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Archive for the ‘candy’ Category

cherry-almond-bark

Cherry Almond Bark

Ingredients
1 pound white candy coating, coarsely chopped
3/4 cup chopped candied cherries
1/2 cup unblanched whole almonds

Directions
In a microwave-safe bowl, melt coating, stir until smooth. Add cherries and almonds. Spread onto a foil-lined baking sheet. Refrigerate until firm. Break into pieces. Yield: about 1 pound.

Editor’s Note: White confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled “almond bar” or “candy coating” and is often sold in bulk packages of 1 to 1-1/2 pounds.

Recipe found here: Cherry Almond Bark

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spiderweb-candy

Spiderweb Candy

Ingredients
1/3 cup semisweet chocolate chips
6 ounces white baking chocolate, coarsely chopped
1 teaspoon shortening
1/3 cup flaked coconut, coarsely chopped

Directions
In a small microwave-safe bowl, melt chips; stir until smooth. Cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in corner of bag and set aside.

In another small microwave-safe bowl, melt white chocolate and shortening; stir until smooth. Stir in coconut. Spoon 2 tablespoonfuls onto waxed paper-lined baking sheets; spread into a 4-in. circle. Repeat four times.

Using reserved melted semisweet chocolate, pipe thin concentric circles an 1/8 in. apart on top of each candy. Beginning with the center circle, gently pull a toothpick through circles toward outer edges. Wipe toothpick clean. Repeat to complete web pattern. Refrigerate for 30 minutes or until set. Store in an airtight container. Yield: 5 candies.

Recipe found here: Spiderweb Candy

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Pecan Meltaways

Pecan Meltaways

Ingredients
1 cup butter, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
Additional confectioners’ sugar

Directions
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled.

Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners’ sugar; cool completely on wire racks. Roll cooled cookies again in confectioners’ sugar. Yield: 4 dozen.

Recipe found here: Pecan Meltaways

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Crunchy Peanut Bark

Crunchy Peanut Bark

Ingredients
2 pounds white candy coating, coarsely chopped
1 cup peanut butter
3 cups crisp rice cereal
2 cups dry roasted peanuts
2 cups miniature marshmallows

Directions
In a microwave, heat candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in remaining ingredients. Drop by heaping tablespoonfuls onto waxed paper. Let stand until set. Yield: 10 dozen.

Editor’s Note: White confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled “almond bark” or “candy coating” and is often sold in bulk packages of 1 to 1-1/2 pounds.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Recipe found here: Crunchy Peanut Bark

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Three-Chocolate Fudge

Three-Chocolate Fudge

Ingredients
1 tablespoon butter
3-1/3 cups sugar
1 cup packed dark brown sugar
1 can (12 ounces) evaporated milk
1 cup butter, cubed
32 large marshmallows, halved
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips
14 ounces milk chocolate, chopped
2 ounces semisweet chocolate, chopped
2 cups chopped pecans, toasted

Directions
Line a 15x10x1-in. pan with foil; grease foil with 1 tablespoon butter.

In a heavy large saucepan, combine sugars, milk and cubed butter. Bring to a rapid boil over medium heat, stirring constantly; cook and stir 5 minutes. Remove from heat. Stir in marshmallows and vanilla until blended.

Gradually stir in chocolate chips and chopped chocolate until melted. Fold in pecans. Immediately spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: about 5-1/2 pounds.

Recipe found here: Three-Chocolate Fudge

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Peanut Butter Candy

Peanut Butter Candy

Ingredients
1/2 teaspoon butter
1-1/4 pounds white candy coating, coarsely chopped
1-1/2 cups chunky peanut butter

Directions
Line a 9-in. square pan with foil; butter the foil with 1/2 teaspoon butter and set aside.

In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter until melted. Transfer to prepared pan. Cool to room temperature. Cut into squares. Yield: about 1-1/2 pounds.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Recipe found here: Peanut Butter Candy

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Southern Pralines

Southern Pralines

Ingredients
3 cups packed brown sugar
1 cup heavy whipping cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1-1/2 cups chopped pecans
1/4 cup butter, cubed
1-1/4 teaspoons vanilla extract

Directions
In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally.

Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage).
Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes.

Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Recipe found here: Southern Pralines

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