After-Dinner Mints
1 cup powdered sugar
1/4 cup water
1/4 cup light corn syrup
1 cup granulated sugar
1/8 tsp. cream of tartar
1/4 tsp. mint oil or extract
2 Tbsp. Peppermint Twist Sauce, below
Sift powdered sugar. Line cookie sheet with baking parchment. Fit heavy-bottom saucepan with candy thermometer. Over high heat, cook water, corn syrup, granulated sugar and cream of tartar until it registers 240ºF. (soft ball stage). You may stir once to help dissolve the sugar crystals. Remove from heat. Carefully whisk in powdered sugar, mint oil and Peppermint Twist Sauce. Drop teaspoon-sized rounds onto cookie sheet. Let stand 20 minutes. Makes 2-1/2 dozen.
Peppermint Twist Sauce: In small saucepan, boil 1/4 cup water and 1/2 cup sugar until clear and all crystals are completely dissolved, about 3 minutes. Set aside to cool. Discard stems from 2-oz. bunch fresh mint. Dump leaves into pot of rapidly boiling water and cook 1 minute. Quickly drain leaves and plunge into bowl of ice water. Drain and squeeze out any excess moisture. In blender, process leaves and syrup until smooth. Store in sealed container. Will keep 3 weeks in the refrigerator or 3 months in the freezer. Makes 1/2 cup.
NOTE: The sauce will be even better if it is reblended the next day when the mint leaves have softened up.
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Almond Bark
1 cup whole blanched almonds
1 tsp. butter or margarine
1 lb. white chocolate
In a 9" glass pie plate, place almonds and butter. Cook on high 4 to 5-1/2 minutes or until almonds are toasted, stirring twice during cooking. Set aside. Place chocolate in large microproof mixing bowl and cook on high 2-1/2 to 3 minutes or until softened. Stir in almonds and pour onto wax paper-lined baking sheet. Spread to desired thickness and refrigerate until set. Break into pieces and serve. Makes 1-1/2 pounds.
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Almond Coconut Christmas Balls
1-1/2 cups powdered sugar
1-1/2 cups shredded coconut
2 Tbsp. cream
1/3 tsp. almond extract
1/4 tsp. melted butter
red food coloring
green food coloring
Mix together the sugar, 1 cup coconut, cream, almond extract and melted butter. Stir until all are well combined. Divide the mixture into three equal parts. Color one pink to red, one green and leave the other one white. Shape into 3/4-1" balls. Roll the balls in rest of coconut and let stand about 24 hours to firm up. Makes 2 to 3 dozen balls.
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Bailey's Irish Cream Fudge
from Lynette
In a very large bowl, combine:
two 12-oz. pkg. milk chocolate chips,
one 12 oz. pkg. semisweet chocolate chips
two 7-oz. jars marshmallow cream
2 tsp. vanilla
2/3 cup Bailey's Irish Cream
2 cup chopped nuts, optional
Set aside. Line a 10-x-15" pan with foil and spread lightly with butter. In a saucepan, combine:
4-1/2 cups sugar
12 oz. can evaporated milk
1/2 lb. butter
Bring to a boil over medium heat. Cook slowly, stirring constantly for 11 minutes. Pour milk mixture over the chocolate chip mixture. Stir slowly by hand to blend. (Do not use a mixer.) Pour into prepared pan. Chill until set. Makes about 5 pounds of fudge.
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Best Vanilla Fudge
2 cups sugar
5-oz. can evaporated milk
1/3 cup milk
1/8 tsp. salt
1/4 cup butter
1 tsp. vanilla extract
broken nuts, optional
Line an 8x4x2-inch loaf pan with foil, extending foil over edges of pan. Butter foil; set aside. Butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, evaporated milk, milk, and salt. Cook and stir over medium-high heat to boiling. Carefully clip a candy thermometer to the side of the saucepan. Cook and stir over medium-low-heat to 238ºF., soft-ball stage (this should take 25 to 35 minutes). Immediately remove saucepan from heat. Add butter and vanilla, but do not stir. Cool mixture, without stirring, to 110ºF, lukewarm (about 55 minutes). Remove candy thermometer from saucepan. Beat vigorously with a wooden spoon till fudge becomes very thick and just starts to lose its gloss (about 10 minutes total). Do not overbeat. Immediately spread fudge into the prepared pan. Score into 1-inch squares while warm. Top each square with a piece of nut, if desired. When candy is firm, use the foil to lift the fudge out of the pan. Cut into squares. Store, tightly covered, in the refrigerator. Makes about 1 lb. (32 servings).
