A candy recipe is 'intermediate' if it has more ingredients and steps, and requires more patience and perseverance. In the first recipe, constant stirring is required at one point, and waiting until the ingredients are cool at other points. In the second recipe, there are four separate steps, with waiting in between. Making candy using these recipes may not be appropriate for sharing with small children for these reasons.

Peppermint-Chocolate Pebbles

1 pound sweet grated chocolate
1/2 ounce melted cocoa-butter
1/2 teaspoonful peppermint extract

5 ounces. sweet chocolate
1 ounce unsweetened chocolate
1 cup thick cream
2 tablespoonfuls corn syrup
1 teaspoonful vanilla extract
1/2 teaspoonful almond extract

Melt the grated chocolate over hot water to a smooth paste. Remove it from the hot water, beat for a few minutes, adding gradually the peppermint extract and the melted cocoa-butter. Stir occasionally until quite cold; then rub through a wire grate onto white paper underneath.

Put the sweet chocolate and the unsweetened chocolate into a saucepan, and carefully melt the mixture to a smooth paste; then add the cream, syrup, and remaining extracts, and stir over the heat until well blended. Remove from the stove and beat constantly until the mixture becomes cold and a lighter color. Mold it into small round centers, then roll them in the sieved chocolate. Let set, then store in a cool, dry place.

Snickers Fudge

Bottom Layer
1 cup milk or semi sweet chocolate chips
1/2 cup butterscotch chips

Filling
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Caramel Layer
14 oz package caramels
1/4 cup whipping cream

Icing
1 cup milk or semi sweet chocolate chips
1/2 cup butterscotch chips

Bottom layer:

Combine the first 3 ingredients in a small saucepan or double boiler; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Cool until set.

Filling:

Melt the butter in a heavy saucepan or double boiler over medium-high heat. Add sugar and milk. Bring to a boil; maintain the boil and stir for 5 minutes. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Cool until set.

Carmel Layer:

Combine caramels and cream in a saucepan or double boiler; stir constantly over low heat until melted and smooth. Spread over the filling and cool until set.

Icing:

In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Cool until thoroughly hardened, cut into 1 in. squares, and store in a cool, dry place.

Yield 8 dozen.

About the Author: Kathryn Beach has made candy for over 30 years. Visit her website for more intermediate chocolate candy recipes, as well as for simple recipes and the more complicated ones for truffles. candychocolicio.us/data/html/intermediaterecipes/7.cgi

Cooking with a dutch oven is one of my most favorite past times. There is nothing better than a dutch oven peach cobbler or dutch oven ribs. I know you're mouth must be watering already. However, this article isn't going to be focused on how to cook tasty meals, the main focus of this article is to let you know what to do with your dutch oven after the cooking. In other words, I'm going to give you a few ideas on what needs to be done in order to ensure that your cast iron dutch oven can be used for many more times without becoming rusted and useless.

Depending on your background, you may have a different manner of cleaning up your dutch oven. Some people try to burn them out. Some clean them with salt and others wash them out with only water. I prefer scrubbing them like I would a regular pan, with soap and water.

I know, you are probably saying to yourself, "This can't be right, I've heard that water makes your dutch ovens rust and using soap ruins all of the seasoning!". Let me tell you a little story. About 20 or so years ago, I attended a presentation about Dutch ovens given by an old cowboy. He had used Dutch ovens on the range as he herded cattle. He told about cattleman who took a dutch oven on their trip to make their tasty food. The dutch oven served two purposes for them: to cook their food and to clean their dishes. They would place it on the fire to warm up the water. Then, they would do their dishes right in the dutch oven and they used soap. Now this is the key. After they finished doing that, they would take the dutch oven and grease it all up so that it would be ready to be used for the next time they needed it.

There may come a time in your life when you are stuck on the desert but still want to clean your dutch oven. Only then would I recommend that you try to use salt on it or burn it out. I would probably go for the salt method, since in the desert it's already pretty hot. If you don't have salt, I guess you could always try sand. (That might sound foolish, but really, I think you would get about the same results.

Now, if you ever let someone borrow your dutch oven, make sure you tell them how you want it cleaned! I learned the hard way with this one. In fact, my dutch oven was nearly ruined by the people I let borrow it. They tried to burn it out because they weren't sure if I would be okay with them using soap and water. What a horrible consequence! I nearly had to bury my dutch oven and never see it again. Nevertheless, I worked long and hard to get the yucky black charcoaled mess out of it. After a few hours of endless torment I was able to get it back to a fairly good condition. Well, at least it was good enough to cook in again.

