Showing posts with label Candy Recipes. Show all posts
Chow Clusters
2 cups semisweet chocolate chips
2 cups butterscotch chips
2 (5 ounce) cans chow mein noodles
1/2 cup cashew halves
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DIRECTIONS:
In a heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly over low heat.
Remove when melted and add chow mein noodles. Add cashews or peanuts. Mix quickly to coat Dip out tablespoons onto wax paper. Cool. (Can also melt chips in the microwave.)
Chocolate Truffles
3 cups semi-sweet chocolate chips
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract
Coatings (optional):
Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, confectioners' sugar or colored sugars
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DIRECTIONS:
In heavy saucepan, over low heat, melt chocolate chips with condensed milk. Remove from heat; stir in vanilla. Chill 2-3 hours or until firm.
Shape into 1-inch balls; roll in any of the listed coatings.
Chill 1 hour or until firm. Store tightly covered at room temperature.
Variations:
Microwave: In 1-quart glass measure, combine chips and condensed milk. Microwave on full power (high) 3 minutes, stirring after 1 1/2 minutes. Stir until smooth. Proceed as directed above.
Amaretto: Omit vanilla. Add 3 tablespoons amaretto or other almond- flavored liqueur and 1/2 teaspoon almond extract. Roll in finely chopped toasted almonds.
Orange: Omit vanilla. Add 3 tablespoons orange-flavored liqueur. Roll in finely
chopped toasted almonds mixed with finely grated orange rind.
Rum: Omit vanilla. Add 1/4 cup dark rum. Roll in flaked coconut.
Bourbon: Omit vanilla. Add 3 tablespoons bourbon. Roll in finely chopped toasted nuts.
Tip:
Place individual Chocolate Truffles into gold/silver foil candy wrappers and arrange on a tray for decadent dessert tray. Or serve with a cup of after dinner coffee as a 'mini' chocolate treat.
Chocolate Pretzels
24 circular pretzels
24 milk chocolate candy kisses
1 (1.69 ounce) package mini candy-coated chocolates
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set.
Chocolate Peppermint Wafers
3 (2 ounce) bars Premier White Baking Chocolate, broken into pieces
12 peppermint hard candies, crushed
1 cup Semi-Sweet Chocolate Morsels
1 tablespoon shortening
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DIRECTIONS:
LINE 8-inch-square baking pan with foil.
MICROWAVE baking bars in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in candy. Thinly spread into prepared baking pan. Refrigerate for 10 minutes or until firm.
REMOVE foil from candy; break into bite-size pieces.
LINE baking sheets with waxed paper.
MICROWAVE morsels and vegetable shortening in small, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
DIP candy pieces 3/4 of the way into melted chocolate; shake off excess. Place on prepared baking sheets. Refrigerate until ready to serve.
NOTE: To crush candies, place in heavy-duty resealable plastic food storage bag;
close. Crush with rolling pin or mallet.
Chocolate Orange Truffles
1/4 cup unsalted butter
3 tablespoons heavy cream
4 (1 ounce) squares semisweet chocolate, chopped
2 tablespoons orange liqueur
1 teaspoon grated orange zest
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon vegetable oil
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DIRECTIONS:
In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. 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 by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.
Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.
Chocolate Marshmallow Candy
1/2 cup butter
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) package butterscotch chips
1 (12 ounce) package chocolate chips
1 cup chopped pecans
1 (10.5 ounce) package miniature marshmallows
1 teaspoon vanilla extract
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DIRECTIONS:
In a saucepan, combine butter and sweetened condensed milk. Bring to a boil, then remove from heat. Stir in chocolate chips and butterscotch chips until melted. Stir in nuts, marshmallows and vanilla. Drop by spoonfuls onto waxed paper.
Chocolate Covered Peppermint Patties
1 cup mashed potatoes
1 teaspoon salt
2 tablespoons melted butter
2 teaspoons peppermint extract
8 cups confectioners' sugar
8 (1 ounce) squares semisweet chocolate
2 tablespoons shortening
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DIRECTIONS:
In a large bowl, mix together the potatoes, salt, butter, and peppermint extract.
Gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.
Knead slightly, and roll into cherry-size balls. Flatten balls to form patties.
Arrange on sheets of wax paper, and allow to dry overnight.
Place chocolate and shortening in a microwave-safe bowl. Heat in microwave, stirring occasionally, until melted and smooth. Dip patties in melted chocolate, and let cool on wax paper.
Chocolate Covered Orange Balls
1 pound confectioners' sugar
1 (12 ounce) package vanilla wafers, crushed
1 cup chopped walnuts
1/4 pound butter
1 (6 ounce) can frozen orange juice concentrate, thawed
1 1/2 pounds milk chocolate, melted
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DIRECTIONS:
In a large bowl, combine the confectioners sugar, vanilla wafers, walnuts, butter and orange juice. Mix well and shape into 1 inch round balls; allow to dry for 1 hour.
Place chocolate chips in top of double boiler. Stir frequently over medium heat until melted.
Dip balls into melted chocolate and place in decorative paper cups.
Chocolate Covered Cherries
60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners' sugar
1 pound chocolate confectioners' coating
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DIRECTIONS:
Drain cherries and set on paper towels to dry. In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.
Chocolate Covered Blueberries
1 cup semi-sweet chocolate chips
1 tablespoon shortening
2 cups fresh blueberries, rinsed and dried
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DIRECTIONS:
Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted.
Line a baking sheet with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.
