I talked to Cindy Cates, the candy lady at Tisket A Tasket and she agreed. She said she sells quite a bit of Orange Slices and Black Jelly Beans, along with a large selection of every kind of candy under the sun.
Kyle even emailed me to tell me that the reason he likes those weird, I mean, unusually delicious candies is because when we would go trick-ortreating when we were little, I would grab his candy bag and take all of the really good chocolate candy and that’s what the poor boy was left with.
Of course, who is going to believe a crazy story like that. Not anyone who knows me. I would never steal candy from a younger sibling.
Now, if I was worried about him having too much sugar or rotting his little teeth, that’s a different story entirely. Why, I was just looking out for the little darling. Yes, that’s it.
Anyhoo, if you go to Tisket A Tasket, don’t forget about all the different kinds of candy there.
However, myself? I’ll be the person with her nose pressed up against the glass in front of the homemade fudge counter. Pralines and Cream, Chocolate Mint, Fudge covered pretzels... oh my!
– kc –
Speaking of Orange Slice candy, this recipe was sent to my Mom by Betty Yount.
Orange Slice Candy Cookies
1 cup candy orange slices
1 1/4 cup sugar, divided
1 cup butter, softened
1 cup shortening
1 1/2 cup packaged brown sugar
2 teaspoons vanilla extract
4 cups all purose flour
2 teaspoons baking soda
1 teaspoon salt
12 ounces vanilla or white chocolate chips
1 cup chopped toasted pecans
Cut each orange slice into about eight pieces (use scissors, rinsing blades with cold water to reduce sticking).
Roll candy pieces in 1/4 cup sugar, then set aside.
In large mixing bowl, cream together butter and shortening and one cup sugar and 1 1/2 cup brown sugar.
Add eggs (one at a time), beating well after each addition.
Beat in vanilla extract.
Combine floiur, baking soda and salt, gradually add to the creamed mixture.
Stir in the chips, pecans and candy pieces.
Roll into 1-inch balls. Place 2- inches apart on ungreased baking sheet.
Bake at 375 degrees for 10 to 12 minutes or until golden brown. Remove to wire rack to cool.