Candy Bake Sale Recipes

Sandwich Cookie Candy Balls
Mix sandwich (or_o) type cookie crumbs with softened cream cheese.    Dip in chocolate. Set on cookie sheet or wax paper to harden.

Peanut Butter Cup Recipe
1 C. butter
2/3 C. peanut butter
2 C. powdered sugar
1 tsp. vanilla

Stir together.   Do not beat.  Shape. Refridgerate to set

Mircowave Peanut Brittle
1 C. sugar
1/2 C. white corn syrup
1 C. roasted salted peanuts
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

In a One & 1/2 quart casserole, stir together sugar & syrup.  Microwave on high for 4 minutes.  Stir in peanuts.  Microwave on high for another 3-5  mins. until light brown.  Add butter & vanilla, mix well.  Microwave on high 1-2 minutes more.  Add baking soda, stir until light and foamy.

Pour mixture onto lightly greased cookie sheet or ungreased nonstick pan. Let cool for 30 min. to 1 hour.  When cool, break into pieces.  Store in an airtight container.  Options:  use 1 C.  pecans instead of peanuts.

Cream Cheese Mints
8 oz. pkg of cream cheese softened
2 pounds of powdered sugar
1 tsp. of mint extract
food coloring (optional)

Mix all together.   Add powdered sugar. Add food coloring (optional) Press into sugared candy molds or shape into small mint "coins".

Old Fashioned Taffy
2 1/2 C. sugar
1 1/2 C. light corn syrup
4 tsp. vinegar
1/4 tsp. salt
1/2 C. evaporated milk

• In a large heavy saucepan, combine sugar, corn syrup, vinegar, & salt.    Use low heat.   
• Stir often until sugar is dissolved.  
• Increase heat and bring mixture to a boil.  
• Very slowly add evaporated milk (do very slowly so that boiling does not stop). 
• Put candy thermometer in place, continue stirring.  
• Cook & stirl constantly until temperature reaches 248 degrees F. or firm ball stage.  
• Wash crystals from sides of pan a few times while cooking.  To do this use a pastry brush dipped in water & gently push downward.
• Remove from heat when temp reaches 248 degrees.  
• Remove thermometer.  
• Grease platter with marjarine.
• Pour mixture onto platter
• Let cool.
• Grease hands.
• Take a small portion and begin pulling.
• Use only tips of fingers to pull.
• Candy will turn white and not sticky when it has been pulled enough.
• Twist each strip and place on wax paper.
• Store in a tight fitting container

Makes 90-95 candies about 1 inch long.