Home	Cakes	Chocolate Cakes	Cookies	Chocolate Cookies	Pies	Candy	Other Desserts
Main Dish	Chicken	Soups	Salads	Hors D'oeuvres	Side Dishes	Breakfast	Search

Candy
Almond Roca	Printing Tips
Baby Ruth Bar
Caramel Corn
Chocolate Covered Peanuts
Chocolate Fudge
Divinity
English Toffee
Goo Goo Clusters
Jell-O Rainbow Popcorn
Nerds (variation 1)
Nerds (variation 2)
Peanut Brittle
Peppermint Bark
Rocky Road Candy
Two Minute Fudge
Walnut Bourbon Balls

Enlarge Image

---

Almond Roca
From the kitchen of June (Pelgen) Nordin

• 1 1/2 cups brown sugar
• 1/2 pound butter
• 6 ounces chocolate chips
• walnut pieces

Grease bottom of 9-inch square pan and generously cover bottom of pan with walnut pieces.

In heavy pot or pan, mix 1 1/2 cups of brown sugar and 1/2 pound butter; heat until mixture comes to a boil, continue cooking and stirring for 7 minutes after mixture begins to boil.

Pour hot mixture over nuts, sprinkle 6 ounce package chocolate chips over syrup. Cover pan with aluminum foil until chocolate chips are melted.

Spread mixture evenly with spatula. Let cool until chocolate is hard; turn pan upside down (candy comes out easily) and break into pieces.

Original Recipe

Enlarge Image

---

Baby Ruth Bar
From the kitchen of Eleanor Comins

• 1 1/3 cups margarine
• 2 cups brown sugar
• 1/3 cup white corn syrup
• 8 cups uncooked quick oats (for example: Quaker Quick Oats)
• 2 teaspoons vanilla
• 1/2 cup peanut butter
  

Melt margarine in microwave or in a sauce pan on low heat. Add brown sugar, syrup, peanut butter, oatmeal and vanilla.

Mix together thoroughly; be sure that the oatmeal is well covered with the margarine mixture.

Press mixture in an un-greased 9x13 inch cake pan. Bake at 350° for about 15 minutes.

Topping:

• 6 ounces chocolate chips
• 3 ounces butterscotch chips
• 2/3 cup peanut butter
• 1 cup chopped peanuts

Melt above ingredients together in a sauce pan over low heat; spread over top of warm baked oatmeal. Allow to cool and cut into bars or squares.

Enlarge Image

• 2 cups brown sugar
• 1/2 lb. butter or margarine
• 1 teaspoon salt
• 1/2 cup light corn syrup
• 1/4 teaspoon cream of tarter
• 1 teaspoon baking soda
• 6 quarts popped popcorn

Combine first 5 ingredients in a 4 quart pot; bring to a boil, stirring constantly. Continue to stir boiling mixture until it reaches hard boil stage, 260° on a candy thermometer.

Remove from heat, quickly stir in soda and mix thoroughly. Place popped corn in a large roasting pan and pour caramel over popcorn. Stir gently until all kernels are coated. Bake at 200° for 1 hour stirring 3 times. Cool on waxed paper until caramel dries.

Original Recipe

Enlarge Image

• 6 ounces semi sweet chocolate chips.
• 6 ounces milk chocolate chips
• 12 ounces peanut butter chips
• 12 ounces Spanish peanuts
• 1/8 of a square of paraffin wax (see alternative)

Melt chocolate chips, butterscotch chips and paraffin in a small pan over hot but not boiling water. Remove from heat, add peanuts, making sure that all the peanuts are coated with the melted chocolate.

Drop from a teaspoon onto a waxed paper covered cookie sheet. After completely cooled, store in an air tight container.

Enlarge Image

• 4 1/2 cups of sugar
• 12 ounces evaporated milk
• 24 ounces chocolate chips
• 1/2 lb. of butter or margarine
• 2 heaping tablespoons marshmallow cream
• 2 cups of chopped nuts
• 2 teaspoons of vanilla
• one pinch of salt

In a large pan mix 4 1/2 cups of sugar and evaporated milk. Bring to a full boil. Boil 6 1/2 minutes, stir to keep from scorching.

Quickly add to above mixture: 24 ounces chocolate chips, 1/2 pound butter or margarine (cut into pieces), 2 heaping tablespoons marshmallow cream.

Mix until all chocolate chips and butter is melted, and the marshmallow cream disappears. Add 2 cups chopped walnuts, 2 teaspoons vanilla and a pinch of salt.

Spread into a 9x13 or 10x14 buttered pan. (If you prefer a thicker piece of fudge use the 9x13 pan.) Cool in refrigerator. Allow to stand at room temperature after cooling for 15 to 20 minutes before cutting into bite size squares.

Enlarge Image

• 3 cups sugar
• 2 egg whites
• 1/2 cup light corn syrup
• 1 teaspoon vanilla
• 1/2 cup cold water

Place sugar, syrup and water in pan over low heat, stir only until sugar is dissolved. Cook mixture until a little tried in cold water forms a soft ball (234°).

