wilkes

I tried the Spiced Pumpkin fudge recipe from the North Pole site. It was really good!

The corncake candy is very simple to make, quick and good!! Thank you for sharing.

Last years recipe for pinwheels.

VELVEETA CHEESE FUDGE

1 lb. butter
1 lb. Velveeta cheese
4 lbs. confectioners' sugar
1 c. cocoa
2 1/2 c. chopped walnuts or your desire
1 tbsp. vanilla

In top of double boiler, melt butter and Velveeta cheese. They do not mix well, so be sure and stir well. While cheese and butter are melting, in large mixing bowl combine confectioners' sugar and sift in cocoa and mix well. Add nuts and mix well. When cheese and butter are melted, add vanilla. Mix real well and add immediately to sugar, cocoa and nuts. Mix well. Pour into chilled buttered 9"x13" oblong pan, spread evenly and chill until cool. Cut and serve.

Peanut Brittle
2 Cups sugar
1 Cup light syrup
1/2 Cup of water
1/2 tsp salt
3 cups raw shelled peanuts
2 tbs butter
2 tbs baking soda

Bring sugar, syrup, water and salt to 250 degrees. Then add peanuts. Bring to 295 (hard crack). Take off heat and add butter the soda. Stir and pour into greased cookie sheet. Make sure that you are stiring while you put your baking soda and butter in, this process will be quick.

thanks bushman

Thanks Bushman!!!! That'll keep her busy!!! And me busy....samplin of course!!!!

Here are some.

Cornflake Candy
2 cups of white sugar
1 cup peanut butter
1 cup white Kayro syrup (corn syrup)
1 tablespoon margarine
4 cups cornflakes
Grease a cookie sheet.
Boil the sugar and syrup together.
After it begins to boil then add the peanut butter and margarine.
Place mixture over cornflakes and coat all cornflakes with the mixture.
Place and press the mixture on to the cookie sheet.
Cool and cut into bars.
Cornflake Nut Candy
1 lb. chocolate (semi-sweet)
5 c. cornflakes
1 c. chopped walnuts
1 c. chopped pecans
Melt chocolate in top of double boiler over hot water.
Mix cornflakes and nuts in a large bowl.
Pour melted chocolate over this mixture.
Stir until well coated.
Drop by teaspoon full onto wax paper.
Can also be put into candy cups.
Crunchy Peanut Butter Balls
1 cup Peanut Butter
1 jar (7 ounces) marshmallow creme
1-1/2 cups crisp rice cereal
1-1/2 cups (9 ounces) semisweet chocolate chips
4 teaspoons shortening
In a large bowl, combine the peanut butter and marshmallow creme; add cereal
and stir until well coated.
In a microwave, melt chocolate chips and shortening; stir until smooth.
Roll cereal mixture into 1-in. balls. Dip in chocolate; allow excess to drip
off. Place on a waxed paper-lined pan. Refrigerate until set. Yield: 2-1/2
dozen
Crockpot Candy
1 16oz. jar dry roasted, salted peanuts
1 16oz. jar dry roasted, unsalted peanuts
1 bar German sweet chocolate broken into pieces
1 12oz. bag milk chocolate chips
1 1/2 packages white almond bark....microwave 3 min. until runny
1 12oz. bag butterscotch chips
1 12oz. bag toffee chips
1 Large Hershey candy bar broken into pieces
Place all ingredients into a large crockpot in the order listed. Do
not stir. Cook on low for 2 hours. DO NOT LIFT LID during the
cooking time. After 2 hours stir well and spoon by heaping spoonfuls
onto waxed paper or greased cookie sheets. MAKES A LOT, so have at
least 3 cookie sheets prepared. Cool completely. Usually
overnight. Store in air tight containers
Peanut clusters
Mix
1/2 cup sugar
1/2 cup Evaporated milk
1 TBS. corn syrup
1 16 oz package of Milk Chocolate Chips
1 cup c*cktail peanuts
Dipping Mix
3/4 block Gulf Wax
1 16 oz package of Semi Sweet Chocolate Chips
Mix sugar, Evaporated milk, and corn syrup on the stove till boiling.
Stir 2 minutes more then add milk chocolate chips.
When melted add peanuts.
Drop by spoonful on a sheet of foil that has been sprayed with Pam.
Put in the refrigerator to cool.
Mix wax and semi sweet chocolate chips in a double boiler:
Take mixture that has been cooling and dip in the dipping mixture and
place on Foil sheet sprayed with Pam.
P-nut Butter Sugar Candy
Buy a couple boxes of Powdered Sugar!
This is a recipe you need to do by looking at it.
You'll need some wax paper so have it ready so you can spread this out.
Get some regular milk or use Carnation.
I use 2% milk because I wont mine to be white like snow.
Put most of your Powdered sugar in a bowl just put a touch
of milk in a little at a time until you form a hard ball.
Get some of the sugar and scatter it out like you was
rolling biscuits this helps it from sticking.
Roll out the ball as much as you can!
Put this in the freezer keep it in there a few minutes.
Get it back out and roll some more.
Now put peanut butter on it and put back in freezer for about 5 minutes.
After this get it back out and roll into a pinwheel.
Put back in freezer for 5 minutes get back out and cut.
Put in regular fridge. I think it taste best when you leave it over night.
I know this is crazy but it's how I do it. It taste great!
Use a creamy peanut butter!
I hope this is what you was talking about!
Tiger Fudge
1 lb white chocolate (I used almond bark)
1 (12 oz) jar peanut butter (creamy or crunchy)
1 bag (16 oz?) chocolate morsels
(semi-sweet or milk choc. I used milk choc.)
Melt white chocolate and peanut butter in top of double boiler on medium heat.
Pour onto a jelly roll pan lined with wax paper.
Sprinkle with morsels.
Swirl with a toothpick and chill.
Cut and enjoy!
Peanut Patties
2 cups white sugar
1/2 cup water
1/2 cup corn syrup
dash of salt
1 teaspoon vanilla
2 tablespoon margarine
red food coloring
1 1/2 cups raw or roasted peanuts
Use a 2 quart bowl. Stir sugar and water together, boil mixture on high 3
minutes. Add 1½ cup peanuts and cook 7-9 minutes on high temperature
until syrup spins fine thread. Add 1 teaspoon vanilla and few drops of red
food coloring. (I use a lot of drops to make it really red.) Beat till
creamy then add 2 tablespoons margarine, stir and drop in ungreased pan or
wax paper.

