Creamy Microwave Double Decker Fudge
1 cup peanut butter flavored chips
1 cup semisweet chocolate chips
14-oz. can sweetened condensed milk
1 tsp. vanilla
In 2-cup glass measure, melt peanut butter chips with 2/3 cup milk on 100% powder for 60-90 seconds, stirring once, until smooth. Stir in 1/2 tsp. vanilla; spread into waxed paper-lined 8" square baking pan. In 2-cup glass measure, melt chocolate chips with remaining milk as above. Stir in 1/2 tsp. vanilla; spread on peanut butter layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store covered in refrigerator. Makes about 1-1/2 pounds.
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Creamy Mints
1 lb. powdered sugar
1/2 stick butter
2-1/2 Tbsp. boiling water
13 drops peppermint oil, or mint of choice
Combine ingredients. Cream well with hands until smooth. Make into small balls; dip top into granulated sugar and press into mold. Pop out of mold. Makes about 85 mints.
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Creamsicle Fudge
from Jill
3/4 cup butter
3 cups sugar
3/4 cup whipping crème
1 package vanilla or white chips (about 12 oz)
7 oz jar marshmallow crème
3 tsp. orange extract
12 drops yellow food coloring
5 drops red food coloring
Combine the first three ingredients. Bring to a slow boil and cook 4 minutes. Remove from heat and add chips and marshmallow. Stirring constantly. Remove 1 cup of mixture and set aside. To the remaining mixture, add remaining ingredients. Stir well, until blended. Pour into a well greased 13x9 pan. Drop the reserved marshmallow mixture in Tbsp. over top. Cut thru orange mixture, making swirl patterns. Cover and refrigerate until set. Cut into squares. Makes about 2-1/2 lb. candy.
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Crunchy Peanut Butter Balls
2 cups crunchy peanut butter
1/2 cup melted butter or margarine
3 cups Rice Krispies
1 tsp. vanilla
1 lb. powdered sugar
6 oz. semisweet chocolate chips
6 oz. (3/4 of an 8 oz.) Hershey bar
1/2 slab paraffin
Blend peanut butter and butter. Stir in Rice Krispies and powdered sugar. Form into balls. Melt chocolate chips, Hershey’s bar and paraffin, stirring constantly. Dip balls in mixture and drain on wax paper. enjoy!
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Crunchy Peanut Clusters
24-oz. vanilla-flavored candy coating (almond bark)
2/3 cup creamy peanut butter
4 cups Cheerios
2 cups miniature marshmallows
2 cups dry-roasted peanuts
Melt candy coating in 4-quart saucepan over medium heat, stirring frequently. Stir in peanut butter until mixture is smooth. Add remaining ingredients; stirring until completely coated. Drop mixture by heaping teaspoonfuls onto waxed paper or cookie sheet. Let stand about 1 hour or until firm. Store tightly covered.
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Decadent Chocolate Truffles
3 cups (18 oz.) semisweet chocolate chips
14 oz. sweetened condensed milk
1 Tbsp. vanilla extract
coatings: finely chopped toasted nuts, flaked coconut, chocolate sprinkles, unsweetened cocoa powder, sifted powdered sugar, or colored sugars, optional
In large saucepan, melt chips with milk. Remove from heat; stir in vanilla. Pour into medium bowl. Cover and chill 2-3 hours or until firm. Shape into 1" balls; roll in desired coating and/or decorate with prepared frosting and tiny candies. Store tightly covered in refrigerator. Makes 6 dozen.
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Decorative Sugar Easter Eggs
from JenN
1 beaten egg white
1/2 cup powdered sugar
3 1/2 cup sugar
Beat egg white, add confectioners sugar, then add granulated sugar. Use food coloring if desired. Put in mold and let dry for about half hour. Scoop out mold to the right thickness. Fasten the 2 halves of the eggs together with Royal Icing and decorate inside with scene and outside with the icing. These make a great gift and can be stored for the following year. They are NOT edible!