Beat egg whites until stiff at No. 8 speed; continue beating and pour one-half the syrup slowly over the beaten egg whites. Continue beating while cooking the rest of the syrup until it forms a hard ball (280°) when tried in a cup of cold water and cracks when hit against side of the cup.

Add this syrup gradually to the syrup and egg mixture you are beating. Add vanilla and continue beating at No. 9 speed until candy is thick enough to drop from a spoon.

Place by spoonful on a buttered platter. Makes 35-40 pieces.

• 2 1/4 cups sugar
• 1/2 cup water
• 1 teaspoon salt
• 2 1/2 sticks butter
• 1 cup chopped almonds
• 1 cup chopped walnuts
• 12 ounces chocolate chips

Combine sugar, salt, water, butter and almonds into a pan and bring to a boil. Cook stirring constantly on hot fire until it reaches hard cracked temperature on a candy thermometer.

Pour into a large shallow buttered pan and sprinkle chocolate chips on top. While chocolate chips are melting spread evenly with the back of a spoon. Sprinkle chopped walnuts on top.

When cool, break into pieces.

Nana's Tip: I use a long handle spoon to stir. I use two sticks butter and 1/2 stick margarine.

Original Recipe

• 1 large bag miniature marshmallows
• 12 ounces chocolate chips
• 2 cups dry roasted peanuts
• 14 ounces Eagle Brand sweetened condensed milk (or equivalent condensed milk)
• 2 tablespoons butter
  

On low heat, melt chocolate chips in pan with condensed milk. While chocolate and milk is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows; blend together both mixtures.

Place mixture into a buttered 9x13 pan. Chill 2 hours and cut into squares.

Enlarge Image

• 8 cups popped popcorn
• 1 cup cocktail peanuts
• 1/4 cup (1/2 stick) butter or margarine
• 3 tablespoons light corn syrup
• 1/2 cup firmly packed light brown sugar
• 3 ounces Jell-O gelatin, any flavor (or equivalent gelatin)

Heat oven to 300°. Line a 15x10x1 inch pan with foil or wax paper. Place popcorn and nuts in a large bowl.

Heat butter and syrup in a small sauce pan on low heat. Stir in sugar and gelatin. Bring to a boil on medium heat. Reduce heat to low; gently simmer 5 min. Pour syrup immediately over popcorn; toss to coat well.

Spread popcorn in prepared pan, use two forks to spread evenly. Bake 10 minutes. Cool. Remove from pan and break into small pieces.

Enlarge Image

• 1 jar (18 oz.) peanut butter
• 1 stick butter (melted)
• 1 lb. powdered sugar
• 1 1/4 cups Rice Krispies (or equivalent puffed rice breakfast cereal)
• 18 ounces semi-sweet chocolate morsels (see Nana's Note below for recommended alternative)
• 1/4 stick paraffin wax (see Nana's Note below for recommended alternative)

Put peanut butter into a large bowl, add alternately (small amounts at a time) butter and sugar. Mix well until all sugar disappears. Add rice and continue mixing. Form into balls the size of walnuts.

Melt morsels and wax in a double boiler, remove from heat. Leave water on the stove at medium temperature. Do not let water boil.

Dip balls into the chocolate mixture with a large spoon, lift out with two forks, rocking back and forth to remove excess chocolate. When chocolate gets too thick, return to hot water until soft enough to dip again. You may need to return mixture back to hot water two or three times.

Place dipped balls on wax paper to cool. Makes three or four dozen.

Nana's Tip: One way to make chocolate candy at home is to add paraffin wax to the chocolate to achieve the texture and shine of professional candy. Unfortunately, some of today's paraffin wax packages warn that it’s not suitable for human consumption. Though, some specifically state that the wax is "food grade" — so carefully read the package before using for food. A better alternative might be using specially designed dipping chocolate that replaces the need for semi-sweet chocolate morsels and paraffin wax. More info. Nana's granddaughter, Emily, put a small handful of chocolate morsels in the dipping chocolate for some extra chocolate flavor.

Recipe History: This treat has been a Christmas tradition for many years. We have no idea how the name "Nerds" became associated with this peanut butter and chocolate candy. Adding to the mystery, in the original recipes the candy is spelled as "Nurds."

Nana's Note: I prefer smooth peanut butter, but you may want to try chunky as an alternative.

Original Recipe

Enlarge Image

• 18 ounces peanut butter
• 1 pound powdered sugar
• 1 1/4 stick butter (melted)
• 1 1/2 cups Rice Krispies (or equivalent puffed rice cereal)
  
• 24 ounces milk chocolate chips (or semi-sweet chocolate chips)
• cooking spray
• waxed paper
• aluminum foil

Line a 13x9-inch glass baking dish with double pieces of aluminum foil extending 2 inches above the top of the pan on each side. Apply cooking spray to the foil but not to the extending 2 inches. Place waxed paper (cut to fit the bottom of the dish) on top of the sprayed aluminum foil. Set aside.

