Nut-Free Candies
Candy Turkeys
"These candy turkeys are cute enough to sell!" Original recipe yield: 2 dozen.
INGREDIENTS:
1 (16 ounce) package fudge striped shortbread cookies
1 (13 ounce) package chocolate covered caramel candies (e.g. Rolo TM)
1 (14 ounce) package individually wrapped caramels
1 (14 ounce) package candy corn
1 (16 ounce) container prepared chocolate frosting
DIRECTIONS:
Stack on their sides one caramel, chocolate covered caramel candy and candy corn. Use a dab of frosting to hold all together.
Place a dab of frosting on back of caramel and attach to the bottom of the top side of a cookie. Stand upright.
Caramels
"I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!" Original recipe yield: 4 to 5 dozen caramels.
INGREDIENTS:
2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract
DIRECTIONS:
Grease a 12x15 inch pan.
In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring.
When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.
Festive Holiday Bark
"These crunchy, sweet, candy -coated pretzels will not last long in the house. They are the perfect snack food; sweet and salty." Original recipe yield: 42 pieces.
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