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Making great candy in your home kitchen

While we are home all the time, it is a great time to make some candy! Since we are all on stay-at home we can still have treats and enjoy all the family time as we watch movies and sitcoms. “BEST BAKING!”

• 2 cups chunky peanut butter
• 1 (8-oz.) Hershey milk chocolate bar
• 1 box powdered sugar
• 1 stick butter or margarine
• 1 cup chocolate chips
• 4 cups Rice Krispies
• 1/2 bar paraffin wax – (Get at grocery or hardware store)

Melt butter or margarine. Mix with peanut butter. Add sugar and Rice Krispies. Use hands and mix. Mold into balls about the size of walnuts. In a double boiler, melt 8 ounce Hershey bar and 1 cup chocolate chips. Use 1/2 bar of paraffin wax and add to chocolate mixture. Dip each ball in chocolate, using a slotted spoon. Place on waxed paper-lined cookie sheets. Chocolate should set up quickly, or add more paraffin. May be frozen to store. Makes 8 dozen.

• 1 pkg. milk chocolate chips
• 1 pkg. caramels
• 2 tbsp. shortening (Crisco)
• 5 tbsp. butter
• 1 cup peanuts, crushed
• 2 tbsp. water

Melt chocolate chips and shortening. Spread 1/2-inch foil-lined 8×8-inch pan. Chill. Melt caramels, butter and water. Add peanuts. Chill. Top with remaining chocolate. Keep chilled until ready to wrap, in small squares and plastic wrap. Tie with ribbon.

• 2/3 cup melted butter
• 4 cups oatmeal
• 1 cup brown sugar
• 2 tsp. vanilla extract
• 1/2 cup Karo corn syrup
• 1 cup chocolate chips
• 2/3 cup peanut butter

Melt the 2/3 cup margarine. Mix in another bowl the remaining ingredients. Pour margarine over mixture. Spread in a 9×13-inch pan. Bake at 350 degrees for 12-15 minutes. Top is bubbly when done; cool. Topping: melt the chocolate chips and peanut butter together. Spread over crust. Refrigerate: then cut into squares.

• 1 cup white sugar
• 1 cup Karo corn syrup (white)
• 1-1/2 cups extra crunchy peanut butter
• 4 cups Rice Krispies
• 8 squares Almond bark chocolate

Mix sugar and syrup well. Add peanut butter and Rice Krispies. Press into the bottom of a rimmed greased cookie sheet. Melt 8 squares of almond bark chocolate and spread over top. Let cool and cut into squares. Yield:150 squares.

• 1 medium potato, boiled and cooled
• 1/8 tsp. salt
• 1 pkg. shredded coconut
• 1/2 tsp. vanilla
• 3 lbs. confectioner’s sugar
• 3 squares melted chocolate

Mash potato; add vanilla, salt, and coconut (it will be runny). Add 1 lb. of the powdered sugar and Knead. Gradually add as much sugar as needed to form a large firm ball while kneading. Pound out to a thickness of 1/2 of wax paper; Cover with melted chocolate. Score while still moist so the chocolate won’t chip later. Let set until chocolate is firm, then finish cutting.

(Don’t tell what’s in this fudge until your friends beg for more)
• 1 cup (2-sticks) butter
• 1/2 cup cocoa powder
• 8-oz. Velveeta cheese, chopped
• chopped pecans (optional)
• 1-1/2 tsp. vanilla extract
• 2-(16-oz. Pkg) confectioner’s sugar

Melt butter and cheese in saucepan over low heat, stirring constantly until melted. Mix in vanilla. Pour mixture of confectioner’s sugar and cocoa in a bowl; mix quickly until smooth. Spread in buttered 9×13-inch dish. Pat pecans over top if desired. Let stand until set. Cut into squares. Yields: 3 pounds.

Patti Howerton is a retired accountant and caterer and can be reached at phowerton@ gmail.com