Butterfinger Popcorn Balls
6 cups popped popcorn
3 (2.1-ounce) NESTLE® BUTTERFINGER® Candy Bars chopped
¼ cup butter or margarine
3 ½ cups miniature marshmallows
Directions:
Combine popcorn and chopped Butterfinger in large bowl. Melt butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth. Pour over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray. Form popcorn mixture into six 3-inch balls. Place on waxed paper to cool. Store in airtight container. Makes 6 popcorn balls.
Butterscotch Fudge:
1 lb. brown sugar
1 c. sugar
1 c. evaporated milk
½ c. butter
1 (6 oz.) pkg. butterscotch morsels
1 can marshmallow fluff
1 tsp. rum extract
½ tsp. vanilla
1 c. chopped nuts
Directions:
Cook sugars, milk and butter to soft ball stage. Remove from heat and add butterscotch, marshmallow and extracts. Stir until begins to lose its gloss. Add chopped nuts and pour into a greased 13x9 inch pan. Cut into squares while warm to prevent crumbling.
Cake Batter Fudge:
1 cup yellow cake mix
1 cup confectioners’ sugar
1/2 stick (1/4 cup) butter or margarine, cut into small squares
1/4 cup milk or 1/8 cup soy milk
sprinkles (optional)
Directions:
Mix cake mix and icing sugar in microwave-safe bowl. Add butter and milk. Don’t stir. Microwave for 2 minutes. Stir immediately until completely combined. Add sprinkles. Do not overmix as sprinkle colour may bleed.Spread into greased pan. Refrigerate for at least one hour.
Special Notes:
* Makes one 6 x 6” container, or double for an 8 x 8” pan.
** Notes: If the batter comes out too runny, stir in about 1 tsp or sugar or cake mix at a time until stiff. If too thick to stir in all components, slowly add 1/2 tsp of milk at a time, but batter should be thick! ****you could use and flavor cake mix for this fudge****
Submitted By: Melissa H., NC
Chocolate Vanilla Fudge Candy:
2 Squares Chocolate
2 c. sugar
3/4 c. of milk
4 tbsp of an egg (Butter size of an egg)
1 Tbsp Vanilla
Directions:
Cook all together until it forms a soft ball in cold water. After it is done cooking, beat well, and add vanilla. Stir constantly. Then, pour into battered pan to cool.
Country Peanut Butter Candy:
3 c. sugar
1 (7 oz.) jar Marshmallow cream
¾ c. butter
1 tsp. vanilla
2/3 c. milk
½ jar peanut butter (creamy)
Directions:
Mix sugar, butter, and milk in sauce pan, bringing to a boil, stirring constantly. Continue boiling for 5 minutes on medium heat. Stir continually to prevent scorching. Remove from heat and stir in large tablespoons of peanut butter. Add marshmallow cream and vanilla. Beat until well blended. Pour into greased 13x9-inch pan; let cool. Makes 3 pounds.
Cracker Candy:
2 sleeves of Ritz crackers
3/4 c. butter
3/4 c. brown sugar
2 c. milk chocolate chips
1 c. roasted chopped pecans
2 c. white chocolate chips
Directions:
Line cookie sheet with foil. Place crackers on sheet. Melt butter and brown sugar. Bring to a boil and boil for 3 minutes stirring constantly. Pour over crackers. Bake at 350 degrees for 5 minutes. Turn oven off. Pour chocolate chips over the crackers and leave in oven until chips melt. Let cool.
Divinity Candy:
3 c. sugar
¾ c. light corn syrup
¾ c. water
2 egg whites
1 c. chopped nuts
Directions:
Combine sugar, corn syrup and water in saucepan; bring to boiling point. Reduce heat; cook to hard ball stage. (Best to use candy thermometer.) Beat egg whites until fluffy. May add 3 ounces dry strawberry or lime gelatin in at this point if wanted but not necessary. Beat until stiff peaks form. Pour syrup slowly into egg whites, beating constantly until candy loses gloss and holds shape. Add nuts. Drop by spoonfuls on waxed paper.
Easy Cake Frosting Fudge:
1 can of cake frosting (your choice flavor)
1 bag white chocolate morsels
Sprinkles (Opt.)
