CANDY recipes
159. ALMOND BUTTERCRUNCH CANDY Tasty and addicting!!
2 (11.5 ounce) packages milk chocolate chips, divided 2 cups butter 1 pound brown sugar 1 cup blanched slivered almonds, divided
Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet. Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside. In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly. Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate. Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.
160. ALMOND JOY FUDGE
2 (12 ounce) package semi-sweet chocolate chips2 (14 ounce) cans sweetened condensed milk2 teaspoons vanilla extract2 cups (16 pieces) mini Almond Joy candy bars, cut into 1/2-inch pieces
Butter an 8-inch square baking pan. Line with enough wax paper tooverhang 2 sides by 2 inches.
In a pot, combine chips and milk over medium heat; cook, stirringconstantly, until mixture is melted and smooth. Remove from heat; stirin vanilla extract. Cool 1 minute.Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm,at least 2 hours. Use wax paper to help remove from pan. Peel off paper,then cut into squares.
161. AMARETTO FUDGE
2 cups sugar1/3 cup milk1/3 cup half-and-half2 tbl light corn syrup2 tbl almond-flavored liqueur2 tbl margarine or butter1/2 cup chopped almonds, toasted
Butter loaf pan, 9 X 5 X 3 inches.Cook sugar, milk, half-and-half, corn syrup and almond-flavoredliqueur in a 3-quart saucepan over medium heat, stirring constantly,until the sugar is dissolved.Cook, stirring occasionally, to 234 degrees on a candy thermometer oruntil a small amount of the mixture dropped into very cold water formsa soft ball that flattens when removed from water; remove from heat.Add margarine.Cool mixture to 120 degrees without stirring. (Bottom of the saucepanwill be lukewarm.)Beat vigorously and continuously 5 to 10 minutes or until the candy isthick and no longer glossy.Mixture will hold its shape when dropped from a spoon. Quickly stir inalmonds. Spread in pan; cool. Cut into 1-inch squares.
162. AMARETTO TRUFFLES
12 (1 oz.) squares semi-sweet chocolate 1/2 cup butter 2 egg yolks 1/2 cup whipping cream 1/4 cup Amaretto finely chopped almonds or cocoa
Melt the chocolate in the top of a double boiler. Remove from the heat, and add butter, stirring in 1 tbl. at a time. Beat the egg yolks until thick and lemon colored. Gradually stir about 1/4 of the hot mixture into yolks; add to the remaining hot mixture, stirring constantly. Stir in whipping cream and Amaretto. Return to the heat, and cook 1 minute or until mixture is thickened and smooth, stirring constantly. Cover and refrigerate overnight or until firm enough to roll into balls. Roll truffles in almonds or cocoa. Keep refrigerated.
163. BEST CREAMY HOLIDAY FUDGE
1 (7 ounce) jar marshmallow creme1-1/2 cups white sugar2/3 cup evaporated milk1/4 cup butter1/4 teaspoon salt2 cups milk chocolate chips1 cup semisweet chocolate chips1/2 cup chopped nuts1 teaspoon vanilla extract
Line an 8x8 inch pan with aluminum foil. Set aside.In a large saucepan over medium heat, combine marshmallow cream,sugar, evaporated milk, butter and salt. Bring to a full boil, and cookfor 5 minutes, stirring constantly.Remove from heat and pour in semisweet chocolate chips and milkchocolate chips. Stir until chocolate is melted and mixture is smooth.Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigeratorfor 2 hours, or until firm.
164. BLACK FOREST FUDGE
8 ounces cream cheese, softened 4 cups confectioners' sugar 1 teaspoon almond extract 12 ounces baking chocolate, melted 3/4 cup chopped dried pitted cherries 3/4 cup chopped macadamia nuts
Beat cream cheese, sugar and almond extract in a large mixing bowl at medium speed with an electric mixer until well blended. Gradually add chocolate, mixing well. Stir in cherries and nuts. Spread into a greased 8-inch square baking pan. Chill several hours or overnight.