Molasses Candy
2 cups molasses
3 tablespoons butter
2/3 cup sugar
1 tablespoon vinegar
An iron kettle with a rounding bottom (Scotch kettle) or copper
kettle is best for candy making.
If one has no copper kettle, a granite kettle is best for sugar
candies.
Put butter in kettle, place over fire, and when melted, add
molasses and sugar.
Stir until sugar is dissolved.
During the first of the boiling stirring is unnecessary, but
when nearly cooked, it should be constantly stirred.
Boil until, when tried in cold water, mixture will become
brittle.
Add vinegar just before taking from fire.
Pour into a well buttered pan.
When cool enough to handle, pull until porous and light-colored,
allowing candy to come in contact with tips of fingers and
thumbs, not to be squeezed in the hand.
Cut in small pieces, using large shears or a sharp knife, and
then arrange on slightly buttered plates to cool.
Molasses Candy
3 tablespoons butter (no substitutes), softened, divided
1 cup sugar
3/4 cup light corn syrup
2 teaspoons cider vinegar
3/4 cup molasses
1/4 teaspoon baking soda
Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245 degrees F (firm-ball stage), stirring occasionally. Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260 degrees F (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well.
Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers
Cordial Cherries

Drain 2 10 ounce jars maraschino cherries, pour any good
brandy or cordial such as sherry into jars, cover and
let stand in refrigerator for 10 days to 2 weeks.

2 Cups 10x powdered sugar
4 tbsp margarine
1/4 cup sweetened condensed milk (eagle brand or store brand
work)
1 tsp vanilla (use real vanilla, not artificial)
1/4 tsp table salt
Nestles' Milk chocolate or dark semi-sweet chocolate.
(12 oz. bag of chocolate chips will be just right amount.) I suggest
you not use storebrand chips because you don't necessarily
know whether it is real chocolate or a blend of real and
imitation chocolate.
4 tsp all vegetable shortening (or melted food grade cooking
parrafin)
Combine and blend well and smooth the first 5 ingredients.
Chill in refrigerator until firm.
Drain cherries. Save liquid for later use as flavoring.
Place on baking sheet covered with waxed paper or parchment
paper. Freeze for about an hour until firm.
Scoop 1-1/2 tsp of fondant and rollin a ball. Flatten and
wrap around a cherry.
Place on waxed paper lined cookie sheet and put them back
in freezer for at least 1 hour after all have had the fondant
formed around them.
Melt chocolate chips in microwave or in double boiler and
add the shortening or parrafin, whichever you choose. I like
to use the parrafin myself.
Use a tooth pick or your fingers to dip each cherry into
chocolate mixture. Place back on wax paper and chill in
refrigerator until chocolate solidifies.
Remove the chocolate covered cheries from the waxed paper.
Be careful or you will crack the chocolate and your fondant
will run out.
Store in an airtight container for 2 to 4 weeks (if you can
wait that long) until the fondant and cherry liquid have a
chance to liquidify and blend their flavors.
If you have trouble dipping the cherries in the chocolate then
only do half of them and refreeze the cherries until you have
completed the first batch.
Amish Butter Candy
2 Cups Sugar
1/4 Cup Butter
4 Tablespoons Water
1 Tablespoon Vinegar
Combine all the ingredients and cook until a little
thread in cold water forms a brittle or hard ball.
Pour into a buttered pan and when cool, cut in squares.
Buckeye Balls
4 (16 ounce) jars peanut butter
3 1/2 (16 ounce) packages confectioners' sugar
1 cup butter, melted
3 (12 ounce) packages semi-sweet chocolate chips
2 tablespoons shortening
Blend together the peanut butter, sugar and melted butter.
Allow to chill in refrigerator.
Roll into 1 inch round balls and return to refrigerator.
In a double boiler over medium heat, melt the chocolate and shortening.
Whisk together until smooth.
With a toothpick inserted in the balls, dip them into the chocolate so they look like buckeyes.
Place on waxed paper and allow to set in refrigerator

Actually mtn, that is exactly what I was getting at...Thanks for being more articulate than I am when talking about homemade candy.

looked on the north pole site, but I want some old fashioned recipes for candy, grandma use to make lots of different types like choc. covered peanutbutter balls, some kind of balls with crushed nuts on them and lots of others, if anyone has anything like that I sure would love to have them, thank you

Look here:

http://www.northpole.com/Ki...

Got any good Christmas candy recipes to share?