noel (Santa Claus).

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Five Minute Fudge



2 tablespoons butter

2/3 cup undiluted Carnation Evaporated Milk1 2/3 cups sugar1/2 teaspoon salt

2 cups miniature marshmallows1 1/2 cups semi-sweet chocolate pieces1 teaspoon vanilla1/2 cup chopped nuts

Combine butter, evaporated milk, sugar and salt in saucepan over mediumheat, stirring occasionally. Bring to full boil. Cook 4 to 5 minutes,stirring constantly.

Remove from heat.

Stir in marshmallows, chocolate pieces, vanilla and nuts. Stir vigorouslyfor 1 minutes (until marshmallows melt and blend.)

Pour into 8 inch square buttered pan. Cool.

Cut into square

Makes 2 pounds.



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Fudge Squares

Recipe By :

Serving Size : 1 Preparation Time :0:00Categories :


1 cup butter2 cups sugar4 Eggs1 tablespoon vanilla4 Squares chocolate2 cups nuts

Mix all ingredients together.

Bake 30 minutes in moderate oven 350 degrees.



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Geraldine's Divinity

Recipe By : Geraldine Gilbert


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2 cups sugar2/3 cup white corn syrup1/2 cup water

3 eggs

1/8 teaspoon salt1 cup chopped nuts

Place sugar, water, syrup and salt in a saucepan, bring to a boil, thenturn to medium heat and cook about 15 to 20 minutes. Beat the egg whitesuntil stiff but not dry.

Test sugar like thin wire. now slowly pour the syrup in a very fine streamover the egg whites beating or whipping while pouring. do not scrapebottom of pan. Continue beating until mixture holds it shape.

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Java Fudge



3 cups sugar1 1/2 cups light cream3 tablespoons light corn syrup2 tablespoons instant coffee crystals1 dash salt2 tablespoons butter or margarine1 teaspoon vanilla

In buttered 3-quart saucepan, bring first five ingredients to boil, stirconstantly. Boil without stirring to thread stage or until candythermometer registers 234:F. Remove from heat. Add butter and vanilla. DONOT STIR. Cool to 110:F. Beat until fudge starts to loose its gloss, 10minutes. Pour into buttered 8" square pan. Cool. cut into squares. Makes1-3/4 lbs.


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Jean Mooney's Chocolate Fudge

Recipe By : Jean Mooney, Ft. Myers, FLServing Size : 1 Preparation Time :0:00Categories :


6 cups sugar3/4 pound butter

1 can condensed milk, sweetened

12 ounces chocolate chips7 ounces marshmallow cream2 teaspoons vanilla extract

Let butter melt slow in pot, then add sugar and milk. Bring to a boil.About 12 minutes. Remove from heat.

sir in chocolate chips, marshmallow cream and vanilla extract.

Pour into pans. On half put nuts and raisins. Leave the other halfplain.

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Katie's Pecan Brittle

Recipe By : Katie LewisServing Size : 1 Preparation Time :0:00Categories :


3/4 cup sugar1/4 cup water

1 teaspoon soda1/4 teaspoon vanilla


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1/4 cup Karo white syrupPecans

Combine sugar and syrup in large saucepan. Heat to boiling.

When boiling point is reached, drop in pecans. Stir constantly untilalmost caramelized add vanilla and soda.

Take from fire and pour out on buttered platter. Cool.

Very good.


MC Formatted using MC Buster & SNT on 4/10/98

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Million Dollar Fudge

Recipe By :



4 1/2 cups sugar1 pinch salt1 can evaporated milk -- tall can2 tablespoons butter

12 ounces semisweet chocolate chips12 ounces German chocolate squares1 pint marshmallow cream2 cups nuts -- chopped

Boil sugar,m salt, milk and butter for 6 minutes.

Put rest of the ingredients into large bowl, pour boiling syrup over theingredients, beat until chocolate is all melted.

Pour in pans and let stand 2 or 3 hours before cutting.

Store in a tin box "do not butter the pans"


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NOTES : good


Million Dollar Fudge from the White House

Recipe By : Tommy PeacockServing Size : 1 Preparation Time :0:00Categories :


4 squares cooking chocolate4 tablespoons butter1 egg1 teaspoon vanilla2 tablespoons cream

1 pound confectioner's sugar1 cup nut meat

Melt chocolate and butter together over hot water. Combine egg, vanilla,cream and sugar.Add to chocolate mixture. Knead in nuts.Turn into greased platter and chill for several hours in refrigeratorbefore cutting.NOTE: If sweet butter is used, add a pinch of salt.

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Peanut Butter Kisses



1 cup peanut butter

1 cup honey2 cups dried milk

Mix all ingredients. Shape into long roll, cut into small pieces.

