Second Day Cookie/Candy Marathon

Crystal Candy

• 4 cups sugar
• 1 cup water
• 1 cup light corn syrup
• 5 drops red food coloring
• 3/4 teaspoon cinnamon oil (can be purchased at drug store)

Bourbon Balls

• 2 cups crushed vanilla wafer
• 1 cup finely chopped pecan
• 2 tablespoons melted butter
• 2 tablespoons light corn syrup
• 2 tablespoons cocoa
• 1/3 cup bourbon
• 1 cup powdered sugar

Rum Balls

• 2 cups crushed vanilla wafer
• 1 cup chopped pecan
• 1 cup powdered sugar
• 2 tablespoons cocoa
• 2 tablespoons light corn syrup
• 1/3 cup rum

Peanut Butter Balls

• 1 1/2 lbs powdered sugar
• 1 cup butter, room temperature
• 1 cup peanut butter
• 1 teaspoon vanilla
• 1/8 lb household paraffin wax
• 12 ounces semi-sweet chocolate chips

Directions

1. 1

   Crystal Candy: Combine sugar, water and corn syrup.

2. 2

   Bring to a boil over medium heat, stirring constantly.

3. 3

   Add food coloring.

4. 4

   Continue cooking, without stirring, to hard crack stage (300 degrees).

5. 5

   Remove fromheat and add oil of cinnamon.

6. 6

   Working rapidly, spread mixture onto an oiled 15x10x1-inch baking sheet.

7. 7

   Let cool completely then break into pieces.

8. 8

   A little powdered sugar sprinkled over the candy pieces keep them from sticking together.

9. 9

   Bourbon Balls: Mix all ingredients together.

10. 10

    Roll into marble-sized balls then roll in powdered sugar.

11. 11

    Rum Balls: Mix all ingredients together.

12. 12

    Roll into marble-sized balls then roll in powdered sugar Peanut Butter Balls: (Use your hands to mix these as the mixture is thick) Mix powdered sugar, butter, peanut butter and vanilla together.

13. 13

    Roll into 1-inch balls.

14. 14

    In a double boiler, melt parafin and chocolate chips.

15. 15

    Dip peanut butter balls into chocolate mixture then place on waxed paper to harden.