165. BRANDY BALLS
1-1/4 cups butter1/2 cup sugar1 egg yolk3 cups flour1/4 tsp. salt1/4 cup plus 2 tbl. brandy1 cup finely chopped pecans1 cup powdered sugar
Cream the butter and 1/2 cup sugar in a large mixing bowl. Add the eggyolk, and mix well. Combine the flour and salt. Gradually add the flourmixture to the butter mixture, alternately with the brandy, beginningand ending with the flour mixture. Stir in the pecans. Chill the doughfor 1 hour.Roll the dough into 1 inch balls. Place on a greased cookie sheet.Bake at 350* for 10 minutes or until lightly browned. Let cool slightly,and roll in powdered sugar.
166. BUTTER-MARSHMALLOW EGGS
1-1/2 cups butter or margarine, softened6 cups sifted confectioners' sugar, divided1 cup peanut butter1-3/4 cups Marshmallow Crème2 teaspoons vanilla extract1-3/4 pounds milk chocolate, melted
Cream butter and 2 cups confectioners' sugar in large bowl until lightand fluffy. Add peanut butter, Marshmallow Crème and vanilla, blendwell.Gradually add remaining confectioners sugar; mix to consistency thatcan be easily handled; form into egg shapes and dip in melted chocolate;let sit until firm.
167. CANDIED CRANBERRIES
1 cup firm red cranberries 1 cup granulated sugar 1 cup water
After washing and drying cranberries, prick each berry in several places with a needle. Boil sugar and water to 230 degrees F. Add cranberries and cook gently until syrup will jell when dropped from the tip of a spoon. Remove berries. Place on wax paper to cool and dry. Roll cranberries in granulated sugar.
168. CANDY BAR FUDGE
1/2 cup butter 1/3 cup unsweetened cocoa powder 1/4 cup packed brown sugar 1/4 cup milk 3 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 30 individually wrapped caramels, unwrapped 1 tablespoon water 2 cups salted peanuts 1/2 cup semisweet chocolate chips 1/2 cup milk chocolate chips
Grease an 8x8 inch square baking pan. In a microwave-safe bowl, combine butter, cocoa powder, brown sugar and milk. Microwave until mixture boils. Stir in confectioners' sugar and vanilla extract. Pour into prepared pan. In a microwave-safe bowl, microwave caramels and water until caramels melt. Stir in peanuts. Spread mixture over chocolate layer. In a small microwave-safe bowl, combine semisweet and milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2 hours, or until firm.
169. CHERRIES & CHOCOLATE FUDGE
1 (14 ounce) can sweetened condensed milk 1 (12 ounce) package semisweet chocolate chips 1/2 cup chopped almonds 1/2 cup chopped candied cherries 1 teaspoon almond extract 1/4 cup pecan halves 1/4 cup candied cherries, halved
Line an 8 x 8 inch square pan with aluminum foil. In a microwave-safe bowl combine sweetened condensed milk and chocolate chips; microwave on high for 1-1/2 minutes, or until chocolate is melted. Stir until smooth. Stir in chopped almonds, chopped cherries and almond extract. Pour into prepared pan and spread evenly. Place pecan halves and cherry halves on top. Cover and refrigerate for 2 hours, or until firm. Cut into 1 inch squares. Store, covered, in refrigerator. Makes 60 servings
170. CHERRY BLOSSOM FUDGE
3/4 cup evaporated milk 1 cup granulated sugar 1 pinch salt 1 small box cherry flavored gelatin 1 cup butter 2 cups semisweet chocolate chips 1 teaspoon vanilla extract 3/4 cup maraschino cherries, halved
Butter an 8-inch square dish.
In a medium saucepan over medium heat, combine milk, sugar and salt. Bring to a boil and stir in gelatin. Boil 4 minutes. Remove from heat and stir in butter, chocolate chips, vanilla extract and cherries. Pour into prepared pan. Chill 2 hours before serving.
171. CHERRY NUT EASTER EGGS
1/2 cup milk1/4 cup (1/2 stick) butter or margarine2 small boxes regular vanilla pudding and filling (not instant)1 (9 ounce) jar maraschino cherries1 cup finely chopped pecans or walnuts1 to 2 pounds confectioners' sugar1 pound chocolate, melted
Cut cherries in half, and drain well on paper towels.Cook milk, butter and pudding in a medium saucepan on low heat untilwell blended and thick. Remove from stove and add cherries, nuts andenough sugar to make a thick consistency.Form the mixture into 8 to 10 egg shapes with hands coated in butter.Place on wax paper covered cookie sheet. Chill several hours until firm.