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Peanut Mallow Clusters



1 cup semi-sweet chocolate chips1 ounce unsweetened chocolate1 tablespoon butter or margarine2 Eggs1 1/4 cups confectioners sugar1/2 teaspoon salt

1 teaspoon vanilla2 cups miniature marshmallows2 cups salted peanuts

Melt chocolate chips, chocolate square and butter in top of a doubleboiler over hot water.

Beat eggs until foamy; stir in sugar and vanilla, blend egg mixture withchocolate mixture.

Stir in marshmallows, add peanuts.

Drop by rounded teaspoonful on waxed paper.

refrigerate 1 hour to set.

Makes 4 dozen clusters.


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Pecan Brittle #1



3/4 cup sugar1/4 cup Karo white syrup -- up to 1/21/4 cup water

1 teaspoon soda1 pinch salt1/4 teaspoon vanilla

Combine sugar, Karo and water.

When boiling point drop in pecans.

Stir constantly until almost caramelized, add vanilla and soda. Take offfire.

Pour out on buttered platter,



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Pecan Brittle #2



3/4 cup sugar1/4 cup Karo white syrup1/4 cup water

1 pinch saltLump of butter

1/2 teaspoon soda

Combine sugar, Karo and water. Heat to boiling point.

When boiling point is reached drop in pecans, stir constantly until almostcaramelized.

Add soda, take off fire, pour out on buttered cookie sheet or largeplatter.



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Pecan Chews

Recipe By :



4 Eggs -- beaten lightly1 pound brown sugar1/2 cup flour

1 teaspoon baking powder2 tablespoons oleo1 teaspoon vanilla1/4 teaspoon salt


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Grease pan and line with pecans.

Mix remaining ingredients except butter and pour over pecans.

Pour butter over evenly.

Bake at 300 degrees for 1 hour.



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Pecan Chews #1

Recipe By : Mrs. R. F. Holland, Columbia, South CarolinaServing Size : 1 Preparation Time :0:00Categories :


-------- ------------ --------------------------------1/2 cup margarine -- softened

1 package light brown sugar -- (16 oz.)3 Eggs1 1/2 cups self-rising flour1 teaspoon vanilla extract1 cup chopped pecans

Cream margarine and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition; add flour,blending well.

Stir in vanilla and pecans.

Pour batter into a greased 13x9x2 inch pan; bake at 350 degrees for 30 to35 minutes.

Cut into squares.

Yield: 30 squares.



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Pecan Or Peanut Pralines

Recipe By : Margret GibbsServing Size : 1 Preparation Time :0:00


-------- ------------ --------------------------------3 cups white sugar1 Cup milk1 tablespoon butter1/3 teaspoon soda

Vanilla3 cups pecans -- or peanuts

Mix sugar, milk, cook to boiling point.

Add soda, continue cooking till soft ball test in cold water.

Add vanilla, butter and nuts stir till good and creamy.

Drop by spoon on wax paper.

Set on wet towel while spooning on paper,



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Ported Fruit Confections



-------- ------------ --------------------------------1 1/4 cups raisins1 cup dried peaches1/2 cup dried figs

1 1/2 cups walnuts1/4 cup port

1 tablespoon confectioners sugar8 ounces milk chocolate

Confectioners sugar for rolling-- confections

Grind raisins, peaches and figs together.

Finely chop walnuts.

Combine with fruits, port and sugar. Mix well and let stand 1 hour.

Shape into 1" balls.

Melt chocolate very slowly over warm, not hot, water. When chocolate iscompletely melted, dip half the balls 1 at a time in chocolate, using 2forks.

Allow excess chocolate to drip back, then place candies on waxed paperuntil chocolate is set.

Roll remaining balls in confectioners sugar.

Yield: About 4 dozen



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Praline #1


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3 cups white sugar1 Cup milk

1/3 teaspoon baking soda1 tablespoon oleo1 1/2 teaspoons vanilla3 cups pecans

Mix milk and sugar, cook till begins to boil, add soda and continueboiling until it forms a soft ball in cold water. Stir constantly whileboiling.

Add butter, vanilla and pecans, stir until cool and creamy.

Drop by tablespoonsful on wax paper.

Herbert's recipe



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Pralines

Recipe By : Gladys WotipkaServing Size : 1 Preparation Time :0:00Categories :


1 cup sugar2/3 cup sweet milk

3 1/3 teaspoons soda1 pound pecans

Put sugar, milk and soda to cook. Cook until thick.

Last add pecans. Take off stove and beat well.


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Drop off a tablespoon on oiled paper and let cool.



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Pralines #2



2 cups firmly packed brown sugar1/3 Cut butter1/4 cup water

1 teaspoon vanilla extract1 cup pecan halves

Combine sugar, butter and water in a saucepan.

Place over moderate heat, stirring gently until sugar dissolves.

Cook to soft ball stage (238 degrees on candy thermometer), and removefrom heat.

Add vanilla, and beat until creamy; stir in pecans.

Drop from spoon onto waxed paper.

