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Post by Julie on Oct 11, 2002 6:48:09 GMT -6
Buckeyes 1 c Powdered sugar 1/2 c Peanut butter 3 tb Butter 1 lb Chocolate, melted Combine powdered sugar, peanut butter and butter. Roll into 1-inch balls and chill until firm. Dip into melted chocolate and place on wax paper until hard.
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Post by Julie on Oct 11, 2002 6:49:18 GMT -6
Butter Toffee
2 1/4 c Sugar 1 ts Salt 1/2 c Water 1 1/4 c Butter (2 1/2 sticks) 1 1/2 c Chopped blanched almonds, divided 1 c Finely chopped walnuts, divided 1 ts Rum extract 4 oz Milk chocolate, broken into pieces Butter a 15x10" jelly roll pan; set aside. Combine sugar, salt, water and butter in a heavy 3-quart saucepan. Heat to boiling on medium-high heat. Add 3/4 cup almonds and cook, stirring constantly, to hard crack stage (300-310 degrees). Remove from heat. Stir in remaining 3/4 cup almonds, 1/2 cup walnuts, and rum extract, mixing only enough to combine. Very quickly, pour into prepared pan. Spread evenly. Place chocolate on warm toffee until melted. Spread chocolate evenly over toffee. Sprinkle with remaining 1/2 cup walnuts. Cool; break into pieces. Makes: 50 pieces
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Post by Julie on Oct 11, 2002 6:50:25 GMT -6
Butterscotch
1/2 c Brown sugar 1/4 c Butter or butter substitute 1/2 c Sugar 2 ts Vinegar 1/2 c Water 1/2 ts Vanilla Few grains salt Combine all ingredients except flavoring. Cover until mixture begins to boil. Boil without stirring to soft crack stage (275 - 280 F). Add flavoring. Do not stir. Pour quickly into well-buttered pan. The candy should be in a thin sheet. Cool slightly and mark in squares.
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Post by Julie on Oct 11, 2002 6:51:05 GMT -6
Buttered Honey Nuts 6 oz Shelled, unsalted nuts 1 tb Butter 1 tb Honey DIRECTIONS: Spread nuts on a cookie sheet. Bake at 300-F for 15 minutes. Mix butter and honey; pour over nuts. Stir until nuts are completely coated with the mixture. Store in airtight container.
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Post by Julie on Oct 11, 2002 6:51:54 GMT -6
Butterfinger Candy 1 c Peanut butter 1/3 c Light corn syrup 1 c Sugar 1/3 c Water Melted chocolate Cook corn syrup, sugar, & water to 310 degrees, remove from heat, stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.
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Post by Julie on Oct 11, 2002 6:53:05 GMT -6
Buttermilk Pecan Pralines
3 c Sugar 1 ts Baking Soda 1 Pinch Of Salt 1 c Buttermilk 3/4 c White Corn Syrup 2 tb Butter 2 c Pecan Halves In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238øF). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines.
*** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans.
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Post by Julie on Oct 11, 2002 6:54:06 GMT -6
Butterscotch Fudge 1/4 c Butter 3/4 c Sour Cream 1 c White Sugar 1 ts Vanilla 1/4 ts Salt 1/2 c Nuts 1 c Brown Sugar 2 tb White Syrup Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick. Pour into buttered pan.
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Post by Julie on Oct 11, 2002 6:55:12 GMT -6
Cactus Candy
3 c Granulated sugar 1 c Water 2 tb Orange juice 1 tb Lemon juice Select prickly pear cactus (or small barrel cactus if you own this type of cactus, since it's illegal to remove it from the desert). Remove spines and outside layer with large knife. Cut pulp across in slices one-inch thick. Soak overnight in cold water. Remove from water, cut in one0inch cubes and cook in boiling water til tender. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch! SYRUP for 2 QUARTS of CACTUS CUBES Heat all ingredients until sugar is dissolved. Then add cactus. Remove cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any vegetable food coloring may be added to the syrup.
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Post by Julie on Oct 11, 2002 6:55:58 GMT -6
Candied Apples 2 c Sugar 4 Or 5 apples 1 c Hot water Heat water and sugar to boiling. Flavor as desired. Pare and quarter each apple. Cut each quarter in thirds. Cook apples, a few pieces at a time, until clear and transparent. Drain. Place on waxed paper. Let dry 24 hours. Roll in granulated sugar.
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Post by Julie on Oct 11, 2002 6:57:20 GMT -6
Candied Citrus Peel 3 c Citrus peel, cut into strips from: 4 to 5 medium oranges 6 md Lemons 2 md To large grapefruit 12 c Cold water 2 1/2 c Sugar 1/2 c Honey 1 3/4 c Boiling water Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6 cups cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 cups fresh water. In a large saucepan, combine 1 1/2 cups sugar, honey and boiling water. Bring to a boil, and boil about one minute. Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes. Stir frequently to avoid sticking.