Melt chocolate in double boiler, being careful not to scorch it. Frost eggwith melted chocolate.Decorate with your favorite butter cream icing, if desired.
172. CHERRY RUM BALLS
2 cups finely crushed vanilla wafers ( 40 to 50) 1 cup powdered sugar 1/2 cup finely chopped red candied cherries 1 cup chopped pecans 1/4 cup rum 3 tablespoons corn syrup 2 tablespoons butter melted 1/4 cup powdered sugar
In a medium bowl, combine crushed wafers, 1 cup powdered sugar, cherries, and pecans. Add rum, syrup and butter. Blend well. Shape into 1 inch balls. Roll in the 1/4 cup powdered sugar. Cover tightly; let sit 24 hours for flavors to blend. Makes 3 dozen.
173. CHERRY, PINEAPPLE AND COCONUT EASTER EGGS
2 boxes confectioners' sugar1 cup (2 sticks) butter or margarine1 teaspoon salt1 small can evaporated milk1 package chopped nuts1 small bottle maraschino cherries, drained well and chopped1 can coconut1 small can crushed pineapple, drained well12 ounces semisweet chocolate chips
In a large bowl, mix or beat together the sugar, butter, nuts, cherries,pineapple and coconut. Add salt and enough milk to bind the mixturetogether, but not runny. Shape into eggs and allow to dry on a linedbaking sheet until firm.Melt chocolate chips in double boiler. If you like, you can add shavedparaffin to chocolate chips to make the chocolate shiny. Dip shaped eggsinto melted chocolate and set on baking sheet to firm up. Once firmed,you can decorate the eggs with frosting.
174. CHERRY NUT EASTER EGGS
1/2 cup milk 1/4 cup (1/2 stick) butter or margarine 2 (3 ounce) packages vanilla pudding and filling (not instant) 1 (9 ounce) jar maraschino cherries 1 cup finely chopped pecans or walnuts 1 to 2 pounds confectioners' sugar 1 pound chocolate, melted
Cut cherries in half, and drain well on paper towels. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick. Remove from stove and add cherries, nuts and enough sugar to make a thick consistency. Form the mixture into 8 to 10 egg shapes with hands coated in butter. Place on wax paper covered cookie sheet. Chill several hours until firm. Melt chocolate being careful not to scorch it. Frost egg with melted chocolate. Decorate with butter cream icing.
175. CHOCOLATE ALMOND BARK
Chocolate lovers will enjoy this chocolate-almond confection!
1/2 cup chopped almonds 2 cups milk chocolate chips 1 tablespoon shortening
Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat. In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.
176. CHOCOLATE FUDGE EASTER EGGS
1/4 pound butter, melted 2 (3 5/8 ounce) boxes chocolate pudding mix 1/2 cup milk 1 pound confectioners' sugar 1 teaspoon vanilla extract 8 ounces dipping chocolate
Combine butter, pudding mix and milk. Bring to boiling and simmer 2 minutes, stirring constantly. Remove from heat. Add sugar and vanilla extract; stir until smooth. When cool enough to handle, shape into eggs and place on wax paper-lined tray. Chill until firm. Melt chocolate; dip cooled eggs. Place on wax paper. Let stand until coating hardens.
177. CHOCOLATE ORANGE TRUFFLES
Use orange liqueur or orange juice to flavor these dipped truffles. Thisis a very easy recipe, requiring no candy thermometer and no sensitivetempering of the chocolate.Yields 2 dozen.
1/4 cup unsalted butter3 tablespoons heavy cream4 (1 ounce) squares semisweet chocolate, chopped2 tablespoons orange liqueur1 teaspoon grated orange zest4 (1 ounce) squares semisweet chocolate, chopped1 tablespoon vegetable oil
In a medium saucepan over medium-high heat, combine butter andcream. Bring to a boil, and remove from heat. Stir in 4 ounces choppedchocolate, orange liqueur, and orange zest; continue stirring untilsmooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan.Chill until firm, about 2 hours.Line a baking sheet with waxed paper. Shape chilled truffle mixture byrounded teaspoons into small balls (a melon baller also works well forthis part). Place on prepared baking sheet. Chill until firm, about 30minutes.In the top of a double boiler over lightly simmering water, meltremaining 4 ounces chocolate with the oil, stirring until smooth. Cool tolukewarm.Drop truffles, one at a time, into melted chocolate mixture. Using 2forks, lift truffles out of the chocolate, allowing any excess chocolate todrip back into the pan before transferring back onto baking sheet. Chilluntil set.