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Double Decker Fudge
12 oz. Reese’s Peanut Butter chips (or 2 cups)
1/4 cup peanut butter, melted
4-1/2 cups sugar
1/2 cup cocoa
7 oz. jar marshmallow crème
1 tsp. vanilla
1-1/2 cups (12 oz.) evaporated milk
1/4 cup butter
Line a 13x9x12 pan with foil OR coat the pan with butter. Place 1 cup of the peanut butter chips in a medium bowl, and set aside. In a second medium bowl, blend 1/4 cup melted butter, the cocoa, and the vanilla until smooth. Then add the 1 cup of peanut butter chips. In a heavy 2-quart saucepan, combine the sugar, marshmallow crème, and evaporated milk, 1/4 cup of butter, cook on a low to medium low setting, stirring constantly, as to not scald the "base" for the fudge.- slowly bring to a boil over medium heat, until rolling for five minutes. Remove from heat. Add 1/2 of the hot mix to the peanut butter chip mix, and the other half into the cocoa mix. Stir the peanut butter mixture until blended well. Put into foil-lined pan. Stir the cocoa mix, then spread over the peanut butter layer. Cool completely, in the "fridge" slice and enjoy! Make sure to store this in a cool place, in an airtight container. Makes 4 pounds.
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Dream Nut Fudge
3 oz. cream cheese
2-1/2 cups sifted confectioners sugar
1/2 tea. almond extract
1/2 cup nuts or coconut
pinch salt
With electric mixer at medium speed or with spoon, beat cheese until soft and smooth. Slowly blend in sugar, extract, nuts and salt. Press into greased 9x5 loaf pan. Refrigerate until firm; cut into squares. Makes about 2-1/2 dozen.
NOTE: You can substitute 2 tablespoons peanut butter in place of extract and decrease nuts to 1/4 cup.
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Easiest-Ever Cocoa Fudge
3-2/3 cups (1 lb. box) powdered sugar, sifted
1/2 cup unsweetened cocoa
1/2 cup butter, cut into pieces
1/4 cup milk
1/2 cup chopped nuts, optional
1 Tbsp. vanilla
Combine powdered sugar, cocoa, butter and milk in medium microwave-safe bowl. Microwave on high (full power) for 2-3 minutes or until butter is melted. Stir until mixture is smooth. Stir in nuts and vanilla; blend well. Spread evenly in buttered 8" square pan; cool. Cut into squares. Makes 5 dozen.
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Easy Cream Cheese Mints
3 oz. cream cheese
2-1/2 cups powdered sugar
desired flavoring and coloring
Mix together with hands like kneading bread dough. Add more sugar if needed. Roll in small balls and flatten on waxed paper. (Or press into soft rubber molds, then unmold immediately onto waxed paper.) Let dry then turn over and let the other side dry.
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Easy Double Decker Fudge
1 cup peanut butter chips
14 oz. sweetened condensed milk
2 Tbsp. butter, softened
1 cup semisweet chocolate chips
1 tsp. vanilla extract
Line 8" square pan or 9x5" loaf pan with foil. Place peanut butter chips, 2/3 cup sweetened condensed milk and butter in medium microwave-safe bowl. Place chocolate chips and remaining condensed milk in second medium microwave-safe bowl. Microwave bowl with peanut butter chips at high for 1 minute or until chips are melted and mixture is smooth when stirred; stir in 1/2 tsp. vanilla. Immediately pour and spread evenly into prepared pan. Microwave bowl with chocolate chips at high for 1 minute or until chips are melted and mixture is smooth when stirred; stir in remaining 1/2 tsp. vanilla. Immediately pour and spread evenly over peanut butter layer; cool. Cover. Refrigerate until firm. Remove from pan; place on cutting board. Peel off foil; cut into 1" squares. Store in tightly covered container in refrigerator. Makes about 2 dozen pieces.
