Chocolate Divinity Kisses
2 1/2 C. granulated sugar
1/4 t. salt
1/2 C. light corn syrup
1/3 C. water
2 egg whites
1 t. vanilla extract
2 oz. baking chocolate, melted
3/4 C. chopped walnuts
48 milk chocolate kisses (8 oz. pkg.), unwrapped
Combine sugar, salt, corn syrup and water in a 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. Continue cooking, without stirring, to 260ºF or until a small amount of syrup dropped into cold water separates into threads which feel hard but not brittle (soft crack stage).
When sugar reaches 246ºF, beat egg whites in large mixer bowl until stiff peaks form. When syrup reaches soft crack stage, gradually pour in a thin stream into egg whites, beating at high speed on mixer. Add vanilla and beat until candy begins to hold its shape.
Quickly blend in baking chocolate; stir in nuts. Quickly drop from teaspoon onto wax paper-covered baking sheet. (Divinity should be about the size of walnuts.) Gently press a milk chocolate kiss on top of each piece.
Store in airtight container.
Snickers Fudge
Bottom Layer
1 cup milk chocolate chips – 6 oz
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Filling
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Caramel Layer
14 oz pkg caramels
1/4 cup whipping cream
Icing
1 cup milk chocolate chips – 6 oz
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Refrigerate until set.
For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
Carmel Layer:
Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
Icing:
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.
Yield 8 dozen.
Peanut Brittle
1 1/2 C. sugar
1 1/2 C. corn syrup
1/2 C. hot water
Add sugar, corn syrup and water to a large saucepan. Cook until it threads, about 230°F.
Add:
1 1/2 C. raw peanuts
Cook just to under 300°F. Add 1 1/2 t. baking soda. Mixture will foam and turn color. Stir about 1 minute.
Have ready a piece of buttered foil on a cookie sheet. (or a marble slab-buttered) Pour out quickly being very careful not to touch the candy mixture.
It is very hot. I like it thin so I use 2 buttered forks and pull it from the edges to thin it some.
Pecan Butter Crunch
1/2 C. melted butter
1/2 C. sugar
1 T. Karo Syrup
Melt butter and add sugar and karo syrup to a saucepan and cook to 260°F.
Add:
1 C. pecans
Cook until mixture reaches 290°.
Pour into an 8 inch pan that has been lined with foil and buttered. Cool.
Macadamia Divinity
3 C. sugar
3/4 C. light corn syrup
3/4 C. water
3 egg whites
1 t. vanilla
1/2 t. vinegar
1 1/2 C. chopped Macadamia Nuts
Cook sugar, corn syrup and water in 2 quart saucepan over low heat, stirring constantly until sugar is dissolved. Continue cooking to 250°F. on a candy thermometer, without stirring.
Beat egg whites until stiff peaks form. Add vinegar. Pour syrup in while still beating and continue to beat until mixture is thick. (about 10 minutes) Add vanilla. Continue to beat until mixture holds its shape and begins to lose its shine. Stir in nuts gently.
Drop mixture from a buttered spoon, working quickly. Let stand at room temperature about 12 hours. Store in an airtight container.
Buckeyes
1 28 oz. jar peanut butter
1 lb. box confectionary sugar
1 t. vanilla
1/2 C. butter
Coating:
10 oz. chocolate chips
1 T. vegetable oil or cocoa butter
Cream together peanut butter, vanilla and butter. Add confectionary sugar.
Roll mixture into balls the size of a walnut and place them on a baking sheet lined with wax paper. Chill in the refrigerator while you melt the coating.
Place the chips and oil in the microwave for 60 seconds. Stir until smooth. If it needs to go back in the microwave do it in 10 second intervals.
Dip buckeye into chocolate and shake off excess chocolate. Place back on wax paper to harden.
Chocolate Salami
1 C. sun-dried cherries
8 oz. semisweet chocolate
4 T. butter
8 T. sugar
2 oz. finely chopped almonds
2 oz. finely chopped pistachios
6 oz. crushed plain biscotti
2 T. candied orange peel
1 oz. Grand Marnier
3 egg yolks
Soak cherries in warm water, about 30 minutes. Drain well.
Place chocolate in bowl with butter, over a pot of simmering water until melted. Add sugar, almonds, pistachios, biscotti, drained cherries, orange peel and Grand Marnier. Mix well.
Remove from heat and add the egg yolk and mix well. Cool completely.
Form salami shape by rolling mixture in a sheet of wax paper. Refrigerate 4 hours or overnight. Slice and serve.
