St. Patricks day marshmallow pops

ST. PATRICK’S DAY MARSHMALLOW POPS

INGREDIENTS
Regular sized Marshmallows
Ghirardelli Chocolate Melting Wafers or Chocolate Chips
Wilton Candy Melts – White
Wilton Candy Melts – Green
Wilton Lollipop Sticks

INSTRUCTIONS
For each Marshmallow Pop, find 3 marshmallows that are approximately the same size an skewer them with a lollipop stick. Place 20-25 chocolate wafers in the pan and microwave them for 30 seconds, check them, give them a stir and then microwave again for 10 seconds more. Repeat process until chocolate is almost completely melted. Use a spoon to help cover the marshmallows and also to smooth out the chocolate once it was on the marshmallows. Allow the marshmallow pops to cool and the chocolate to harden. Melt 15-20 Wilton Red, Bright White, Bright Pink and Pink Candy Melts in individual Ziploc bags. Once melted, cut the tip off the bags. Alternating colors, drizzle the melted candy melts over the Marshmallow Pops. Allow the drizzle on the Marshmallow Pops to harden before storing in an air-tight container.

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Chocolate pizza

Chocolate Pizza
8 ounces white confectionery coating, divided
8 ounces semi-sweet chocolate chips
1/2 cup salted peanuts
1/2 cup miniature marshmallows
1/2 cup crisp rice cereal
1/2 cup coconut
1/2 cup red and green candied cherries
In a heavy saucepan or double boiler, melt 6 ounces confectionery coating and all of the chocolate chips. Stir in the peanuts, marshmallows and cereal. Pour onto a greased 10 inch pizza pan or a foil-covered 10 inch circle of cardboard. Spread to even out top. Sprinkle with coconut and top with cherries. Melt remaining confectionery coating; drizzle over pizza. Refrigerate.
Makes 16 to 20 servings.

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Old time popcorn balls

Old Time Popcorn Balls
2 quarts popped popcorn
1/2 cup molasses
1/2 cup sugar
1/3 cup water
1 tablespoon vinegar
1 tablespoon butter or margarine
1/4 teaspoon baking soda
Place popcorn in a large bowl; set aside. In a heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook over medium heat, without stirring, until candy thermometer reads 235 degrees (soft-ball stage). Add baking soda; stir well. Remove from the heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3 inch balls, dipping hands in cold water to prevent the syrup from sticking.
Note:
After shaping the popcorn balls, wrap with clear or colored plastic wrap. You can add a holiday touch by tying them with colored ribbons.
Makes 6 to 8 servings.

Caramel apples

Caramel Apples
1 cup butter (no substitutes)
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
8 to 10 wooden sticks
8 to 10 medium tart apples
In a heavy 3 quart saucepan, combine the butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until a candy thermometer reads 248 degrees (firm-ball stage), about 30 to 40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool.
Note:
For even more fun and flavor, roll the bottom of each coated apple in chopped peanuts before setting on the waxed paper to cool.
Makes 8 to 10 apples.

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Marshmallow puffs

Marshmallow Puffs
36 large marshmallows
1 1/2 cups (9 ounces) semi-sweet chocolate chips
1/2 cup chunky peanut butter
2 tablespoons butter (no substitutes)
Line a 9 inch square pan with foil and butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour and spread over the marshmallows. Chill completely. Cut between marshmallows.
Makes 3 dozen.

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Three chocolate fudge

Three Chocolate Fudge
3 1/3 cups sugar
1 cup butter or margarine
1 cup packed dark brown sugar
1 can (12 ounces) evaporated milk
32 large marshmallows, halved
2 cups semi-sweet chocolate chips
2 milk chocolate candy bars (7 ounces each), broken
2 squares (1 ounce each) semi-sweet chocolate, chopped
1 teaspoon vanilla extract
2 cups chopped pecans
Line a 15 by 10 by 1 inch baking pan with foil and butter foil; set aside. In a large saucepan, combine sugar, butter, brown sugar and evaporated milk. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into prepared pan. Chill until firm. Remove from the pan and cut into 1 inch squares.
Makes about 12 dozen pieces.

Sweetheart fudge!

Sweetheart Fudge
3 cups sugar
2/3 cup baking cocoa
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter or margarine
1 teaspoon vanilla extract
Line an 8 inch square pan with foil and butter the foil; set aside. In a heavy saucepan, combine sugar, cocoa and salt. Stir in milk; bring to a rapid boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 234 degrees (soft-ball stage). Remove from the heat; add butter and vanilla (do not stir). Cool to 110 degrees (about 5 minutes). Beat with a spoon until fudge thickens and just begins to lose its gloss. Immediately spread into prepared pan. Cool. Remove from pan and cut into 1 inch squares.
Makes 64 pieces.