Easy Candy Recipes

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Easy Candy recipes to add to your ‘Cooking with Kids’ file- yummy for adults too!

Updated January 2013


1 pound powdered sugar
1/2 cup cocoa
1/4 cup milk
1/4 pound margarine (or butter)
1 Tbsp. vanilla
1/2 cup chopped nuts

1. Blend powdered sugar and cocoa in mixing bowl then add milk and butter, cook in Microwave Oven for 2 minutes. ( do not mix these ingredients, merely place in the bowl)
2. Remove bowl from microwave and stir  to mix ingredients.
3. Add vanilla and nuts and stir until blended.
4. Pour in greased container and place in freezer for 20 minutes or refrigerator for 1 hour.
5. Cut and serve. Yield: 60 pieces.


From the kitchen of Erica Wilson on Mrs. Clauses’ website
1 pound of powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 Tablespoon vanilla extract
1/4 pound butter/margarine
1 cup chopped nuts

1. Mix all dry ingredients together.
2. Put in a 8″x8″ inch microwave safe pan (important to use this size pan).
3. Add milk and vanilla extract.
4. Place chunk of butter/margarine in center ( leave butter as whole do not chop up). Microwave on high for 2 minutes until bottom of dish feels warm. Stir vigorously and blend in chopped nuts.
5. Put in mold or whatever and chill for 1 hour.
*Use real butter for best results.


12 oz. semi-sweet chocolate chips
1 can sweetened condensed milk
2 heaping Tbs peanut butter

Put chocolate chips and sweetened-condensed milk in microwave safe bowl.
Cook on high for 5 minutes.
Remove from microwave, stir in peanut butter.
Spread in pan.
Cool and cut. Enjoy!


1 12 ounce package chocolate chips
1 cup chunky peanut butter
3 cups mini marshmallows
3/4 cups raisins
Melt chocolate chips and peanut butter over medium heat (or in microwave watching closely). Fold in marshmallows and raisins, stirring until marshmallows are melted. Pour into 7×11 pan and chill until firm. Cut into squares. Store in an airtight container in the refrigerator.


2 cups (12-oz. pkg.) NESTLE’S TOLL HOUSE Semi-Sweet Chocolate Morsels
1 can (14 oz.) Sweetened Condensed Milk
1 teaspoon vanilla extract
3 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts

1. LINE 13 x 9-inch baking pan with foil; grease lightly.
2. MICROWAVE morsels and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
3. Morsels may retain some of their original shape. If necessary, microwave at additional 10-to 15-second intervals, stirring just until morsels are melted.
4. Stir in vanilla extract. Fold in marshmallows and nuts.
5. PRESS mixture into prepared baking pan. Refrigerate until ready to serve.
6. Lift from pan; remove foil. Cut into pieces.


1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

1. Microwave butter and peanut butter for 2 minutes on high.
2. Stir and then microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.
3. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
Cut into 1-inch pieces and store in an airtight container for up to a week.


2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
Dash salt
1 cup REESE’S Peanut Butter Chips

1. Line 8-inch square pan with foil.

2. Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat. Add peanut butter chips; stir quickly just to distribute chips throughout mixture. Spread evenly in prepared pan.

3. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator. NOTE: For best results, do not double this recipe.

CHOCOLATE ORANGE FUDGE (Can be made in micro-wave)
2 1/2 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1/2 cup toasted and chopped pecans
2 teaspoons grated orange peel

1. Line a 8 x 8 x 2-inch baking pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
3. Remove from heat and stir in pecans and grated orange peel.
4. Spread in prepared dish and chill until until firm.
5. Carefully remove fudge from pan using the edges of the foil. Cut into squares. Store covered in refrigerator.
Makes about 2 1/2 pounds candy.

S’MORES FUDGE (Made on Stove Top OR Microwave

1 can sweetened condensed milk (Not evaporated milk)
12 oz. bag of milk chocolate or Semi-Sweet chips
1 cup mini marshmallows
3 graham crackers

1. Depending on melting method~ Place chocolate chips and Sweetened Condensed Milk in a pot or bowl.
2. Mix in broken cracker pieces into the heated and melted mixture.
3. Mix in mini marshmallows.
4. Spread evenly in a greased 9×9 pan/dish.
5. Before cutting, cool in refrigerate for one hour. Keep remaining fudge in frig.



