CANDY(90)
Source of Recipe
Roz, friends, www,???
List of Ingredients
Buckeyes
1 Lb. Peanut butter, smooth
1/2 C. Butter
3 1/2 C Confectioners' sugar
1 12 oz Chocolate Chips, melted
1/4 Bar Paraffin wax
Mix the first three ingredients together. Make small balls and keep chilled
until ready to dip into chocolate. In double boiler, melt the chocolate chips
with the 1/4 bar of paraffin wax. Dip each ball in the melted mixture and put
on wax paper to cool.
· ** Note: To make dipping easier you can insert a toothpick into each ball
and then dip into the warm chocolate.
Candy balls
1 C Butter or margarine
1/2 C Peanut butter, creamy
2 1/3 C Graham Cracker Crumbs
2 C Confectioners' sugar, sifted
2 C Coconut, flaked
1 C Walnuts, chopped
6 Oz. Chocolate chips; semi-sweet
1/4 Bar Paraffin wax, cut up
Combine peanut butter and butter in a 2 quart saucepan. Cook over medium
heat, stirring constantly, until melted. Remove from the heat. Combine the graham
cracker crumbs, confectioners' sugar, coconut and walnuts in a bowl. Pour the
peanut butter mixture over all, then toss until well blended. Shape the
mixture into 1/2 inch balls. Place on waxed paper lined baking sheets. Cover with
aluminum foil. Chill in the refrigerator. Combine the chocolate chips and
paraffin in the top of a double boiler. Place over hot water and stir until melted.
Dip the balls in the chocolate. Place on waxed paper lined baking sheets and
let stand until chocolate is set. Cover with foil and store in the
refrigerator. Makes about 2 lbs. of candy
Christmas Hard Candy
2 C Sugar
1/2 C White Karo
1/2 C Water
Choose one of the following flavors:
Cinnamon oil, red color
Anise oil, blue color
Spearmint oil, red color
Wintergreen extract, green color
Peppermint oil, green color
Boil sugar, Karo and water to 300 degrees and immediately stir in 1 teaspoon
oil. Other flavors can be used. Pour onto lightly greased cookie sheets. Cool.
Break into pieces. Dust with powdered sugar. Store in airtight containers.
Cool Whip Candy
3 8 oz. Hershey bars
2 Cartons Cool whip (medium)
1-2 Cups Vanilla wafer crumbs OR
Cookie crumbs OR
chopped nuts
Melt chocolate in microwave. Stir until smooth. Cool slightly. Stir in cool
whip. Drop by teaspoons into crumbs or nuts. Place on waxed paper. Store
covered in refrigerator.
Double Peanut Clusters
1 pkg (6 oz) Semisweet chocolate bits
1/3 C Creamy peanut butter
1 C Roasted peanuts
· In top of double boiler, over hot (not boiling) water, melt chocolate bits
and peanut butter, stirring until blended. Add peanuts, stirring to coat.
Drop mixture by teaspoons onto waxed paper.
Truffles
1/2 C Butter or margarine
3/4 C Cocoa
1 14 oz. Can sweetened condensed milk
1 Tsp. Vanilla extract
Extra cocoa
Melt butter in a heavy sauce pan over low heat; stir in 3/4 cup
cocoa.Gradually add condensed milk, stirring constantly, until smooth. Cookover medium
heat, stirring constantly until thickened. (about 3 minutes)Remove from heat; stir
in vanilla. Pour mixture into a lightly greased 8-inch square pan. Cover and
chill 3 hours or until firm. Shape mixtureinto 1 1/4 inch balls. Roll in
additional cocoa. Place balls in miniature paper baking cups. Store in airtight
container in the refrigeratorup to 1 week. Makes about 3 dozen
Fudge Nougats
2 Cups Sugar
1/2 Cup Butter
1 Cup Evaporated milk
1 Cup Chocolate Chips
3/4 Cup Flour
1 Cup Crushed graham crackers
3/4 Cup Walnuts, chopped
1 Tsp. Vanilla
Combine in a saucepan the sugar, butter and milk. Bring to a full boil,
stirring constantly. Boil for 10 minutes while constantly stirring. Remove from
heat and stir in the chips, flour, graham crackers, walnuts and vanilla. Spread
into a 9x13 inch pan. Let cool, cut and serve
Mom's Molasses Taffy
1 C Molasses
2 tsp Vinegar
1 C Sugar
1/4 tsp Salt
· Blend ingredients. Cook and stir over high heat until a drop forms a firm
ball when dropped in cold water.
· Add 2 tablespoons butter and cook between hard ball and light crack stage
(270).
· Pour onto buttered plates to cool, then butter hands and pull and fold to
form a white porous-looking rope.
· Place on buttered plated to harden.
Peanut Brittle #2
1 Cup White sugar
1/2 Cup Corn syrup
1 Cup Salted peanuts
1 Tsp. Butter
1 Tsp. Vanilla
1 Tsp. Baking soda
Combine corn syrup with sugar and cook on high for four minutes. Add salted
peanuts and cook on high for three more minutes. Stir, add butter and vanilla.
Cook one more minute. Stir in baking soda (this will cause mixture to foam).
Pour onto buttered cookie sheet until hardens. Break into peices and store in
air tight container.
Caramel Candy
2 Cups Sugar
1 Cup Dark syrup
1/2 Stick Butter
1 Tbsp. Vanilla
3 1/2 Cups Heavy cream
1 1/3 Cups Almonds, chopped
Mix all ingredients (less the almonds) in a large saute pan and simmer for
one hour - stirring occasionally. Test by placing a drop of the hot caramel into
a glass of cold water. If you can make a soft ball by rolling it in your
finger, it's ready. Pour caramel onto a large non-stick baking sheet, and sprinkle
with chopped almonds. Refrigerate to chill. When partially set, slice into
small portions and wrap in wax paper squares cut to fit.
Tiger Candy
1/2 Cup Peanut butter-chunky-no salt
1 Lb. Almond bark
1/2 Cup Semi-sweet chocolate chips
4 Tsps. Half & Half
In a microwave bowl, heat almond bark and the peanut butter on medium for 3-4
minutes or until melted; mix well. Pour onto a foil-lined baking sheet coated
with nonstick cooking spray; spread into a thin layer. In another microwave
bowl, heat the chocolate chips and half and half on high for about 30 seconds,
or until chips are soft; stir until smooth. Pour and swirl over peanut butter
layer. Freeze for 5 minutes or until set. Break into small pieces.
NOTE: You can substitute milk for the half and half and you can use smooth
peanut butter if you like. Any way you make it, make plenty as it disappears
quickly!
Walnut Penuche
1-1/2 C Walnuts, chopped coarse
2/3 C Butter or margarine
1 C Packed light brown sugar
1-14 oz can Sweetened condensed milk
1-1/2 tsp Vanilla
· Melt butter in 2 1/2 or 3 quart Corning Ware. Stir in sugar and milk until
blended. Microwave uncovered on high 7-9 minutes, stirring 4 times until sugar
is dissolved and mixture has thickened and is a medium caramel color. Remove
and add vanilla.
