Chocolate Christmas Candies  Dipped Spoons  Mint Chocolate Squares  Peanut Butter Swirl Squares  Molded Peanut Butter Patties  Hand Pulled Taffy  Caramels  Chocolate Dipped Candy Canes  Chocolate Dipped Dried Fruit  Chocolate Dipped Pretzels  Gummy Fruits
	Chocolate Christmas Candies
	Ingredients and Equipment: 1 Cup Butter ½ Cup Creamy Peanut Butter 2 1/3 Cups Graham Cracker Crumbs 2 Cups Confectioners' Sugar, Sifted 2 Cups Flaked Coconut 1 Cup Walnuts, Chopped 6 oz. Semi-Sweet Chocolate Chips 1 Paraffin Piece, 2 ½", Cut Up 2 quart saucepan Cookie sheet Wax paper Aluminum foil Directions: 1. Combine the butter and peanut butter in a 2 quart saucepan. Cook over medium heat, stirring constantly, until melted. Remove from heat. 2. Combine the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in a bowl. 3. Pour the peanut butter mixture over all then toss until well blended. 4. Shape the mixture into ½ inch balls. 5. Place on waxed paper lined baking sheets. Cover with aluminum foil. Chill in the refrigerator. 6. Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted. 7. Dip the balls in the chocolate. 8. Place on waxed paper lined baking sheets and let stand until the chocolate is set. 9. Cover with aluminum foil and store in the refrigerator. Makes approx. 2 lbs. of candy.
	Dipped Spoons
	Chocolate dipped spoons are great for stirring coffee and cocoa. Ingredients and Equipment: Chocolate Dipping Wafers Plastic Spoons Flavoring (if desired like: Marshmallows, Cookie Crumbs, Mini M&M's, Chopped Nuts etc.) Directions: Dip a plastic spoon in melted chocolate (add flavoring to melted chocolate if desired). Dip several times to build up thickness of chocolate, hold for 1 minute. Garnish the chocolate spoons with chopped nuts, mini marshmallows, cookie crumbs, etc. for added tasted and texture. Before the last coating of chocolate is completely hard, dip the chocolate covered spoon in any of these ingredients. Use colorful plastic spoons and package in small bags.
	Mint Chocolate Squares
	Ingredients and Equipment: 1 pound chopped dark, chocolate 8 ounces white chocolate chips 5 tablespoons unsalted butter 14 ounces sweetened condensed milk 1 ½ teaspoons vanilla extract 2 teaspoons peppermint flavoring 3 to 6 drops green food coloring 8" x 8" baking pan Plastic wrap Two double boiler set-ups Rubber spatula Directions: 1. Line baking pan with plastic wrap and set aside. 2. Place the two types of chocolate in separate double boilers and melt over medium heat. 3. Add 4 tablespoons of the butter to the dark chocolate and 1 tablespoon of the butter to the white chocolate. Stir both pans frequently until they are both melted and the chocolate and butter are well mixed. 4. Set the pan of dark chocolate off the boiling water and stir in about a cup of the condensed milk and the vanilla. Continue to stir until the mixture is thoroughly blended. 5. Pour half of this mixture into the prepared baking pan and replace the rest of the dark chocolate mixture over the hot water on low heat. 6. Set the pan of white chocolate off the boiling water and stir in the rest of the condensed milk, the peppermint flavoring, and the green food coloring. Stir with a rubber spatula until the mixture is completely blended. 7. Gently pour the white chocolate mixture over the layer of dark chocolate and spread with the spatula. Place in the refrigerator for six to eight minutes. 8. Spread the remaining dark chocolate over the white chocolate layer and place back in the refrigerator. Chill until firm. Lift the chocolate from the pan with the plastic, then cut into small squares. Store in an airtight container and keep refrigerated. Makes approx. 70 pieces.
	Peanut Butter Swirl Squares
	Ingredients and Equipment: 16 ounces chopped white chocolate 12 ounces creamy peanut butter 16 ounces milk chocolate chips 10" x 15" baking pan Double boiler Rubber spatula Microwave safe bowl Knife Directions: 1. Butter baking pan and set aside. 2. Melt white chocolate over simmering heat in a double boiler, stirring frequently with a rubber spatula. 3. Add peanut butter to white chocolate and stir until well blended. Pour peanut butter mixture into prepared pan. 4. Melt milk chocolate chips in the microwave in a microwave safe bowl. 5. Pour chocolate over peanut butter mixture and swirl with a knife. Put in the refrigerator until firm. Cut into squares and store in the refrigerator. Makes approx. 80 pieces.
