Place one box of Junior Mints in freezer. Melt remaining Junior Mints with butter — e for about 1 minute or stir over low heat. Stir until smooth. Spread the 2 cups of ice cream into crust; drizzle with melted Junior Mints. Place in freezer until chocolate is set, about 10 minutes. Chop cold Junior […]

–FUDGE LAYER– 5 c Chopped milk chocolate Or sweet coating (1.5 lbs.) 1/4 c Light cream 1/4 c Half and half 1 1/2 ts Vanilla 3/4 c Chopped nuts A two-part recipe. Make the fondant first and set aside, then the fudge layer. FONDANT LAYER: Combine sugar, salt, corn syrup, and boiling water in a […]

1. Chop finely 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120 degrees. Add the chocolate to the cooled cream and stir until the mixture is smooth. 2. Stir the […]

Place chocolate chips and shortening in 2-cup measure. e at 50% (Medium) 1-1/2 to 3-1/2 minutes, or until chips are shiny and soft. Stir until smooth. Place nuts in shallow dish. Insert pick in top of each marshmallow. Dip in chocolate to cover completely. Roll in nuts, coating about three-fourths the way up. Set on […]

Soak pecans in Bourbon overnight. Melt butter. Mix sugar and butter well. Add bourbon-nut mixture. Line a cookie sheet with wax paper. Drop candy by teas. onto the wax p. Refrigerate until firm before rolling into balls. Melt chocolate in double boiler slowly, over hot water. Dip balls in chocolate, refrigerate until cool.

Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve.

Melt butter with milk on top of double boiler. Add frosting mix. stir until smooth. cook over rapidly boiling water; 5 minutes, stirring occasionally. Add mint and desired food coloring. Drop from teaspoon onto waxed paperr, swirling tops of candies. (Keep candy over hot water while dropping wafer. If mixture thickens, add few drops of […]

Combine all ingredients , boil 20 minutes, stir all the time. Place in refrigerator until cold.

Preheat oven to 250. Place popcorn in a large 4 inch deep butttred baking pan. keep warm in oven. Combine sugar, water, cornsyrup, vinegar, and salt in a large saucepan. COok until mixture reaches 250 on a candy thermometer. Remove from heat and quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over […]

Line 2 muffins pans with 24 foil baking cups. Melt peanut butter, chocolate and butter over low heat or in e at Medium for 2 minutes. Stir until smooth. Fold in marshmallows. Spoon into baking cups; chill. MAKES ABOUT 24 CUPS