· Beat with electric mixer 3-4 minutes until smooth and shiny. Add walnuts
and beat on low speed to distribute evenly.
· Spread in prepared pan. Cool, then refrigerate until firm (two to three
hours).
Chocolate Fudge
.
2 Tbsp. Butter or margarine
1 Can Evaporated milk
1 2/3 Cups Sugar
1/2 Tsp. Salt
2 Cups Miniature marshmallows
1 1/2 Cups Semi-sweet chocolate chips
1 Tsp. Vanilla
1/2 Cup Coarsly chopped walnuts, toasted
1/2 Cup Golden raisins, plumped
5 minutes in 1 cup boiling water then drained
(OPTIONAL)
Butter an 8" square pan and set aside. In a saucepan, combine butter,
evaporated milk, sugar and salt. Bring to a boil over medium heat; stirring
occasionally. Boil 4 to 5 minutes (stir constantly while boiling). Remove from heat.
Stir in marshmallows, chocolate and vanilla. Stir well for 1 minute or until
marshmallows melt and are fully blended. Stir in the nuts and raisins. Pour into
prepared pan. Cool about 2 hours. Cut into 1" squares. Store covered.
Baked Carmel corn
4 qt Popped corn
1/2 C Butter
1 C Brown sugar
1/4 C Corn syrup
1/2 tsp Salt
1/4 tsp Baking soda
1/2 tsp Vanilla
2/3 C Nuts (almonds, pecans, peanuts, etc.)
· Pop corn and remove old maids. Spread corn in a large flat pan, and preheat
in a 250° oven
· In a saucepan, melt butter, and stir in brown sugar, corn syrup and salt.
Stir constantly until mixture comes to a boil. Continue to boil without
stirring for about 5 minutes (240°). Remove from heat, and add baking soda and
vanilla, stirring until foamy. If nuts are used, add them NOW, stirring until heated
through, and no longer clumped up.
· Pour syrup mixture over preheated popcorn, and stir to coat. Bake for about
30 minutes, stirring 2 or 3 times to evenly distribute the coating.
Bake longer, about 60 minutes, for a more Cracker Jack taste. Cook, break up
and store airtight.
Chocolate Witch Hair
3 large shredded wheat bundles (Shredded Wheat)
1 6-ounce bag milk chocolate chips
3 tablespoons honey
1 tablespoon light brown sugar
2 tablespoons butter
1. Break up the shredded wheat bundles into single long strands, so they have
the appearance of hair. Set aside.
2. Place the honey, brown sugar, chocolate chips, and butter in a saucepan
and heat over a low flame to melt. Stir constantly. Mixture should be smooth and
glossy.
3. Remove from heat and gently stir in the shredded wheat.
4. When the shredded wheat is completely coated, scoop it onto waxed paper in
small equal portions. Use a fork to gently rake hairs into one direction.
5. Place in refrigerator for about thirty minutes.
ICE CREAM FUDGE
2 pounds semi-sweet chocolate, chopped
1 pint ice cream*, slightly thawed
1 cup pecans, chopped
1. Line an 8" or 9" square pan with foil and lightly butter the foil.
2. Place chopped chocolate in medium size glass mixing bowl. Microwave on
full power for 1 minute and 45 seconds. Stir.
3. Add thawed ice cream and beat until smooth.
4. Stir in nuts. Turn into prepared pan.
5. Refrigerate until firm; cut into squares.
Makes approximately 64 pieces.
*Use butter pecan, black walnut, mint, dutch chocolate, "favorites"; anything
but vanilla.
Fabulous Chocolate Truffles
Prep: 35 minutes; Cook: 4 to 6 minutes; Chill & Freeze: 5 1/2 hours
This Recipe will produce 20 large truffles
22-24 ounces imported bittersweet chocolate, cut into small pieces
3/4 cup heavy cream
4 tablespoons unsalted butter, cut into small pieces
1. In a 1-quart glass bowl, combine 10 ounces chocolate and cream. Heat in
microwave oven on high 2 1/2 to 2 minutes or, until mixture is melted and smooth
when stirred. Stir in butter until smooth and melted. Cover and refrigerate
until firm, about 4 hours or overnight.
2. Using a melon baller or small ice cream scoop, scrape mixture into 1-inch
balls. (If mixture is too hard, let stand at room temperature 1/2 hour beofore
shaping). Place truffles on wax lined baking pan and freeze firm, 1 hour or
longer.
Raspberry Truffles
Blommer Chocolate Company
Prep: 35 minutes; Cook: 4 to 5 minutes; Chill & Freeze: 5 1/2 hours
This Recipe makes about 2 dozen truffles.
22 ounces bittersweet chocolate; cut into small pieces
6 tablespoons unsalted butter
1/3 cup seedless raspberry jam
2 tablespoons Chambord or Raspberry Brandy
1. In a 1-quart glass measure, combine 10 ounces chocolate and butter. Heat
in a microwave oven on high 1 to 1 1/2 minutes, until melted and smooth when
stirred. Stir in jam and liqueur until well blended. Cover and refrigerate until
firm, about 4 hours or overnight.
2. Using a melon baller or small ice cream scoop, scrape mixture into 1-inch
balls. (If mixture is too hard, let stand at room temperature 1/2 hour before
shaping). Place truffles on wax paper-lined baking pan and freeze firm 1 hour
or longer.
3. In a small glass dish, place remaining 12 ounces chocolate. Heat in a
microwave oven on medium 3 to 3 1/2 minutes, stirring often, until melted, smooth
and warm. Using a fork, dip truffles quickly, one at a time, into chocolate,
tapping fork on edge of dish to shake off excess. Place on wax paper lined
baking pan. Repeat dipping process, stirring chocolate often and scraping down
sides of dish, if necessary, to prevent chocolate from hardening. Refrigerate
until chocolate is set, about 1/2 hour. Wrap in an air tight container and store
in refrigerator 2 weeks or in freezer 1 month.
4. Serve in paper candy cups.
NOTE:
Truffles can also be rolled in finely chopped nuts and sifted cocoa powder
instead of dipped in chocolate. Roll in nuts or cocoa immediately after shaping
into balls. Store in regrigerator or freezer as directed above.
Sugared Walnuts
· 1 pound Walnut pieces
· 1/2 cup Unsalted butter -- melted
· 1/2 cup Powdered sugar
· 1 1/2 teaspoons Cinnamon -- ground
· 1/4 teaspoon Ginger -- ground
· 1/4 teaspoon Allspice -- ground
· 1/8 teaspoon Cloves -- ground
In a 3 1/2 quart slow cooker, stir the walnuts and butter until combined. Add
the powdered sugar, stirring to coat evenly. Cover and slow-cook on high for
15 minutes. Reduce the heat to low and slow cook, uncovered, stirring
occasionally, until the nuts are coated with a crisp glaze, about 2 hours.
