Post by April B. on Dec 5, 2003 10:38:31 GMT -6
From newsletter Carolina-Country-Cooking.com
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Mamie Eisenhower Fudge
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4 1/2 cups of granulated sugar
2 tablespoons of butter
1 can of evaporated milk
A pinch of salt
12 oz. of semi-sweet chocolate or chocolate bits
12 oz. of German sweet chocolate
1 pint of marshmallow cream
2 cups of nutmeats, chopped
After boiling first ingredients 6 minutes, or soft ball forms,
232 degrees, pour boiling syrup over ingredients in bowl, beat
until chocolate melts. Pour into buttered pan. Let stand a
few hours before cutting into squares.
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Brown Sugar Candy
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3 cups of brown sugar
1 cup of water
1 teaspoon of vinegar
2 egg whites beaten stiff
1 cup of chopped pecans
Boil the sugar, water and vinegar until it forms a string.
Add the beaten egg whites. Beat together until cool. Add
the nuts and drop on waxed paper.
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Maple Nut Candy
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1/2 cup of butter
4 tablespoons of whipping cream
1/2 cup of chopped walnuts
1 lb. of sifted powdered sugar
3/4 teaspoon of maple flavoring or flavor of your choice
Mix above ingredients with mixer until creamy. Let cool
in refrigerator for 2 hours. Roll in small balls and roll
in powdered (extra) sugar. Put back in refrigerator for
2 hours to set up.
For The Chocolate Coating:
2 sq. of Baker's unsweetened or semi-sweet chocolate
1 - 6 oz. bag of real chocolate chips
2 teaspoons of butter
2 inches of wax
Melt in double boiler. Use toothpick to quickly dunk candy
into chocolate; set candy on waxed paper and put dab of melted
chocolate over toothpick hole. Store in refrigerator or
freezer until ready to eat.
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Chocolate Covered Cherries
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1 - 16 oz. jar of maraschino cherries with stems
1 - 10 oz. jar maraschino cherries with stems
3 tablespoons each of softened margarine and white Karo syrup
1/4 teaspoon of salt
2 cups of powdered sugar
1 - 12 oz. package of chocolate chips (milk or semi-sweet)
1 tablespoon of Crisco
Drain about 60 cherries; pat cherries dry with absorbent
paper towels; set aside. Combine oleo, syrup and salt. Stir
in powdered sugar and knead in bowl until smooth. Shape 1/2
teaspoon mixture around each cherry; place on waxed paper-lined
cookie sheet; chill 2 hours. Combine chocolate and Crisco in
double boiler; bring water to boil, then on low heat. Dip
each cherry by the stem in melted chocolate; place back on
waxed-lined sheet; chill until firm; store in airtight container
in refrigerator.
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Old-Fashioned Sponge Candy
=============================
1 cup of sugar
1 tablespoon of cider vinegar
1 cup of dark corn syrup
1 teaspoon of baking soda
Have an 8-inch square pan ready, greased. Stir sugar, syrup
and vinegar together in a heavy pan; cook, stirring constantly
until boiling. Continue to cook without stirring until mixture
reaches 300 degrees on candy thermometer (thread stage).
Remove from heat and stir in soda. Mixture will foam up; pour
quickly into greased pan without spreading. When cool, break
in pieces.
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Holiday Fruit Balls
=============================
1 cup of sugar
2 eggs, beaten
1 cup of chopped pecans
1 - 8 oz. package of chopped candied cherries
1/2 cup of flake coconut
1 teaspoon of vanilla
1/8 teaspoon of salt
Cook over low heat 200-225 degrees for 30 minutes or until
mixture thickens, stirring occasionally. Remove from heat,
cool enough to handle with greased fingers, shape small
amount of mixture around candied cherries. Roll in
confectioners' powdered sugar. Makes approximately 3 dozen.
Maraschino cherries will work also.
=============================
Mamie Eisenhower Fudge
=============================
4 1/2 cups of granulated sugar
2 tablespoons of butter
1 can of evaporated milk
A pinch of salt
12 oz. of semi-sweet chocolate or chocolate bits
12 oz. of German sweet chocolate
1 pint of marshmallow cream
2 cups of nutmeats, chopped
After boiling first ingredients 6 minutes, or soft ball forms,
232 degrees, pour boiling syrup over ingredients in bowl, beat
until chocolate melts. Pour into buttered pan. Let stand a
few hours before cutting into squares.
=============================
Brown Sugar Candy
=============================
3 cups of brown sugar
1 cup of water
1 teaspoon of vinegar
2 egg whites beaten stiff
1 cup of chopped pecans
Boil the sugar, water and vinegar until it forms a string.
Add the beaten egg whites. Beat together until cool. Add
the nuts and drop on waxed paper.
=============================
Maple Nut Candy
=============================
1/2 cup of butter
4 tablespoons of whipping cream
1/2 cup of chopped walnuts
1 lb. of sifted powdered sugar
3/4 teaspoon of maple flavoring or flavor of your choice
Mix above ingredients with mixer until creamy. Let cool
in refrigerator for 2 hours. Roll in small balls and roll
in powdered (extra) sugar. Put back in refrigerator for
2 hours to set up.
For The Chocolate Coating:
2 sq. of Baker's unsweetened or semi-sweet chocolate
1 - 6 oz. bag of real chocolate chips
2 teaspoons of butter
2 inches of wax
Melt in double boiler. Use toothpick to quickly dunk candy
into chocolate; set candy on waxed paper and put dab of melted
chocolate over toothpick hole. Store in refrigerator or
freezer until ready to eat.
=============================
Chocolate Covered Cherries
=============================
1 - 16 oz. jar of maraschino cherries with stems
1 - 10 oz. jar maraschino cherries with stems
3 tablespoons each of softened margarine and white Karo syrup
1/4 teaspoon of salt
2 cups of powdered sugar
1 - 12 oz. package of chocolate chips (milk or semi-sweet)
1 tablespoon of Crisco
Drain about 60 cherries; pat cherries dry with absorbent
paper towels; set aside. Combine oleo, syrup and salt. Stir
in powdered sugar and knead in bowl until smooth. Shape 1/2
teaspoon mixture around each cherry; place on waxed paper-lined
cookie sheet; chill 2 hours. Combine chocolate and Crisco in
double boiler; bring water to boil, then on low heat. Dip
each cherry by the stem in melted chocolate; place back on
waxed-lined sheet; chill until firm; store in airtight container
in refrigerator.
=============================
Old-Fashioned Sponge Candy
=============================
1 cup of sugar
1 tablespoon of cider vinegar
1 cup of dark corn syrup
1 teaspoon of baking soda
Have an 8-inch square pan ready, greased. Stir sugar, syrup
and vinegar together in a heavy pan; cook, stirring constantly
until boiling. Continue to cook without stirring until mixture
reaches 300 degrees on candy thermometer (thread stage).
Remove from heat and stir in soda. Mixture will foam up; pour
quickly into greased pan without spreading. When cool, break
in pieces.
=============================
Holiday Fruit Balls
=============================
1 cup of sugar
2 eggs, beaten
1 cup of chopped pecans
1 - 8 oz. package of chopped candied cherries
1/2 cup of flake coconut
1 teaspoon of vanilla
1/8 teaspoon of salt
Cook over low heat 200-225 degrees for 30 minutes or until
mixture thickens, stirring occasionally. Remove from heat,
cool enough to handle with greased fingers, shape small
amount of mixture around candied cherries. Roll in
confectioners' powdered sugar. Makes approximately 3 dozen.
Maraschino cherries will work also.