Go Lumps Chinese Noodle Candy Food

CHOCOLATE CHOW MEIN CLUSTERS

Steps:

• In a microwave, melt chocolate and butterscotch chips, stir until smooth. Stir in chow mein noodles and peanuts until well coated. , Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.

CHOW CLUSTERS

Steps:

• In a heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly over low heat.
• Remove when melted and add chow mein noodles. Add cashews or peanuts. Mix quickly to coat Dip out tablespoons onto wax paper. Cool. (Can also melt chips in the microwave.)

NO-BAKE CHOW MEIN NOODLE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment paper.
• Place both the butterscotch chips and the chocolate chips in a large microwave-safe bowl. Melt the chips together in the microwave, stirring chips every 30-45 seconds, until smooth.
• Remove from microwave and begin folding in the chow mein noodles a little at a time until they are completely coated with the melted chip mixture. Fold in peanuts until they are completely coated.
• Drop chow mein mixture by the spoonful onto prepared baking sheet. Place baking sheet in the refrigerator until Chow Mein Cookies have completely set.
• Once Chow Mein Cookies have set, store covered at room temperature.

GO LUMPS (CHINESE NOODLE) CANDY

Steps:

• 1. Set aside noodles. A can of chinese noodles is 5 oz, a bag is about 12 oz. Use one can or 1/2 bag
• 2. In a mixing bowl, microwave together the marshmallows, peanut butter, /14 C butter for 1 or 2 minutes increments on high heat. Stir together until almost smooth. I just repeatedly spray a spoon with oil in order to mix and drop the cookies
• 3. With a greased spoon, mix in the noodles with microwaved cookies. Then drop on wax paper with greased spoon. Edible immediately, but they harden into a fudgy, crunchy candy in about 20 minutes.

GUMDROP COOKIES

Steps:

• Preheat oven to 350°. Cream shortening and 3/4 cup sugar until light and fluffy. Beat in almond extract. In another bowl, whisk flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in gumdrops. , In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into dough., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 12-15 minutes. Cool 1 minute before removing from pans to wire racks to cool completely.

CHINESE NOODLE NUT CLUSTERS

Steps:

• Line a baking sheet with wax paper, parchment paper, or aluminum foil. Set aside.
• Melt the chocolate chips and butter together in a metal bowl set over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven. Stir the mixture until it is smooth. In a large mixing bowl, toss the noodles and peanuts together. Pour the melted chocolate mixture over them. Working quickly before the chocolate hardens, use a rubber spatula to mix and coat the noodles and nuts with chocolate.
• Use 2 soup spoons (or teaspoons, depending on how large you want your clusters) to scoop up portions of the mixture. Set the clusters on the prepared sheet. Set the baking sheet in a cool place (not in the refrigerator) until the chocolate hardens.
• The clusters can be stored in an airtight container at room temperature for up to 1 month.

NOODLE CANDY

Steps:

• Melt butterscotch chips and chocolate chips in double boiler. Lightly toss in 1 large can (not sure of weight) chinese noodles and mix to coat. Drop by teaspoonful on waxed paper. Chill; then peel off paper. Nuts may be added, if desired.

QUICK & EASY GUMDROPS

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Add gelatin; reduce heat. Simmer 5 minutes, stirring frequently. Remove from heat; stir in extract and food coloring as desired., Pour into a greased 8-in. square pan. Refrigerate, covered, 3 hours or until firm., Loosen edges of candy from pan with a knife; turn onto a sugared work surface. Cut into 1-in squares; roll in sugar. Let stand, uncovered, at room temperature until all sides are dry, turning every hour, 3-4 hours. Store between layers of waxed paper in an airtight container in the refrigerator.