Payday Balls
1/2 lb. melted white chocolate chips
1/3 C. peanut butter
1/2 C. marshmallow cream
12 oz. bag of caramels for dipping
chopped peanuts for rolling
Mix together melted chocolate, peanut butter and marshmallow cream. Chill and roll into balls or logs. Freeze next so the caramel will stick.
Melt caramels and dip the balls into caramel. Roll in nuts.
Hot Cinnamon Candy
2 cups white sugar
1/2 cup Karo syrup (white)
1/2 cup cold water
1-2 tsp. cinnamon oil
red food coloring
Mix in saucepan, water, syrup & sugar. Stir & boil to 295-300 degrees. Take off burner.
Add cinnamon oil & coloring. Stir to mix well.
Pour into buttered 9x13 pan.
Let harden & break into pieces.
Apricot Nut Roll
2 pkgs. (6 oz. each) dried apricots
1/2 C. pistachio nuts, coarsely chopped
1/4 C. sugar
In a food processor, process the apricots until well-pureed. Place in a medium bowl and add the pistachios; mix well.
Divide the mixture in half and roll each half into a log about 7 inches long. Cover and hill for at least 2 hours, or until firm.
Place the sugar in a shallow dish; coat the apricot logs with the sugar, turning to coat all sides. Cut into 1/4-inch slices and serve, or store in an airtight container until ready to serve.
Yields: about 4 dozen slices
Anise Hard Candy
1 1/2 tsp. butter softened
3/4 C. water
2/3 C. light corn syrup
2 C. sugar
1 tsp. anise extract
red food coloring
2-3 T. powdered sugar
Butter an 8 inch square baking pan with 1 1/2 tsp. butter; set aside.
In a large heavy saucepan, combine water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals.
Uncover, cook over medium high heat, without stirring, until a candy thermometer reads 300º (hard crack stage).
Remove from heat, stir in extract and food coloring (keep face away from mixture as odor is very strong).
Pour into prepared pan. Using a sharp knife, score into 3/4 inch squares.
Cool. Separate into squares, using a sharp knife if necessary.
Place powdered sugar in a baking pan, add candy and roll till coated. Brush off excess sugar with a pastry brush.
Store at room temperature in an airtight container.
Makes about 1 lb. (8 dozen)
Creme Doodles
1 7-oz jar Kraft marshmallow creme
1 cup creamy peanut butter
1/2 cup honey
3 oz milk chocolate bar, grated
1-1/2 cups raisins
1 cup walnuts, chopped
2 cups coconut
Stir all ingredients together except coconut.
Shape 1 tsp of mixture into 1 inch balls.
Roll in coconut.
Chill or freeze.
Marguerita Balls
1 box vanilla wafers
8 oz. almonds
4 oz. white chocolate
1/4 cup marmalade
1/4 cup tequila
2 tablespoons lime juice
2 tablespoons light corn syrup
Process wafers and almonds until crushed very fine. Melt chocolate.
Mix marmalade, tequila, lime juice, and corn syrup. Blend until smooth. Add dry mixture and chocolate. Mix well, into stiff dough.
Roll into balls and roll balls in sugar. Store in refrigerator.
Almond-Walnut Butter Toffee
2 1/4 cups granulated sugar
1 1/4 cups butter
1/2 cup water
1 teaspoon salt
1 1/2 cups chopped blanched almonds
1 cup chopped walnuts - divided use
1 (6-ounce) package semisweet chocolate chips (1 cup)
Butter a 13 x 9 x 2-inch pan and set pan aside in a warm area.
Combine first 4 ingredients in a large heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring constantly, to hard crack stage, 300F (150C).
Remove from heat, and stir in almonds and 1/2 cup walnuts. Pour into prepared pan, quickly spreading mixture to edges of pan. Sprinkle with chocolate chips; let stand 1 minute or until chocolate begins to melt. Spread chocolate evenly over candy. Sprinkle with remaining 1/2 cup walnuts. Let stand until set. Break into pieces. Store in an airtight container in a cool area or the refrigerator.
Makes about 1 1/4 pounds.
Chocolate Molasses Maple Toffee
1 cup granulated sugar
1 cup packed brown sugar
1 cup butter
1/4 cup water
1 1/2 tablespoons molasses
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon maple extract
2 1/2 cups milk chocolate morsels - divided use
2 cups toasted pecans or walnuts, chopped - divided use
Combine sugar, brown sugar, butter, water, molasses and cinnamon in a large saucepan. Cook over low heat, stirring gently until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes. Wash down sugar crystals from side of pan. Uncover and cook to hard crack stage at 300F (150C). Remove from heat and stir in vanilla and maple extract.