A super-easy sweet treat!
Makes: About 3 dozen treats

1 bag (about 12 oz) semisweet chocolate, milk chocolate or butterscotch chips (2 cups)
2 cups chow mein noodles or any ready-to-eat cereal
1 cup peanuts

1. In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute.
Stir after 30 seconds- until softened. Keep stirring until smooth. If not completely softened, continue microwaving 15 seconds at a time, stirring after each microwave time, until smooth.

2. Stir noodles and peanuts into chocolate until well coated.

3.Drop by teaspoonfuls onto waxed paper. Refrigerate about 1 hour or until firm. Store covered in refrigerator.

Check out these super easy microwave PEANUT BUTTER FUDGE recipes! Both are yummy and easy to make with kids!

1 (8-ounce) package cream cheese, softened
1 cup (6-ounces) chocolate chips, melted
3/4 cup vanilla wafer crumbs
1/4 cup seedless raspberry preserves
1/3 cup almonds, finely chopped

Combine cream cheese and chocolate. Mix until well-blended. Stir in crumbs and preserves.
Shape into 1-inch balls and roll in chopped almonds. Chill several hours.
Makes 30 confections.

4 cups toasted oat cereal
1 (6 1/2 ounce) can salted peanuts
1 cup golden raisins
1/4 cup butter or margarine
1 (6 ounce) package semisweet chocolate chips

1. Mix cereal, peanuts and raisins in bowl.
2. Melt butter in saucepan over low heat.
3. Pour the melted butter over cereal mixture, using a fork to toss lightly until coated thoroughly.
4. Sprinkle chocolate chips over the mixture and toss again.

1/2 cup HERSHEY’S Premier White Chips
1 teaspoon shortening(do not use butter, margarine, spread or oil)
2/3 cup lightly salted peanuts
1 cup (8-oz. pkg.) HERSHEY’S KISS Candies

1. Line cookie sheet with wax paper.

2. Place white chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

3. Set aside 2 tablespoons candies for garnish. Stir remaining candies and peanuts into white chip mixture.

4. Drop by rounded teaspoons onto prepared cookie sheet. (Mixture may also be dropped into small paper candy cups.) Garnish with remaining candies.* Cool until set. Store in cool, dry place. About 2 dozen clusters.
*If desired, all candies can be stirred in.

An easy hands-on candy that kids can make…

3/4 cup sweetened condensed milk
3 cups confectionary sugar
1 tsp peppermint flavor

Start with 1 cup of confectionary sugar, adding in condensed milk slowly. Keep adding the sugar until you have made a simple dough. Add in the peppermint flavoring.

Shaping mints: Using a scoop-scoop out a bit of dough, then roll it into a ball.
Press the ball into a flat circle. Place circles on wax paper to dry, turning after an hour


1 cup (6 oz) semisweet chocolate chips
14 ounces sweetened condensed milk, divided
1 cup (6 oz) vanilla flavored baking chips
1 tablespoon peppermint extract
2 to 3 drops green food coloring

In a saucepan, melt chocolate chips and 3/4 cup condensed milk over low heat, stirring occasionally. Line an 8 inch square baking pan with waxed paper; butter the paper.

Spread half of melted chocolate mixture into pan; chill for 5-10 minutes (keep remaining melted chocolate at room temperature.

In another saucepan, melt vanilla chips. Stir in remaining condensed milk and mix well. Remove from the heat; add extract and food coloring. Chill. Spread over chilled chocolate layer; spread reserved melted chocolate on top of mint layer. Chill. Cut into 1 inch pieces.
Makes 5 dozen.

1 1/2 lb. almond bark
1 1/2 c. peanut butter
3 c. Rice Krispies
2 c. dry roasted peanuts
2 c. miniature marshmallows
1.  Melt almond bark.
2.  Add peanut butter, Rice Krispies, peanuts and marshmallows.
3.  Drop by teaspoons on waxed paper.

