"Peanut Butter Fudge"
1 lb creamy peanut butter
" Hokey Pokey "
5 tablespoons sugar
" Amanda's Snickers Bar "
2 Snickers Bars
" Amanda's Bar "
Same recipe with variations..
" Chocolate Truffles "
2/3 cup whipping cream
Suggested coatings: toasted MOUNDS Sweetened Coconut Flakes,
ground toasted BLUE DIAMOND Almonds, grated HERSHEY'S
Semi-Sweet Baking Chocolate and/or HERSHEY'S Cocoa
Pour cream into a heavy, 2-quart saucepan; bring just to boiling. Remove
from heat. Add chocolate chips; whisk until melted and smooth. Stir in
liqueur or vanilla. Pour into medium bowl.
Cover; refrigerate about 3 hours or until firm. Line a cookie sheet with
wax paper. Drop chocolate mixture by heaping teaspoons onto prepared
cookie sheet. Freeze about 45 minutes or until firm.
Place coconut, almonds, grated chocolate and cocoa in separate bowls.
Roll chocolate mixture between your hands to form 1-inch balls. Roll balls
in coconut, almonds, grated chocolate and/or cocoa to coat. Cover and
refrigerate for at least 1 hour. Before serving, let stand 30 minutes at
room temperature. Store in a tightly covered container in the refrigerator. Yield: Makes about 30.
* Note: Almost any liqueur works deliciously in this recipe. Use crème de
cacao, crème d'almond, coffee liqueur, crème de cassis, Irish cream liqueur
or a personal favorite liqueur.
" Chocolate Truffles (Lite) "
1 1/2 teaspoons instant nonfat dry milk powder
Combine first 3 ingredients in a small bowl; add graham cracker crumbs,
stirring with a fork. Stir in dates. Shape mixture into 4 (1-inch) balls.
Roll balls in pecans. Cover and chill thoroughly. Yield: 4 truffles
" Butter Mints "
1 C water
Mix the water and butter in a heavy aluminum saucepan and cook over
high heat until the butter melts. Add the cane sugar and stir until
it is well dissolved. Then, without stirring, boil rapidly until
temperature reaches 260° on a candy thermometer. Remove from heat and
pour the syrup onto a buttered marble slap of a well-buttered heavy
metal tray. Do not scrape the pan. The syrup should cover a surface
measuring about 12 x 16 inches. Sprinkle with the oil of peppermint
(or other flavoring) and the food coloring if you like colored mints.
Let cool slightly and then fold the edges over the flavoring and
coloring. As soon as you can possibly handle, lift the candy and pull
it, keeping the grain all in one direction. When the candy loses it's
gloss and becomes stiff; stretch it into a long rope about 1/2 inch
thick and cut with scissors into 5/8 inch pieces (looks like a little
pillow). Let the mints stand 8-12 hours on waxed paper before putting
into containers. It takes that long for them to mellow and soften.
Makes 1 pound.
" Chocolate & Peanut Butter Truffles "
Angel StarzNSky
3/4 cup (1-1/2 sticks) butter (no substitutes) 1 cup REESE'S Peanut Butter Chips 1/2 cup HERSHEY'S Cocoa 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1 tablespoon vanilla extract HERSHEY'S Cocoa or finely chopped nuts
or graham cracker crumbs
Melt butter and peanut butter chips in large saucepan over very
low heat, stirring often. Add cocoa; stir until smooth. Stir in
sweetened condensed milk; stir constantly about 4 minutes or
until mixture is thick and glossy. Remove from heat; stir in vanilla.
Refrigerate 2 hours or until firm enough to handle. Shape into
1-inch balls; roll in cocoa, nuts or graham cracker crumbs.
Refrigerate until firm, about 1 hour. Store, covered, in refrigerator.
About 3-1/2 dozen candies
" Chocolate Peanut Butter Chip Fudge "
Angel StarzNSky 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1 teaspoon vanilla extract Dash salt 1 cup REESE'S Peanut Butter Chips
Line 8-inch square pan with foil. Combine chocolate chips, sweetened
condensed milk, vanilla and salt in heavy saucepan. Cook over low heat,
stirring constantly, until chips are melted and mixture is smooth. Remove
from heat. Add peanut butter chips; stir quickly just to distribute chips
throughout mixture. Spread evenly into prepared pan. Refrigerate 2
hours
or until firm. Remove from pan; peel off foil. Cut into squares. Store
tightly
covered in refrigerator. Makes 3 dozen pieces or about 2 pounds.
