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 Posted: Wed Aug 02, 2006 10:21 am
This a a place for everyone to post and comment on all recpies involving candies. Together we can build a huge and amazing cookbook all of our own.
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Posted: Wed Aug 02, 2006 10:31 am
Peppermint Bark
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
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Posted: Wed Aug 02, 2006 10:32 am
Pumpkin Truffles
1 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground gloves
2 cups cream
1 pound dark chocolate, finely chopped
1 ounce butter, room temperature
1/4 cup orange-flavored liqueur, optional (recommended: Grand Marnier)
6 ounces melted dark chocolate
3 ounces cocoa powder
In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside. In a medium saucepan over high heat, add cream. When cream boils, take off heat. In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards. Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine. Add the butter and liqueur, if using. Cover tightly with plastic wrap and refrigerate until chilled.
On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller. Place in refrigerator for 1 hour, or until chilled. Remove truffles from refrigerator and dip each in melted chocolate. Roll in cocoa powder and serve.
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Posted: Wed Aug 02, 2006 10:33 am
Vanilla Butter Cream
1 pound sugar
3 1/4 ounces regular corn syrup
1 teaspoon vanilla
3 1/4 ounces water
3 1/4 ounces butter
1 1/2 ounces flour
Melted chocolate, for dipping
Cook the sugar, corn syrup, vanilla, and water in a saucepan over medium heat to 245 degrees F. At 235 degrees F wash down the side of the pan with a brush soaked in water to remove sugar crystals. Pour the cooked batch into a mixing bowl and let it cool to 110 degrees F. If sugar crystals form on top of the batch as it is cooling, sprinkle the sugar crystals lightly with water to dissolve.
Melt the butter. When the sugar mixture reaches 110 degrees F, start the mixer on slow speed and add the flour and butter. Continue mixing until batch becomes semi-firm. Pour batch onto a table (previously sprinkled with flour). Dip hands into flour and knead batch until it is soft and creamy. Take small sections of the batch and roll it into a 1-inch diameter tube. Cut the tube with a butter knife into bite size pieces. Roll each piece and place on waxed paper. Keep at room temperature (65 to 75 degrees F) for 4 to 24 hours. Coat the pieces with chocolate. The coated vanilla butter creams may be eaten after another 24 hours.
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Posted: Thu Nov 30, 2006 3:13 pm
Fantasy Fudge
3 cups sugar
3/4 cup margarine
1 (12 ounce) package
semisweet chocolote pieces
1 (5 1/3 ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 cup chopped nuts (optional)
1 teaspoon vanilla
Combine sugar, margarine, and milk in heavy 2 1/2 quart saucepan; bring to a full rolling boil. STIR CONSTANTLY! Continue boiling 5 minutes over medium heat. STIR CONSTANTLY!
Remove from heat, stir in chocolate pieces until melted. Add marshmallow creme, nuts (optional), and vanilla; beat until well blended.
Pour into a greased 9x13 inch pan. Cool at room temperature and cut into squares. Makes three pounds.
We found this recipe in the Recipe Hall of Fame: Dessert Cookbook.
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Posted: Sun Jan 07, 2007 4:19 pm
Nanaimo mint fudge!!!!!
Buy 1 pack of robin hood mint nanaimo bar mix and follow the directions
in package 2 add more water , and a little butter
in pack three add a little extra milk chocolate
let cool and enjoy
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