Homemade candybars

Trick or Treat! Learn to Make Homemade Butterfinger, Snickers + Kit Kat Bars http://www.brit.co/homemade-candy-bars/

Velveeta Cheese Fudge

Fudge recipe

1 1/2 sticks butter or margarine
1/2 lb. Velveeta cheese
2 lbs. powdered sugar
1/2 cup unsweetened dry cocoa
1 tbsp. vanilla
1/2 cup chopped walnuts
1/2 cup chocolate chips

- In a large saucepan, melt cheese, chocolate chips, and butter together. Stir together until smooth. Remove from heat and add vanilla and nuts.
- In a large bowl, stir together sugar and cocoa. Add melted cheese mixture. Mix well. The candy may be very stiff and mixing with gloved hands may be necessary.
- Press the candy evenly in a 9 x 13 inch pan coated lightly with nonstick spray.
- Cool and cut into 24 pieces. Wrap each piece in plastic

Peppermint Bark

PEPPERMINT BARK

Printed from COOKS.COM

---

1 lb. almond bark
1 pkg. (7 oz.) peppermint candy

Break bark into pieces and place in 2 quart bowl. Microwave at 50% power for approximately 5-6 minutes until pieces are soft. Stir after 3 minutes. While bark is melting, process candy in food processor until it is fine powder. Add candy to melted bark and stir well. Spread on wax paper 1/8 to 1/4 inch thick and allow to harden in refrigerator. Break into pieces. Freezes well.

Peppermint Bark

Peppermint Bark

Makes 2 1/4 pounds or one 11-by-17-inch sheet
If you don’t have a double boiler, use a metal bowl set over a pot of simmering water.


2 pounds white chocolate, chopped into 1/2-inch pieces

12 large candy canes

1/2 teaspoon peppermint oil

1. Line an 11-by-17-inch baking sheet with parchment, and set aside.

2. In the top of a double boiler, melt white chocolate, stirring constantly.

3. With a chef’s knife or meat tenderizer, cut or pound candy canes into 1/4-inch pieces.

4. Stir pieces of candy canes and peppermint oil into the melted chocolate. Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes. Break into pieces, and serve. Store in an airtight container in the refrigerator for up to 1 week.

Candy-Making Temperatures
Thread	begins at 230°	Makes a 2" thread when dropped from a spoon.
Soft Ball	begins at 234°	A small amount dropped into chilled water forms a ball, but flattens when picked up.
Firm Ball	begins at 244°	The ball will hold its shape and flatten only when pressed.
Hard Ball	begins at 250°	The ball is more rigid, but still pliable.
Soft Crack	begins at 270°	A small amount dropped into chilled water separates into threads that bend when picked up.
Hard Crack	begins at 300°	Separates into threads that harden and are brittle.
Caramelized Sugar	310° to 338°	Between these temperatures, it will turn dark golden, but will turn black at 350°.
All temperatures in Fahrenheit.