HOLIDAY CREAMY CARAMELS

1/2 cup butter
2 cups sugar
3/4 cup light corn syrup
Dash of salt
2 cups cream
1 tsp. vanilla extract
1 1/2 cups chopped nuts

Mix butter, sugar, corn syrup, salt and 1 cup cream; bring to boiling point. Add remaining cream slowly; cook to hard-ball stage. Add vanilla and nuts; pour into buttered pan. Cool; turn out onto flat surface. Cut and wrap.
DO NOT substitute margarine for butter.

Cranberry Fudge

2 cups - Semi-Sweet Chocolate Chips
1/4 cup - Light Corn Syrup
1/2 cup - Powdered Sugar
1/4 cup - Evaporated Milk
1 tsp - Vanilla
1 - 6-Ounce Package of Sweetened Dried Cranberries
1/3 cup - Chopped Pecans

Line the bottom and sides of 8x8-inch pan with plastic wrap.
Set aside.
Combine chocolate chips and corn syrup in a medium saucepan.
Cook over low heat until melted and smooth.
Remove from heat.
Add powdered sugar, evaporated milk and vanilla; stir vigorously until the mixture is thick and glossy.
Add sweetened dried cranberries and nuts and mix well.
Pour into prepared pan.
Cover and chill until firm for about 8 hours.
Cut into 1 1/2 inch squares.
Store covered in refrigerator.
Serve at room temperature.
Makes about 25 pieces.

Buttercreams
These homemade buttercream candies are easily made with powdered sugar, butter and cream cheese.

Prep: 1 hr 10 min - Chill: 2 hrs 30 min

Filling Ingredients:
1/2 cup LAND O LAKES® Butter, softened
1 (3-ounce) package cream cheese, softened
1 1/2 teaspoons vanilla*
4 cups powdered sugar

Coating Ingredients:
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening

Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add vanilla; continue beating until well mixed. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed (4 to 5 minutes). (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)

Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes). Dip buttercreams into chocolate mixture using toothpicks; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set.

*Substitute 1 1/2 teaspoons almond, orange or rum extract. Makes 5 dozen candies

Old Fashioned Potato Candy
An old favorite, simple to make, and tasty!

List of Ingredients
1/2 (or 1 small) boiled potato
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract
About 2 cups powdered sugar
1/2 cup peanut butter

Mash potato, add butter, vanilla and enough powdered sugar to make a slightly stiff dough. Roll out dough (on a surface dusted with powdered sugar) and spread on the peanut butter. Roll dough up (as for jellyroll) to make a log. Cut into pieces, let air dry for about an hour. Store in air tight container.
Makes about 2 dozen confections

Sweet Potato Fudge

2 cups grandulated sugar
1/2 cup whole milk
1/4 teaspoon pumpkin pie spice
1/4 cup mashed (cold) sweet potato or canned yams
1/2 cup ( 1 stick) butter cut up ( NOSUBSTITUIONS)
1 cup marshmallow creme
8 oz white choc. chips
1/2 teaspoon real vanilla extract

Mix sugar, milk, pumpkin pie spice, sweet potato and butter in
large sauce pan. Cook to firm ball stage ( 236 degrees F) DO NOT
OVER COOK !!
Remove from heat and stir in remaining ingredients. Stir until
firm enough to pour into buttered 8 inch square pan. This fudge
sets very quickly, so have a pan ready. Store in a covered
container.