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.

Candy bar fudge

Candy Bar Fudge
1/2 cup butter or margarine
1/3 cup baking cocoa
1/4 cup packed brown sugar
1/4 cup milk
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
30 caramels
1 tablespoon water
2 cups salted peanuts
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
Line an 8 inch square pan with foil and butter the foil; set aside. In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in powdered sugar and vanilla. Pour into prepared pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes, or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 1 minute, or until melted; spread over caramel layer. Chill until firm. Remove from pan and cut into 1 inch squares.
Makes 64 pieces.