Yield: about 1 1/2 Doz.




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Quick Chocolate Fudge



1/2 cup Karo light or dark corn syrup1/3 cup evaporated milk

16 ounces semisweet chocolate2 teaspoons vanilla3/4 cup confectioners sugar -- sifted

1 cup coarsely chopped nuts -- (optional)

Grease 8x8x2 inch pan.

In 2-quart saucepan stir corn syrup and milk. Add chocolate. Stirringconstantly, cook over medium-low heat until chocolate is melted.

Remove from heat. Stir in vanilla; add confectioners sugar.

With wooden spoon, beat until smooth.

Stir in nuts.

Spread in pan. Chill 2 hours or until firm.



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NOTES : MICROWAVE DIRECTIONS: In 3-quart microwave bowl stir corn syrupand milk. Stir in chocolate. Microwave at High (100%), stirringonce, 6 minutes or until chocolate is completely melted and almostentire surface bubbly. Continue as above.


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San Francisco Fudge Foggies



1 pound bittersweet chocolate -- finely chopped1 cup unsalted butter -- cut into

1/3 cup strong brewed coffee4 large eggs -- at room temp1 1/2 cups sugar1/2 cup flour

8 ounces walnuts -- chopped

Position a rack in the center of the oven and preheat to 375:. Line a9x13" baking pan with a double thickness of aluminum foil so that the linefoil extends 2" beyond the sides of the pan. Butter the bottom and sidesof the foil-lined pan. In the top of a double boiler set over hot, notsimmering water, melt the chocolate, butter and dissolved coffee, stirringfrequently, until smooth. Cool the mixture, stirring occasionally for 10minutes. In a large bowl, using a handheld electric mixer set at high

speed, beat the eggs for 30 seconds, or until foamy. Gradually add thesugar and continue to beat for 2 minutes, or until the mixture is verylight and fluffy. Reduce the mixer speed to low and gradually beat in thechocolate mixture until just blended. Using a wooden spoon, stir in theflour. Stir in the walnuts. Do not overbeat the mixture. Transfer thebatter to the prepared pan. Bake for 28-30 minutes, or until the foggiesare just set around the edges. They will remain moist in the center. Coolthe foggies in the pan on a wire rack for 30 minutes. Cover the pantightly with aluminum foil and refrigerate overnight or for at least 6hours. Remove the top foil and run a sharp knife around the edge of thefoggies. Using two ends of the foil as handles, lift the foggies onto alarge plate and peel off the foil. Invert them again onto a smooth surfaceand cut into 16 rectangles. Makes 16 foggies.

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Tammy Fay Bakker Fudge

Recipe By :Serving Size : 1 Preparation Time :0:00


-------- ------------ --------------------------------3 cups sugar1 1/2 sticks butter2/3 cup condensed milk, sweetened

chocolate chips7 ounces marshmallow cream2 teaspoons vanilla4 tablespoons peanut butter

nuts -- optional

In saucepan add sugar, butter and milk. Stir until comes to boil. Boil 5

minutes, stirring all the time,. Bring heat down to medium.

After the 5 minutes boiling take off fire and add chocolate cho=ips andmarshmallow cream. Mix well. Add vanilla peanut butter, nuts. Pour intobuttered cookie sheets Chill and slice into squares.

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Walnut Mallow Fudge



-------- ------------ --------------------------------2 cups sugar3/4 cup evaporated milk

1 tablespoon butter1 Dash salt6 ounces semi-sweet chocolate pieces2 ounces unsweetened chocolate -- broken in pieces1/2 cup marshmallow creme

1 cup coarsely chopped walnuts

In heavy saucepan, combine sugar, milk, butter and salt. Bring to boil


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over medium heat and cook 6 minutes.

While sugar mixture heats, combine chocolates, marshmallow creme andwalnuts in large, heat-proof mixing bowl.

Pour boiling syrup over ingredients in mixing bowl and beat untilchocolate pieces are melted.

Pour into well-buttered 8" square baking pan.

Cool to room temperature, then place in refrigerator and chill thoroughly.

Cut into small squares.



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Walnut Toffee



1 cup butter1 cup sugar1 tablespoon white corn syrup3 tablespoons water1 1/2 cups chopped walnuts6 ounces semi-sweet chocolate morsels -- melted

Butter 9" square pan.

Melt butter in 2 quart pan.

Stir in sugar gradually. Add syrup and water; cook over moderate heat,stirring occasionally to 290 degrees on candy thermometer or until alittle of mixture becomes very brittle in cold water.

Add 1 cup nuts. Cook 3 minutes, stirring constantly.

Pour in buttered pan. When cold, remove from pan.


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Melt chocolate morsels over hot water, coat 1 side of toffee, sprinklewith chopped walnuts.

Flip over on wax paper.

Break into bite size pieces by dropping on hard surface.

Yield: about 1 3/4 pounds.



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