NOTE: For best results, do NOT double this recipe.
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Easy Fudge
12-oz. semisweet chocolate chips
14 oz can of sweetened condensed milk (NOT Evaporated)
dash of salt
1-1/2 tsp. vanilla
1/2 cup walnuts
In heavy sauce pan, on low heat melt chips and milk, take off heat, stir in remaining ingredients, spread evenly into a wax paper lined 8" square pan, put in the fridge for 2-3 hours
NOTE: White chocolate chips, butterscotch, or peanut butter chips can be used instead.
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Easy Fudge #2
12 oz chocolate chips
1 can milk chocolate frosting
4 Snickers bars
Melt chips over low heat. Remove from heat stir in the frosting. Add chopped up Snickers bars, reserving a little for the top. Put into a 8 by 8 buttered dish . Sprinkle the top with reserved Snickers. Chill and cut into small squares.
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Easy Fudge #3
from Kathy
1/2 cup cocoa
1 box powdered sugar
1/2 cup butter
1 Tbsp. vanilla
1/4 cup milk
1/4 tsp. salt
Heat in double boiler until melted. Pour into buttered 8x8” pan until hardened.
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Easy Peanut Butter Balls
1/2 cup peanut butter
3 Tbsp. butter
1 cup powdered sugar
8 oz. chocolate coating
1 cup Rice Krispies
Stir peanut butter and butter. Gradually add powdered sugar and Rice Krispies. Shape into balls and put on wax paper for 20 min. to dry. Melt coating in microwave. Dip balls and put on waxed paper. Let stand until chocolate is dry. Refrigerate. Makes about 30.
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Easy Truffles
from Lynda
12 oz. package white chocolate chips
1-1/2 cups sour cream
1-1/2 cups sifted powdered sugar
2 tsp grated orange zest (colored part of orange peel)
11 oz. package vanilla wafers
1 sleeve saltine crackers
1 cup almonds, pecans or walnuts, chopped
Microwave chips using 50% power. Stir until smooth. Stir in sour cream, powdered sugar and orange zest. Lightly crush vanilla wafers and crackers, then place in a food processor or blender, pulsing to make fine crumbs. Add pecans and pulse 2 or 3 times. Add crumbs to white chocolate mixture, stirring to blend thoroughly. Shape into walnut-sized balls. Store in an air-tight container in refrigerator. Makes 10 dozen truffles.
NOTE: The crackers and wafers can also be placed in a sealed plastic bag and crushed fine with a rolling pin. Chop the nuts by hand.
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Edible Aquarium
4 serving size package Berry Blue flavor gelatin
3/4 cup boiling water
1/2 cup cold water
ice cubes
gummy fish
Pour the gelatin and boiling water into a bowl and stir until the gelatin is dissolved. Have an adult help with the boiling water. Put some ice cubes into your measuring cup and add cold water until it measures 1-1/4 cups. Add the ice water to the gelatin mix, and stir until slightly thickened. Then remove any unmelted ice. (If the mixture is still thin, refrigerate until slightly thickened.) Pour the thickened gelatin into 4 dessert dishes. Place the gummy fish in the gelatin. They should look like they are swimming in water. Refrigerate until set, about 1 hour.
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Fantastic Candy
from Kathy
1 lb. sugar - 2 cups
1 lb. butter
4-5 oz. crushed almonds
4-5 oz. crushed walnuts
15-16 oz. Hershey bar
Melt sugar and butter together on med. heat. Add all the almonds and half the walnuts. Stir constantly till mixture reaches the "hard crack" stage. At the same, melt chocolate in a double boiler. Pour candy on two greased cookie sheets and flatten out to about 1/8" to 1/4" thickness. Spread chocolate on top of each and sprinkle with walnuts. Flip each and the do the same on the other side. Refrigerate and break into pieces when totally cool.