Transfer the nuts to a serving bowl. In a small bowl, combine the spices and
sift them over the nuts, stirring to coat evenly. Cool the nuts completely
before serving.
Aplets and Cotlets
3 tb Gelatin
3 c Apple juice (or applesauce??)
1 1/3 c Granulated sugar
2 tb Each lemon and lime juice,
2/3 c Cornstarch
2 c Walnuts, chopped
1 c Powdered sugar
Soften the gelatin in 1/2 cup of the apple juice. Boil remaining
juice with the sugar for 15 minutes to concentrate it. Mix the lemon
and lime juice, and add all but 1/4 cup cornstarch to dissolve it in
the mixture. Add both gelatin mixture and cornstarch mixture to the
boiled juice and boil again rapidly for 10 minutes until very thick,
stirring constantly. Taste for sweet and sour and add more lemon
juice if wanted.
Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking
pan that has been dipped in cold water. Let paste harden 12 hours or
overnight, then cut with a sharp knife into squares. Mix together the
reserved 1/4 cup cornstarch and powdered sugar. Remove squares with a
spatula and roll each in the powdered sugar mixture (the cornstarch
helps keep the sugar dry).
Aplets
4 tb Plain gelatin
2 ts Lemon juice
3 / 4 cup cornstarch
2 1/4 c Unsweetened applesauce
2 c Chopped nuts
2 ts Vanilla
4 c Sugar
Confectioners' sugar
In cup or small bowl stir gelatin into 1 cup applesauce; set aside
until gelatin dissolves. In medium saucepan stir sugar into remaining
applesauce and 1 / 2 cup cornstarch. Add gelatin dissolved in applesauce.
Over medium heat,stir constantly and bring to boil; turn heat to lowest
setting and
simmer 15 minutes, stirring occasionally. Add lemon juice last 5
minutes of cooking. Remove from heat. Add vanilla and nuts. Pour into
buttered 8-inch square pan. Cover loosely and let stand overnight.
When firm, cut into 1 inch squares. Roll in confectioner's sugar and the
Remaining 1 / 4 cup cornstarch.(cornstarch keeps sugar dry)
Let set out in air till dry.
Angel Food Candy
2 c Light Corn Syrup; Karo
2 c Brown Sugar; Firmly Packed
4 ts Baking Soda
4 oz Semi-Sweet Chocolate; Cut Up
12 oz Chocolate Chips; 1 Pk
1/4 c Butter Or Regular Margarine
Parafin
Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven.
Cook over medium heat, stirring constantly, until the mixture boils.
Continue cooking the mixture until it reaches the hard crack stage
(300 degrees F) on the candy thermometer, stirring occasionally.
Remove from the heat and carefully stir in the baking soda being
careful as the mixture will foam up. Pour the mixture at once in to
a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan.
Break into pieces using a meat mallet or wooden spoon. Combine the
semi-sweet chocolate pieces and the chocolate chips, butter andparaffin wax in the top of a double boiler. Place over simmeringwater, stirring until melted. Remove form the heat, but keep overthe hot water. Dip the candy into the chocolate using a largecooking fork. Place on waxed paper lined baking sheets. Let stand till firm, put in
containers. If you wish, do not coat the candy with the chocolate
Candy can be stored for several months in the freeze
Candy Easter Eggs
· 3/4 cup mashed potatoes
· 1/2 teaspoon salt
· 1 teaspoon vanilla extract
· 3-1/2 cup confectioners sugar
· 8 ounces semisweet chocolate
· 1 tablespoon vegetable oil
In mixing bowl, mix potato, salt and vanilla. Gradually mix in sugar. Cover
and refrigerate until cold. Shape 1/2 tablespoon of mixture into an egg shape.
Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil
mixture. Set aside on wax paper in refrigerator to harden.
Decadent Chocolate Truffles
3 cups (18 ounces) semi-sweet chocolate chips
1 (14-oz.) can Original or Creamy Chocolate Sweetened Condensed Milk (NOT
evaporated milk)
1 tablespoon vanilla extract
Coatings: Finely chopped toasted nuts, flaked coconut, chocolate sprinkles,
colored sprinkles, unswe
Purchased frosting or tiny candies, optional.
In large saucepan, melt chips with condensed milk. Remove from heat; stir in
vanilla.
Pour into medium bowl. Cover and chill 2 to 3 hours or until firm.
Shape into 1-inch balls; roll in desired coating and/or decorate with
frosting and candies. Store tightly covered in refrigerator.
Wonderful Microwave Honey Roasted Nuts
2 cups mixed toasted nuts
2 tbs butter melted
1/2 cup honey
1/2 tsp grated orange zest
1/2 tsp cinnamon
To toast nuts, heat and stir over med heat in increased till toasted. Or
carefully heat in the microwave for a few minutes. Nuts tend to burn easily so
toast with caution and stir and turn frequently. Then stir nuts with
remainder of ingredients and mix well.Microwave on high power for 7 minutes,
stirring once. Then pour mixture on a sheet of foil and let cool
completely.Break up nut mixture and stir in a cool dry place. Note: made in a 650/700
watt microwave oven so adjust time if needed.
TOOTSIE ROLLS Or:
1 cup sugar 3 cups powdered sugar
1/2 cup light corn syrup 1 / 2 cup light corn syrup
2 tablespoons shortening 2 T. Margarine
4 tablespoons cocoa 3 T. cocoa
2 tablespoons evaporated skim milk 3 / 4 cup powdered milk
1/2 teaspoon vanilla vanilla
1. Combine sugar, corn syrup, shortening, and cocoa in a medium saucepan over
medium/high heat.
2. Bring mixture to a boil, then reduce heat to medium and simmer candy until
temperature reaches 275 degrees on a candy thermometer.
3. Remove the saucepan from the heat. When the bubbling stops, add the
evaporated milk and beat candy with an electric mixer in the pan for about 30
seconds.
4. Add vanilla, then continue to beat candy until it begins to firm up, and
you can no longer beat it.
5. Pour candy out onto wax paper. When it is cool, divide the candy into
several portions and roll the portions into long ropes that are approximately
1/2-inch thick.
6. Use a sharp knife to slice candy into 1-inch long pieces.
7. Arrange the candy on a plate and let it sit out overnight so that it firms
up.
Makes approximately 60 bite-size candies.
Potato Candy
1 cup of mashed potatoes or 1 medium sized potato (cooked)
1 cup powdered sugar (approximately) may need more if not firm
1 tablespoon vanilla
1 tablespoon maple syrup
1/2 cup butter
peanut butter (crunchy or smooth)
All you do for DELICIOUS potato candy is this:
Combine mashed potatoes, powdered sugar, vanilla, butter and maple syrup
until a dough forms. It's better to wait until the potato is cooled because if you
don't, the sugar melts and you seem to have to add alot more sugar than if
the potato were cooled. Roll the dough out to whatever thickness you like. Roll
it to about 1/4 inch or maybe a little thicker. Spread peanut butter (crunchy
or smooth) onto the rolled out dough. Roll the candy up and wrap it in wax
paper or plastic wrap. Put it inthe refrigerator to harden it up a little. Slice
and eat.
