Chocolate Covered Coconut Balls

5 oz. sweetened condensed milk
1 tsp vanilla extract
2 cups powdered sugar
14 oz. flaked coconut

1- 24 oz. pkg. semisweet chocolate chips
1/2 cake paraffin
Add 1 cup dry-roasted almonds

Blend the condensed milk and vanilla.

Add the powdered sugar a little at a time, stirring until smooth. Stir in the coconut; the mixture should be firm.

Mix well.  Roll into balls.  Insert 1 or 2 almonds in center of ball, making sure it is covered with coconut mixture.  I use a small meat ball kitchen gadget.  Place in refrigerator until balls are cold. Over night is great.

In a double boiler over hot [not boiling] water, melt the chocolate and paraffin, stirring often. You may also use a microwave oven. Place the chips and paraffin in a bowl and heat for 1 minute on high; stir, heat for one minute more.

Remove the coconut balls from the refrigerator.

Using a fork lift each coconut ball and dip into the chocolate mixture. Tap the fork against the side of the pan or bowl to remove excess chocolate.

Air-dry at room temperature on waxed paper. This could take several hours, but chocolate sets best at room temperature. You may speed up the process by placing the balls in the refrigerator for about 30 minutes.

Almond Joy Candy Bar
Peanut Butter Fudge

from Barbara Herrald

2 cups of sugar
1 cup of pet canned milk
3 Tbs. of butter

   Put in an electric skillet at 280 degrees and bring to a boil. Boil & stir for 5 minutes.  Remove from heat.

Add 1 cup of miniature marshmallows 
12 oz. of peanut  butter
1 tsp of vanilla.

Mix  well and pour into a buttered pan.

For a softer fudge add a little over 1 cup of milk before cooking.

When fudge is stiff enough to cut into squares.
Cut into squares. Place in a square tin.  Cool.

Peanut Butter Fudge
French Silk Fudge

2 cups powdered sugar
2/3 cups cream
1 small can (5 fl. oz.) evaporated milk
1/4 cup butter
3 cups (18 oz.) semi-sweet chocolate chips
2 cups miniature marshmallows
2 tablespoons vanilla
1 cup chopped nuts


Combine powdered sugar and milk in a heavy bottom pan.

Stir constantly and bring to a boil. Boil for 1-1/2 minutes.

Stir in butter, marshmallows, chocolate chips and vanilla. Mix well.
Stir in nuts.

Pour into a prepared pan and when firm cut into square

French Silk Fudge
from my beloved deceased
mother-in-law, Ora Wentz,
a family Christmas favorite

3 cups sugar
1/3 cup cocoa
1 cup Pet Evaporated Milk
1-1/2 sticks butter
2-1/4 cups graham cracker crumbs
3/4 of a 13 oz. jar of marshmallow cream
1 to 2 cups pecans

Butter sides of a large sauce pan.
Mix sugar and cocoa, then add milk.
Bring to a boil.
Reduce heat to medium and insert candy thermometer.
Boil to soft ball stage.
Remove from heat.
Add butter and marshmallow cream.
Mix well.
Add graham cracker crumbs and pecans.
Mix well.
Place in ice water and beat until it begins to thicken.
Pour into a buttered 10 x 10 inch square dish.
Let cool.
Cut into 1 inch squares.

Freezes well.
Graham Cracker Fudge
Payday Candy Balls

1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon peanut butter
1/4 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups powdered sugar

20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts

1. Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar for later.

2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat.

3. When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take a minute or two.

4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long -- you want the candy to still be warm and pliable when you shape it. Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a ball, size of your choice. Repeat with the remaining center candy mixture and place the balls on wax paper. You should have 8 balls. Let the center balls sit out for an hour or two to firm up.

5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars.

6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of a ball. Quickly turn the center over, caramel-side-down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the ball and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the ball completely. Place the balls onto wax paper, and repeat with the remaining ingredients. Eat when completely cool.

Makes 8 payday balls.

Hershey Pay Day Candy Bar
Marshmallow Balls

This one is from a Pet Milk recipe booklet, 1949.

1/2 cup cocoa
1/2 cup sugar
1 cup Pet Milk (evaporated milk)
2 cups chopped nuts
18 marshmallows, halved
Mix cocoa and sugar in top part of double boiler; gradually stir in milk.    Place top part of double boiler over boiling water in the bottom part; cook for 10 minutes after water again boils, or until mixture thickens. Stir now and then.

Remove from heat; keep over hot water.

Using 2 forks, dip the marshmallow halves, one at a time, into the chocolate mixture.

Remove at once and roll in the chopped nuts. Chill on waxed paper.

Chocolate Marshmallow Balls
West Virginia Potato and Peanut Butter Candy
from my Mother

This recipe can easily be doubled.

In a medium bowl,
cream 1 Tbsp. unseasoned mashed potatoes
and 3/4 Tbsp butter

Slowly add 1 cup sifted confectioners sugar.
Then add 1 tsp. vanilla.

1.  Mix well, until mixture reaches a consistency that      can be rolled on wax paper.
2.  Roll into a square, 1/4 inch thick.
3.  Spread with peanut butter.  (Jiffy's extra crunchy         is best)

4.  Roll up like a jelly roll.

5.  Place in refrigerator till chilled.

6.  Cut into 1/2 to 3/4 inch rounds with sharp knife.
Potato Candy
Peanut Butter Balls
by Joy

Cream together:
1 stick butter
2 cups extra-crunchy peanut butter

Add 2 tablespoons pure vanilla extract
1 pound powdered sugar

Mix well.  Roll into balls.  I use a small meat ball kitchen gadget.  Place in refrigerator until balls are cold. Over night is great.

