Candy
Bourbon Balls
1 c Pecans
4 tb Maker’s Mark
1 Stick of butter
1 lb Box powdered sugar
1/2 Box semi-sweet chocolate squares
1/2 Rectangle of paraffin
Combine pecans and bourbon; wait at least 3 hours for pecans to
absorb bourbon flavor. Cream butter and powdered sugar with mixer,
adding bourbon and pecan mixture. Roll mixture into small balls and
chill in refrigerator for 1-1/2 hours. Melt chocolate in double boiler,
adding shaved paraffin. Heat until thoroughly melted. Dip balls into
chocolate and put on waxed paper to dry. (use fork or long skewer
when dipping balls.)
Chewy Chocolate Rolls
2 tb Butter
1/2 c Light corn syrup
2 oz Chocolate, melted
1 ts Vanilla
3/4 c Powered dry milk
1/4 ts Salt
3 c Confectioners’ sugar
Mix together butter, syrup, chocolate, vanilla, powdered milk, and salt.
Gradually add confectioners’ sugar; mix and knead. Roll out in 3/4-
inch rolls, cut into 2 1/2-inch lengths. Let stand for about one hour,
then wrap in plastic wrap. Makes about 18 rolls.
Chocolate Almond Morsels
8 1/2 oz Chocolate wafer cookies
1 1/2 c Almonds; blanched & slivered
1/3 c Almond flavored liqueur
3 tb Corn syrup
Powdered sugar
In a food processor or blender, process the cookies and the almonds
until finely ground. Add the liqueur and the corn syrup, and process to
mix. Line a large cookie sheet with wax paper. Spread about 1/2 cup
of powdered sugar in a shall dish, and dust your hands lightly with
some additional powdered sugar. Roll almond mixture into 30 balls.
Roll ball in the powdered sugar to coat completely. Place on the
prepared cookie sheet and refrigerate for at least 8 hours until firm.
Makes 30 candies.
Chocolate Brittle
1 lb Butter
1 lb Sugar
1 lb Almonds
1 lb Walnuts; finely chopped
1 lb Semi-sweet chocolate
1 c Walnuts; whole
In a saucepan cook butter & sugar, boiling 5 minutes. Stir in almonds
& cook 10-20 minutes or until nuts begin to pop & turn brown. Pour
into a shallow pan & let cool. Melt chocolate & pour over mixture in
pan. Sprinkle with finely chopped walnuts. After mixture hardens, turn
over and sprinkle bottom side with walnuts. Break candy into pieces.
Chocolate Candy
10 1/2 oz Marshmallows
1/4 c Butter
1 c Coconut
1 1/4 c Semi sweet choc. chips
2 c Rice Crispie
Line a 13 X 9 pan with foil. Grease or spray with Pam. Combine
marshmallows, butter, and chocolate in a microwavable bowl. Mike for
4-6 min. checking and stirring every 2 min. until melted. Stir in Rice
Crispies and coconut. Spread in pan quickly using a buttered spatula.
Chill. Cut into small bars, finger size.
Chocolate Candy Cookie Brittle
1/2 c Butter, softened
1/2 c Brown sugar
1 Egg yolk
1 c Flour
1/2 ts Vanilla
1 8 oz Milk chocolate bar
1/2 8 oz dark chocolate bar
1 4 oz German’s sweet chocolate bar
1 c Pecans, chopped
Cream butter and sugar until fluffy. Add egg yolk, flour and vanilla,
mixing well. Spread on ungreased jelly roll pan approximately 1/4 inch
thick. Bake at 350 degrees F for for minutes.
Melt chocolates in top of double boiler. While cookie is still warm,
spread on chocolate. Sprinkle with pecans. Place in freezer until
frozen, Remove and break into pieces with point of knife. Best served
shortly after removing from freezer.
Chocolate Caramels
2 c Sugar
3/4 c Light corn syrup
1/8 ts Salt
3 Or 4 squares unsweetened chocolate
2 c Light cream
1 ts Vanilla extract
1/2 c To 3/4 cup chopped nuts
Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy
saucepan. Stir constantly until mixture comes to a full foil. Gradually
add remaining cream so that boiling does not stop. Continue cooking,
stirring constantly, to firm-ball stage (248~F.). Remove from heat. Stir
in vanilla extract and nuts. Pour into buttered 8 inch square pan. When
cold, turn out on cutting board and cut into 3/4 inch squares.
Chocolate Chip Lollipops
1 pk Duncan Hines Chocolate Chip Cookie Mix
1 Egg
2 ts Water
24 Flat ice cream sticks
Assorted decors
Preheat oven to 375 degrees F.
Combine cookie mix, buttery flavor packet from Mix, egg and water in
large bowl. Stir until thoroughly blended. Shape dough into 24 (1″)
balls. Place balls 3″ apart on ungreased baking sheets. Push ice cream
stick into center of each ball. Flatten each ball with hand to form round
lollipop. Decorate by pressing decors onto dough.
Bake at 375 degrees. for 8-9 minutes or until light golden brown. Cool
1 minute on baking sheets. Remove to cooling racks. Cool completely.
Store in airtight container.
Makes 2 dozen cookies.
Chocolate Christmas Candies
1 c Butter Or Regular Margarine
1/2 c Peanut Butter; Cream Style
2 1/3 c Graham Cracker Crumbs
2 c Confectioners’ Sugar; Sifted
2 c Flaked Coconut
1 c Walnuts; Chopped
6 oz Chocolate Chips; Semi-Sweet
1 Paraffin Piece; 2 1/2″,Cut Up
Combine the peanut butter and butter in a 2-quart saucepan. Cook,
over medium heat, stirring constantly, until melted. Remove from the
heat. Combine the graham cracker crumbs, confectioners’ sugar,
coconut, and walnuts in a bowl. Pour the peanut butter mixture over
all then toss until well blended. Shape the mixture into 1/2-inch balls.
Place on waxed paper lined baking sheets. Cover with aluminum foil.
Chill in the refrigerator. Combine the chocolate chips and paraffin in
the top of a double boiler. Place over hot water and stir until melted.
Dip the balls in the chocolate. Place on waxed paper lined baking
sheets and let stand until the chocolate is set. Cover with aluminum
foil and store in the refrigerator. Makes about 2 lbs of candy
Chocolate Coconut Candies
1 c Cold or warm mashed potatoes
1 lb Powdered sugar
1 ts Almond extract
1 lb Flaked coconut
12 oz Bag chocolate chips
2 tb Shortening
Mix potatoes, powdered sugar, and almond extract in large bowl. Stir
in coconut. Drop by rounded teaspoonfuls onto waxed paper; shape
into balls. If mixture is too soft, refrigerate until able to handle. Heat
chocolate chips and shortening over low heat until melted. dip 1 ball at
a time until coated; place on waxed paper. Chill balls until firm. About
4 dozen candies.
Coconut Bars: Press into an ungreased 13x9x2 pan. Spread with
melted chocolate. Chill until firm; cut into bars 2×1″. About 4 dozen
bars.
Chocolate Crunch Candy
1 c Nonfat dry milk powder
1/2 c Cocoa
2 tb Liquid fructose
3 tb Water
1 1/2 c Chow mien noodles
Combine milk powder and cocoa in food processor or blender; blend to
a fine powder. Stir in fructose and water and beat until smooth and
creamy. Slightly crush the chow mien noodles and fold them into
chocolate mixture. Drop by teaspoonfuls onto waxed paper. Cool at
room temperature.
Chocolate Drop Candy
6 oz Chocolate chips
1 c M&ms
1 c Peanut butter chips
1 c Marshmallows
1 c Roasted peanuts
1 c Raisins
Place chocolate chips in a 2 qt. mixing bowl. Microwave 2-3 minutes on
high (100%). Stir until smooth. Choose any of the other ingredients to
measure 4 cups. Stir into the chocolate chip mixture. Drop by spoonful
onto waxed paper. Cool. Yields 2 1/2 dozen pieces of candy.
Chocolate Marble Bark
8 oz Bittersweet chocolate — OR semi-sweet chocolate — chopped 3
1/2 oz bar (2/3 c.)
1 oz white chocolate baking bar melted
macadamia nuts – chopped
Line cookie sheet with parchment paper. In medium saucepan over
Low heat, melt bittersweet chocolate just until soft. Stir until smooth.
