The Candy Shoppe

Boston Creme Candy -June-Rae/Recipe of the Day
Ingredients:	Directions:
3 C sugar 1 C Half 'n' Half 1 stick margarine 1 C light corn syrup A Pinch salt 1 C chopped nuts	In saucepan, cook all ingredients except nuts until mixture forms a soft ball when tested in cold water. Remove from heat, cool 10 minutes. Add nuts and beat until stiff. Pour on buttered platter to cool. Cut into bite-sized pieces.

Angel Kisses
Ingredients:	Directions :
2 egg whites, at room temperature 1/2 cup sugar 1 tsp almond extract 1/4 tsp vanilla extract 1 cup minature chocolate chips 1 cup chopped pecans	In medium mixing bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff. Add almond extract and vanilla. Mix well. Fold in chocolate chips and pecans. Drop by spoonfuls onto parchment-lined or aluminum foil-lined cookie sheets. Place in preheated 350 degree oven; immediately turn oven off. Let stand 8-10 hours or over. DON'T PEEK!

SKOR BARS -MINNTOOL/Recipe of the Day
Ingredients:	Directions:
saltine or club house crackers 1 cup brown sugar 1/2 lb butter (2 sticks) 2 cups of chocolate chips	Line cookie sheet with aluminum foil. Place 1 layer of crackers in cookie sheet. In a sauce pan combine: brown sugar and butter Boil these ingredients for 3 min stir constantly. Pour over crackers. Bake at 400, 5 to 7 min. Watch not to burn. Cool three min. Pour chocolate chips evenly on top, spread to frost when chips are soft.

Strawberry Candies
Ingredients:	Directions:
1 can of sweetened condensed milk 1 Large package of strawberry Jell-O 1 Bag of coconut	Mix together in a bowl. Form into Strawberry shapes Roll candies in red decorator sugar Refrigerate until firm, Frost leaves on top of berries with green frosting using a leaf tip. These are so pretty and taste so good.