MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: A 14-Minute Maple Candy Categories: Candies Servings: 6 4 c Maple sirup 1 c Cream 1/4 c Butter 1 c Nut meats, chopped 1 ts Lemon extract Cook the maple sirup, cream, and butter for 9 minutes after the boiling point is reached. Remove from heat, add the nut meats and extract and stir for 5 minutes. Pour into buttered pans and when cool, cut into squares. From: Culinary Arts Institute Encyclopedic CookBook Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: A 2-Minute Fudge Categories: Candies, Christmas Servings: 36 1 lb Powdered sugar 1/2 c Cocoa 1/4 ts Salt 1/4 c Milk 1 tb Vanilla extract 1/2 c Butter 1 c Nuts, chopped In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly). Put butter over top in center of dish. Microwave at high for 2 minutes, or until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into a lightly-buttered 8x4x3" dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Nougat Categories: Candies Servings: 2 1 1/2 c Light corn syrup 2 c Sugar 1/4 ts Salt 1/4 c Water 2 Egg whites 1/2 ts Almond extract Red or green food coloring 1/4 c Soft butter or margarine 1 c Toasted chopped almonds 1/4 c Chopped candied cherries DIRECTIONS: Mix first 4 ingredients in heavy saucepan. Cook, stirring, until sugar is dissolved. Cook, without stirring, until a small amount of the mixture dropped in cold water forms a hard ball (250-F). Beat egg whites until stiff, but not dry, in large bowl of electric mixer. Gradually beat in about one fourth (not more) of the syrup, and continue beating until mixture holds its shape. Cook remaining syrup until a small amount of mixture separates into hard and brittle threads when dropped in cold water (300-F). Gradually beat into first mixture, and continue beating until the mixture begins to hold its shape. Add flavoring and food coloring to tint a delicate shade. Beat in butter; continue beating until very thick and satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan, smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2" by 1" pieces. Wrap each piece individually in waxed paper. For best flavor, store several days in a cool place before serving. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Paste Categories: Candies Servings: 6 1 c Whole, Blanched Almonds (6 -ozs. or 1 1/2 C slivered) 1 -1/3 C Powdered Sugar 2 tb Water 1/2 ts Almond Extract (This costs 2.89 for 8ozs. commercially) Toast almonds on baking sheet at 300 oF for 10 min. DO NOT BROWN!!! Cool them for 5 min. Procerss the almonds 1 min. Add sugar, water, and extract and process 15 sec. to form a ball. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Roca Categories: Candies Servings: 6 2 c (1 pound) butter 2 c Sugar 1/2 c Whole almonds 1 lg Package chocolate chips 1/2 c Walnuts ground in a blender Melt butter over high heat. Add sugar, stirring until it foams up well. Continue over high heat, adding almonds. Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted. (Take it off the heat for a moment if it starts to smoke.) Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly. After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly. Candy is thoroughly cooled when the chocolate is dull looking. (Cool at least three hours at room temperature.) Break into pieces and it's ready to eat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Rocca Categories: Candies Servings: 6 1 c Pecans, chopped (we use -chopped almonds on some -batches) 3/4 c Brown sugar (packed) 1/2 c Butter or margarine (butter -makes it richer) 1/2 pk (6 oz size) semisweet -chocolate chips. (1/2 cup) Almond Rocca: This is not for Almond Roca, yet it is close enough and it is real easy. In fact my 14 year old daughter has been making it by herself at christmas for the past 4 years. Hope this will meet your needs. It comes from the Betty Crocker cookbook, so you may have it on hand already. Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it real close the last minute or two). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over canndy. While hot, cut into 1 1/2 inch squares. chill until firm. Now for the changes we use. When we are going to be giving this as a gift, we melt another 1/2 cup of chocolate in the microwave. Use an 7x7x2 pan (or smaller than the 9x9x2). Spread the melted chocolate on top of the buttered pan that is covered with the nuts. After the chocolate is spread on top, sprinkle more nuts on top, while chocolate is still warm. Then cut into small sizes. After the candy is set, remove from the pan and wrap individually with desert foil. I get mine at the bakery supply, or a craft shop. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Roca Categories: Candies Servings: 48 1/4 c Sliced almonds 1/4 c Water 1 c Butter 1 c White sugar 3 oz Semisweet chocolate (3 -squares) This superb candy treat is much less expensive than its commercial counterpart. In an electric frying pan at 300F, melt butter, add water, then almonds and sugar. Turn temperature to 400 F and cook until a light golden brown, stirring continuously. Pour almond mixture on a foil lined cookie pan and cool. Melt chocolate squares in the top of a double boiler. Pour and spread thinly over cooled candy. Cool. Break into pieces. Store candy in refrigerator or freezer, it keeps indefinitely IF you hide it! Makes 48 pieces. Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Splinters Categories: Candies, Gift Servings: 25 9 oz Milk chocolate, broken into Pieces 6 oz Slivered almonds, toasted Melt chocolate in top of a double saucepan over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Combine almonds and chocolate, drop teaspoonfuls of mixture onto foil-covered trays. Allow to set in a cool place; store in airtight container in cool place. Makes about 25. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond-Coffee Walnuts Categories: Candies Servings: 6 2/3 c Almond paste, room -temperature 2 tb Coffee liqueur 1 ts Instant coffee powder (not -granules) 72 Walnut halves 8 oz Semisweet chocolate, melted 1. Mix the almond paste, coffee liqueur and coffee powder until smooth. 2. Spread 1/2 tsp of the mixture on the flat side of a walnut half and top with another walnut half, forming a sandwich. Rep,eat with the remaining almond paste and walnuts. 3. Line a large baking sheet with wax paper. Dip one end of the walnut in the melted chocolate and set on the baking sheet. Repeats with the remaining filled walnuts walnuts and chocolate. Refrigerate until the chocolate is set, about 30 minutes. Cover with plastic wrap and store in refrigeration. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aplets and Cotlets Categories: Candies Servings: 64 3 tb Gelatin 3 c Apple juice or unsweetened -apricot juice 1 1/3 c Granulated sugar 2 tb Each lemon and lime juice, -or more as needed 2/3 c Cornstarch 2 c Walnuts, chopped 1 c Powdered sugar Makes about 64 small cubes Soften the gelatin in 1/2 cup of the apple juice. Boil remaining juice with the sugar for 15 minutes to concentrate it. Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture. Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly. Taste for sweet and sour and add more lemon juice if wanted. Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that has been dipped in cold water. Let paste harden 12 hours or overnight, then cut with a sharp knife into squares. Mix together the reserved 1/4 cup cornstarch and powdered sugar. Remove squares with a spatula and roll each in the powdered sugar mixture (the cornstarch helps keep the sugar dry). I Hear America Cooking From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aplets Categories: Candies Servings: 3 4 tb Plain gelatin 2 ts Lemon juice 2 1/4 c Unsweetened applesauce 2 c Chopped nuts 2 ts Vanilla 4 c Sugar Confectioners' sugar Aplets are a great bar cookie for summertime or school lunch boxes! In Washington State, and other places where they are marketed, you can buy Aplets and Cotlets and Grapelets. With this recipe you can make your own. APLETS In cup or small bowl stir gelatin into 1 cup applesauce; set aside until gelatin dissolves. In medium saucepan stir sugar into remaining applesauce. Add gelatin dissolved in applesauce. Over medium heat, stir constantly and bring to boil; turn heat to lowest setting and simmer 15 minutes, stirring occasionally. Add lemon juice last 5 minutes of cooking. Remove from heat. Add vanilla and nuts. Pour into buttered 8-inch square pan. Cover loosely and let stand overnight. When firm, cut into 1 inch squares. Roll in confectioner's sugar. The recipe says it makes about 3 dozen squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Applesauce Fudgies Categories: Candies Servings: 16 2 Squares