Monthly Archives: July 2016

Candy & Snacks

Hidden Valley Oyster Crackers

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Hidden Valley Oyster Crackers

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Ingredients
  

  • 1/2 teaspoon dill weed
  • 1/4 cup vegetable oil
  • 16 ounces oyster crackers
  • 1 oz pkg Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

Optional

  • 1/4 tsp lemon pepper
  • 1/4 tsp garlic powder

Instructions
 

  • Place crackers in a gallon-size Glad-Lock® Zipper™ Storage Bag.
  • Pour oil over crackers; seal bag and toss to coat.
  • Add dressing mix and spice; seal bag and toss again until coated.
  • Bake on ungreased baking sheet at 250°F for 15 to 20 minutes or until golden brown.
Candy & Snacks

Gooey Caramel Sauce

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Gooey Caramel Sauce

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Ingredients
  

  • 2 1/4 cups sugar
  • 1/4 cup brown sugar
  • 3 tablespoons butter
  • 1 tablespoon cream
  • 1/2 cup corn syrup
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt

Instructions
 

  • Heat sugar in a stainless saucepan on medium heat, do not stir until sugar begins to melt.
  • Once sugar begins to melt, stir it until it has completely melted and begins to turn golden brown.
  • When sugar has started to turn caramel colored, remove pan from heat and immediately add butter and brown sugar and quickly stir together.
  • 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.
  • Stir together well.
  • The caramel will thicken as it cools.
  • 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.
Candy & Snacks

Ginger Spiced Nuts ‘n Chex Mix

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Ginger Spiced Nuts ‘n Chex Mix

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Ingredients
  

  • 1/2 cup Sugar
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Red Pepper cayenne
  • 1/2 cup Butter
  • 2 cups Corn Chex
  • 2 cups Rice Chex
  • 2 cups Wheat Chex
  • 2 cups mixed nuts
  • 2 cups Pecans
  • 2 cups dried cranberries
  • 2 cups Raisins
  • 1/4 cup chopped crystallized ginger

Instructions
 

  • Mix cereal and nuts together, set aside.
  • In small bowl, mix sugar, ground ginger, and red pepper; set aside.
  • In large microwavable bowl, microwave butter uncovered on high about 40 seconds, or until melted.
  • Stir in cereal and nuts until evenly coated. Stir in sugar/spice mixture until evenly coated.
  • Microwave on high for 3-4 minutes, stirring every minute or until mixture begins to brown.
  • Stir in cranberries, raisins, and crystallized ginger.
  • Spread on waxed paper to cool, about 15 minutes. Store in airtight container.

Notes

from Marilyn Porter, 2012
Candy & Snacks

Fudgie Scotch Ring

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Fudgie Scotch Ring

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Ingredients
  

  • 6 oz semi-sweet chocolate chips
  • 6 oz butterscotch chips
  • 1 can Eaglebrand
  • 1 cup nuts chopped
  • 1/2 tsp vanilla
  • 1 cup walnut or pecan halves

Instructions
 

  • Melt chips, add Eaglebrand, stirring occasionally until mixture begins to thicken.
  • Add chopped nuts and vanilla.
  • Line bottom of 9” pie pan with foil.
  • Place ¾ c. walnut halves in bottom forming a ring.
  • Spoon chocolate mixture over nuts.
  • Add maraschino cherries and remaining nuts for decoration.
  • Chill in refrigerator until firm enough to slice. Cut into ½ inch slices.
Candy & Snacks

Peanut Butter Fudge

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Peanut Butter Fudge

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Ingredients
  

  • 1 lb powdered sugar
  • 1 can evaporated milk
  • 4 squares dark chocolate
  • 1 tbl Karo syrup
  • 1 jar marshmallow cream
  • 1 cup peanut butter

Instructions
 

  • 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.
  • When done, add marshmallow cream and peanut butter.
  • Beat until well mixed, then pour in buttered 8”x10” pan.
Candy & Snacks