Pour into 15 x 10 x 1-inch greased jelly roll pan, quickly spreading mixture to edges of pan (Tip: slightly warm the pan in oven first and candy mixture will spread easier.). Sprinkle 1 1/4 cups chocolate morsels over hot toffee. Let stand 1 minute or until chocolate begins to melt. Spread chocolate evenly over candy. Sprinkle with 1 cup chopped pecans or walnuts and let stand until set.
Place remaining 1 1/4 cups chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts. Remove from heat.
Run a knife around the edge of toffee in jelly roll pan. Carefully invert toffee onto waxed paper lined baking sheet. Spread melted chocolate over uncoated side of toffee. Sprinkle with remaining 1 cup chopped pecans. Let stand until set. Break into pieces.
Makes about 2 1/2 pounds candy.
Goober Clusters
1 (12-ounce) package or 2 cups NESTLÉ® TOLL HOUSE® Premier White Morsels
1/4 cup creamy or chunky peanut butter
3 cups toasted rice cereal
1 (7-ounce) package or 1 cup NESTLÉ® GOOBERS® Milk Chocolate-Covered Peanuts
Line tray or baking sheet with waxed paper.
Place morsels and peanut butter in large microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until morsels are melted.
Stir in cereal and Goobers until combined. Drop by rounded tablespoon onto waxed paper; let stand until set.
Makes 3 dozen pieces.
Chewy Texas Pralines
1 cup granulated sugar
1 cup light corn syrup
1/8 teaspoon salt
14 tablespoons milk
1/4 cup butter or margarine
2 cups pecan halves
1/2 teaspoon vanilla extract
In a heavy saucepan, mix together sugar, light corn syrup, and salt. Cook over medium heat, stirring occasionally, until mixture reaches 245F (120C), about 20 to 25 minutes, or forms a firm ball when dropped into cold water.
Gradually add milk, margarine, and pecan halves. Cook for 1 to 2 minutes after adding the last ingredient, returning the mixture to a boil.
Remove from the heat and stir in vanilla.
Drop by teaspoonfuls onto greased baking sheets.
Cool until set before wrapping.
Makes 24 pieces.
Milky Pecan Pralines
4 cups granulated sugar
1 (14-ounce) can sweetened condensed milk
1 cup water
4 tablespoons light corn syrup
5 cups chopped pecans
1 tablespoon butter
1 teaspoon vanilla extract
Cover a cookie sheet with buttered wax paper; set aside.
In a heavy saucepan over low heat, combine sugar, condensed milk, water and syrup. Cook on low heat until mixture reaches the soft-ball stage (see note).
Remove from heat. Add pecans, butter and vanilla. Beat until smooth. Spread onto prepared wax paper and let cool. (If the candy gets hard before all spooned out, add a little water, and reheat.)
Makes 24 pieces.
Chocolate Billionaires Recipe
1 14-oz. package caramels
3 T. water
1 1/2 C. chopped pecans
1 C. coarsely crushed crisp rice cereal
1 T. shortening
2 C. semi sweet or milk chocolate chips
In top of double boiler over low heat, melt caramels with water. Remove from heat and stir in pecans and cereal. Drop by rounded teaspoons onto lightly greased waxed paper. Chill until firm.
Melt chocolate chips and shortening in the double boiler or heavy saucepan and dip candies until coated. Place on wax paper and chill until set. Store in airtight container.
Makes about 4 dozen candies.
Chocolate-covered Brandied Cherries
50 maraschino cherries, drained
3/4 cup brandy
3 tablespoons butter
3 tablespoons white corn syrup
1/4 tsp. salt
2 cups powdered sugar, sifted
1½ pounds dipping chocolate - white or dark
Pour brandy over drained cherries; let sit for two days.
Combine butter, salt and corn syrup; blend until smooth. Add powdered sugar and mix well. Knead until smooth and shiny; chill 1/2 hour wrapped in waxed paper.
While chilling, drain cherries and reserve brandy marinade for another use, if desired. Shape a marble-sized piece of the fondant around each cherry; place on wax-paper lined tray. Chill about 2 hours.
Melt chocolate in a double boiler, stirring constantly. Dip the cherries and place on wax paper-lined tray. Place in refrigerator to set. Store in a covered container in a cool dark place, to ripen, for 10-14 days.