The Big Book of Homemade Candy Recipes by Max Diamond - HTML preview

1/4 cup creamy peanut butter

DIRECTIONS:

Lightly grease a 9x13 inch dish.

For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.

For the filling: In a heavy saucepan over medium- high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.

For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.

For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth.

Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.

Cherry Blossom Fudge

"This is so easy and it will disappear fast!" Original recipe yield: 1 - 8x8 inch dish.

INGREDIENTS:

3/4 cup evaporated milk

1 cup white sugar

1 pinch salt

1 (3 ounce) package cherry flavored gelatin

1 cup butter

2 cups semisweet chocolate chips

1 teaspoon vanilla extract

3/4 cup maraschino cherries, halved

DIRECTIONS:

Butter an 8x8 inch dish.

In a medium saucepan over medium heat, combine milk, sugar and salt. Bring to a boil and stir in gelatin. Boil 4 minutes. Remove from heat and stir in butter, chocolate chips, vanilla and cherries. Pour into pre pared pa n. Chill 2 hours before serving.

Chewy Chocolate Candies

"Although these are not an e