THE RECIPE HUT
CANDY RECIPES (1)
40g Butter.........................................150g White Marshmallows
2 (55g) Mars Bars, chopped..............1 cup crunchy peanut butter
3 cups Rice crispies
TOPPING:
1 cup Milk Melts
1 (55g) Mars Bar, Chopped
Lightly grease a 19cm x 29cm rectangular slice pan. Line base with non-stick baking paper. Melt butter, marshmallows, Mars Bars and peanut butter in a large heatproof bowl over a pan of simmering water until well mixed. Stir in rice crispies and mix well. Press mixture into prepared pan. Topping: Place milk melts and mars bar in a heatproof bowl. Place over a pan of simmering water and stir until smooth. Spread topping over slice. Cut into squares when set. Store in an airtight container.
1 c Light Karo Syrup.....................................1 c Sugar
1 c Peanut butter............................................5 c Rice Krispies
12 oz Semi-sweet chocolate chips
Combine Karo and sugar in a large pan and bring to a boil. Add peanut butter. Stir in rice krispies. Grease 9 X 13 pan. Put mixture in pan and cover with chocolate chips. Let melt, then spread to frost. Servings 12-20.
1 cup Sugar................................................1 Stick Margarine-softened
1/2 cup Milk................................................4 TBS Coco
2 cups oatmeal-dry, quick
Mix well all ingredients, except oatmeal. Bring to a rolling boil and boil 2-3 minutes stirring constantly. Remove from heat and quickly stir in the oatmeal until all is coated. Drop by spoonfuls onto waxed paper. Must work quickly because this candy sets up fast.
1/3 cup sugar............................................1/4 cup margarine, softened
1/4 cup plus 2 TBS frozen orange juice......1/4 cup honey
----concentrate, thawed and undiluted ......1 1/2 tsp. grated orange rind
1 teaspoon vanilla extract ..........................1 egg
1/2 cup plus 2 TBS plain flour....................3/4 tsp. ground cinnamon
1/8 tsp. baking soda...................................1/8 tsp. ground cloves
1/8 tsp. ground allspice...............................1/2 cup dried cranberries
1/3 cup golden raisins.................................1/3 cup finely chopped dried apricots
3 TBS chopped almonds
Cream sugar and margarine, using an electric mixer set at medium speed, until mixture is light and fluffy (about 5 minutes). Add juice concentrate, honey, orange rind, vanilla, and egg; beat at medium speed until blended. Combine flour, cinnamon, baking soda, cloves, and allspice. With mixer running at low speed, gradually add to orange mixture. Stir in cranberries, raisins, apricots,
and almonds.
Spoon batter evenly into 33 paper-lined miniature muffin pans. Bake at 350 degrees F for 20 minutes or until lightly browned. Cool in pans 3 minutes; remove from pans and cool on a wire rack. Makes 33 bonbons. Calories 60, Fat 2 g, Cholesterol 6 mg, Sodium 23 mg
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