PUPPY CHOW…These are also known as ‘Muddy Buddies’ and ‘Reindeer Chow’ in the Winter…Kids (grown-ups too) love this one!

1 cup peanut butter
1/2 cup (1 stick) margarine
12 ounces chocolate chips
1 large box Crispix
2 1/2 cups confectioners sugar

1. Melt peanut butter, margarine and chocolate chips.
2. Pour mixture over large box Crispix; coat well.
3. In a paper bag put 2 1/2 cups confectioner sugar.
4. Add coated cereal.

Snack mix with chocolate, peanuts, marshmallows and pretzels. Start to Finish: 50 min.
Makes:16 cups snack
1 cup semisweet chocolate chips (6 oz),
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
2 cups salted dry-roasted peanuts
2 cups small pretzel twists, 2 cups miniature marshmallows
1 package (20 oz) vanilla-flavored candy coating (almond bark)

1. Place chocolate chips in freezer to chill. In large bowl, mix cereals, peanuts, pretzels and marshmallows; set aside.

2. In large microwavable bowl, microwave candy coating uncovered on High 1 minute 30 seconds; stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smooth.

3. Gently and quickly fold cereal mixture into coating with rubber spatula, stirring gently until evenly coated.

Stir in chilled chocolate chips. Spread on waxed paper; cool completely, about 30 minutes. Break into chunks. Store in airtight container in refrigerator. Betty Crocker Recipe

1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips (Can use all chocolate chips if desired)
1/2 cup chow mein noodles
1/2 cup salted peanuts

In a microwave or heavy saucepan, melt the chocolate and butterscotch chips; stir until smooth.
Stir in chow mein noodles and peanuts until well coated.
Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.


1 cup peanut butter
1 jar (7 ounces) marshmallow creme
1-1/2 cups crisp rice cereal
1-1/2 cups (9 ounces) HERSHEY’S Semi-Sweet Chocolate Chips
4 teaspoons shortening

In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated.
In a microwave, melt chocolate chips and shortening; stir until smooth. Roll cereal mixture into 1-in. balls. Dip in chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate until set.
Makes 30 candies.Recipe from Taste of Home

Waverly Crackers
1 cup melted butter
1/3 cup sugar
1 cup brown sugar
2 cups graham cracker crumbs
1/2 cup milk
1/2 cup chocolate chips
1/2 cup butterscotch chips
2/3 cup peanut butter

  • Line a 9 x 13 pan with crackers.
    Combine butter, sugars, crumbs and milk in a saucepan. Bring to a boil, turn heat down and stir constantly for 5 minutes or until it starts to thicken.
  • Spread half of mixture over layer of crackers.
  • Add another layer of crackers. Spread other half of mixture over.
  • Put another layer of crackers over all.
  • Melt chips and peanut butter together. Stir until smooth. Spread over crackers.
  • Refrigerate for 1 hour and mark with a knife through the chocolate.
  • Return to refrigerator for several hours and cut through bars.

1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
2 cups coconut
1 14 oz. can sweetened condensed milk
1 cup chocolate chips
2T. Peanut butter (optional)

1. Crush graham crackers into fine crumbs.
2. Combine crumbs, sugar, and butter.
3. Press mixture into the bottom of a 10″x11″ pan.
4. Stir together coconut and milk.
5. Spread over crumb crust. Bake @ 375 for 15 minutes.
6. Melt chocolate chips, stir in peanut butter and spread over warm baked mixture.


Ingredients: 12 whole graham crackers (about 5″ x 2.5 “), 1.5 cups butter  (3 sticks) use only butter-no substitutes, 1 cup packaged brown sugar, 2 cups sliced almonds

Line a 13″ x 1” baking pan with heavy-duty tin foil. Place graham crackers in the pan. (They fit perfectly!

