Candy Recipies
From: lizdemeyners
Buckeyes
1 stick butter
1 pound confectioners sugar
1 1/2 cups smooth peanut butter
1 teaspoon vanilla extract
6 oz bag dark chocolate chips
Mix everything together except chocolate. Mixture should not be crumbly. I think it feels alot like brand new play dough. If it sticks to your fingers too much add more sugar, if it crumbles instead of rolling up into balls add more butter. Brand name peanut butter works best, no generics and no low fat. No chunky!
Roll into balls about the size of shooter marbles. One inch or so in diameter.Place on wax paper lined trays. Chill the balls while you melt
chocolate. Melt chocolate in a double boiler. Using a skewer, nut pick or fancy candy dipping tool, dip balls in molten chocolate until just the "eye" remains uncovered. Let stand until chocolate is firm on wax paper.
Toffee
1/2 cup toasted pecans, coarsley chopped
1 cup butter
1 cup granulated sugar
3 tablespoons water
1 tablespoon light corn syrup
3/4 cup semisweet chocolate chips (or to taste)
I use (2) disposable aluminum pie pans.
If you use non-disposables it is best to line them with foil.
Line cookie sheet or pan with chopped pecans.
Butter sides of heavy sauce pan. In saucepan melt butter. Add sugar, water and corn syrup. Cook and stir over medium high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium. Continue at a controlled boil, stirring frequently until mixture reaches 290 degrees (soft crack stage).
Remove candy from heat, remove thermometer, pour candy into prepared pan(s). Let candy stand about 5 minutes, until firm then sprinkle with chocolate chips. When chips melt spread chocolate evenly over top of candy with a spatula. Chill until firm. Break apart and store tightly covered.