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* Exported from MasterCook II *
Chocolate Truffles
Recipe By : St. Louis Post-Dispatch 12/5/88
Serving Size : 6 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
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1 tablespoon orange liqueur
2 tablespoons whipping cream
2 teaspoons plus 1 tablespoon unsalted butter
-- divided
3 ounces semisweet chocolate
-- broken into pieces
3 ounces bittersweet chocolate
-- broken into pieces
Pour liqueur into small, heavy-bottomed saucepan; heat over high heat about 30 seconds, or until liqueur is reduced by half. Watch closely. Add cream; bring to boil. Reduce heat and simmer 30 seconds, again, watching carefully. Remove from heat. Add 2 teaspoons butter and semisweet chocolate. Stir with wooden spoon until mixture is smooth and melted. Place saucepan in refrigerator until mixture is firm, 1 to 2 hours. Spoon out chocolate and quickly shape into 6 balls, about 1 1/2 inches in diameter. Place balls on foil-lined plate; freeze for 1 hour. In top of double boiler, combine bittersweet chocolate and remaining 1 tablespoon butter. Place over water heated to 120 degrees. Let stand 5 minutes, then gently stir with wooden spoon until mixture is melted and smooth. Remove pan with chocolate and set aside. Pour off some of hot water and add enough cold water to the bottom of the boiler so the water is 86 to 90 degrees. Place pan with chocolate over water and let stand until chocolate is 86 to 90 degrees, stirring occasionally. Remove chocolate centers from freezer. Dip, one at a time, into melted chocolate, turning to coat all sides. Arrange on foil-lined plate. Repeat until all 6 centers are coated. There might be leftover melted chocolate in pan. If so, spoon onto truffles for thicker coating. Let stand at room temperature until set, then refrigerate until serving time. Yield: 6 truffles. Bev Bennett.
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* Exported from MasterCook II *
Foolproof Chocolate Fudge
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Candies
Amount Measure Ingredient -- Preparation Method
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3 cups Semi-sweet chocolate chips
14 ounces Sweetened condensed milk
1 dash Salt
1/2 To 1 c nuts -- chop
1 1/2 teaspoons Vanilla extract
In saucepan, over low heat, melt chocolate chips with condensed milk and a dash of salt. Remove from heat; stir in nuts and vanilla extract. Spread evenly into an aluminum foil-lined 8" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. MM Waldine Van Geffen vghc42a@prodigy.com.
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* Exported from MasterCook II *
Gram's Best Caramels
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Candies
Amount Measure Ingredient -- Preparation Method
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1 1/3 cups Eagle brand sweetened -- condensed milk
1 1/3 cups Brown sugar
1 1/3 cups White sugar
1 1/3 cups Lite corn syrup
1 1/3 cups Butter or margarine
Combine all ingredients. Cook to between soft ball and firm ball stage (approx 275~). Pour into a greased 9x13" pan and set aside to cool. Can put in the refrigerator. When cool cut into squares of desired size and wrap each piece in handi-wrap. VARIATION: Put a layer of chopped walnuts on bottom of greased pan before pouring caramels in pan. MM Waldine Van Geffen vghc42a@prodigy.com.
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* Exported from MasterCook II *
Microwave Caramels
Recipe By : St. Louis Post-Dispatch 12/5/88
Serving Size : 72 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
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1 cup butter or margarine
2 1/2 cups light brown sugar
1 cup light corn syrup
14 ounces sweetened condensed milk (not
evaporated)
1 Dash salt
1 teaspoon vanilla
Place butter in a large mixing bowl. Microwave on Medium-High (70 percent) power 1 to 2 minutes, or until melted. Blend in brown sugar, corn syrup, sweetened condensed milk and salt. Cover with plastic wrap, venting one corner. Microwave on High (100 percent) power 10 to 12 minutes, or until bubbly and thick in consistency. Uncover and stir well. Microwave, uncovered, on Medium-High for 16 to 20 minutes, or until mixture reaches 240 degrees on a microwave-safe candy thermometer, or until candy forms a soft ball in cold water. Mix in vanilla. Pour into buttered (use butter, not solid shortening, because of flavor) 12-by-7-inch baking dish. Let cool to room temperature before cutting. Cut into individual pieces and wrap each piece in plastic wrap or foil (use 4-by-3-inch pieces of waxed paper). Yield: 72 (1-inch) caramels. Tester's note: Flavor and consistency quite close to the conventional method. Judy Humphrey, Lonedell.