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Blonde Peanut Brittle
We make many batches of this to give away each Christmas!
2 Tbsp. butter
2 cups sugar
1 cup water
3/4 cup light corn syrup
2 cups (10 oz.) salted peanuts
1/2 tsp. salt
1 tsp. baking soda
Butter a large cookie sheet. Combine sugar, water and corn syrup in heavy 10" skillet. Stir to mix. Bring to a boil over high heat. Reduce heat slightly, but keep mixture boiling as rapidly as possible without boiling over. Boil about 20 minutes or until syrup turns a very light tan. DO NOT OVERBROWN. Remove from heat. Quickly stir in peanuts, salt and baking soda. Pour mixture at once into prepared cookie sheet. Cool; break into pieces. Store airtight. Makes about 1-1/2 pounds.
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Brandy Balls
1-1/2 cup vanilla wafer crumbs
1-1/2 cup chopped pecans
1-1/2 cup confectioners' sugar
3 Tbsp. cocoa
2-1/4 Tbsp. white corn syrup
1/2 cup brandy
Combine vanilla wafer crumbs, pecans, sugar and cocoa. Combine corn syrup and brandy and add to crumb mixture. Use about a tablespoon of the mixture at a time to shape into balls about three quarters inch in diameter. Roll balls in additional confectioners' sugar. Store in air tight container in the refrigerator. Makes about 36 balls.
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Butter Pecan Chocolate Fudge
from the Pampered Chef recipe site
6 oz. pecan halves
1 cup (6 oz.) butterscotch chips
16 oz. tub prepared vanilla frosting, divided
8 oz. semisweet chocolate, coarsely chopped, divided
1/2 tsp. vegetable oil
Preheat oven to 350ºF. Spread pecans in even layer over bottom of Small Bar Pan; bake 20 minutes (12 min. seemed long enough) or until lightly toasted. Remove to Stackable Cooling Rack; cool completely. Remove nuts from bar pan. Line bottom of bar pan with 8-1/2x10” piece of Parchment Paper. Combine butterscotch chips and half of the frosting in Small (2-qt.) Saucepan. Heat over low heat, stirring until melted and smooth. Add nuts, stirring to coat evenly. Spread butterscotch mixture evenly over parchment paper using Small Spreader. Reserve 1/2 cup of the chopped chocolate for garnish. In same saucepan, combine remaining chocolate and remaining frosting. Heat over low heat, stirring until melted and smooth. Carefully pour chocolate mixture over butterscotch layer in bar pan; spread evenly using Small Spreader. Refrigerate 10 minutes or until set. Invert bar pan onto cutting board. Carefully peel parchment from fudge. Place reserved 1/2 cup chocolate and oil in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-1 1/2 minutes or until melted, stirring every 30 seconds. Spread chocolate over top of fudge. Refrigerate 15-30 minutes or until firm. Cut into 64 squares. Store in tightly covered container in refrigerator. Yield: 64 pieces
Nutrients per serving: (1 piece): Calories 80, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 0 mg, Carbohydrate 9 g, Protein less than 1 g, Sodium 10 mg, Fiber less than 1 g
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Buttercreams
from Rhonda
1 lb. powdered sugar
2 sticks (1 cup) butter [not margarine]
1/2 tsp. flavoring of your choice: vanilla, almond, cherry, coconut, etc.
Mix with hands until well-blended. Roll into small balls. Chill on waxed paper lined cookie sheets. Melt bag of chocolate chips at 50% power in microwave until melted. Dip balls in chocolate. Chill.
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Candy Bar Fudge
1/2 cup butter
1/3 cup baking cocoa
1/4 cup packed brown sugar
1/4 cup milk
4 cups powdered sugar
1 tsp. vanilla extract
30 caramels, unwrapped
1 Tbsp. water
2 cups salted peanuts
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in powdered sugar and vanilla. Pour into a greased 8-inch square pan. Now heat caramels and water on high in microwave-safe bowl for 2 minutes or until melted. Stir in peanuts and then spread over chocolate layer. Microwave chocolate chips on high for 1 minute or until melted and then spread over caramel layer. Chill until firm. Cut into squares. Yield 23/4 pounds.
