CANDY
Caramel
from: Barb at: 11.07.2002 14:08
subject: Home made caramel recipe! YUMMY!!!
Here is a wonderful caramel recipe. I use it to make homemade
turtles!
1 c. Butter
2 1/4 c. Brown sugar
dash of salt
1 c. Light corn syrup
1-15oz. Sweet condensed milk
1 tsp. vanilla
Melt butter in a 3 qt. heavy sauce pan, stir in the brown
sugar and salt, stir thoroughly. Add corn syrup mix well.
Now add Sweet condensed milk and cook and stir constantly
over med. heat to firm ball stage. Remove from heat, add
vanilla, pour into a buttered 9x9x2 pan cool cut into squares.
This is the one I use after trying many, many different
ones. It is so fabulous I will never make another recipe!
Hope you enjoy it!
Dark Chocolate Pistachio Bark
from: Joaniesgarden at: 12.11.2005 18:23
subject: SouthBeach chocolate
This bark is made with dark chocolate, which is not only
delicious, but has healthy antioxidants, too. It's studded
with pistachios, which add a nice crunch as well as a dose
of healthy fats.
Makes 40 pieces
Ingredients
12 squares semisweet chocolate
1 cup pistachio nuts, shelled and toasted
Instructions
Microwave the chocolate in a bowl on high for 2 minutes,
stirring after 1 minute. Stir until completely melted. Stir
the nuts into the chocolate. Spoon the chocolate and nut
mixture onto a baking sheet lined with waxed paper. Refrigerate
for 1 hour until firm. Break into bite-size pieces. Makes
1 pound - about 40 pieces. Enjoy one piece as a treat, or
bag bark pieces and tie with festive ribbons to dole out
to co-workers and friends!
Nutritional Information:
150 calories
10 g total fat (4 g sat)
0 mg cholesterol
16 g carbohydrate
3 g protein
2 g fiber
0 mg sodium
Fudge
from: gdngfool at: 12.22.2005 19:53
subject: No Fail Delicious Fudge
Here's one of many Skaarup's fudge recipes, but a GREAT
no fail one because you don't boil the butter. I usually
double it and use dark chocolate with semi sweet chocolates
1/2 cup butter
1 7 ounce jar marshmallow cream
1 can 5 oz evaporated milk
2.5 cups sugar (superfine is best)
12 ounces good semi sweet or dark chocolate chips
1 tsp vanilla
1) Line 9 by 9 pan with aluminum foil or grease well
2) Place chocolate chips, vanilla and marshmallow cream
into 3 qt saucepan or large Pyrex bowl
3) Put evaporated milk in pan and warm. Add sugar. Stir
constantly on medium high till it boils. Let boil for 8
full minutes "soft ball stage"
4) Remove this mixture from heat and add butter till it
melts
5) Pour mixture over chocolate chip marshmallow vanilla
mixture and stir together till melted and smooth. Pour into
the square pan.
6) Let cool completely and refrigerate before cutting into
squares.
This is a FOOLPROOF method to make fudge. It's the perfect
consistency and sweet! Just make sure you let it boil for
eight full minutes. Enjoy!
Fudge Wreath
from: Verbena at: 12.19.2005 06:25
subject: Rachael Ray's FAbulous 5-minute fudge wreath
Softened unsalted butter
12 oz semi-sweet chocolate chips (I've used milk chocolate
with great results!)
1 cup butterscotch chips
1 - 14 oz can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 oz of walnuts (reserve some for decoration)
1/2 cup raisins or dried currents (I used the new jumbo
mixed raisins from Sun-Maid)
Candied red and green cherries (Optional)
1. Grease an 8 inch cake pan with the softened butter.
Pour the chocolate and butterscotch chips, condensed milk
and vanilla into a medium saucepan. Put the pan on the stove
and turn the heat to low.
2. Cover the empty milk can with plastic wrap and place
in the center of the cake pan.
3. Stir the chips and milk until they melt together, about
3 minutes. Remove from heat and stir in the nuts and raisins.
Scoop the fudge into the cake pan all around the plastic
covered can. Keep the can at the center (this creates the
hole in the middle of your wreath). Don't smooth the fudge
- lumpy and bumpy is good. Cut the red cherries in half
for holly berries and the green ones in fourths as the leaves
and place along with walnut halves on the wreath for decoration.
4. Put the fudge in the fridge to chill until firm. Remove
the can, loosen the edges and place on presentation plate.
Slice to serve.
Peanut Butter Creams
from: Jupiter2 at: 12.23.2006 23:30
Peanut Butter Creams
2 C powdered sugar
1/8 tsp salt
1/2 tsp vanilla
1/3 to 1/2 C peanut butter
1 T softened butter or margarine
3/4 C chopped nuts, or use peanut butter with peanuts in
it instead. (nuts are optional )
Mix 1 C of the sugar with the salt, vanilla, peanut butter,
and butter. Stir in the rest of the sugar, mixing well.