In a saucepan, combine butter and brown sugar. Bring to a boil–stirring constantly. Carefully pour mixture over the graham crackers.  Sprinkle on the sliced almonds.  Bake at 400 for 6 to 8 minutes. Cool in pan for 4 minutes. Cut each cracker into four sections; transfer to wire racks to cool completely. (Image of candy-cooling on the rack-by KidActivities.net)

This recipe seemed so easy that I had to try it! IT IS EASY…and now sitting all wrapped in my freezer and waiting for the Holidays! Don’t let the brown sugar and butter mixture scare you as you stir it in the pot. It  comes together  wonderfully as it begins to boil. Barb (Image by KidActivities.net)

Saltine crackers
1 stick butter
1/2 c. brown sugar
12 oz. chocolate chips

Line jelly roll pan with foil. Fill bottom with Saltine crackers; place as close together as you can. Melt 1 stick butter. Add 1/2 cup brown sugar. Pour this over the crackers. Spread with a knife. Bake 10 minutes at 350 degrees or until light brown and bubbly. Remove from oven. Sprinkle with 1 (12 ounce) bag chocolate chips. When they melt, spread evenly with a knife. Cool; break apart. Enjoy. (I also made these~good but we enjoyed the above Toffee Cruch more! Barb)


25 soft caramels
1 tbsp. water
1 c. coarsely chopped walnuts
1 c. M&M’S plain chocolate candies
1/2 c. broken thin pretzel sticks

1. In medium saucepan, stir caramels and water over low heat until smooth.
2. Remove from heat and gently stir in nuts, candies and pretzels.
3. Drop by heaping teaspoonfuls onto greased waxed paper lined cookie sheets. Let stand until firm. (Image by KidActivities.net)

NOTE: I made these following the above reciepe; however, I think these chewy delights would be excellant using chopped pecans or peanuts instead of the walnuts.

1 1/2cup Broken pretzel sticks
1 1/2 cup Nuts; chopped
1 pound White candy chocolate
Break pretzels into thirds, add nuts. Melt chocolate according to package directions. Pour chocolate over pretzels and nuts, stirring to cover all. Drop by spoonfuls onto wax paper on cookie sheet. Refrig about 10 minutes.

Small pretzels (twisted)
ROLO Chewy Caramels in Milk Chocolate
Pecan halves

1. Heat oven to 350 F. Line cookie sheet with parchment paper or foil.

2. Place one pretzel for each pretzel treat desired on prepared sheet. Top each pretzel with one ROLO Chewy Caramel in Milk Chocolate.

3. Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either A pecan half or additional pretzel. Cool completely before storing in airtight container. (Image by KidActivities.net)


16 c. popped popcorn
2 c. firmly packed brown sugar
1/2 c. dark corn syrup
1/2 tsp. baking soda
2 c. of M&M’S, raisins, chocolate mints
5 c. miniature pretzels
1 c. butter
1/2 tsp. salt
1 c. salted peanuts

1. Heat oven to 200 degrees. In large roasting pan combine popcorn and pretzels, set aside.

2. In 2 quart saucepan combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes).

3. Continue cooking, stirring occasionally until small amount of mixture dropped in ice forms a soft ball or candy thermometer reaches 238 degrees.

4. Remove from heat, stir in baking soda.

5. Pour over popcorn and pretzels, sprinkle peanuts over caramel mixture. Stir until all popcorn is coated.

6. Bake for 20 minutes, stir. Continue baking for 25 minutes. Remove from oven.

7. Stir in candy.

8. Immediately place caramel corn on waxed paper, cool.Break into pieces and store in tightly covered container.


PEANUT BRITTLE (Not as ‘Kid Friendly’ in making–as other recipes))
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons softened butter
1 teaspoon baking soda

1. Grease a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. 3. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
4. Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet.
5. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.


Ingredients: 3-5 pounds apples, 1/4-1/2 cup sugar, if desired, 1/8 cup lemon juice, if desired, 1 teaspoon cinnamon, 1 teaspoon nutmeg

1. Peel, core and slice apples.
2. Cook uncovered in a heavy 3-quart saucepan over low heat. If apples are dry, add a little water to prevent scorching. Cook until the they have the appearance of applesauce. Continue cooking until apples are brown and look like apple butter.
3. Add sugar if apples aren’t sweet enough and add lemon juice if the apples aren’t tart enough.
4. Add the spices. Mix completely and let cook a little longer to allow the flavors to blend. When the apple mix clings to an upturned spoon, it is ready.
5. Cool in an uncovered pot.
6. Spread mix evenly and thinly on 2 waxed paper lined cookie sheets. Let dry in a warm oven (125 degrees) overnight or on the counter uncovered, for 2-3 days. Check the apple leather for dryness. When you can touch it with your finger and it is not sticky, it is dry enough. It should be flexible, not brittle.
7. Cut in 1/2 inch strips.
8. Wrap in waxed paper or plastic wrap. Eat like a fruit roll. Store in tightly sealed containers; it can also be frozen and will keep well for months.