In a double boiler, melt together
1-12 ounce pkg. chocolate chips
and 1/2 cake paraffin.

With a fork, dip balls into chocolate mixture
and slide onto waxed pager with a small spatula.  Work quickly when dipping.

Yield 2 pounds.
Reese's Peanut ButterCups
Snow Fudge

2 cups sugar
1 cup light cream or evaporated milk
1/2 cup butter
8 oz. white confectionery coating, chopped
1/2 cup flaked coconut
1/2 cup coarsely chopped pecans
1 teaspoon vanilla

1. Place sugar, cream and butter into a heavy 3 quart saucepan.

2. Cook over medium heat to 238 degrees F., stirring constantly.

3. Remove from heat.

4. Allow mixture to stand, without stirring for 10 minutes.

5. Add confectionery coating. Beat until melted.

6. Quickly stir in coconut, pecans, and vanilla.

7. Pour into a buttered 8" square pan. Cool. Cut into squares.

Makes 64 1-inch squares.

Snow Fudge
Spicy Pumpkin Fudge
Makes 3 dozen squares 

     " Oh soo good! A nice alternative to traditional chocolate fudge. This recipe is a family favorite. "


1 cup almonds
3 cups white sugar
1 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
2 cups butterscotch chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract

1.  Butter a 9x13 inch pan and set aside.
2.  Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
3.  In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
4.  Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
5.  Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperature. Cut into squares, and store in the refrigerator in an air-tight container.

Spicy Pumpkin Fudge
designed with Homestead
Copyright (c) by TeeterKat 5/1/2003
My Favorite Recipes
Penny Parket
"Thy lips, O my spouse, drop as the honeycomb:
honey and milk are under thy tongue;
and the smell of thy garments is like the smell of Lebanon,.." Solomon 4:11
Spicy Pumpkin Fudge
Spicy Pumpkin Fudge
Spicy Pumpkin Fudge
Spicy Pumpkin Fudge
Spicy Pumpkin Fudge
Spicy Pumpkin Fudge
Pecan Turtles

“Here’s a very special and extremely popular recipe for Turtles, made with Planters’ Pecans.  Great for special occasions, for gift giving or just for you.  Recipe from a package of Planters’ pecans.”

½ cup margarine
1 cup firmly packed light brown sugar
Dash salt
½ cup light corn syrup
2/3 cup sweetened condensed milk
1 ½ cups Planters’ Pecan Pieces
½ tsp. vanilla extract
1 6-oz. package semi-sweet chocolate morsels, melted

Melt margarine over medium heat in a medium saucepan.  Stir in brown sugar and salt.  Mix in corn syrup and sweetened condensed milk.  Cook, stirring occasionally, to 245 degrees F.  (firm-ball stage), about 15 to 20 minutes.  Remove from heat; stir in Planters’ Pecan Pieces and vanilla.  Drop by tablespoonfuls onto greased baking sheet.  When cooled and firm, dip into melted chocolate to coat top.  Return to greased baking sheet and cool until chocolate is set.  Store candies in a closed container in a cool place.

Chocolate Seafoam

“Light and airy, but rich as only good chocolate candy can be.  A Hershey Town classic and was first printed on the original Chocolate Flavored Syrup can.”

2 cups light brown sugar, packed
¾ cup cold water
½ cup (5 ½-oz. can) Hershey’s Chocolate Flavored Syrup
2 egg whites
1 tsp. vanilla
1 square Hershey’s Baking Chocolate, melted
½ cup nuts

Mix together sugar, water and Chocolate Syrup in a heavy saucepan (3-quart).  Cook over medium heat, stirring constantly, till sugar dissolves and mixture boils.  Then cook to hard-gall stage (250 degrees F.) without stirring.  Remove pan from heat.  Immediately beat egg whites till stiff.  Pour hot syrup in a thin stream over beaten egg whites, beating constantly at high speed on mixer.  Continue beating till mixture forms peaks when dropped from spoon, about 10 minutes.  Quickly stir in vanilla and melted baking chocolate by hand.  Blend in nuts.  Drop by teaspoonfuls onto waxed paper.  Cool.

Makes 3 to 4 dozen pieces.

Creamy-Sure Fudge

“This recipe is from Diamond Walnuts bag; it was voted ‘best of the best.” 

1 ½ cups granulated sugar
2/3 cup (1 small can) undiluted evaporated milk
¼ cup butter
1 jar regular size (7 ozs.) marshmallow crème,
or 16 large marshmallows, quartered
¼ tsp. salt
1 12-oz. package (2 cups semi-sweet chocolate pieces
1 tsp. vanilla
1 cup coarsely chopped Diamond Walnuts

Combine sugar, undiluted milk, butter, marshmallow crème or marshmallows and salt in 2-quart saucepan.  Cook, stirring constantly, until mixture has boiled for exactly 5 minutes.  Remove from heat; add chocolate pieces and vanilla and stir until chocolate is melted.  Stir in walnuts.  Turn into buttered 8-inch square pan.  Let stand until firm, and then cut into squares.  Makes about 2 ½ lbs. candy.