Melt 12 ounces of the chocolate chips in a microwave oven or a double boiler. (See “Nana’s Tip” below for more information.)  Spread half of the melted chocolate on the waxed paper in the baking dish—make sure to spread to the edges of pan. Put the baking dish in the refrigerator to harden the chocolate.

Place peanut butter in a large bowl. Alternately add melted butter and sugar in small amounts until all sugar disappears. Add puffed rice and mix. It will be a stiff mixture; use your hands to mix if necessary.

Remove the baking dish of hard chocolate from the refrigerator. Press the peanut butter mixture on top of the hard chocolate to the edges of the dish. Melt the remaining 12 ounces of chocolate chips. Spread the melted chips evenly on top of the peanut butter mixture. View image of baking dish.

Place the candy in the refrigerator to harden. When the chocolate is hard, carefully remove candy from the baking dish by pulling up on the extra 2 inches of aluminum foil.

Place candy on a flat surface. When candy reaches room temperature, cut into 1 or 2-inch squares using a sharp knife. After cutting, remove waxed paper from the bottom of candy pieces. If the candy is cut before it reaches room temperature the hard chocolate will crack. Serve at room temperature. Will keep in refrigerator for several weeks.

• 1 cup sugar
• 1/2 cup white corn syrup
• 1 cup roasted salted peanuts
• 1 teaspoon butter
• 1 teaspoon vanilla
• 1 teaspoon baking soda

In a 1 1/2 quart casserole stir together sugar and syrup. Microwave on high 4 minutes.

Stir in 1 cup roasted salted peanuts. Microwave on high 3 to 5 minutes until light brown. Add 1 tablespoon butter, 1 teaspoon vanilla to syrup, blending well. Microwave on high 1 to 2 minutes more.

Peanuts will be lightly browned and syrup will be very hot. Add 1 teaspoon baking soda and gently sir until light and foamy.

Pour mixture into lightly greased cookie sheet or non-stick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in air tight container.

Enlarge Image

Peppermint Bark
From the kitchen of Cindi (Welton) Nichols

• 9 ounces peppermint hard candies (crushed)
• 12 ounces milk chocolate chips
• 12 ounces white chocolate chips

Spread 1/3 of the crushed peppermint candy over a 9x13-inch baking pan lined with wax paper.

Melt the milk chocolate in one of two ways:

1. In the top of a double boiler over just-barely simmering water, stir frequently and scrape down the sides with a rubber spatula to avoid scorching, just until melted.
2. In a microwave, set for 30 seconds and stir. Repeat heating and stirring at short intervals until chocolate is melted.

Pour the melted milk chocolate over peppermint candy in the prepared pan.

Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.

Melt the white chocolate chips in one of the two methods described above. If you choose the microwave method, be especially cautious with white chocolate, because it will seize up and become hard if over-heated.

Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.

Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

Enlarge Image

• 2 tablespoons butter
• 12 ounces chocolate chips
• 14 ounces Eagle Brand sweetened condensed milk (or equivalent condensed milk)
• 2 cups chopped nuts
• 10 ounces miniature marshmallows

In a very large bowl or eight quart pan, mix nuts and marshmallows, set aside. In a separate pan melt chocolate chips, butter and milk over low heat. Pour over nuts and marshmallow mixture. Mix thoroughly.

Line a 9x13 pan with waxed paper. Place Rocky Road mixture into pan and press evenly. Allow to cool, cut into bite size pieces.

Nana's Tip: After preparing the Rocky Road recipe and placing it into the wax paper lined baking dish, prepare another mixture of the 2 tablespoons butter, 2 cups chocolate chips and 1 can Eagle Brand milk. Melt this mixture following the original Rocky Road recipe. While it is still warm pour it over the prepared Rocky Road for a double chocolate lovers delight!

Original Recipe

• 1 pound powdered sugar
• 1/2 cup Hershey's cocoa (or equivalent chocolate cocoa)
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 tablespoon vanilla
• 1/2 cup butter
• 1 cup chopped nuts

In a 1 1/2 quart casserole stir sugar, Hershey's Cocoa, salt, milk and vanilla together until partially blended. Mixture will be too stiff to thoroughly blend in all of dry ingredients.

Put butter over top in center of dish. Microwave on high 2 minutes, or until milk feels warm on bottom of casserole dish. Stir vigorously until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts.

Pour into a waxed paper lined 9x5 inch glass or metal loaf pan. Chill 1 hour in refrigerator. Cut into squares.

• 2 1/2 cups vanilla wafers (crushed into fine crumbs)
• 2 tablespoons cocoa
• 1 cup powdered sugar
• 1 cup walnuts finely chopped
• 1/4 cup bourbon
• 3 tablespoons white corn syrup

Mix together vanilla wafer crumbs, cocoa, powdered sugar and nuts. Add syrup and bourbon to wafer ingredients, mix well.

Form into walnut size balls, roll in powdered sugar, store in an airtight container.

Original Recipe