Category Archives: Candy & Snacks

White Chocolate Fudge

White Chocolate Fudge
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White Chocolate Fudge
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Instructions
  1. Bring sugar, milk, and butter to boil over low heat. Cook to med. Soft ball stage. Stir frequently.
  2. Remove from heat and add rest of ingredients. Stir until melted.
  3. Pour into buttered 9”x13” pan.
  4. May substitute bitter chocolate for cherries and add vanilla. (put chocolate in before cooking sugar, milk and butter mixture.)
Recipe Notes

Mom Helling, 1994

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Scotcheroos

Scotcheroos
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Scotcheroos
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Ingredients
Instructions
  1. Combine sugar and syrup.
  2. Bring to boil, remove from heat, stir in peanut butter.
  3. Mix in Rice Krispies.
  4. Melt chips and spread over.
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Peanut Butter Bars

Peanut Butter Bars
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Peanut Butter Bars
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Ingredients
Instructions
  1. Melt butter and pour over graham crackers, sugar and peanut butter.
  2. Press into 9”x13” pan.
  3. Melt chocolate chips and spread over top.
  4. Chill and serve.
Recipe Notes

Mary Weed, Cheyenne Wells, CO

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Peanut Brittle

Peanut Brittle
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Peanut Brittle
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Ingredients
Instructions
  1. In 1 ½ quart casserole, combine sugar and syrup. Microwave at high for 3 minutes.
  2. Add peanuts. Microwave at high 4-5 minutes, until mixture is light brown, stirring every 2 minutes.
  3. Add butter and vanilla; stir well. Add baking soda and gently stir until light and foamy.
  4. Pour mixture onto lightly greased cookie sheet. Let cool 30 minutes to 1 hour.
  5. When cool, break into small pieces. (may substitute almonds or cashews for the peanuts).
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Microwave Caramel Popcorn

Microwave Caramel Popcorn
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Microwave Caramel Popcorn
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Ingredients
Instructions
  1. Boil sugar, syrup, butter and salt for 2 minutes on stove…add soda, stir.
  2. Pour over popped corn which has been placed in a large paper bag.
  3. Microwave on high for 1 ½ minutes. Remove and shake well.
  4. Microwave again for 1 ½ minutes on high. Remove from microwave, shake well again.
  5. Cool and serve. (I like to add peanuts or other nuts to the caramel before pouring over popped corn.)
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Hidden Valley Oyster Crackers

Hidden Valley Oyster Crackers
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Hidden Valley Oyster Crackers
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Ingredients
Instructions
  1. Place crackers in a gallon-size Glad-Lock® Zipper™ Storage Bag.
  2. Pour oil over crackers; seal bag and toss to coat.
  3. Add dressing mix and spice; seal bag and toss again until coated.
  4. Bake on ungreased baking sheet at 250°F for 15 to 20 minutes or until golden brown.
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Gooey Caramel Sauce

Gooey Caramel Sauce
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Gooey Caramel Sauce
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Ingredients
Instructions
  1. Heat sugar in a stainless saucepan on medium heat, do not stir until sugar begins to melt.
  2. Once sugar begins to melt, stir it until it has completely melted and begins to turn golden brown.
  3. When sugar has started to turn caramel colored, remove pan from heat and immediately add butter and brown sugar and quickly stir together.
  4. Once the butter and brown sugar are completely melded with the caramel (add gentle heat if needed to incorporate brown sugar), add the vanilla, corn syrup, cream and salt.
  5. Stir together well.
  6. The caramel will thicken as it cools.
  7. If a thinner caramel is required, add water one tablespoon at a time until the desired thickness is reached; if a thicker caramel is needed, reduce the amount of corn syrup used.
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Ginger Spiced Nuts ‘n Chex Mix

Ginger Spiced Nuts ‘n Chex Mix
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Ginger Spiced Nuts ‘n Chex Mix
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Ingredients
Instructions
  1. Mix cereal and nuts together, set aside.
  2. In small bowl, mix sugar, ground ginger, and red pepper; set aside.
  3. In large microwavable bowl, microwave butter uncovered on high about 40 seconds, or until melted.
  4. Stir in cereal and nuts until evenly coated. Stir in sugar/spice mixture until evenly coated.
  5. Microwave on high for 3-4 minutes, stirring every minute or until mixture begins to brown.
  6. Stir in cranberries, raisins, and crystallized ginger.
  7. Spread on waxed paper to cool, about 15 minutes. Store in airtight container.
Recipe Notes

from Marilyn Porter, 2012

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Fudgie Scotch Ring

Fudgie Scotch Ring
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Fudgie Scotch Ring
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Ingredients
Instructions
  1. Melt chips, add Eaglebrand, stirring occasionally until mixture begins to thicken.
  2. Add chopped nuts and vanilla.
  3. Line bottom of 9” pie pan with foil.
  4. Place ¾ c. walnut halves in bottom forming a ring.
  5. Spoon chocolate mixture over nuts.
  6. Add maraschino cherries and remaining nuts for decoration.
  7. Chill in refrigerator until firm enough to slice. Cut into ½ inch slices.
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Peanut Butter Fudge

Peanut Butter Fudge
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Peanut Butter Fudge
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Ingredients
Instructions
  1. Cook VERY slowly (bring to a boil, then turn down heat, never let it boil fast) in heavy saucepan for AT LEAST 2 hours uncovered, stirring once in a while, until mixture forms a firm ball in cold water.
  2. When done, add marshmallow cream and peanut butter.
  3. Beat until well mixed, then pour in buttered 8”x10” pan.
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