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: SCHOOL DAYS BUTTER COOKIES : -------------------------------------------------------------------------------- : 1 c. softened butter or : margarine : 2/3 c. sugar : 2 1/2 c. flour : 1 tsp. vanilla : Beat butter and sugar until creamy. Add flour and : vanilla. Dough should be soft, but not stiff. (Should be able : to hold in your hand without it sticking.) If too stiff, add a : tablespoon of milk. Make balls about the size of a walnut. : Place on cookie sheet and flatten with fingers or bottom of a : glass dipped in sugar. Bake at 350 degrees until slightly brown. : Makes about 2 dozen cookies. : -------------------------------------------------------------------------------- : SCHOOL PEANUT BUTTER COOKIES : -------------------------------------------------------------------------------- : 1/4 c. Crisco : 1/2 c. peanut butter : 1/2 c. white sugar : 1/2 c. brown sugar : 1 egg : 1 tsp. baking soda : 1 c. plain flour : Cream peanut butter and Crisco. Add sugars. Mix until : light. Add egg, flour and soda together. Then add to mixture. : Bake on greased pan at 350 degrees. Makes 20 cookies. : ----------------------- : : : Chocolate Cherry Rounds : : 125 grams or 4 ounces butter : 2 cups icing sugar : 1/4 cup evaporated milk : 1 teaspoon brandy or Rum : 2 cups coconut : pink food colouring : 185 grams or 60 ounces dark Chocolate : 15 grams or 1/2 ounce Copha : Melt butter in saucepan until a deep golden brown. Remove from heat, stir in sugar, evaporated milk, brandy or Rum and coconut, and mix throughly. Add a few drops pink food colouring and mix well. Roll mixture into small balls and place on baking tray, and put into fridge. Melt chocolate, and copha in top of double saucepan over hot water. Place toothpick through side of each ball and coat with chocolate. Place on grease proof paper, refrigerate until firm. Decorate top of each ball if desired with a piped chocolate decoration. : Entrants Notes: "The chocolate coating hides a crunchy with coconut pink tinted filling. Instead of Brandy I've used a sweet sherry or I've sometimes put a glaced red cherry in with the coconut mixture, then formed them into a ball for dipping." : ---------------------------------------- : Chocolate Truffles : submitted by Cindy in : The Homemade Candy Recipe Contest : 1/2 cup plus 1 tablespoon whipping cream : 6 tablespoon unsalted butter : 1 1/8 pounds bittersweet (not unsweetened) or semisweet chocolate,chopped : 6 tablespoons sour cream : Flavorings (add to your individual taste), such as almond, orange, or coconut extract, or liqueurs such as Amaretto, Framboise, etc. : FOR DIPPING: : 3/4 pounds white chocolate (not candy coating), chopped : 3/4 pounds bittersweet (not unsweetened) chocolate, chopped : -OR- : FOR ROLLING: : Cocoa powder : Finely chopped nuts : Coconut : Crushed Oreo cookies : Grated chocolate : Bring cream and butter to boil in heavy large saucepan. Reduce heat to medium; stir until butter melts. Add chocolate; whisk until melted and smooth. Remove from heat. Whisk in sour cream. Pour into as many bowls as you want separate flavors (I split it into thirds and make mint, almond, and raspberry), and add flavorings until you reach desired flavor. (Aw, shucks, you have to keep tasting it here to get it right!) How much you add depends on how many flavors you are making, and the strength of the flavoring you add. When I split it into thirds, I start with about 1/2 tsp of flavoring per batch. : Refrigerate mixture until firm enough to be molded, about 1 hour. Line 2 large cookie sheets with foil. Using about 1-2 tablespoons of truffle mixture for each (depending on desired size), form into balls and set on sheets. Refrigerate 2 hours, or freeze for 30-60 minutes. : Dipping/Rolling: : Line a cookie sheet with foil. Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115F. (I usually microwave mine!) Remove from over water. Using a fork or candy dipper, dunk a truffle in white chocolate, tilting pan, if necessary. Tap against side of pan to to remove excess chocolate. Alide truffle off fork and onto clean foil-lined cookie sheet. Wipe fork clean. Repeat process with as many truffles as you want coated in white chocolate (this amount of chocolate will do half the batch). Freeze for 15 minutes to set chocolate coating. Reheat remaining white chocolate to 115F over simmering water. Repeat dipping process to give truffles a double coating of white chocolate.Refrigerate to set coating, about 30 minutes. : Line another cookie sheet with foil. Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115F. (Again, I do this in the microwave.) Using dipping process described above, dip remaining truffles into bittersweet chocolate, dipping each truffle only once. Refrigerate truffles about 30 minutes. : If desired, reheat both chocolates and drizzle opposite color chocolate over completed truffles, to give them a fancy finish. : TO ROLL: : If you prefer rolling truffles in a coating to dipping them, simply put the desired coating (see suggestions above) in a small zippy bag, add one or two truffles, seal, shake and remove. (Some items, such as coconut, make require some pressure, and are better rolled on a plate.) Put on foil-lined cookie sheet and refrigerate truffles about 30-60 minutes. : Makes about 50 truffles, depending on size. : May be kept, refrigerated, for about 3 weeks -- if you can stay away from them that long! : --------------------------------------- : Coconut Bon Bons : submitted by Beth in : The Homemade Candy Recipe Contest : 21 ounces coconut : 1 pound confectionery sugar : 1 can of Eagle Brand Milk (sweetened condensed milk) : 1 teaspoon vanilla : 1 stick of oleo or butter : 12 ounces of colored almond bark or 12 ounces of chocolate bark : Melt oleo or butter, add milk and sugar, vanilla and coconut. mix well, refrigerate overnight. Roll balls the size of a small walnut. Dip in melted bark and place on wax paper till set. : ----------------------------------- : Irresistible Peanut Brittle : submitted by Linda in : The Homemade Candy Recipe Contest : 1 c. light corn syrup : 2 cup granulated sugar : 1/2 cup water, distilled preferred : 1 cup salted butter or margarine (yes, 1 cup!) : 1-3/4 to 2 cups roasted or raw peanuts (I use 2 c. raw) : 1 teaspoon baking soda : Combine sugar, corn syrup, and water in 3 quart medium or heavy weight sauce pan. Cook and stir until sugar dissolves and mixture comes to boil. Add butter. Stir frequently after it reaches the syrup stage (230 degrees). Add nuts when temperature reaches soft-crack stage (280 degrees) and stir constantly until temperature reaches hard-crack stage (305 degrees). Remove from heat and quickly stir in baking soda, mixing thoroughly. Immediately pour onto two (2) cookie sheets or 15x10 inch pans. Immediately start stretching it thin by lifting and pulling from edges using two forks. (Much easier if there is one person doing each pan.) (Be careful. It's hot.) Loosen from pans as soon as possible, turn the candy over, and break it into pieces. : Makes 2-1/2 pounds : Notes from Linda: "I did not "develop" this recipe (and)so (I) am not the author. I never liked peanut brittle until a neighbor (who is now decased) gave me this yummy recipe back in the 1970's. I have no idea where she got it. My husband and I have enjoyed making and sharing it. I add the ingredients while he stirs and then we both pull but it can be made by only one person. Enjoy!" : ------------------------------------------- : Oh-So-Chocolate Marble Fudge : submitted by Cindy in : The Homemade Candy Recipe Contest : 6 cups sugar : 1 can (12 ounces) evaporated milk : 1 cup butter – no substitutes : 8 ounces cream cheese, softened : 10 