Marshmallows

When I read that if you eat a homemade marshmallow, you'd never eat a store-bought one again, I didn't think much about it.  Then I made some and I'm the one saying you really won't eat a store-bought one again. My friends and I agree that these are the bomb.  They are easy to make and keep for several weeks in an airtight container in a cool dry place. I made these for Samantha Worlton's wedding reception because she wanted a s'mores bar and I didn't want to just have store bought marshmallows.  I looked on line and found several but the one I tried I found at Smitten Kitchen.  She gives a step by step if you want to check it out.

Spiced Pecans

This is good for Christmas. I got it in Boston when Dad was in school.

Poppycock

(I got this recipe in Boston)

Mix together & spread onto a cookie sheet:
1/2 c. unpopped popcorn popped
1 1/2 c. pecans
1/2 c. almonds
1 1/3 c. sugar
1 c. butter
1/2 c. light corn syrup

Cook the sugar, butter, and corn syrup stirring constantly until it comes to a boil. Stir occasionally for the next 10-15 minutes or until it turns a light caramel color. Remove from heat and add 1 tsp. vanilla. Pour over the popcorn mixture. Cool and break into pieces. Store in airtight container.

Brittle Breakup

(I got this out of the newspaper and it's one of my favorite things to give away at Christmas)

1 c. butter
1 c. sugar
2 Tblsp. water
1 Tblsp. light corn syrup
1 c. semisweet chocolate chips
2/3 c. chopped pecans

Melt butter in medium saucepan over low heat. Add sugar, cook, stirring often, until melted, 3 to 4 minutes. Add water and corn syrup. Cook, without stirring, until small amount of syrup dropped into cold water becomes brittle (300 degrees on a candy thermometer) about 15-20 minutes. Do not under cook.  It should be a nice medium brown color.
 Remove from heat. Immediately pour onto greased (with butter)baking sheet.

**Cook's Note:  cooking the candy over /low heat.  This recipe has been executed successfully, and fairly quickly, by cooking over medium heat, stirring occasionally to prevent sticking and burning.

Sprinkle chocolate chips over the toffee; let stand 5 minutes. Spread the chocolate with a knife over the toffee and sprinkle with the chopped nuts. Cool completely and break into pieces. Store in an airtight container.

Pecan Caramel Clusters

These are my favorite candies ever. (Taste of Home)

1 package (14 ounces) caramels

2 Tblsp. water

2 Tblsp. butter

2 c. coarsely chopped pecans

4 ounces white candy coating, coarsely chopped

4 ounces semisweet chocolate candy coating, coarsely chopped

(I like to use the Ghiradelli melting chocolate at Sam's club)

In a microwave-safe bowl, combine the caramels, water, and butter. Microwave, uncovered, on high for 3 to 3 1/2 minutes, stirring every 30 seconds. Stir in pecans.

Drop by tablespoonfuls (I use a very small scoop) onto cookie sheet lined with parchment. Freeze to 15-20 minutes or until set.

In a microwave-safe bowl, combine candy coatings. Microwave, uncovered, on high for 1-2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel clusters in coating; place on parchment lined cookie sheet. Chill until firm.

Makes about 45 pieces. Freezes well.

Apple Dip

Keywords: appetizer candies and treats

6051352

Ingredients

• 8 oz. cream cheese
• 3/4 c. brown sugar
• 1 tsp. vanilla
• chopped peanuts

Instructions

Combine cream cheese, brown sugar, and vanilla in a bowl. Slice apples. Dip into the cream cheese mixture and then into a bowl of chopped peanuts.

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Fruit Dip (the yummiest)

Keywords: appetizer Candies and Treats

6051351

Ingredients

• 1/4 c. concentrated orange juice
• 1 Tblsp. lemon juice
• 3/4 c. sugar
• 1 beaten egg
• 8 oz. coolwhip
• 8 oz. strawberry yogurt

Instructions

Combine juices, sugar, and egg. Cook till frothy. Add Cool Whip and yogurt.

