Candy

Caramels

MariLee A.

1 c. butter

2 ¼ c. packed brown sugar

Dash of salt

1 c. light corn syrup

1 can (14 oz.) sweetened, condensed milk

1 tsp. vanilla

Line with foil and lightly grease either a 9x9 pan or 9x13 pan.  Melt the butter in medium sized heavy saucepan.  Add sugar and salt; stir thoroughly.  Stir in corn syrup.  Gradually add condensed milk, stirring constantly.  Cook over medium heat until boiling till candy reaches firm ball stage (12-15 minutes).  Test by dropping mixture into small bowl of cold water.  Candy should hold its shape.  If you want a bit firmer caramels, cook about 15 min.; if you want softer caramels, cook a little less time, 12-13 minutes.  Remove from heat, stir in vanilla.  Pour into greased pan.  Cool until set.  When cooled, cut into squares and wrap.  Makes about 90 pieces of caramel.

Peppermint Patties

Gina B.

2 Tbsp and 1 tsp. water

1 Tbsp light corn syrup

1 tsp. fresh lemon juice

1 tsp. peppermint extract

Stir together in mixer

Add 2 cups powdered sugar

Add 1 Tbsp white shortening

Add 1 ½ cups more powdered sugar.

Add 1 tsp water if dough is too stiff

Knead mixture into a ball. Roll out to ¼ inch thickness, then place in between 2 sheets of

waxed paper. Freeze on a cookie sheet until firm, about 15 minutes.

Cut into circles, until dough is gone. Place circles on parchment paper in a large cookie

sheet. Freeze an additional 10 minutes.

Melt 12 oz. bag of semi-sweet chocolate chips. Dip circles in chocolate and place back

on parchment paper. Let harden at least one hour. Keep patties refrigerated. Store layers

in between sheets of waxed paper.

Ultimate Toffee

MariLee A.

1 c. nuts (sliced almonds, pecans, etc.)

½ - ¾ c. semi-sweet chocolate chips

½ - ¾ c. milk chocolate chips

½ c. white chocolate chips

Instant malted milk powder, if desired

1 c. butter (no substitutes)

1 c. sugar

3 Tbsp. water

Line 9x13 pan with foil; lightly spray with cooking spray.  Sprinkle nuts over bottom of pan, followed by each kind of chocolate.  If desired, sprinkle lightly with malted milk powder.

In medium heavy saucepan, melt butter, stir in sugar, and water.  Cook over medium heat to boiling, stirring to dissolve sugar.  Cook, stirring occasionally, until mixture reaches soft crack stage; it will turn toffee colored and when a bit is dropped into cold water, will harden and taste like toffee (about 12-15 minutes).  Mix should boil steadily across entire surface. 

Remove from heat and pour in a smallish stream over chocolate and nut mixture, covering all.  Cool for about 1 hour or so before breaking into pieces.  Keep refrigerated.  Makes about 2 lbs.