Theme: Making Gourmet Candy Party

[Ravish30]

My female hosts love this theme especially in the cooler fall months!

Here is a variety of recipes that I have used for this theme!

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Peanut Butter Candy

1/2 c. sugar
1/2 c. light karo syrup
3/4 tsp. butter
2 1/4 c. corn flakes, crushed
3/4 c. peanut butter

Put sugar, syrup, and butter in a medium saucepan. Bring to a rolling boil, stirring slowly. Remove pan from heat. Add peanut butter and stir as it melts. Add corn flakes and stir, mix well. Drop spoonfuls onto Tupperware (tm) Non Stick Silicone Making Mat or onto waxed paper. Let Cool.

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Molasses Taffy

1/2 c. brown sugar
1 3/4 c. light molasses
3/4 c. light corn syrup
1/4 tsp. baking soda
1 1/2 tbsp. butter
1 c. black walnuts, chopped

Combine sugar, molasses and syrup. Stir to dissolve sugar. Cook to light-crack stage (about 265 degrees). Add baking soda and butter, mix well. Add nuts. Pour into greased shallow pan. When cool enough to handle pull until very light. Form into ropes. Cut with scissors. Makes 2 dozen pieces.

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Decadent Mint Bars

(makes 12 servings)

1 Box Fudge Style Brownie Mix
1/2 c. low-fat sour cream
1/4 c. water
1 egg
12 peppermint patties, coarsely chopped

Mix together brownie mix, sour cream and egg in Thatsa Bowl (tm) just until blended. Using the Saucy Silicone Spatula (tm) spread 1/2 the mixture over a 10" by 15" jelly roll pan lined with a Silicone Wonder Mat (tm). Sprinkle the peppermint patties over the brownie batter, follow with the other half of mixture completely covering the peppermint patties. On a center rack, bake at 350 degrees for 16-19 minutes; brownies will be very fudgy.

Optional Toppings: Frosting with green food coloring and chopped chocolate creme de menthe candies.
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[Ravish30]

Peanut Butter Fudge

2 c. sugar
1/2 c. milk
7 ounce marshmallow cream
12 ounces creamy peanut butter

Mix sugar and milk in saucepan; bring to a boil. Boil exactly 3 minutes. Stir in marshmallow cream and peanut butter as quickly as possible. Pour into small lightly buttered pan. Let cool before cutting.

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Easy Chocolate Microwave Fudge

1/2 cup cocoa powder
1 pound 10-X Confectioner's sugar
1/2 cup margarine or butter
1/4 cup milk
1 teaspon of vanilla
(1/2 cup of nuts is Optional)

Mix the cocoa powder and confectioner's sugar in a microwave pan. Slice Margine into sections and place on top. Pour on milk but do NOT mix. Cover and cook for 2 minutes at full microwave power. Add vanilla (and your optional nuts), stir to mix well. Pour into a greased 8" square pan by 2" depth. Chill for 90 minutes until firm.

Cut into squares, makes 64 pieces of yummy fudge!

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Cookies 'n Cream Candies

(makes 36 candies)

1 (10 ounce) pkg. mint chocolate wafer cookies
1 (20 ounce) pkg. vanilla bark
36 (1 5/8") paper bake cups

In quick chef with stainless steel blade, place cookies. Cover and turn handle until cookies are coarsely chopped.

In base of oval microwave cooker, melt vanilla bark on HIGH for 1 minute. Stir and microwave for an additional minute; stir; microwave for an additional 30 seconds if necessary. Gently fold in cookies to bark mixture with the Saucy Silicone Spatula. Spread paper bake cups onto a cookie sheet. Using a Tablespoon from the Measuring Spoon Set, place a tablespoonful into each cup. Candies will harden after about 10 minutes.

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Marshmallow Candy

1 German Chocolate Bar
2 Tbsp. butter
1 egg
1 c. powdered sugar
1 c. chopped nuts
10 oz. minature marshmallows
coconut flakes (optional)

Melt chocolate bar and butter in a double boiler. Beat in egg and powdered sugar. Add nuts and marshmallows. Put on waxed paper; shape into a log shape. Freeze and slice. The log can be rolled in coconut if desired.
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[Ravish30]

Peppermint Bonbons

1 lb. vanilla-flavored confectioner's coating
1/2 c. whipping cream
1 1/4 tsp. peppermint extract
Crushed Peppermint Hard Candies

in a heavy 2 qt. saucepan melt confectioner's coating over low heat, stirring frequently. Remove from heat. Stir in whipping cream and peppermint extract. Beat at high speed of electric mixer till smooth. Chill in freezer for 20-30 minutes or till candy is stiff enough to be shaped.

Form candy into balls, using 2 teaspoons candy for each ball. Roll balls in crushed peppermint candies. Arrange on the Non-Stick Silicone Wonder (tm) Baking Mat. Store in refrigerator.
Makes 3 1/2 dozen.

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Peanut Brittle

1 c. sugar
1 c. light corn syrup
2 c. raw shelled peanuts
1 tsp. baking soda
pinch of salt

Bring sugar and corn syrup to a boil and add the raw shelled peanuts. Stir constantly and cook until mixture turns light brown in color. (this is a very important part of making peanut brittle. You want to make sure it has a good color.)

Remove mixture from heat and add the teaspoon of baking soda and the pinch of salt. Pour mixture thinly onto the Silicone Wonder Mat (tm) lined baking pan and let cool. Simply break into bite-size pieces and enjoy.

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Mashed Potato Candy

1/2 c. mashed potatoes
1 tsp. vanilla
1/2 tsp. butter or margarine
10-X sugar
Dash of salt
1 tbsp. flour
1 tbsp. evaporated milk
1 jar of Creamy Peanut Butter

Mix potatoes, butter and milk. Add salt, vanilla and flour. Mix well. Add sugar until consistency of pie dough. Roll onto Silicone Wonder Mat (tm) lined baking sheet. Spread with peanut butter. Roll up and slice!

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