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See's Fudge

I got this recipe from one of my best friends that I grew up with, Kristy Dixon.  She swore that it was the actual recipe...who knows, but it is my favorite.
Be careful when you make it.  You need to know how hot your stove is.  If your stove runs hot, lower the heat.  I have to cook mine on 4, which is medium low, otherwise it overcooks or burns.  I also start the timer when it just starts to boil and I pour the chips and stuff in at 9 min. and really whip it by hand and pour quickly into a buttered pan.

3 small packages chocolate chips (use fresh toll house semi-sweet.  Don't try darker chocolate of any kind.  I tried Ghiradelli 60% bittersweet 1 c. with 2 c. tollhouse...not as good)

2 cubes butter

8 oz. marshmallow creme

(1 - 7oz. jar plus 2 heaping Tblsp.)

1 can evaporated milk

4 1/2 c. sugar

1/2 tsp. vanilla

Combine the chocolate chips, butter and marshmallow creme in a bowl and set aside. Bring the evaporated milk and sugar to a boil and time 10 min. after coming to a full boil. Stir constantly. Add the bowl of chips, butter and marshmallow creme and stir till smooth. Add vanilla and nuts (if desired) and pour into a large buttered jellyroll pan or 9 x 13 buttered pan.

Cool and put into the refrigerator. Cut with a plastic knife.

Two-tone Fudge

(Mom's best fudge) This is Dan and Erin's favorite.  It's the only fudge we ever had growing up and I really like it, but my favorite is the See's.  We also don't put nuts in the fudge cause too many people prefer it without.

**Cook's Note:  This fudge isn't good overcooked, (of course what fudge is) so be careful.  I found every stove is different but this fudge is best cooked on medium heat.  I found that my medium is 4, which is less than true medium on my stove. I also start timing as soon as it starts to boil and then time it for 8 minutes. Use only fresh chips!

2 c. brown sugar

1 c. sugar

1 c. evaporated milk

1/2 c. butter

Bring the above ingredients to a full boil for 8 min. and remove from heat.

Add:

1 - 7 oz. marshmallow creme (I use about 9-10)

6 oz. pkg. butterscotch chips

6 oz. semisweet chocolate chips

Stir above ingredients into the hot mixture and stir until melted. Add 1 tsp. vanilla and 1 c. chopped nuts (optional).

Pour into a buttered 9 x 13 pan.

Caramel Corn

This is the yummiest caramel corn ever and super easy to make!! This is one thing Dan makes to perfection (this and rice krispie treats).  You need to have a large paper grocery bag to make this.  I got this recipe in Chicago.  We went to a ward activity and this young mom had made it and everyone was going nuts over it...and I hunted her down to get this recipe!!!

1 cup brown sugar
¼ cup light corn syrup
1 stick butter
¼ tsp. Salt
1 tsp. Vanilla
1 tsp. Baking soda

In a glass or plastic bowl add the sugar, corn syrup, butter and salt. Microwave for 2 minutes on high. Stir really well. Microwave 3 more minutes and stir only ONCE. Stir in the vanilla and baking soda – it will foam, then stir slightly. In the meantime, pop 1 cup of unpopped popcorn and put it into a grocery paper bag. Try and remove any unpopped kernels. Pour the mixture over the popcorn in the bag. Close the bag and shake really well. Place the bag into the microwave and zap for 1 minute. Remove and shake. Zap for 1 minute; remove and shake. Zap for 30 seconds, remove and shake. Zap for 30 seconds; remove and shake. Pour the popcorn onto 2 greased cookie sheets and spread it out to cool. Store in an airtight container.

Jello-Jigglers

4 small boxes or 2 large boxes
of JELLO-O Gelatin
2 ½ cups boiling water (Do not add cold water)

Stir boiling water into gelatin. Dissolve completely. Pour mixture slowly into 13x9 inch pan lightly coated with cooking spray. Chill at least 3 hours. Jigglers will be firm after 1 hour, but may be difficult to remove from pan. To cut Jigglers, dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through the gelatin. Lift from the pan with index finger or metal spatula.