Jennifer's Best Recipes

THE MISSING CANDY RECIPES



I can still hear Mama saying..."you don't need a double boiler, you just need common sense."




BAKED PECANS
Jennifer Snyder
  • 2 1/2 cups pecans

  • 3/4 cup brown sugar

  • 1 egg white

  • 1 tsp. vanilla



Beat egg white until stiff. Add sugar and vanilla. Mix in pecans. making sure they are all coated well. Place on cookie sheet sprayed with PAM. Bake 30 minutes at 250�. Store covered at room temperature after allowing to cool.







CHRISTMAS WHITE FUDGE
Jennifer Snyder


  • 2 1/4 cups sugar

  • 1/2 cup sour cream

  • 1/4 cup milk

  • 2 tbls. butter

  • 1 tbls. light corn syrup

  • 1/4 tsp. salt

  • 2 tsp. clear vanilla

  • 1/2 cup (8oz.) candied cherries, quartered

  • 1/2 cup walnuts, chopped



Combine sugar, sour cream, milk, butter, corn syrup, and salt in a 2 quart saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cover and cook over medium heat 2 or 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook to soft ball stage (238�), stirring occasionally. Remove from heat. Let mixture cool 30 minutes or until lukewarm (110�). Add vanilla: beat with a wooden spoon 2 or 3 minutes or until mixture thickens and beins to loose its gloss. Quickly stir in candied cherries and chopped walnuts. Pour mixture into a buttered 9 inch square pan. Let cool completely before cutting into squares. Store in an airtight container. Yield about 1 1/2 lbs.

VARIATION

I usually make 4 batches of this at Christmas: 1 as is, 1 with only cherries, 1 with just nuts, and 1 plain. This is very good. Buy 2-16oz. sour creams to have enough for 4 batches.





CHOCOLATE-PEANUT BUTTER SQUARES
  • 1 1/2 sticks butter

  • 1 box powdered sugar

  • 1 12 oz. jar peanut butter, chunky or smooth

  • 1 tsp. vanilla
  • 1 8 oz. HERSHEY bar or morsels.



Combine butter, sugar, vanilla, and peanut butter and mix well. Spread into a lightly buttered 9x12" square pan. Melt Hersey bar over low heat and spread over peanut butter mixture. Refrigerate to chill and cut into squares.







COATED RAISINS
Jennifer Snyder
  • 2 1/2 CUPS GOLDEN SEEDLESS RAISINS

  • 8 oz. cream cheese

  • 1/4 cup butter

  • 6 cups powdered sugar, a little less than 2 boxes.

  • 1 1/2 tsp. vanilla



Steam raisins in microwave or steamer pot for about 5 minutes or until plump. Combine cheese and butter in heavy bottomed saucepan. Stir over low heat until butter is melted, cheese is soft and mixture is well blended. Transfer to large bowl of mixer. dd powdered sugar, one cup at a time, until frosting is thick and creamy but not dry. Add vanilla. Stir in raisins gently. Drop by teaspoonfuls onto waxed paper. Let dry, uncovered, for 4 hours or overnight. Makes about 80. Store loosely at room temperature in covered tin.

VARIATION
Can add 1-2 tbls. cocoa for milk chocolate raisins.







COCONUT BALLS
Jennifer Snyder
  • 1 small can sweetened condensed milk

  • 1 6 oz. bag flaked coconut

  • 1 12 oz. bag semi-sweet chocolate morsels

  • 1 tbls. corn syrup
  • 3/4 block parafin



Mix milk and coconut together. Cool in refrgerator and form into balls. Place balls in freezer. Melt semi-sweet morsels, parafin, and cornsyrup together over low heat. Using toothpick, dip each ball in chocolate and place on waxed paper. Can be frozen. If doubling use one large can sweetened condensed milk. Doubled will make about 90 1 inch balls.