Microwave high-quality chocolate in a bowl.
Dip any of the following foods to make chocolate candies:
Cookies, dried fruit, citrus peel, granola bars, pretzels, peanuts, caramels, and marshmallows.  Fruit such as cherries, strawberries, oranges, kiwi, bananas, orange segmants, sliced or whole apples, raspberries and melons also make wonderful dipped candies.


  • When I melt chocolate for dipping- I add about a teaspoon to teaspoon and half of shortening such as ‘Crisco’ to the chocolate. (The amount of shortening depends on the amount of chocolate being melted.) Do not use liquid shortening.
    I also microwave in short intervals. If chocolate is heated too long it will become hard. I don’t have half power on my microwave-so I use the ‘defrost setting’—starting with one minute and adding 25 to 30 seconds as needed. Usually when ready, the chips will still have shape; however, when stirred they melt down. (Barb/KidActivites)
  • Make sure fruit is rinsed and thoroughly patted dry.
  • Leave membrane on orange-sections.
  • When dipping rasberries, do not wash them and thread 3 to 4 on skewers. Slice bananas in long pieces.
  • White chocolate is great to use for a black and white effect. Let the first chocolate harden before dipping or drizzling with the other.
  • To avoid messy hands, try dipping some of them with skewers or toothpicks. Place the chocolate candies on a cookie sheet that has been covered with wax paper and refrigerate or freeze until they harden.


1 (6-ounce) box Nestle Toll House Premier White Baking Bars, or semi-sweet chocolate baking bars
1 tablespoon vegetable shortening
24 bite-size pieces fresh fruit (strawberries, orange, kiwi, banana or melon), rinsed and patted dry

1. Line baking sheet with waxed paper.
2. Microwave morsels and shortening in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool slightly.
3. Dip fruit about halfway into melted baking bars; shake off excess.  Place on prepared baking sheet; refrigerate until set.
Makes 24 pieces.

1. Microwave 1/2 cup NESTLE TOLL HOUSE Premier White or Semi-Sweet Chocolate morsels or baking bars, broken into pieces in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 1 minute.
2. knead.
3. Microwave at additional 10 to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over fruit. Refrigerate until set.

EASY CHOCOLATE COVERED CHERRIES (These are ohhhh so good!)

2 (10-ounce) jars maraschino cherries, with stems
1 (12-ounce) package milk or semisweet chocolate chips (I also add about a teaspoon of solid vegtable shortening–see my above tips under ‘Hand Dipped Candies’ Barb/KidActivities)
Drain cherries; discard juice or use for another purpose.
Put cherries on paper towels to dry completely.

Put chocolate chips in a medium saucepan with a heavy bottom. Heat over low heat, stirring constantly, until chocolate is melted.(The chocolate can also be melted in the microwave.) Remove from heat.

Dip cherries into chocolate; swirl to coat completely. Place on a baking sheet lined with waxed paper. Refrigerate until set
Makes 5 dozen.

If desired, dip some of the cherries in melted white chocolate chips instead.  Start with 1 minute then continue at 30-second intervals, stirring after each, until completely melted.
Recipe from Cherry Marketing Institute.


Peel bananas and slice them into several pieces.