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Fantasy Fudge
1-1/3 cups sugar
5-oz. can evaporated milk
1/4 cup butter
7-oz. jar marshmallow creme
12-oz. pkg. (2 cups) semisweet chocolate pieces
1 teaspoon vanilla
1-1/2 cups coarsely chopped walnuts
Butter an 8-inch square pan. In 2-quart saucepan, combine sugar, milk, butter and marshmallow creme. Bring to a full boil over medium heat, stirring constantly. Boil exactly 5 minutes over moderate heat, stirring constantly. Remove from heat; add chocolate and vanilla. Stir until chocolate is melted. Stir in walnuts; pour into buttered pan. let stand until firm; cut into squares. Makes about 2-1/2 pounds.
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Festive Fantasy Fudge
3 cups sugar
3/4 margarine
2/3 cup (5-fl. oz. can) evaporated milk
12 oz. semisweet chocolate pieces
7-oz. jar marshmallow crème
3-1/2 oz. can flaked coconut, toasted
1/2 cup slivered almonds toasted
1 tsp. vanilla
Combine sugar, margarine and milk in heavy 2-1/2 to 3 qt saucepan: bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234ºF. stirring constantly to prevent scorching. Remove from heat: stir in chocolate pieces until melted. Add marshmallow crème, coconut, almonds and vanilla; beat until well blended. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds
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Festive Fudge
3 cups semisweet chocolate chips (18 oz.)
14 oz. chocolate or original sweetened condensed milk
dash salt
1/2 to 1 cup chopped nuts, optional
1-1/2 tsp. vanilla
In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat; stir in nuts (if using) and vanilla. Spread evenly into waxed paper lines 8-9" square pan. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store covered in refrigerator. Makes 2 lbs.
VARIATIONS:
Chocolate Peanut Butter Chip Glazed Fudge: Proceed as above, stir in 3/4 cup peanut butter chips in place of nuts. FOR GLAZE: Melt 1 cup peanut butter chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over fudge.
Marshmallow Fudge: Proceed as above; omit nuts. Add 2 Tbsp. melted butter to fudge mixture; fold in 2 cups miniature marshmallows.
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Festive Holiday Bark
16 oz. vanilla-flavored candy coating, chopped
2 cups small pretzel twists
1/2 cup red and green M&Ms
Line cookie sheet with waxed paper. In medium saucepan, melt candy coating over low heat, stirring constantly. Add remaining ingredients; toss to coat. Spread mixture thinly on waxed paper-lined cookie sheet. Cool 30 minutes or until set. Break into pieces.
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Five Pounds of Perfect Fudge
two 12-oz. bags semisweet chocolate chips
9 oz. milk chocolate
large jar marshmallow creme or 10 oz. mini marshmallows
5 cups of granulated sugar
1 large can of evaporated milk
1/2 cup butter
1 Tbsp. vanilla
Combine chocolate chips, milk chocolate and marshmallows in large bowl. In large saucepan, combine sugar, milk and butter; bring to a boil and cook for 5 minutes, stirring constantly. Pour over the first mixture and stir until blended. Stir in vanilla. Pour into buttered 9x13" cake pans or larger jelly roll pans.
Variations: Use peanut butter chips instead of chocolate or half chocolate and half peanut butter. *** Use white chocolate. *** Add nuts, raisins, coconut or whatever you like while blending mixture.
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Fluffy Marshmallow Cream
6 Tbsp. water
1-1/4 cups light corn syrup
3/4 cup + 1 Tbsp. sugar
4 large egg whites
pinch salt
pinch cream of tartar
2 tsp. vanilla
In small saucepan fitted with candy thermometer, bring water, corn syrup and ¾ cup sugar to 246ºF (firm ball stage). Meanwhile, in completely clean and dry mixing bowl, use electric mixer to whisk egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in remaining 1 Tbsp. of sugar. Continue to whisk until whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in hot syrup. Turn mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn mixer to low; whisk in vanilla. Makes 5 cups.