CHOCOLATE PIZZA
1 (12 oz.) semi-sweet chocolate pieces
1 lb. white almond bark(or 1 pkg white chips)
1 -1 / 2c. crisp rice cereal
1-1 / 2c. peanuts or halved pecans or walnuts
2 c. miniature marshmallows
1 (6 oz.) red maraschino cherries, cut in half
2 Tbsp. green maraschino cherries, quartered
1/3 c. flaked coconut
1 tsp. oil
Melt chocolate pieces and 14 ounces almond bark over low heat, stirring
until smooth. Remove from heat; stir in cereal and nuts. Add marshmallows. Mix
well. Pour into greased 12-inch pizza pan(or you can use 4-6 small plates for
smaller pizzas) Top with cherries, sprinkle with coconut. Melt remaining almond
bark with oil over low heat, stirring until smooth. Drizzle over coconut. Chill
until firm. Store at room temperature. Makes 20 servings.
MICROWAVE TOFFEE
1/2 C Pecans - finely chopped
1/2 C Butter (1 stick)
1 C Sugar
1 Tsp. Salt
1/4 C Water
1/2 C Semi-sweet chocolate chips
1/4 C Pecans, finely chopped
Sprinkle 1/2 cup pecans in a 9" circle on a greased cookie sheet and set
aside.Coat the top 2" of a 2 quart pyrex measuring cup with butter. Add butter,
sugar,salt and water - but DO NOT STIR! Microwave on high 10 -11 minutes or
until themixture just begins to turn light brown. Pour over pecans. Sprinkle with
chipsand let set for one minute. Spread melted chips over toffee with knife
and sprinklewith 1/4 cup pecans. Chill until firm. Break up into bite-sized
pieces. Storein air-tight container. Yield: 1 pound.
PEANUT BRITTLE
1 1/2 Tsp. Baking Soda
1 Tsp. Water
1 Tsp. Vanilla
1 1/2 C Sugar
1 C Water
1 C Light corn syrup
3 Tbsp Butter or margarine
1 Lb. Peanuts, shelled & unroasted
Butter two cookie sheets (15 1/2" x 12") and keep warm. Mix baking soda with
the 1 teaspoon of water and vanilla - set aside. Mix sugar, 1 cup water and
the corn syrup in a 3 quart saucepan. Cook over medium heat, stirring
occasionally to 240 degrees on a candy thermometer. Stir in butter and peanuts. Cook,
stirring constantly to 300 degrees on the candy thermometer (watch closely so
mixture doesn't burn). Immediately remove from heat; stir in baking soda
mixture. Pour half of the candy mixture onto each cookie sheet and spread about 1/4"
thick. Cool and break into pieces. Makes approximately 2 lbs. of candy.
FUDGE
1/2 Cup Butter
1 Pkg. (6 oz.) Semi-sweet chocolate chips
1 Tsp. Vanilla
2 Cups Sugar
1 Can (5 3/4 oz.) Evaporated milk
10 Large Marshmallows
1 Cup Chopped nuts
Combine butter, chocolate pieces and vanilla in a medium bowl. Set aside.
Place sugar evaporated milk and marshmallows in medium saucepan. Bring to a boil
over medium heat, stirring frequently. Reduce heat to low and cook 6 minutes
stirring constantly. Pour hot mixture over ingredients in bowl. Beat with
electric mixer until fudge is thick and dull (this doesn't take long). Stir in
nuts. Pour into lightly buttered 8 inch square baking pan. Refrigerate several
hours to firm.
Almond Crunch
1 c. butter
1 1/3 c. sugar
1 Tbsp. light corn syrup
3 Tbsp. water
1 c. coarsely chopped, blanched, toasted almonds
16 oz. milk chocolate, melted
1 c. finely chopped, blanched, toasted almonds
Melt butter in large saucepan. Add sugar, corn syrup and water. Cook,
stirring occasionally, to hard-crack stage (300 degrees). Watch carefully after 280
degrees. Quickly stir in coarsely chopped nuts; spread on lightly buttered
jellyroll pan (10 x 15-inches). Cool thoroughly. Spread with melted chocolate,
and when able to turn over, do so, and spread rest of chocolate on it.
Sprinkle on almonds. Chill. Break into pieces to serve.
SPONGE CANDY
1 c. sugar
1 c. dark corn syrup
1 Tbsp. vinegar
1 Tbsp. soda
Combine sugar, corn syrup and vinegar in heavy saucepan.Cook over medium
heat, stirring until sugar dissolves. Contin- ue cooking without stirring to 300
degrees or until a little of themixture dropped in cold water becomes very
brittle. Removecandy from heat. Quickly stir in soda, mix well. Pour into
lightly buttered 9 x 9 x 2-inch pan. Do not spread as candywill spread
itself. Break into pieces.
CARAMELS
2 sticks butter
1 lb. brown sugar
1 c. light Karo syrup
1 (15 oz.) Eagle Brand condensed milk (not evaporated)
1 tsp. vanilla
1 lb. milk chocolate
child's paint brushes
mold for caramels (from Party Store)
Melt butter and add brown sugar. Stir over heat until combined. Add Karo. Mix
well. Add condensed milk and keep stirring (15 minutes) over medium heat
until 245 degrees on candy thermometer. Remove from heat and add vanilla. Stir.
Pour into buttered 9-inch pan. Cool in fridge until cold and hard
(overnight). Melt chocolate in top of double boiler. Using a spoonful or
less, pour in mold and brush up sides. Put in freezer for 5 minutes. Cut caramel
into small squares, place in mold and pour chocolate over top and brush. Put
back in freezer 5 minutes. Unmold. Use brown candy papers. (Don't wash mold,
wipe with paper towels.)
VANILLA CARAMELS
2 c. sugar
1 c. brown sugar
2/3 c. corn syrup
2/3 c. evaporated milk
1/2 c. margarine
1 tsp. salt
2 tsp. vanilla
Mix all ingredients except vanilla. Cook to firm ball stage (246 degrees).
Add vanilla and pour into greased 9 x 9-inch pan. When cold, turn out of pan and
cut into squares with a sharp knife, using a sawing motion. Wrap individually.
CREAM CARAMELS
1 3/4 c. white sugar
3/4 c. dark Karo syrup
1 1/2 c. whipping cream
nuts (optional)
Mix sugar, syrup and 1/2 cup cream; cooking slowly so it doesn't burn. Bring
mixture to a boil. Let cook until it forms a soft ball in cold water. Add
another 1/2 cup cream and bring to a boil again. Let cook to the soft ball stage.
Add the last 1/2 cup cream and bring to medium ball stage. Pour into an 8 x
8-inch buttered pan (line bottom of pan with nuts before pouring in the mixture,
if desired). Cut when cold and
wrap in wax paper.
