2 Cups Peanut Butter
1/4 cup (1/2 stick) Butter
3 3/4 cup powder Sugar
2 cups (12oz) Semi Sweet morsels (sub. Any type of chocolate, 2 cups)
2 Table spoon shortening
Line baking sheets with wax.
In mixer on high beat peanut butter and butter until creamy. Slowly beat in poweder sugar until it holds together. Roll into small balls and set on baking sheet. PLace baking sheet in freezer until frozen (20-30min)
In small glass bowl melt chocolate of choice and 2 tablespoons shortening. (micro 30sec. Then 10-15 sec intervals)
Using tooth picks dipp balls into chocolate. Place on waxed sheet and refridgerate. Stores for 3 weeks in fridge or can be frozen.
(*tip - scrape bottom of candy ball on the bowl after dipping for less excess chocolate. All items for dipping must be frozen so that the hot chocolates do not "heat" or melt the candy or fruit.)
Tiger Butter Candy Bars
4 cups (x2, 12oz packages) White morsels
3/4 cup Peanut butter
2 cups (12oz package) Semi-sweet morsels
13x9 in pan greased
Microwave white morsels and peanut butter 1min on high. 10-15 sec intervals till creamy. Pur into pan and refridgerate 20-30 minutes.
Microwave semi-sweet morsels on high for 1 min. and 10 - 15 sec intervals until creamy. Pour over white chocolate mixture and return to refridgerator for 30min.. Remove and cut. Lasts 3 weeks in fridge or freeze.
(* tip - Use wax paper to line pan for easy cutting. Allow candy to reach room tempature before cutting so that it cuts into bars easily)
1 1/2 cup sugar
2/3 cup evaporated milk (= 5oz can) (*tip use sweetened condenced milk for maximum sugar over load!)
2 tablesoon butter
1/4 teaspoon salt
2 cups miniture marshmellows
1 pkg butterscotch (11oz package)
(*optional 1/2 cup favorite nuts)
1 teaspoon vanilla extract
Line baking pan with wax paper
Combine sugar, milk, butter, and salt in medium, heavy duty sauce pan (Dark non stick ONLY for ALL candy making!). Bring to boil (or froth if using sweetened milk). ALWAYS over LOW heat. Stirr CONSTANTLY for 3 to 4 mins.
Stirr in marshmellows, and vanilla extract. Stirr vigrously for 1 min. Remove from heat and add butterscotch. Do not stop stirring for 3 minutes. Pour into pan.
(*for sweetened milk remove from heat, then add in marshmellows, vanilla and butterscotch. Stirr as hard as possible for 3 minutes. CAUTION : the marshmellows will cause mixure to froth. MUST remove from heat before adding marshmellows)
(* tip - Use ONLY black nonstick pans. Glass will heat too quickly. Porcelin will burn chocolate. Stainless will only heat bottom layer. Use black non-stick only for ALL candy making on stove top. For microwave use clear glass or heavy duty candy bags)
2 cups melting chocolate (already have shortening added)
(*ANY kind of melting chocolate will work. I used "dark coco" for the "turtle crisp". Vanilla chocolate for the cheesecake. I use "Mint" chocolate for "peppermint" truffles during holidays...you get the idea. Mix and match, have fun with it. Candy oils work best for flavoring basic chocolate.)
Microwave melting chocolate for 1min then 10-15 sec intervals until smooth.
Fill mold 1/3 with chocolate. Use paint brush (*nylon or bakers paint brush) to brush up the sides of the mold. Refridgerate for 5 mins.
Fill 1/3 with desiered filling (any filling will do. Non bake cheescake, creams, marshmellows, peppermint, crushed cookies, dryed fruit.... the possibilities are endless)
Cover the top with left over chocolate and set in fridge 20-30mins.
Fillings that need to be refridgerated will last 2 to 3 weeks in refridgerator (IE Cheesecake). "Crisps", cookie, flavored chocolate fillings will last 2 months in refridgerator.
Let me know if you want any other candy making recipes, Ive got alot
Two roads diverged in a yellow wood
And sorry I could not travel both
And be one traveler, long I stood
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