When looking at or tasting scrumptious candies and chocolates, most people get the idea that a lot of time must have gone in to making the goodies, but actually, many candies can be made in only a few minutes. One favored candy that’s quick and easy is fudge. To make peanut butter fudge, just mix together a half a cup of water and 2 cups of sugar, then bring slowly to a boil, stirring constantly. After it boils for about a minute, remove it from the heat and add a cup of creamy peanut butter and a teaspoon of vanilla. Stir the mixture really well, then pour into a buttered dish. Let it set up in the refrigerator for about an hour, then cut in to squares. If you prefer chocolate fudge, add 3 tablespoons of plain cocoa when you put in the vanilla and peanut butter. Be absolute with the measurements for this recipe. If you add too much peanut butter, you won’t be able to pick the fudge up, instead, it’ll be really gooey. If you add too little peanut butter, the result can be dry, crumbling candy. This recipe makes about a 9"X9" pan, if you want the fudge to be large, thick pieces, or 2 pans if you prefer small, thin pieces. If you’re making both flavors, double the recipe, pour the peanut butter fudge into the buttered pan, then add the cocoa before pouring the chocolate fudge into the buttered dish. Fudge tastes best when room temperature, so after it has set up and been cut in squares, place in a tin or on a plate, covered with plastic wrap or foil.
Another very simple, yet delicious recipe takes only pecan halves, caramel squares and chocolate frosting. Lay waxed paper on a microwave safe plate, then slightly butter the paper. Arrange 4 pecan halves to where they resemble an “X”. Place as many “X’s” as you can on the plate, then place a caramel square on top of each group of pecans. Microwave on low for a few minutes, until the caramels just begin to melt. Remove from microwave, and using a buttered spoon, press down on the caramel squares until the caramel is smooth and spread across the pecans. Allow to cool, then cover each one with chocolate frosting. Refrigerate. These candies can be set out, covered, but not in a very warm room. If, for instance, it’s summer and you don’t have air conditioning, it’s best to leave these candies in the refrigerator, but the caramel will be harder than if room temperature.
Most everyone loves chocolate covered peanut clusters, and they’re a breeze to make. There are a couple of different ways to make these. Either way, you’ll need a double boiler, but if you don’t have one, use one saucepan of water to place on the burner, then another to place in the first one. After the water begins to boil in the bottom pan, turn the burner down on a medium temperature and add a half bag of chocolate chips to the top pan. When chocolate chips melt, stir in a can of Eagle Brand Milk and a cup of peanuts. Stir well and drop mixture onto waxed paper. Refrigerate. You can also use a different recipe which also requires you to melt the chocolate, but instead of the canned milk, add a half a cup of peanut butter and a cup of peanuts. Stir well, then drop on waxed paper. These candies can be kept in the refrigerator, but are better at room temperature. If you like mixed nuts, melt the entire bag of chocolate chips, stir in a 12 oz. can of mixed nuts, and stir well. Drop onto waxed paper.
If you love peanut butter cups, melt a stick of butter over low heat, remove and add 4 cups of powdered sugar and 18 oz of creamy peanut butter. Shape into balls, or cups, then melt an 8 oz chocolate bar, a chunk of paraffin - about the size of a half-bar of soap - and a cup of chocolate chips. Dip the balls or cups in the chocolate, then spoon them out on to waxed paper. Allow to chill one hour. These can be kept refrigerated or left out, covered.
Another candy, called haystacks, is so simple even a child can do it. Melt a 12 oz. bag of butterscotch chips in a double boiler, then stir in dry chow mein noodles. Stir well, covering all the noodles, then scoop them up with a spoon and drop them on waxed paper. After they begin to set up, use a fork to lift them up slightly, creating a haystack look. Let harden. These can also be made with chocolate chips instead of butterscotch.
Maraschino cherries are delicious, no matter how you fix them. Try this recipe. Melt a 12 oz. bag of chocolate chips in a double boiler. Dip the cherries, one at a time in clear syrup, then roll in coconut. Place cherries on waxed paper, then spoon the chocolate over the cherries for a quick and delicious treat.
