Cashew Truffles | Minature Candy Bars | Chocolate Covered BonBons
Hot Chocolate Mix | Almond Roca Fudge |
Serving Size : 1 Preparation Time :0:00
Categories : Truffles
Amount Measure Ingredient -- Preparation Method
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6 Ounces semisweet chocolate,
2 tb Margarine or butter
1/4 c Whipping (heavy) cream
1 tb Shortening
1 c Semisweet or milk chocolate Chips
3 tb Chopped cashews
Heat semisweet chocolate in heavy 2-quart saucepan over low heat,
stirring constantly, until melted; remove from heat. Stir in margarine.
Stir in whipping cream and cashews.Refrigerate 10 to 15 minutes, stirring
frequently, just until thick enough to hold a shape. Drop mixture
by teaspoonfuls onto aluminum foil-covered cookie sheet. Shape into
balls. (If mixture is too sticky, refrigerate until firm enough to shape.)
Freeze 30 minutes.Heat shortening and chocolate chips over very low heat,
stirring constantly, until chocolate is melted and mixture is smooth; remove
from heat. Dip truffles, one at a time, into chocolate. Place on aluminum
foil-covered cookie sheet. Immediately sprinkle some of the truffles
with finely chopped nuts if desired.Refrigerate truffles about 10 minutes or
until coating is set. Drizzle some of the truffles with a mixture of 1/4
cup powdered sugar and 1/2 teaspoon milk if desired. Refrigerate just
until set. Serve at room temperature. Store truffles in airtight container. 15
CANDIES; 165 CALORIES PER CANDY.
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Miniature Candy Bars
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Candies
Bars
Amount Measure Ingredient -- Preparation Method
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1 pound Confectioners sugar
2/3 cup Sweetened condensed milk
1/2 teaspoon Vanilla
1/2 teaspoon Almond extract
12 ounces Semisweet chocolate pieces
12 ounces Butterscotch flavored pieces
1 pound Chopped Spanish peanuts
Combine confectioners sugar, sweetened condensed milk, vanilla
and almond extract in large bowl. Mix thoroughly, using hands
to knead.
Roll mixture between two sheets of plastic wrap to form 13x9 rectangle.
Chill in refrigerator. Meanwhile, melt chocolate and butterscotch
pieces in top of double boiler over hot water. Stir in peanuts.
Spread one half of chocolate mixture in buttered 13x9x2 baking
pan. Carefully place fondant layer on top. Spread remaining chocolate
Makes 48 pieces. Origin: Farm Journal's Choice Chocolate Recipes
Shared by: Sharon Stevens.
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Chocolate Covered Bon-Bons
Recipe By : Fern
Serving Size : 72 Preparation Time :0:03
Categories : Candy
Amount Measure Ingredient -- Preparation Method
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1/2 cup real Butter -- softened
1/3 cup light corn syrup
1/2 teaspoon salt
4 1/2 cups powdered sugar -- sifted
1 teaspoon vanilla
Chocolate coating
1 pound chocolate -- good quality
1/2 stick paraffin
This is a very versatile candy recipe your imagination is the key.
Sift powered sugar, make sure there are no lumps add powered sugar to butter,
(I use real butter) corn syrup and salt (I hold off on the vanilla) a little
at a time to insure a smooth consistency. I use my Mixer with bread dough
hooks as the mixture becomes very stiff. Mix tell you can handle with out it
sticking to your fingers. You may need more or less powered sugar depending on
you humidity.
Now comes the Imagination part, I split candy dough in parts, in bowls:
1. To one I add peanut-butter (2 heaping tablespoons about) * I add a
little more powered sugar so I can work with it again. Roll in a long
snake wrap in plastic wrap and refrigerate. * For Reeces like peanut-
butter cups.
2. Add coconut (about ½ to ¾ cup) and coconut flavoring (about ½ teaspoon)
mix repeat from * only this time after you wrap press on top to make
oval. for almond joy like or mounds like.
4. Add chopped walnuts, (about ½ to ¾ cup) and maple flavoring (about ½
teaspoon) repeat from * I make these oval.
5. Add cacao, (about 1 tablespoon) mix repeat * shape in square
6. Add vanilla, mix, take maraschino cherries well drained, wrap a little
mixture around each cherry roll in to ball place on cookie sheet and
freeze.
on coconut add an almond on top on peanut add a peanut on top. put on cookie
sheets and freeze.
Melt chocolate in top of double (I use a good quality milk chocolate but dark
or white can be used, about a pound) Don't worry if that seems to be alot.
add ½ stick paraffin melt and stir tell smooth add more paraffin if to thick
you want it to pour from a spoon easily (the paraffin gives shine and thins
the chocolate adds no taste) take frozen candies dip in chocolate using a
tooth pick (I use long bamboo skewer) after chocolate has set fill hole with
knife or skewer dipped in chocolate.
other nuts, dip in chocolate.
Another way to use chocolate is to take a heart shaped cookie cutter or I use
a 4 inch heart shaped cake pan line with tin foil (Making sure foil is smooth)
pour chocolate in mold, coat sides and bottom pour out excess chocolate let
you can decorate with icing, put the candies in or what ever, also can use
eggs (you know the ones you get your nylons in) for Easter. All my friends
love my candies. Enjoy Fern
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Hot Chocolate Mix
1 (8 qt) box powdered milk
1 (1 lb) box Nestle Quik
1 (6 oz) jar Coffee Mate *flavored if you like*
1 (1 lb) box of powdered sugar
Mix all ingredients together. Use 3 to 4 HEAPING
teaspoons per cup of hot milk. Store in an airtight container.
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Almond Roca Milk Chocolate Fudge
3/4 cup evaporated milk
2 1/2 cups sugar
2 cups milk chocolate chips
1 cup Almond Roca Buttercrunch, crushed
1/4 cup butter
1 3/4 cup (7 oz jar) marshmellow cream
1 tsp vanilla
Combine milk, butter, sugar and marshmellow cream
in a 3 quart saucepan. Cook over medium heat, stirring constantly
until boiling. Continue to cook for 5 minutes.
Remove from heat. Immediately add
chips and vanilla. Stir until smooth. Stir in
Almond Roca. Pour into pan and cool
completely before cutting.
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