	Molded Peanut Butter Patties
	Ingredients and Equipment: 9 ounces peanut butter (crunchy or creamy) ¼ cup unsalted butter (room temperature) 9 ounces confectioners' sugar 12 ounces milk chocolate chips Medium mixing bowl Double Boiler Rubber Spatula Candy Mold Directions: 1. Cream together the peanut butter, butter and confectioners sugar in a medium mixing bowl until it is a doughlike consistency. 2. Melt the chocolate over simmering water in a double boiler, stirring frequently with a rubber spatula. 3. When the chocolate is completely melted, pour a small amount in each cavity of the mold. Tap the mold on a hard surface to distribute chocolate evenly and to release any air bubbles. Place in refrigerator for five minutes to set. 4. Roll peanut butter mixture into balls, flatten balls slightly, then place in cavities on top of chocolate. 5. Pour melted chocolate over the top of the balls, completely filling the cavities. Refrigerate for one hour. Makes approx. 50 pieces, depending on the size of the mold.
	Hand Pulled Taffy
	Ingredients and Equipment: 2 ½ cups granulated sugar 2 tablespoons cornstarch 2 teaspoons liquid vegetable glycerin 1 cup water 1 cup light corn syrup 1 ½ teaspoons salt 3 tablespoons unsalted butter 1 teaspoon vanilla extract (or other flavoring such as peppermint oil or orange oil) Food coloring Large baking pan Heavy saucepan Wooden spoon Candy thermometer Knife Plastic Wrap Directions: 1. Butter baking pan thoroughly. 2. In a lightly oiled, heavy saucepan, combine the sugar and cornstarch , then stir in the glycerin, water, corn syrup and salt. Heat on medium until the sugar is dissolved, stirring with a wooden spoon. 3. When the mixture comes to a boil, cover and allow to boil for four minutes. Insert a thermometer into the pan and heat to 270 degrees F (this could take up to 30 minutes). 4. Remove mixture from the heat and stir in the butter, vanilla extract (or other flavoring), and food coloring. 5. Without scraping the saucepan, pour into prepared baking pan. As the taffy cools, pull the edges into the center of the candy to keep the edges soft and to help the taffy cool evenly. 6. When the taffy has cooled to lukewarm and is comfortable to handle, butter fingers well and begin pulling taffy. First, form the taffy into a ball, then begin stretching and pulling it into ropelike pieces. The taffy will become lighter in color and the texture will be more elastic. The more you pull, the more air the taffy will have and the lighter it will be. 7. Form ¾" ropes with the taffy, then cut into pieces with a heavy, butter knife. Wrap the taffy piece individually in the plastic wrap. Makes approx. 100 pieces.
	Caramels
	Ingredients and Equipment: 2 cups whipping cream ½ cup sweetened condensed milk 2 cups light corn syrup ½ cup water 2 cups sugar ½ cup butter 9" square baking pan 1 quart saucepan 4 quart saucepan Wooden spoon Pastry brush Thermometer Directions: 1. Butter the baking pan and set aside. 2. In the 1 quart saucepan, combine cream and milk. Place over low heat and let warm but do not allow to boil. 3. In the 4 quart saucepan, combine corn syrup, water and sugar. Place over high heat and stir with a wooden spoon until well mixed. If sugar crystals are present, wash down sides of the pan with a pastry brush. 4. Insert a candy thermometer. Reduce the heat to medium. Bring to a boil and heat to 250 degrees F or hard ball stage. 5. Stir in butter and warm cream/milk mixture. The temperature will decrease. Stirring constantly, continue cooking over medium heat until the temperature reaches 244 degrees F or firm ball stage. 6. Pour into prepared pan. Cool overnight. 7. Cut into 1 inch squares. Wrap in wax paper. Makes approx. 80 pieces.
	Chocolate Dipped Candy Canes
	Ingredients and Equipment: 1 cup red colored sugar 1 cup green colored sugar 12 ounces white chocolate, roughly chopped 24 large striped candy canes Butter or margarine Cookie sheet Wax paper Double boiler Thermometer Directions: 1. Butter the cookie sheet and line it with wax paper. Place the sugars on two different plates and set aside. 2. Melt 6 ounces of the white chocolate in the top of the double boiler set over hot water. 3. When the chocolate has melted completely, remove the top part of the double boiler from the hot water. Add the remaining 6 ounces of white chocolate and stir until all of the chocolate is melted and smooth. 4. Insert a thermometer into the melted chocolate. The temperature should be 86 to 88 degrees F. If the chocolate is too cold, place it back over the hot water until the temperature reaches 86 to 88 degrees F. If it is too hot, let it cool until the desired temperature is reached. 5. Dip one candy cane at a time into the melted chocolate, about halfway up. Let the excess chocolate drip back into the bowl, then immediately roll the cane in either the red or green sugar, until the chocolate is covered. 6. Set the canes on the prepared cookie sheet and place in the refrigerator until the chocolate sets up, about 30 minutes. 7. Store the candy canes in an airtight container at room temperature.