FOOLPROOF DARK CHOCOLATE FUDGE
  • 3 cups (1 1/2- 12 OZ. BAGS) HERSHEY'S semi-sweet chocolate chips

  • 1 (14 oz.) can sweetened condensed milk

  • dash salt

  • 1 cup chopped walnuts

  • 1 1/2 tsp. vanilla



In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into wax paper lined 8 or 9 ich square pan. Chill 2 hours or until firm. Turn onto ctting board; peel off paper and cut into squares. Store loosley at room temperature.







HAYSTACKS
Jennifer Snyder
I usually make 2 batches of this for Christmas.
  • 1 lb. white chocolate

  • 2 cups pretzel sticks, some broken up

  • 1 cup salted peanuts


Melt chocolate in top of double boiler stirring occaisionally. Remove from heat and stir until smooth. Add peanuts and pretzels to melted chocolate and stir to coat well. Pour into a buttered 15x10 pan spreading to the edges. Chill until firm, about 20 minutes. Break into pieces. Store in an airtight container. Yeild 1 1/2 lbs.

VARIATION

Can also use 1-12 oz. package of butterscotch morsels instead of chocolate.




LEFTOVER JUMBLE
Jennifer Snyder


I have found when making candy that I have an assortment of ingredients left over. This is one of the things that I do with them and it adds nicely to a platter of assorted candies. Just use whatever you have and play with it, it's always good.
  • leftover chocolate, white chocolate, butterscotch morsels, or peanut butter morsels

  • 1 small piece parafin

  • assorted nuts

  • leftover pretzels, broken up

  • leftover raisins, dates, or figs

  • leftover cornflakes

  • leftover coconut

Melt leftover chocolate or morsels in top of a double boiler with parafin, stirring until smooth. Mix in whatever you have and pour into a buttered pan. Allow to chill and break into pieces. Store in airtight container. The yeild varies.




MILLIONAIRES
Jennifer Snyder
  • 1-14 oz. bag caramels

  • 1 small can sweetened condensed milk

  • 3-4 cups pecans

  • 1-12 oz. package semi-sweet chocolate morsels

  • 1 tsp. vanilla

  • 1/2 block parafin



Melt caramel and milk over low heat or double boiler. Stir in pecans and vanilla. Spoon onto buttered cookie sheet and put a toothpick in each. Set in freezer for 30 minutes. Melt semi-sweet chocolate and parafin over low heat or double boiler. Dip balls into chocolate and set on waxed paper. May be frozen.

VARIATION
Take any leftover caramel and roll it in finely chopped nuts and/or powdered sugar or coconut.






PEANUT BUTTERSCOTCH BALLS
  • 1 package butterscotch morsels

  • 4 tbls. peanut butter

  • 4 cup cornflakes

  • 1 cup nuts


Combine butterscotch morsels and peanut butter in top of a double boiler stirring until melted and smooth. Remove from heat and stir in flakes and nuts until coated. Drop by teaspoonfuls onto waxed paper. Let harden and store in an airtight container. Makes about 50 1 inch balls.







PEANUT BUTTER FUDGE
Jennifer Snyder
  • 2 boxes powdered sugar

  • 1 stick butter

  • 1-13 oz can evaporated milk

  • 1-7 oz. jar marshmallow cream

  • 1-18 oz. jar peanut butter, chunky or smooth



In large heavy pot, mix sugar, butter, and milk. Allow to come to a boil over medium heat to soft ball stage. Remove from heat and add peanut butter and marshmallow creme. Mix well and pour into buttered 9x13" glass dish. Allow to harden and cut to serve.







WHITE PEANUT BUTTER BALLS
Jennifer Snyder
  • 3/4 cup peanut butter, chunky or smooth
  • 1/2 lb. butter
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 1 1/2 boxes powdered sugar
  • 16oz. white chocolate
  • 2 squares parafin

Combine and heat peanut butter, butter, and vanilla until smooth. Gradually beat in powdered sugar, using only enough until it becomes almost too stiff for beaters. Knead by hand to ensure blending. Form into 1 inch balls. Melt chocolate and parafin then add 1 tsp. almond extract. Dip balls in white chocolate and place on waxed paper. May be frozen. You can add 1 cup coconut to peanut butter mixture if desired. Also can omit white chocolate and use chocolate morsels, if desired.









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