|
Post by Julie on Oct 11, 2002 15:04:28 GMT -6
Chocolate Peanut Butter Ribbon Fudge 1 c Peanut butter 4 oz Plus 2 tb butter, cut into tablespoons 3 1/2 oz Marshmallow creme 2 ts Vanilla extract 2 c Granulated sugar 5 oz Evaporated milk 2 tb Powdered sugar 12 oz Semisweet chocolate chips Wait until you taste this--it's fabulous, easy, and makes a wonderful gift. In a small glass bowl, combine peanut butter and 2 tablespoons butter. Heat in a microwave oven on High 30 to 60 seconds, stirring once, until butter is melted and peanut butter is soft. Stir in powdered sugar until well blended; set aside. In a large bowl, combine chocolate chips, remaining 1 stick butter, marshmallow creme, and vanilla; set aside. In a large saucepan, combine granulated sugar and evaporated milk. Heat over low heat, stirring constantly, until mixture comes to a boil. Boil 6 minutes, stirring constantly. Pour over chocolate mixture in bowl and stir briskly until chocolate and butter melt and mixture is well blended. Turn half of chocolate mixture into a well-buttered 8-inch square pan. Carefully spoon reserved peanut butter mixture over chocolate layer, spreading evenly. Carefully place remaining chocolate mixture over peanut butter mixture and spread evenly. Refrigerate until set. Cut into 25 squares.
|
|
|
Post by Julie on Oct 11, 2002 15:05:53 GMT -6
Chocolate Caramels 2 c Sugar 1 c Brown sugar 1/2 c Butter or butter substitute 2 c Chopped nuts 1 c Corn sirup 3 Squares unsweetened chocolate 1 c Cream 1/8 ts Salt 1 tb Vanilla Cut chocolate in small pieces. Add sugar, butter, salt, sirup, and cream. Cover and boil 5 minutes. Uncover. Boil slowly, stirring constantly, to firm ball stage (248 F). Remove from fire. Add flavoring and stir until well blended. Pour quickly over nuts which have been placed in well-buttered pan. When cool cut in squares.
|
|
|
Post by Julie on Oct 11, 2002 15:08:49 GMT -6
Chocolate Fudge 2 c Sugar 2 Squares unsweetened chocolate OR 6 Tbsp cocoa 2 tb Butter or butter substitute 2/3 c Milk Few grains salt 1 ts Vanilla Combine sugar, milk, butter, salt, and grated chocolate, or cocoa. Cover until boiling point is reached. Boil to soft ball stage (234 - 238 F). Add flavoring and cool, without stirring, to room temperature. Beat until mixture is creamy, thick, and will hold its shape when dropped from a teaspoon. Drop by teaspoonfuls onto waxed paper, or pour into well-buttered, shallow pan. Cut in squares. The Household Searchlight
|
|
|
Post by Julie on Oct 11, 2002 15:11:34 GMT -6
Chocolate-Dipped Strawberries 1 pt Strawberries with stems washed and Patted dry 4 oz Semisweet chocolate 1 tb Cooking oil Spread strawberries on a working surface with wax-paper-covered tray nearby. You will also need one or two bamboo skewers or other picks. In the top of a double boiler over hot water, melt the chocolate with the cooking oil, stirring to mix thoroughly. (The cooking oil will add a beautiful shine to the completed sweet.) Place melted chocolate near working surface, but keep chocolate warm. One at a time, insert the skewer in the stem end of a strawberry and dip into the chocolate. Lift out and shake any excess chocolate back into the pot. Place the strawberry on the wax paper and continue with the remaining berries. The strawberries should set for about 10 minutes before being served. Chocolate-dipped strawberries can be refrigerated for up to 24 hours, during which time the chocolate will harden.