Directions:
Melt morsels in microwave. Add cake frosting in melted morsels, stir well, and quickly pour into a small cake pan lined with wax paper. Top with your favorite candy spinkles (opt.) and it cool and set up. After candy has setup, cut into squares. This is rich candy.
Note: You can use sugar free frosting and it isn't as rich.
Fudge:
1-1/2 sticks margarine
3 c. sugar
2/3 c. evaporated milk
Directions:
Mix and microwave for 5 minutes. Stir and heat for an additional 5-1/2 minutes.
Add:
12 oz. chocolate chips
1 jar marshmallow creme
1 tsp. vanilla
1 c. nuts
Directions:
Stir and pour into greased 13x9 pan. Refrigerate until it becomes hard. Cut into bite size pieces.
Homemade Buckeyes:
2 c. peanut butter
½c. butter (softened)
1 tsp. vanilla extract
1 lb. powdered sugar
3 c. semi-sweet chocolate chips
Directions:
In large bowl mix the peanut butter, softened butter, and Vanilla together. Next add the powdered sugar little bit at a time. Stir with a large spoon by hand until mixture is thick enough to make small 1 inch balls. Melt chocolate in a double boiler or in microwave slowly. Drop ¾ of ball in melted chocolate. Place balls on wax paper and cool completely to harden the chocolate. Makes around 5 dozen.
Mashed Potato Candy:
3/4 c. warm mashed potatoes
4 c. powdered sugar
4 c. flake coconut
Directions:
Mix up and chill all ingredients. Then roll in small balls and chill again. When chilled, dip in melted chocolate almond bark and lay on wax paper. Cool. (I prefer 1 part white almond bark mixed with 2 parts chocolate almond bark.)
Muddy Buddies:
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter
1 teaspoon vanilla
9 cups Chex cereal
1½ cups powdered sugar
Directions:
1. In 1-quart microwaveable blow, mix chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute, stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
2. In large bowl, place cereal. Pour chocolate mixture over cereal, stirring until evenly coated. Pour into 2-gallon food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Pour into container in refrigerator.
Nut Candy:
3 (12oz.) Package of Butterscotch chips
5 oz. large can of Chines’s noodles
1 bag of cashew nuts
Directions:
Melt over low flame or heat the butterscotch chips. When all is melted, put on wax paper by spoonfuls. Cool. This is An Old Time Recipe.
Old Time Buttermilk Candy Recipe Ingredients:
2 Cups granulated sugar
1 Stick softened or room temp. butter
1 Tablespoon. Light Corn Syrup
1 Tablespoon Baking Soda
1 Cup Buttermilk 1 Teaspoon.
Vanilla Extract
Pinch of Salt (Opt.)
1 to 1 ½ cups of Pecan Nuts (Broken into pieces)
Extra Things: Wax Paper Olive Oil (Opt. Cookie Sheet Pan Candy Thermometer
Directions:
1. Spray cookie sheet with olive oil spray or you can use butter to help hold wax paper in place. Lay down wax paper on pan and set aside.
2. In large pot, pour in: sugar, butter, light corn syrup, baking soda, and the buttermilk. Start on medium to low heat, stirring constantly at first to keep sugar from burning. Place candy thermometer on side of pot. Let sugar mixture come to a boil, keep stirring.
3. Mixture should start to get frothy and foamy, and start bubbling and rising up in the pot. Make sure candy thermometer is submerged in this frothy rising sugar at least 2 inches. After sugar starts boiling, you can stir it often, but don’t have to constantly. Let sugar cook to a soft ball stage.
4. After soft ball stage, take pot off heat and add: the vanilla extract and pinch of salt. Add in the pecans and stir candy mixture. As it cools, the mixture will start to get harder to stir. Once you feel the mixture starting to turn harder to stir, quickly go over and pour onto your wax paper onto the cookie sheet and spread out evenly. Let candy setup for at least 1 hour to 2 hours. Then, break apart into size pieces you desire. Place candy pieces into a bag or container to preserve and enjoy!