TURTLES
4 doz. pecans, halved lengthwise
2 doz. large pecans, halved crosswise
2 doz. caramel candies
1 small recipe chocolate chip coating
Arrange pecans on waxed paper with 4 long halves for legs and 1 short half
for head of turtle. Do 6 turtles at a time. Butter a pie plate well. Arrange 6
caramels evenly around edge. Microwave on High 15 to 30 seconds until soft, not
melted on bottom. Cover with wax paper to keep warm. Press caramels down one
at a time firmly over nuts. Quickly form into turtles with fingers. Frost with
chocolate chips and 2 tablespoons vegetable shortening (not butter). Cover
with plastic wrap. Microwave at 50% power (or Medium) for 2 1/2 to 4 minutes,
until chips are shiny and soft. Brush or pour over turtles.
SNICKERS CANDY BARS
1st Layer
Combine and heat on low heat till melted: then spread on a lightly greased
13x9 in pan.
Then refrigerate till set.
1 cup milk chocolate chips
1 / 4 cup butterscotch chips
1 / 4 cup creamy peanut butter
2nd layer
Melt in pan:
1 / 4 cup butter or margarine
when melted add and boil for 5 minutes:
1 cup sugar
1 / 4 cup evaporated milk
Remove from heat and add & stir well, then spread over cold chocolate layer.
Refrigerate till set.
1 and 1 / 2 cup marshmallow crème
1 / 4 cup cramy peanut butter
vanilla
1 and 1 / 2 cups chopped salted peanuts
3rd layer:
heat over low heat till melted and smooth. Spread over cooled layer.
Refrigerate till set.
1 Pkg (14 oz) carmels
1 / 4 cup whipping cream
4th Layer:
combine and heat till melted and spread over top of candy bars:
1 cup chocolate chips
1 / 4 cup butterscotch chips
1 /4 cup creamy peanut butter.
MICRO WAVE QUICKIE FUDGE
Combine and cook 2 Min in micro:
1 # pwd Sugar
1 / 4 cup margarine
1 / 4 cup cocoa
1 / 4 cup milk
Remove, add nuts, beat till mixed and quickly pour into pan.
QUICKIE TRUFFLES
Melt: 1 12 oz bag Choc chips
Add : 1 can Chocolate Frosting Mix
Refrigerate 2-3 hours. Roll in small balls. Roll in nuts or coconut
Can add flavoring (mint, orange, etc)
EASY DIPPED CANDIES
Chocolate dip for following balls:
12 oz chocolate chips
1" square parafin
Peanut butter balls
1 cup peanut butter
1 T. Margarine
1& 1 / 2 cups powdered sugar
roll in balls, cool, and dip in chocolate
Coconut Mounds Bars
3 / 4 cup mashed potatoes (homemade or instant)
3 cups coconut
1 # powdered sugar
roll in balls, cool, and dip in chocolate
Chocolate Covered cherries
4 Cups powdered sugar
3 T. Karo
3 T. Margarine (may need a little more)
drain 2 jars maraschanion cherries-drain REALLY well.
Take a small amount of Powd sugar mixture, and flatten out in
A round flat pancake, then take a cherry and wrap it up in the
Little pancake. Chill and dip in chocolate. Best if made about
6 weeks in advance so the mixture liquifies.
Cream Cheeese Mints
3 oz Cream cheese
2 cups powdered sugar
food color and flavor
roll in balls, cool, and dip in chocolate
Carmel drops
Boil till full rolling boil is reached:
1 / 2 pound carmels
1 / 2 cup margarine
1 cup brown sugar
remove from heat and add nuts. Drop by spoon on sprayed foil.
roll in balls, cool, and dip in chocolate
TAFFY
1 Lb. Butter
1 Cup Golden corn syrup
3 Cups Light brown sugar
1 Can Eagle brand milk
Place all ingredients in a heavy pot. Set on medium heat and stir
continuously until it starts to boil. Boil (gently) for 21 minutes exactly. Do not beat.
Pour into butter pans and let cool.
HEATH CANDY BARS
small large
Melt 1 cup margarine 6 sticks margarine
Remove from heat and add 1 cup sugar 3 cups sugar
Stir fast till boiling, then
Remove and add 2 T. water 6 T. water
1 T. Karo 3 T. Karo
cook to 290 (bittle stage)
remove and add 1 cup chopped nuts 3 cups chopped nuts
Pour on a greased cookie sheet. (large batch will be 2 cookie sheets). Spread to 1 / 2 inch thickness.As it cool, loosen with a spatula. In meantime, melt:
1 cup Chocolate chips 3 Cups chocolate chips
Pour 1 / 2 of the chocolate over top of the candy mixture. Then turn complete mixture overAnd pour the rest of the chocolate over the other side. At this point you may be able to cut it with A pizza cutter…
LAYERED CANDY
MAPLE NUT CANDY
Melt and spread 1 / 2 of this mixture on a sheet of sprayed foil: (about 1 /
4 inch thick)
12 oz Chocolate 1 cup peanut butter
Let set till firm. Then combine the maple mixture: Boil:
1 / 2 cup margarine 1 / 4 cup evap. Milk
1 / 4cup plus 1 T. instant vanilla pudding
remove from heat and then add:
1& 1 / 2 tsp. Maple flavor 2 & 1 / 2 cup Powdered sugar
then spread the maple layer over the chocolate layer on the foil, after the maple has cooled.
To the remaining 1 / 2 of the chocolate add 1 / 4 cup peanut butter and some nuts. Spread over the top of the maple.. let set and cut.
MINT LAYERED CANDY
Melt and layer 1 /2 on piece of sprayerd foil: (about 1 / 4 inch thick)
2 12 oz pkgs chocolate chips
let set till firm. Micro the mint layer to boiling:
1 / 4 cup evap milk. 1 / 2 cup margarine
1 / 4 cup Plus 1 T. Instant vanilla Pudding
remove and add: 2 teas. Mint flavor
1 & 1 / 2 cup Powd Sugar
green food color
when cool, pour over layer of chocolate on foil. Then layer with the 1 / 2 remaining chocolate. Set, cool, and cut.
CARMEL LAYERED CANDY
Melt and layer 1 /2 on piece of sprayed foil: (about 1 / 4 inch thick)
2 12 oz pkgs chocolate chips
Bring to boil:
1 / 2 pound carmels 1 / 2 cup margarine
1 cup brown sugar
remove and if desired, add nuts. Let cool and then pour over chocolate on
the foil.
Then layer with the 1 / 2 remaining chocolate. Set, cool, and cut.
Dr. pepper Pralines
1 cup white sugar
1 cup dark brown sugar
1 cup Dr Pepper
4 large marshmallows
2 to 3 cups pecan or walnut halves
In heavy saucepan mix together sugars and Dr Pepper. Cook over low heat
stirring constantly until all sugar is dissolved, then cook stirring occasionally
until soft ball stage (238°) is reached. Remove from heat, add marshmallows and
nut meats together. Beat hard 1 to 2 minutes until mixture starts to cream.