|
|
|
Post by Julie on Oct 11, 2002 15:12:42 GMT -6
Christmas Candy 1/2 lb Marshmallows 1 pk Figs; small package 1/2 lb Dates; stoned 1/2 lb Almonds; blanched 1/2 c Pecans; or walnuts 1 c Cocoanut; shredded 1 Maraschino cherries; small bottle Melt marshmallows over hot water until very soft. Grind figs, dates, nuts and cocoanut. Chop and drain cherries. Mix and pat out to 1/2 inch thickness. Cut in squares, roll in granulated sugar.
|
|
|
Post by Julie on Oct 11, 2002 15:13:24 GMT -6
Cinnamon Candy
1 c Brown sugar 2 tb Butter or butter substitute 1/2 c Corn sirup 1 tb Cinnamon 1/2 c Water Combine ingredients. Boil to soft crack stage (275 - 280 F). Pour into well-buttered, shallow pan. When cool, cut in squares.
|
|
|
Post by Julie on Oct 11, 2002 15:14:16 GMT -6
Cinnamon Pecans
3 1/2 c Pecans 3 ts Cinnamon 1 ds Salt 1/2 c Water 1 c Sugar Combine the sugar and water. Cook to a soft ball, then add the cinnamon and salt, mix well; - then add your pecans. Stir until it hardens. Pour out, let cool.
|
|
|
Post by Julie on Oct 11, 2002 15:16:47 GMT -6
Coconut Almond Balls
4 c (8 1/2-oz) shredded coconut 1/4 c Light corn syrup 1 pk 11 1/2-oz) milk chocolate pieces 1/4 c Vegetable shortening 26 Whole natural almonds (1-oz) Tastes much like Almond Joy. Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup. Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up. Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice. Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26.
|
|
|
Post by Julie on Oct 11, 2002 15:17:52 GMT -6
Coconut Candy 3 c Granulated sugar 1 c Milk 3 c Grated coconut Boil the sugar and milk over a medium heat until it forms a thin syrup. (232 to 240 degrees on your candy thermometer) Add grated coconut, stirring frequently to prevent burning. When mixture thickens, drop by the spoonful onto a piece of waxed paper and allow to cool. This will make 24 nice pieces. A drop of your favorite seasonal food coloring can be added for variety.
|
|
|
Post by Julie on Oct 11, 2002 15:18:40 GMT -6
Coconut Patties 3 c Sugar 1/4 c Sweetened condensed milk 1/2 c Water 2 c Coconut 1 1/2 ts Vanilla 1/2 c Chopped nuts 1 tb Butter or butter substitute 3 tb Cocoa Combine sugar and cocoa. Add milk and water. Boil to soft ball stage (234 ~ 238 F). Cool to room temperature. Add coconut and nuts. Add butter and flavoring. Beat until mixture begins to thicken. Drop on waxed paper in small pats.
|
|
|
Post by Julie on Oct 11, 2002 15:19:37 GMT -6
Coconut Roll 2 c Sugar 1/2 c Thin cream 1/2 c Chopped nuts 2 tb Butter or butter substitute 1/2 c Chopped raisins 2 tb Toasted coconut 1/2 ts Salt 1 ts Vanilla 2 tb Corn-starch Boil sugar, corn-starch, cream, butter, and salt to soft ball stage (234 - 238 F). Cool to room temperature. Beat until creamy. Add raisins, nuts, coconut, and flavoring. Continue beating until mixture can be handled. Turn onto board dusted with powdered sugar. Knead until smooth and creamy. Shape into a roll. Sprinkle with additional toasted coconut. Slice with a sharp knife.
|
|
|
Post by Julie on Oct 11, 2002 15:20:31 GMT -6
Coffee Bourbon Balls 1/4 c Maxell House instant coffee 1/4 c Bourbon 1 tb Water 2 c Fine vanilla wafer crumbs 1 c Chopped walnuts 3 tb Light corn syrup 1 c Confectioners sugar ds Salt Dissolve coffee in bourbon and water in a bowl. Add remaining ingredients and mix thorougly. Roll into balls, using a rounded teaspoon of mixture for each. Store in tightly covered container for several days, then roll in additional confectioners sugar.
