Our Family Recipes
Place pretzels on baking sheet. Top with Kisses.
Bake at 250 degrees for 3-4 minutes. You want to soften the kiss, not melt it.
Immediately place M&M on top of kiss smushing down till it looks flatter like a button.
In a big pot melt together sugar, butter, and corn syrup.
Bring to a boil stirring constantly.
Add 2 cans of evaporated milk very slowly while constantly stirring.
Bring to 235-238 degrees.
Pour into a 9×13 pan lined with parchment paper, sprinkle with salt.
Cool in fridge. Cut and roll in parchment paper.
Ingredients:
Directions:
Break graham crackers apart, lay down side by side on foiled cookie sheet. Bring rest of ingredients to a boil. Cook about 2 minutes, pour over crackers. Bake 10 minutes at 350.
Microwave chocolate in large microwaveable bowl on high 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Stir in peant butter until well blended. Cool to room temperature. gently stir in whipped topping. Refrigerate 1 hour.
Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1 inch balls. Roll in sugar. Store in refrigerator. Makes 3 doz. or 12 servings, 3 truffles each
Substitute: prepare as directed and roll in finely chopped pecans, toasted coconut flakes, grated semi-sweet or premium white baking chocolate or finely crushed nabisco cookies instead of powdered sugar.
Cook the first 4 ingredients together to soft ball stage. Add 1 1/2 lb flaked coconut. Press into a greased pan put toasted almonds on top. Cut into squares and dip in melted chocolate.
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. Makes 3 1/2 doz. or 42 servings, 1 truffle each.
How-to: For easy dipping, place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
Set aside 9 cups Chex cereal (any kind-ride, wheat, corn, etc.). Put 1 1/2 cups powdered sugar in large ziploc bag.
Mix together in microwave-safe bowl:
Mix until smooth. Add 1/2 teaspoon vanilla to melded chocolate mixture. Pour over cereal. Add chocolate-covered cereal to ziploc bag with powdered sugar. shake well. Pour covered mixture onto wax paper until cool. Refrigerate. Eat up!
The key to “brittleness” is thinness. Warming the cookie sheet helps in spreading the candy in a thin layer.
Butter 2 cookie sheets, 15 1/2 by 12 inches; keep warm. Mix baking soda, 1 teaspoon water and the vanilla; reserve. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240 degrees on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
Stir in margarine and peanuts. Cook, stirring constantly, to 300 degrees or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle (watch carefully so mixture does not burn). Immediately remove from heat; stir in baking soda mixture.
Pour half of the candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick. Cool; break into pieces. About 2 pounds candy.
Heat sugar, corn syrup and water in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 260 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball. Remove from heat.
Beat egg whites until stiff peaks form; continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull (mixture may become too stiff for mixer). Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper. About 4 dozen candies.
*Use 1 Tablespoon less water on humid days.
Mix together flour, oats, salt, soda, brown sugar, and butter. Mix until crumbly. Pat half of the mixture into ungreased 9X13 pan. Bake at 350 degrees for 10 minutes.
Melt in saucepan the milk and caramels. Sprinkle chocolate chips on top of the baked mixture. Drizzle caramel over top. Sprinkle reserved crumbs over all. Bake at 350 for 15 minutes.