Nougat Candy

1 Tbsp unsalted butter

1 10oz bag mini marshmallows 

1 bag white chocolate chips 

1 box Dots cut each one in half 

Microwave butter, marshmallows and chocolate chips 30 seconds then stir and do that again 4-6 times until it's smooth then add the dots. 

Pour in a Pyrex dish lined with parchment paper. I then take a little sandwich bag and grease it and push the mixture where it needs to go in the pan. Put in the refrigerator for 2 hours then cut it up and wrap in wax paper. 

Cream Caramels

 1/2 cup walnuts finely chopped

2 cups sugar

3/4 cup light corn syrup

1/2 cup butter

2 cups light cream

Combine sugar, corn syrup, butter, and half the cream in large saucepan. Heat to boiling over medium heat stirring constantly.

Stir in remaining cream. Cook to 245* on candy thermometer (firm ball). Pour into well buttered pan and let set until firm.

Jay's Fudge

1 can evaporated milk
4 1/2 cups sugar
2 pkg. semi-sweet chocolate chips
1 pkg. milk chocolate chips
1 lb. real butter, softened, but not melted
2 cups miniature marshmallows
2 tsp. vanilla

1/2 tsp salt 

Butter a 9x13 pan. In a large bowl, put the chocolate chips, butter, marshmallows and vanilla. Heat the milk and sugar in a pot over medium heat, stirring constantly, until it boils for exactly 10 minutes. Pour the hot mixture over the ingredients in the bowl, making sure to not scrape the sides of the pot. Beat with an electric mixer until it is well blended. Pour into the buttered pan and chill.

Recipe From: Larna E

English Toffee

4 cups dry-roasted chopped almonds (more if necessary)
2 cups butter (salted)
2 cups sugar
¼ cup water
About 1 cup dark dipping chocolate, or to taste

Spread about 3 cups of the almonds across an 11-by-17-inch sheet pan, reserving the rest. Rub the sides of a large, heavy-duty pan with butter. Then add the butter, water and sugar to the center of the pan, avoiding getting sugar crystals on the pan sides. Stir mixture over low heat until sugar is completely dissolved; this may take about 10 minutes. Turn the heat to medium-high and keep stirring. Cook until candy is deep golden brown or the color of dark honey, or to hard-crack stage (when a few drops in a cup of cold water cracks into brittle threads), or thermometer registers 285-290 degrees at Utah altitudes, or until a puff of smoke comes off the candy.

Pour mixture over the nuts. Allow it to cool for 5-10 minutes, then top with chocolate. Evenly spread the melting chocolate with a spatula or gloved hand. Then sprinkle on the reserved chopped nuts.

After toffee is cooled, break into pieces. It should release easily from the pan. Store in airtight containers to prevent it from getting sticky.

Recipe From: Larna E