|
|
|
Post by Julie on Oct 11, 2002 15:21:54 GMT -6
Cornflake Balls
1 c Peanut butter 1/2 c Honey 3 1/2 c Cornflakes 1 lg Bowl and a wooden spoon Paper plates and a marker Sesame seeds or wheat germ or finely ground nuts This snack is a real treat for children. They can eat it warm or cold. Help the children measure the peanut butter and honey into a small pot. Stir constantly over medium heat until blended. Remove from heat. Microwave directions: The children can measure the peanut butter and honey into a large microwave bowl. Microwave on high for 1 minute. Remove from micro. Let the children stir til smooth. Help the children measure and add 3 1/2 cups cornflakes. They can take turns stirring the mixture with a spoon. If everyone is hungry and can't wait, given them a paper plate and spoon and let them eat while its warm. To shape into balls, chill the dough for 30 minutes in the refrigerator. After the dough is stiff, put a portion on each child's plate. They can pinch off small pieces, roll them into balls, and them roll the balls in sesame seeds, wheat germ, or finely ground nuts. Store these snacks in the refrigerator on the children's plates.
|
|
|
Post by Julie on Oct 11, 2002 15:23:02 GMT -6
Cream Cheese Fudge
3 oz Cream cheese, softened 1 ts Heavy cream 2 c Confectioners' sugar 2 oz Unsweetened chocolate, melted 1/2 ts Vanilla extract 1 ds Salt 1 c Chopped nuts Servings: 1 pound DIRECTIONS: Beat cream cheese and cream until smooth. Gradually beat in sugar. Add melted chocolate and blend. Stir in vanilla, salt, and chopped nuts. Press into buttered 8x4x2" pan and chill. Cut in squares.
|
|
|
Post by Julie on Oct 11, 2002 15:23:50 GMT -6
Creamy Peanut Butter Fudge
3 c Sugar 1 c Evaporated milk 1/8 ts Salt 1 lb Peanut butter 1/2 lb Marshmallow fluff 1 tb Butter 2 ts Vanilla Combine sugar, milk and salt in saucepan. Cook over medium heat until mixture reaches soft ball stage. Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla. Stir until ingredients are thoroughly combined. Pour into large cake pan to cool.
|
|
|
Post by Julie on Oct 11, 2002 15:24:49 GMT -6
Crunchies 1/2 c Butter or margarine 1/4 c (4 Tbs) honey 1/4 c Sugar 4 c Oatmeal, uncooked 1 c Raisins (optional) Melt shortening. Add honey and sugar. Add oatmeal (and raisins) quickly before sugar dissolves completely. Blend well and press into a buttered 9x13" pan. Bake at 400 F for 8 - 10 min. Cut into squares while still slightly warm but don't remove from pan until they are firm. Variation: Dribble 3/4 c or less of melted chocolate chips over crunchies while they are still warm.
|
|
|
Post by Julie on Oct 11, 2002 15:27:53 GMT -6
Dark Chocolate Walnut Bark 1 1/2 c Walnut pieces 2 Bars (8-oz. each) dark chocolate candy, chopped 2 oz White chocolate confectionary, chopped (from a 3-oz. bar) Line large cookie sheet with waxed paper. Spread walnuts out in a single layer, close together, on the waxed paper; set aside. Place dark chocolate in a 1 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 minutes; stir. Microwave on medium 30 seconds to 1 minute longer, or until chocolate can be stirred smooth and is glossy, stirring twice. Immediately pour over walnuts, spreading out to a thin, even layer. Let stand until firm. Place white chocolate in a 1-quart microwave-safe bowl. Microwave on medium 1 1/2 to 2 1/2 minutes or until white chocolate can be stirred smooth,stirring twice. With the tip of a metal spoon or a pastry bag fitted with a small writing tip, drizzle white chocolate over dark in a zig-zag pattern.
