Candies
Indulge your Sweet Tooth with old-fashioned Martha Washingtons and Chocolate-Covered Cherries. For a more modern taste (and quicker prep time), try “Peanut Butter Cup” Candy or Chocolate Covered Pretzels.
- Toffee Popcorn
- Nut Bark Candy
- Martha Washingtons
- Chocolate Truffles
- Microwave Fudge
- Mom’s Date Loaf Candy
- Chocolate Covered Cherries
- Peanut Butter Bon Bons
- “Peanut Butter Cup” Candy
- Carolina Divinity Fudge
- Texas Millionaires
- Chocolate Covered Pretzels
- Chocolate-Covered Peanut Butter Sandwiches
- Add A Favorite Candy Recipe
Here’s a Sample Recipe from the Candies Chapter; Enjoy!
Here’s an easy recipe for a hard-to-find, old-fashioned treat. But you’ve got to be VERY patient & let them ripen in the fridge for a week or two before serving (the longer, the better!). They are WELL worth the wait–much tastier than commercial ones! 
Chocolate Covered Cherries
(From The American Gourmet Collection Cookbook)
60 Marachino Cherries with Stems
3 tablespoons Butter
3 tablespoons Light Corn Syrup
2 cups sifted Confectioners Sugar
1 pound Chocolate Candy Coating
1. Drain cherries thoroughly on paper toweling.
2. Combine butter and corn syrup. Stir in confectioners sugar and knead until smooth (may be chilled if it is too soft).
3. Shape 1/2 teaspoon of the sugar mixture around each cherry. Place coated cherries on a baking sheet lined with waxed paper. Chill.
4. Microwave chocolate in a microwave-safe bowl for 4-5 minutes on 50% power until melted. Stir after 2 minutes and check and stir often, being careful not to burn it.
5. Holding each cherry by its stem, dip into melted cholate, spooning chocolate over its top to coat entirely.
6. Place cherries on a wax paper-lined baking sheet. Chill.
7. Store cherries in a covered container in the refrigerator, and allow them to ripen for 1 or 2 weeks before serving. Yield: 60.
The American Gourmet Collection Cookbook is available exclusively at Amazon.com; you can order your copy here.