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Caramel Corn
28 Kraft Caramels, unwrapped
2 Tbsp. water
2 quarts popped corn
1/2 cup peanuts
Melt caramels with water in saucepan over low heat, stirring until smooth. Pour over combined popped corn and peanuts. Toss until well coated. Spread onto greased cookie sheet. Let stand until set. Break apart. Or make balls of it for popcorn balls.
Microwave Directions: Microwave caramels and water in medium bowl on high for 1-1/2 minutes, stir. Continue microwaving 30 seconds to 1 minute or until sauce is smooth, make sure you stir every time before restarting microwave. Then just continue as the rest of the recipe says.
NOTE: For a crispier caramel corn, prepare popcorn mixture as directed. Spread onto greased cookie sheet. Bake at 250ºF for 25 minutes. Then break apart for chunks of popcorn.
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Caramel-Nut Popcorn Crunch
2-1/2 quarts popped popcorn
1 cup pecans
1/2 cup butter
1/2 tsp. baking soda
1 cup brown sugar
1/4 cup light corn syrup
1/2 tsp. salt
Spread popped popcorn and nuts in a large shallow pan and place in a preheated 250ºF. oven. Combine butter, brown sugar, syrup and salt in a saucepan. Cook over medium heat, stirring until sugar dissolves. Wash sugar from sides of pan with a wet brush. Boil until mixture reaches 248ºF. (firm ball stage on candy thermometer), about 5 minutes. Remove from heat and stir in soda. Pour mixture over corn and nuts, stirring gently to coat. Return glazed popcorn and nut mixture to oven and bake 45 minutes, stirring every 15 minutes. When cooled, pack in airtight tins. Yield: slightly more that 2 1/2 quarts.
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Caramel Popcorn & Peanuts
4 quarts popped popcorn
1 cup Spanish peanuts
4 Tbsp. butter
1 cup brown sugar
1/2 cup light corn syrup
2 Tbsp. molasses
1/4 tsp. salt
Preheat oven to 250ºF. Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and place in the preheated oven. Combine all of the remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil. Using a cooking thermometer, bring the mixture to the hard-ball stage (260-275ºF, or the point at which the syrup, when dripped into cold water, forms a hard but pliable ball). This will take about 20-25 minutes, or until you notice the mixture turning a slightly darker brown. Remove the popcorn and peanuts from the oven and, working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 15 minutes. Mix well every five minutes, so that all of the popcorn is coated. Cool and store in covered container to preserve freshness. Makes 4 quarts.
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Caramels
2 cups sugar
1/2 cup butter
2 cups whipping (heavy) cream
3/4 cup light corn syrup
Grease bottom and sides of 8 or 9" square baking dish with butter. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook, about 35 minutes, stirring frequently, to 245 on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours. Cut into 1-inch squares. Wrap individually in waxed paper or plastic wrap; store wrapped candies in airtight container.
NOTE: Cut little rectangles of waxed paper ahead of time, so when you're ready to wrap, you're ready to go! Here’s another secret: Cutting the caramels with a scissors is quicker and easier than using a knife.
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Carnival Caramel Apples
from Gail
1/2 cup butter
2 cups brown sugar
1 cup light corn syrup
dash of salt
14-oz can sweetened condensed milk
1 tsp. vanilla
10-14 tart apples, washed and dried
1 cup salted peanuts
In a 2-qt saucepan, melt butter. Add brown sugar, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (10-12 minutes). Stir in sweetened condensed milk. Continue cooking, stirring occasionally, until candy thermometer reaches 245ºF or a small amount of mixture dropped into ice water forms a firm ball. Remove from heat; stir in vanilla. Dip apples in caramel mixture, dip end of apples in chopped peanuts; place on buttered wax paper. Refrigerate until firm (about 10 minutes).
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Champagne Truffles
6 oz. semisweet chocolate, coarsely chopped
1/4 cup butter, cut into small pieces (no substitutes)
3 Tbsp. whipping cream
1 beaten egg yolk
3 Tbsp. champagne or whipping cream
1/4 cup unsweetened cocoa powder, sifted powdered sugar, or small white
decorative candies
Combine semisweet chocolate, butter, and the 3 Tbsp. whipping cream in a heavy, medium saucepan. Cook and stir over low heat until chocolate is melted, stirring constantly. Gradually stir about half of the hot mixture into the egg yolk, Return entire mixture to the saucepan. Cook and stir over medium heat for 2 minutes. Remove from heat. Stir in champagne or 3 Tbsp. whipping cream. Transfer truffle mixture to a medium mixing bowl; chill about 1 hour or until mixture is completely cool and smooth, stirring occasionally. Beat cooled truffle mixture with an electric mixer on medium speed about 1 minute or until color lightens and mixture is slightly fluffy. Chill about 30 minutes more or until mixture holds its shape. Scrape a small ice cream scoop, melon baller, or spoon across the surface of the cold truffle mixture, forming 1-inch balls. Place balls on a baking sheet lined with waxed paper. Refrigerate until very firm. Gently roll balls in unsweetened cocoa powder, sifted powdered sugar, or small white decorative candies until evenly coated, reshaping as necessary. If desired, serve in decorative foil candy cups. Makes 25 to 30.