unsweetened -chocolate 1/2 c Butter 1/2 c Sweetened applesauce 2 Eggs, beaten 1 c Brown sugar, firmly packed 1 ts Vanilla 1 c Sifted flour 1/2 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 1/2 c Choped walnuts Melt chcocolate and butter together. Mix applesauce, eggs, sugar and vanilla. Sift dry ingredients into applesauce mixture. Stir until blended; add chocolate and stir well. Pour into greased 9 inch square pan. Sprinkle with walnuts. Bake in 350F. oven for 30 minutes. Cut in 2 inch squares; cool in pan on racks. Makes 16. ** from FARM JOURNAL'S COUNTRY COOKBOOK From one of the head kooks at Rhinoceros Kitchen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apricot Almond Bark Categories: Candies Servings: 6 1 lb White chocolate 2 tb Solid vegetable shortening 1/2 c Whole toasted almonds 1 c Apricot Jelly Belly beans Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and shortening in the top part of a double boiler. Stir in almonds and jelly beans. Spread into prepared pans. Chill 10 minutes. Score into 2x3-inch bars with knife. When firm, cut bars apart. From: Steve Herrick Source: Best Recipes - March/April 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Nut Candy Categories: Candies, Osg Servings: 1 2 ea Egg whites 1 c Peanuts; ground 1 c Brown sugar Beat egg whites until still. Add nuts and sugar, pour into shallow pan greased with butter. Bake in oven until light brown. Mark into squares when removed from oven. This will never fail unless allowed to burn. Source: Mrs. C. Duckworth, Community Grange, Shelby County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barb's Ohio Buckeyes Categories: Candies, Chocolate Servings: 2 12 oz Jar creamy peanut butter 2/3 c Softened margarine 1 ts Vanilla 1 lb Confectioner's sugar 6 oz Package semi-sweet chocolate Chips 6 oz Package milk chocolate chips -or, use 1 package chocolate -made for candy making 3 tb Melted paraffin From: Bill Jernigan, COOKING echo Mix together. Use hands to make into smooth 1 inch balls. Chill. With toothpick, dip all but the very top of balls into melted warm mixture-- Drop onto wax paper to harden. Chill. no rice krispies in this one, but i don't see why you couldn't add them to stretch it a bit, or to cut the incredible bliss of peanut butter and chocolate (chortle)... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Creme Center Categories: Candies Servings: 1 MMMMM---------------------------MIX TOGETHER-------------------------------- 2 1/2 lb Dry Candy Fondant 1 c Butter MMMMM-------------------------------ADD------------------------------------ 1/2 c Whipping cream Mix first 2 ingred. & let set overnight tightly covered. Add cream & whip with heavy duty mixer or by hand. Divide dough into separate bowls. . Makes nice batch of each. For each bowl, add whatever color/flavor, etc you like. Below are some ideas: Vanilla cremes: add vanilla ****to taste. Chocolate cremes: add melted dark chocolate to taste. Mint center: add drops of peppermint oil & pink coloring. Black Walnut center: add drops black walnut oil & bl walnuts. Peanutbutter cremes: add smooth or crunchy peanut butter. Pineapple cremes: add drops pineapple oil, chopped candied pineapple & chopped pecans. Jelly: add fruit "flavored" jelly into candy mold with matching flavored oil w/creme center. Nut center: wrap creme center mix around a nut meat as filling; dip in white/tinted, or milk chocolate. Chocolate covered cherries wrap creme center mix around a well-drained marachino cherry...be sure the cherry is SEALED in the dough, chill & dip in choc.* Be sure to dip as soon as removing from fridge. The acid in the cherry causes it to start cordialing quickly. Will liquify some, but some will remain "creamy" because of the butter. Coconut cremes: add maccaroon coconut & drops or coconut oil For any dipped cremes: Form 1" balls, let crust over & dip in compound coating chocolate. This is also called "dipping chocolate." I prefer the brand "Merckens." It seems to take more abuse/ reheating, or getting too hot, etc. Dolores McCann, Hamilton Ohio Dolores McCann, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Divinity Categories: Candies Servings: 6 2 c White Sugar, Granulated 1/2 c Light Corn Syrup 1/2 c Water 1 pn Salt 2 lg Egg Whites 1 ts Vanilla Extract 1 c Nuts, Chopped * * Chopped cherries or chopped orange peels may be used