Recipes

Puppy Chow

1 C. Peanut Butter
½ C. Butter
12 oz Merckens Milk Chocolate Coating
12 oz box of Crispix Cereal
1 lb powdered sugar

Melt Peanut Butter and butter together, add to melted chocolate, coat cereal, let set for approx. 10 minutes. Cereal will still be wet, put powdered sugar in bag (Ziploc recommended) spoon in wet cereal mixture, shake until coated. Let stand a few hours before serving.

Toasted Almond Bark

1 lb. Merckens White Coating
10 – 12 drops Almond oil
4 oz. Coconut crunch

Melt chocolate, add oil, stir in coconut crunch, pour onto a cookie sheet, sprinkle with additional coconut crunch, let harden, break into pieces, serve.

S'mores

1 ½ lbs. Merckens Milk Chocolate Coating
24 graham squares
¼ c. butter
40 marshmallows

Melt chocolate, pour thin layer into pan (disposable 1/2 sheet pan size), layer graham crackers, melt together butter and marshmallows, pour over graham crackers (work fast) use back of a spoon to spread, pour remaining chocolate over marshmallows, let harden, cut and serve.

POPCORN CANDY CLUSTERS

1 Cup (1/2 pound) Coating (milk, dark, butterscotch, or peanut)
1 cup freshly popped popcorn
1 cup nuts

Melt coating. Add popcorn and nuts. Stir until coated. Drop by spoonfuls onto waxed paper and let set until firm. When firm, store in plastic bags.

WHITE MOUNTAINS

1 Pound White Coating
3/4 Cup chopped nuts (pecans or walnuts)
3/4 Cup dry macaroon coconut (white)
1 cup miniature marshmallows

Melt coating. Stir in remaining ingredients. Drop by tablespoons into clusters on waxed paper. YIELD: about 2 pounds

HAYSTACKS

1 Pound White Confectionery Coating
1/2 Pound white dessicated coconut

Melt coating, stir in coconut. Drop by teaspoonfuls onto waxed paper. May have to adjust proportions according to humidity. May also drop directly into candy cups instead of
waxed paper.

CHRISTMAS RIBBONS

4 1/2 Cups Sifted Powdered Sugar
1/4 Cup Melted Butter or Margarine few grains salt
1 teaspoon Vanilla
2 Tablespoons Half and Half
1 Ounce Melted Chocolate Coating
1/3 Cup Chopped Nuts
Green Food Color
2 Tablespoons Chopped, Drained Maraschino Cherries

Combine 4 1/4 cups powdered sugar, butter, salt, and vanilla. Add enough half and half to make a mixture that holds it's shape. Knead until smooth. Divide into thirds. To one third, add melted coating. To another third, add nuts and enough green food coloring to tint it a delicate shade of green. To the last third, add chopped cherries and the other 1/4 cup powdered sugar. Mix each third well. Line an ice cube tray with aluminum foil. Spread and pat chocolate candy in bottom of tray. Place the green candy on top. Place candy with cherries on top of green layer. Set in refrigerator 1 hour. Remove and slice. YIELD: 1 1/4 Pounds

TURTLE DRUMSTICKS

WRAP CARAMEL AROUND PRETZEL STICKS, DIP IN CHOCOLATE CONFECTIONERY COATING, ROLL IN CHOPPED NUTS

CHINESE PEANUT STACKS

MELT BUTTERSCOTCH FLAVORED CONFECTIONERY COATING, MIX WITH CHINESE RICE NOODLES

MOTHER MURPHY'S FUDGE

ONE POUND OF ANY FLAVOR CONFECTIONERY COATING
ONE 14 OUNCE CAN OF SWEETENED CONDENSED MILK

MIX TOGETHER AND MELT (ADD NUTS IF DESIRED) POUR INTO GREASED 8" PAN CHILL FOR AT LEAST TWO HOURS* (CAN ALSO BE USED AS A CANDY FILLING)

TRUFFLE FILLING

14 OUNCES OF CONFECTIONERY COATING
1/2 CUP WHIPPING CREAM

BRING CREAM TO BOIL, ADD COARSELY CHOPPED COATING COVER-LET SET 5 MINUTES STIR UNTIL SMOOTH-CHILL UNTIL SET AND READY TO USE (APPROXIMATELY 1 1/2 - 2 HOURS) *(CAN ALSO BE USED AS A TRUFFLE, WITHOUT DIPPING)

THIN MINT COOKIES

DIP RITZ CRACKERS INTO MELTED CHOCOLATE MINT COATING

BASIC HARD CANDY

2 CUPS SUGAR
2/3 CUP LIGHT CORN SYRUP
3/4 CUP WATER
OIL FLAVORS (OPTIONAL)
COLOR (OPTIONAL)

IN A SAUCEPAN, BLEND SUGAR, CORN SYRUP, AND WATER. BRING TO A BOIL OVER HIGH HEAT, UNTIL MIXTURE REACHES 290 DEGREES. REMOVE PAN FROM HEAT. ALLOW TO STAND UNTIL BUBBLES HAVE SIMMERED DOWN. ADD FLAVORING AND COLOR AS DESIRED. TOO MUCH STIRRING WILL CAUSE SYRUP TO SOLIDIFY INTO A HARD SUGARY LUMP.

MOLD INTO DESIRED SHAPES IN PAM SPRAYED HARD CANDY MOLDS. WORK FAST. KEEP MIXTURE WARM OVER HOT WATER. IF MIXTURE BECOMES TOO COLD AND THICK, IT MAY BE WARMED FOR A FEW SECONDS IN A MICROWAVE.

MOST HARD CANDY MOLDS CAN ONLY TAKE 320 DEGREES.
SOME HARD CANDY MOLDS CAN TOLERATE UP TO 375 DEGREES. THESE CANDY MOLDS CAN BE USED TO BAKE IN, ALSO.