BUTTERSCOTCH CARAMELS
3/4 c. condensed milk
2 c. lt. brown sugar
1 c. butter
1/2 tsp. salt
1 c. dark Karo corn syrup
Cook together to 240°. Add 1 tsp. vanilla. Cook to 246°. Pour into
buttered tin 1″ deep. Press nuts into candy if desired. Cut when
cool.
PEANUT BUTTER CHOCOLATE BALLS
FILLING
1 c. chunky peanut butter
1/4 c. butter, softened
1-3/4 c. powdered sugar
2 c. crisp rice cereal
COATING
1 c. butterscotch-flavored chips
1 c. semi-sweet real chocolate chips
1-1/2 T. shortening
In large mixer bowl combine peanut butter and butter. Beat at medium
speed, scraping bowl often, until creamy (1 minute). Continue
beating, gradually adding powdered sugar and scraping bowl often,
until smooth (1-2 minutes). By hand, stir in cereal.Shape rounded
teaspoonfuls of peanut butter mixture into balls; place on waxed
paper-lined baking sheet. Cover, refrigerate at least 1 hour.In 1-
quart saucepan combine all coating ingredients. Cook over medium
heat, stirring constantly, until smooth (3-4 minutes). Remove from
heat.Using a spoon, dip peanut butter balls into chocolate mixture,
letting excess chocolate drip off. Place on waxed paper-lined baking
sheet. Refrigerate at least 30 minutes to set. 4 dozen candies.
DOUBLEDECKER FUDGE
2 c. (12 oz. pkg.) Reese peanut butter chips, divided
1/4 c. butter, melted
1/2 c. cocoa
1 tsp. vanilla
4-1/2 c. sugar
12 oz. can evaporated milk
1 jar marshmallow creme
1/4 c. butter
Line 13×9x2 inch pan with foil. Place 1 c. peanut butter chips in
medium bowl, set aside. In second medium bowl, blend 1/4 c. melted
butter, cocoa and vanilla until smooth. Add 1 c. peanut butters
chips. In heavy, large pan, combine sugar, M.M. creme, evaporated
milk and 1/4 c. butter. Cook, stirring constantly, over medium heat
until mixture comes to a rolling boil and stir 5 minutes. Remove from
heat, immediately add half of hot mixture to bowl with peanut butter
chip only. Pour remainder into cocoa mixture, stir to blend. Beat
peanut butter mixture until chips are completely melted, spread
evenly in pan. Beat cocoa mixture until chips are melted and mixture
thickens. Spread evenly over peanut butter layer. Let cool, remove
from pan. Remove foil. Cut into squares. Store in airtight container.
Makes 4 lbs.
Brown Sugar Spritz Cookies
1 cup butter
1/2 cup packed brown sugar
1 teaspoon baking powder
1 egg
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
2-2/3 cups all-purpose flour
Beat butter in a large mixing bowl with an electric
mixer on medium speed for 30 seconds. Add brown sugar
and baking powder and beat well. Add egg, lemon peel,
and vanilla. Beat till well combined. Beat in as much
flour as you can. Stir in any remaining flour with a
wooden spoon. Do not chill dough.
Pack dough into a cookie press. Force dough through
press onto ungreased cookie sheets. Bake in a 375 F.
oven for 9 to 10 minutes or till edges of cookies are
firm but not brown. Remove cookies and cool on wire
racks. Makes 70 to 80.
Make-ahead tip: Bake and cool cookies completely. In
an airtight or freezer container arrange cookies in a
single layer; cover with a sheet of waxed paper.
Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month.
Nutrition facts per serving: 46 calories, 3 g total
fat (2 g saturated fat), 10 mg cholesterol, 33 mg
sodium, 5 g carbohydrate, 0 g fiber, 1 g protein.
Daily Values: 2% vitamin A, 0% vitamin C, 0% calcium,
1% iron.
EASY MAPLE CREAMS
CANDIES
1/2 c. butterscotch flavored chips
1/4 c. butter
1 (3 oz.) pkg. cream cheese, softened
1 tsp. maple extract
2-1/2 c. sifted powered sugar
TOPPING
1-1/2 squares (1-1/2 oz.) semi-sweet baking chocolate, broken
1 tsp. shortening
In saucepan melt butterscotch chips, butter, cream cheese and extract
over low heat (3-5 minutes). Remove from heat. With wire whisk, stir
in powdered sugar, 1 c. at a time, until smooth. Refrigerate 30
minutes. Shape mixture into 3/4″ balls. Place on waxed paper-lined
baking sheet. Flatten balls with bottom of glass to 1/4″ thickness.1n
1-quart saucepan melt chocolate and shortening over low heat until
smooth (1-2 minutes). Using fork, drizzle melted chocolate over
candies. Refrigerate until firm (2 hours). Store refrigerated. Makes
48 candies.
Ingredients
3 (6-ounce) packages semi-sweet chocolate chips (3 cups)
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts
1 1/2 teaspoons vanilla extract
Instructions
In heavy saucepan, over low heat, melt chips with Sweetened Condensed Milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into waxed paper lined 8- or 9-inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off paper and cut into squares.
Store covered in refrigerator.
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