1 8-oz. pkg. cream cheese,softened 1 Tbsp. butter, softened (no substitute) 4 c. powdered sugar 1 c. flaked coconut 2 c. semi-sweet chocolate chips 1 Tbsp. shortening In a mixing bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1 1/2 hours or until easy to handle. Using hands dusted with powdered sugar, mold rounded tablespoonfuls into egg shapes. Place on a waxed paper lined baking sheet. Freeze for 2 hours or until slightly firm. Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into the chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in refrigerator. Yield 3 dozen.
Cow Pies 2 c. milk chocolate chips 1 Tbsp. shortening 1/2 c.raisins 1/2 c. chopped slivered almonds In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat, stir in raisins and almonds. Drop by tablespoonfuls onto waxed paper.
Peanut Butter Chocolate Cups 1 milk chocolate candy bar (7 oz.) 1/4 c. butter (no substitute) 1 Tbsp. shortening 1/4 c. creamy peanut butter In a microwave or heavy saucepan, melt chocolate, butter and shortening; stir until smooth. Place foil or paper minature baking cups in a minature muffin tin. Place 1 Tbsp. of chocolate mixture in each cup. In a microwave or saucepan, heat peanut butter until melted. Spoon into cups. Top with remaining chocolate mixture. Refrigerate for 30 minutes or until firm. Yield: 1 doz. Chill until ready to serve.
Rocky Road Fudge 2 c. semi-sweet choc. chips 1 can sweetened condensed milk 2 Tbsp. butter 3 c. salted dry roasted peanuts 1 pkg. minature marshmallows In a saucepan, combine the chocolate chips,milk, and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from the heat; stir in peanuts and marshmallows. Spread into a greased 9 x 13 baking pan. Refrigerate until firm. Cut into squares.
Rocky Road Fudge II 2 c. semi-sweet or milk choc. chips 1 c. minature marshmallows 1/2 c. crisp rice cereal 1/2 c. chopped walnuts 1/2 c. butterscotch chips, flaked coconut, or raisins In a large microwave-safe bowl, melt choc. chips on high for 1 1/2 min.; stir. Microwave 30-40 seconds longer or until smooth. Blend in marsh- mallows, cereal, and nuts. If desired, add butterscotch chips, coconut or raisens. Spread into a buttered foil-lined 8 inch square pan. Chill until firm. Lift out of pan and remove the foil; cut into squares.
Chocolate Peanut Butter Bars 1 jar (18oz) creamy peanut butter 3 c. sugar 1 c. light corn syrup 1/2 c. water 1-1/2lbs milk chocolate confectionary coating Place peanut butter in a large greased heatproof bowl and set aside. In a large heavy saucepan, combine sugar, corn syrup and water. Cook and stir over low heat until sugar is dissolved; bring to a full rolling boil. Boil, stirring constantly, until a candy thermometer reads 290 degrees (soft-cracked stage). pour hot syrup over peanut butter; stir quickly until blended. pour onto a well-buttered baking sheet; cover with a piece of buttered waxed paper. Roll mixture into a 14 in. x 12-inch rectangle. While warm, cut into 1-1/2 x 1 in. bars using a buttered pizza cutter or knife. Cool completely. Melt confectionary coating; dip bars and place on waxed paper to harden.
Fantasy Fudge Submitted by Ladybug 3 cups sugar ¾ cup margarine 2/3 cup evaporated milk 1-12oz package semi-sweet choc. Chips 1-7oz jar Kraft Marshmallow Cream 1 cup chopped nuts 1 tablespoon vanilla Combine sugar, margarine and milk in a heavy 2 ½ qt. saucepan bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring . Remove from heat, stir in chocolate till melted. Add marshmallow cream, nuts, & vanilla beat till blended. Pour into greased 13x9 inch pan. Let cool serve.
BAKED FUDGE 1/2 cup of butter or margarine 3 ounces unsweetened chocolate 2 cups sugar 3 eggs 1 teaspoon vanilla extract 1-1/2 cups sifted all-purpose flour 1/8 teaspoon salt 1 cup chopped walnuts Melt margarine and chocolate together over low heat in a saucepan or in a microwave. Place in a bowl of electric mixer and gradually beat in the sugar. Add the eggs one at a time, beating well after each addition. Add vanilla. Sift flour with salt: fold into chocolate mixture along with nuts. Spread in a buttered 9 by 9 by 2 inch pan. Bake 30 minutes at 350 degrees. Cool and cut in 1-.5 inch squares. Store in airtight container.
CHOCOLATE HAZELNUT BALLS 1 box vanilla wafers 8 oz. semi-sweet chocolate chips 1 cup chopped hazelnuts 1/2 cup Frangelico hazelnut liqueur 3 tbs. corn syrup powdered sugar Pulverize the vanilla wafers to powder in a food processor. Melt the chocolate chips (microwave works well), taking care not to burn them. Combine wafers, chocolate, hazelnuts, liqueur, and corn syrup; mix until blended. Form into bite-sized balls. Roll in powdered sugar, brushing excess sugar off for marbled look and less dusty eating. (I haven't tried this recipe but I am sure you could modify this recipe with almond flavoring, or another flavoring to make it non-alcoholic.