178. CHOCOLATE RAISIN FUDGE
1-1/2 cups granulated sugar 2/3 cup evaporated milk 2 tablespoons butter or margarine 1/4 teaspoon salt 2 cups miniature marshmallows 1-1/2 cups semi-sweet chocolate morsels 1 (10 ounce) package semi-sweet chocolate-covered raisins, divided 1 teaspoon vanilla extract 1/2 cup chopped nuts
LINE an 8 inch square baking pan with foil. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in marshmallows, morsels, 1 cup chocolate-covered raisins, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8-inch-square baking pan; cool for 1 minute. Top with remaining chocolate-covered raisins, pressing in slightly. Chill for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.
179. CHOCOLATE SNOWFLAKE FUDGE
3 cups (18 ounces) semisweet chocolate chips 1 (14 ounce) can chocolate or original sweetened condensed milk 4 tablespoons butter or margarine 1-1/2 teaspoons vanilla extract Dash of salt 1 cup chopped nuts 2 cups miniature marshmallows
Melt chips with sweetened condensed milk, 2 tablespoons of the butter, vanilla extract and salt. Remove from heat; stir in nuts. Spread evenly into foil-lined 8-or 9-inch square pan. Melt marshmallows with remaining 2 tablespoons butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge. Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
180. CHRISTMAS CHERRY BALLS
4 tablespoons butter, room temperature 2 cups powdered sugar 24 maraschino cherries, chopped 2/3 cup peanut butter, room temperature 1/2 cup chopped walnuts 1 cup shredded coconut 1/2 teaspoon salt 1 (12-ounce) package semisweet chocolate chips 1/4 bar (1-ounce) paraffin wax
In a large bowl, combine butter, powdered sugar, maraschino cherries, peanut butter, walnuts, coconut, and salt; shape into 1-inch balls. In the top of a double boiler over hot water, melt chocolate chips and paraffin wax. Insert a toothpick into each ball; dip into chocolate mixture to coat exterior. Place onto wax paper to set. Use another toothpick to push ball from inserted toothpick. If a hole remains where toothpick was inserted, add a small amount of chocolate coating to cover. Yield: 3 dozen
181. CHRISTMAS CRUNCH
This is a great snack that can make a great quick Christmas gift.Yields 12 servings.
2 cups white sugar2/3 cup light corn syrup1/2 cup water3 tablespoons butter1 teaspoon vanilla extract1/2 teaspoon baking soda2 cups crispy rice cereal1 cup cashews
Grease one 10x15 inch baking pan.In a large saucepan over medium heat, combine the sugar, corn syrupand water; bring to a boil, stirring constantly until sugar is dissolved.Continue to cook, without stirring until a candy thermometer reads 300degrees F (150 degrees C).Remove from heat; stir in butter, vanilla and baking soda. Add cerealand cashews; pour into prepared pan and allow to cool. Break intopieces and store in air tight container.
182. COCONUT CREAM EGGS
6 tablespoons butter, melted1/3 cup light corn syrup2 teaspoons vanilla extract1/2 teaspoon salt3-1/2 cups (1 pound) confectioners' sugar3-1/4 cups (10 ounce package) sweetened coconut flakesAdditional confectioners' sugarFavorite chocolate coating
In large bowl, stir together butter, corn syrup, vanilla extract and salt.Gradually add confectioners' sugar and coconut, beating until blended.Sprinkle about 1 tablespoon additional confectioners' sugar on flatsurface. Spoon coconut mixture onto prepared surface; knead about 5minutes. Using 1 1/2 teaspoons mixture for each candy, shape into eggshape. Place on wax paper-covered tray. Refrigerate 1 to 2 hours beforedipping into chocolate coating.Place coated eggs on wax paper-covered tray. Store in cool, dry place.About 40 candies.
VariationPeanut Butter Eggs: Omit coconut flakes. Add 1 1/2 cups Reese'sCreamy Peanut Butter. Proceed as directed above.
