Martha Washington Candies Recipe

"Here is a candy that can be given as gifts during the holidays or just gobbled up whenever you have a hankering for it. They are a hand-dipped pecan candy in a fondant-like base."  Original recipe yield: 8 dozen.

INGREDIENTS:

1 cup margarine
4 cups confectioners' sugar
1 (14 ounce) can sweetened condensed milk
2 cups shredded coconut
2 cups chopped pecans
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

DIRECTIONS:

Line 2 cookie sheets with wax paper. Set aside.
Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.
Form into small balls and place on prepared cookie sheets . Chill until very firm.
Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.

Melt In Your Mouth Toffee

"This is the easiest, best toffee I have ever made. Everyone who tries it wants the recipe."  Original recipe yield: 48 servings.

INGREDIENTS:

1 pound butter
1 cup white sugar
1 cup packed brown sugar
1 cup chopped walnuts
2 cups semisweet chocolate chips

DIRECTIONS:

In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.

Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

Milk Chocolate Popcorn

 "Kids of every age will love these crunchy treats! Loaded with chocolate and peanuts they make great snacks and stocking-stuffers."  Original recipe yield: 14 cups.

INGREDIENTS:

12 cups popped popcorn
2 1/2 cups salted peanuts
1 (11.5 ounce) package Milk Chocolate Morsels
1 cup light corn syrup
1/4 cup butter or margarine

DIRECTIONS:

PREHEAT oven to 300 degrees F (150 degrees C). Grease a large roasting pan. Line a large bowl or serving plate with waxed paper.
COMBINE popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.
BAKE, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks.