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From: Julianna Johnson

1 cup warm peanut butter
1/3 cup light corn syrup
1 cup sugar
1/3 cup water
melted chocolate

Cook corn syrup, sugar, and water to 310 F. (hard crack); remove from heat; stir in warm peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.

Boil together for 2-3 minutes, stirring constantly:
1 cup butter
1 1/3 C sugar
1/3 cup corn syrup

pour over 1 gallon of popped corn, gently stirring.

From: The Joy Of Cooking

12 oz. chopped milk chocolate
1/2 cup cream
(optional) flavor extract of your choice; almond, mint, etcup - use a small amount!
more chocolate for dipping

Melt the chocolate and cream together in the top of a double boiler (a pyrex bowl on top of a small pot works best), over medium heat, stirring frequently. When melted, add the flavoring and mix thoroughly. Remove from heat and cover, letting the mixture cool to room temperature, and then put in the fridge until the mixture has set (about 2 hours). Form into balls or other shapes, and cool again. Dip in tempered milk chocolate.

From: Better Homes & Gardens Cookbook

1/2 cup peanut butter
3 Tbl. butter, softened
1 cup powdered sugar

Mix all ingredients in a bowl, and then form into balls. Dip in tempered milk chocolate and place in small paper cups.

From: various

3/4 cup light corn syrup
2 1/2 cups shredded coconut
1 cup roasted, unsalted almonds

Heat the corn syrup over medium heat until very hot, but not boiling. Stir in the coconut. Let the mixture sit for about an hour to let the coconut absorb the syrup. Form into balls, put an almond on top, an put in the freezer until frozen. The best way to dip these is to buy small candy cups and put a dab of chocolate in the bottom, the almond in the middle, and cover the whole mess with more chocolate.

From: Heather Grange

This recipe requires a candy thermometer.

This can be made two ways - soft and hard. The soft is for recipes like turtles and imitation rolos, and the hard is really chewy, for dipped or plain eating caramels.

2 cups sugar
1 cup butter
2 cups light corn syrup
2 cups heavy cream
2 tea. vanilla

Combine all ingredients except for the vanilla and one cup of cream in a heavy saucepan and heat over medium heat until the thermometer reads 223 degrees. Add the final cup of cream, and heat to the soft ball stage, or 233 to 242 degrees (238 seems to be good for soft caramels, 242 degrees works for harder caramels suitable for solo eating). The hotter the mixture, the harder the candy. Be careful not to get it too soft or too hard. When the proper temperature has been reached, remove from heat and stir in the vanilla. Pour into a greased 13x9x2 pan and let cool.

Imitation rolos:
Cut cooled, soft caramels into 1/2“ squares and roll into balls. Dip in tempered chocolate.

Turtles:
Cut cooled, soft caramels into 1” squares and press over 2-3 pecans. Dip in tempered chocolate.

Immitation 100 Grand Bar
Cut cooled, soft caramels into 1/2“ x 2” rectangles. Temper a small portion of chocolate and mix in rice crispies to taste. Dip the caramels in the mixture.

Licorice Caramels:
Prepare caramel as above, but replace the vanilla with 2 teas. anise extract. When stirring in the anise extract, add 1 teas. black food coloring if desired.

From: Internet 1999 or 2000

2 cups sugar
1 cup butter
2 cups light corn syrup
2 cups whipping cream
2 tea. vanilla

Cook everything except 1 cup cream, 2 tea. vanilla in large saucepan over med-med hi to 223 , add cream, vanilla, cook to 230-232 for turtles, 235-238 for caramel drops.

From: Various

6 cups powdered sugar
1 Tbl. Peppermint Extract
14 oz. (1 can) Sweetened Condensed Milk

Mix all ingredients until a stiff dough is formed. Sprinkle a flat surface with powdered sugar and roll the dough out until it is 1/4“ thick (you may want to separate the dough into two balls). Cut into circles using a small glass or cutter, roll and repeat until all of the dough is used. Place the patties on racks or cookie sheets covered with parchment paper, and let them dry for 1 hour. Turn the patties over and let dry for another hour. Dip in bittersweet chocolate (milk chocolate is too sweet for these candies).