EXTRA NOTES: NOTE: (If you don’t have a thermometer, use a cup of ice water, let sugar cook until it starts looking brownish in color (this should be after mixture has cooked at least 25 minutes), take a spoon, dip out a little bit of the sugar and drip it into the ice water. If the mixture turns into little balls, it is soft ball stage.)
NOTE: You can use any type of nuts you rather use, but pecans work best for this recipe.
Oreo Bon Bons:
Ingredients:
Oreo cookies
Cream Cheese
White Chocolate for dipping
Directions:
Crush Oreos into dust and mix the cream cheese in, forming this into round balls. Dip the Oreo and cream cheese balls into melted white chocolate and lay on wax paper to dry.
Ingredients:
Oreo cookies
Cream Cheese
White Chocolate for dipping
Directions:
Crush Oreos into dust and mix the cream cheese in, forming this into round balls. Dip the Oreo and cream cheese balls into melted white chocolate and lay on wax paper to dry.
Peanut Brittle Candy:
2c. white Sugar
1c. white corn syrup
¼ c. water
2c. raw peanuts
1 tsp. baking soda
1 tsp. salt
1 tsp. Vinegar
Directions:
Combine sugar, corn syrup and water in heavy saucepan. Cook until soft-ball stage. Add peanuts and cook until mixture turns dark brown. Remove from heat. Add baking soda, salt and vinegar and stir well. Pour onto a buttered cookie sheet. Cool and break into pieces. Makes 2 pounds.
Popcorn Balls:
2/3 c. light Karo
2/3 c. sugar
1/2 tsp. salt
3 qts. popped corn
Directions:
Boil first three ingredients 2 minutes, stirring continuously. Gradually pour over popcorn. Toss until coated. Grease hands and shape into balls. Wrap when cool.
Submitted By: Melissa H. NC, Via: Recipe Swap Group on Facebook
Christmas Peanut Brittle Candy:
2 c. white sugar
1 tsp. baking soda
1 c. white corn syrup
1 tsp. salt
¼ c. water
1 tsp. vinegar
2 c. raw peanuts
Directions:
Mix together sugar, corn syrup, and water in heavy saucepan. Cook until soft-ball stage. Add peanuts and cook until mixture turns dark brown. Remove from heat and add baking soda, salt and Vinegar and stir well. Pour onto a buttered sheet pan and let cool completely. Break into pieces. Makes approx. 2 pounds.
Peanut Butter Crispy Candy:
1 pkg. White baking chocolate (dark chocolate may be used)
1 jar salty roasted peanuts (2 ½ c. grinded in food processor)
1 ½ c. Heath Toffee Candy pieces
1 ¾ c. Crispy Rice Cereal
Directions:
Melt baking pieces in a double boiler on medium or low heat. Then use a food processor and grind up the salty roasted peanuts measuring to 2 ½ cups. Stir well. Then add the Heath Toffee Candy Pieces. Stir well. Then add in the Crispy rice Cereal and stir all together until all is blended well. You can also add some of the salty peanuts whole in the mixture or other kinds of nuts and can add other candy pieces such as: M&M’s or Reese’s Pieces and you can also drizzle chocolate on top after it has hardened. Pour mixture into a dish, and let harden. Then break or cut into tiny serving size pieces.
Pretty Candy:
Kettle Korn Sweet & Salty Popcorn
Salted Peanuts
M&M's
Rice Chex Cereal
Corn Chex Cereal
Almond Bark
Pretzels (optional)
(For the ingredients, use the amounts you desire for each listed.) Mix ingredients. Heat almond bark and toss with ingredients.
Super Easy Turtles:
3 Tbsp. water
2 Tbsp. Margarine (Can use butter for a richer flavor)
10 oz. bag plus 4 oz. caramels
3 cups pecans, chopped
Chocolate for dipping
Directions:
Combine first three ingredients in a double boiler and cook on med. until candy is melted, add pecans. Drop by teaspoon onto buttered waxed paper. Place in frig. Melt dipping chocolate dip chilled turtle. Place back in frig. Cool and enjoy!
Vintage Butterscotch Candy:
2 c. brown sugar
½ c. butter
½ c. water
Directions:
Boil all together until a little poured in cold water will form a hard ball. Stir constantly to prevent burning. Pour into buttered pans one-quarter inch thick. When cool mark in squares.