Make-ahead Tip: Prepare truffles as directed and store tightly covered in the refrigerator up to 2 weeks.
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Chocolate-Almond Fudge
4 cups sugar
1-3/4 cups (7-oz. jar) marshmallow creme
13-oz. can (1-2/3 cups) evaporated milk
1 Tbsp. butter
2 cups (12 oz.) semisweet mini chocolate chips
8-oz. milk chocolate bar with almonds, chopped
1 tsp. vanilla
3/4 cup chopped slivered almonds
Butter 9" square pan; set aside. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 4-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 7 minutes. Remove from heat; immediately add mini chips and chocolate bar pieces, stirring until completely melted. Blend in vanilla; stir in almonds. Pour into prepared pan; cool completely. Cut into squares. Makes 6 1/2 dozen.
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Chocolate & Vanilla Truffles
1-1/2 cups heavy or whipping cream
1/2 lb. semisweet chocolate, chopped
1-1/2 Tbsp. vanilla
1 to 1-1/4 lbs. semisweet chocolate, for coating
Combine the cream and the 1/2 lb. chocolate in top of double boiler and heat over simmering water, stirring occasionally, until smooth. Remove pan from heat and allow to cool a bit. Stir in vanilla. Cover and refrigerate until very thick, about 5 hours or as long as overnight. Roll into small balls, about 1-1/4 Tbsp. each. Place on pastry sheet lined with foil or waxed paper. Freeze several hours or as long as overnight. When balls are thoroughly frozen, line 2 pastry sheets with waxed paper or foil and set aside. Melt remaining chocolate (for coating) in top of double boiler (temperature should not exceed 90ºF). Remove pan from heat and let chocolate cool to lukewarm. Spear a truffle on a fork and dip into warm chocolate, turning to coat well. Lift out of chocolate and hold above pan to let excess drip off. Using spatula or side of knife, slide truffle onto prepared pastry sheet. Store in refrigerator. Repeat with remaining truffles. When they have chilled long enough to become firm (1 to 1-1/2 hours), cover the truffles lightly with foil or waxed paper. Store in refrigerator (will keep about 6 weeks). Makes about 3 dozen.
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Chocolate Balloon Cups
heavy duty balloons, any size you like
1 lb. semisweet chocolate, coarsely chopped
Blow up the balloons, making certain to knot each one securely. Line baking sheets with parchment and set aside. Heat an inch of water in the bottom of a double boiler. Put the chocolate in the top of the double boiler and heat, stirring constantly, until melted, 4-5 minutes. Transfer chocolate to a metal bowl (choose a bowl that's just a little larger than the blown up balloon) and stir until the temperature of the chocolate drops to 90ºF measured with an instant-read thermometer, about 5 minutes. One at a time dip balloons into melted chocolate and rock them back and forth, coating the bottom of the balloon and causing the chocolate to come up the sides unevenly – you'll get a tulip edge. Lift the balloon and let the excess chocolate drip back into the bowl before placing it, knot up, on the paper-lined baking sheet. (Save leftover chocolate for another use; it can be remelted.) Refrigerate 30 minutes to set and harden the chocolate. Remove balloons from refrigerator and pop each one. Gently lift the deflated balloons from the cups and discard. Fill balloon cups immediately or keep refrigerated, covered with plastic wrap. These can be filled with whipped cream and berries, parfaits, ice cream or candies.
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Chocolate Balls
2 cups powdered sugar
2 cups peanut butter
3 cups Rice Krispies
12 oz. chocolate chips
Mix sugar, peanut butter and Rice Krispies well; form into small balls. Place chocolate chips in top of double boiler and melt with 4 Tbsp. paraffin. Roll balls with a fork in the chocolate mixture and dry on waxed paper. Sprinkle with goodies while warm. If you have any chocolate left, it can be used to cover raisins, nuts or divinity.
