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Posts Tagged ‘candy’

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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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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Butterscotch Fudge

Butterscotch Fudge

Ingredients
1 teaspoon plus 2 tablespoons butter, divided
1-2/3 cups sugar
2/3 cup evaporated milk
1/2 teaspoon salt
2 cups miniature marshmallows
1 package (10 to 11 ounces) butterscotch chips
1/2 cup chopped walnuts
1 teaspoon maple flavoring

Directions
Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.

In a large saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly.

Remove from the heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set.

Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature. Yield: about 1-1/2 pounds.

Recipe found here: Butterscotch Fudge

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