5,101 Candy Recipes Yummy, yummy, yummy!  Who can live without this mega candy recipe collection for everyone's favorite food group? Over 5,000 homemade candies just waiting to be created in your kitchen!
 Homemade candy always makes great holiday gift!
 

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#46 -- REAL  GOOD  CANDY 

2 (12 oz.) pkgs. butterscotch pieces
6 oz. pkg. whole cashews
1 can Chinese noodles

 Melt butterscotch pieces in double boiler, stir a little to get all melted.  Stir in cashews and noodles.  Spoon by teaspoon onto wax paper. 

#143 -- ROCK  CANDY 

2 1/2 c. sugar
1 c. water
1 1/2 c. white Karo syrup
1 tsp. oil flavoring
1 tsp. food coloring (your choice of colors) 

 Combine first 3 ingredients together in a saucepan.  Bring to a boil.  Cook to 300 degrees for hard crack.  Remove from heat and add coloring and oil flavoring.  Pour in cookie sheet sprinkled with powdered sugar.  After it is hard, sprinkle more sugar on candy.  Then break in pieces.  (Oil flavorings are spearmint, cinnamon, anise, wintergreen, peppermint.)  

#180 -- PECAN  PRALINES 

2 c. sugar
1 c. brown sugar
1/2 c. milk
1/2 c. sweetened condensed milk
1/4 c. butter
1/4 tsp. salt3 c. broken pecans 

 Combine everything except nuts.  Bring slowly to a full rolling boil over medium heat.  Add nuts and continue boiling until candy reaches soft ball stage.  Remove from heat and stir enough to give a creamy look.  Drop by teaspoon on greased surface on waxed paper.  New Orleans

 
#536 -- POTATO  CANDY 

1 med. potato
1/2 tsp. vanilla flavoring
1 box confectioners sugar
1 jar peanut butter 

 Cook and peel one medium potato.  Cook until you can mash it.  After mashing, add 1/2 teaspoon vanilla and 1 box of confectioners sugar.  Add more sugar until you can roll out like dough.  Spread peanut butter over dough.  Roll up in a roll.  Cut into 1/2 inch pieces.  Put on plate.  Let cool in refrigerator before eating. 

 
#4896 -- ROCKY  ROAD  FUDGE  BARS

  1/2 c. butter or margarine
  1 oz. unsweetened chocolate
  1 c. sugar
  1 c. flour
  1/2 to 1 c. chopped nuts
  1 tsp. baking powder
  1 tsp. vanilla
  2 eggs
  6 oz. pkg. semi-sweet chocolate pieces (optional)
  2 c. miniature marshmallows
  FILLING:
  6 oz. cream cheese, softened
  1/2 c. sugar
  2 tbsp. flour
  1/4 c. butter, softened
  1 egg
  1/2 tsp. vanilla
  1/4 c. chopped nuts
  FROSTING:
  1/4 c. butter
  2 oz. cream cheese
  1 oz. unsweetened chocolate
  1/4 c. milk
  3 c. confectioners' sugar
  1 tsp. vanilla

   Combine butter and chocolate in large saucepan and stir over low heat until melted.  Add sugar, flour, nuts, baking powder, vanilla and eggs.  Mix well. Spread in a greased and floured 9x13 pan.  Soften 6 ounce of cream cheese.  Combine with sugar, flour, 1/4 cup softened butter, egg and 1/2 teaspoon vanilla.  Blend until smooth and fluffy; then stir in nuts.  Spread over first layer in 9x13 pan.  If wished, sprinkle chocolate pieces over filling.  Bake at 350 degrees 25 to 35 minutes.  Sprinkle marshmallows over while hot.  Combine 1/4 cup butter, 2 ounce cream cheese, chocolate and milk in a large saucepan.  Stir over low heat until melted.  Stir in confectioners' sugar and vanilla.  Immediately pour over marshmallows and swirl together.  Store in refrigerator.  Cut into small bars or squares.  3 dozen servings.

  Links of interest:
Candy Making Tips