Let stand to set or refrigerate; break into pieces. Store in airtight container with waxed paper between layers in cool, dry place. Makes 1 1/4 pounds.
|
|
|
Post by Julie on Oct 11, 2002 15:29:01 GMT -6
Date Candy 3 c Sugar 1 tb Butter or butter substitute 1 c Pitted and chopped dates 1/2 c Sweetened condensed milk 1/2 c Water 1 c Chopped candied cherries 1 ts Vanilla 1 c Chopped marshmallows 1/4 ts Salt Boil sugar, milk, water, butter, and salt to soft ball stage (234 - 238 F). Add cherries and dates. Boil to firm ball stage (245 - 248 F). Add marshmallows. Do not stir. Cool to room temperature. Add flavoring. Beat until thick and creamy. Add nuts. Pour into well-buttered, shallow pan. Cut in squares.
|
|
|
Post by Julie on Oct 11, 2002 15:30:10 GMT -6
Divinity Candy 3 c Sugar 3/4 c Water 2 Egg whites 1/2 c light corn syrup 1 ts Vanilla 1/2 ts Salt 1/2 c Nut meats Cook sugar, syrup, and water to boiling point. Cover and let boil 3 minutes without stirring. Remove cover, cook unitl hard ball stage or 255 F. Add salt, and vanilla, to egg whites, beat until stiff. Pour syrup from a height of 1 foot, slowly into whites. When thick, add nuts, and drop by teaspoonful onto waxed paper.
|
|
|
Post by Julie on Oct 11, 2002 15:31:37 GMT -6
Divinity Fudge
1 1/2 c White sugar 1 c Brown sugar 1/2 c Corn syrup 3/4 c Water 1 pinch Of salt 1 Egg white 1 ts Of vanilla and almond flavouring Cook together until dissolved, then uncover, and cook to hard ball stage (265F.). Add salt and let stand while you beat 1 egg white. Add vanilla and almond flavouring if desired. Beat until candy stands in peaks. Drop by teaspoon on waxed paper.
|
|
|
Post by Julie on Oct 11, 2002 15:32:45 GMT -6
Double Chocolate Fudge
1 cn (14 oz.) sweetened condensed milk 2 c (12 oz.) semisweet chocolate chips 1 oz Unsweetened chocolate 1 ts Vanilla 1 1/2 c Chopped nuts Butter baking pan, 8 x 8 x 2 inches. Stir milk and chocolate chips in 2-quart casserole; add chocolate. Microwave uncovered on high (100%) 1 minute; stir. Microwave until chocolate is melted and mixture can be stirred smooth, about 2 minutes longer. Stir in vanilla and nuts. Spread mixture evenly in pan. Refrigerate until firm. Cut into 1-inch squares.
|
|
|
Post by Julie on Oct 11, 2002 15:34:00 GMT -6
Easy Creamy Fudge
2 c Miniature marshmallows (optional) 14 oz Can condensed milk 1 ts Salt 12 oz Semi-sweet chocolate chips 6 oz Milk chocolate chips or semi-sweet chocolate chips 1/2 c To 1 c nuts 1 1/2 ts Vanilla In 2 qt. glass measure, combine marshmallows, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until marshmallows melt and mixture is smooth. Add chips and stir until melted. (If you don't use marshmallows, melt chocolate chips in the condensed milk. Add salt.) Stir in nuts and vanilla. Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm. Turn on to cutting board, peel off paper and cut into squares.
|
|
|
Post by Julie on Oct 11, 2002 15:35:13 GMT -6
Easy Milk Fudge
2 tb Butter or margarine 2/3 c Evaporated milk, undiluted 1 1/2 c Sugar 1/4 ts Salt 2 c Miniature marshmallows 1 1/2 c Semi-sweet chocolate morsels 1 ts Vanilla extract 1/2 c Chopped pecans or walnuts Butter 8-inch square pan. In medium saucepan, combine butter, evaporated milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly; remove from heat. Stir in marshmallows, morsels, vanilla and nuts. Stir vigorously for 1 minute or until marshmallows melt completely. Pour into pan. Cool and cut into squares. Hint: For thicker fudge, use a 7X5-inch loaf pan.
