Candy exhange:

[Jerryanne]

MELT-IN-YOUR MOUTH FUDGE
(Source: Pillsbury Baking & Gifts)

1 (12 oz.) pkg. any flavor chips, melted (milk or semisweet chocolate, white, butterscotch, or peanut butter)
1 can Pillsbury Frosting (DO NOT USE WHIPPED FROSTING)
1-2 c. add-ins of your choice (such as chopped nuts, candied fruit, dried fruit, dates, candy bars, M&M's, miniature marshmallows, cookies, cereal, coconut

Melt chips in a saucepan over very low heat or in the microwave 1-2 minutes until shinny, then stirring until smooth. Combine with frosting. Stir in add-ins. Pour into a 8 or 9-inch square pan which has been lined with foil that has been sprayed with non-stick cooking spray. Refrigerate until firm, about 1 hour. Cut into 36 pieces.

FLAVOR IDEAS:

1 pkg. semi-sweet chocolate chips, 1 can coconut pecan frosting.

1 pkg. white chips, 1 can vanilla frosting, 1/2 tsp. peppermint flavoring. After candy is poured into pan, drop several drops of red food color into surface and swirl with a knife. Sprinkle with some crushed peppermint candy, pressing in slightly.

1 pkg. white chips, 1 can cherry frosting, 1/2-3/4 c. chopped candied cherries, 1/2-3/4 c. blanched, slivered almonds.

1 pkg. white chips, 1 can lemon frosting, 1/2-3/4 c. chopped blanched almonds or macadamia nuts, 1/2 c. flaked coconut.

1 pkg. butterscotch chips, 1 can Pillsbury Caramel Pecan frosting, 1/2 c. chopped pecans, 1/2-1 c. almond brickle baking chips.

1 pkg. milk or semi-sweet chocolate chips, 1 can any flavor chocolate frosting, 1 1/2 c. miniature marshmallows, 3/4 c. chopped mixed nuts.

1 pkg. peanut butter chips, 1 can vanilla or caramel frosting, 3/4 c. chopped cashews, 1 1/2 c. miniature marshmallows.

[Gigi208]

Microwave Chocolate Fudge

Yes I made this Fudge and it is so easy and good.

2 cups chocolate chips
1 14 oz can sweetened condensed milk

1 1/4 cup chopped nuts

1 tsp pure vanilla extract

1. Mix chocolate chips with milk on 50% power 3 to 5 minutes, stirring once. Stir in nuts and vanilla.

2. Put into a 8 x 8 greased baking pan. Cool and cut into squares.

Yield: 2 lbs

[Gigi208]

Microwave Chocolate Caramel Fudge

1/2 cup butter
1/3 cup unsweetened cocoa powder

1/4 cup packed brown sugar

1/4 cup milk

3 1/2 cups sifted powdered sugar

1 tsp vanilla

30 vanilla caramels (about 10 oz)

1 Tbsp water

2 cups unsalted peanuts

1/2 cup semisweet chocolate pieces

1/2 cup milk chocolate pieces

1. Line 9x9 inch pan with foil, extending foil over edges of pan. Butter the foil and set aside.

2. In large microwave-safe bowl microwave the butter until melted. Stir in cocoa powder, brown sugar and milk. Microwave uncovered on high for 1 to 2 minutes or until mixture comes to a boil, stirring once. Stir again. Microwave for 30 seconds more. Stir in powdered sugar and vanilla. Spread into prepared pan.

3. In medium microwave-safe bowl combine unwrapped caramels and water. Microwave, uncovered, on 50% power for 2 1/2 to 3 minutes or until caramels are melted, stirring once. Stir in nuts. Microwave on medium power for 45 to 60 seconds more or until softened. Gently but quickly spread over fudge layer.

4. In 2-cup glass measure combine semisweet and milk chocolate pieces. Microwave, uncovered, on 50% power for 2-3 minutes or until melted, stirring once. Spread over caramel layer. Cover and chill 1-2 hours or until firm. Remove from refrigerator. Remove from pan and cut into squares. Serve at room temperature. Store covered in refrigerator.

[Hibbsgang]

Ella's Crockpot Candy
I posted this last year but thought I would do so again in case some of the new members want to have a copy of it. it is a great holiday treat and so eay to make. Enjoy!

Crockpot Candy
one 16 ounce salted dry roasted peanuts
one 16 ounce unsalted dry roasted peanuts
1 bar of sweet German Chocolate
12 ounces milk chocolate chips
1 1/2 bars (a pkg. and a half) white almond bark
Layer ingredients in a large round crockpot(mine is oval and works fine) in the order listed. Do not mix or stir. Heat on low for 2 hours, do not lift the lid during this time. After 2 hours stir well with a large spoon and drop by teaspoon onto waxed paper. Let cook unti firm before removing from wax paper.
Honestly the hardest part of this candy is getting it dropped onto the wax paper. I have used pecans before also and they are very good. I just measured about 32 ounces of pecans and put them on bottom of crockpot like the peanuts.

[Jerryanne]

CASHEW CRICKLE CANDY
(Source: Taste of Home December/January 1998)

2 c. sugar
1 c. light corn syrup
1/2 c. water
3 Tbsp. butter (no substitutes)
1 tsp. pure vanilla extract
1/2 tsp. baking soda
2 c. salted cashews

In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly, until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300 degrees (hard-crack stage).

Remove from the heat; stir in butter, vanilla and baking soda. Add cashews. Pour into a buttered 15x10x1-inch pan. Cool; break into pieces.Makes about 2 lb.