Drop on waxed paper in small balls, about 1 tablespoon at a time. They should
flatten out around the edges leaving mound of nut meats in center.
CREAM CHEESE TRUFFLES
1- 8 oz cream cheese
3 cups powdered sugar
1- 12 oz bakers semi-sweet chocolate
1/4 cup brandy
cocoa powder
Directions:
Whip cream chesse and powdered sugar together in bowl.
melt semi-sweet chocolate. Add melted chocolate and brandy to cream cheese
and blend in. Chill for 1 hr. roll into balls and roll in cocoa powder
PENUCHE
List of Ingredients
· 2 pounds brown sugar
· 1 cup evaporated milk
· 1/4 pound butter
· 1/4 teaspoon salt
· 2 tablespoons corn syrup
· 1 teaspoon vanilla
· 2 cups chopped walnuts
Instructions
1. Mix brown sugar, milk, butter, salt and corn syrup. Cook, stirring until
sugar is dissolved. Continue cooking to soft ball stage (238ºF.) Remove from
heat.
2. Place pan in a sink with cold water and beat until it starts to thicken.
Stir in nuts and vanilla and beat until it loses it's gloss. Immediately pour
into a 9"x9" buttered baking pan. When firm cut into squares.
3. Makes 3 pounds.
COOL WHIP CANDY
3 8 oz. Hershey bars
2 Cartons Cool whip (medium)
1-2 Cups Vanilla wafer crumbs OR
Cookie crumbs OR
chopped nuts
Melt chocolate in microwave. Stir until smooth. Cool slightly. Stir in cool
whip. Drop by teaspoons into crumbs or nuts. Place on waxed paper. Store
covered in refrigerator. tastes like truffles.
ALMOND ROCA
1 c Butter
1 c Sugar
3 tbsp Water
1 tsp Light corn syrup
1 c Fine chop toasted almonds
1 c Milk-chocolate chips
(can this be microwaved?)
Cook the mixture over med. heat, stirring. When the sugar dissolves and
the mixture begins to boil, raise the heat and bring the mixture to 290~F
degrees on a cooking thermometer. This is called the soft-crack stage. It
will be light brown in color, and syrup will separate into threads that are
not brittle when dribbled into cold water. Quickly stir in 1/2 cup chopped
almonds. Immediately pour the mixture onto an ungreased baking sheet. Wait
2 or 3 minutes for the candy surface to firm, then sprinkle on the
chocolate chips. In a few minutes, when the chips have softened, spread the
chocolate evenly over the surface. Sprinkle the remaining almonds over the
melted chocolate. When the chocolate hardens, crack the candy into pieces.
ALMOND JOY OR MOUNDS
5 ounces Sweetened condensed milk
1 teaspoon Vanilla extract
2 cups Powdered sugar
14 ounces Premium coconut, shred/flake
1 Pk semisweet chocolate chips (24 ounces)
Blend the condensed milk and vanilla add the powdered sugar to the
abovemixture a little bit at a time stirring until smooth. Stir in the coconut. The
mixture should be firm. Patt he mixture firmly into a greased 9 x 13 x 2 ich pan
chill in the refo until firm IN a double boiler over hot not boilng water melt
the chocolate stirring often. You may also use a micro. Remove the coconut
mixture from the refo and cut it into 1 x 2 inch bars. Set each coconut bar
onto a fork and dip it into the chocolate. Tap the fork aganst the side of the
pan or bolw to remove any excess chocolate. Air dry at room temp on waxed
paper for several hours, you may speed up the process by putting in refo for 30
min 3 dozen bars And if you feel like a nut follow the above recipe with these
changes add 1 cup dry roasted almonds to the list of ingredients, substitute
milk chocolate chips for semisweet chocolate, at the end put 2 amonds atop each
bar before dipping.
Microwavable Peanut Brittle
1 1/2 c. raw peanuts
1 c. sugar
1/2 c. light corn syrup
1/8 t. salt
1 t. butter
1 t. vanilla
1 t baking soda
In a 1 1/2 qt. casserole stir together peanuts, syrup, and salt. Cook for 8
minutes on high. Stirring well after 4 minutes. Stir in butter and vanilla.
Microwave 2 minutes longer on high. Add baking soda and quickly stir until it is
well blended. it will be light and fluffy. Immediately pour into a lightly
greased baking sheet, spread out very thin. When cool break into small pieces.
Store in an airtight container. This makes about 1 pound.
GUMDROPS
1 1/2 cups Un-sweetened Applesauce
2 envelopes Un-flavored Gelatin
1 6-oz. package Fruit-flavored Gelatin (Any flavor)
2 cups Granulated Sugar
1 teaspoon Lemon Juice
Additional Granulated Sugar for coating
Recipe
Mix the applesauce, un-flavored gelatin, flavored gelatin, sugar and lemon
juice together in a saucepan. Bring the mixture to a boil, boiling for about 1
minute, stirring frequently. Cover a 7-inch by 11-inch pan with non-stick
cooking spray. Pour the mixture in the pan and refrigerate for about 3 hours.
Remove the set mixture from the pan and into squares, then roll in white
sugar until coated. Refrigerate to store.
TOO-EASY TRUFFLES
1/2 pk (12 ounces) Baker's semi- -sweet chocolate
1 pk (8 oz) cream cheese; softene
3 c Powdered sugar
1 1/2 ts Vanilla Ground nuts or Baker's Angel -
Flake coconut, toasted Melt chocolate by placing in microwavable dish.
Microwave on HIGH 3 to 4 minutes or until almost melted, stirring after each minute.
Remove from microwave. Stir until completely melted. Beat cream cheese until
smooth. Gradually add sugar, beating until well blended. Add melted chocolate
and vanilla; mix well. Refrigerate about 1 hour. Shape into 1-inch balls. Roll
in nuts or coconut. Store in refrigerator. Makes about 5 dozen truffles.
Variation: To flavor truffles with liqueurs, omit vanilla. Divide truffle mixture
into thirds. Add 1 tablespoon liqueur (almond, coffee or orange) to each third
mixture; mix well.
Chocolate Truffles (french-style)
3 lb Chocolate (semi-sweet -or semi-bittersweet)
1 qt Cream, very heavy
1/2 lb Butter, sweet (i.e. -unsalted butter)
Cocoa powder
Melt the chocolate in the top of a double boiler. Do not cook the chocolate.
This should be done SLOWLY over minimum heat.
Boil the cream. Once the chocolate is completely melted and the cream just
boiled, combine in the top of the double boiler. Take off the top pan from the
water, and (off heat) mix until completely combined. Keep stirring until it is
relatively cool. Allow to sit until it is cool enough to put into a
refrigerator.
Refrigerate overnight (NO SHORT CUTS HERE!!!).
