Pretzel Turtles, Candy Cane Fudge, Buckeye Candy, Maple-Pecan Brittle, Rocky Road Candies

Pretzel Turtles

  • 20 mini pretzels
  • 20 pecan halves
  • 20 chocolate covered caramel candies

Preheat oven to 300 degrees F. Cover a cookie sheet with parchment paper and arrange the pretzels in a single layer on the paper. Place one chocolate covered caramel candy on each pretzel. Place cookie sheet in preheated oven and bake for 5 minutes. Remove from oven and while the candy is warm place one pecan half in the center of each candy covered pretzel. Cool candy and store in an airtight container.

Candy Cane Fudge

  • 1 ½ cups crushed candy canes
  • 2 10 oz. packages vanilla baking chips
  • 1 14 oz. can sweetened condensed milk
  • ½ teas. peppermint extract

Line an 8-inch square pan with foil and spray the foil with cooking spray. In a saucepan over medium heat combine the vanilla chips and sweetened condensed milk. Stir this mixture frequently until the chips are almost melted. Remove pan from stove and continue to stir until smooth. When chips have melted completely stir in the peppermint extract and crushed candy canes. Spread mixture in pan evenly and chill for 2 hours. Cut fudge into squares.

Buckeye Candy

  • 1 ½ cups creamy peanut butter
  • 6 oz.package semi-sweet chocolate chips
  • ½ cup butter or margarine, softened
  • 1 teas. vanilla extract
  • 4 cups sifted confectioner’s sugar
  • 2 Tbsp. shortening

Line a baking pan with waxed paper and set aside. Use your hands to mix the peanut butter, butter or margarine, vanilla extract and confectioners’ sugar together to form a smooth stiff dough. Using 2 teaspoons of dough for each, shape the dough into balls. Place the balls on the prepared sheet and refrigerate. Melt the shortening and chocolate together in a double boiler over lightly simmering water. Stir this mixture occasionally until smooth and remove from heat. Remove the peanut butter balls from the refrigerator and insert a wooden toothpick into a ball. Dip the peanut butter ball into the melted chocolate and return the ball to the wax paper with the chocolate side down. Remove the toothpick. Repeat this process with the remaining peanut butter balls. Refrigerator the buckeyes for at least 30 minutes to set.

Maple-Pecan Brittle

  • ½ cup pure maple syrup
  • 12 oz. chopped pecans
  • 2 cups sugar
  • ½ cup corn syrup
  • ½ cup water
  • ¼ cup butter or margarine, softened
  • 1 teas. salt
  • 2 teas. baking soda

Either line a baking sheet with parchment paper or spray the baking sheet with cooking spray. In a saucepan over medium-high heat mix the sugar, maple syrup, corn syrup, water and salt together and stir until sugar is dissolved, 5-10 minutes. Fold the pecans into this mixture. Place a candy thermometer in the pecan mixture and increase the heat to medium-high. Gently stir the mixture until it reaches 300 degrees F., about 10 minutes. Quickly remove pan from stove and stir in butter or margarine and baking soda until will mixed. Pour the mixture onto the prepared baking sheet and spread it out using a spatula. Allow the candy to cool until hardened, at least 30 minutes. Break brittle into pieces.

Rocky Road Candies

  • 1 12 oz. package semi-sweet chocolate chips
  • 1/8 cup butter or margarine
  • 1 16 oz. package miniature marshmallows
  • 2 ½ cups dry roasted peanuts
  • 1 14 oz. can sweetened condensed milk

Line a 9×13 inch pan with wax paper. Combine the chocolate chips with the butter or margarine in a microwave safe bowl and microwave until melted stirring occasionally. When the chocolate mixture is smooth remove dish from microwave and stir in the condensed milk. Combine the marshmallows and peanuts and stir these into the chocolate mixture. Pour the mixture into the prepared pan and chill until firm. Cut the candy into squares.