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Fondant
from AOL holiday area
2 pounds powdered sugar
1/2 pound butter or margarine
1 Tbsp. white corn syrup
1 Tbsp. evaporated milk
1 tsp. extract, (any flavor)
food coloring, (as desired)
Mix butter, corn syrup, extract and food coloring in a large mixing bowl. Beginning with a fork work powdered sugar into the mixture, eventually using hands to mix when mixture begins to resemble a dough. Add sufficient powdered sugar to form a stiff dough that can be molded. Make balls the size of small walnuts, and place on cookie sheets. When finished, dip nougats in melted dipping chocolate to make finished candies.
VARIATIONS: Add 3 Tbsp. cocoa powder to powdered sugar for chocolate nougats, or substitute 3 Tbsp. of peanut butter for an equal amount of butter for peanut butter nougats.
Suggested flavors: Almond or Cherry extract for cherry chocolates, orange extract, maple extract, vanilla extract, mint extract, coconut extract or other flavors you would like to use.
NOTE: You may also add chopped fruit or nuts to fondant when mixing before forming the nougats.
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Foolproof Dark Chocolate Fudge
18 oz. (3 cups) semisweet chocolate chips
14-oz. sweetened condensed milk
dash salt
1 cup chopped walnuts
1-1/2 tsp. vanilla
In heavy saucepan, melt chips with milk and salt; stir in walnuts and vanilla. Spread into waxed paper-lined 8 or 9" square pan. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store covered at room temperature. Makes 2 pounds.
Microwave Directions: In 1-quart glass measure, melt chips with milk and salt on 100% power for 3 minutes, stirring after each 1-1/2 minutes. Proceed as above.
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Fudge
2-1/2 cups sugar
1/2 cup margarine or butter
5-oz can (2/3) cup evaporated milk
7-oz jar (2 cups) marshmallow cream
12oz pkg. (2cups) semi sweet chocolate chips
3/4 cup chopped walnuts
1 tsp. vanilla
Line 9" square pan or 13x9" pan with foil. In a large saucepan, combine sugar, margarine/butter and milk. Bring to a boil, stirring constantly. Remove from heat. Add marshmallow crème and chocolate chips; blend till smooth. Stir in walnuts and vanilla. Pour into pan. Cool to room temperature. Score fudge into 34-48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from fudge. Using a large knife, cut. Store in refrigerator. Makes about 3 pounds.
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Fudge #2
from Kathie
1-1/2 cups granulated sugar
2/3 cup evaporated milk
2 Tbsp. butter or margarine
1/4 tsp. salt
2 cups miniature marshmallows
1-1/2 cups semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts, optional
1 tsp. vanilla extract
Line 8” 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, chips, 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.
For Milk Chocolate Fudge: Substitute 1-3/4 cups (11.5-oz.) milk chocolate chips for semisweet chocolate chips.
For Butterscotch Fudge: Substitute 1-2/3 cups (11-oz.) butterscotch flavored chips for semisweet chocolate chips.
For Mint Chocolate Fudge: Substitute 1-1/2 cups (10-oz.) mint-chocolate chips for semisweet chocolate chips
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Fudge Caramels
2 cups sugar
2/3 cup unsweetened cocoa
1/8 tsp. salt
1 cup light corn syrup
1 cup evaporated milk
1/2 cup water
1/4 cup butter
1 tsp. vanilla
Butter 9" square pan; set aside. Combine sugar, cocoa, salt and corn syrup in heavy 3-quart saucepan; add evaporated milk and water. Cook over medium heat, stirring constantly, until mixture boil. Cook, stirring frequently, to 245ºF (firm-ball stage) or until syrup, when dropped into very cold water, forms a firm ball that does not flatten when removed from water. Remove from heat; stir in butter and vanilla, blending well. Pour into prepared pan. Cool; cut into squares with buttered scissors. Wrap individually in plastic wrap or waxed paper. Makes 6 dozen.