Cool 5 minutes. Stir in nuts. Spread mixture on paper-lined cookie
sheet to 1/4″ thickness. Drizzle with melted white chocolate baking
bar, swirl with toothpick. Refrigerate until firm. Break into pieces.
Makes 18 (2×2″) pieces.
Chocolate Mints
12 oz Chocolate chips 14 oz Can condensed milk 1 ts Peppermint
flavoring
Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop
by sm spoonfuls onto waxed paper. Allow to dry and set for several
hours or overnight. Store in a covered container, but do not
refrigerate.
Chocolate Nut Brittle
2 c Sugar
1 c Light corn syrup
1/2 c Water
1 ts Salt
2 tb Butter
3 oz Unsweetened chocolate
1 ts Baking soda
2 ts Vanilla
2 c Peanuts
In a heavy saucepan over medium heat bring to boil sugar, syrup,
water, salt, and butter, stirring constantly. Then cook *Without
Stirring* to hard-crack stage (300 on candy thermometer). Remove
from heat. Quickly stir in chocolate, then baking soda, vanilla and
peanuts. Turn into greased jelly-roll pans; with greased spatula spread
to cover pan. Cool. Turn out of pan onto waxed paper. With mallet
break into irregular pieces.
Dietetic Bark Candy
1 lb Milkcote or whitecoat chocolate
1 c Crunchy cereal
Watermelon seeds or any other crunchy food
In the top of a double boiler, melt coating over hot, not boiling, water.
Add cereal and seeds. Blend together thoroughly, then pour onto
waxed paper and spread thinly. Let stand until firm. Break into pieces.
Easy Chocolate Peanut Candy
12 oz Chocolate Chips
20 oz Peanut Butter Chips
1 1/2 c Peanuts
Put two 10-ounce bags of peanut butter chips and one 12-ounce bag of
semi-sweet chocolate chips in glass or ceramic microwaveable bowl.
Heat on high for 90 seconds. Stir. Continue heating in about 20 second
intervals until chocolate and peanut butter chips are melted. Stir well
and then stir in peanuts. Put by spoonfuls on cookie sheet covered
with waxed paper or parchment. Let cool. Can be frozen.
Easy Turtle Candy
4 oz Pecan halves (about 72)
24 Caramel candies
1 ts Shortening
6 oz Semi-sweet chocolate chips
Heat oven to 300 degrees . Cover cookies sheet with aluminum foil,
shiny side up; lightly grease. For each candy, place 3 pecan halves in a
“Y” shape on foil. Place 1 caramel candy in center of each “Y”. Bake
just until caramel is melted, about 9 – 10 minutes. Heat shortening and
chocolate chips over low heat just until chocolate is melted. Spread
over candies and refrigerate 30 minutes.
English Butter Chocolate Toffee
2 Butter
1 c Sugar
1 tb Corn syrup
1 ts Vanilla extract
6 oz Semisweet chocolate chips; m
3/4 c Almonds, roasted; diced
In a large heavy 4 1/2-qt saucepan, combine butter, sugar, corn
syrup, and 3 Tbs water. Heat over medium heat, stirring often, until
butter melts. Cover and heat to boiling over medium-high heat. Boil 1
min. Remove cover; place a candy thermometer in pan. Cook over
medium-high heat until syrup reaches 300 F, stirring often after
mixture reaches 250 F to prevent scorching. If mixture begins to
darken at sides of pan, reduce heat to medium.
Stir in vanilla. Pour toffee immediately into a well-buttered 9-inch
square metal pan (do not use glass, or candy will be too difficult to
remove). Let cool completely at room temperature.
Turn toffee out of pan onto a sheet of wax paper or foil. Spread half of
melted chocolate over toffee and sprinkle half of almonds on top,
pressing lightly into chocolate. Let stand until chocolate is almost set.
Turn over and spread uncoated side with remaining chocolate and
sprinkle with remaining nuts. Let stand overnight until chocolate is set
and completely dry. Break into pieces. Store in an airtight container at
room temperature.
Layered Mint Chocolate Candy
10 Squares semi-sweet chocolate
1 cn Sweetened condensed milk, divided
2 ts Vanilla
1 pk White chocolate squares
1 tb Peppermint extract
Few drops of green food coloring
In heavy saucepan, over low heat, melt semisweet chocolate with 1
cup sweetened condensed milk. Remove from heat; stir in vanilla.
