Candied Puffcorn

I used to make this recipe with popped corn, but tried it with the puffed corn and LOVE it!
Chocolate drizzled Puffcorn
White chocolate pieces
Milk chocolate pieces
Dark chocolate pieces
Melt white chocolate in microwave and pour over corn puffs. Spread on cookie sheet and cool. Melt milk chocolate in microwave and drizzle over puffed corn, then drizzle dark chocolate. Chill until set. Put in cellophane bags. Great for neighbor gifts.
Here's another recipe to try with Puffcorn
Kari's Caramel Puffcorn
2 sticks butter
2 c. brown sugar
1/2 c. light Karo syrup
1/2 tsp. vanilla
1/2 tsp. baking soda
2 pkgs. Chester's puffcorn, butter flavor
Place puffcorn in a large roasting pan and set aside. In a large saucepan, combine butter, sugar and corn syrup and boil for five minutes over medium heat, stirring occasionally. Stir in vanilla and baking soda (it will bubble up). Pour over puffcorn and mix until well-coated. Bake at 250 for one hour, stirring every 15 minutes.

See's Fudge

I used to make this fudge recipe every year and give it to visiting and home teaching families for Christmas.
From: Joan Morris
18 oz. Guittard chocolate Chips
1 jar marshmallow cream
2 cubes butter
2 c. nuts (opt)
2 tsp. vanilla
Put in large tupperware bowl
Mix 4 1/2 c. sugar and 1 can evaporated milk. Heat up and stir constantly. Boil 9 minutes exactly. Pour over ingredients in bowl. Stirl with wooden spoon until well blended. Pour into large pan. Chill 24 hours.

JoAnn's Popcorn

JoAnn made this popcorn for our family when Whitney had her Missionary "farewell". It is crunchy not sticky and buttery good!
Boil
2 sticks butter
2 c. brown sugar
1/2 c. corn syrup
1 tsp. salt
add 1 tsp. soda
1 tsp. vanilla
Pour over popcorn.
Place on cookie sheets. Bake 250°F for 1 hour.

Fast Fudge

From: Lori Darrington
1 can sweetened condensed milk
4 c. milk chocolate chips
1 tsp. vanilla
Prepare pan by lining a 9x9x2 pan with wax paper and the coating it with butter, so it won't stick to the candy. Melt together in heavy pot, sweetened condensed milk and milk chocolate chips. Do not boil! Add 1 tsp. of vanilla or other flavoring and pour into pa. Refrigerate until set. Cut and enjoy. This fudge can be frozen.

Chocolate Cheese Ball

Cindy gave these for Christmas one year.
From: Cindy Hurst
1 package cream cheese, softened
1/4 c. butter, softened but not melted
1/4 c. powdered sugar
1 c. milk chocolate chips or broken candy bar
Crush chocolate chips in food processor or blender. Mix ingredients and form into a ball. Roll in hot cocoa mix or crushed almonds or pecans.
Serve with graham crackers or plan cookies.

Caramels and Caramel Corn

We made these with the Miamaids and they turned out delicious!
From: Lori Darrington
1 c. Karo
1 cube butter
2¼ c. brown sugar
1 can sweetened condensed milk
Cook butter, sugar and karo until it boils. Remove from heat, add milk stirring constantly. Cook another 2 minutes for caramel corn. Cook firm ball
Caramel Corn - pour over popped corn and stir until coated.
Caramels - pour into buttered pan- Cool and cut with scissors. Wrap in waxed paper and enjoy.

Caramels

From: Patty Mickelsen
2 c. sugar
2 c. light corn syrup
1/8 tsp. salt
1/2 c. butter
2 c. evaporated milk
1 tsp. vanilla
Boil sugar, corn syrup and salt to 245°F (hard ball stage). Add butter then add milk gradually so that syrup doesn't stop boiling, stirring constantly. Cook rapidly to firm ball stage 244-248°F to caramel consistency. Candy is very thick and sticks easily at the last. Add vanilla and pour into greased shallow pan with out scraping sides of sauce pan. Cool thoroughly before cutting.