INGREDIENTS

INSTRUCTIONS

This is a very versatile candy recipe your imagination is the key.
Sift powered sugar, make sure there are no lumps add powered sugar to
butter, (I use real butter) corn syrup and salt (I hold off on the
vanilla) a little at a time to insure a smooth consistency. I use my
Mixer with bread dough hooks as the mixture becomes very stiff. Mix
tell you can handle with out it sticking to your fingers. You may  need
more or less powered sugar depending on you humidity. Now comes  the
Imagination part, I split candy dough in parts, in bowls: 1. To  one I
add peanut-butter (2 heaping tablespoons about) * I add a  little more
powered sugar so I can work with it again. Roll in a long  snake wrap
in plastic wrap and refrigerate. * For Reeces like  peanut-butter cups.
2. Add coconut (about to æ cup) and coconut  flavoring (about
teaspoon) mix repeat from * only this time after  you wrap press on top
to make oval. for almond joy like or mounds  like. 3. Add mint
flavoring, (about  teaspoon) repeat from * leave  round, like the old
camp fire mints. 4. Add chopped walnuts, (about  to æ cup) and maple
flavoring (about  teaspoon) repeat from * I make  these oval. 5. Add
cacao, (about 1 tablespoon) mix repeat * shape in  square 6. Add
vanilla, mix, take maraschino cherries well drained,  wrap a little
mixture around each cherry roll in to ball place on  cookie sheet and
freeze. Now take others out of refrigerator and cut  with knife (about
inch pieces) on coconut add an almond on top on  peanut add a peanut on
top. put on cookie sheets and freeze.  Melt chocolate in top of double
(I use a good quality milk chocolate  but dark or white can be used,
about a pound) Donít worry if that  seams to be allot. add  stick
paraffin melt and stir tell smooth add  more paraffin if to thick you
want it to pour from a spoon easily  (the paraffin gives shine and
thins the chocolate adds no taste) take  frozen candies dip in
chocolate using a tooth pick (I use long bamboo  skewer) after
chocolate has set fill hole with knife or skewer dipped  in chocolate.
How I use left over chocolate you can add peanuts for peanut clusters
or if you want to be fancy take caramels soften in microwave roll in
peanuts or other nuts, dip in chocolate. Another way to use chocolate
is to take a heart shaped cookie cutter or I use a 4 inch heart  shaped
cake pan line with tin foil (Making sure foil is smooth) pour
chocolate in mold, coat sides and bottom pour out excess chocolate  let
set till chocolate is hard remove from form. Do foil again only  this
time pour just enough chocolate to cover bottom let set now you  have a
hart shaped box you can decorate with icing, put the candies  in or
what ever, also can use eggs (you know the ones you get your  nylons
in) for Easter. All my friends love my candies. Enjoy Fern  Recipe by:
Fern <fern@foothill.net>  Posted to CHILE-HEADS DIGEST V3 #, converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 17.1mg
Potassium: <1mg
Carbohydrates: 1.4g
Fiber: 0g
Sugar: 1.4g
Protein: <1g