Transfer peel to collander. Drain well, about 10 minutes. In large bowl, toss drained peel with remianing 1 cup sugar to coat well. Spread pieces out on waxed paper to dry. Store in tightly covered container.
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Post by Julie on Oct 11, 2002 6:59:02 GMT -6
Candied Cranberries 1 c Sugar 2 tb Water 1/2 c Cranberries Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight. Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1/2 cup
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Post by Julie on Oct 11, 2002 7:00:44 GMT -6
Candied Grapefruit
3 Plump, pink grapefruit 2 1/2 c Sugar 1 1/4 c Water 2 tb Corn syrup Superfine sugar; for coating 5 oz Semisweet chocolate 1 tb Butter SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits and cut halves again in half. Place peels in large pan, cover them with cold water and bring to boil. Simmer 25 minutes. Remove peels and let them cool until they are easy to handle. Hold peels firmly against counter and gently scrape away most of white pith just below skin. Cut cleaned peels into strips with knife or scissors as narrow or wide as you like. In 2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil.
When syrup is clear, add peels, lower heat and cook slowly until peels are translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a few at a time and spread them out on rack to drain about 15 minutes. While they are draining, thickly cover large plate with super- fine sugar. Set several pieces at a time in sugar and turn them to coat them. When evenly coated, set them aside on another plate or piece of parchment paper thinly coated with sugar. This process will need to be done in several batches. If sugar become lumpy with beads of syrup, pass it through a strainer, then continue using it. Set aside sugared peels about 1 hour or until they are dried. Carefully package them in tin or plastic container and store either in cupboard or refrigerator. To dip peels in chocolate, melt semisweet chocolate over simmering water along with butter. Stir well to ensure that mixture is smooth before removing from heat. Dip each rind into chocolate, coating most of it but leaving a little "handle" to grasp. Or, completely immerse each rind in chocolate, then remove with 2 forks or pair of chopsticks. Set slices on parchment paper or cake rack and place in cool place to harden. Once chocolate has set, pieces can be stored in refrigerator. Chocolate will discolor when it cools but will become dark and glossy again once brought to room temperature. Makes 3 Cups
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Post by Julie on Oct 11, 2002 7:21:29 GMT -6
Spiced Walnuts
1 c Sugar 1/4 ts Salt 2 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Cloves 1/2 c Water 2 c Shelled walnut halves Boil all ingredients except the walnuts to 236 degrees on a candy thermometer (soft ball stage). Remove from heat and add the walnuts. Stir until creamy. Turn out on waxed paper. Using 2 forks, separate walnuts. Let dry. Then store them in an airtight container Makes about 2 cups.
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Post by Julie on Oct 11, 2002 7:23:11 GMT -6
Caramel Apples 6 md Apples 1 1/4 c Margarine 2 3/4 c Dark brown sugar, firmly packed 1 c White corn syrup 1 cn Sweetened condensed milk (Eagle brand) 1 1/2 ts Vanilla In heavy saucepan or skillet, melt margarine and sugar. Add corn syrup and condensed milk. Cook until mixture forms a firm ball in cold water. Remove from heat, beat. Add vanilla. Place sticks in apples and dip in mixture. Set apples on waxed paper lined surface.
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Post by Julie on Oct 11, 2002 7:23:45 GMT -6
Caramel Candy 3 c Sugar 1 1/2 c White karo 2 c Cream Salt; pinch Cook 1 cup cream with sugar and Karo, until soft ball stage. Add last cup of cream very slowly, not to stop boiling. Cook to hard ball stage. Pour on buttered plate and cut in squares. Wrap in oil paper.
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Post by Julie on Oct 11, 2002 7:24:29 GMT -6
Caramel Turtles
1 c Pecan halves 36 Caramels 1/2 c Sweet chocolate, melted Preheat oven to 325 degrees. Grease a cookie sheet. Arrange pecans, flat side down, in clusters of four. Place one caramel on each cluster of pecans. Heat until caramels soften, about 4-8 minutes. remove from oven. Flatten caramel with buttered spatula. Cool slightly. remove from pan to wax paper. Swirl chocolate on top.
