English Toffee

2 sticks butter
5 tbls. water
1 cup sugar
1 tsp. vanilla
Chocolate

Melt butter in large pan- add water and sugar. When it boils, wipe down the sides and cover for 1 minute. Then continuously stir in the same direction until it becomes the color of a brown paper bag. Pour onto a buttered cookie sheet. Top with choocolate chips or grated chocolate. Before totally cooled, remove from cookie sheet and place on wax paper. Break in pieces to eat. Yummy.

Creamiest Fudge

3 cups sugar
1 pint cream
2 cubes butter
3 large Symphony bars ( you can also use the ones with toffee- yum!)

Put the sugar and cream in a large sauce pan on medium heat. Stir while cooking to a boil. Once at a boil- DO NOT STIR and let boil for 7 minutes. Then remove from heat and add the butter cut up in chunks. DO NOT STIR- wait until the butter melts. Meanwhile break up the Symphony bars into chunks in a large bowl and butter a 8 1/2 x 11 pan. Once butter has melted, pour mixture over the Symphony bars and beat for 7 minutes. Refrigerate. This tends to be a softer fudge, so for best results, I store it in the fridge and then just remove when we want to eat it! Super creamy and easy!

Homemade BIG HUNK

1 larger bottle Planters Dry Roasted Peanuts (lightly salted)

3 smaller jars Kraft Marshmallow Cream

2 1/4 cups light corn syrup

2 1/4 cups sugar

1 1/2 tsp vanilla

6 Tbsp butter, melted

1/4 tsp salt

Butter a large cookie sheet. Scatter peanuts equally on cookie sheet. Place marshmallow cream in a LARGE bowl, set aside. In a large saucepan, combine corn syrup and sugar. Place over high heat. Stir constantly with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 280 degrees F, or to soft crack stage. Remove from heat and let stand 2 minutes undisturbed. Without scraping, pour entire batch into marshmallow cream and stir with a wooden spoon until smooth. Add butter, vanilla, and salt and stir with wooden spoon until butter in incorporated.

Pour into prepared pan and spread evenly across peanuts. Allow to stand at room temperature until firm, about 3 hours. Cut and wrap in wax paper.

Good and Easy Fudge

• 2 cups (12 oz) chocolate chips
• 1 1/4 cup (4 oz) sweetened condensed milk
• 1 cup nuts, chopped (optional)
• 1 tsp vanilla

1. Combine milk and choc. chips in heavy sauce pan.
2. Warm over lowest possible heat, stirring until smooth
3. Remove from heat, stir in nut and vanilla
4. Spread evenly in foil lined 8" or 9" square pan.
5. Chill for 2 hours or until firm
6. Lift from pan
7. Remove from foil, cut into squares.
8. Store in fridge
This is the only candy I have ever been successful at making. I can't remember where I got the recipe but I think it came off the back of a can of sweetened condensed milk, I've had it since I was 16 so it is tried and true!

Peanut Butter Blossoms

Peanut Butter Blossoms Ingredients:
48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions:1. Heat oven to 375°F. Remove wrappers from chocolates. 2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. 4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Peanut Butter Cups

1 lb margarine
1 qt peanut butter
2 lbs powdered sugar**
Chocolate chips melted

Mix first 2 ingredients together and place in refrigerator. Melt 1 cup chocolate chips at a time. Put chocolate in bottom of candy cup. Press in ball of above mixture which has been refrigerated. Put more melted chocolate over top to cover. Refrigerate.
**A little more powdered sugar makes creamier cups.

Easy, Yummy Fudge

My favorite fudge recipe:

3 cups sugar
1 pint cream

Combine in a deep pot and stir until it begins to boil. DO NOT STIR and let boil for 7 minutes. Then remove from heat and cut in 2 cubes butter in chunks. DO NOT STIR. Wait for butter to melt. While waiting, break 3 LARGE Symphony bars in chunks in a big bowl. After butter has melted then dump mixture over Symphony bars and beat for 7 minutes. Pour into a butter 9 x 13 pan and refrigerate until set. This fudge gets soft when left out for very long, so it's best to keep chilled. Yummy!

Toffee

I just made this last night for a Christmas party and it was super easy and turned out pretty good!

Toffee
-Crushed almonds, cashews , or peanuts to fill a 9 by 13 pan
- 2 cubes of butter
- 1 C. sugar
- 3 Tbsp. H2O
- 1 Tbsp. Corn syrup
- 1/2 bag of chocolate chips

- butter a 9 by 13 pan, scatter crushed nuts on bottom of pan
- combine butter, sugar, H2o and Corn syrup on stove top, heat until temp. reaches a hard crack stage, about 290.
- Pour mixture over nuts and spread out
- wait a couple of min for the toffee to harden then put chocolate chips on top. They should melt and then spread the chocolate over toffee.
- The toffee will harden fast, I put mine outside since I was short on time. After it is cooled you can break it up into pieces.
- If you wanted to do a cookie sheet you could double to recipe. This recipe is for a 9 by 13 pan.