183. COFFEE RUM FUDGE
3 cups sugar 1 cup milk 1/2 cup Light cream 1 tablespoon Light corn syrup 2 teaspoons instant coffee powder dash salt 3 tbl butter or margarine 1 tsp vanilla 1/4 tsp Rum flavoring Walnut halves
Butter the sides of a heavy 3-qt saucepan. In this prepared saucepan, combine sugar, milk, light cream, corn syrup, coffee powder, and salt. Bring to boiling, stirring constantly. Cook, without stirring, to soft-ball stage (236~), about 12 to 15 minutes. Remove from heat. Add butter or margarine, vanilla, and rum flavoring. Do not stir. Cool in saucepan to lukewarm (110~). Beat vigorously with wooden spoon till candy begins to hold its shape and lose its glossy appearance, about 10 minutes. Turn candy mixture into buttered 8x8x2" dish. With a small knife, score the surface in squares; top each square with a walnut half. Cover candy with clear plastic wrap; chill thoroughly. Cut through candy completely along scored lines to serve. Makes about 1-1/2 pounds.
184. COFFEE WALNUT TOFFEE
This is not to difficult to make and makes a nice Christmas gift.
1-1/4 cups unsalted butter1 cup sugar1/3 cup golden brown sugar1/3 cup water1 tablespoon dark unsulphured molasses2 teaspoons instant espresso powder1/2 teaspoon ground cinnamon1/4 teaspoon salt2 cups walnuts, toasted, coarsely chopped4-1/2 ounces imported bittersweet chocolate, finely chopped (notUnsweetened)4-1/2 ounces imported white chocolate, finely chopped (such as Lindt)
Butter small cookie sheet. Melt butter in heavy 2-1/2-quart saucepanover low heat. Add both sugars, water, molasses, espresso, cinnamonand salt; stir until sugar dissolves.Attach clip-on candy thermometer to pan. Increase heat to medium;cook until thermometer registers 290~F, stirring slowly but constantlyand scraping bottom of pan with wooden spatula, about20 minutes.Remove pan from heat. Mix in 1-1/2 cups nuts.Immediately pour mixture onto prepared sheet; do not scrap pan.Tilt sheet so that toffee spreads to 1/4-inch thickness.Sprinkle chocolates by generous tablespoons atop toffee, alternatingbittersweet and white chocolates.Let stand 1 minute. Using back of spoon, swirl chocolates to spreadslightly.Shake sheet to form even chocolate layer. Using tip of knife, swirlchocolates to create marble pattern. Sprinkle with remaining 1/2 cupnuts. Refrigerate until toffee is firm, about 1 hour.Break toffee into pieces.(Can be made 2 weeks ahead. Chill in airtight container.) Serve cold orat room temperature.If giving as a gift, arrange the pieces in large glass canning jars, thenwrap ribbons around each one for an appropriately festive presentation.
185. CONFETTI EGGS
Old-fashioned confetti eggs are a lot of fun to make. On Easter let kidstoss the eggs and be treated to a surprise shower of confetti. Considermaking this an outside activity, as it tends to be messy. Usebiodegradable confetti for outside.
You will need raw eggs, food colors or dyes, confetti, glue stick andpaper.Carefully poke a hole in the bottom of a raw egg and remove the yolkand egg white. The hole can be as large as your middle finger is round.Rinse and dry egg thoroughly. Dye the egg however you wish.When dry, put confetti inside the egg. Fill the egg as full as possible.Once the egg is finished, use a glue stick to attach a small piece of paperover the opening of the egg.
Let kids toss them to watch a shower of confetti.
186. CRANBERRY FUDGE
1-1/4 cups cranberries; fresh or frozen 1/2 cup light corn syrup 2 cups chocolate chips 1/2 cup powdered sugar 1/4 cup evaporated milk 1 tsp vanilla
Line the bottom and sides of 8x8-inch pan with plastic wrap. Set aside. Bring cranberries and corn syrup to a boil in a medium saucepan. Boil on high for 5-7 minutes, stirring occasionally, until the liquid is reduced to 3 tablespoons. Remove from heat. Immediately add chocolate chips, stirring until they are completely melted. Add remaining ingredients, stirring vigorously until the mixture is thick and glossy. Pour into prepared pan. Cover and chill until firm. Cut into 1-1/2-inch squares. Store covered in refrigerator. Makes 25 pieces.
