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Posts Tagged ‘candy’

almond buttercrunch

Almond Buttercrunch

Ingredients
3/4 cup butter
2 cups white sugar
1 cup chopped almonds
2 cups milk chocolate chips
1/2 cup finely chopped almonds

Directions
In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.

Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.

Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.

Recipe found here: Almond Buttercrunch

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Marbled Orange Fudge

Marbled Orange Fudge

Ingredients
1-1/2 teaspoons plus 3/4 cup butter, divided
3 cups sugar
3/4 cup heavy whipping cream
1 package white baking chips (10 to 12 ounces)
1 jar (7 ounces) marshmallow creme
3 teaspoons orange extract
12 drops yellow food coloring
5 drops red food coloring

Directions
Grease a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside.

In a large heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan.

Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares. Yield: about 2-1/2 pounds.

Recipe found here: Marbled Orange Fudge

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Double Chocolate Walnut Fudge

Double Chocolate Walnut Fudge

Ingredients
1 teaspoon butter
1 package (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
1 cup chopped walnuts, divided
2 teaspoons vanilla extract, divided
1 package (11-1/2 ounces) milk chocolate chips

Directions
Line a 9-in. square pan with foil; grease foil with butter.

In a large heavy saucepan, combine semisweet chocolate chips and 3/4 cup milk over low heat. Remove from heat; stir in 1/2 cup walnuts and 1 teaspoon vanilla. Spread into prepared pan.

In another saucepan, combine milk chocolate chips and remaining milk. Remove from heat; stir in remaining walnuts and vanilla. Spread over first layer. Refrigerate, covered, 2 hours 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 2-1/2 pounds.

Recipe found here: Double Chocolate Walnut Fudge

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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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