Children love 'em - Delicious candy recipes for the holidays

By Clissa S. England

These two recipes are a fun way to involve children (age 6 and up) in preparing holiday goodies. Older children (teens and up) can do it themselves with guidance.

The Turtles are easy - flatten a melted caramel on two pecan halve, and swirl the chocolate while it melts on top. (Melted caramels are hot.)

The Buckeye Balls require more patience and dexterity. Making the balls takes time. AND, they must be chilled VERY well before dipping. (Melted chocolate is hot.) I've stored buckeye balls in my fridge for 2-3 days before I dipped them, but make sure they are in a sealed container. If you're in a hurry, put them in the freezer for 30-45 minutes.

And be warned: When the peanut butter balls get warm, they fall off the toothpicks and into the chocolate.

I've included advice I gained by making both recipes for years, so instructions are detailed. But the fun part is guaranteed!

Buckeye Balls

12 ounces peanut butter, creamy               1 teaspoon vanilla flavoring
½ bar paraffin wax                                          12 ounces chocolate chips (semi-sweet)
1 stick margarine                                           1 pound confectioner’s powdered sugar

Mix sugar, margarine, peanut butter and vanilla with a mixer. Batter will be crumbly.  Press batter into three to four big balls. Pinch off a heaping teaspoon of dough; shape into a ball the size of buckeye nuts (1”+). Using wax paper between layers, place balls in a closed container; chill at least an hour or overnight.

Melt chocolate and wax in a double boiler. Lay out two sheets of wax paper. Take about 15 to 20 balls out to dip in small batches. Stick round toothpicks about halfway in each ball and then dip in chocolate, leaving the “eye” of the buckeye ball undipped. Set on wax paper. If balls get too warm, they will fall off the picks. Once balls have hardened, remove toothpicks. Put in canister with layers of wax paper. Keep chilled.

Turtles

Pecan halves, about 2 cups
1 bag vanilla caramels
1 bag chocolate kisses OR bag of dark chocolate OR
½ cup semi-sweet chocolate morsels

Preheat oven to 325 degrees.  Unwrap candies. 
Place two pecan halves side-by-side on cookie sheet covered with parchment paper. Fill the cookie sheet with “pairs” of nuts about 1½  inches apart.

Place caramels on top of pecans. Put in oven until caramels soften, about 5 minutes. Remove from oven. Using a small buttered spatula, gently flatten each caramel to cover pecans.

Immediately place kiss, chocolate piece or 5-6 morsels atop each caramel. Use a spatula to swirl as chocolate melts, spreading it on top.  When chilled, use wax paper between layers. Store in a container in cool room or refrigerator. If color of chocolate changes, put in oven at 325 degrees for a minute. Can be frozen.