187. CRANBERRY WHITE CHOCOLATE NUT FUDGE
1 (12 ounce) package fresh cranberries 1/2 cup light corn syrup 2 cups white chocolate chips 1/2 cup confectioners' sugar 1/4 cup evaporated milk 1 teaspoon vanilla extract 1/2 cup walnuts or pecans, chopped
Line the bottom and sides of an 8-inch square pan with plastic wrap. Set aside. In a medium saucepan, bring the cranberries and corn syrup to a boil on high for 5 to 7 minutes. Stir occasionally until the liquid is reduced to about 3 tablespoons. Remove from heat. Immediately add the chocolate chips and stir until they are completely melted. Add confectioners' sugar, evaporated milk, vanilla extract and nuts. Stir vigorously until the mixture is thick and glossy. Pour into the pan. Cover and chill until firm.
188. CREAM CHEESE MINTS
These seem to be everyone's favorite holiday candy recipe. Could be themelt in your mouth texture, or perhaps the sweet peppermint taste.Could also be the fact that this is the easiest candy recipe around! Ifstored in airtight container, these can be frozen for a couple months.These can also be made into pretty shapes by rolling in granulatedsugar, pressing into candy molds, and dropping them out.Yields 8 dozen.
1 (3 ounce) package cream cheese, softened1 tablespoon butter, softened3 cups confectioners' sugar2 drops peppermint oilany color food coloring paste (optional)
In a large bowl, combine cream cheese, butter, and confectioner's sugar.Mix in peppermint oil. Color as desired with food coloring paste, orleave white.Roll mixture into small balls, and place on waxed paper. Flatten with afork dipped in confectioners' sugar. Let dry for about 2 hours on waxedpaper, then freeze or refrigerate.
Makes 16 servings
189. CREME DE MENTHE FUDGE
2 cups sugar 1/3 cup cocoa pinch salt 2/3 cup milk 2 tbl light corn syrup 1/4 cup butter or margarine 3 tbl Creme de menthe
Combine sugar, cocoa, salt, milk, and corn syrup in heavy 3-qt. saucepan; cook over medium heat, stirring constantly, until mixture boils. Cover and boil 3 minutes. Remove cover, and cook until mixture reaches soft ball stage (234*). Remove from heat; cool 10 minutes. Add butter and creme de menthe; beat until slightly thickened (about 2 mins.). Pour mixture into a buttered 8" square pan. Cool and cut into 2" squares.
190. EDIBLE EASTER BASKETS
1 tablespoon butter or margarine 1 cup miniature marshmallows 3 Shredded Wheat biscuits, crushed Jelly beans
Place butter in medium bowl. Microwave at 100% for 30 to 45 seconds or until melted. Add marshmallows, stirring to coat. Microwave at 100% for 30 to 60 seconds, or until marshmallows puff and mixture can be stirred smooth. Stir in crushed cereal. Shape into Easter baskets or nests and when cool, fill with jelly beans. Makes 4 to 6.
191. EGGNOG FUDGE I
1/8 cup butter or margarine (1/4 stick)3 cups granulated sugar1 cup eggnog (full strength -no "lite" eggnogs)
6 ounces white chips6 oz. butterscotch chips1-1/2 cups mini-marshmallows1 cup almonds, chopped (optional)1/2 teaspoon nutmeg1/2 teaspoon cinnamon
Line a 9-inch square pan with aluminum foil and set aside. Keep butterchilled in the refrigerator.Spray sides of a large saucepan with butter-flavor nonstick spray.Heat eggnog and sugar at medium setting. Bring to a rolling boil(medium to medium-high heat) while stirring constantly with a woodenspoon. Boil for 2 full minutes by the clock. Now fold in themarshmallows, cinnamon, and nutmeg; the boil will probably stop untilthe marshmallows completely dissolved. Bring back to a rolling boil foranother 6 full minutes by the clock (start timing once the boil resumes).Stir continuously.The mixture will start to turn brown during the boil. If you get brownflakes in the mixture then turn down the heat a little.Remove from heat and add the butter, chips, and nuts. Stir like crazyuntil thoroughly mixed or until it starts to lose its glossy appearance.Pour into prepared pan. At this point you may want to sprinkle a littlenutmeg on the surface.Cool at room temperature. Remove from pan, remove foil, cut intosquares.
NOTE: "Light" eggnog contains more water than full body eggnog andmay require an additional boiling (before the addition ofmarshmallows). Since this is difficult to judge for the novice fudgemaker, I recommend you only use full strength eggnog.
