3 Musketeers Bars

Have you ever wondered how to make these? Not as hard as you might think! (And I think they taste better!)

3 cups granulated sugar
3/4 cup light corn syrup
3/4 water
1/8 tsp. salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate (12 oz. each)

In a large saucepan, over medium heat, combine the sugar, corn syrup, water, and salt. Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.

Meanwhile, beat the egg whites until they are stiff and form peaks. (Don't use a plastic bowl for this.)

When the sugar solution comes to 270* F (or the soft-crack stage), remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point add the semisweet chocolate chips. (Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.)

When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9X9 inch pan. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.

Melt the milk chocolate chips in the microwave for 2 minutes on 50% power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork, dip each bar into the chocolate to coat completely and place on wax paper.

Cool until firm at room temperature, 1-2 hours.

Makes 14 candy bars.

Reese's Peanut Butter Cups

2 cups milk chocolate
2 Tbsp. Vegetable oil
¾ cup peanut butter
1 Tbsp. Margarine
¾ cup powdered sugar
24 paper gem liners

Mix chocolate and oil in microwave for 3-4 minutes, stirring every 45 seconds until chocolate melts. Spoon into liners and push up on the sides. Put in Refrigerator. Mix peanut butter and margarine in microwave for 30 seconds. Stir in sugar and roll into balls. Place in liners, cover with chocolate and place in fridge to set.

Haystacks

1 pkg. chow mien noodles
1 pkg. butterscotch chips
1 pkg. chocolate chips

Melt chocolate chips and butterscotch chips until completely smooth. Mix in chow mien noodles. Drop by spoonfuls on waxed paper. Let cool.

Laura's Seas Fudge

1 big Bowl: (Soften and mix together. Set Aside)

2 Cups Semisweet Chocolate Chips
2 sticks butter/margarine

In a Big Saucepan:

10 ounces evaporated milk
200 small or 28 Large Marshmallows
4 Cups of Sugar

Mix Together and Bring to a Boil on Medium High until boiling. Turn to low. Boil for exactly 6 minutes, stirring constantly.

Pour into other bowl and whisk until nice and smooth. Add 2 Teaspoons vanilla. Pour into greased pan and cool in fridge.

Laura's Toffee

2 cups butter sticks
2 cups sugar
2 Tbsp. Light Corn Syrup
4 Tbsp. Water

2 Cup Almonds
12 oz. Chocolate chips

Combine first 4 ingredients and boil until 300°, stirring constantly (it will be Thick and Golden). Spread on a buttered cookie sheet. While hot, sprinkle chocolate chips until melted and spread. Top with almonds if desired. Refrigerate a couple of hours and then break apart.