Chocolate spoons
by Kathy

8 oz semisweet, bittersweet, or while chocolate, or a mixture of any or even butterscotch chips
12 heavy plastic or metal spoons
flavored oils or peppermint extract (optional)

Melt the chocolate until smooth. If using more than one kind of chocolate, melt each separately. Add 1/2 teaspoon peppermint extract or 3 drops of flavored oil (do not use extracts containing water!). Dip each spoon into chocolate up to the neck of the spoon. Shake to get excess chocolate off. Set on waxed paper to set up. If you wish to add another type of chocolate, quickly dip the spoon quickly to avoid melting the first layer. Let cool on wax paper.
Decorate with swirls of chocolate/ colored chocolate if desired. Wrap in cellophane bags, not plastic wrap or plastic baggies (they are not air proof!) and store at room temperature.
These are soooooo easy and quite the rage in gourmet stores.

White Taffy
by: Angie

2 cups Sugar
1/2 cup Corn syrup
2/3 cup water
1 tsp Vanilla

Combine water, sugar, and corn syrup in a saucepan, and stir over a low heat until sugar is dissolved. Boil without stirring until candy thermometer registers 268 ' Remove from heat and add vanilla. Pour candy into shallow greased pans, and allow to cool. When the candy starts to stiffen at the edges, form the mass of candy into a ball using a rubber spatula. Rub butter into hands and start pulling and strecthing the candy. Pull and stretch until the candy is light colored. Yummy and fun! Kids love this one! Enjoy!

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