Chocolate Caramels
1 cup butter
1 cup sugar, granulated
1 cup dark brown sugar, packed
1 cup light corn syrup
1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
1 (2 ounce) bar NESTLE® TOLL HOUSE® Unsweetened Chocolate Baking Bar
1 teaspoon vanilla extract
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DIRECTIONS:
COMBINE butter, granulated sugar, brown sugar and corn syrup in heavy-duty 2 1/2-quart saucepan. Cook over medium heat, stirring constantly until mixture boils and butter is melted. Add condensed milk and chocolate; stir constantly until chocolate is melted.
Cook over medium-low heat, stirring frequently until mixture reaches 245 degrees F. on candy thermometer, about 25 to 35 minutes. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.
LIFT from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days.
NOTE: If caramels become too firm to cut, soften slightly in microwave oven on DEFROST for about 2 minutes; or warm in 200 degrees F. oven for about 5 minutes.
Chocolate Caramel Candy
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
14 ounces individually wrapped caramels
1/4 cup heavy cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
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DIRECTIONS:
Lightly grease one 13x9 inch pan.
To Make Base: Combine the first three ingredients (1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter) in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter and the vanilla.
Add the peanuts and spread over the base layer. Refrigerate until set. To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
To Make Frosting Layer: In another saucepan combine the last three ingredients (1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter), stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.
Chocolate Brittle Surprise
35 unsalted soda crackers
1 cup butter
1 cup packed brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans (optional)
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DIRECTIONS:
Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
Place crackers on foil in 5 x 7 inch rows. Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn). Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
Refrigerate 1 hour. Break into pieces. Can be frozen.
Chocolate and Peanut Butter Dipped Apples
10 apples, stems removed
10 to 12 wooden ice cream sticks
1 cup HERSHEY®'S Semi-Sweet Chocolate Chips
1 (10 ounce) package REESE'S® Peanut Butter Chips, chopped
3/8 cup shortening, divided
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DIRECTIONS:
Line tray with wax paper. Wash apples; dry thoroughly. Insert wooden stick into each apple; place on prepared tray. Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. In necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray.
Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve.
Chocolate Almond Bark
1/2 cup chopped almonds
2 cups milk chocolate chips
1 tablespoon shortening
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DIRECTIONS:
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.
Chinese New Year Chocolate Candy
2 cups semisweet chocolate chips
2 cups butterscotch chips
2 1/2 cups dry-roasted peanuts
4 cups chow mein noodles
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DIRECTIONS:
Butter a 9x13 inch dish.
Melt chocolate and butterscotch chips in the top of a double boiler over simmering water. Remove from heat and stir in peanuts. Stir in noodles until all is well coated. Press into prepared dish. Chill until set; cut into squares.
Chewy Chocolate Candies
2 tablespoons butter, melted
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1/2 cup light corn syrup
3 cups confectioners' sugar, divided
3/4 cup powdered milk
1 teaspoon vanilla extract
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DIRECTIONS:
In a medium mixing bowl, stir together butter and chocolate. Beat in corn syrup, 2
cups of confectioner's sugar, powdered milk and vanilla. Dough will be stiff.
Sprinkle a work surface with the remaining 1 cup confectioners' sugar. Turn dough out
onto work surface and knead until remaining sugar is incorporated. Shape into small
logs and wrap in waxed paper.
Cherry Blossom Fudge
3/4 cup evaporated milk
1 cup white sugar
1 pinch salt
1 (3 ounce) package cherry flavored gelatin
1 cup butter
2 cups semisweet chocolate chips
1 teaspoon vanilla extract
3/4 cup maraschino cherries, halved
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DIRECTIONS:
Butter an 8x8 inch 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 and cherries. Pour into prepared pan. Chill 2 hours before serving.
Caramel Peanut Fudge
BOTTOM LAYER
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
CARAMEL
1 (14 ounce) package individually wrapped caramels, unwrapped
1/4 cup heavy cream
TOP LAYER
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
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DIRECTIONS:
Lightly grease a 9x13 inch dish. For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set. For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set. For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set. For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.
Cappuccino Caramels Royale
1 cup butter
2 (1 ounce) squares unsweetened chocolate, cut up
2 1/4 cups packed brown sugar
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup light corn syrup
1 tablespoon instant coffee crystals
1 cup chopped pecans or walnuts (optional)
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DIRECTIONS:
Line 8-inch square baking pan with wax paper, extending wax paper over edges of pan. Butter wax paper; set aside. In heavy 3-quart saucepan, melt 1 cup butter and chocolate. Stir in brown sugar, EAGLE BRAND®, corn syrup and coffee crystals. Clip candy thermometer to side of pan. Cook over medium heat, stirring constantly, until thermometer registers 248 degrees F (firm-ball stage*). Mixture should boil at moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes. Remove from heat. Remove thermometer. Immediately stir in nuts (optional). Quickly pour into prepared pan, spreading evenly. Cool. When candy is firm, use wax paper to lift candy out of pan. Use buttered knife to cut into squares. Wrap each square in plastic wrap or place in candy cups if desired.
*Note: To test for firm-ball stage, spoon a few drops of the hot caramel mixture into a cup of very cold (but not icy) water. Using your fingers, form the drops into a ball. Remove ball from water. If it is firm enough to hold its shape but quickly flattens at room temperature, it has reached firm-ball stage. If the mixture hasn't reached the correct stage, continue cooking and retesting, using fresh water and a clean spoon each time.
