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| | From:  jackiendaisy (Original Message) | Sent: 4/27/2005 2:43 AM |
Almond White Chocolate Bark 1 c Almonds; whole
8 oz White chocolate; chopped
1/2 c Dried apricot halves; quartered
Spread almonds in a single layer in shallow pan. Place in cold oven; toast at 350 degrees 12 to 15 minutes, stirring occasionally, until lightly toasted. Cool. Melt white chocolate in top of a double boiler over very low heat. Remove from stove, and stir in almonds and apricots. Drop by heaping tablespoons onto waxed paper. Refrigerate until cool and hardened. Store in airtight container in refrigerator. Keeps up to 2 weeks. Makes 12 large candies...or 24 small. |
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Chocolate Hazelnut Toffee 1 c Butter
1 c Granulated sugar
3 tb Water
1 tb Light corn syrup
1/3 c Chopped Oregon hazelnuts
8 oz Semi-sweet chocolate
2/3 c Finely chopped hazelnuts -(Oregon hazelnuts)
Melt butter in sauce pan. Add sugar, water and corn syrup. Cook to 290 or until a small amount forms a brittle thread in cold water. Remove from heat. Stir in chopped hazelnuts. Spread evenly on buttered baking sheet. Melt chocolate over hot water. Break toffee in small pieces and coat with chocolate, then roll in finely chopped hazelnuts. |
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Chocolate Marble Bark 8 oz Bittersweet chocolate -- OR semi-sweet chocolate -- chopped 3 1/2 oz bar (2/3 c.)
1 oz white chocolate baking bar melted
macadamia nuts -- chopped
Line cookie sheet with parchment paper. In medium saucepan over Low heat, melt bittersweet chocolate just until soft. Stir until smooth. Cool 5 minutes. Stir in nuts. Spread mixture on paper-lined cookie sheet to 1/4" thickness. Drizzle with melted whilte chocolate baking bar, swirl with toothpick. Refrigerate until firm. Break into pieces. Makes 18 (2x2") pieces. |
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Chocolate Marzipan Slices 7 oz Almond Paste; 2 tubes
2 oz Semi-Sweet Chocolate; *
1/4 c Almonds; Chopped
Powdered Sugar
* Use 2 squares that have been melted and cooled. Mix the almond paste, chocolate and almonds thoroughly. Knead on a surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color and consistency. Shape into a roll, about 6 inches long; roll in powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours and then cut the roll into 1/4-inch slices. Makes about 24 candies |
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Chocolate Nut Bark 1 Semi-sweet chocolate bits
1 c Whole almonds; toasted
Place chocolate bits in microwave safe bowl and cover with plastic
wrap. Microwave at MEDIUM for 6 minutes or until bits are glossy but
hold their shape. Stir in toasted almonds. Spread evenly over waxed
paper covered cardboard, or cookie sheet. Chill until firm. Break
into pieces.
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Chocolate Toffee 1 Sleeve saltines
2 Sticks butter
1/2 c Sugar
12 oz Semi-sweet chocolate chips
Preheat oven to 350F. Line jelly roll pan with foil. Arrange saltines evenly on foil in pan. Melt butter and sugar together in a saucepan. Pour butter and sugar mixture evenly over saltines. Heat in oven for 8-10 mins. until brown and bubbly. Remove from oven and distribute chips evenly over saltines. Wait a minute until they start to melt, then spread the chocolate evenly across saltines. Refrigerate |
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| | Chocolate Truffles 1 Bitter chocolate glaze
2 tb Rum
1/2 c Dark cocoa, sifted
Cook bitter chocolate glaze until very thick. Cool Add rum. Refrigerate until very cold and firm. Roll into 3/4 inch balls. Roll balls in cocoa. Refrigerate or freeze. | |
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Chocolate Turtles 1 lb Caramels
2 tb Water
1/2 lb Salted nuts (or pecans)
1 pk Chocolate chips
Melt caramels in water in the top of a double boilier. arrange nuts in clusters on buttered cookie sheet; drop 1 ts caramel on each nut cluser. melt chocolate, spread over caramels. |
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Chocolate-Covered Candy Canes 1/2 c Nestle Toll House semi-sweet chocolate morsels
2 ts Shortening
16 Peppermint candy canes or sticks (about 6 inches)
Crushed hard peppermint candy or Nestle Toll House semi-sweet chocolate mini morsels, if desired
Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Heat chocolate morsels and shortening in 1 quart saucepan over low heat until melted. Tip saucepan so chocolate runs to 1 side. Dip 1 candy cane at a time into chocolate, coating about three-fourths of each stick with chocolate. Place in pan. Let stand about 2 minutes or until chocolate is partially dry. Roll chocolate-dipped ends in crushed peppermint candy. Let stand about 10 minutes or until chocolate is dry. Store loosely covered at room temperature up to 2 weeks. Yield: 16 candy canes. |