1/2 ounces miniature marshmallows : 1 tablespoon vanilla : 2 cups chopped white chocolate : 1 cup milk chocolate, chopped : 1 cup bittersweet chocolate, chopped : 2 tablespoons baking cocoa : Butter bottom and sides of 13”x9”x2” pan, or line with aluminum foil. : Bring sugar, milk, butter and cheese to boiling in 6 quart Dutch oven over medium-high heat, stirring constantly. This will take about 6-8 minutes. : While this is cooking, put the chopped white chocolate in a large bowl; put the chopped milk chocolate, chopped bittersweet chocolate, and baking cocoa in a small bowl. : Reduce heat to medium. Cook to 225 degrees, stirring occasionally. This will take about 10 minutes; make sure it reaches 225 degrees, or it may have a "grainy" consistency. Remove from heat. : Quickly stir marshmallows and vanilla into mixture. Pour 4 cups hot marshmallow mixture over chopped white chocolate in large bowl; stir to mix. Stir chocolate chips, bittersweet chocolate and cocoa into remaining marshmallow mixture in Dutch oven. Work quickly while doing this so that everything melts well. (Pour the mixture over the white chocolate and give a quick stir, and then dump the regular chocolate mixture into the Dutch oven and give a quick stir; then go back and forth between them stirring until everything is melted.) : Pour one-half of the white mixture into pan, spreading evenly. Quickly pour one-half of the chocolate mixture over top, spreading evenly. Repeat. Pull and swirl knife greased with butter through mixtures for marble design. Cool until set. : Mark score lines on candy, forming 1/2" or 1” squares. (This prevents the candy from cracking when it is completely cooled and you cut it into squares.) : Refrigerate uncovered about 3 hours or until firmly set. Cut into squares with knife greased with butter. : ------------------------------- : Melt in Your Mouth : Peanut Butter Balls : submitted by Tessa in : The Homemade Candy Recipe Contest : 1 jar Peanut Butter : 1 large bag of confectioners sugar : 2 sticks butter, melted : Chocolate Almond Bark : Mix all ingredients together except for chocolate. Shape into 1-inch balls. Melt chocolate in microwave and dip balls in being sure to cover completely. Put on wax paper to harden. : Tessa says: " (This recipe) says I love you in the sweetest way. : ------------------------------------------------ : Microwave Chocolate Chip Peanut Brittle : submitted by Majorie Lustick in : The Homemade Candy Recipe Contest : 1 Cup chocolate chips : 1 Cup sugar : 1/2 Cup white corn syrup : 1 Cup salted nuts : 1 Teaspoon butter : 1 Teaspoon vanilla : 1 Teaspoon baking soda : Grease cookie sheets. Sprinkle with chocolate chips. In microwavable bowl add sugar and corn syrup, microwave on high (power level-10) for 8 -11 minutes. Stir. Cook for 4 more minutes. Stir in nuts and cook until light brown about 2 minutes. (Don't burn.) Add buter and vanilla to syrup, blending well. Microwave at high 1 to 2 minutes more.Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto prepared cookie sheets. Let cool 1/2 to 1 hour. When cool break into small pieces and store in airtight container.......Makes about 1 pound : ------------------------ : Microwave Russian Fudge : submitted by Alamay in : The Homemade Candy Recipe Contest : 3 cups sugar : 1/2 tin sweetened condensed milk : 4oz butter (125 gms) : 1 tsp. vanilla : 1/2 cup milk : 1 Tbsp. golden syrup : pinch salt : 1 cup chopped nuts ( any type) : Place all ingredients except nuts in a very large microwavable bowl. : Stir to mix & cook on high for 15 to 17 minutes stirring well every 3 minutes. : Remove from oven and beat until thick, approx, 5 minutes. : Add nuts and pour into a greased tin, and cut when set. : For chocolate fudge: Add 6 ounces chocolate chips with nuts. : -------------------------- : Cream Cheese Fudge : submitted by Gladys in : The Homemade