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Coconut Fudge Balls
2/3 c. evaporated milk Mix chocolate bits and mild and microwave until melted (about 3 minutes). Stir in sugar, and nuts. Chill 1/2 hour. Roll into balls. Roll balls in the coconut (you can also color your coconut if you'd like). Payday Balls Recipe
1/2 lb. melted white chocolate coating Mix together 1/2 lb. melted white chocolate coating, 1/3 cup peanut butter and 1/2 cup marshmallow cream. Roll into logs or balls, freeze (if you do not freeze these before dipping in caramel, they will melt and mix with the caramel). Dip frozen ball or log in melted caramel and roll in chopped peanuts or pecans. Chocolate Pecan Caramels
1 T. plus 1 c. butter (no substitutes), softened,
divided Line a 13x9x2 inch baking pan with foil. Butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips: set aside. In a heavy saucepan over medium heat, melt remaining butter. Add brown sugar, corn syrup and water. Cook and stir until mixture com4es to a boil. Stir in the milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball-stage). Pour mixture into prepared pan (do not scrape saucepan). When completely cool, cut into squares. Makes about 1-1/2 pounds (about 6 3/4 dozen). Note: It's a very good idea to test your candy thermometer's accuracy before starting this recipe. Bring water to a boil and put the thermometer in it; it should read 212° F. Adjust your recipe temperature up or down based on the result of your test. Coconut Pecan Bars
1 stick butter, melted Stir together butter, condensed milk, coconut, nuts and vanilla. add enough powdered sugar to form a stiff dough. (You may not need all of the sugar). Refrigerate until well chilled, for at least one hour and preferably overnight. Form mixture into compact balls. chill again, or freeze, before dipping. Skewer each ball on a toothpick and dip in melted chocolate to coat thoroughly. Place on baking parchment or waxed paper, remove toothpick, and set aside for chocolate to harden at room temperature. Store in airtight container at room temperature for up to two weeks. Makes about 60 pieces. Christmas Candy Canes
3 c. sugar The sugar, water, syrup, and cream of tartar you combine and heat till the sugar's dissolved real fine. Divide into two saucepans, boil, but don't stir. please, until each lot is 280°. Add 1/2 tsp. peppermint to each lot and add the coloring to one, the other not; place on an enamel or marble table to cool. (First oiling the table, as a general rule). Like taffy you stretch and pull and form into ropes of red and white, now twist them around again and again. And form them into your candy cane. Now on an oiled surface you allow them to harden. Amazing Fudge
2 c. granulated white sugar Mix first 5 ingredients together in a large Microwave Safe bowl. Microwave on high for 15 minutes. Remove from Microwave and quickly, while hot, beat in vanilla and flour. Add remaining ingredients. Mix well and quickly before the mixture cools. Pour into well-greased pan of any shape. Refrigerate. This fudge sets up beautifully. White Chocolate Candy Pretzels
1 pkg. large twist pretzels; - large package Put hot tap water in a double boiler and melt chocolate until juicy; remove hot water and replace with cold water in bottom of double boiler. Stir chocolate until thickened. remove the cold water and put hot tap water in once more. When the chocolate is thin, drop the pretzels un until coated and then remove from chocolate and place them on waxed paper. Let cool; put in plastic bag.
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