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Chocolate Butter
1/2 cup butter, softened
2 oz. semisweet chocolate, melted and cooled
2-4 Tbsp. powdered sugar
1 tsp. vanilla
In medium bowl, beat together butter, chocolate and sugar to taste. Add vanilla, stirring to incorporate. cover and refrigerate. Let stand at room temperature 20-30 minutes before serving. Makes about 3/4 cup.
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Chocolate Chip Bonbons
3 oz. cream cheese, softened
2-1/4 cups powdered sugar
1 Tbsp. butter, melted
1 tsp. vanilla
1/2 cup semisweet miniature chocolate chips
finely chopped nuts
Blend cream cheese, powdered sugar, butter and vanilla in small mixer bowl; stir in chips. Shape into 1/2" balls. (If necessary, chill until firm enough to handle.) Roll in finely chopped nuts. Cover; chill. Store, covered, in refrigerator. Makes 2-1/2 dozen.
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Chocolate-Covered Cherries
2-1/2 cups powdered sugar
1/4 cup butter or margarine, softened
1 Tbsp. milk
1/2 tsp almond extract
two 8 oz jars maraschino cherries with stems, well drained
2 cups (12oz) semisweet chocolate chips
2 Tbsp. shortening
In a mixing bowl, combine powdered sugar, butter, milk and extract; mix well. Knead into a large ball. Roll into 1" balls and flatten each into a 2" circle. Wrap around cherries and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. Melt the chocolate chips and shortening in a double boiler or microwave-safe bowl. Holding on to stem, dip cherries into chocolate; set on waxed paper to harden. Store in a covered container. Refrigerate 1-2 weeks before serving.
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Chocolate-Covered Peanut Butter Balls
from AOL holiday area
1 cup powdered sugar
1/2 cup peanut butter (crunchy or smooth)
3 Tbsp butter or margarine, softened
1 lb. dipping chocolate or white confectionary coating
Mix sugar, peanut butter and butter; mix well. Shape into 1" balls and place on waxed paper lined cookie sheet. Chill for about 30 minutes or until firm. Meanwhile, melt the chocolate in microwave for 1 minute intervals (be careful, it burns quick!), stirring after each minute. Dip balls into chocolate and place on waxed paper lined cookie sheets. Makes about 2 dozen.
Cook’s Note: For Christmas, I usually dip the peanut balls into white chocolate so I can tell the difference between them and the coconut balls. Then I drizzle the left over white chocolate over the dark chocolate coconut balls, and drizzle the left over dark chocolate over the white chocolate peanut balls!
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Chocolate-Covered Peanut Butter Eggs
1/4 cup butter
1/4 cup brown sugar
3/4 cup powdered sugar
1/2 cup smooth peanut butter
1 tsp. vanilla
12 oz semisweet chocolate chips
2 Tbsp. solid shortening
In a 1 quart micro-safe bowl, microwave butter and brown sugar on 100% power for 1-1-1/2 minutes, stirring every 30 seconds till brown sugar is melted. Stir in powdered sugar, peanut butter and vanilla. Shape by teaspoons into egg shapes and chill. In a double boiler or heavy saucepan over low heat melt chocolate chips and shortening. With a fork or wooden pick (skewer) dip each egg into chocolate mixture, coating completely. Place on waxed paper-lined baking sheets; chill. Store in refrigerator.
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Chocolate Cups
16-24 fluted foil or paper baking cups
8-10 oz. semisweet, sweet or white chocolate, melted and slightly cooled
Place 1 baking cup inside another, forming a double thickness. Using back of a kitchen teaspoon, spread melted chocolate over bottom and up sides of paper cups. Push chocolate into ridges; smooth inside as evenly as possible. Chocolate should be about 1/8” thick. As each baking cup is coated, place in muffin-pan cup to support sides. Refrigerate 15 minutes, or until chocoalte is firmly set. Check cups, repairing any thin spots with dab of additional melted chocolate; chill to set. Carefully peel off paper or foil. Handle quickly and carefully; the hear of your hands can melt the chocolate. Cover and refrigerate cups for up to a month.
Black and White Cups: Use half white chocolate, half dark chocolate. Spread melted white chocoalte over half of the bottom and sides of paper cups; refrigerate to set. Spread remaining half with melted dark chocolate; refrigerate until set.