Salt has been used by alot of people. In fact I know of someone who says that salt is the best and only way to clean a dutch oven. it is too bad that he has to spend hours trying to burn out the rust before he can use them another time.

When I am finished cleaning my dutch ovens they are nice to look at and store without rust, ready for our next family reunion or any other type of get together. I like to use the old cowboy method. The dutch oven gets heated while water is in it. After you have completed heating the water into your dutch oven, add a little soap. Scrubbing out the food should be very easy. Rinse it and turn it over to allow for faster drying. When you're dutch oven is dry, take some oil and rub it into the oven and lid. This is vital to the condition of your dutch ovens.

You should lightly oil it by using a paper towel and rubbing it into the cast iron. By doing so, you eliminate any chance it has of becoming rusted and it will be ready for your use anytime you need it.

Sometimes I have also stored a sheet of paper towel inside to absorb any moisture that may happen to come along.

This method has worked amazingly well for me. The cast iron has never become rusted and I continue to enjoy my dutch ovens today. Whether it be over a fire or a gas camping stove, this method will always work..

Now you don't have to worry. Now you know that just using water and dish soap is the best way to clean a dutch oven. It's the most easiest and sanitary way. Always remember the most important step: the oiling. If you don't forget that, your dutch ovens will be safely stored away and ready for their next use every time.

About the Author: M.A. Luke is a freelance writer for ioVentures, Inc. To improve your dutch oven cooking go now to dutchovenpro.com. A properly cleaned dutch oven will last you a lifetime. Find new camping stoves today.

When you think of barbeque cooking, this normally brings up thoughts about having a party for friends and neighbors. This happens even though most people do not have either the equipment or experience to cook for large groups of people. Here are some tips to help you with your these (primarily) summer activities.

Some Helpful Tips and Advice

1. Make sure you have the right equipment before attempting to cook for a large group. There are many different types of barbequing devices that can be used for your gathering. You can find a unit that is right for you if you visit the local hardware store as they normally have a large selection. This will include units that will use charcoal, gas or electric. They range from portable or disposable to built in brick and mortar units. Just get the one that you feel provides the ability to cook the amount and types of food you plan on serving.

2. If you plan on cooking for a large group, you may consider pre-cooking some of the food. You could then just drop these items on your grill to add the finishing touches. Like the taste of that great sauce you have created or the smoky flavor from the pecan chips. Also, it is a good idea to stay with two or three main course dishes and then compliment them with salads and breads.

3. Explore the many barbeque recipes that are available for the many different types of food that is great fresh off of the grill. These include chicken wings, great burgers (either beef, buffalo or vegetarian), spare ribs, and chicken. With a little creativity, you will be able to deliver a meal that will have them coming back for seconds!

4. Another way to ensure that your meal will be a success is to marinate the meat in advance. Some of the recipes you find will tell you how long this should happen but, in my opinion, the shortest time will be overnight. This will allow the flavor to soak into the meat and provide a fantastic taste to your guests.

5. Contrary to some thought, food from the barbeque does not have to be black on the outside and pink on the inside. You do not need a super hot fire to cook your food quickly. It is better to cook your food over a source that is not flaming up and that will cook evenly. If you are using charcoal, it may take 30 minutes to get the fire right. A good way to tell if it is right is a visual examination. A good charcoal fire will be starting to turn a dusty grey color and give off a reddish glow.

6. Another thing to keep in mind is that you do not need to "play with your food". Buy this I mean you should trim excess fat, do not poke the meat a lot and do not flip it every two minutes. Let the meat cook without being pushed around a lot.

7. Another key that is not mentioned much is that you should be very carful with the type of lighter you use for the charcoal. Make sure that you do not use toxic materials (some lighter fluids are) to start your charcoal. Using this type of material may cause toxins and bad taste to penetrate your food.

By following a few simple tips, you will be able to serve up some great barbeque meals. It just takes some simple preparation and attention to detail and you will be come an expert at barbeque cooking.

About the Author: For more information about how to cook outdoors visit Outdoor Cooking Guide. To find Everything You Ever Wanted To Know About Cooking! visit Cooking Guide.