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Fudgy Buttons
2 Tbsp. butter
1-1/2 tsp baking cocoa
1/2 cup powdered sugar
1/2 tsp milk
2 tbsp creamy peanut butter
In a small saucepan, melt the butter; remove from the heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1-inch patties. Yield: 1-1/2 dozen
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Fudgy Fudge
4-1/2 cups sugar
1/3 cup unsalted butter
8 oz. evaporated milk
7 oz. marshmallow creme
2 cups semisweet chocolate chips
2 cups milk chocolate chips
2 tsp. vanilla
2 cups pecans, chopped
Lightly grease 9x13" pan. In large saucepan over medium heat, combine sugar, butter and milk. Bring to a boil; boil 5 minutes, stirring constantly. Remove from heat. Add all remaining ingredients except nuts. Beat with electric mixer set on medium speed until smooth, about 8 minutes. Stir in nuts. Pour into pan. Let cool completely before cutting. Makes 40 pieces.
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Gingerbread Fudge
from "Robin's Christmas Cooking"
3 tbsp unsalted butter
1 cup sugar
1 cup light brown sugar, packed
1/4 cup molasses
1/4 cup light corn syrup
1/2 cup whipping cream
Pinch of salt
1/2 tsp cream of tartar
2 tbsp instant espresso powder dissolved in 1/4 cup water
6 oz bittersweet chocolate, finely chopped
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
Line an 8" square pan with foil, lightly butter with 1 Tbsp. butter. Combine sugars, molasses, corn syrup, cream, salt, cream of tartar, and espresso on a large sauce pan. Cook over medium heat, stir constantly until sugar has dissolved (3 to 4 minutes). Remove from heat, stir in chocolate until melted and smooth. Return to heat, cook with out stirring until reach 238ºF. (soft ball stage). Remove from heat stir in vanilla, spices and butter. Allow to cool to about 110ºF. (about 15 minutes). Beat until it loses sheen and forms peaks. Pour into prepared pan. Let stand at room temperature for at least 2 hours. Lift out by corners of foil.
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Gramma's Fudge
1/2 cup butter
2 Tbsp. cocoa
2 cups sugar
1/4 cup light corn syrup
1/2 cup milk
5 regular-sized marshmallows
1 tsp. vanilla
1 heaping Tbsp. peanut butter
1/2 cup chopped nuts, optional
Combine butter, cocoa, sugar, corn syrup and milk in large, heavy saucepan. Bring to a full, rolling boil. Reduce heat to medium. Boil 7 minutes; remove from heat. Add marshmallows, vanilla, peanut butter and nuts, if using. Beat until mixture begins to thicken. Pour into greased platters/pans to harden.
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Gummi Bears
1 small box Jello with sugar (any flavor)
7 envelopes unflavored gelatin
1/2 cup water
Mix in a saucepan until the mixture resembles playdough. Place pan over low heat and stir until melted. Once completely melted, pour into plastic candy molds, and place in the freezer for 5 minutes. When very firm, take out of molds.
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Hand-Dipped Chocolates
Mix & Match Buttercream Centers:
2/3 cup semisweet chocolate chips, peanut butter chips OR vanilla milk flavored chips
1/2 cup butter, softened
1/4 cup whipping cream
1 tsp. vanilla
3-1/2 to 4 cups powdered sugar
Cover tray with waxed paper. In small microwave-safe bowl, place desired flavor of chips; microwave at high power (100%) for 30-60 seconds or until chips are melted when stirred. In small mixer bowl, beat butter, whipping cream and vanilla until fluffy; gradually blend in 1 cup powdered sugar. Gradually stir in melted chips and remaining 2-1/2-3 cups powdered sugar, stirring until mixture holds its shape. Shape mixture into 1" balls; place on prepared tray. Refrigerate until balls are firm and dry on surface, several hours or overnight. Coat with Simple Chocolate Coating or Peanut Butter or Vanilla Chip Coating. Makes about 4 dozen centers.