White Chocolate Fudge

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White Chocolate Fudge

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Ingredients
  

  • 2 cups Sugar
  • 1 cup Evaporated Milk
  • 1 pt. jar marshmallow cream or 24 lg. marshmallows
  • 3/4 stick Butter
  • 12 oz White Chocolate broken up
  • 1 cup Chopped Nuts
  • 4 oz candied cherries or use maraschino cherries cut and drained well

Instructions
 

  • Bring sugar, milk and butter to boil over low heat.
  • Cook to medium soft ball stage.
  • Stir frequently, remove from heat and add marshmallows, white chocolate pieces and nuts.
  • Add cherries after chocolate and marshmallows are melted. Pour into buttered dish. (May substitute 6 oz. bitter chocolate for the cherries and add vanilla)
Candy & Snacks

Best Ever Fudge

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Best Ever Fudge

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Ingredients
  

  • 3 large Hersey Bars
  • 12 oz pkg semi-sweet chips
  • 1 jar marshmallow cream
  • 1 tbl Butter
  • 1 lb broken nuts (pecans, walnuts or almonds)
  • 1 tsp vanilla
  • 1 1/2 cups sugar
  • 1 can evaporated milk

Instructions
 

  • Mix all except nuts in a 6-8 qt. container. Bring to boil and cook for 6 minutes, then pour over remaining ingredients and stir until smooth and creamy.
  • After mixture is completely blended add nuts.
  • Let stand 4-6 hours, or until completely chilled. Makes 6 pounds.
Candy & Snacks

Endstrom’s Almond Toffee

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Endstrom’s Almond Toffee

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Ingredients
  

  • 2 cups sugar
  • 1 cup water
  • 1 lb butter
  • 1 1/2 large Hersey's choc bars
  • 1 lb almonds ½ ground and ½ whole

Instructions
 

  • Melt chocolate in double boiler.
  • Lightly butter 2 9”x13” baking pans.
  • Fill sinks with cold water.
  • Unwrap butter. Place sugar and water in heavy pan at hottest heat until syrup spins a thread.
  • Add 1 cube of butter and stir ‘til melted. Add remaining sticks one at a time and melt each completely.
  • Add whole almonds and continue stirring and cooking until almonds are toasted. Candy will be a dark tan, and will pull away from the sides and bottom of the pan. (If candy starts to smoke, lift pan from burner rather than lowering the heat.)
  • Pour into the two pans and set in cold water.
  • Spread ½ of chocolate over each pan and sprinkle with ½ ground almonds.
  • Using your fingers, quickly flip over the candy (chocolate and almonds will now be on bottom of pan) – spread the remaining chocolate on the top of the candy and sprinkle with rest of ground almonds.
  • Allow to mellow at room temp (do not refrigerate) for about 2-3 days.

Notes

This is a famous recipe made in Grand Junction, Colorado. They send millions of pounds around the world. Before the store began, Mr. Endstrom taught a candy making class for the county and gave out this recipe.
Candy & Snacks

Cherry Chocolate Candy

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Cherry Chocolate Candy

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Ingredients
  

  • 2 cups sugar
  • 2/3 cup evaporated milk
  • 1 dash salt
  • 12 marshmallows
  • 1/2 cup butter
  • 6 oz cherry chips
  • 1 tsp vanilla
  • 12 oz chocolate chips
  • 3/4 cup peanut butter
  • 1 lg pkg salted peanuts crushed

Instructions
 

  • Combine sugar, milk, salt, marshmallows, and butter in pan.
  • Boil over med heat 5 minutes.
  • Remove from heat, add cherry chips and vanilla, pour into 9”x13” buttered pan.
  • Melt chocolate chips add peanut butter and crushed peanuts.
  • Spread over cherry mixture and chill.
Candy & Snacks

Caramel Popcorn

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Caramel Popcorn

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Ingredients
  

  • 4-5 Qts Popped corn
  • 1 cup Brown sugar
  • 1/4 cup corn syrup
  • 1/2 cup butter
  • 1/2 tsp salt
  • 1/2 tsp soda

Instructions
 

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