  • Place 8 oz. chocolate chips in a microwave safe bowl and cook on high until melted  for about 1 minute, stirring every 30 seconds until smooth.
  • Dip the banana slices in the chocolate; roll them in other ingredients as desired:
    Colored sugars, cinnamon sugar, peanut butter, chopped nuts, coconut, ice cream sprinkles, crushed cookies…


20 /sucker/lollipop sticks (found at cake decorating or craft stores)
20 large marshmallows
1 cup (6 oz.) Nestle Toll House Premier White Chips/Morsels
1 cup (6 oz.) Nestle Toll House Milk Chocolate Chips/Morsels

Line baking sheet with wax paper.
Push each sucker stick halfway through a large marshmallow; set aside.
Melt white morsels according to package directions. Immediately dip 10 marshmallow lollipops lightly in the melted morsels for a thin coating.
Set the stick side up on prepared baking sheet.

Melt milk chocolate morsels according to package directions. Repeat dipping process as above with remaining marshmallows.
Refrigerate marshmallow suckers for 10 minutes or until hardened. (TIP: KidActivities also added about a half teaspoon of shortening –such as Crisco–into each chocolate to make it more smooth as it melted.)
Makes 20.

Optional: Colored sprinkles/jimmies can either be sprinkled on top of the white chocolate layer or the bottom chocolate layer.

NOTE: Next time I’d use a Styrofoam block of some sort in which to insert the sucker sticks.  Laying the ‘double dipped’ marshmallows on the wax paper (sticks up) creates a flat bottom.(Barb)



1 teaspoon butter
2 cups granulated sugar
1/3 cup evaporated milk or cream
3 tablespoons pumpkin
1/4 teaspoon cornstarch
1/4 teaspoon (rounded) pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 cup chopped nuts, optional

1. Line an 8 x 8 x 1 1/2-inch square pan with aluminum foil, allowing the foil to hang over the edges of the pan. Grease the pan with 1 teaspoon of butter.
2. Place sugar, milk, pumpkin, cornstarch and pumpkin pie spice in a saucepan and cook quickly, stirring them constantly until they boil.
3. Cover and cook 2 to 3 minutes.
4. Uncover, reduce heat and cook until the mixture reaches the soft-ball stage.  or when a small amount dropped into chilled water forms a ball and flattens when picked up)
5. Remove from heat and place in a mixing bowl. Cool slightly
6. Add vanilla and beat with mixer until smooth and creamy.
Add nuts, if desired.
7. Pour into prepared baking pan. When firm, remove fudge from pan, peel away foil and cut into squares.
Makes 1 1/2 pounds.


MAKE SNOW PEOPLE! A  snack and craft in one…

Ingredients: Both Large and Mini Marshmallows, Pretzel Sticks, Raisins, Small Candies– Mix confectionary/icing sugar and a little water to make a thick paste to put together…

Just put out goodies and allow children to create snow people and sculptures. Insert pretzel sticks into the marshmallows and build from there…Of course put out extras for the kids to munch on as they build!

FOR THE ABOVE PICTURED MARSHMALLOW SNOW PEOPLE… Get creative and try some other ways! As ‘Tricia at Craft Addict’ made with her children- take three mini marshmallows, dip in white chocolate and then decorate with assorted sprinkles. Her children also made the snowmen using three large marshmallows on sucker sticks and last–rolled miniature marshmallows in white chocolate and then shredded coconut. Yumm..the kids will love this one! (Photo is with permission  of Craft Addict)

This one is really good—a tradition in many holiday homes!  (I make this every year! Barb)

1 2/3 cups (11-ounce package) Nestle TOLL HOUSE Butterscotch Morsels
1 1/2 cups (9 ounces) Nestle® TOLL HOUSE Semi-Sweet Morsels
1/2 cup creamy peanut butter
2 cups pretzel sticks
2 cups dry-roasted peanuts
1 1/3 cups Nestle RAISINETS Milk Chocolate-Covered Raisins

1. Butter 13 x 9-inch baking pan.

2. Microwave 1 1/3 cups butterscotch morsels, semi-sweet morsels and peanut butter in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

3. ADD pretzels, peanuts and Raisinets; stir well to coat. Spread into prepared baking pan.

4. REFRIGERATE for 1 hour or until firm.

5. Break into bite-size pieces or chunks. Note: It can be very difficult to break apart. Last time I made this– my husband used a chisel LOL! Yes-it was clean…Barb

CHOCOLATE DIPPED CANDY CANES (Great to stir Hot Cocoa!) 
Candy canes
Chocolate chips or favorite melting chocolate
Hot Chocolate Drink Mix

1. Melt chocolate in microwave. If using semi-sweet or milk chocolate chips-melt it in the microwave and check it each minute.
2. Dip the candy canes half-way into the chocolate.
3. Lay on wax paper to cool. You’ll now have the yummiest stir sticks around!