Miniature Chocolate Cups: Use 60 (1-1/2”) miniature paper cups. Place 1 paper cup inside another, forming 30 cups with a double thickness. Proceed as for large cups. The tiny size of these cups makes them particularly vulnerable to the heat of your hands. Remove only 4-5 cups from the refrigerator at a time; carefully peel off paper. Return to refrigerator while working on remaining cups.
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Chocolate Dipped Caramel Apples
4 medium apples
4 wooden sticks
14 oz. pkg. caramels
2 Tbsp. water
1-1/2 cups chopped nuts
8 oz. sweet baking chocolate
2 tsp. margarine, butter or shortening
Wash and dry apples; insert stick into stem end of each apple. Microwave caramels and water in deep microwave-safe bowl on high for 2-3 minutes or until caramels are melted and mixture is smooth, stirring every minute. Dip apples into hot caramel mixture; turn until well coated. Scrape excess from bottoms of apples. Roll bottom halves in nuts. Place on greased tray. Refrigerate at least 15 minutes. Microwave chocolate and margarine in deep microwave-safe bowl on high 2 to 3 minutes until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Drizzle apples generously with chocolate. Let stand on waxed paper-lined tray until chocolate is firm. Store dipped apples in refrigerator up to two weeks.
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Chocolate Easter Eggs
from JoyceD
1 cup soft butter
2 tsp. salt
4 tsp. vanilla
1 can condensed milk
10 cups powdered sugar
1 tsp. yellow food coloring
1 lb. semisweet chocolate
Beat butter, salt and vanilla until fluffy. Add milk, beat in sugar. Blend until stiff. Dust with brown sugar. Knead until smooth. Set aside more then 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mold white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours. Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. (paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped cool at room temperature. Refrigerate after cool. When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk.
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Chocolate French Fudge
1 can sweetened condensed milk
1/4 cup butter
12 oz. milk chocolate chips
1 cup chopped nuts or rice krispies
Combine all ingredients in microwave-safe container. Microwave on high for 2 minutes. Remove and stir to incorporate all ingredients. Stir in nuts. Pour into greased pan, chill.
Variations: Use different flavored chips, like peanut butter, butterscotch, white chocolate or chocolate mint, instead of the milk chocolate chips.
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Chocolate Nut Tassies
1 cup semisweet chocolate mini chips
1 cup peanut butter chips
2 Tbsp. vegetable oil
1 cup salted peanuts
Combine chocolate and peanut butter chips, oil in top of double boiler. Place over hot water, stirring until chips are melted and well blended. Remove from heat. Stir in peanuts. Spoon into decorative nut cups. Garnish with additional peanuts, peanut butter chips or sprinkle with finely chopped peanuts. Chill and store in covered container in refrigerator.
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Chocolate Peanut Butter Fudge
1/2 cup butter
1/2 cup margarine
1 cup peanut butter (smooth, chunky or super chunky)
1 pound powdered sugar
1 tsp. vanilla
3 Tbsp. cocoa
Melt butter, margarine and peanut butter over medium heat until it comes to a boil. Do not boil. Pour into a mixing bowl; add remaining ingredients and mix until well blended. The mixture will be crumbly. Press into a buttered 8-inch square pan. Chill until firm. Makes 48 squares.
NOTE: The chunky peanut butter adds a crunchy nut texture. No additional nuts are needed. This fudge stays firm even when it's out of the refrigerator.
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Chocolate Peanut Butter Marshmallow Fudge
2 cups sugar
2/3 cup milk
1 cup peanut butter
1/2 cup chocolate chips
1 cup marshmallow creme
1-1/4 tsp. vanilla
Heat sugar and milk to soft ball stage on candy thermometer. Add peanut butter, chocolate chips, marshmallow creme, and vanilla. Pour into buttered 8 inch pan. Cool at room temperature. When completely cool, cut into squares.
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Chocolate Peanut Clusters
1/2 cup milk chocolate chips
1/2 cup semisweet chocolate chips
1 Tbsp. solid shortening (NOT butter, margarine or oil)
1 cup unsalted, roasted peanuts
In small microwave-safe bowl, place milk chocolate chips, semi-sweet chocolate chips and shortening. Microwave at high (100%) 1-1-1/2 minutes or just until chips are melted and mixture is smooth when stirred. Stir in peanuts. Drop by teaspoonfuls into 1" diameter candy or petit four papers. Allow to set until firm. Store in airtight container in cool, dry place. About 2 dozen candies.