Chocolatey Peanut Brittle Yield: About 1 Pound Of Candy 1/4 c cocoa 1/2 c light corn syrup 1 ts baking soda 1/4 c whipping (heavy) cream 1 tb butter 1 1/4 c salted peanuts 1 c sugar Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda then add the butter. Set aside. In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream. Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water separates into threads which are hard and brittle. (Make sure that the bulb of the candy thermometer is not resting on the bottom of the pan when using one.) Remove from the heat and stir in the cocoa mixture. Immediately pour onto the prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness. Place the cookie sheet on a wire rack to cool completely. When the candy is cold, snap into pieces and store in a tightly covered container.
MASHED POTATO FUDGE 1/2 cup cooked potatoes, mashed 2 tablespoons soft butter or margarine 1 pound confectioners'sugar 3 squares cooking chocolate, softened and melted 1 teaspoon vanilla dash of salt Put mashed potaotes into a mixing bowl. Add soft butter and mix. Add confectioners' sugar, mix well. Add vanilla to melted chocolate, then add with salt to the mashed potato mix. Chill. Coconut may be added. Cut into bars or squares.
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.
Chocolate Caramels 1 c Granulated sugar 1 c Brown sugar; packed 1/2 c Corn syrup 1/2 c Half-and-half 2 Sq. unsweetened chocolate; 1 oz each 2 tb Butter or margarine; cut in pieces 1 ts Vanilla Place sugars, corn syrup, half-and-half and chocolate in large heavy saucepan. Bring to boil, stirring to melt chocolate and dissolve sugar. Reduce heat to moderate and continue cooking, stirring occasionally, until syrup reaches 248F on candy thermometer (firm-ball stage). Remove from heat. Quickly stir in butter and vanilla just until blended and butter melts. Pour into well-greased 8x8x2" pan. Cool; cut in small squares. If desired, top each square with pecan half or almond slivers. Wrap individually in plastic wrap or foil. Store in cool, dry place. Makes about 1-1/2 pounds.
Chocolate Toffee Candy 1/2 c Coarsely chopped pecans 1/2 c Butter 3/4 c Brown sugar, packed 1/2 c Semisweet chocolate pieces Sprinkle pecans in bottom of buttered 8 inch square baking pan. Combine butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until mixture reaches hard crack stage (295F) on candy thermometer. Immediately pour hot mixture over pecans,spreading evenly. Sprinkle with chocolate pieces. Let stand 5 minutes. Spread melted chocolate evenly over all. When chocolate is set, break up into pieces. Makes about 3/4 of a pound.
Easy Chocolate Truffles 1 1/2 pk Chocolate;semi sweet; 12 squares 1 8 ounces Pkg Cream Cheese; softened 3 c Powdered Sugar 1 tb Coffee liqueur 1 tb Orange liqueur 1 tb Almond liqueur Nuts; chopped Unsweetened cocoa Flake coconut Sprinkles; colored Cook chocolate in large microwave-safe bowl on HIGH for 2 minutes, stirring halfway through heating time. Stir until chocolate is melted. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until well blended. Stir in chocolate until blended. divide mixture into thirds, add 1 flavor liqueur to each third; mix well. Refrigerate about 3 hours or until firm. Shape into 1-inch balls. Roll in nuts, cocoa, coconut or sprinkles. Keep in Refrigerator. Makes 5 dozen .
Holiday Nut Crunch 1 c Walnut Pieces 3/4 c Raw Peanuts 3/4 c Whole Almonds; blanched 1/2 ts Salt 1/4 c Butter 3 Egg Whites 1 c Sugar 3/4 c Flour 1/2 ts Ground Cinnamon 12 oz Chocolate Chips Place nuts in a 9 x 13" baking pan. Sprinkle with salt and bake at 325 degrees F for 15-20 minutes, stirring often. Remove nuts from pan and let cool. Add butter to pan and melt in pan. Beat egg whites until stiff. Combine sugar, flour and cinnamon in a medium bowl and fold in egg whites. Fold in nuts. Spread mix evenly over butter in pan. Bake at 325 degrees F for 35 minutes. Sprinkle chocolate chips over top of pan, and let melt. Spread melted chocolate lightly over top . Cool on wire rack. Cut into 1 1/2" squares.
Milk Chocolate Praline 3 c Sugar 1/2 ts Salt 3/4 c Water 12 oz Milk Chocolate Morsels 1/4 c Corn syrup - light 1 c Pecans - coarsely chopped 1 ts Vinegar In a large saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to full boil, stirring constantly. Boil 3 minutes without stirring. Remove from heat; cool 5 minutes. Add chocolate morsels; stir quickly until melted. Stir in pecans. Quickly drop by measuring tablespoonfuls onto foil-lined cookie sheets (work as rapidly as possible as mixture tend to set up quickly). Garnish with pecan halves,if desired. Refrigerate until set (about 20 minutes). Peel candies off to serve. Store in refrigerator.
 |