[Jerryanne]

HOMEMADE CANDY BARS
(Source: Taste of Home October/November 1995)

8 oz. Waverly crackers, divided
1 c. butter (no substitutes), cut up
1/2 c. milk
2 c. graham cracker crumbs
1 c. packed brown sugar
1/3 c. sugar
2/3 c. creamy peanut butter
1/2 c. milk chocolate chips
1/2 c. butterscotch chips

Place a third of the crackers (about 25) in the bottom of an ungreased 13x9-inch pan.

In a small saucepan over medium-high heat, melt butter. Add the milk, graham cracker crumbs and sugars; bring to a boil. Cook and stir for 5 minutes.

Pour half of the mixture over crackers, carefully spreading to cover. Place half of the remaining crackers (about 25) on top. Spread with remaining sugar mixture. Top with remaining crackers.

In a small saucepan over low heat, stir peanut butter and chips until melted and smooth. Spread over crackers. Chill until firm, about 1 hour. Cut into small squares.Makes 3-4 dozen.

[Jerryanne]

FONDANT-FILLED CANDIES
(Source: Country Woman November/December 1999)

2/3 c. sweetened condensed milk
1 Tbsp. light corn syrup
4 1/2-5 c. confectioners' sugar
2-4 drops peppermint oil
2 1/2 lb. dark chocolate candy coating, coarsely chopped, divided
1 (16 oz.) jar maraschino cherries

In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into 2 portions.

For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 lb. candy coating, stir until smooth.

With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container.

For chocolate-covered cherries, drain cherries, reserving 3 Tbsp. of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners' sugar if necessary to form a stiff mixture.

Roll into 1" balls; flatten to 2" circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely.

Melt remaining candy coating; dip cherries in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.Makes 4 1/2 dozen.

[Jerryanne]

FRENCH CREME CANDY BARS
(Source: Homemade Candy-Food Editors of Farm Journal)

1/4 c. butter
1/2 c. sugar
1/4 c. dairy half-and-half
1/8 tsp. salt
1/2 tsp. instant coffee powder
1/4 c. chocolate chips
1 c. miniature marshmallows
2 c. confectioners' sugar
1/2 c. whole unblanched almonds (3 1/4 oz. package)
1/2 tsp. almond extract

Chocolate Coating for Candy Bars (recipe below)

Combine butter, sugar, dairy half-and-half, salt and coffee powder in 2-qt. heavy saucepan. Bring to a boil, stirring occasionally; boil 3 minutes. Remove from heat and stir in chocolate chips and marshmallows, then stir in confectioners' sugar, almonds and almonds extract. Cool until lukewarm.

Spread half of Chocolate Coating for Candy Bars on waxed paper to make an 8" square. (Place an 8" square pan on the waxed paper and mark around it with a pencil to determine size.) Slide waxed paper with chocolate onto a baking sheet and place in refrigerator a few minutes, or until chocolate is firm. Remove.

Spoon filling several places over the coating, then carefully spread it evenly to cover coating. (Thin filling if necessary with additional half-and-half until creamy and of spreading consistency.) With a metal spatula, smooth top and sides of filling. Spread remaining half of coating over filling to cover. Set aside until candy is firm and until it separates easily from waxed paper. (To hasten setting, place in refrigerator.)

Cut in 2 1/2x1-inch bars, or in any size desired. Wrap individually in plastic wrap or aluminum foil. Makes 24 bars.

CHOCOLATE COATING FOR CANDY BARS

1 (6 oz.) pkg. chocolate chips (1 cup)
2 Tbsp. vegetable shortening

Melt chocolate chips and shortening over hot water. Stir until smooth. use as directed in the following candy bar recipes. Makes enough to coat 24 (2 1/2x1-inch) candy bars (an 8" square of candy).

NOTES :
MILK CHOCOLATE COATING: Substitute 1 (6 oz.) pkg. milk chocolate chips for the chocolate chips.

MINT CHOCOLATE COATING: Substitute 1 (6 oz.) pkg. mint-flavored chocolate chips for the chocolate chips.

BUTTERSCOTCH COATING: Substitute 1 (6 oz.) pkg. butterscotch-flavored morsels for the chocolate chips.

[Jerryanne]

TIGER BUTTER
(Source: Nestle-recipe by Shirley Moore, Monroe, LA)

2 (12 oz. each) pkg. white baking chips
3/4 c. creamy peanut butter
2 c. (12 oz. pkg.) pkg. semisweet chocolate chips

Line 13x9-inch baking pan with foil; grease.

Microwave white morsels and peanut butter in large, uncovered, microwave-safe bowl on Medium-High (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted.

Pour into prepared pan. Refrigerate for 10 minutes.

[Jerryanne]

GRAND MARNIER CRANBERRY CREAMS
(Source: Country Cooking Recipes magazine)

6 oz. dried sweetened cranberries
1/4 c. Grand Marnier (orange flavored liqueur)
1/2 c. butter, softened
2 1/4 c. sifted confectioners' sugar
2 c. semi-sweet chocolate chips
2 oz. white chocolate, chopped

Soak cranberries in Grand Marnier for 1 hour at room temperature. Drain cranberries, reserving marinade.

Beat butter, confectioners' sugar and 2-3 Tbsp. of the marinade until fluffy. Fold in cranberries; chill overnight.

Form cranberry mixture into 1" balls and place on a wax paper-lined baking sheet; chill until firm.

Meanwhile, melt chocolate chips in top of a double boiler over simmering water.

Dip candies into melted chocolate, turning to coat. Return to refrigerator to set.
Melt white chocolate and drizzle or pipe over tops of candy. Makes 40.

*Orange juice can be used in place of liqueur.