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Chocolate Peanut Fudge
2 cups (12 oz.) semisweet chocolate chips
1/2 cup creamy peanut butter
1/2 cup milk
3 cups powdered sugar
1/2 cup chopped salted peanuts
In large saucepan over low heat or a double boiler over warm water, melt chocolate, stirring constantly, till smooth; remove from heat. Stir in peanut butter and milk till well mixed. Add sugar 1 cup at a time, mixing well after each addition; mix till smooth. Spread in 8" square baking dish that has been lined with foil. Sprinkle peanuts over top, pushing them gently into fudge. Cover and chill about 1 hour, till set. Lift foil out of pan and remove fudge. Place on cutting board and cut into 1" squares. Cover and store in refrigerator or in cool, dry place. Makes 5 dozen.
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Chocolate Raspberry Truffles
Truffles:
1-1/3 cups semisweet chocolate chips
2 Tbsp. heavy cream
1 Tbsp. butter
2 Tbsp. seedless raspberry jam
Choice of coatings:
6 oz. white baking bar, chopped
1 cup milk chocolate chips
2 tsp. shortening
unsweetened cocoa powder
powdered sugar
In heavy-gauge saucepan, combine semisweet chocolate chips, heavy cream and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes. Drop mixture by teaspoonfuls onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls; freeze until firm. Coat with desired coating as follows: Over hot (not boiling) water, melt white baking bar or milk chocolate chips and shortening, stirring until smooth. Drop frozen truffles, one at a time, into melted coating; stir quickly to coat, then remove with fork, shaking off excess (or coat with unsweetened cocoa powder or powdered sugar). Place on cookie sheet; chill until set. Store refrigerated. Makes 4 dozen.
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Chocolate Snowswirl Fudge
3 cups (18 oz.) semisweet chocolate chips
14 oz. chocolate or original sweetened condensed milk
4 Tbsp. butter
1-1/2 tsp. vanilla
dash salt
1 cup chopped nuts
2 cups miniature marshmallows
Melt chips with milk, 2 Tbsp. of the butter, the vanilla and salt. Remove from heat; stir in nuts. Spread evenly into foil-lined 8-9" square pan. Melt marshmallows with remaining 2 Tbsp. butter. Spread on top of fudge. With kinfe, swirl through top of fudge. Chill at least 2 hours or until firm. Turn onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes 2 lbs.
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Chocolate Surprise Truffles
1/2 cup butter, softened
2-1/2 cups powdered sugar
1/2 cup cocoa powder
1/4 cup whipping cream
1-1/2 tsp. vanilla
centers: after-dinner mints, whole almonds, pecan or walnut halves
coating: powdered sugar, flaked coconut, chopped nuts
In large mixer bowl, beat butter. In separate bowl, stir together powdered sugar and cocoa; add to butter mixture alternately with whipping cream and vanilla, blending well. Refrigerate until firm. Shape small amount of mixture around desired center; roll into 1" balls. Drop into desired coating, turning until well covered. Refrigerate until firm. Makes 3 dozen.
Variation: Add 1/2 tsp. rum extract, decreasing vanilla to 1 tsp.
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Chocolate Truffles
1/2 cup sweet butter, softened
2-1/2 cups powdered sugar
1/2 cup unsweetened cocoa
1-1/2 tsp. vanilla
1/4 cup heavy or whipping cream
powdered sugar
Cream butter in large mixer bowl. Combine 2-1/2 cups powdered sugar and the cocoa; add alternately with vanilla and cream to butter. Blend well; chill until firm. Shape into 1" balls. Roll in powdered sugar until well covered. Chill until firm. Makes 3 dozen.
Chocolate Rum Truffles: Decrease vanilla to 1 tsp. and add 1/2 tsp. rum extract.
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Chocolate Walnut Candy
1-1/2 lbs. chocolate-flavored candy coating
14-oz. sweetened condensed milk
1/8 tsp. salt
1 tsp. vanilla
1 lb. walnuts, coarsely chopped
In heavy saucepan, over low heat, melt candy coating with milk and salt; stir in vanilla and walnuts. Spread into waxed paper-lined 15x10" jelly roll pan. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into triangles or squares. Store tightly covered at room temperature. Makes about 3 pounds.
Microwave Directions: In 2-quart glass measure, combine candy coating, milk and salt. Cook on 100% power for 3-5 minutes, stirring after each 90 seconds. Stir until smooth. Proceed as above.