The next morning, melt this wonderful mixture again in a double boiler. When
it is completely melted again, mix in the butter until it is completely
absorbed. Whip, either with a hand whisk or a very slow electric gizmo, until the
butter is completely absorbed and the mixture is cool again. This can take an
hour or longer, depending upon the chocolate, etc. Let cool and refrigerate
overnight once more (this is not as critical as the first cooling; a few hours
will be enough).
Heat once again and whip until cool. Refrigerate until it is thick enough to
pipe through a pastry bag. Using a 1/2 nozzle, make little balls on a big
piece of parchment paper that has cocoa powder spread on it. Roll in the powder.
Keep chilled until just before serving. Let them return to just above room
temperature before eating.
Butterscotch hard Candy
2 c Sugar
1/4 c Butter
4 tb Water
1 tb Vinegar
Combine all the ingredients and cook until a little tried in cold water forms
a brittle or hard ball. Pour into a buttered pan and when cool, cut in
squares
Nougat Candy
Part 1:
1 1/2 c. sugar
1 1/4 c. corn syrup
1/4 c. water
3 sm. egg whites
Part 2:
3 c. sugar
3 c. corn syrup
4 tsp. vanilla
1/2 c. butter, melted
1 tsp. salt
3 c. blanched slivered almonds, toasted
Part 1:
Combine sugar, syrup, and water in heavy 3 qt. saucepan. Cook over med. heat,
stirring until sugar dissolves. Continue to cook to soft ball stage (238* F).
When syrup reaches 230* F, beat egg whites to stiff peaks. When syrup reaches
238* F, pour in fine stream into egg whites, beating constantly at med. speed
until mixture is thick and lukewarm. (At this point, will keep several days
in refrigerator, if well covered with wax paper.)
Part 2:
Combine sugar and syrup in heavy 4 qt. saucepan. Cook over med. heat,
stirring constantly, to soft crack (275* F). Meanwhile, place part 1 in lg., lightly
buttered, bowl. Pour hot candy (part 2) over it, all at one time. Mix with heavy wooden
spoon. Slowly add vanilla and butter, continuing to mix. Add salt and nuts and mix
again. Turn into two well buttered 9" square pans, flattening tops with buttered
hands. Let stand several hrs. Turn onto cutting board and cut into 1 1/2" x 1/2"
pieces. Wrap individually with waxed paper, immediately. (Will become sticky if exposed to air). You may substitute 1 c. chopped pistachio nuts for almonds and/or honey for
syrup. May add 1/2 c. chopped candied fruit.
Cashew Brittle
Ingredients
1 cup white sugar
1/2 cup corn syrup
1 cup salted cashews
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
Instructions
Combine sugar and corn syrup. Microwave on high for 3 minutes. Add cashews
and microwave on high for 3 minutes. Add butter and vanilla and microwave on
high for one minute. Add baking soda and pour into a well greased cookie sheet.
Let set until hard and break into pieces.
Chocolate Mint Candy (like Andes Mints)
1 1/2 lbs. white almond bark
6 oz. semi-sweet chocolate chips
1 tsp. peppermint extract
4 drops green food color
3 tbsp. whipping cream
Melt in microwave 1 pound of the bark and 6 ounces chocolate chips. Spread
1/2 on wax paper; put in refrigerator until set. Melt rest of bark, then stir
in peppermint extract, green food color and whip cream. Take the other out of
refrigerator. Pour mint mixture over. Pour rest of chocolate layer on mint
mixture. Put in refrigerator just until set. Cut into pieces
Saltine Cracker candy
line a 9x13 cookie sheet with aluminum foil cover the sheet with saltine
crackers.
melt one stick of butter with 1/2 cup sugar -- pour over saltines and
spread evenly.
bake 10 minutes at 350 remove from the oven and sprinkle with one 12-oz
package of semi-sweet chocolate chips (Nestles are best) let stand 30 second till
it melts and spread like icing over crackers. ( you may need to put the pan
back in the oven for 30 seconds to get the chips melted enough to spread)
sprinkle with ground almonds.
refrigerate till set. lift out of pan, peel back the foil, and break into
small pieces.
Pecan Logs
1 box powdered sugar
1 jar marshmallow crème
1/2 tsp. almond extract
1 tsp. vanilla extract
1 pkg. caramels
1 quart chopped pecans
1/3 cup milk
Knead together powdered sugar, marshmallow crème, almond extract, & vanilla
extract. Pinch off pieces of mixture & roll into small finger shaped rolls.
Place on a cookie sheet & refrigerate for 1 hour. Melt together caramels & milk
in top of a. double boiler. Dip chilled powdered sugar fingers in melted
caramels. Roll in chopped pecans. Let cool. May wrap in saran wrap or foil & keep in
freezer.
truffles
1 11 1/2 oz package milk chocolate chips
1 C (6 oz) semi sweet chocolate chips
3/4 C whipping cream
Place chocolate chips in mixing bowl; set aside. bring cream to a gentle
boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. You
may need to put the chips in a sauce pan and heat on very low heat to fully
melt the chips.
For chocolate truffles, cover and chill mixture in refrigerator for about 35
minutes or until mixture begins to thicken. scoop out in rounded teaspoons and
roll into ball with hands...work quickly because it melts fast! Place on wax
paper lined cookie sheets. Return chocolate balls to refrigerator or freezer
until ready to dip.
Truffles may be dipped in melted dipping chocolate from a candy supply
store..the easiest way is to melt it in a crockpot on low heat. Transfer about a cup
of chocolate to a plastic bowl, then drop chilled truffle into chocolate.
Working quickly, using a candy dipping fork or a plastic fork, coat all sides of
truffle and shake excess chocolate off of truffle. Drop onto a wax paper sheet
until set. You may put a bit of melted chocolate onto the top of the truffles
and add Christmas sprinkles, or melt candy discs (from candy supply stores,
or even craft stores like Michael's) in red or green to melt and place in a
plastic bag with a tiny piece of the corner cut out to drizzle onto truffle.
2 other variations:
Orange Truffles: After completing the basic recipe, add 2 1/2 tsp orange extract.
Mint Truffles: After completing basic recipe, add peppermint oil (found at candy supply
stores or craft stores such as Michael's) to taste.
Truffle Treats
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1/2 cup peanut butter
1 tub (8 oz.) COOL WHIP Extra Creamy Whipped Topping , thawed
Unsweetened cocoa, chopped nuts, multi-colored candies, BAKER'S ANGEL FLAKE
Coconut
Microwave chocolate in microwavable bowl on HIGH 2 to 3 minutes or until
chocolate is almost melted, stirring halfway through heating time. Stir until
chocolate is completely melted.
Mix in peanut butter until smooth. Cool to room temperature. Gently stir in
whipped topping. Refrigerate 1 hour. Roll mixture into 1-inch balls. Coat with
cocoa, nuts, multi-colored
candies or coconut. Makes 35 to 40
Carnation Famous Fudge
1 1/2 cups granulated sugar
2/3 cup NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
LINE 8-inch-square baking pan with foil.COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in
marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until
marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours
or until firm. Lift from pan; remove foil. Cut into pieces.