Peanut Butter or Vanilla Chip Coating: Cover tray with waxed paper. In small microwave-safe bowl, place 1-2/3 cups (10 oz.) peanut butter or vanilla milk flavored chips and 2 Tbsp. solid shortening. Microwave at high power (100%) 1-2 minutes, or just until chips are melted and mixture is smooth when stirred. With fork, one at a time, dip chilled centers into peanut butter mixture; gently tap fork on edge of bowl to remove excess. Invert coated center on prepared tray; swirl amount of melted mixture on top to cover fork marks. Let stand until set. Store candies loosely covered in cool, dry place. Makes coating for 2-3 dozen centers.
Simple Chocolate Coating: Cover tray with waxed paper. In medium heatproof bowl, place 2 cups (12 oz.) semisweet chocolate chips and 2 Tbsp. shortening. In separate large heatproof bowl, put very warm water (100-110ºF) to 1" depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl. With dry rubber scraper, stir chocolate and shortening constantly, until chocolate and shortening are melted and mixture is smooth. DO NOT get water into bowl with chocolate. If water cools, replace it with very warm water as directed above. Remove chocolate bowl from over water. With fork, one at a time, dip chilled centers into chocolate mixture; gently tap fork on edge of bowl to remove excess chocolate. Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until set. Store candies loosely covered in cool, dry place. Coats about 4 dozen centers.
NOTE: If chocolate cools below 84ºF., place chocolate coating bowl in bowl of very warm water. Chocolate is best for coating between 84-88ºF.
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Hard Candy
2 cups white sugar
3/4 cup white corn syrup
1/2 cup water
Various extractions
Food colors
Combine sugar, corn syrup and water in saucepan. Cook over medium heat (do not stir until candy reaches hard crack stage, 300ºF). Remove from heat and add extracts and coloring quickly. Pour into prepared pan or pans and cover with powdered sugar. When candy is cool enough to handle, quickly cut into very small pieces with scissors. Store in covered containers. Extracts: Amount used depends upon whether you use oils, concentrates or extracts. Oils make the best candy but are not available in all flavors. If oils are used, use less than 1 teaspoon per batch of candy. Food colors and flavors I use: Yellow=lemon; red=cinnamon or anise; blue (or clear)=peppermint; orange=orange; purple=clove; light green=lime; green=wintergreen; yellow orange=rum; blue green=spearmint; brown=root beer
To Prepare Pans: Using jelly roll pans or similar pans, fill with sifted powdered sugar and level off the top. Then run finger around making small tunnels in which to pour syrup. After pouring syrup in pan, cover with powdered sugar until cool enough to handle and cut.
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Hard Tack Candy
2 cup sugar
1/2 cup white corn syrup
1/3 cup water
Food coloring
Oil flavoring
1 box powdered sugar
Mix ingredients, boil until 310ºF. on candy thermometer. Remove from heat. Add flavoring and food coloring, pour into greased skillet. When it starts getting stiff, cut with scissors or take out and put it on aluminum foil until hard and crack into pieces with a case knife handle. Shake in powdered sugar, if desired.
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Hershey's Fudge
3 cups sugar
2/3 cup cocoa
1/8 tsp. salt
1-1/2 cups milk
1/4 cup butter
1 tsp. vanilla
Combine sugar, cocoa, salt, and milk. Cook over medium heat stirring constantly to full-rolling boil. Boil without stirring to 234ºF. Remove from heat. Add butter and vanilla. Do not stir. Cool to 110ºF. Beat with wooden spoon until thick and some of the gloss disappears. Spread in buttered 8 or 9 inch square pan.
