Candy

WHITE CHOCOLATE SNACK MIX

Don't be afraid of trying other cereals, candy or nuts. Salted almonds, granola, or, butterscotch chips would be fine substitutes or additions.

1 (10 ounce) package mini twist pretzels
5 cups toasted oat cereal
5 cups crispy corn cereal squares
2 cups salted peanuts
1 (14 ounce) package candy-coated milk chocolate pieces
2 (11 ounce) packages white chocolate chips
3 tablespoons vegetable oil

Line 3 baking sheets with waxed paper or parchment. Set aside. In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto prepared baking sheets. Cool; break apart. Store in an airtight container.





MY AMISH FRIEND’S CARAMEL POPCORN
Elaine Brackin Gundersen

7 quarts plain popped popcorn
2 cups dry roasted peanuts (optional)
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup margarine
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside. Preheat the oven to 250 degrees. Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or re-sealable bags.

Thank you so much for this wonderful recipe -- its scrumpdillyicious! :) Instead of 1/2 c. light Karo, I used 1/3 c. light Karo and 1/3 c. molasses. This gave it a flavor absolutely identical to Cracker Jacks (I also used Spanish peanuts rather than dry roasted). I used a large roasting pan and a jelly roll pan, placing the jelly roll pan on the bottom rack in the oven and the roasting pan on the rack just above it. When you first pour the caramel over your corn, you'll think you'll never get it mixed up well....BUT...after the first 15 minutes in the oven, it becomes thinner so that you can easily stir to combine. After that, it progressively gets thicker and totally adheres to the popcorn. Believe it or not, clean-up was a snap (I was pleasantly surprised!). Just butter your pan very well and then rinse with hot water as soon as you finish. I would definitely suggest using good quality popcorn (rather than the cheaper type) so that you get nice fluffy, puffy pieces. I used Orville's microwave butter popcorn, and it took about 2-1/2 bags to make 7 quarts. Thank you again...my entire family loves this recipe! :)

I've made twice. The first was following the recipe exactly and it was AWESOME. It was somewhere between caramel and toffee. The second time, I realized (already into it) that I was out of brown sugar, so substituted white sugar and added 4T molasses. It too was awesome and if you're looking for a Cracker Jack knock-off, the latter is the ticket. Yum!

After corn is popped, I place it in a large paper grocery bag and pour caramel mixture over it (stir with a wooden spoon).




SUGAR COATED PECANS

1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.




CARAMEL
Melinda Manley

1 cup sugar
1 cup corn syrup
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla

Line an 8 inch pan with buttered aluminum foil. Mix together the sugar, corn syrup and butter in a saucepan. Bring mixture to a boil over medium heat, stirring constantly. Then let it slowly boil for four minutes without stirring. Remove the saucepan from heat, and add the milk, stirring carefully. Decrease the heat to medium-low, and heat the mixture until candy thermometer is at the soft-ball stage (238°), while stirring constantly. Remove saucepan from heat, and stir in the vanilla. Pour the mixture into the pan and cool. Remove from pan; cut candy into 1 inch squares and wrap individually in waxed paper. Twist the ends. Use colored wax paper for a festive look.
Makes 64 caramel candies.



FUDGE
Melinda Manley

"I double the recipe and put in a glass baking dish (9x13 inches). Nice for holidays . . . Keep it for a secret and family and friends will think you worked forever on it . . . (smiles). You can also use peanut butter chips and make peanut butter fudge."

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional)

Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Cook in microwave on medium until chips are melted, about 3-5 minutes, stirring once or twice during cooking. Stir in nuts, if desired. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.



 
CHOCOLATE PEANUT BUTTER CUPS
Melinda Manley

1 (11.5 ounce) package milk chocolate chips, divided
1 cup peanut butter
1/4 teaspoon salt
1/2 cup confectioners' sugar

Trim 12 paper muffin cup liners to half of their height. Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.

In a small bowl, mix together peanut butter, confectioners' sugar and salt. Divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.



OLD TIME HARD CANDY
Melinda Manley

3 c. sugar
1 c. water
3/4 tsp. cream of tartar
1 tsp. oil flavoring

Combine sugar, water and cream of tartar in heavy saucepan and heat to 300 degrees. Remove from heat, add flavoring (add coloring if desired). Stir and pour immediately onto a lightly greased cookie sheet. When cool, break into small pieces, dust with confectioners' sugar and store in a jar.

Hard Candy Lollipops: Make 1 recipe Old Time Hard Candy. After candy reaches 300 degrees remove from heat, stir in oil flavoring and food coloring. Drop by spoonfuls onto a greased cookie sheet. Lay sucker stick in place on each circle of candy. Spoon another layer of hot candy syrup over each piece.

Lollipops with a Mold: Molded suckers can be made by using a metal mold. Coat the mold with vegetable oil before using. Insert the rolled paper sucker stick into the cavity made for it. After candy reaches the required cooking temperature and flavoring has been added, pour it into the prepared mold. Do not attempt to touch or move the mold; it will be VERY hot. Let set until cool and turn upside down to release.



 
BAKED CARAMEL CORN
Ann Manley

1 tsp. salt
1 c. butter
2 c. brown sugar
½ c. light corn syrup
1 tsp. baking soda
1 tsp. vanilla
6 quarts popped popcorn

Mix first four ingredients in a pan and bring to a boil, stirring constantly. Boil 5 minutes without stirring. Remove from heat and add baking soda and vanilla. Pour over popcorn and put in a greased roasting pan. Bake for 1 hour at 250 degrees, stirring every 15 minutes. Pour onto waxed paper and cool. Break up. Stores well in a plastic container. Can add nuts to popcorn.



SOFT CARAMEL CORN
Ann Manley

1 stick butter or margarine
2 c. brown sugar
1 c. light corn syrup
1 can evaporated milk

Mix together sugar and corn syrup. Stir until it boils and add butter until it melts. Add sweetened condensed milk and bring to a boil. Boil for 3 – 4 minutes. Pour over popped popcorn. Stores well in plastic container.