in place of chopped nuts. ~------------------------------------------------------------------------- NOTE: To prewarm a candy thermometer, simply place it in a sauce pan of cold water and bring it to a boil. Let it simmer until you need the thermometer. STEP 1: Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double check, remove lid, leaving the wax paper in place.) STEP 4: Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the prewarmed thermometer. No need to stir. STEP 5: Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240øF. STEP 6: Test the syrup when the thermometer registers 246øF. Continue testing until it reaches the firm-ball stage, 246ø to 260øF. Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean. STEP 7: Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one. STEP 8: Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer also. STEP 9: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand. STEP 10: Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon. STEP 11: Drop or spread the divinity either on wax paper covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be frozen but not for extended periods of time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Honey Taffy Categories: Candies, Mormon Servings: 6 1 c Honey Cook honey to hard crack stage (285F) stirring constantly. Pour onto buttered marble slab. As soon as outside edges cool enough to touch,fold to center and make long roll. Start stretching or pulling while hot. Pull until honey becomes light and porous and small strings develop. Cut into short pieces. Place in paper lined metal cans for two days to soften. Origin: Homemaking Booklet, Mormon Church, 1978. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beginners Popcorn Balls Categories: Candies Servings: 8 2 qt Popped popcorn 1 c Sugar 1/3 c Corn syrup 1/3 c Water 1/4 c Butter 1/4 ts Salt 1 ts Vanilla Preheat oven to 250. Put popcorn in a large, 4 inch deep butered baking pan. Keep warm in the oven. Combine sugar, cornsyrup, water, butter and salt in a large saucepan. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250 on a candy thermometer, stirring frequently. Remove from heat. Quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Form into balls. Makes approximately 8 balls Variations: To make Spice Balls, subsitute 1 tbs of powdered spice or crushed herbs for vanilla To make butter balls, increase the butter to 1/3 cup and increase the MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Benne Brittle Categories: Candies, Christmas Servings: 6 2 c Sugar 1/2 ts Vanilla extract 1/2 ts Lemon extract 2 c Parched benne seed (sesame -seeds, I think) "Benne seeds cannot be procured in many places, but the candy made with it is so delicious and so characteristic of Charleston that the recipe is here included." Add the extracts to the sugar. Melt the sugar in a saucepan, stirring constantly, as for peanut brittle. When the sugar is melted, add the benne seed, stirring it in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered pans. Mark in one-inch squares while still warm and break along the lines when cold. --Mrs. Rhett From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bittersweet Chocolate Coated Truffles Categories: Ghirardelli, Candies, Christmas Servings: 12 Basic Truffle Recipe: 4 oz Ghirardelli Bittersweet -Chocolate 2 tb Butter, cut up 2 tb Heavy whipping cream 1 1/2 tb Liqueur (to 2 Tbsp) Chocolate Coating for -Truffles: 4 oz Ghirardelli Bittersweet -Chocolate 2 ts Peanut, almond, or walnut -oil DIRECTIONS: For Truffles: In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.) Remove chocolate from heat; blend in butter. Stir in cream, then liqueur. Combine with chopped nuts or candied fruit if desired. Chill 10-15 minutes, stirring frequently until thick enough to hold a shape. Drop by heaping teaspoon or #70 scoop onto foil lined baking pan. Shape round, if desires. Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe. For Coating: Melt chocolate as directed in basic truffle recipe. Remove from heat and stir in oil. Cool chocolate to 85-90-F for dipping. Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate. Place each onto foil lined baking pan. Decorate top with nuts, candied fruit, etc. Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground Chocolate, if desired. Place into tight container and store in cool, dry place to age for several days. Coats 12 truffles. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black and White Fudge Categories: Candies, 1941 Servings: 6 3 c Sugar 4 tb Cocoa 1 1/2 tb White corn sirup 1 tb Vanilla 2 tb Butter or butter substitute 1 1/2 c Cream Black part: Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan. White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter substitute Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares. Mary Sanborn, Cherokee, IA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Walnut Taffy Categories: Candies, 1941 Servings: 6 2 c Sugar 1 tb Butter or butter substitute 1/2 c Sweetened condensed milk 1/2 c Chopped nuts 1 c Molasses 1 ts Vanilla 1/4 ts Salt 1/2 c Water Boil molasses, sugar, salt, milk, water, and butter to hard ball stage (265 ~ 270 F). Add flavoring. Spread nuts over the bottom of a well-buttered pan. Pour taffy over nuts. Cool. Pull until stiff and creamy. Cut in 1-inch pieces. Isabel Tovill, Lancaster, OH. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bonbons Categories: Candies, 1941 Servings: 6 Text Only Knead fondant which has been allowed to stand for 24 hours or longer until smooth and pliable. Color and flavor. Mold into various shapes. Allow to stand in a cool place until firm. Melt 2 cups fondant over lukewarm water (120 F). Color and flavor as desired. Place bonbons on fork or on confectioner's dipper. Dip into melted fondant one at a time. Remove from fondant. Drain. Place on waxed paper. Form a swirl on the top. Nuts, fruit, and colored or white coconut may be used in the bonbon centers or on the surface. Set in cool place until firm. If fondant becomes too stiff during dipping process add a few drops hot water and stir until blended. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bourbon Balls Categories: Candies Servings: 18 1 1/2 c Confectioner's sugar, Divided 1 c Graham cracker crumbs 1/2 c Pecans 1 tb Unsweetened cocoa powder 3 tb Bourbon 2 tb Light corn syrup In bowl of food processor, combine 1 cup confectoner's sugar, graham cracker crumbs, pecans and cocoa. Process with quick on/off pulses. Add bourbon and corn syrup. Process, using quick on/off pulses, until mixture begins to hold together. Press and roll mixtue into 1 inch balls. Toss each ball in remaining 1/2 cup confectioners sugar to coat. Store in tightly covered container at room temperature. NOTE: If desired, pecans can be finely chopped and ingredients mixed together by hand. Makes about 18 balls. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bran Candy Categories: Candies, 1941 Servings: 6 2 c Brown sugar 1 c Sugar 1 c Milk 1/8 ts Baking soda 1 tb Butter or butter substitute 1/4 ts Salt 1 c Bran Boil all ingredients except bran to soft ball stage (234 - 238 F). Cool to room temperature. Add bran. If desired, 1/2 cup raisins, dates, or nuts may be added. Beat until stiff enough to knead. Turn onto board dusted with powdered sugar. Knead until smooth. Shape into a roll and slice. Margaret E. Johnson, Kent, WA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brazil Nut Bark Categories: Candies Servings: 1 12 oz Semisweet chocolate pieces 1 tb Butter 1 c Chopped Brazil nuts 1/2 c Seedless raisins DIRECTIONS: Melt chocolate and butter over hot water. Remove from heat, and stir in Brazil nuts and raisins. Spread on cookie sheet lined with waxed paper. Chill until firm. Break into pieces. Store in refrigerator. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Fudge - Penuche Categories: Candies, Christmas Servings: 6 1 c White Sugar, Granulated 1 c Light Brown Sugar, Firm Pack 1/2 c Heavy (Whipping) Cream 3 tb Molasses * 2 oz Unsweetened Chocolate 4 tb Butter 1 1/2 ts Vanilla 1/2 c Chopped Nuts, Optional * This is to taste. The original recipe called for 4 T of Molasses. ~------------------------------------------------------------------------- STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente -- slightly chewy -- between 230øF and 240øF. Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110øF). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts, filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 T grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 T. