Mix sugar, water, corn syrup, salt, and glycerin in a heavy saucepan. Bring to a boil and cook to a temperature of 258 degrees F.   Remove from heat and let stand for two to three minutes. Then add flavor extract, color and butter and stir vigorously until butter is melted. Pour into buttered cookie sheet. Cool until lukewarm taffy can be handled.   Begin to stretch and fold over and over until taffy turns paler in color, about 10 minutes. You may find this easier to do with a small amount of butter or oil on your hands. Roll taffy into long rope. Cut into individual pieces and wrap in wax paper.

In heavy saucepan, over low heat, melt peanut butter chips, 1 cup condensed milk and 2 tablespoons butter; stir occasionally. Remove from heat; stir in peanuts. Spread mixture into wax paper lined 8″ square pan. In small saucepan, melt chocolate morsels, remaining condensed milk and butter. Spread chocolate mixture on top of peanut butter mixture. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

Combine butter, milk and sugar in a large pan over medium heat. Bring to a rolling boil, add the marshmallow cream, stir in until combined well. Remove from heat and mix in chocolate chips.

It is very important to make sure that you mix everything well.

 Add pecans or walnuts and pour into a buttered pan to set. (You can use butter flavored cooking spray) After it is well set up, cut into squares and serve.

Stir vanilla wafer crumbs, nuts, confectioner’s sugar and unsweetened cocoa. Stir in rum, corn syrup and until well blended. Shape into 1 inch balls.Roll in coconut.

Makes approximately 9 dozen.

• 1 pkg. 8oz Semi-Sweet Baking Chocolate

½ cup of chunky peanut butter

• 1 8oz tub of Cool Whip  
• 1 large package of almond slivers 

Directions:
Microwave 1 pkg. (8 oz.) of Semi-Sweet Baking Chocolate in large bowl on HIGH for 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in 1/2 cup chunky peanut butter until well blended. Cool to room temperature. Gently stir in 1 tub (8 oz.) thawed Cool Whip Whipped Topping. Refrigerate for 1 hour.Scoop truffle mixture with a teaspoon, and then shape into 1 inch balls. Roll in almond slivers. Store in refrigerator. Makes approximately 3 dozen.

•  1 (18 ounce size) jar of peanut butter
•  2 cups Rice Krispies cereal
•  1 1/2 cups powdered sugar
•  1/4 teaspoon vanilla extract
•  1 cup chocolate chips

Directions:

   In a double boiler over low heat, melt chocolate and set aside. In a medium sized bowl, combine all other ingredients. Blend well until mixture forms dough. Roll into 1-inch balls. Using a toothpick or fork, dip the balls into the chocolate until well coated. Place onto a cookie sheet lined with wax paper. Refrigerate for 30 minutes.

Source:  http://www.christmas-cookies.com/recipes/recipe207.chocolatepeanutbuttercrispyballs.html

• 1 cup fine vanilla wafer crumbs
• 1 cup finely chopped pecans
• 1 cup confectioners’ sugar 
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup bourbon1 tablespoons plus
• 1 1/2 teaspoons light corn syrupconfectioners’ sugar, sifted

  DIRECTIONS: Thoroughly combine 1 crushed vanilla wafer crumbs, chopped pecans, 1 cup confectioners’ sugar, and the cocoa. In a separate bowl, blend the bourbon and corn syrup. Stir this bourbon mixture into the dry mixture; blend well.

Cover and chill for at least a few hours. Sift about 1/2 to 1 cup of confectioners’ sugar on a cookie sheet. Shape small bits of the dough into balls and roll them in the confectioners’. Store in refrigerator in tightly covered containers. Make these a few days in advance for best flavor, and roll in confectioners’ sugar again before serving, if desired.

Source:  http://southernfood.about.com/od/bourbonballs/r/bl81212f.htm