Homemade Chocolates and
other Candies
In saucepan, combine whipping cream & butter. Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly. Stir in vanilla. Pour into shallow glass dish. Cover; chill until firm. With spoon scoop mixture into 1 inch balls.
Coating
Melt chocolate & shortening over low heat; stirring constantly. (use 1 Tbls of shortening for every 6 oz. of chocolate) When mixture is smooth remove from heat. Dip each truffle into coating. (I found dropping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in paper candy-cups (they look like muffin papers only smaller) & allow to harden. Mix 1/4 c. powdered sugar & 1/2 tsp. of milk. Drizzle over truffles in various designs.
In a microwave or double
boiler, melt confectionery coating,
butter and cream
over low heat until smooth. stirring frequently. Stir in sugar. (If
mixture separates,
beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill
for 20 minutes or
until slightly hardened. Using a melon bailer or spoon, scoop out and
shape into 1-in.
balls. Roll in sugar. Store in an airtight container in the
refrigerator. Yield: about 5
dozen
In mixing bowl, combine sugar, butter, milk, &
extract; mix well. Knead into
large ball. Roll into 1 inch balls & flatten each into 2 inch
circle. Wrap around
cherries & lightly roll in hands. Place with stem up on waxed
paper-lined baking
sheet. Cover loosely & refrigerate 4 hours or over night. Melt
the chocolate chips
& shortening in a double-boiler or microwave-safe bowl. Holding
onto stem, dip
cherries into chocolate; set on waxed paper to harden. Store in a
covered container.
Refrigerate 1-2 weeks before serving. The longer the sit the juicier
the center will be.
Yield: about 3 dozen.
*We have found that the cheap brand of cherries make a very dry cherry
so you may not want
to drain them much. If you end up with a dry filling store them on the
counter for a week,
which seems to help some.
Melt chocolate & milk over low heat. Remove from heat. Stir in powdered sugar, nuts & cherries, mix well. Chill until cool enough to handle. Shape into 1-inch balls & roll in nuts or coconut. Chill at least 4 hours. Keep chilled.
Place chocolate chips in a mixing bowl; set aside. In a saucepan, bring
cream and orange
peel to a gentle boil; immediately pour over chips. Let stand for 1
minute; whisk until
smooth. Add the extract. Cover and chill for 35 minutes or until
mixture begins to
thicken. Beat for 10-15 seconds or just until mixture lightens in color
(do not overheat).
Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover
and chill for 5
minutes. Gently shape into balls; roll half in pecans. In a microwave
or double boiler,
melt chocolate and shortening; stir until smooth. Dip remaining balls
in chocolate. Place
on waxed paper to harden. Store in the refrigerator.
Yield: 6 dozen.
Mix first 3 ingredients. Shape into balls. Chill or freeze. Melt chocolate chips & shortening in the top of a double boiler. Dip balls (using a toothpick) into hot chocolate mixture. Place on waxed paper until cool.
In a 2-quart sauce pan, combine sugar, corn syrup, salt & water. Cook to a hard ball stage (260'F) stirring only until the sugar is dissolved. Meanwhile, beat egg whites until stiff peaks form. Gradually pour sugar syrup over egg whites, beating at high speed with an electric mixer. Add vanilla & beat candy until it holds its shape; 4-5 minutes. Quickly drop from a teaspoon onto waxed paper. Allow to dry. Makes about 40 pieces.
Melt chocolate chips, stir in corn syrup & vanilla. Stir in gradually, evaporated milk & sugar. Add wafer crumbs & nuts; mix well. Let stand about 30 minutes. Then shape into 1 inch balls & roll in ground nuts or coconut. Chill. Makes 4 1/2 dozen.
Beat cream cheese, sugar & vanilla in large mixing bowl at medium speed with electric mixer until well blended. Gradually add chocolate; mix well. Stir in nuts. Spread in greased 8 inch square pan. Chill several hours. NOTE: you can also use 3/4 c. nuts & 3/4 c. dried apricots or other dried fruit.
Line 8 or 9 inch square pan with foil; butter foil. In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil without stirring, to 234 degrees F. on a candy thermometer. (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water.) <Bulb of candy thermometer should not rest on bottom of pan> Remove from heat. Add butter & vanilla. DO NOT STIR! Cool at room temperature to 110 F (lukewarm). Beat with wooden spoon until fudge thickens & loses some of its gloss. Quickly spread into prepared pan; cool. Cut into squares.
*it is very important not to use a wire whisk or anything like that. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.
Combine first 4 ingredients, microwave on High until mixture boils; about 3 minutes. Stir in confectioner's sugar & vanilla. Pour into a greased 8-inch square pan. Heat caramels & water in microwave until melted. Stir in peanuts & spread over chocolate layer. Microwave chocolate chips on High for 1 minute or until melted. Spread over caramel layer. Chill until firm.
Butter loaf pan (9x5x3). Mix granulated sugar, milk, peanut butter & corn syrup in sauce pan. Heat to a boiling over medium heat, stirring frequently. Boil & stir 1 minute; remove from heat. Cool, without stirring, until bottom of pan is lukewarm, about 45 minutes. Stir in nuts & vanilla, add powdered sugar until mixture is very stiff. Press into pan. Refrigerate until firm, about 30 minutes. Cut into 1 inch squares.
Mix together all ingredients; chill. Form into 1-inch balls; chill again on waxed paper lined cookie sheet. Dip in a chocolate coating. Chill for another hour.
*original recipe calls for 2 cans or 3/4 of a large bag of coconut. So 2 c. is a guess on my part, based on the size of a bag of coconut.
Coating
Melt chocolate & shortening over low heat; stirring constantly. (use 1 Tbls of shortening for every 6 oz. of chocolate)
Beat cream cheese, margarine, corn syrup and extract in large mixing bowl at medium speed with electric mixer until well blended. Gradually add 4 cups powdered sugar; mix well. Divide mixture into thirds. Knead few drops green food coloring into one third; repeat with red food coloring and second third. Wrap each third in plastic wrap. Working with one color mixture at a time, shape into 3/4-inch balls. Place on waxed paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in sugar. Repeat with remaining mixtures. Decorating with icing. Chill. Makes 5 dozen.
Try my Easy (but Elegant) Chocolates - they make great gifts, year round.
Appetizer Recipes, Maindish Recipes, Bread Recipes, Dessert Recipes, Candy Recipes, Salad Recipes, Recipe Index Page
Feel free to email me for my complete collection fudge or candy recipes! And visit my dessert recipe page for other types of chocolate recipes.
|
Find recipes: |
| This "Wild About Chocolate" Webring site is maintained by Johnson Family |
 |
|
Skip Next ~ Next 5 Sites Random Site ~List Sites Chocolate! Sinfully delightful! |
|
||