192. EGGNOG FUDGE II
3/4 cup commercial eggnog2 tablespoons white corn syrup2 tablespoons butter2 cups granulated sugar1 teaspoon vanilla extract
Butter an 8-inch square pan. Lightly butter sides of heavy, mediumsaucepan.
Combine eggnog, corn syrup, butter and sugar in prepared saucepan.Cook over medium heat, stirring constantly, until sugar is dissolves andmixture comes to a boil. Wash down sides of pan with pastry brushfrequently dipped in hot water to remove sugar crystals.Clip a candy thermometer to the saucepan. Continue to cook untilmixture reaches the soft-ball stage (238 degrees F).
Pour into large heatproof mixer bowl. Cool to lukewarm, (about 110degrees F). Add vanilla extract and beat with heavy-duty mixer untilthick. Spread into prepared pan. Score fudge into squares with knife.Refrigerate until firm. Cut into squares. Store in refrigerator.Yields about 1 pound.
193. EGGNOG FUDGE III
1/2 cup sugar 3 cups miniature marshmallows 2/3 cup purchased eggnog 3 tablespoons butter 1 tablespoon cornstarch 1/8 teaspoon salt 1 cup (6 ounces) semisweet chocolate chips 1 cup chopped pecans
Butter sides of a heavy 3-quart saucepan. Add sugar, marshmallows, eggnog, butter, corn syrup, and salt to the saucepan; cook over low heat, stirring constantly, until sugar is dissolved. Turn heat up to medium and cook until mixture boils. Continue to cook, stirring constantly, to about 232° . Add chocolate chips and continue to cook for 5 minutes (should be at soft ball stage*), or until chocolate is melted. Stir in chopped nuts. Pour into a buttered 8-inch square pan. Cool to room temperature, then chill and cut into squares. Makes about 3 dozen pieces of eggnog fudge.
*To Test for Soft Ball Stage A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).
194. EGGS-CEPTIONAL EASTER COOKIES
Yields 2 dozen
2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1 cup granulated sugar1/2 cup (1 stick) butter or margarine, softened2 teaspoons vanilla extract1 large egg2 cups (12 ounce package) Semi-Sweet Chocolate Morsels, dividedFood coloring1 (16 ounce) can prepared vanilla frostingColored sugars
Preheat oven to 350 degrees F.
Combine flour, baking powder and salt in small bowl.Beat sugar, butter and vanilla extract in large mixer bowl until creamy.Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsels. Pressenough dough into greased and floured tablespoon to make slightlyrounded. Invert onto ungreased baking sheets. Continue with remainingdough. Bake for 10 to 12 minutes or just until golden around edges.Cool on baking sheets for 2 minutes.
Remove to wire racks to cool completely.
To color frosting: Stir food coloring into small amounts of frosting untildesired color. For deep colored frosting, use paste colors available incake decorating shops.
To pipe frosting: Use pastry bag fitted with small, plain or fluted tip,heavy-duty plastic bag with tiny corner snipped off or plastic squeezebottle with small tip.
To decorate cookies: Frost tops with white or colored frosting. Decorateas desired with remaining morsels, piped frosting and colored sugars.
195. GRANDMA'S HOLIDAY FUDGE
4 cups sugar 4 tablespoons cocoa 1/8 teaspoon salt 1 cup milk 1 cup evaporated milk 2 tablespoons light corn syrup 1/2 cup butter 2 teaspoons vanilla
Combine sugar, cocoa and salt. Stir in milk and syrup. Cook over medium heat, stirring constantly, until sugar dissolves. Cover; cook for 3 minutes. Remove cover, continue cooking without stirring, to 236 degrees or soft ball test. Remove from heat, add butter and cool to lukewarm. Add vanilla and, if desired, add the variation listed below. Beat candy until creamy and thick. Pour into buttered 9-inch square pan. When cold, cut into 1-1/2-inch squares.
HEAVENLY HASH: Add 1 cup pecans. Sprinkle 1/2 cup miniature marshmallows over bottom of pan.
196. JELLY BEAN FUDGE
2 cups white chocolate chips 1 (16 ounce) container vanilla frosting 2 cups miniature jelly beans in pastel colors (or the speckled type)
Line a 9-inch square pan with foil and grease lightly.