NOTE: For best results, do not double this recipe.
" Carmel Chews "
Angel StarzNSky
2 sticks or 1/2 pound butter or margarine
2 cups or 1 pound brown sugar
2 cups chopped Pecans
1 1/2 teaspoon baking powder
1 1/2 cups sifted flour
2 teaspoons vanilla
1 teaspoon butter flavoring (optional)
2 eggs
Melt butter or margarine, add brown sugar. Stir well until sugar
is dissolved. Let cool. Add eggs and beat well. Add vanilla and
butter flavoring, flour and baking powder (sifted together) and
pecans. Mix well. Pour into well-greased and floured 10x15x1
inch sheet pan and bake at 325 degrees for 40-45 minutes.
Cool thoroughly and cut into 2 inch squares.
" Mashed Potato Candy "
Angel StarzNSky
and confectioners sugar. Stir in coconut, vanilla and salt. Blend well.
Press into one large or two small pans, so that candy is about 1/2 inch
thick. Melt chocolate in double boiler, on low heat, do not allow water
to boil. Pour over top of candy and cool in refrigerator. Cut in Bite
size
squares. Makes 50 pieces.
" Almond Bark Candy "
Angel StarzNSky
1 lb. white chocolate
1/2 cup raisins 1/2 cup almonds, chopped Melt chocolate until smooth. Add raisins and almonds.
Pour onto wax paper. Let cool then break into pieces.
" Special K Candy "
Angel StarzNSky
1 cup white sugar
1 cup light Karo syrup 1-1/2 cups creamy peanut butter 3-1/2 cups Special K cereal Directions: In a large saucepan, bring sugar and Karo to a boil.
Remove from heat, add peanut butter and blend. Add Special K
cereal. Drop by teaspoonful on wax paper. Cool.
" Chewy Pralines "
Angel StarzNSky
1 cup sweet butter
1 lb. light brown sugar, firmly packed
1 cup light corn syrup
1 can sweetened condensed milk (14oz.)
1/8 teaspoon salt
2 to 4 cups Pecans
Heat Ingredients a heavy 4-quart saucepan. Bring to a rolling boil
(medium heat), stirring continuously until candy thermometer
reaches 250 degrees. Remove from heat; stir into mixture:
1 teaspoon vanilla, and pecans. Allow to cool for 10 minutes.
Drop by tablespoons on lightly greased cookie sheet. When cooled,
wrap individually in plastic wrap. Yields 45 medium pralines.
Freezes well.
" Peanut Butter Melts "
1 package of Ritz crackers, any kind you prefer
(*If you can't find the last two items, use Toll House white and
chocolate morsels)
Using about a tablespoon of peanut spread on smooth side of the Ritz
cracker and top with the smooth side of another cracker making a thick
sandwich. After you have put all of the crackers together making
about thirty sandwiches, just depends on how much peanut butter you
put between layers. Melt the bark together in a double boiler, using
a tong gripping lightly a single sandwich, dip in chocolate and then
place on slightly greased wax paper. These are soooo yummy and these
will melt in your mouth, I promise!
" Pralines "
1 cup Granulated sugar
In a heavy saucepan, add the sugar, brown sugar, and milk. Heat, stirring frequently, until the mixture almost reaches a boil. Remove from the heat and stir in the remaining ingredients until well mixed. Ladle onto lightly buttered waxed paper to form a single layer. Allow to cool. Store in an airtight container (or freeze). Makes about 2 cups
" Easy Chocolate Fudge "
3 cups semi sweet chocolate chips
Put all ingredients in microwave safe bowl. Microwave on medium setting for 3 - 5 minutes, until chips are melted. It will look really soupy when you take it out. Stir well, until completely mixed and starts to stiffen. Pour into buttered 8" square pan. Refrigerate over nite.
** May substitute one c peanut butter or butterscotch flavor chips, or an equal amount of chocolate chips.
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