Category Archives: Candy & Snacks

Candy & Snacks

White Chocolate Fudge

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White Chocolate Fudge

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Ingredients
  

  • 2 cups sugar
  • 1 cup evaporated milk
  • 3/4 stick stick butter
  • 1 jar marshmallow cream or 24 lg. marshmallows
  • 12 oz white chocolate cut up into very small pieces
  • 1 cup nuts
  • 4 oz candied cherries (may use maraschino cherries chopped and drained well.

Instructions
 

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

Notes

Mom Helling, 1994
Candy & Snacks

Peanut Butter Bars

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Peanut Butter Bars

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Ingredients
  

  • 2 sticks Butter melted
  • 1 1/2 cups Graham Crackers crushed
  • 3 cups Powdered Sugar
  • 1 cup Peanut Butter
  • 12 oz Milk Chocolate Chips

Instructions
 

  • Melt butter and pour over graham crackers, sugar and peanut butter.
  • Press into 9”x13” pan.
  • Melt chocolate chips and spread over top.
  • Chill and serve.

Notes

Mary Weed, Cheyenne Wells, CO
Candy & Snacks

Peanut Brittle

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Peanut Brittle

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Ingredients
  

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 cup roasted salted peanuts
  • 1 tsp butter
  • 1 tsp vanilla
  • 1 tsp baking soda

Instructions
 

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

Microwave Caramel Popcorn

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Microwave 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.)
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.