Melt the chips according to the package directions or in a heavy saucepan over very low heat, stirring constantly until the chocolate is melted and smooth. Add the frosting and stir until the mixture is smooth. Remove from the heat and let cool slightly. (Fudge mixture should still be easy to stir, but not hot enough to melt the jelly beans.) Add the jelly beans and stir well to incorporate evenly. Spread the fudge mixture into the prepared pan and cool to room temperature. Cover tightly and refrigerate for at least 2 hours.
Remove the foil and fudge from the pan together and place on a cutting surface. Carefully remove the foil and cut the fudge into small pieces. Makes 3 dozen pieces.
197. MARSHMALLOW BUNNIES
5 large marshmallows 2 tablespoons prepared white frosting or white chocolate chips, melted 2 (8-inch) pieces shoestring licorice, ribbon or string 10 miniature marshmallows Assorted candies or sprinkles, for decorating
Stack 2 large marshmallows for each bunny, securing with some frosting or melted white chocolate. Tie licorice, ribbon or string around middle of each marshmallow stack to separate head and body sections of bunny.
Cut remaining large marshmallow into quarters lengthwise; using some frosting or chocolate, attach 2 pieces for ears to each bunny head. Attach 4 miniature marshmallows for bunny paws and 1 for a cottontail to each bunny with frosting or chocolate. Use remaining frosting or chocolate to attach candies or sprinkles to make eyes and nose for bunny faces. Let dry.
198. MARSHMALLOW POPCORN BALLS
These are very easy popcorn balls to make. The marshmallows makethem similar to crispy rice cereal bars that are so popular. Made withmarshmallows, these are sweet, crispy, and chewy.Yields 8 popcorn balls.
1 tablespoon vegetable oil1/2 cup unpopped popcorn6 tablespoons butter5 cups miniature marshmallows
Grease a 9x13 inch baking dish. Set aside.Add vegetable oil to a 4 quart saucepan, and heat over high heat. Whenoil is hot, add popping corn. Keep pan moving constantly. When cornstops popping, remove from heat. Put popcorn in prepared pan.Melt butter In a medium saucepan over low heat. Stir in marshmallowsand cook until melted, stirring constantly. Pour marshmallow mixtureover popcorn and mix with spoon to coat evenly.Let mixture cool slightly. Smear butter on your hands or spray withnon-stick cooking spray. Mix popcorn with your hands so that it isevenly coated. Form popcorn into 8 balls.
199. MARZIPAN EGGS
Yield: 2 pounds
1 pound blanched almonds, finely ground 1 pound confectioners' sugar 1 to 2 teaspoons orange extract Food coloring
Combine ground almonds, sugar and orange extract in a saucepan. Cook until mixture leaves side of pan. Remove from hot pan; cool slightly. Roll mixture into small egg shapes. Paint with food coloring. Place on wax paper to dry for 2 hours.
200. MICROWAVE PEANUT BRITTLE
1/2 cups dry roasted peanuts1 cup white sugar1/2 cup light corn syrup1 pinch salt (optional)1 tablespoon butter1 teaspoon vanilla extract1 teaspoon baking soda
Grease a baking sheet, and set aside. In a glass bowl, combine peanuts,sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes onHigh (700 W); mixture should be bubbly and peanuts browned. Stir inbutter and vanilla; cook 2 to 3 minutes longer.Quickly stir in baking soda, just until mixture is foamy. Pourimmediately onto greased baking sheet. Let cool 15 minutes, or until set.Break into pieces, and store in an airtight container.
201. MILLION DOLLAR FUDGE
This is an especially creamy and delicious fudge
4-1/2 cups white sugar1 pinch salt2 tablespoons butter1 (12 fluid ounce) can evaporated milk2 cups chopped nuts1 (12 ounce) package semisweet chocolate chips12 (1 ounce) squares German sweet chocolate2 cups marshmallow creme
Butter two 9x9 inch baking pans and set aside.Place chocolate chips, German chocolate, marshmallow creme, and nutsinto a large mixing bowl. Set aside.In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk.Stir over low heat until the sugar dissolves. Bring to a boil, and cook for6 minutes.Pour boiling syrup over ingredients in bowl, beat until all chocolate ismelted. Pour into prepared pans. Let stand a few hours before cutting.