These would also make nice gifts! Check out the “Suggestions for wrapping dipped pretzels” for ideas-page bottom of ‘Wrapping Gifts Category!
Also check out Ideas & fun with Candy Cane ideas and all the wonderful Cocoa recipes!


Bag of Large Marshmallows, Corn Syrup, Sugar Crystals, Cake Sparkle Sprinkles

Gently brush each marshmallow with corn syrup.
Roll in sugar crystals and cake sparkles.
Set aside on parchment paper to dry.
Cover lightly with saran wrap to keep air off so marshmallows don’t dry out.
Once set, enjoy or place into snack-sized zip loc bags for gifts or later!


To make a candy garland– thread a needle with floss. Thread the candy and make a knot at the ends. You can hang the garlands on a tree, about the room or chandeliers. OR…

Use wrapped treats and an ordinary  stapler. Simply staple the ends of the wrappers together. (For loops and dips, make sure the garlands are at least double the length of the surface from which you will drape them.


When the Christmas Holidays are over–buy all the red and green  M&M candies you can. Often they are on sale at 50-75% off and you can use the red for Valentine’s Day and save the green for St. Patrick’s Day!


Make Rice Krispie Squares according to recipe. Once the Rice Krispies are made, cut them into hearts using a Valentine cookie cutter.  Place a popsicle or candy stick into each cut-out rice krispie. Place the Rice Krispies in refrigerator or freezer for five to ten minutes. The coolness of the rice krispies will help the chocolate adhere quickly and easily to the treats.

Melt chocolate. (You can melt 2 large candy bars or your favorite chocolate) When treats are sufficiently cool, dip each rice krispie heart.  Sprinkle (with sprinkles) each treat immediately after dipping in chocolate being careful to keep them upright while drying. No Fuss suggests placing the dipped choclate treats in a tall glass to dry instead of placing them on wax paper. Eat and enjoy or if giving for a gift–finish the Valentine treats by covering them with cellophane and a bow. Courtesy of No Fuss Fabulous

Other Rice Krispy type treats are in the ‘NO BAKE’ Category

EASY VALENTINE PRETZELS ~ HUGS & KISSES… (Or ANY TIME goodies–it all depends on the color of M&M’s you use!)


3 (10 ounce) bags checkerboard, windowpane or round shaped pretzels
1 (large pound size) bag M&Ms plain chocolate candies.  Use Red and Pink for Valentine and other colors to match other holidays and seasons. ( Red and green for Christmas, Green for St. Patricks’ Day, ANY color when you just want to indulge in something sweet and salty!)

Hershey’s Hugs chocolates
Hershey’s chocolate kisses

Directions: Preheat oven to 170 degrees.  Place pretzels on a parchment or waxed paper-lined cookie sheets in a single layer. DO ONLY ONE TYPE OF CANDY PER SHEET because the Hugs melt faster than the kisses.

Unwrap Hugs or Kisses, place one on each pretzel, repeat for an entire cookie sheet.

Place cookie sheets in the preheated oven, bake 4 MINUTES FOR THE SHEET OF pretzels and HUGS—-5-6 minutes for the pretzels and KISSES. Remove from oven and immediately put a M&M on top of each pretzel/chocolate, pressing down gently. When pressing down you may need to wiggle the chocolate around a little to fill in any gaps between the chocolate and the pretzel. This will help the chocolate stick to the pretzel.

Place cookie sheet in freezer or refrigerator until the chocolate is reset.  If this is a gift…wrap either in cellophane bags, a tin or a candy box. (Image by KidActivities.net)

St. Patricks’s Day Hugs! This image shows how the above recipe can be adapted to any season or holiday! (Image by KidActivities.net)

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