Candy Recipe Contest : 6 tablespoon (3 oz) cream cheese : 2 cups powdered sugar : 1-1/2 ounces unsweetened chocolate squares, melted and cooled : 1/4 teaspoon vanilla : dash of salt : 1/4 cup nuts : : Butter a pan. Cream cheese. Gradually add powdered sugar. Add chocolate and mix. Stir in vanilla, salt and nuts. Spread in prepared pan. Chill until firm. Keep in the refrigerated. : : ----------------------------- : Peanut Butter Fluff Cups : submitted by KarenRoger : The Homemade Candy Recipe Contest : 12 mini-muffin papers : 16 ounces milk or dark chocolate candy melts : Marshmallow fluff : Creamy Peanut Butter : Finely Chopped peanuts : Chopped Coconut : Melt 1/2 the bag of candy melts in the microwave start with 1 min.or use a double boiler. Place 2 to 3 teaspoons of chocolate in the muffin papers refrigerate until set. Add 1 teaspoon of smooth peanut butter 1 teaspoon of marshmallow fluff. Melt the other half of the candy melts, top each candy with enough chocolate to cover them. Garnish with choice (2 teaspoons peanuts or coconut) or you can let it set up and then add more chocolate later so your coconut or peanuts don't sink and remain on the top. : --------------------------------- : Peanut Butter Fudge : submitted by Gloria Gummons in : The Homemade Candy Recipe Contest : 1 1/2 cup crunchy peanut butter : 5 cup sugar : 1 pint marshmallow creme : 1 large can evaporated milk : 1/2 cup margarine : 1 teaspoon vanilla : Put sugar, margarine and milk in a heavy saucepan. Bring to a boil and boil for 10 minutes, stirring often. Remove from heat and add the rest of the ingredients. Stir until thick. Pour into buttered 9x13 inch pan. Let stand for several hours before cutting. : : : -------------------- : Plantation Pralines : submitted by D.J. in : The Homemade Candy Recipe Contest : 3 cups firmly packed light brown sugar : 1/4 teaspoon cream of tarter : 1/8 teaspoon salt : 1 cup milk : 2 tablespoons butter or margarine : 1 teaspoon vanilla flavoring : 2-1/4 cups pecan halves : : Combine sugar, cream of tarter, salt and milk. Stir over low heat until sugar dissolves. Wipe crystals occasionally from side of pan with wet cheesecloth. Cook to 236 - 238º or soft ball stage. Cool to 220ºF. Add butter or margarine, vanilla flavoring and pecans. Beat until creamy. Drop from large spoon onto buttered surface or was paper. Yield: 1-1-1/2 - 2 dozen pralines. : ------------------------------------ : Salted Nut Roll : submitted by Gloria Gummons in : The Homemade Candy Recipe Contest : Melt together: : 1 (12-oz.) pkg. peanut butter flavored chips : 3 tablespoons butter : 1 can sweetened condensed milk : Add: : 16 oz. dry roasted peanuts : 1 bag miniature marshmallows : Stir well. Spread in a buttered 9x13 inch pan. : : ------------------------ : White Bark Candy : submitted by Donna German in : The Homemade Candy Recipe Contest : 1-1/2 pounds White Bark (chocolate) : 2 cups crunchy peanut butter (18 ounce jar) : 2 cups miniature marshmallows : 3 cups rice krispies : 1-12 ounce jar dry roasted peanuts : Melt bark until smooth and creamy. Add peanut butter and marshmallows, stir well. Add nuts and rice krispies. Mix well. Put on wax paper by spoonfuls. Let set until hard. : --------------------------------- : CHOCOLATE TURTLES : : Recipe By : : Serving Size : 1 Preparation Time :0:00 : Categories : Candies Chocolate : : Amount Measure Ingredient -- Preparation Method : -------- ------------ -------------------------------- : -June James-GNDR31B : 1 lb Caramels : 2 tb Water : 1/2 lb Salted nuts (or pecans) : 1 pk Chocolate chips : : Directions: : Melt caramels in water in the top of a double boilier. arrange nuts : in clusters on buttered cookie sheet; drop 1 ts caramel on each nut : cluser. melt chocolate, spread over caramels. : : : : - - - - - - - - - - - - :

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