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* Exported from MasterCook II *
Old-Fashioned Caramels
Recipe By : St. Louis Post-Dispatch 12/5/88
Serving Size : 100 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
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4 1/4 cups granulated sugar
6 cups light cream or half-and-half
-- (3 pints) divided
2 1/4 cups light corn syrup
2 teaspoons vanilla
1 cup chopped pecans -- (optional)
Put sugar and 2 cups (1 pint) of the cream in heavy-bottomed 6-quart pan. Bring to a boil over low heat, stirring constantly, until mixture comes to a boil. If any sugar crystals are on side of pan, scrape them into the boiling mixture. Add corn syrup. Cook, stirring, to the soft ball stage (236 degrees on a candy thermometer, or use the cold water test; see note). Add another 2 cups of cream; continue to cook and stir until the soft ball stage is reached again. Add remaining 2 cups cream; cook and stir until the soft ball stage is reached again. Each cooking stage takes about 20 to 25 minutes. The candy mixture becomes more caramel in color as the cooking continues. The candy can burn more easily as the candy cools, so keep stirring. After the soft ball stage is reached the third time, add the vanilla and pecans. Pour into a well-buttered 9-by-13-inch pan, or two 9-inch square pans. Do not completely scrape the saucepan. Put scrapings in separate dish for samples. When the caramel has cooled completely, cut it into 1-inch pieces. Wrap each piece individually in small squares of waxed paper or plastic wrap. Yield: 9 1/2 dozen (1-inch) caramels. Tester's note: Wonderful candy! Tastes like caramels should taste - rich and smooth with a delicate taste. The children immediately sliced a fresh Granny Smith apple and heated some of the caramels to dip the apple slices into, then raved about the treat. The recipe is not difficult, but allow about 2 hours to complete the project. Cold water test: Remove saucepan of hot candy from heat. Drop a teaspoon of hot mixture into very cold (but not ice) water. Let stand 1 minute to cool. Pick mixture up with your fingers to see if a soft ball forms that holds its shape slightly; it will be very soft. Ardell Mikus, Wright City.
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* Exported from MasterCook II *
Orange-Chocolate Pralines
Recipe By : St. Louis Post-Dispatch 12/5/88
Serving Size : 36 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
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3/4 cup unsalted butter -- (12 tablespoons)
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 cups pecan pieces
1/2 cup whipping cream
1 cup milk
1 tablespoon plus 1 teaspoon grated orange peel
2 tablespoons vanilla
1 cup semisweet chocolate morsels
-- chilled
Assemble all ingredients and utensils before starting to cook. You will need a large, heavy-bottomed skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons and a baking sheet coated with non-stick vegetable spray. In skillet, melt butter over high heat, about 1 1/2 minutes. Add sugars and pecans. Cook about 4 1/2 minutes, stirring frequently, until pecans are roasted. Stir in cream and milk. Cook, stirring constantly, about 8 minutes, or until small bubbles form around edges of skillet and mixture is dark brown. Stir in orange peel and cook, stirring constantly, about 4 more minutes, or until distinct threads form around edges of pan and candy thermometer reads 240 degrees. Remove from heat and stir in vanilla. Immediately, and working quickly, drop a small handful of chocolate morsels onto about a quarter of mixture, stirring quickly and just enough to coat some of chips but not enough to allow chips to melt. Quickly spoon candy onto baking sheet, using second spoon to push candy off other spoon. Repeat until all morsels are used. Let cool. Cooled pralines should be opaque and somewhat chunky and crumbly. Store at room temperature in airtight container or wrapped individually in plastic or foil. Yield: Approximately 3 dozen. On taste: Pralines are traditionally given as gifts in south Louisiana. The fabulous flavor of these pralines is the taste of Christmas to me. Paul Prudhomme.
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* Exported from MasterCook II *
Peppermint Balls
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Candies
Amount Measure Ingredient -- Preparation Method
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2 tablespoons Cream cheese -- soft
1 teaspoon Milk
1/2 cup Powdered sugar
2 tablespoons Peppermint candies -- crush
1 drop Red food coloring
1 cup Butter
1/2 cup Powdered sugar
2 1/3 cups Flour
1 teaspoon Vanilla
1/4 cup Powdered sugar
6 tablespoons Peppermint candies -- crush
Combine cream cheese and milk and add 1/2 c powdered sugar slowly. Stir in 2 tb candy and food coloring, set aside for filling. Cream butter, 1/2 c powdered sugar, mix in vanilla, then flour. Knead dough into balls, make a deep well in center of each ball with handle of wooden spoon. Fill with 1/4 ts of filling, shape a scant 1/4 ts of dough into a flat round, lay on top of filling; press gently to seal. Place on ungreased cookie sheet, bake 350~ for 12 minutes. Roll warm cookies in combined 1/4 c powdered sugar and 6 tb peppermint candy. MM Waldine Van Geffen vghc42a@prodigy.com.
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