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  #21  
Old 10-12-2009, 07:24 AM
curious74432 curious74432 is offline
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Default Cornflake Candy

Cornflake Candy

INGREDIENTS
1/2 cup white sugar
1/2 cup brown sugar
1 cup light corn syrup
1 cup peanut butter
6 cups cornflakes cereal
1 cup dry roasted peanuts
1 (11 ounce) package butterscotch chips

..DIRECTIONS
1.Combine white sugar, brown sugar, and corn syrup in a microwave-safe glass or ceramic bowl and heat until sugars have dissolved, about 1 minute. Stir in peanut butter. Place the cornflakes and peanuts into a large bowl and stir in syrup mixture, mixing well.

2.Spray a 9x13 inch pan with cooking spray. Lightly press the corn flake mixture into the pan. Melt the butterscotch chips in the same microwave-safe glass or ceramic bowl in 30 second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or butterscotch will scorch. Spread over the cornflake mixture. Allow candy to cool, then cut into 1x2 inch bars.
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  #22  
Old 10-12-2009, 07:25 AM
curious74432 curious74432 is offline
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All MagiePerdu's recipes sound delicious--but I have a few doubts on how nutrious they are. Boy do I love candy! Thanks for the great recipes MargiePerdu!!!
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  #23  
Old 10-13-2009, 05:44 AM
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MagiePerdu MagiePerdu is offline
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Quote:
Originally Posted by curious74432 View Post
All MagiePerdu's recipes sound delicious--but I have a few doubts on how nutrious they are. Boy do I love candy! Thanks for the great recipes MargiePerdu!!!
Thank you. . .as I am diabetic, I have to limit my sugar intake. I will sometimes list a more nutritious type recipe (the pumpkin seed brittle, for instance), but my sweet tooth often rages for sugar
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  #24  
Old 10-14-2009, 05:09 PM
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Quote:
Originally Posted by Missy View Post
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.

gosh......I used to make this and lost the recipe......I will make this with the kids
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  #25  
Old 11-15-2009, 09:05 AM
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Default Marshmallow Truffles

This recipe makes about 40 truffles

Ingredients

1 7-ounce jar marshmallow creme
1/3 cup butter, softened
1/4 teaspoon almond extract or vanilla (*see tip, below)
1/4 teaspoon salt
3 cups powdered sugar
Toasted whole almonds, toasted pecan halves, toasted macadamia nuts,
toasted hazelnuts (filberts), quartered pitted dates, and/or dried cherries
Powdered sugar
8 ounces semisweet chocolate squares, chopped (**see Tip2, below)
1 tablespoon shortening
Finely chopped toasted nuts, toasted coconut, or candy sprinkles
White baking chocolate, melted

Directions

Line a large baking sheet with waxed paper; butter the paper. Set aside. In a large bowl, combine marshmallow creme, butter, almond extract, and salt. Beat with an electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle.

Lightly dust your hands with additional powdered sugar (warning: it's GONNA be sticky!); shape marshmallow mixture into 1-inch balls, forming the mixture around a whole almond, pecan half, macadamia nut, hazelnut (filbert), date piece, or dried cherry (you may need more marshmallow mixture to completely cover the pecan halves and almonds). Place balls on prepared baking sheet. Cover lightly; freeze for 20 minutes.

Meanwhile, in a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat.

Line another large baking sheet with waxed paper; set aside. Remove balls, a few at a time, from the freezer; dip balls in chocolate and use a fork to lift balls out of chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate. Place balls on waxed-paper-lined baking sheet. Immediately sprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate. Makes about 40 truffles.

Tip: If you prefer, omit the almond extract or vanilla and add 1 tablespoon desired flavored liqueur (such as raspberry or orange) to the marshmallow mixture; increase the 3 cups powdered sugar to 3-1/4 cups.

**Tip2: You may use 8 ounces vanilla-flavor candy coating instead of (or in addition to) the semisweet chocolate. If using both, in separate small saucepans, combine the candy coating or semisweet chocolate with the shortening; melt, dip, and decorate truffles as directed. (You will have leftover melted candy coating and chocolate, but use 8 ounces of each so you get enough depth to dip truffles.) If desired, drizzle white-coated truffles with melted semisweet chocolate.

TO STORE:Layer truffles between pieces of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 3 months.
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  #26  
Old 11-21-2009, 05:17 AM
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Oreo Truffles


Ingredients

1 18-oz. pkg. chocolate sandwich cookies with white filling, finely crushed
1 8-oz. pkg. cream cheese, softened
1 lb. white baking chocolate, melted

Directions

In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white (or dark) chocolate; place on baking sheet covered with waxed paper.

Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.
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  #27  
Old 11-05-2011, 12:27 AM
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Default What to do with that leftover Halloween candy

INGREDIENTS:

7-oz. jar marshmallow cream
1 1/2 cups sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
2 cups candy corn (about 12 oz.)
1 cup semisweet chocolate chips
1 cup salted peanuts, chopped
1 ounce semisweet chocolate, chopped, optional
1 ounce white chocolate, chopped, optional

DIRECTIONS:

Line an 8-inch square pan with foil; butter foil. Combine marshmallow cream, sugar, evaporated milk and butter in a large, heavy pan. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, until mixture reaches 235įF on a candy thermometer, 10 to 15 minutes.

Remove from heat and stir in candy corn, chocolate chips and peanuts, stirring until chocolate melts. Immediately transfer to foil-lined pan and smooth top until even. Chill until set, at least 2 hours.

In separate bowls over pans of simmering water, melt semisweet and white chocolate, if desired. Using forks, drizzle both chocolates over fudge. Cut fudge into squares.
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