EASY FUDGE
1 (12 oz.) pkg. House semi-sweet chocolate morsels
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
3 c. miniature marshmallows
1 1/2 c. coarsely chopped walnuts
LINE 8-inch-square baking pan with foil.COMBINE Milk and Chocolate over medium heat, stirring constantly. STIR in marshmallows, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate
for 2 hours or until firm. Lift from pan; remove foil. Cut into piece
REESES PEANUT BUTTER SQUARES
2 sticks melted butter or margarine
1 box (2 cups) powdered sugar
1 cup peanut butter
1 cup graham cracker crumbs
Mix all ingredients above and press into greased 9 x 13 inch pan. Chill in
the refrigerator.
Meanwhile, melt 1 large package chocolate chips either over a double boiler
or in the microwave (3 minutes, stir after each minute). Pour over the top of
the peanut butter crust. Spread out smoothly. Chill 15 minutes.
Score chocolate into 1 inch squares with a hot water heated knife.
Afterscoring, cut down through. Good and rich!
NEVER FAIL FUDGE
* 2 1/2 c. sugar
* 3/4 tsp. salt
* 1/2 stick butter or margarine
* 1 5.33 oz. can evaporated milk (3/4 c.)
* 1 7 1/2-oz. jar Marshmallow Fluff
* 3/4 tsp. vanilla
* 1 12-oz. package semisweet-chocolate pieces
* 1 /2 c. chopped walnuts
Grease a 9-inch square baking pan; set aside. In large saucepan combine first
5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil
being careful not to mistake escaping air bubbles for boiling. Boil slowly,
stirring constantly, 5 minutes. Remove from heat, stir in vanilla and chocolate
until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2
1/2 pounds
Walnut Penuche (microwave)
1 1/2 cups walnuts (6 oz.) chopped
2/3 cup butter
1 cup packed light brown sugar
1 (14 oz) can sweetened, condensed milk
1 1/2 tsp. vanilla
Line an 8-inch square pan with foil. grease lightly
Put the nuts in the microwave 6-7 mins. until lightly toasted
Melt the butter in a 2 1/2 qt. bowl. Stir in the sugar and milk until
blended. Microwave, uncovered on high 7-9 mins. stirring 4 times, until the sugar has
dissolved, the mix is thick, and is a medium caramel color. Add the vanilla
(careful!, it's hot!) Beat with a mixer 3-4 minutes, until smooth and shiny.
Stir in the walnuts (or pecans if you like) Spread in the greased pan. Chill.
Peel off the foil and cut in 1-inch squares. Store in a cool place.
EASY CHOCOLATE TRUFFLES
INGREDIENTS
2 pounds of good quality chocolate
one quart of heavy cream
1/4 lb. unsalted butter
1/3 C liqueur of choice
cocoa powder
DIRECTIONS:
Melt chocolate and cream over a double boiler. Whisk in butter and liqueur.
Continue to whisk as the mixture cools and thickens. Pour into quart containers
and refrigerate. To serve, scoop out
with melon baller, roll in powdered cocoa. Keep refrigerated until ready to
serve.
FUDGE WREATH
1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional
Place a heavy pot on the stove and preheat it over low heat. Add chips and
milk and stir until chips are melted and milk combined. Save the empty condensed
milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants
and stir in immediately.
Cover empty condensed milk can with plastic food wrap and center it in the
greased cake pan. Spoon fudge into pan around can, making sure to recenter can
if it drifts.
The fudge will set up almost immediately. Garnish can only be added in the
first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath
with "holly" made from cut candied red and green cherries. A wreath left
plain can be garnished with a pretty fabric bow when serving. Chill covered in the
refrigerator and slice fudge very thin when ready to serve, a little goes a
long way.
CHOCOLATE CARMEL TRUFFLES
1 cup sugar
2/3 cup heavy cream
9 ounces bittersweet chocolate, finely chopped
2 tablespoons creamy peanut butter
1/4 teaspoon table salt
1 teaspoon vanilla extract
1/2 cup finely chopped peanuts, for coating
Place the sugar in a heavy saucepan. Cook over medium-high heat, stirring
just until the sugar has melted. Continue cooking, swirling the pan often, until
the sugar is dark golden caramel. Remove the pan from the heat and carefully
pour in the cream. Return the pan to the heat and simmer, stirring, until the
caramel has dissolved. Remove the pan from the heat and, while hot, stir in the
chocolate, peanut butter, salt, and vanilla. Let stand for about 5 minutes or
until the chocolate and peanut butter have dissolved. Transfer to a bowl and
cool to room temperature. Cover the bowl with plastic wrap and chill until
firm, about 2 hours.Use a small spoon to scoop out the truffles and form into 1-inch balls. Roll the truffles in the peanuts and transfer to a tray covered with waxed paper.
Chill until firm, about 1 hour. Store in an airtight container for up to 2
weeks
Eagle Brand Spicy Sugar Nuts
INGREDIENTS
2 (sticks) butter (1 cup)
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla
1 pound cashews
1 pound pecans
1 / 2 cup granulated sugar
INSTRUCTIONS
Preheat oven to 375°.
In large saucepan over medium heat, melt butter. Gradually add Eagle Brand®.
Cook for 5 minutes stirring continuously while mixture is at a slow boil.
Remove from heat. Stir in the vanilla. Immediately add all the nuts and stir
until the nuts are coated. Place entire nut mixture onto a cookie sheet (with
sides) and bake for 15 minutes. Stir nuts intermittently while baking. Cool
completely on cookie sheet stirring nuts so they stay in pieces and dry. Cool
for 30 minutes then place half of the batch of nuts each in gallon sized zip
bags. In one bag add granulated sugar Shake bag until all nuts are coated.
Store covered at room temperature.
Foolproof Fudge
3 cups semi-sweet chocolate chips
1 can Eagle Brand Sweetened condensed milk (not evaporated)
1 cup chopped walnuts
1 1/2 teaspoons vanilla extract.
In a saucepan over low heat, melt chips with condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread into an aluminum foil-lined 8- or 9-inch square pan. Chill 2 hours. Turn fudge onto cutting board, peel off foil and cut fudge into squares. Makes about 2 pounds. Optional Walnut Caramel Topping: Combine 1 1/2 cups toasted walnuts with 6 tablespoons caramel topping. Spread evenly over fudge before chilling
BUTTERFINGER CANDY BARS
1 (16 ounce) package graham crackers, crumbled
1 cup melted butter
2 1/2 cups peanut butter
2 1/2 cups confectioners' sugar
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
DIRECTIONS:
Grease a 9x13 inch pan.
Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl. Press the mixture into the prepared pan.
In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4 hours. Cut and serve
BUTTERFINGER CANDY BARS
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
DIRECTIONS:
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Recipe
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