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Post by Julie on Oct 11, 2002 7:25:26 GMT -6
Chocolate Caramels 3 c Milk 13 oz Powdered sugar Eggsize piece of glucose 3 1/4 oz Chocolate in tablets 1 1/2 oz Butter 1/2 Vanilla bean Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. Meanwhile, heat the mixture in the stewpan, not letting it boil, since you merely want to melt the sugar and glucose. When completely melted, pour this mixture, bit by bit, into the chocolate, while stirring. When thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the 'ball' stage. (To test the stage of cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a ball that can be rolled with the tip of the fingers.) Remove from the fire, add the butter, mix well, and pour onto an oiled marble slab in an oiled, iron framework. Let cool and cut.
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Post by Julie on Oct 11, 2002 7:26:22 GMT -6
Caramel Corn 7 qt Popped popcorn 2 c Brown sugar 1 c Butter Vanilla 1/2 c Corn syrup 1 ts Salt 1/2 ts Soda Boil sugar, butter and corn syrup 4 minutes. Remove from stove and add salt, soda and vanilla. (This will foam when soda is added). Pour over popped popcorn, stir carefully. Put into a large pan into oven at 250F. for 1 hour. Carefully stir every 10 minutes. If pan is big enough, shake popcorn--it doesn't crumble as much.
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Post by Julie on Oct 11, 2002 7:27:06 GMT -6
Carrot Fudge 1 1/2 c Grated carrots 1/2 ts Lemon flavoring 3 1/2 c Sugar 1/2 c Sweetened condensed milk 1/2 c Water Cook carrots, sugar, milk, and water, to soft ball stage (234 - 238 F). Remove from fire, add flavoring, and cool to room temperature. Beat until creamy. Pour into buttered pan, pat down to 1 inch depth, and when firm cut in squares. The grain is likely to be a little coarse due to the grated carrots.
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Post by Julie on Oct 11, 2002 14:40:34 GMT -6
Chocolate Scotch Clusters
6 oz Chocolate Chips, Semisweet 6 oz Butterscotch Morsels 1/4 c Peanut Butter 3 c Cereal, Rice Krispies Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups.
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Post by Julie on Oct 11, 2002 14:41:32 GMT -6
Chocolate Peanut Butter Cups CHOCOLATE CUPS:
2 c Milk Chocolate Chips 2 tb Vegetable shortening 24 1" paper candy cups
PEANUT BUTTER FILLING: 3/4 c Creamy peanut butter 3/4 c Confectioners' sugar, sifted 1 tb Butter, melted Combine over hot, not boiling, water, the milk chocolate chips and vegetable shortening. Stir until the chips are melted and the mixture is smooth. Remove from the heat but keep over the hot water. Coat the inside of the candy cups by using 1 t. of the chocolate mixture for each cup. Place the candy cups in the palm of your hand and rotate gently, using a narrow rubber spatula to push the chocolate up the sides of the cup. Chill.
PEANUT BUTTER FILLING: In a small bowl, combine the peanut butter, confectioners' sugar and butter, mixing until well blended. Using slightly rounded teaspoonfulls, shape the peanut butter filling into balls. Place 1 ball in each chilled cup and press lightly with your fingers to flatten. Spoon 1 level t. of the reserved chocolate mixture on top and smooth over to seal. Chill until form, about 45 minutes. Store in airtight container in the refrigerator.
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Post by Julie on Oct 11, 2002 14:42:57 GMT -6
Chocolate Covered Cherries 60 Maraschino cherries w/stems 3 tb Butter 3 tb Light corn syrup 2 c Powdered sugar 1 lb Chocolate, melted Drain cherries for several hours. Combine softened butter and corn syrup. Stir in powdered sugar. Chill if too soft. Shape 1/2 teaspoon mixture around each cherry. Place on baking sheet with wax paper and chill until firm. Dip cherries into chocolate by stem. Chill for 1 to 2 weeks.
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Post by Julie on Oct 11, 2002 14:43:59 GMT -6
Chocolate Creme De Mints
2 c Semi-Sweet Chocolate Chips 1/4 c Sour Cream 2 1/2 tb Mint Flavored Liqueur Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve.
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Post by Julie on Oct 11, 2002 14:46:25 GMT -6
Chocolate Fingers 1 c Powdered sugar 1 c Powdered milk 3 tb Unsweetened cocoa powder 1/3 c Raisins 1/3 c Glace'cherries 1/3 c Mixed candied peel Vanilla extract 1 c Vegetable shortening, melted Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and toss until fruit is well coated. Stir in shortening and a few drops of vanilla. Mix thoroughly
Line an 8-inch square pan with plastic wrap. Pour mixture into pan. Refrigerate until firm. Turn out onto a board and cut into fingers. Wrap pieces in foil or pladtic wrap. Store in an airtight container in a cool place. Makes about 32 fingers.