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Christmas Kiss Candies
3/4 cup (3-1/2 oz.) slivered almonds
1/2 cup powdered sugar
5 tsp. light corn syrup
1 tsp. almond extract
1/8 tsp. red food color
1/8 tsp. green food color
24 Hershey's kisses (6 oz.), unwrapped
sugar
Place slivered almonds in food processor; cover and process until very finely chopped. Pour into mixing bowl; add powdered sugar and blend well. Drizzle corn syrup and almond extract into almond mixture, stirring until blended. Divide mixture in half. Add red food color to one half; add green food color to the other half. With hands, mix each portion until color is well blended and mixture clings together. Press about 1 teaspoon almond mixture around each Kiss, maintaining the kiss shape. Roll in sugar. Store in airtight container. Makes 2 dozen.
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Cocoa Mints
9 cups powdered sugar
1 cup unsweetened cocoa
1/2 cup sweet butter, softened
1/2 cup water
2 tsp. peppermint extract
Combine all ingredients in large mixing bowl. Mix with hands or spoon until well blended. (If necessary, add more water, 1/4 teaspoonful at a time, to hold mixture together.) Shape into ball; place on sheet of waxed paper and roll out to 1/4" thickness. Cut into desired shapes with small cutters; chill several hours. Store in airtight container in cool, dry place. Makes 3 pounds.
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Coconut Balls
from AOL holiday area
1 cup butter
16 oz. powdered sugar
1 lb. flaked coconut
1/2 cup (7 oz) sweetened condensed milk
1 cup chopped walnuts (or replace with more coconut)
1 tsp vanilla
Coating:
12 oz. semisweet chocolate chips
2 Tbsp shortening
Cream together butter and sugar. Add coconut, milk, walnuts and vanilla. Chill until slightly firm. Roll into walnut size balls. Insert toothpick in each ball, and place in freezer on cookie sheets. Melt chocolate chips and shortening in microwave for about 1 minute. Using toothpicks as handles, dip frozen balls into chocolate and place on waxed paper lined cookie sheets. Chill until firm. Makes 7 dozen.
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Coconut Joys
from "Better Homes & Gardens"
1/2 cup margarine or butter
2 cups powdered sugar
3 cups coconut
2 squares unsweetened chocolate, melted
Melt margarine or butter. Remove from heat. Add powdered sugar and coconut. Mix well. Shape rounded tsp. of mixture into balls. Make and indention in center of each and place on cookie sheet. Fill centers with melted chocolate. Chill until firm. Store in refrigerator. Makes 3 dozen.
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Coconut or Coconut-Almond Bars
5 oz. sweetened condensed milk
1 tsp. vanilla extract
2 cups powdered sugar
14 oz. shredded/flaked coconut
24 oz. semisweet chocolate chips
Blend condensed milk and vanilla. Add powdered sugar to the above mixture a little bit at a time, stirring until smooth. Stir in coconut. Mixture should be firm. Pat mixture firmly into greased 9x13x2" pan. Chill in refrigerator until firm. In double boiler over hot (not boiling) water, melt chocolate, stirring often. You may also use a microwave oven. Place chips in a bowl and heat for 1 minute on high; stir, then heat for 1 minute more. Remove coconut mixture from refrigerator and cut into 1x2" bars. Set each coconut bar onto a fork and dip into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate. Air-dry at room temperature on waxed paper. This could take several hours, but chocolate sets best at cool room temperature (below 70ºF). You may speed up the process by placing the bars in the refrigerator for about 30 minutes. Makes about 3 dozen.
Coconut-Almond Bars: Follow the above recipe with these changes: Add 1 cup dry-roasted almonds to the list of ingredients. Substitute milk-chocolate chips for the semisweet chocolate. Before dipping the coconut bars into the chocolate, place two almonds atop each bar.
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Cream Cheese Mints
8 oz. cream cheese
1/4 cup soft butter
2 lbs. powdered sugar
food coloring as desired
1/2 tsp. peppermint, wintergreen or lemon extract
Combine cream cheese and butter in heavy bottomed saucepan. Stir over low heat until cheese is soft, butter is melted, and mixture is thoroughly blended. Add powdered sugar and stir until well combined. Add your choice of coloring and flavoring. If desired, you may divide the batch to make 2 or 3 color choices, adding extract to taste. Roll into 1" balls. Place on sheet of waxed paper. Press with fork, or stamp with decorative cookie stamp to form design on top. Let stand, uncovered, about 4 hours or overnight, until mints are firm and outside is dry, but inside is still moist and creamy. Makes about 8 dozen.
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