Add more sugar if it is too wet. Add more peanut butter
if it is too dry. You can add the nuts with the second cup
of sugar or roll the balls into the nuts as a coating.
Shape the mixture into 1-inch balls.
Place onto waxed paper, then freeze them for about an hour,
then put into a container. Keep in the freezer or refrigerator
if it is very cold. These do not keep very well, eat them
within several days for best results. Makes about 2 1/2
to 3 dozen.
Peanut Clusters
from: Alie at: 11.05.2002 17:02
subject: Peanut Clusters (easy)
Peanut Clusters
This recipe could have a lot of variations.
1 [6 oz] pkg. semi-sweet chocolate morsels
1 [12 oz] pkg. butterscotch morsels
1 [12 oz] pkg. salted, Spanish peanuts
Combine chocolate and butterscotch morsels in a large bowl.
Place in microwave for 3 to 4 minutes. Stir halfway through.
Stir in peanuts. Drop by teaspoons onto wax paper. Let set
until firm. Store in a air tight container.
from: Darlene Schibley at: 12.14.2002 16:38
subject: re:Peanut Clusters (easy)
I have made this for a long time, but I use peanutbutter
chips in place of butterscotch.
Potato Candy
from: sunflower at: 11.05.2002 07:34
subject: potato candy (Needhams)
3/4 cup mashed potato
1/2 teaspoon salt
2- 1-pound packages of confectioners' sugar
1 stick margarine
1/2 pound flaked coconut
2 teaspoons vanilla
Add salt to mashed potato. Using double boiler place stick
of margarine in it and melt over boiling water. Add mashed
potato, confectioner's sugar, coconut and vanilla.
Mix well, then turn into a buttered jelly roll pan. Spread
evenly. Place in a cool place to harden. When hard, cut
into small squares and dip in the following chocolate mixture.
Chocolate Dip........
1 - 12 oz package chocolate bits
4 squares of unsweetened chocolate
1/2 cake paraffin( yes, the same that you melt to use on
top of jelly)
Use double boiler again...place paraffin in top over boiling
water to melt. Then add the two kinds of chocolate. Allow
chocolate to melt. Stir well to mix ingredients.
A toothpick or cake tester may be used to dip the Needhams
squares. Hold each square above chocolate mix after dipping
so the square drains well. Place on waxed paper to harden.
Recipe will make 66 good sized Needhams
Toffee
from: Alie at: 11.05.2002 17:13
subject: Toffee
3/4 cup brown sugar, firmly packed
1/2 cup butter [real butter]
1/2 cup chopped pecans
1 [6 oz] pkg. semi-sweet chocolate morsels
Combine brown sugar and butter in cooking dish. Cook in
microwave until soft crack stage is reached.* Stir 2 to
3 times during cooking time.
Sprinkle pecans on buttered baking sheet. Pour hot mixture
over pecans. Spread to desired thickness. Sprinkle with
chocolate morsels. When chocolate softens, spread evenly
to cover toffee. Cool. When firm, break into pieces.
Note: Save some chopped pecans to sprinkle on top of chocolate!
* The candy syrup, when dropped into very cold water, separates
into threads which are hard but not brittle.
Turtles
from: Alie at: 11.05.2002 17:31
subject: Turtles
1 [14 oz] pkg. caramels
2 Tbs. evaporated milk
1 Tbs. butter or margarine
1 [5 oz] pkg. pecan halves
1 [6 oz] pkg. semi-sweet chocolate morsels
1 1-inch square paraffin, grated
Place caramels, evaporated milk and butter in cooking dish.
Microwave 2 to 3 minutes. Stir halfway through cooking time.
Arrange pecan halves in groups of 3 on parchment paper.
Spoon 1 Tbs. warm caramel mixture over each group of pecans.
Refrigerate, uncovered for 30 minutes.
Place chocolate morsels and paraffin in cooking dish. Heat
in microwave 3 to 4 minutes or until chocolate morsels and
paraffin are melted. Stir halfway through cooking time.
Spoon enough chocolate mixture over each piece of candy
to cover. Allow to cool, remove from parchment paper.
Note: May be stored in a single layer in a tight container
for up to 3 weeks.
from: Verbena at: 11.05.2002 20:29
subject: re: Turtles
Sounds yummy. I have a simple recipe that we used to make
at home when I was a kid.
You place a Kraft caramel on top of pecan halves, using
the halves for legs, head and tail. On top of the caramel,
place a Hershey kiss. Place in the oven until melted, remove
and cool. Fast, easy and good!
from:joyceww
Maybe we should try Alie's instructions with Barb's Homemade
Caramel Recipe. Sounds yummy!
