Recipes

Combine sugar, syrup, water and salt. Bring to a boil over medium heat. Cook until thermometer reads 275 degrees. If mixture starts to turn dark, remove from heat. Add food coloring, extracts / flavors and allow to set for a few seconds before stirring. Mix well. Pour out on jelly roll pan (cookie sheet with sides). Be sure to spray pan with Watkins Cooking Spray before pouring mixture onto it. After candy hardens, you can break apart in small easy-to-eat thin pieces. (OPTIONAL: You may coat candy with powdered sugar if desired - may prevent candy pieces from sticking together in storage). Suggested Extracts & Flavorings include: Caramel, Peanut Butter, Banana, Coconut, Lemon, Strawberry, Orange, Peach, Peppermint, Pineapple, Lime, Cherry and Raspberry. Other extracts / flavorings could be used depending on what you like. Makes great gifts packaged up in decorator tins!! Enjoy!!

From the kitchen of Linda Sikut, Watkins Independent Manager

Makes 1 batch per flavor

15

2 Cups Sugar

1/2 Cup Water

1/2 Cup Light Corn Syrup

Dash of salt

few drops of food coloring

2-3 teas. Of Watkins Extracts

Combine 2 cups of firmly packed brown sugar, 1 cup granulated sugar, 1 cup evaporated milk, 1/2 cup butter or margarine. Bring to full boil over moderate heat - stir often - boil for 15 minutes. Remove from heat, add 1 jar marshmallow cream, one 6 ounce package Butterscotch Bits - one 6 ounce package chocolate bits - stir until bits are melted - blend in 1 cup walnuts and 1 teaspoon vanilla. Pour into greased 9x9 pan. Chill and cut.

From the Kitchen of: Nicki Conroy

Approximately 2 1/2 pounds

15

2 cups firmly packed brown sugar

1 cup sugar

1 cup evaporated milk

1/2 cup butter or margarine

1 jar marshmallow cream

1-6 ounce package Butterscotch Bits

1-6 ounce package chocolate bits

1 cup walnuts

1 teaspoon vanilla

In a large bowl, beat together sugar, butter, peanut butter, and vanilla. Beat on high to incorporate as much air as possible into the mixture. Scoop out mixture on to a cookie sheet covered with wax paper. The scoops should be about 1 tablespoon. Put sheet in freezer to chill.

While mixture is chilling, melt chocolate in either a double boiler or in the microwave. Be careful not to burn the chocolate or to let it get any water in it. Dip mixture in chocolate and place on another cookie sheet covered with wax paper, place peanut half on top, and put in freezer.

Serve at room temperature.

Store in airtight container. These will keep for about one month in the refrigerator or 2 months in the freezer

From the Kitchen of: Beth McRorie of Home Indulgences

3 dozen

15

1 large bag chocolate chips or 2 bars good quality chocolate

4.5 cups powdered sugar

2 cup peanut butter

1 cup butter (softened)

2 teaspoons vanilla

peanuts (optional)

cookie sheets

wax paper

In double boiler, melt 12 ounces of GOOD dark chocolate chips. Stir occasionally; when smooth remove the chocolate from the bottom of the double boiler. Leave water boiling. Allow the chocolate to cool to nearly room temperature. (You should still be able to stir it). Add egg yolks, one at a time. Stirring between additions to keep as smooth as possible. (The mixture will seize up and get remarkably stiff! Don't worry, this is normal.) Replace chocolate mixture on the double boiler; bring back to soft stage. Add butter, cut into chunks and stir until blended. Add liquor, stir until blended.

You now have two choices.

Place mixture in a bowl and refrigerate overnight. Roll a small amount of mixture in your hand, (a bite sized piece). Roll in cocoa powder.

OR

Line a cookie sheet with plastic wrap. Pour mixture into pan and spread evenly. Refrigerate until chilled. Cut into bite sized pieces. Roll in cocoa powder.

Of the two, I prefer the 2nd method because I don't wind up with melted chocolate all over me. It all depends if you like your candy in little balls or little squares!

You can also roll the candy in crushed nuts, or coconut (though the choc will bleed color into the light color) or any other stuff. But the cocoa is a tasty contrast to the sweet truffle.

When I make these in winter, I wait for a good freezing day and place the candy outside to cool, so I don't take a lot of fridge space from my other holiday excesses!

Hope you enjoy the recipe. It's much easier than it sounds!

From the kitchen of: Psyndi

15

12 ounces of GOOD dark chocolate chips. (Imitation chocolate will not work.)

4 egg yokes, room temperature

2/3 Cup UNSALTED butter (not margarine)

1/4 Cup Liquore.g. Coffee Flavored, Orange Flavored Liqueurs; whiskey with 2 TBS instant coffee mixed in; triple sec; brandy