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| | Chocolatey Peanut Brittle 1/4 c Cocoa
1 ts Baking Soda
1 tb Butter
1 c Sugar
1/2 c Light Corn Syrup
1/4 c Whipping (Heavy) Cream
1 1/4 c Salted Peanuts
Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda then add the butter. Set aside. In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream. Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water separates into threads which are hard and brittle. (Make sure that the bulb of the candy thermometer is not resting on the bottom of the pan when using one.) Remove from the heat and stir in the cocoa mixture. Immediately pour onto the prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness. Place the cookie sheet on a wire rack to cool completely. When the candy is cold, snap into pieces and store in a tightly covered container. | |
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Cocoa Mocha Mint 1 oz White creme de cacao
1 oz Kahlua
1 oz White creme de menthe
1 oz Sweet cream
Cracked ice
Fill a mixing glass with cracked ice. Add creme de cacao, Kahlua, creme de menthe, and cream. Shake and strain into a chilled cocktail glass. |
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Easy Chocolate Peanut Candy 12 oz Chocolate Chips
20 oz Peanut Butter Chips
1 1/2 c Peanuts
Put two 10-ounce bags of peanut butter chips and one 12-ounce bag of semi-sweet chocolate chips in glass or ceramic microwaveable bowl. Heat on high for 90 seconds. Stir. Continue heating in about 20 second intervals until chocolate and peanut butter chips are melted. Stir well and then stir in peanuts. Put by spoonfuls on cookie sheet covered with waxed paper or parchment. Let cool. Can be frozen. |
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Easy Turtle Candy 4 oz Pecan halves (about 72)
24 Caramel candies
1 ts Shortening
6 oz Semi-sweet chocolate chips
Heat oven to 300 degrees . Cover cookies sheet with aluminum foil, shiny side up; lightly grease. For each candy, place 3 pecan halves in a "Y" shape on foil. Place 1 caramel candy in center of each "Y". Bake just until caramel is melted, about 9 - 10 minutes. Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate 30 minutes. |
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| | English Butter Chocolate Toffee 2 Butter
1 c Sugar
1 tb Corn syrup
1 ts Vanilla extract
6 oz Semisweet chocolate chips; m
3/4 c Almonds, roasted; diced
In a large heavy 4 1/2-qt saucepan, combine butter, sugar, corn syrup, and 3 Tbs water. Heat over medium heat, stirring often, until butter melts. Cover and heat to boiling over medium-high heat. Boil 1 min. Remove cover; place a candy thermometer in pan. Cook over medium-high heat until syrup reaches 300 F, stirring often after mixture reaches 250 F to prevent scorching. If mixture begins to darken at sides of pan, reduce heat to medium. Stir in vanilla. Pour toffee immediately into a well-buttered 9-inch square metal pan (do not use glass, or candy will be too difficult to remove). Let cool completely at room temperature. Turn toffee out of pan onto a sheet of wax paper or foil. Spread half of melted chocolate over toffee and sprinkle half of almonds on top, pressing lightly into chocolate. Let stand until chocolate is almost set. Turn over and spread uncoated side with remaining chocolate and sprinkle with remaining nuts. Let stand overnight until chocolate is set and completely dry. Break into pieces. Store in an airtight container at room temperature. | |
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Frango Mints 12 oz Chocolate
1 Peppermint extract
1/2 c Margarine
1 1/2 c Powdered sugar
2 Eggs
2 ts Vanilla
Melt and cool chocolate. Cream together margarine, sugar, eggs and vanilla. Add cooled chocolate and a few drops of mint to creamed mixture. Pack into 8 inch square pan. Cool and set and cut in squares. |
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| | Fudgemallow Candy 1 pk (12 oz) chocolate chips
1 c Chunk peanut butter
1 pk (6 1/4 oz) miniature marshmallows
Melt chocolate chips with peanut butter in saucepan over Low heat, stirring until smooth. Alternately, microwave chcolate chips and peanut butter in 2 qt. bowl on Med for 2-3 minutes or until melted, stirring after each minute. Fold in marshmallows. Pour into greased 9' square pan and chill until firm. Cut into squares. | |
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