Go Lumps Chinese Noodle Candy Recipes

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.

Steps:

• Line a baking sheet with parchment or wax paper.
• Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth, about 4 minutes.
• Combine the noodles, almonds, mango, cayenne pepper if using and melted chocolate in a large bowl. Stir until all the ingredients are coated with chocolate. Scoop the mixture onto the prepared baking sheet using a 1/4-cup ice cream scoop and allow the cookies to harden at room temperature, about 2 hours. Store the cookies in an airtight container at room temperature.
• Cook's Note: Use scissors to cut the dried mango into pieces.

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.

Steps:

• Chow Mein-Noodle Haystacks: In a large pot of boiling water, cook the spaghetti until tender. Drain well, then toss with 1 teaspoon of vegetable oil to prevent sticking. In a skillet or electric fryer, heat 1-inch of oil to 365 degrees. Working in batches of 3 or 4 tangled strands, fry the spaghetti until golden brown. Let the spaghetti intertwine to form interesting shapes. Drain on paper towels. Break the spaghetti or chow mein noodles into pieces no larger than 1-inch long. In a completely dry bowl or in the top of a double boiler set over barely simmering water, melt the chocolate. Mix in the noodles, coconut, and peanuts. Drop walnut size haystacks of the mixture on a cookie sheet and refrigerate for 30 minutes to set. Serve chilled.
• Rocky Road Haystacks: Stir in chopped marshmallows to the chow mein-noodle haystack recipe.
• White-Chocolate Chow Mein-Noodle Haystacks: Substitute white chocolate for the semisweet chocolate and chopped pecans for the peanuts in the original chow mein-noodle haystacks recipe.

Steps:

• 1. Slowly melt chips. Remove from heat and add noodles and pecans. Mix until well coated. Drop by teaspoon onto wax paper. Cool and enjoy.
• 2. Note: Experiment with different flavor chips.

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.)

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.

Steps:

• 1. Melt both packages of Butterscotch chips in a microwave prove bowl 50 percent heat for 30 seconds at a time till melted completely. Careful not to burn, add noodles & peanuts and stir till well blended. On cookie sheet lined with wax paper drop teaspoons full on cookie sheet, let cool till candy has set up. If it starts to harden just place bowl in microwave to soften and continue.
• 2. Any nuts will work, but I like the salt peanuts for the salty sweet taste. Spanish peanuts have the red skins I don't use them cause of that. But if you don't mind that there good to.

Steps:

• 1. Melt the butterscotch chips and chocolate chips in a large double boiler. Stir constantly until melted. Remove from heat when melted. Add chinese noodles and peanuts. Drop onto wax paper and cool in refrigerator.