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1-1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Slices Categories: Candies Servings: 6 2 c Brown sugar 1 c Lard 2 Eggs 1 ts Baking soda 1 ts Cream of tartar 1 ts Vanilla 4 c Flour 1 c Chopped walnuts SOURCE: The Budget 10/30/91 Cream lard and sugar, add vanilla and eggs and mix well. Sift together flour, soda and cream of tartar and add to first mixture. Add nuts then form dough into two rolls. Place in plastic wrap and chill several hours. Cut in 1/2 inch slices and bake in 350 degree oven 10 - 12 minutes. Sylvia (Cookie Lady) Palm Bay, Fl. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Taffy Categories: Candies, Osg Servings: 1 2 c Brown sugar 1/2 c Vinegar and water together Nuts; chopped Boil as for other taffy until it spins a thread. Add nuts and pour on plate. Pull when ready. Common walnuts are especially good in this recipes. Never a failure. Note: Taffy should be cooked to hard ball stage. Pulling can begin when it cools enough to handle. Butter hands! Source: Mrs. Grace Chaille, Marathon Grange, Clermont County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Squares Categories: Candies, 1941 Servings: 6 2 1/2 c Brown sugar 1 3/4 c Evaporated milk 2 tb Corn sirup 1 ts Vanilla 2 tb Butter or butter substitute 1 c Coconut 1 c Chopped almonds Few grains salt Boil sugar, sirup, and milk to soft ball stage (234 - 238 F). Remove from fire. Add butter. Cool to room temperature. Beat until thick and creamy. Add coconut, nuts, salt, and flavoring. Pour into well-buttered, shallow pan. Cut in squares. Mrs. M. Carello, Cato, WI. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buckeyes Categories: Chocolate, Candies Servings: 6 2 c Powdered Sugar 1 1/2 c Creamy Peanut Butter 1/2 c Unsalted Butter, Room Temp 1 ts Vanilla Extract 1 lb Semisweet Chocolate, - Coarsely Chopped Mix first 4 ingredients in large bowl to blend. Cover and refrigerate for at least 4 hours or overnight. Form peanut butter mixture into 3/4-inch diameter balls. Arrange on baking sheets. FREEZE 1 hour. Line additional baking sheets with waxed paper. Melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from over water. Remove 1/4 of peanut butter balls from freezer. Pierce one with toothpick and dip into chocolate, coating 3/4 of ball. Let excess chocolate drip back into pan. Arrange chocolate side down on prepared sheets. Repeat with remaining peanut butter balls. Refrigerate until chocolate is firm. Serve Buckeyes well chilled. Makes approx. * I use a bag of Nestle choc. chips, melted. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buckeyes Categories: Candies, Chocolate Servings: 1 3 Boxes of powdered sugar 1 lb Peanut butter 1 lb Margarine 1 c Nuts (opt.) 1 Block semi-sweet chocolate 1/3 Block parafinn Vanilla After melting butter, peanut butter, flavoring, add nuts and mix well. Add posederd sugar. Mix well using large spoon. Do not attempt to use an electric mixer. Mixture will be very thick. Roll in balls the size of chestnuts. Melt wax and chocolate in double boiler. Using a toothpick, dip each ball in chocolate and place on wax paper. Balls will dip better if chilled before dipping in chocolate. Bumgarner Family Recipes Submitted by Donna Bumgarner Hurt posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buckeyes Categories: Candies Servings: 6 1 c Powdered sugar 1/2 c Peanut butter 3 tb Butter 1 lb Chocolate, melted Combine powdered sugar, peanut butter and butter. Roll into 1-inch balls and chill until firm. Dip into melted chocolate and place on wax paper until hard. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butter Toffee Categories: Candies Servings: 6 2 1/4 c Sugar 1 ts Salt 1/2 c Water 1 1/4 c Butter (2 1/2 sticks) 1 1/2 c Chopped blanched almonds, -divided 1 c Finely chopped walnuts, -divided 1 ts Rum extract 4 oz Milk chocolate, broken into -pieces Butter a 15x10" jelly roll pan; set aside. Combine sugar, salt, water and butter in a heavy 3-quart saucepan. Heat to boiling on medium-high heat. Add 3/4 cup almonds and cook, stirring constantly, to hard crack stage (300-310 degrees). Remove from heat. Stir in remaining 3/4 cup almonds, 1/2 cup walnuts, and rum extract, mixing only enough to combine. Very quickly, pour into prepared pan. Spread evenly. Place chocolate on warm toffee until melted. Spread chocolate evenly over toffee. Sprinkle with remaining 1/2 cup walnuts. Cool; break into pieces. Makes: 50 pieces From: Jackie Olden Newsletter Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butter-Scotch Categories: Candies, 1941 Servings: 6 1/2 c Brown sugar 1/4 c Butter or butter substitute 1/2 c Sugar 2 ts Vinegar 1/2 c Water 1/2 ts Vanilla Few grains salt Combine all ingredients except flavoring. Cover until mixture begins to boil. Boil without stirring to soft crack stage (275 - 280 F). Add flavoring. Do not stir. Pour quickly into well-buttered pan. The candy should be in a thin sheet. Cool slightly and mark in squares. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buttered Brazil Nuts Categories: Candies Servings: 12 1/2 To 3/4 cup whole Brazil nuts 1/3 c Water 1 c Brown sugar 1 1/2 ts Light corn syrup 1 1/4 ts Cream of tartar 1/4 c Butter, chopped Preheat oven to 225 F (110 C). On an oiled cookie sheet spread nuts in a single layer. Warm in the oven for 5-10 minutes while preparing the toffee mixture. In a heavy-bottomed saucepan, combine water and sugar. Cook over low heat until sugar is dissolved. Bring liquid to boil, add syrup, cream of tartar and butter, simmer until butter has melted. Bring to a boil and boil to soft crack stage, 270 F (140 C) on candy thermometer. Remove saucepan from heat. Remove nuts from oven. With a spoon, drizzle a little toffee over each nut. Leave to cool and harden. If toffee is setting too quickly in the pan, place it in a bowl of hot water. Store in a cool, dark place. Makes about 1/2 lb. Source: Gifts From The Pantry By Annette Grimsdale MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buttered Honey Nuts Categories: Candies Servings: 1 6 oz Shelled, unsalted nuts 1 tb Butter 1 tb Honey DIRECTIONS: Spread nuts on a cookie sheet. Bake at 300-F for 15 minutes. Mix butter and honey; pour over nuts. Stir until nuts are completely coated with the mixture. Store in airtight container. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterfingers Candy Categories: Candies Servings: 1 1 c Peanut butter 1/3 c Light corn syrup 1 c Sugar 1/3 c Water Melted chocolate Cook corn syrup, sugar, & water to 310 degrees, remove from heat, stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate. Posted by Gina Smith DVWH18B MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buttermilk Pecan Pralines Categories: Candies, Entertain Servings: 40 3 c Sugar 1 ts Baking Soda 1 Pinch Of Salt 1 c Buttermilk 3/4 c White Corn Syrup 2 tb Butter 2 c Pecan Halves In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238øF). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans. Source: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Categories: Candies, Gift Servings: 60 1/2 c Water 3 c Sugar 1/2 ts Cream of tartar 30 g Butter Place water in saucepan, bring to the boil. Remove from heat, stir in sugar until dissolved. Return to heat, cover, bring to the boil. Mix cream of tartar with a little water, add to mixture, boil, without stirring, until mixture reaches 155 degrees C when tested with a sweets thermometer or until mixture reaches hard crack stage. Remove from heat, stir in butter. Pour into greased 23 cm square cake pan. Mark butterscotch into squares when almost set. Break into squares when cold, wrap in cellophane; store in a cool, dry place. Makes about 60. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Candy Categories: Penn-dutch, Candies Servings: 1 2 c Sugar 1/4 c Butter 4 tb Water 1 tb Vinegar Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball. Pour into a buttered pan and when cool, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Fudge Categories: Candies, Christmas Servings: 6 1/4 c Butter 3/4 c Sour Cream 1 c White Sugar 1 ts Vanilla 1/4 ts Salt 1/2 c Nuts 1 c Brown Sugar 2 tb White Syrup Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick. Pour into buttered pan. From the Kronborg Kitchen Kapers Cookbook 1975 - Contributed by Pauline Nissen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Candy Categories: Candies, Osg Servings: 1 1 c Brown sugar 1/4 c Corn syrup; light 1 c Water 1/4 ts Salt 1/3 c Butter 1/4 ts Vanilla Put sugar, corn syrup, water and salt in saucepan. Stir over low heat until sugar is dissolved. Increase heat and cook until thermometer registers 250 F., firm ball stage. Add butter, cook with ocassional stirring until thermometer registers 300 F., brittle stage. Remove from stove, add vanilla, pout into buttered shallow