|
|
|
Post by Julie on Oct 11, 2002 15:37:32 GMT -6
English Toffee
2 c Sugar 1 c Butter 2 tb Vinegar 1/4 c Gourmet Golden Syrup 1/4 c Water Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1.5 pounds.
|
|
|
Post by Julie on Oct 11, 2002 15:39:38 GMT -6
Cocoa Fudge 3 c Sugar 2/3 c Cocoa 1/8 ts Salt 1 1/2 c Whole milk 1/4 c Butter 1 ts Vanilla extract Line an 8 inch square pan with foil: butter foil. In a 4 quart saucepan, mix sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil, without stirring, to 234 degrees. Remove from heat, add butter and vanilla -Do Not Stir! Cool at room temperature to 110 degrees. Beat with a wooden spoon until fudge thickens and looses some of its gloss. Spread quickly into the prepared pan. Cool. Makes about 1 3/4 pounds of fudge.
|
|
|
Post by Julie on Oct 11, 2002 15:40:51 GMT -6
Five Pound Fudge 4 1/2 c Sugar 12 oz Can evaporated milk 1/4 lb Butter 1 Jar marshmallow creme 12 oz Semi-sweet chocolate chips 12 oz Milk chocolate bar 2 c Chopped pecans or walnuts 2 ts Vanilla Cook sugar, milk, and butter to soft ball stage (234 degrees on candy thermometer), stirring constantly. Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first). Cool. Cut into squares and store in refrigerator. My favorite fudge recipe!! I prefer it with walnuts instead of pecans and I even buy my milk chocolate candy bars with almonds sometimes for a little added flavor and crunch!
|
|
|
Taffy
Oct 11, 2002 15:43:10 GMT -6
Post by Julie on Oct 11, 2002 15:43:10 GMT -6
Taffy 5 c Sugar 2/3 c Hot water 1 c Sweet cream Any flavoring desired Combine sugar and hot water. Stir until sugar is dissolved. Boil. Add cream slowly. Stir constantly; do not allow syrup to stop boiling. Boil to hard ball stage (265 - 270 F). Add flavoring. Pour into well-buttered pan.
When cool, pull until it will hold its shape. Form into long bars about 1 1/2 inches wide. Cut with a sharp, hot knife in 1-inch lengths.
|
|
|
Post by Julie on Oct 11, 2002 15:44:17 GMT -6
Frosted Walnuts 1 1/2 c Sugar 1/2 c Sour cream 1 1/2 ts Vanilla 1 lb Walnuts or pecans 1 ts Cinnamon 1 ts Nutmeg Mix sugar, sour cream, and spices;bring to a full boil. Continue boiling for 5 minutes. Remove from heat and stir in vanilla. Add nuts and stir until mixture sugars. Pour on wax paper, separate, and let cool completely. Place in an air-tight container. Will keep up to 3 months (if no-one knows they exist, otherwise they last about 2 days).
|
|
|
Post by Julie on Oct 11, 2002 15:45:43 GMT -6
Popcorn Patties
2 c Sugar 1/2 c Syrup; light 1 c Water; hot 1/4 ts Salt Boil to soft ball stage. Add 1 t. vanilla, 1 t. lemon juice. Pour over 5 qts of popcorn, heated with 1 c. peanuts or 1 c. Walnut meats. Cover with hot syrup. Mix and spread. Then cut into squares.
|
|
|
Post by Julie on Oct 11, 2002 15:46:33 GMT -6
Graham Cracker Candy 1 c Sugar 1/2 c Evaporated milk 1/4 lb Butter 10 Large marshmallows 16 Graham crackers (crushed) 1 c Nuts (chopped) Boil sugar, milk, and butter, for 10 minutes. Add marshmallows; beat until dissolved. Add graham crackers; stir well. Add nuts; mix. Drop on waxed paper.
|
|