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Chocolate Bark and VariationsMakes about 1 pound.12 ounces good-quality white, bittersweet or milk
    chocolate, roughly chopped (or 12 ounces chocolate chips)
Mix-ins of choice (see notes) Butter a large cookie sheet and line it with wax paper. Set aside.Melt half of the chocolate in a double boiler, set over a pan of hot water. When chocolate has melted completely, remove top part of double boiler. Add remaining chocolate and stir until melted and smooth.Insert a candy thermometer into melted chocolate to check for ideal temperature (88 to 90 degrees F for bittersweet chocolate, 86 to 88 degrees F for white or milk chocolate). If chocolate is too cold, place it back over the hot water. If too hot, let it cool until desired temperature is reached.Add mix-ins all at once. Stir with a wooden spoon until they are thoroughly coated with chocolate.Pour chocolate mixture onto prepared cookie sheet and spread with a spatula or wooden spoon to a thickness of one-half inch. (Don`t worry if it doesn`t reach the sides and corners of the cookie sheet, as the finished candy will be broken into free-form shapes.)Let the bark set up and harden at room temperature, about four hours. (You can speed up the process by first placing the bark in the refrigerator for 10 minutes, but no longer.)Grab the edges of the cooled bark and peel it off the wax paper in one piece, if possible. Break it with your hands into irregular pieces, about the size of a credit card. Store in an airtight container at room temperature for up to one month.For nut bark: Add four ounces of lightly toasted whole almonds, macadamias, or pecan or walnut halves.For apricot nut bark: Add one-half cup chopped dried apricots with the nuts.For cherry or cranberry nut bark: Add one-fourth cup whole dried cherries or cranberries with the nuts.For cinnamon nut bark: Add one teaspoon ground cinnamon with the nuts.For raisin peanut bark: Add three-fourths cup raisins and one-fourth cup coarsely chopped salted peanuts.For peppermint bark: Add one-half teaspoon mint extract and two-thirds cup of crumbled peppermint candies. (This is especially pretty with white chocolate.)

Candied lime peel
Candied Lime Peel2 limes1/2 cup granulated sugar1 1/2 cups waterSqueeze juice from limes and save in refrigerator for later use. Slice lime peels thinly. In a heavy saucepan on high heat, boil sugar and water for 3 minutes.Add lime peels. Reduce heat to medium and s (Upload by user)

Maple sponge candy
Maple Sponge CandyThis tastes like the old fashioned sea foam candy which used to be available at Christmas time.1 cup maple syrup 1/2 cup granulated sugar 2 teaspoons white vinegar 2 teaspoons baking soda 1 cup milk chocolate chips, meltedCombine syrup, sug (Upload by user)

Raspberry marshmallows
Raspberry Marshmallows1/4 cup plus 3 tablespoons frozen raspberry juice concentrate, thawed1 (1/4 ounce) envelope Knox gelatine1/2 cup granulated sugar 1/2 cup light corn syrup 1 egg white 1/4 teaspoon almond extractSpray baking sheet with nonstick spray, then (Upload by user)

Caramel apples
Caramel ApplesIn a heavy saucepan mix 1 cup sugar, 1/2 cup light corn syrup, 1 large can sweetened condensed milk and 1/8 teaspoon salt. Stir until sugar is well blended. Cook slowly, stirring gently, until a small amount of the mixture forms a soft ball when dropped in cold water (234 d (Upload by user)

Molasses candy (melcocha)
Molasses Candy (Melcocha)1 cup panocha2 cups molasses2 1/2 tablespoons butter1 tablespoon vinegar1 teaspoon aniseedMix all ingredients except the aniseed; cook slowly until sugar is dissolved. Next, boil until it is brittle when dropped into cold water.Pour (Upload by user)

Old-fashioned butterscotch
Old Fashioned Butterscotch2 cups granulated sugar2/3 cup heavy cream2/3 cup waterPinch of cream of tartar6 tablespoons butter, cut into small pieces1/2 teaspoon vanilla extractPlace sugar in a saucepan; add cream and water, and stir until the sugar dissolves. A (Upload by user)

Old-fashioned hard candy
Old Fashioned Hard Candy2 cups granulated sugar1 cup water2/3 cup light corn syrup1 teaspoon oil flavoring*Food coloring as desiredConfectioners` sugar* Oil flavoring can be purchased at drugstore or baking supply shop.Mix sugar, water and syrup until su (Upload by user)

Panocha (penuche
Panocha (Penuch?)2 cups firmly packed brown sugar1 cup granulated sugar1 tablespoon white corn syrup3/4 cup milk1 tablespoon unsalted butter1 teaspoon vanilla extract1 1/2 cups chopped walnutsPlace sugars, syrup, milk and butter in saucepan over medium heat (Upload by user)

Peanut butter penuche
Peanut Butter Penuche2 cups granulated sugar 2 cups packed light brown sugar 1 cup milk 1 tablespoon light corn syrup 1/4 teaspoon salt 1/2 cup creamy peanut butter 2 teaspoons vanilla extractButter the bottom and sides of a heavy 4 quart saucepan. In pan, (Upload by user)

Coconut penuche
Coconut Penuche2 cups firmly packed brown sugar 1 cup granulated sugar 1/2 teaspoon salt 1 1/3 cups milk 1/4 cup butter or margarine 2 teaspoons vanilla extract 1 1/3 cups sweetened flaked coconutLine an 8 inch square baking pan with lightly buttered wax pa (Upload by user)
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Coconut penuche patties
Coconut Penuche PattiesOriginally from Mexico, penuch? is a type of fudge.1 1/2 cups granulated sugar1 cup light brown sugar3 tablespoons light corn syrup1 cup light cream1 cup finely grated FRESH coconut1 teaspoon vanilla extract4 tablespoons butterAbo (Upload by user)
TAG: mixture, coconut, patties, stirring, penuche, light, ,

Mexican penuche
Mexican PenucheDark brown sugar takes a long time to dissolve, so make sure it has completely dissolved before letting the mixture boil.3 cups dark brown sugar, firmly packed1 cup milk1/2 ounce unsweetened chocolate, melted1 tablespoon butter1 (1 inch) piece vanill (Upload by user)
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Mexican penuche
Mexican Penuche3 cups firmly packed brown sugar3/4 cup milk1/3 stick butter1/2 cup peanutsBlend brown sugar, milk and butter in a saucepan; boil until it forms a soft ball in cold water. Beat and add peanuts. Pour immediately into a buttered pan, then cut into squares. (Upload by user)
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Panocha
Panocha2 tablespoons butter or margarine3/4 cup half cream and half milk or rich top milk1 cup brown sugar, firmly packed1 1/2 cups granulated sugar1 teaspoon vanilla extract1/2 to 3/4 cup broken nut meatsMelt butter or margarine in a medium size (2 quart) sauc (Upload by user)

Penuche
Penuche2 pounds light brown sugar1 cup evaporated milk1/2 cup butter1/4 teaspoon salt1 teaspoon vanilla extract1 1/2 cups chopped nuts3/4 cup chopped candied cherriesMix sugar, milk, butter and salt in a 6 quart saucepan. Cook, stirring until sugar is disso (Upload by user)

Penuche fudge
Penuche Fudge4 tablespoons butter1 1/2 cups half and half2 cups firmly packed brown sugar3 cups granulated sugar2 teaspoons vanilla extract1 1/2 cups walnuts, choppedMelt butter, making sure it coats bottom and sides of saucepan. Pour half and half into pan; br (Upload by user)
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