The Dynamic Duo
Makes 3 1/2 dozen candies
1 pkg (6oz) butterscotch morsels
1/2 c chunky or creamy peanut butter
1 c mini marshmallows
1 (3 oz) can chow mein noodles
In top of double boiler over hot, not boiling water, melt morsels and PB together. Add marshmallows stirring constantly, until mixture is smooth. Gently fold in noodles, blend well and drop by teaspoon onto wax paper to cool and set up.
4 cups sugar
1 ¾ c light corn syrup
1 c water
1 T desired flavored extract or 1 t flavored oil.
Food coloring as desired.
Line a 15 x 11 inch baking pan with foil and lightly grease or sprinkle evenly with loght coating of powdered sugar.
Set aside.
In medium pan combine sugar and syrup with water and cook over medium heat. Stir til sugar dissolves. Increase heat and bring to boil.
With a brush dipped in water, wash down any crystals that form on the sides of the pan. Boil rapidly until candy thermometer registers 300 degrees F, hard cracked stage.
Immediately remove from heat and stir in desired flavor (we use essential oils like cinnamon and spearmint by NOW from Whole Foods).
Pour into prepared pan. let cool completely.
When hard, remove from pan, break into pieces with kitchen mallet.
Dust with powdered sugar to keep from sticking together.
Beautiful and Delicious!
For multiple flavors and colors, divide candy mixture after cooking, flavor and color each one as desired.
Make 2 ½ pounds of candy.
Rice Krispie Date Snowballs- John Chamberlain
1 stick of butter
1 cup white sugar
1 egg, slightly beaten
1 cup chopped dates
2 cups Rice Krispies cereal
1/2 cup chopped nuts (walnuts or pecans work best)
2 cups flaked coconut
Melt butter, add sugar and beaten egg over medium heat. Add the chopped dates and cook for 10 minutes. Turn off heat. Cool for 3 minutes.
Add the Rice Krispies and nuts. The mixture will be hot, so wait a minute or two before shaping into balls and rolling in coconut. I’m always burning my hands making these cookies, but they’re soooo worth it. To avoid hurting yourself try dropping the mixture by teaspoonfuls directly onto the plate with the coconut, cover the drops with coconut and then form them into balls. Place on parchment paper to cool.
Makes about 2 dozen if you like them big, or more if you make them a bit smaller.
