Even more candy recipes

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Reese's Peanut Butter Cocoa No-Bake Treats
2 cups sugar
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1/3 cup HERSHEY'S Cocoa
2/3 cup REESE'S Crunchy Peanut Butter
3 cups quick-cooking rolled oats
1/2 cup chopped peanuts (optional)
2 teaspoons vanilla extract
1. Place piece of wax paper or foil on cookie sheet. Combine sugar, butter,
milk and cocoa in medium saucepan.
2. Cook over medium heat, stirring constantly, until mixture comes to
rolling boil.
3. Remove from heat; cool 1 minute.
4. Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to
mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil.
Cool completly. Store in cool, dry place. About 4 dozen.
Source: Reese's add insert, Taste of Home, August/September 1997


M&M/Mars Caramel Twix Bars
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread cookie -- (40)
2 bags milk-chocolate chips -- (12 ounce)
Combine the caramels with the water in a small pan and melt over low
heat. Place the shortbread cookies side by side on an ungreased cookie
sheet. Spoon a dab of caramel onto each cookie. Then place all the
cookies in the refrigerator until the caramel firms up. In the
meantime, in a double boiler over low heat, melt the chocolate chips.
You may also use the microwave for melting the chocolate. Just zap the
chips for 1 minute on high, stir, then zap 'em for another minute.
Remove the cookies from the refrigerator. rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl to
knock off any excess chocoloate. Then place each one on a sheet of waxed
paper and let them cool at room temperature (65-70F). This could take
several hours, but the bars will set best this way. If you want to speed
up the process, put the candy in the refrigerator for 30 minutes.
Makes 40 bars.
- - - - - - - - - - - - - - - - - -
NOTES : M&M/Mars Peanut Butter Twix Bars Substitute 1 cup
of peanut butter sweetened with 1/2 cup powdered sugar for
the caramels. The peanut-butter mixture will be of a
consistency that allows you to spread it on the shortbread cookies
with your fingers. Follow the rest of the directions
exactly.


Reeses Peanut Butter Cups Taste-Alike
1 cup graham cracker crumbs
1/2 cup butter, melted
2 cups powdered sugar
2/3 cup peanut butter
1 tsp. vanilla
1 cup (6 oz.) chocolate chips, melted
Combine everything but the chocolate chips, and press in a greased 8x8" pan.
Spread melted chocolate chips over top with a spatula, covering entire
surface. Chill 2 hours.


Gummi Bears Recipe
1 small box Jello with sugar, any flavor
7 envelopes unflavored gelatin
1/2 c water
Mix in a suace pan until the mixture resembles play dough. Place pan over low heat and stir until melted. Once completely melted, pour into plastic candy molds, and place in the freezer for 5 minutes. When very firm, take out of molds and eat!


Jelly Candies
Yield: 40 Candiess
3 Envelopes unflavored gelatin
2 c Sugar
1 c Water
6 dr Yellow food coloring
2 tb Orange rind; grated
1 tb Lemon rind; grated
1/4 c Orange juice
2 tb Lemon juice
Sugar for coating
Combine gelatin and sugar in a large saucepan; stir in water. Heat to boiling over medium heat, stirring constantly. Lower heat; boil mixture slowly for 20 minutes.
Remove pan from heat; add food coloring, orange and lemon rinds and juices. Stir for 2 to 3 minutes, then strain into a well-oiled 9 x 5 x 3-inch pan. refrigerate until firm, about 4 hours.
Loosen around sides with spatula; turn out onto lightly oiled cookie sheet. Cut into 1-inch cubes by pressing a large sharp knife down through the jelly. Do not draw it through!
Toss jelly squares in granulated sugar to coat. Dry overnight on wire racks. Store in tightly covered containers. Will stay moist for about 2 weeks at room temperature.
Family Circle Magazine, 11/20/78


Rainbow Jelly Jewels
Yield: 3 Pounds
8 Envelopes unflavored gelatin
5 c Sugar
3/4 c Cranberry juice cocktail
Assorted food colorings
1 1/2 c Apple juice
1 1/2 c Water
2 tb Grape jelly; (optional)
Granulated sugar
Combine 2 envelopes of the gelatin and 1 cup of the sugar in a small saucepan. Stir in cranberry juice. Bring mixture to boiling over medium heat, stirring constantly. Lower heat; boil mixture gently for 20 minutes.
Remove the pan from heat. With a metal spoon, skim foam from surface. With a clean spoon, stir in several drops of red coloring; pour into a well-oiled 9x5x3 loaf pan. Refrigerate until set, about 1 1/2 hours.
Combine 1 1/2 envelopes of the gelatin and 1 cup of the sugar in a small saucepan. Stir in 3/4 cup of the apple juice. Cook as before, but this time stir in yellow coloring. Pour over the cranberry layer and chill until set.
Combine 1 1/2 envelopes of the gelatin and 1 cup of the sugar in a small saucepan. Stir in remaining apple juice. Cook mixture as before, but this time stir in green coloring. Pour over the yellow layer and chill.
Combine 1 1/2 envelopes of the gelatin and 1 cup of the sugar in a small saucepan. Stir in 3/4 cup of water. Cook mixture as before but stir in blue coloring. Pour over green layer; chill as before.
Combine remaining 1 1/2 envelopes of the gelatin and 1 cup sugar in small saucepan. Stir in remaining 3/4 cup water, and add the grape jelly for flavoring if using. Cook mixture as before, but stir in red and blue coloring to make purple. Pour over blue layer, chill again.
When gelatin is firmly set, loosen jelly around sides of pan. Sprinkle the top with sugar, then turn the mold out onto board. If the jelly doesn't unmold easily, dip it in hot water for a moment.
Cut jelly in half lengthwise by pressing a large knife down through the jelly; do not draw through. Cut each strip into 1/2-inch thick slices. Coat slices with sugar. Dry overnight on wire racks over wax paper. When dry, store in airtight containers with wax paper between layers.
Family Circle, 11/3/81