Candies

By staceycohentisch

Ingredients

• 1 box 10 XXX sugar
• 1/2 stick margarine
• pinch salt
• 1 teaspoon vanilla
• 1/3 cup Eagle brand milk (or more if needed)
• Dates
• Pecans
• Marachino Cherries
• 12 oz. semi-sweet morsels
• 6 oz. mini chips
• 1/2 block of parafin
• 1 cup honey
• 1 cup light corn syrup
• 5 cups finely chopped coconut

Preparation

Step 1

Fondant
1 box 10 XXX sugar
1/2 stick margarine
pinch salt
1 teaspoon vanilla
1/3 cup Eagle brand milk (or more if needed)

Mix together.

Stuffed Dates:
Stuff pitted dates with nuts. Roll in fondant. Dip in chocolate dip.

Chocolate Covered Cherries:
Dain marachino cherries on a paper towel. Roll cherries in fondant. Chill for 1 hour. Dip in chocolate. Let dry and dip again. Pack in single layer and stove in air tight container in refrigerator. Can be frozen up to 6 months.

Chocolate Coating:
12 oz. semi-sweet morsels
6 oz. mini chips
1/2 block of parafin
Melt in double boiler or in microwave.

French Bon Bon Centers:
1 cup honey
1 cup light corn syrup

Boil to 230 degrees. Stiffen with 4 - 5 cups chopped dine coconut. When cool, roll into small balls for dipping. Dip in chocolate. Place walnut or pecan half on top.