Peanut Butter Eyeballs

• 1/2 cup smooth peanut butter

• 3 tablespoons butter

• 1 1/4 cups confectioners' sugar

• 1 teaspoon  vanilla extract

• 12 ounces white chocolate candy coating

• 1 bag candy-coated chocolate pieces, like M&Ms

• 1 red edible color marker, or red decorator frosting

1. Gather the ingredients.

   

2. In the bowl of a large mixer, blend peanut butter and butter until creamy.

   

3. Add the powdered sugar and vanilla to the peanut butter mixture and continue beating until it looks smooth.

   

4. Cover a cookie sheet with aluminum foil or waxed paper.

   

5. Using a spoon, scoop out balls of peanut butter and roll between your palms to get them as round as possible. Place on the cookie sheet and refrigerate until firm, about 30 to 45 minutes.

   

6. Place the white chocolate coating in a microwave-safe bowl and microwave until melted. Stir thoroughly until it's smooth.

   

7. Use dipping tools or a fork, dunk a peanut butter ball into the melted white chocolate. Let the excess coating drip back into the bowl. Place it back on the cookie sheet and proceed to dip the rest of the peanut butter balls.

   

8. While the chocolate is still wet, press an M&M candy in the center of the ball.

   

9. Return the eyes to the refrigerator to harden.

10. When the eyeballs are firm, use the red decorator frosting or the red edible color marker to make squiggly blood vessels from the bottom to the top of the eyeballs.

    

11. Store the eyeballs in an airtight container in the refrigerator for up to two weeks and bring them to room temperature before serving. 

English Toffee

English Toffee
1 C. sugar
1/4 tsp. salt
1/2 package chocolate chips
1/2 C. finely chopped walnuts
1 1/2 C. butter
1/2 tsp. vanilla

First, chop nuts and spread half on the bottom of the cookie sheet. Have your chocolate chips measured and ready. Stir and cook the butter, sugar and salt in a sauce pan over medium-high heat until light brown. Stir fast for 5-10 minutes. When it reaches the right color (dark carmel) remove from heat and add vanilla. Pour over the chopped nuts and spread out as best you can with a knife or spatula. Next, pour chips on and spread to melt. Sprinkle the remaining nuts onto melted chocolate. Refrigerate. When cool, take a knife; place the tip into the toffee and break into desired pieces. Store in refrigerator in closed container.

*You can also freeze this candy to eat later!

Sea Salt caramels

• 1 cup heavy whipping cream
• 5 tablespoons unsalted butter, cubed
• 1 teaspoon sea salt, plus more for topping
• 1 1/2 cups granulated sugar
• 1/4 cup light corn syrup
• 1/4 cup water

1. 1Line an 8-by-8-inch baking pan with parchment paper and brush or spray lightly with oil. Set aside.
2. 2In a small saucepan, bring heavy cream, butter and salt to a boil. Remove from heat and set aside.
3. 3In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Boil without stirring (you can gently swirl the entire saucepan occasionally to ensure even heating) until mixture turns to a light golden caramel color.
4. 4Lower heat to a simmer and very carefully pour cream mixture into large saucepan. Stirring constantly, bring mixture to a temperature of 250 degrees F, or "firm ball" stage.
5. 5Pour mixture into baking pan and allow to cool completely, about 2 hours. Half an hour after pouring, sprinkle caramel with more sea salt as desired.
6. 6Remove caramel from baking pan by lifting the parchment paper and, using a very sharp, warm knife, cut the caramel into 1-inch squares. Wrap each piece in a 4-inch square of wax paper, twisting two ends to seal.
7. 
   

Caramels

Ingredients:
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup light corn syrup
1 cup sweetened condensed milk (I use 14 oz or the entire can and it turns out great too)

Directions:
Heat first four ingredients in a large saucepan.l Bring to a rapid boil and allow to boil a few minutes. Lower heat to medium and add the condensed milk, stirring constantly until desired ball stage.

*For caramel popcorn or popcorn balls, cook to a soft ball stage.
*For caramel candy, cook to a medium ball stage (15-30 minutes)
*For caramel suckers, cook to a crack stage

For caramels, pour mixture into a 9X13 buttered dish and let cool.