Truffles
1/2 cup evaporated milk
1/4 cup sugar
2 tsp. instant coffee granules
1 Tbsp. hot water
2 cups (12 oz.) semisweet chocolate or white baking chips
1/2 cup finely chopped toasted almonds
In small heavy saucepan, combine evaporated milk and sugar; heat over medium heat till mixture comes to a rolling boil. Boil 3 minute, stirring constantly; remove from heat. In cup, dissolve coffee in hot water; add to milk mixture along with chocolate chips and stir till chocolate is melted and mixture is smooth. Cover and chill1 hour. Shape into 1" balls, then roll in almonds. Place on cookie sheet; cover and chill for at least 2 hours or till firm. Makes 2 dozen.
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Turtle Fudge
2-1/2 cups sugar
1/2 cup butter
2/3 cup evaporated milk
2 cups miniature marshmallows
2 cups (12 oz.) semisweet chocolate chips
1 cup chopped walnuts
2 tsp. vanilla
24 caramel candies, quartered
Line 9x13" baking dish with foil so that it extends over sides of dish. Coat foil with Pam. In large saucepan, combine sugar, butter and milk over medium heat. Bring to a boil, stirring constantly. Boil, continuing to stir, for 5 minutes, then remove from heat. Add marshmallows and chocolate chips; stir till melted. Stir in walnuts, vanilla and caramel candies. Pour into foil-lined dish and allow to cool to room temperature. Cut into squares. Lift foil from dish, then remove squares. Cover and store in refrigerator. Makes 4 dozen.
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Two-Layered Fudge
2 cups firmly packed brown sugar
1cup sugar
1 cup evaporated milk
1/2 cup butter
7 oz. jar marshmallow creme
6 oz. chocolate chips
6 oz. butterscotch chips
2 teaspoons vanilla, divided
2 cups walnuts, divided
In saucepan combine brown sugar, sugar, milk and margarine. Bring to a full boil over moderate heat, stirring frequently. Boil for 15 minutes. Remove from heat. Add marshmallow creme. Divide mixture in half. Add butterscotch chips to one half and chocolate chips to the other half. Stir each half until chips are melted. Blend 1 tsp. vanilla and 1 cup walnuts into each half. Pour one half of candy into a greased 9" pan and pour the second half over the first. Chill until firm. Makes about 2-1/2 pounds.
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Vanilla Caramels
from "The Joy of Cooking"
2 cup sugar
2 cup dark corn syrup
1 cup unsalted butter
2 cup heavy cream, divided
2 tsp. vanilla extract
Dissolve over low heat in a large heavy pan the sugar, corn syrup, butter and 1 cup of the cream. (Use a pan with about twice the volume of the melted ingredients; it foams up quite a lot toward the end). Cook over moderate heat, stirring constantly to 238 to 240ºF. Remove from heat and add remaining cream and vanilla very gradually (this is where it bubbles up). Return to heat and cook to 240ºF. Immediately, and without stirring, pour out onto a large buttered sheet pan. Let cool and cut into pieces.
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Very Rocky Road Fudge
1-1/2 cups sugar
2 cups miniature marshmallows
5 oz. evaporated milk
1/4 cup butter
12 oz. semisweet chocolate chips
1 tsp. vanilla extract
10-12 oz. mixed nuts
Cook sugar, 1 cup marshmallows, milk, and butter until melted stirring constantly. Stir in chocolate and vanilla until smooth. Fold in nuts and remaining marshmallows. Spread in foil-lined 8x8" baking pan. Refrigerate until firm. Cut into 24 pieces.
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White Chocolate Covered Peanut Butter Balls
3 lb. powdered sugar
2 lb. creamy peanut butter
1 lb. melted margarine
24 oz. chocolate chips
24 oz. blond almond bark
Combine sugar, peanut butter and margarine; mix well by hand. Mold into 11/2 inch balls. In microwave, melt chocolate chips and almond bark. Dip balls into the chocolate using a plastic fork. (remove the two end prongs so it makes 2 smalls holes). Place dipped balls on a cookie sheet covered in wax paper and put them in the freezer to set up while you do the next tray. Store in the refrigerator or freezer.
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