Almond Splinters
Categories: Candy
Serves: 25 Servings
Ingredients:
9 oz Milk chocolate; broken into
6 oz Slivered almonds; toasted
Instructions:
Melt chocolate in top of a double saucepan over simmering water. Stir until
smooth or microwave on HIGH for 2 minutes. Combine almonds and chocolate,
drop teaspoonfuls of mixture onto foil-covered trays. Allow to set in a
cool place; store in airtight container in cool place. Makes about 25.
Amaretto Balls
Categories: Desserts | Christmas | Gainesville
Serves: 4 Dozen
Ingredients:
2 c Pecans, chopped finely
2 c Confectioner's sugar, sifted
2 c Chocolate wafer crumbs
2/3 c Amaretto
Pecans, additional
Instructions:
Process pecans and wafers separately; combine in food processor with sugar.
SLOWLY pour in liqueur until mixture forms a ball. You might not need the
whole amount, depending on the humidity level. (If mixture gets too wet,
put it in the refrigerator -- uncovered -- overnight to dry out some.)
Shape into small balls; roll in additional finely chopped pecans. Store in
tightly sealed container. Yield: Not nearly enough.
Vicki's notes:
* One Christmas Eve I had to work, but I took a break to pop in a
bookstore. They were having an open house, and I managed to snarf a lot of
these morsels during those stolen minutes! After Christmas I came back to
hunt down the clerk who brought these -- my finest bit of sleuthing yet...
* These are equally enjoyed and requested by my friends. Although some
have tried other liqueurs -- including bourbon -- the results are never as
good as the original!
* I substitute Oreos for the wafers, plus use only 1 1/3 C confec sugar;
don't worry about the cookies' filling because it is nothing more than
confec sugar.
Buttery Peanut Brittle
This makes a great gift, but it's so good you might not want to give any away.
2 c. sugar
1 c. light corn syrup
1/2 c. water
1 c. butter
2 c. peanuts
1 t. baking soda
Heat and stir sugar, syrup, and water in a 3 quart saucepan until the sugar dissolves. While syrup boils, blend in butter. Stir often after 230 degrees. Add nuts at 280 degrees: stir constantly to hard crack stage (305 degrees).
Remove from heat. Quickly stir in soda, mixing well. Pour onto two cookie sheets. Stretch thin by lifting and pulling from edges with forks. Loosen from pans as soon as possible. Break into pieces.
-----------------------------------------------------------------------------------------------------------------------------------Butterscotch Candy
2 c Sugar
1/4 c Butter
4 tb Water
1 tb Vinegar
Combine the sugar, butter, water, and vinegar and cook until a little tried in cold
water forms a brittle or hard ball.
Pour into a buttered pan and when cool, cut in squares
Chow Mein Candy Clusters
Ingredients and Directions
12 oz Butterscotch Morsels
3 oz Chow Mein Noodles
2 c Salted Peanuts
Melt butterscotch bits in top of double boiler. Remove from heat and immediatesly stir in chow mein noodles until all are coated then quickly stir in peanuts. Drop on wax paper with tablespoon. Let cool until firm. Makes about 2 dozen. VARIATION: Substitute 2 cups Rice Krispies for chow mein noodles for Clusters Royale. A lighter and less bludgeoning snack.
----------------------------------------------------------------------------------------------------------------------------------Cool Whip Candy
3 (8 oz) Hershey bars
2 cartons Cool whip (medium)
1-2 C. vanilla wafer crumbs OR cookie crumbs OR chopped nuts
Melt chocolate in microwave. Stir until smooth. Cool slightly. Stir in Cool whip. Drop by teaspoons into crumbs or nuts. Place on waxed paper. Store covered in refrigerator
------------------------------------------------------------------------------------------------------------------------------------Frozen Peppermint Patties
1 package unflavored gelatine
1 tablespoon boiling water
1 cup heavy cream
3 drops peppermint flavor
1 ounce cream cheese
1 ounce unsweetened chocolate, melted
10 Splenda packets
1/2 teaspoon vanilla extract Soften gelatine in the boiling
water. Add all ingredients into a blender and blend well. Chill
for 10 minutes and spoon onto parchment paper and freeze.
Pack in an airtight container
Georgia Cookie Candy
Paula Dean
1 cup (2 sticks) butter or margarine, softened
1 cup crunchy peanut butter
3 cups confectioners' sugar, sifted
1 1/2 cups graham cracker crumbs
1 1/2 cups semisweet chocolate chips
Line a 13 by 9 by 2-inch pan with foil.
Combine the butter, peanut butter, sugar, and graham cracker crumbs in a food processor. Process until the mixture forms a ball. Press into the foil-lined
pan using your hands or a spatula.
Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the
chocolate has not completely melted, microwave for 10 seconds more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours.
When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.
Giant Chocolate Kiss - Microwave
1 lb Powdered sugar
1/2 c Cocoa
1/2 c Butter
1/4 c Milk
1 ts Vanilla
1/2 c Chopped walnuts (optional)
Combine sugar, cocoa, butter, and milk in a 2 qt. casserole. Microwave on HIGH 2 minutes. Add
vanilla and walnuts. Stir, pour into a generously buttered large funnel (rubber band a piece of foil over spout of funnel) making sure you fill the spout
end. Place funnel in a tumbler and set in freezer or refrigerator until set.
