Candy

Butterfingers
1 cup warmed peanut butter
1/3 cup light corn syrup
1 cup sugar
1/3 cup water
melted chocolate

Cook corn syrup, sugar, and water, to 310 degrees, remove from heat, stir in peanut butter, until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard dip into melted chocolate.

Fiddle Faddle
3/4 cup granulated sugar
1/4 cup brown sugar
1 sticks(P cup) butter
1/2 cup corn syrup
1/2 cup water
1/2 tsp. Salt
1/2 tsp. Vanilla
1 1/3 bags plain or natural flavored microwave popcorn
1/2 cup roasted almonds

Mix together sugar, brown sugar, corn syrup, water, salt and vanilla. Mix together almonds and popcorn. Place popcorn mixture in 9X13'' pan. Pour sugar mixture slowly and evenly over popcorn mixture. Bake at 325 ° for 10-15 min. while stirring every 2-3 min.

Raspberry Fudge Balls
8 oz. Cream cheese, softened
6 oz, chocolate chips, melted
3/4 cup wafer crumbs
1/4 cup seedless raspberry preserves
1/3 cup almonds; finely chopped

Combine cream cheese and chocolate. Mix until well blended. Stir in crumbs, and preserves. Shape into 1 inch balls and roll in chopped almonds. Chill several hours makes 30 balls.

Snickers Candy Bars
1/4 cup light corn syrup
2 tbsp. Softened butter
1 tsp. Vanilla extract
1/8 cup creamy peanut butter
dash of salt
3 cups powdered sugar
35 unwrapped kraft caramels
1 cup dry roasted unsalted peanuts
12 oz. Milk chocolate chips

With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9x9" pan. Set in the refrigerator. Melt the caramels in a small pan over low heat. When the Carmel is soft mix in peanuts. Pour this mixture over refrigerated nougat, in the pan. Let cool in the refrigerator. When refrigerator mixture is firm melt chocolate over low heat in a double boiler or in a microwave set on high for 2 min. Stir half way through cooking time. When mixture in the pan has hardened, cut into 2x1" sections. Set each chunk on a fork and dip into melted chocolate. Tap the fork against the side of bowl or pan to knock off any excess chocolate. Then place chunks on waxed paper to cool at room temp.(less than 70 degrees) this could take several hours, but bars will set best this way. You can speed up the process by putting bars in freezer for 30 min. (Makes 2 dozen bars)

Mars' Almond Joy
2 cups sugar
1/4 cup light corn syrup
1/2 cup + 2 tbsp. Water
pinch salt
2 egg whites
35 craft caramels
2/3 cup whole roasted almonds
24 oz. Milk chocolate chips

In a large sauce pan over med. Heat, combine sugar, corn syrup, P cup water, and salt. Heat to boiling, then cook using a candy thermometer to monitor the temp. Beat the eggs whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar mixture reaches 270, or the soft crack stage. Remove from the heat and pour the mixture in thin streams into egg whites, blending completely with an electric mixer set on low. Continue to cook about 20 min., longer or until nougat begins to harden and thickens to the consistency of dough, mix in the almonds. Press the nougat into a greased 9x9" pan and chill until firm; about 20 min. Melt caramels with the remaining 2 tbsp. Water in a small saucepan over med., heat. Pour the caramel over nougat and return the pan to the refrigerator. When the caramel and nougat are firm(about 30 min )slice down the middle of the pan with a sharp knife and then slice across into 7 segments to make a total of 14 bars. Melt the chocolate chips in the microwave for 2 min., on half power stirring half way through the cooking time. Melt completely, but be careful do not over heat. Resting a bar on a fork(and use fingers if needed) dip each bar into melted chocolate to coat completely and tap the fork against the side of bowl or pan to knock off any excess chocolate. Place on waxed paper and let cool at room temp. Until chocolate is firm. About 1-2 hours.

3-Musketeers
3 cups sugar
3/4 cup light corn syrup
3/4 cup water
1/8 tsp. Salt
3 egg whites
1/3 cup semi-sweet chocolate chips
2 12 oz. Bags milk chocolate chips

In a large saucepan over med., heat, combine the sugar, corn syrup, water, and salt. Heat, stirring to boiling, then continue to cook, using a candy thermometer to monitor temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When sugar solution comes to around 270 degrees, or the soft crack stage, remove from heat and pour mixture in thin streams into egg whites, blending completely with a mixer, until candy hardens to consistency of dough. This may take as long as 20 min. At this point, add the semi sweet chocolate chips. Remember the candy must already be at the consistency of dough when you add the chocolate, the nougat will thicken no more after chocolate is added. When the chocolate is thoroughly blended and the nougat has thickened, press into a greased 9x9 pan. Refrigerate until firm about 30 min. With a sharp knife cut the candy in half down the middle of the pan. Then cut across into 7 segments to make 14 bars. Melt the milk chocolate chips in a microwave at half power for 2 min., or until melted, be careful not to over heat. Using your fingers or the tines of a fork dip each piece of candy into the chocolate to coat completely and place on waxed paper. Cool until firm on waxed paper. Cool til firm at room temp. 1-2 hours (makes 14 bars)

Caramel Twix Bars
35 unwrapped kraft caramels
3/4 cup water
40 Nabisco Lorna doone short bread cookie
2 pkgs. milk chocolate chips(12 oz., each)

Combine caramels with water in a small pan and melt over low heat. Place
short bread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up. In the mean time in a double boiler, or microwave for 1 min., stir, then zap for another min. on high over low heat. Melt the chocolate chips. Remove cookies from the refrigerator, and rest each one on a fork and dip into chocolate to coat, then rest each on waxed paper and cool, to room temp(65-70 degrees) makes 40 bars.

Heath Bar Candy
1/2 lb. Butter
1 cup sugar
1/2 cup finely chopped nuts
1/3 cup chocolate chips

Combine first three ingredients and boil, stirring constantly until it thickens and looks like a brown paper bag. Pour on a greased cookie sheet. Sprinkle the chocolate chips on top. Let melt and spread smooth over the mixture. Spread nuts over the top. Let cool break into pieces.

York Peppermint Patties
1 egg white
4 cups powdered sugar
1/3 cup light corn syrup
P tsp. Peppermint oil, or extract
corn starch for dusting
1 (16 oz.) Bag semei-sweet chocolate chips

In a medium bowl beat the egg white until it is stiff and forms peaks. Don't use a plastic bowl for this. Slowly add the powdered sugar while blending with an electric mixer, set on med., speed. Add the corn syrup, and peppermint and knead the mixture, with your hands until it's the consistency of dough. Using a rolling pin lightly dusted with corn starch, roll out the pepermint dough 1/4" thick. Punch out circles of peppermint dough with a bisbuit cutter, or a clean can with the diameter of about 2 P". Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 min. Melt the chocolate chips in the microwave set on high for 2 min. Stir half way through cooking, time. Melt thoroughly but, do not over heat. Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the patties from the chocolate. Gently tap the forks, against the bowl to knock off any excess chocolate, and place each patty on waxed paper. Chill patties until firm. Makes 20.

Reeses' Peanutbutter Cups
8 oz. Hershey bar
1/2 cup peanut butter

Melt chocolate and 1/2 cup peanut butter together then melt peanut butter in another pan. Place cupcake liners in muffin tins, and put in 1 tbsp. Chocolate/peanut butter mix in each one.. Let sit 30 min., add some melted peanutbutter on top of each. Let sit 30 min., then top with another tbsp., of peanutbutter/chocolate mix. Let set 30 min., then chill till set.