Candy

Mounds

1 c. sweetened condensed milk
1 envelope unflavored gelatin
1 (14-oz) pkg. flaked coconut
1 (6-oz.) pkg. milk chocolate chips
In a medium sized bowl, combine sweetened condensed milk, gelatin and coconut. Stir to blend, cover, and chill for 2 hours in the refrigerator.
Shortly before you are ready to assemble the candy, melt the chocolate on top of a double boiler. When melted and smooth, remove from heat source.
Remove coconut mixture from refrigerator. Roll into small balls, stick with toothpick and dip into melted chocolate. Place on cookie stick with toothpick and dip into melted chocolate. Place on cookie sheet lined with wax paper. When all candies have been made, place cookie sheet in refrigerator to harden chocolate. Store covered in a cool place. To make Almond Joys, shape coconut mixture around a whole almond before dipping in chocolate.

Pretzel Turtles

20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves
Preheat oven to 300 degrees.
Arrange the pretzels in a single layer on a parchment lined cookie sheet or a Silpat Sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 5 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Salted Nut Bars

CRUST:
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter - softened
1/4 cup crunchy peanut butter
TOPPING:
1 (14-oz.) bag wrapped caramels
2 tablespoons water
1 cup plus 2 tablespoons powdered sugar - divided
1 cup marshmallow creme
2 cups salted roasted peanuts - (not dry-roasted), divided
1/4 cup candy corn
Heat oven to 350 F. Line 8-inch square baking pan with nonstick foil. (If using regular foil, spray with cooking spray.) Beat all crust ingredients in large bowl at medium speed 1 to 2 minutes or until fine crumbs form; press into bottom of pan. Bake 12 to 15 minutes or until golden brown. Cool completely on wire rack.
Unwrap caramels. Heat caramels and water in medium heat-proof bowl set over saucepan of simmering water 8 to 10 minutes or until melted (bowl should not touch water), stirring occasionally. Remove from heat; keep warm.
Meanwhile, beat 1 cup of the powdered sugar and marshmallow creme in large bowl at low speed until combined. Sprinkle remaining 2 tablespoons powdered sugar over flexible cutting board or sheet of parchment paper. Lightly coat hands with powdered sugar; gently pat out marshmallow mixture on board or paper into 8-inch square. Brush off excess powdered sugar.
Spread 1/2 cup of the melted caramel over crust; sprinkle with 1 cup of the peanuts. Top with marshmallow square by turning cutting board or paper with marshmallow mixture upside-down over peanuts, pressing down firmly to adhere layers. Reserve 2 tablespoons of the caramel; pour remaining caramel over marshmallow layer. Top with remaining 1 cup peanuts and candy corn, patting down firmly.
Reheat reserved caramel; drizzle over bars. Refrigerate 30 minutes or until set.
Lift foil to remove bars from pan; remove foil. Cut into 24 bars. Cover and store in refrigerator.

Chocolate Covered Mints

2 lb. or more powdered sugar
1/4 lb. butter
1 can sweetened condensed milk
1/2 tsp. salt
1 oz. peppermint extract
1 pkg. chocolate chips
3/4 bar paraffin wax
Combine sugar, butter, milk, slat and extract. Knead mixture with hands; dough should not feel sticky. Form into flat patties the size of a 50 cent piece. Dip in chocolate chips that have been melted in a double boiler with 3/4 bar of paraffin wax. Start to melt this when you first start to make candy.

Twix Candy Bars

SHORTBREAD:
1 cup (2 sticks) (227 grams) unsalted butter, room temperature
3/4 cup (85 grams) powdered sugar
1 egg
1 teaspoon pure vanilla extract
2 1/4 cups (250 grams) all purpose flour
1/2 teaspoon salt
CARAMEL FILLING:
3 - 5.5 ounce bags (15.5 ounces total) soft caramels
2 tablespoons milk
dash salt - (opt)
CHOCOLATE TOPPING:
12 ounces (240 grams) milk chocolate - cut into pieces
1 teaspoon non-hydrogenated vegetable shortening if needed to make the chocolate softer for dipping
Making the shortbread:
Preheat oven to 300 F and place rack in center of oven.
With an electric mixer or hand mixer, beat the butter and sugar until light and fluffy.
Add egg and beat until combined. Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together.
Refrigerate the dough until firm. Roll out the dough or press onto a baking sheet lined with parchment paper.
Bake for 20 - 30 minutes, turning the baking sheet front-to-back half-way through baking.
Making the caramel filling:
Place your caramels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melty (3-4 minutes)
If you’re using homemade caramels, you can reduce the amount of milk and microwave time. If you are using hard caramels, increase the milk.
Pour caramel over the baked cookie. Once the caramel has set, cut into whatever size pieces you desire.
For best results, chill them in the freezer to firm up before dipping. Add a teaspoon of shortening or butter to help make the chocolate thinner for dipping as needed.
Dip the bars in the tempered chocolate and place on waxed or parchment paper to set.
Do not attempt to move your Twix bars before they are set or they’re liable to come apart.
Once they’ve set, you’re ready to share and enjoy! For best results, store in the refrigerator. Print this post