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  #1  
Old 12-18-2006, 02:56 PM
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Default Candy Recipes

Chocolate-covered Almond Toffee

10 oz whole unblanched almonds (I just got a bag of sliced almonds and crunched them with my hands)
1-1/4 cups sugar
1/3 cup light corn syrup
1/3 cup water or rum
8 oz (2 sticks) unsalted butter, cut into small pieces
1 tsp. salt
1/2 tsp baking soda
8 oz. bittersweet chocolate, cut into small pieces

Position rack in center of oven and preheat to 375.

Spread nuts on baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes so they don't burn and toast evenly. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean the baking tray and coat it with vegetable oil or spray.

For the toffee: Place the sugar in a small, deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let it boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.

Add the butter and continue cooking, uncovered, over medium heat, until temperature reaches 300 degrees on a candy thermometer (about 30 minutes) Remove from heat and immediately add the salt, baking soda and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.

Pour the toffee mixture onto the oiled baking tray and spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can.

While the toffee is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off the heat and let the chocolate continue to melt, stirring occasionally. Keep warm. (I just sprinkled half a bag of chocolate chips over the warm toffee and let them melt, then spread them out on top.)

When you can lift up the toffee, transfer it to a flat workspace or clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes too long to harden, refrigerate it for about 10 minutes to set the hocolate.

Return the block of toffee to the work surface and break into pieces approximately 1 to 1-1/2 inches wide, then cut into smaller pieces as desired.
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Old 12-18-2006, 05:10 PM
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I love the coconut balls that people make for Christmas and the yogurt covered pretzels!


CHOCOLATE DIPPED COCONUT BALLS
1 box or 1 lb. powdered sugar
1/2 can Eagle Brand sweetened condensed milk
1/8 lb. butter
1/2 tsp. vanilla
1/16 lb. paraffin (parawax)
8 oz. chocolate chips
1/2 lg. box coconut


Place powdered sugar in large bowl. Make a well in center. Pour in the milk, softened butter and vanilla. Blend until a soft paste is formed. Work in all sugar; add coconut. Mix well and refrigerate. Now, with hands, make small balls of the paste; refrigerate again. The balls must be cold when dipped. Put chocolate chips and shredded wax in top of double boiler. When melted, dip each ball into the mixture. Roll until coated. Dip out with a fork; place on waxed paper. Keep the chocolate over the hot water all the time. With a little practice, your chocolate can be swirled on top of the ball for a professional look.
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Last edited by Missy : 12-18-2006 at 05:19 PM.
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Old 12-18-2006, 05:15 PM
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DivinityThese scrumptious swirled confections are wonderful for gift-giving or adding to a plate of homemade candies.

Prep Time:20 min
Start to Finish:12 hr 55 min
Makes:4 dozen candies



2 2/3cups sugar
2/3cup light corn syrup
1/2cup water
2egg whites
1teaspoon vanilla
2/3cup coarsely chopped nuts

1.Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260ļF on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

2.Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.

3.Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.
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Old 12-18-2006, 05:22 PM
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Thanks for the divinity recipe, Missy...I've never made it! I've allus been "afraid" of divinity. LOL People say it's difficult to make...well, not so much difficult as "touchy," depending on the weather. I may give it a shot. Your recipe looks yummy!
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Old 12-18-2006, 05:24 PM
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Daiquiri Balls Recipe

(A different take on rum or bourbon balls)

INGREDIENTS:

1 (6-ounce) package semisweet chocolate bits
1/2 C. sour cream
1/2 lb. vanilla wafers
1 C. confectioners' sugar, plus more for rolling
1/4 t. salt
3 T. cocoa
1 T. each lemon and orange zest, grated
2 1/2 T. lemon juice
1 1/2 T. white corn syrup
1/4 C. rum
1 C. pecans, finely chopped

DIRECTIONS:

Melt chocolate over hot water. Cool. Add sour cream; mix and refrigerate overnight. Form into 54 balls, using 1/2 teaspoon mixture for each. Crush wafers, and add 1 cup confectioners' sugar, salt, cocoa, and fruit zests. Blend in lemon juice, syrup, rum, and pecans. Form balls the size of walnuts around the chocolate centers. Roll in confectioners' sugar. Store in airtight containers. Freeze. Makes 54 balls.
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Old 12-18-2006, 05:25 PM
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Snickers Fudge Recipe

(I haven't tried this one yet, but it sounds GRRRREAT!)

Bottom Layer:
1 C. milk chocolate chips -- 6 oz.
1/4 C. butterscotch chips
1/4 C. creamy peanut butter

Filling:
1/4 C. butter
1 C. sugar
1/4 C. evaporated milk
1 1/2 C. marshmallow cream
1/4 C. peanut butter
1 t. vanilla
1 1/2 C. chopped salted peanuts

Caramel Layer:
14 oz. package caramels
1/4 C. whipping cream

Icing:
1 C. milk chocolate chips -- 6 oz
1/4 C. butterscotch chips
1/4 C. creamy peanut butter

Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Refrigerate until set.

For Filling: melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Carmel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.

Yield 8 dozen.
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Old 12-18-2006, 05:26 PM
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Quote:
Originally Posted by MagiePerdu
Thanks for the divinity recipe, Missy...I've never made it! I've allus been "afraid" of divinity. LOL People say it's difficult to make...well, not so much difficult as "touchy," depending on the weather. I may give it a shot. Your recipe looks yummy!
You're wlcome! ANd I was just about to post rum balls, but i think i'll try yours instead! Sounds good!


here's some rock candy, never tried to make it, but my Grandma ,oma, in Germany sends it every year for Christmas


ROCK CANDY
2 c. sugar
1/2 c. corn syrup
1/2 c. water
1/2 tsp. flavored oil
Food coloring

Cook to 300 degrees first 3 ingredients. Remove from fire, add flavored oil and food coloring. Pour quickly onto greased cookie sheet. Cool slightly and cut into small pieces. Flavored oil, could be any flavor desired.
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Last edited by Missy : 12-18-2006 at 05:31 PM.
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Old 12-18-2006, 05:27 PM
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CHOCOLATE COVERED PEANUT BUTTER BALLS
2 c. peanut butter
1 lb. powdered sugar
1 stick butter
3 c. Rice Krispies


Mix well. Make into small balls. Chill thoroughly. In top of double boiler melt:


1 (6 oz.) pkg. chocolate chips
1/8 cake paraffin


Then dip
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Old 12-18-2006, 05:29 PM
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Quote:
Originally Posted by Missy
here's some rock candy, never tried to make it, but my Grandme ,oma, in Germany sends it every year for Christmas[/color]
How wonderful for you that your oma contributes to your holiday memories with those lovely jewel-toned candies. Lucky lady!
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Old 12-18-2006, 05:29 PM
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PUMPKIN FUDGE
2 c. sugar
2 tbsp. pumpkin
1/4 tsp. cornstarch
1/4 tsp. pumpkin pie spice
1/2 c. carnation milk
1/2 tsp. vanilla


Cook together sugar, pumpkin, cornstarch, spice and Carnation milk until it forms a soft ball when dropped in cold water. Add vanilla and cool. Beat until creamy. Pour into a buttered plate and cut into small squares when nearly cool.
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