	Chocolate Dipped Dried Fruit
	Ingredients and Equipment: 16 ounces semisweet chocolate chips 24 dried apricots, apples, figs, pineapple slices dates, peaches or pears Butter or margarine Cookie sheet Wax paper Double boiler Thermometer Pastry brush Directions: 1. Melt 8 ounces of the chocolate chips in the top of a double boiler set over hot water. 2. When the chocolate has melted completely, remove the top part of the double boiler from the hot water. Add the remaining 8 ounces of chocolate and stir until all the chocolate is melted and smooth. 3. Insert a thermometer into the melted chocolate. The temperature should be 88 to 90 degrees F. If the chocolate is too cold, place it back over the hot water until the temperature increases. If it is too hot, let it cool to the desired temperature. 4. Hold the dried fruit by the stem, if it has one, and dip the fruit into the melted chocolate up to the stem. If the dried fruit has no stem, simply hold the fruit at the top and dip it into the melted chocolate three-quarters of the way up. Your fingers should not get covered in chocolate. 5. After dipping each piece, set it on the prepared cookie sheet. Repeat the process with the remaining dried fruit. If the chocolate gets too shallow to dip all of the fruit, us a pastry brush to paint the fruit with the chocolate or use a spoon to drizzle the melted chocolate over the fruit. 6. Allow the dipped fruit to sit at room temperature until the chocolate hardens, about 4 hours. The cooler the room temperature, the faster the chocolate will harden. You can speed up the cooling process by placing the dipped fruit in the refrigerator for 10 minutes, but no longer. 7. When the chocolate is set, peel the fruits off the wax paper and store them in layers, separated by wax paper, in an airtight container at room temperature for up to 2 week.
	Chocolate Dipped Pretzels
	Ingredients and Equipment: 24 ounces milk chocolate chips 24 pretzel logs Butter or margarine Cookie sheet Wax paper Double boiler Thermometer Tall, thin glass Directions: 1. Butter the cookie sheet and line it with wax paper. Set aside. 2. Melt 12 ounces of the milk chocolate in the top of the double boiler set over hot water. 3. When the chocolate has melted completely, remove the top part of the double boiler from the hot water. Add the remaining 12 ounces of milk chocolate and stir until all of the chocolate is melted and smooth. 4. Insert the thermometer into the melted chocolate. The temperature should be 86 to 88 degrees F. If the chocolate is too cold, place it back over the hot water and heat it until it reaches the desired temperature. If it is too hot, let it cool to the desired temperature. 5. Pour the melted chocolate into a tall, thin glass, leaving a 1 inch space at the top. Dip each pretzel into the chocolate at least halfway up (keep adding more melted chocolate to the glass as the level goes down). Place the dipped pretzels on the prepared cookie sheet. Set aside and let cool at room temperature until the chocolate is set and hard, about 4 hours. The cooler the room temperature the faster the chocolate will harden. You can speed up this process by placing the dipped pretzels in the refrigerator for 20 minutes, but no longer. 6. Store the pretzels in layers, separated by wax paper, in an airtight container at room temperature for up to 2 weeks.
	Gummy Fruits
	Ingredients and Equipment: 1 box (1 ¾ oz.) powdered pectin ½ teaspoon baking soda ¾ cup water 1 cup light corn syrup 1 cup granulated sugar 2 teaspoons lemon or orange extract 6 to 8 drops yellow or orange food coloring Vegetable oil Superfine sugar Fruit slices candy mold 2 medium saucepans Thermometer Directions: 1. Lightly oil enough candy molds to make 36 slices. Set aside. 2. Combine the pectin and baking soda in a medium saucepan. Add the water and place the pan over medium heat. Stir well until the pectin is dissolved. The mixture will foam as it heats. Continue to cook, stirring constantly, until the mixture is thick, smooth and clear, 2 to 3 minutes. Turn off the heat and cover the pan to keep the pectin warm. 3. Combine the corn syrup and granulated sugar in another medium saucepan. Place the pan over high heat. Stir until the sugar dissolves and the mixture comes to a boil. 4. Insert a thermometer into the corn syrup mixture. Cook, without, stirring, until the mixture reaches 260 degrees F (hard ball). Immediately add the pectin mixture and return the syrup to a boil. Boil exactly 1 minute and remove the pan from the heat. 5. Add the lemon or orange flavoring, the corresponding food coloring, and mix until thoroughly incorporated. Pour the syrup into the prepared molds and set them aside at room temperature until the candy has cooled and firmed up, about 5 hours. 6. While the candies are still in their molds, sprinkle the tops of the candies with the superfine sugar. The candy is very stick and the sugar will allow you to handle the candies and remove them from the molds. Shake off any excess sugar and use your fingers to peel the gummy fruits out of the molds. Completely cover each fruit with additional superfine sugar. Shake off the excess sugar and store the candies in an airtight container at room temperature for up to 1 week.
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