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Chocolate Walnut Rum Balls
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Ingredients
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1 c Walnuts, finely chopped
2 c Bittersweet chocolate, grated
1 1/2 c Sifted confectioner's sugar
4 tb Rum
Cocoa powder
Method:-
Combine nuts, sugar, and chocolate. Moisten with rum to form a
stiff dough. Form into small balls and roll in cocoa to coat
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Chocolatey
Peanut Brittle
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Ingredients
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1/4 c Cocoa
1 ts Baking Soda
1 tb Butter
1 c Sugar
1/2 c Light Corn Syrup
1/4 c Whipping Cream
1 1/4 c Salted Peanuts
Method :-
Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda. Add the butter then 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). 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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Clingons (Microwave)
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Ingredients
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4 1/2 c Minature marshmallows, divided
1/2 c Peanut butter
1/4 c Butter
3 1/2 c Rice Chex
1/2 c M&M's
3 1/2 c Corn Chex
Method :-
Grease a 13x9x2-inch baking pan; set
aside. In large bowl, combine 4 cups marshmallows, peanut butter and butter. Microwave on high 2 minutes or until melted; stir until
smooth. Add the remaining 1/2 cup of marshmallows, Rice Chex, M&M's and Corn Chex;
stir thoroughly. Spread cereal mixture evenly into prepared pan.
Refrigerate for about an hour. To serve, pull apart and enjoy.
Refrigerate any leftovers in an airtight container. |
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Caramel Turtles |
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Ingredients
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1 c Pecan halves
36 Caramels
1/2 c Sweet chocolate, melted
Method :-
Preheat oven to 325 degrees. Grease cookie sheet. Arrange
pecans, flat side down, in clusters of four. Place one caramel
on each cluster. Heat until caramels soften, about 4-8 minutes.
remove from oven. Flatten caramel with buttered spatula. Cool
slightly then remove to wax paper. Swirl chocolate on top. |
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Chocolate Balls
with Cherry Centers |
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Ingredients
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50 Whole candied cherries
3/4 c Cherry brandy
7/8 c Butter, softened
1 1/3 c Powdered sugar
1/2 lb Sweet milk chocolate*
1/4 lb Unsweetened baking chocolate*
3 tb Unsweetened cocoa
1/3 c Powdered sugar
1/3 c Unsweetened cocoa
*Broken into pieces.
Method :-
Soak the cherries in the brandy overnight or longer. Drain the cherries, reserve the
brandy. Cream the butter and sugar in a mixer. In a double boiler, melt the sweet milk chocolate and the Unsweetened baking
chocolate. Add the melted chocolate, a spoonful at a time, into the butter/sugar mixture and mix thoroughly by
hand. Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed. Add the 3 tb cocoa and mix by
hand. Put mixture in the freezer and thoroughly chill. Prepare a surface to assemble the balls. Mix together the powdered sugar and
cocoa. On a piece of waxed paper, heavily dust with the cocoa powdered sugar
mixture. Remove the chocolate from the freezer when it is chilled and
stiff. For each cherry, spoon out a heaping teaspoon of the chocolate and drop on dusted
paper. Dip your fingers into the cocoa/sugar mixture and flatten chocolate to a small
pancake. Place a cherry in the center and fold chocolate around it. Gently roll the ball between your palms to form and finish by rolling the ball in the cocoa/sugar
mixture. Repeat for each cherry. If the chocolate mixture softens, return to the freezer to firm
up. Place the completed balls in a container with a lid and store in the
fridge. These balls are dense and heavy with a rich chocolate flavor. For a lighter flavor, omit the unsweetened baking chocolate and add 1/4 lb. more milk chocolate.
Licking your fingers is not permitted during the assembly, but mandatory after you are done. (Grin) |
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