CHOCOLATE NUT TOFFEE
1/2 c. chopped nuts
3/4 c. brown sugar
1/2 c. butter or margarine
1 c. (6 oz. bag) semisweet chocolate chips
Spread nuts over bottom of a lightly buttered 8-inch square pan. Combine brown sugar and butter in a medium saucepan. Bring to a rolling boil, stirring constantly. Boil about 7 minutes or to a temperature of 270* F. Pour over nuts in pan. Sprinkle with chocolate chips. Cover tightly with foil for 2 minutes. Then spread chocolate evenly. Cool. Break into pieces. Makes about 1 pound.
IMITATION SKOR BARS
1 c. margarine
1 c. brown sugar
1 pkg. chocolate chips
Line a cookie sheet with foil. Spray with Pam, or grease with butter or margarine. Put a single layer of soda crackers (1 sleeve), salt side up on foil. Melt margarine and add brown sugar. Bring to a boil for 3 minutes, stirring constantly with a metal spoon.
Pour boiled mixture over the crackers and put in 350* F. oven just until it bubbles (about 5 minutes). Spread chocolate chips over caramel mixture, wait a couple of minutes, then spread them. You can top with smarties, nuts, miniature candies, etc, or leave plain. Put in freezer, then break into pieces. Store in the fridge.
Very good with pecans on top!
CANDY CANE TOFFEE
2 Â¼ LB.
1 Â½ c. sugar
2 sticks (1 c.) butter
3 T. water
1 T. light corn syrup
1 t. vanilla extract
2 c. (12 oz.) semisweet chocolate chips
Â¾ c. coarsely chopped candy canes
Line 13 X 9-inch with foil, extending foil 2-inches above ends of pan. Lightly spray foil. Bring sugar, butter, water and corn syrup to a boil. Boil, without stirring to 300* F. - 310* F. on candy thermometer. Remove from heat, stir in vanilla (carefully - it will splatter). Pour into prepared pan. Wait 2 minutes; sprinkle evenly with chips; spread over when they become shiny. Sprinkle with chopped candy canes. Refrigerate at least 2 hours. Lift out and break into pieces. Will keep for one month.
2 2/3 c. semisweet pieces
14 oz. sweetened condensed milk
2 t. vanilla extract
2 c. mini marshmallows
Line 8-inch square pan. Melt chips with milk. Cool 2 minutes. Add vanilla; fold in marshmallows. Pour into prepared pan. Chill 3 hours or until firm. Cut into 1-inch squares
1 c. brown sugar
1/2 c. granulated sugar
1/2 c. heavy cream
4 T. unsalted butter
2 T. water
1 c. pecan halves
In heavy-bottomed saucepan, combine brown sugar, sugar, heavy cream, butter, and water. Place over medium-high heat and stir constantly until pralines reach the softball stage, 238* - 240* F. Add pecans, and remove from heat. Continue to stir candy vigorously with wooden spoon until candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
1 c. sesame seeds
1 lb. box light brown sugar
2 T. butter
1/2 c. milk
1 T. white vinegar
Heavily butter an 11 X 2-inch pyrex baking dish. Wash sesame seeds and remove any debris that may be in the seeds and drain well. Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet. Pour seeds into skillet and stir constantly. Dry and parch seeds until light brown, approximately 2 minutes. Do not burn seeds. In a heavy saucepan, combine and melt sugar, butter, milk and vinegar. Using a wooden spoon, stir constantly until ingredients are dissolved. Cook over medium high heat to light crack stage. If using a candy thermometer, the temperature should be between 265* and 285* F. Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with your spoon. Pour immediately into prepared dish. Score candy while still warm and cut into squares when cool.
3 sticks margarine or butter
6 c. sugar
1 can (13 oz.) evaporated milk
2 pkgs. (12 oz. each) semi-sweet chocolate chips*
1 jar (13 oz.) marshmallow creme
2 c. chopped nuts (optional)
2 t. vanilla
Mix butter, sugar, and milk in heavy saucepan. Bring to FULL boil over medium-high heat stirring constantly. HINT: if you use a good non-stick pan you don’t have to stir as much. Boil for 5 minutes or until candy thermometer reaches 234* F. (soft ball stage).
Remove from heat and add chocolate chips, marshmallow creme, vanilla, and nuts. Stir until chips and marshmallow crÃ¨me is melted. HINT: to make the mixing easier, put the chocolate and marshmallow creme in a double boiler over low heat while the butter, sugar and milk is cooking. This allows for easier and faster mixing. Immediately pour into prepared pan. I use a nonstick jellyroll pan. Allow to cool before cutting.
FOR PEANUT BUTTER FUDGE: *Substitute the same amount of Peanut Butter for the chocolate. Makes about 6 lbs. of fudge.
DOUBLE CHOCOLATE TRUFFLES
MAKES 30 SERVINGS
8 oz. bittersweet chocolate, chopped
Â½ c. heavy cream
Â¼ c. sweetened coconut
Â½ c. chopped toasted hazelnuts
Â½ c. chocolate sprinkles
Place chocolate in small bowl. Over medium heat, bring cream to boil; pour over chocolate. Let sit 1 minute; stir smooth. Cover with foil and chill. Use melon baller to form balls. Roll in nuts, etc. Pipe wit melted chocolate, if desired.
MAKES 12 SERVINGS
8 oz. bittersweet chocolate, melted
8 oz. white chocolate, melted
Â½ t. freshly grated nutmeg
1/3 c. chopped salted pistachios
1/3 c. sweetened dried cranberries (Craisins)
1 T. chopped crystallized ginger
Spread bittersweet chocolate in foil-lined 9-inch pan coated with cooking spray. Combine white chocolate and nutmeg. Spread evenly over bittersweet chocolate. Combine nuts, craisins and ginger. Sprinkle over and lightly press. Chill 1 hour or until firm. Cut into triangles.
1 lb. box confectioners? sugar
1/2 c. cocoa
1/4 t. salt
6 T. butter
1/4 c. milk
1 T. vanilla
1 c. chopped nuts
Combine all ingredients except nuts in top of double boiler. Place over simmering water and stir until smooth. Add nuts. Spread candy quickly into a buttered 9-inch pan.
Chill, cut into squares and serve.