Spread half the mixture into wax paper line 8 or 9 inch square pan.
Chill 10 minutes or until firm. Hold remaining chocolate mixture at
room temperature. In heavy saucepan, over low heat, melt white
chocolate with remaining sweetened condensed milk. Remove from
heat; stir in peppermint extract and fool coloring. Spread on chilled
chocolate layer. Chill 10 minutes longer or until firm. Spread reserved
melted chocolate mixture on mint layer. Chill 2 hours or until firm.
Turn onto cutting board. Peel off paper and cut into squares. Store
loosely covered at room temperature. Makes about 1-3/4 lbs.
Never Fail Toffee
2 c Sugar
1 1/2 c Butter or margarine
2 tb Water
1/2 c Slivered almonds
1 lg Milk chocolate bar broken into small pieces
Combine sugar, butter and water in a heavy saucepan, cook, stirring
constantly to the soft-crack stage. Add the almonds, cook, stirring to
hard-crack stage. Pour immediately on unbuttered cookies sheet,
spreading as thin as possible. Place chocolate on hot toffee, spread
melting chocolate to cover the toffee.
Orange Chocolate Crunch
2 c Orange sections; about 6 oranges
1/2 c Orange juice
2 Eggs
1 ts Vanilla
1/4 ts Almond extract
1 2/3 c Flour
1 c Sugar
1 ts Baking powder
1/2 ts Salt
1/2 ts Baking soda
1/2 c Brown sugar
1 c Walnuts; chopped
6 oz Semi sweet chocolate chips
Preheat oven to 350 degrees F. Peel and section oranges. Cut sections
into small pieces. Combine the orange pieces and orange juice. Beat
eggs and add oranges, vanilla and almond extract. Mix well. Sift dry
ingredients together and add all at once. Pour into a greased and
floured 9×13 pan. Combine the brown sugar, chocolate chips and nuts.
Sprinkle on top of cake. Bake at 350 degrees F for 45-50 minutes.
Peanut, Raisin And Chocolate Clusters
1 Egg white
1/4 c Sugar
3/4 c Raisins
3/4 c Raisins
3/4 c Chocolate chips
Beat egg white till frothy, add sugar gradually; continue beating till
light. Stir in raisins, peanuts and chocolate chips. Place in mounds on
cookie sheet lined with parchment (or buttered and floured). Bake in
preheated 375F oven 8 to 10 minutes or till browned. Cool. Makes: 24
candies
Rocky Road Candy
6 oz Chocolate chips
1 oz Chocolate, unsweetened.
1 tb Butter
2 Eggs
1 1/4 c Powdered sugar
1/2 ts Vanilla
2 c Peanuts, salted cocktail
2 c Marshmallows, mini
Melt chocolate pieces, chocolate and butter in a large saucepan over
low heat, stirring until smooth. Remove from heat.
Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in chocolate
mixture. Stir in peanuts and marshmallows. Drop by teaspoonfuls onto
waxed paper. Chill 2 hours or until firm. Store in refrigerator; remove
just before serving. Makes about 4 dozen.
Soft Chocolate Caramels
1/2 lb Sugar
9 oz Fresh heavy cream
2 oz Cocoa powder
1 1/4 oz Honey
Cook together in a copper pan (or a pan not lined with tin) until the
mixture reaches th ‘ball’stage. (To test the stage of the 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 small ball that can be rolled with the tip of the fingers) Pour
this cooked sugar onto an oiled marble slab, keeping it at an even
thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool
and cut.
Triple Chocolate Candy Cane Kisses
4 3-oz. chocolate bars, 2 semisweet, 1 milk & 1 white chocolate
1/2 c Crushed candy canes
Melt the 3 kinds of chocolate in 3 separate bowls. Stir half of the
crushed candy into the semisweet chocolate. Reserve a bit for
sprinkling; stir the remainder into the milk and white chocolates. Drop
teaspoons of the semisweet onto a parchment-lined tray. Top with 1
dollop each of the milk and white chocolates. Sprinkle with crushed
candy. Let harden.