When set carefully unmold and wrap with foil creating a big "KISS".
You can add a streamer with your own special verse, if desired.
Harry Potters Fudge
24 ounces Milk Chocolate Chips
1 cup Butter
2 Eggs
2 teaspoons Vanilla
4 cups Powdered Sugar
1 cup Jellybeans -- *assorted
1 cup M&Ms® Plain Chocolate Candies or peanut M&Ms®
In a large bowl, melt chocolate chips with butter, and stir until smooth (about 2 - 3 minutes on high). Using electric beaters, add vanilla & eggs; add
powdered sugar and beat until smooth. Stir in candies, then turn into a 9 x 13 inch pan which has been oiled lightly. Refrigerate at least 2 hours before
cutting and serving. Store any uneaten fudge in refrigerator or freezer.
*Assorted gummy worms, sour candies, gumdrops or other candies may be used as desired
Copyright: "(C)2002, Kaylin White/Real Food for Real People"
|
Homemade Mint Candy Recipes |
These recipes are great
for Christmas, Valentine's Day, or any time you feel the urge for a cool, rich peppermint taste.
Mint Candy
1 c. granulated sugar
1 c. powdered sugar
4 Tbsp. water
peppermint extract
red or pink coloring
Combine granulated sugar and water. Bring to a boil. Add flavoring, food coloring, and powdered sugar. Drop on wax paper quickly. (The first mints will be
round, but as the mixture cools, the mints become lumpier.)
Irish
Potato Candy Recipe
1 tb Mashed potatoes
2 1/4 c Confectioners' sugar
1 12 oz jar peanut butter
Placed mashed potatoes in a mixer bowl. Add confectioners' sugar one cup at a time, beating well after each addition. Spread into greased 10 x 15 inch
pan. Spread peanut butter over top. Roll as for a jelly roll. Cut into slices. Makes 16 pieces.
Mamie's Million-Dollar Fudge
4-1/2 cups sugar
2 tablespoons butter
pinch of salt
1 tall can evaporated milk
12 ounces semisweet chocolate bits
12 ounces German sweet chocolate
1 pint marshmallow cream
2 cups chopped nutmeats
Heat the sugar, butter, salt, and evaporated milk over low heat, stirring until the sugar dissolves. Bring to a boil and boil for 6 minutes. Put chocolate bits, German chocolate, marshmallow cream, and nutmeats in a bowl. Pour the boiling syrup over the ingredients. Beat until the chocolate is all melted, then pour in a pan. Let stand for a few hours before cutting. Remember it is better the second day. Store in a tin box.
---------------------------------------------------------------------------------------------------------------------------MAPLE NUT FUDGE
2 C. maple pure syrup
1/2 C. chopped nuts
1 T. butter
Candy thermometer
Tall sauce pan
Boil syrup and butter to 236 °F.
Remove from heat and place ina pan of cold water.
Stir vigorously until color begins to change, then add nutmeats.
Pour into well-buttered 8" or 10" square pan.
Cut into squares while still warm.
Microwave Maple Walnut Candies
Yield: about 30 pieces
I developed it from a recipe for Mexican candy. I don't know where it came from. I love it, and when I send it to my husband's office, his employees gobble it up and ask for me to make it again.
1 12-ounce can sweetened condensed milk
2/3 cup brown sugar
1 stick butter (do not use margarine)
1 cup toasted walnut pieces
1 teaspoon maple flavoring
paper candy cups
Toast the walnuts in the microwave or oven. Mix the milk, sugar and butter in a large microwave safe bowl. Cook on high 2 minutes. Stir well. Repeat twice (total 6 minutes). Cook for one additional minute. Should be cooked to soft ball stage. Beat vigorously with wooden spoon for 5-6 minutes or until stiff. Add maple flavoring and walnuts, stir well to mix. Pour into an 8-inch square glass dish, and smooth out with a spatula (grease it slightly with butter to avoid sticking). Cool. Top should be dry to touch. Turn out on cutting board, wax paper or marble slab so that botton is on top, and leave until top is dry to touch. Cut in squares or scoop by 1/2 teaspoons and place in candy cups. May also be cooled faster by placing in refrigerator.
---------------------------------------------------------------------------------------------------------------------------Peanut Butter Candy, American
Ingredients
3 c. sugar
1/8 t. salt
1 c. milk
2 T. butter
1 c. peanut butter
1 t. vanilla
Preparation Instructions
Combine sugar, salt and milk in a two quart saucepan. Quickly bring to a boil, stirring only until sugar is dissolved. Boil, without stirring, until mixture reaches soft ball stage (234˚ on candy thermometer). Remove from heat and add butter, peanut butter and vanilla. Mix thoroughly. Pour into buttered 8-inch square pan. When cool, cut into desired pieces.
Contributed by Unknown, 1960
