CHOCOLATE LOGS CANDY RECIPES

Steps:

• In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.

Steps:

• Combine 1/2 cup butter and marshmallow crème in bowl. Microwave, stirring once, 1 1/2-2 1/2 minutes or until melted. Stir until well mixed. Stir in 4 1/2 cups powdered sugar; mix well. Place onto surface lightly sprinkled with powdered sugar; knead in up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny.
• Divide mixture into 6 equal parts. Shape each into 5x1-inch log; wrap in plastic food wrap. Place logs onto ungreased baking sheet. Freeze at least 2 hours or overnight until firm.
• Line another baking sheet with waxed paper. Set aside. Place chopped nuts on another sheet of waxed paper. Set aside.
• Place caramels, 2 tablespoons butter and half & half in 2-quart saucepan. Cook over medium heat, stirring often, until caramels are melted and smooth. Reduce heat to low to keep caramel mixture warm.
• Remove logs from freezer; unwrap. Dip 1 log into warm caramel mixture with tongs or two-pronged meat fork. Turn to coat; allow excess caramel mixture to drip back into pan.
• Place caramel-coated log on nut-covered waxed paper. Lifting waxed paper, roll log to coat with nuts. (Use hands to press nuts into log, if necessary.) Set log onto waxed paper-lined baking sheet to cool. Repeat with remaining logs. Refrigerate 1 hour; wrap each log in plastic food wrap. Store refrigerated.
• Cut each log into 12 slices; place each into foil candy cup.