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Post by Julie on Oct 11, 2002 14:48:35 GMT -6
Chocolate Peanut Butter Log 3 tb Peanut butter 3/4 oz Quick-cooking oats 2 ts Unsweetened cocoa 1 ts Vanilla extract 2 tb Plus 1 1/2 tsp water 3 ts Sugar or equivalent 1/3 c Non-fat dry milk In a small bowl, combine all ingredients and mix well. Place mixture on wax paper and shape into a log. Roll up wax paper and chill in the refrigerator at least 30 minutes.
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Post by Julie on Oct 11, 2002 14:49:21 GMT -6
Chocolate Amaretto Truffles 4 oz Ghirardelli Semi-Sweet Chocolate 1/4 c Butter 1 tb Amaretto liqueur 1/2 c Finely chopped nuts DIRECTIONS: Melt broken chocolate; remove from heat. Stir in Amaretto. Add butter, a tablespoon at a time, beating with a wire whip until smooth and creamy. Chill 5 to 10 minutes to firm mixture. Drop by teaspoon and roll into nuts. Keep truffles refrigerated until ready to serve.
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Post by Julie on Oct 11, 2002 14:50:19 GMT -6
Chocolate Walnut Fudge 2 c Icing sugar 1 c Cocoa 1 1/2 Butter or margarine 1 1/2 Chopped walnuts Walnut halves Sift together icing sugar and cocoa. Melt butter in a saucepan. Continue cooking until buter is hot and bubbly. Remove from heat. Blend hot butter into cocoa mixture. Stir in chopped nuts. Spread in a greased 8 inch square cake pan. Garnish with walnut halves. Chill until set. Store in refrigerator.
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Post by Julie on Oct 11, 2002 14:54:20 GMT -6
Chocolate Bourbon Balls
1/2 c Margaine or butter 4 c Powdered sugar 1 c Finely chopped nuts 1/4 c Bourbon 1 pk (6 ounces) milk chocolate chips 3 tb Half-and-half. Place margarine in medium bowl. Microwave at HIGH (100%) until melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate until firm. Shape into 1-inch balls. Refrigerate until firm. Combine chocolate chips and half-and-half in a small bowl. Microwave at MEDIUM-HIGH (70%) until chocolate chips are melted, 1 to 2-1/2 minutes, stirring once or twice. Stir until smooth. Drizzle chocolate over candies. (Reheat chocolate as needed.) Chill.
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Post by Julie on Oct 11, 2002 14:58:41 GMT -6
Chocolate Balls with Cherry Cordial Centers 50 Whole candied cherries 3/4 c Cherry brandy (more may be necessary) 1/2 lb Sweet milk chocolate, broken into pieces 1/4 lb Unsweetened baking chocolate, broken into pieces 1 1/3 c Powdered sugar 7/8 c Butter, softened 3 tb Unsweetened cocoa 1/3 c Powdered sugar 1/3 c Unsweetened cocoa Soak the cherries in the brandy overnight or longer. Drain the cherries, reserve the brandy. Cream the butter and sugar in a mixer. In a double boiler, melt the chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed. Add 3 T. cocoa and mix by hand. Put mixture in the freezer and thoroughly chill. Prepare a surface to assemble the balls. Mix equal amounts of cocoa and powdered sugar, about 1/3 cup each. On a piece of waxed paper, heavily dust with the cocoa powdered sugar mixture. Remove the chocolate from the freezer when it is chilled and stiff. For each cherry, spoon out a heaping teaspoon of the chocolate and drop on dusted paper. Dip your fingers into the cocoa/sugar mixture and flatten chocolate to a small pancake. Place a cherry in the center and fold chocolate around it. Gently roll the ball between your palms to form and finish by rolling the ball in the cocoa/sugar mixture. Repeat for each cherry. If the chocolate mixture softens, return to the freezer to firm up. Place the completed balls in a container with a lid and store in the refrigerator. These balls are dense and heavy with a rich chocolate flavor. For a lighter flavor, I suggest you omit the unsweetened baking chocolate and add 1/4 lb. more milk chocolate.
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Post by Julie on Oct 11, 2002 14:58:53 GMT -6
Chocolate Butterscotch Fudge
1 c Sugar 15 oz Sweetened condensed milk 1/2 c Water 6 oz Semisweet chocolate pieces 6 oz Butterscotch flavored pieces 1/4 c Butter or regular margarine 1 ts Vanilla 1 c Chopped walnuts Combine sugar, sweetened condensed milk, water, chocolate and butterscotch pieces in 3 quart heavy saucepan. Cook over medium heat,stirring constantly, to soft ball stage (234F) Remove from heat. combine butter and vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts.
Spread into greased 9 inch square baking pan. Cool and cut in 1-1/2 inch squares. Makes 36 pieces.
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