chocolates

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: NO COOK BONBONS : -------------------------------------------------------------------------------- : 1/4 c. butter or oleo, : softened : 3 Tbsp. evaporated milk : red and green food coloring : 5 to 6 c. sifted confectioners : sugar : few drops almond extract : peppermint extract, or maple : 1 egg white : Cream butter or margarine in large bowl until smooth. : Blend in 2 cups of the sugar and the egg white. Mix in the : evaporated milk and enough of the remaining sugar to make the : fondant easy to handle. Soft, yet firm enough to knead without : crumbling. Turn out on a board lightly dusted with powdered : sugar. Form into a wad and cut into 3 pieces. Knead the : almond extract into one portion. Color the second portion pale : green and flavor lightly with peppermint, or the maple extract. : Color the remaining portion pink and may be flavored with peppermint or oil of : cloves. Fondant may be formed into patties or balls to be : dipped in chocolate. : Chocolate For Dipping: : 6 oz. semi-sweet chocolate : chips : 1 inch sq. paraffin : 1 Tbsp. oil : In the top of a double boiler over barely boiling water, : melt all together, stirring with wooden spoon to keep from : scorching and sticking. When all melted together, mix well. : Remove pans from heat, but not the chocolate from the water, : this helps keep the chocolate right for dipping. If dipping : for chocolates, use a toothpick to dip fondant balls. Place on : wax paper. For fruits hold to stem, if they have one, if not : use toothpick or insert a fork into fruit. Bananas are great : dipped in the chocolate and rolled in chopped nuts and frozen. : Serve right from the freezer. If chocolate dip becomes too : stiff, return to heat for a few minutes. : -------------------------------------------------------------------------------- : TURTLE CANDIES : -------------------------------------------------------------------------------- : 2 pkg. (4 oz. each) pecan : halves : 36 caramels : 36 pieces chocolate miniatures : Arrange 5 pecan halves together on cookie sheet to : resemble feet and head of turtle. Place 1 caramel in center of : each. Continue until you have 36 turtles. Carefully place : cookie sheet in 325 degrees oven until caramel softens, about 5 : minutes. Remove from oven, flatten caramels over pecans with : buttered spatula. Place one chocolate on each. Chocolates : will soften from heat of caramels. Gently swirl softened : chocolate if desired. Transfer candies to waxed paper to cool. : -------------------------------------------------------------------------------- : COCONUT CHERRY BONBONS : -------------------------------------------------------------------------------- : 1 cube oleo, melted : 1 1/2 boxes powdered sugar : 1 can Eagle Brand milk : 1 pkg. (economy size) Angel : Flake coconut : 1 c. finely chopped nuts : maraschino cherries : Mix all except cherries and let chill overnight. Roll : into small balls with a cherry inside each. Melt two packages : chocolate chips and dip to cover.** : **Baker's semi-sweet chocolate, available in 8 ounce : packages. Cut up chocolate into bowl. Set into a bowl of hot : water. Allow to melt slowly. When about half melted, remove : bowl from water and beat with fork until all lumps are melted. : Then place chocolate over a second bowl of water. This time at : 85 degrees (lukewarm). For best dipping temperature, should be 83 degrees to : 85 degrees. If it is too warm, the finished candies will be streaked : or spotted. Dip chocolates in a cool dry room about 65 degrees. They : should harden within a few minutes after placing them on waxed : paper. Use a two tined meat fork for dipping or make one from : a coat hanger wire. Drop a center into the chocolate; slip : fork under the center and flip it over. Be sure it is covered : with chocolate completely. : Caution: Do not allow any water to get into the choco- : late when melting. One or two drops will ruin the entire : batch. : -------------------------------------------------------------------------------- : HEAVENLY TRUFFLES : -------------------------------------------------------------------------------- : 2 (6 oz.) pkg. semi-sweet : chocolate pieces : 3/4 c. Eagle Brand milk : a few grains salt : 1 c. chopped California : walnuts : 1 tsp. vanilla extract : Make day before serving as follows: In double boiler : over hot (not boiling) water, melt chocolate. Stir in con- : densed milk, salt, chopped nuts and vanilla. Pour into greased : and waxed paper lined 9 x 5 x 3-inch loaf pan. Cool for a few : hours. When firm, cut into squares. Makes 1 1/4 pounds. : French Chocolates: Cool truffle mixture above until : easy to shape into small balls. Dip each ball into finely : grated or snipped, flaked coconut, chopped nuts, sweetened : cocoa powder, instant coffee powder or chocolate shot.

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