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Hershey's White Chips Almond Fudge
1-2/3 cups (10-oz.) Hershey's Premier White Chips
2/3 cup sweetened condensed milk
1-1/2 cups coarsely chopped slivered almonds, toasted
1/2 tsp. vanilla extract
Line 8" square pan with foil, extending foil over edges of pan. In medium saucepan over very low heat, melt white chips and sweetened condensed milk, stirring constantly, until mixture is smooth. Remove from heat. Stir in almonds and vanilla. Spread into prepared pan. Cover; refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares. About 3 dozen pieces or 1-1/2 pounds fudge.
To toast almonds: Spread almonds on cookie sheet. Bake at 350ºF, stirring occasionally, 8 to 10 minutes or until lightly browned; cool.
NOTE: For best results, do not double this recipe.
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Holiday Chocolate Truffles
1/2 cup butter, cut into pieces
4 oz. unsweetened baking chocolate, broken into pieces
14 oz. sweetened condensed milk
1/3 cup powdered sugar
2 tsp. vanilla
coating: flaked coconut, coarsely chopped nuts, or 1 Tbsp. cocoa stirred into 1 Tbsp. powdered sugar
Place butter, chocolate and condensed milk in 2-qt. heavy saucepan. Heat over low heat, stirring constantly, until mixture is melted and smooth. Continue cooking and stirring, over low heat, for 10 minutes, until mixture is very thick, smooth and glossy. DO NOT BOIL! Remove from heat; stir in powdered sugar and vanilla. Pour into shallow glass pan; press plastic wrap onto surface. Refrigerate 6 hrs or until firm. Shape small amount of mixture at a time into 1" balls; roll in coating. Cover. Refrigerate until firm, about 2 hrs. Store in refrigerator. Makes 3 dozen.
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Homemade Caramels
from AOL holiday area
2 cups sugar
1-3/4 cups white corn syrup
2 cups heavy cream
1 cup butter, no substitutes
1 cup pecans, broken
pinch of salt
In a heavy pot, mix sugar, salt, corn syrup and 1 cup cream. Boil 30 minutes. Add remaining cream and butter. Boil, stirring occasionally, for about 30 minutes, to 248ºF. Remove from heat and add pecans. Pour into a buttered 8x8” pan. When still slightly warm, turn out and cut into squares.
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Homemade Tootsie Rolls
3 cups powdered sugar
3/4 cup powdered milk
1/2 cup cocoa
2 Tbsp. butter or margarine
1 tsp. vanilla
1/2 cup white corn syrup
Stir powdered sugar, powdered milk and cocoa together. Add butter, vanilla and corn syrup. Mix well. Knead with your hands. Roll into small rolls. Air dry several hours. Wrap each candy individually in waxed paper.
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Kahlua Creamy Fudge
from Lynda
1-1/3 cups sugar
2/3 cup evaporated milk
7 oz. marshmallow creme
1/4 cup butter
1/4 cup Kahlua
2 cups semisweet chocolate chips
1 cup milk chocolate chips
2/3 cup chopped walnuts
1 tsp. vanilla
Line 8" square pan with aluminum foil. In 2-quart saucepan, combine sugar, milk, marshmallow creme, Kahlua and butter. Bring to rapid boil, stirring constantly, and boil 5 minutes. Remove from heat. Add all chocolate; stir until melted. Add nuts and vanilla. Turn into pan. Refrigerate until firm, then cut into squares. Makes 1 pound.
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Kahlua Fudge
1-1/3 cups sugar
2/3 cup evaporated milk
7 or 8 oz. marshmallow creme
1/4 cup butter
1/4 cup Kahlua
2 Tbsp. instant coffee granules
12 oz. semi sweet chocolate
1 cup chopped walnuts (optional)
1 tsp. vanilla extract
Line 8" square pan w/ foil (use 13x9 if you like very thin fudge). In a 2-quart saucepan, combine sugar, evaporated. milk, marshmallow creme, butter, coffee granules and kahlua. Heat to boiling over medium-high heat, cook for 5 minutes stirring constantly. Remove from heat; stir in chocolate and vanilla, mixing until chocolate is completely melted. Pour into pan and chill until set, several hours.
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