pan, making a layer 1/4" deep. While warm, crease into squares wiht blunt knife. When cold, break into pieces. Source: Shalersville Grange, Portage County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cactus Candy Categories: Candies Servings: 6 3 c Granulated sugar 1 c Water 2 tb Orange juice 1 tb Lemon juice From: Arizona Cookbook Select prickly pear cactus (or small barrel cactus if you own this type of cactus, since it's illegal to remove it from the desert). Remove spines and outside layer with large knife. Cut pulp across in slices one-inch thick. Soak overnight in cold water. Remove from water, cut in one0inch cubes and cook in boiling water til tender. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch! SYRUP for 2 QUARTS of CACTUS CUBES Heat all ingredients until sugar is dissolved. Then add cactus. Remover cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any vegetable food coloring may be added to the syrup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Apples Categories: Candies, 1941 Servings: 6 2 c Sugar 4 Or 5 apples 1 c Hot water Heat water and sugar to boiling. Flavor as desired. Pare and quarter each apple. Cut each quarter in thirds. Cook apples, a few pieces at a time, until clear and transparent. Drain. Place on waxed paper. Let dry 24 hours. Roll in granulated sugar. Mrs. H. Martin, Tieton, WA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Citrus Peel Categories: Candies Servings: 6 3 c Citrus peel, cut into strips -from: 4 md To 5 medium oranges 6 md Lemons 2 md To large grapefruit 12 c Cold water 2 1/2 c Sugar 1/2 c Honey 1 3/4 c Boiling water From: Arizona Cookbook Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6 cups cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 cups fresh water. In a large saucepan, combine 1 1/2 cups sugar, honey and boiling water. Bring to a boil, and boil about one minute. Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes. Stir frequently to avoid sticking. Transfer peel to collander. Drain well, about 10 minutes. In large bowl, toss drained peel with remianing 1 cup sugar to coat well. Spread pieces out on waxed paper to dry. Store in tightly covered container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Cranberries Categories: Candies, Christmas Servings: 2 1 c Sugar 2 tb Water 1/2 c Cranberries Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight. Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1/2 cup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Fruit Categories: Candies, 1941 Servings: 6 2 c Sugar 1 c Fruit 1 c Water Use canned, preserved, or freshly cooked fruit. Drain thoroughly. Combine sugar and water. Boil to soft ball stage (234 - 238 F). Add fruit and simmer until clear. Allow to stand in sirup overnight. Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F) until surface is firm. Peaches, apples, prunes, figs, quinces, citron, plums, cherries, and apricots may be used. Dried fruits as well as fresh fruits may be prepared and candied. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Fruit Peel Categories: Candies, 1941 Servings: 6 Text Only Wash oranges, lemons, or grapefruit. Remove peel in 2 sections. Cut each section into 1/4-inch strips. Cover with cold water. Heat to boiling. Boil 10 minutes. Drain. Repeat 3 times. Drain. Cover with boiling water and simmer until tender. Drain. Divide peel into 3 portions. Prepare a heavy sirup, using 2 cups sugar and 1 cup water. Color 1 portion of sirup red, 1 portion green, and leave 1 portion clear. Add 1/3 of peel to each portion of sirup. There should be sufficient sirup to cover each portion of peel. Cook slowly until tender. Allow to stand in sirup overnight. Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F) until surface is firm. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Grapefruit Categories: Candies Servings: 1 3 Plump, pink grapefruit, - preferably organic 2 1/2 c Sugar 1 1/4 c Water 2 tb Corn syrup Superfine sugar; for coating 5 oz Semisweet chocolate 1 tb Butter SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits and cut halves again in half. Place peels in large pan, cover them with cold water and bring to boil. Simmer 25 minutes. Remove peels and let them cool until they are easy to handle. Hold peels firmly against counter and gently scrape away most of white pith just below skin. Cut cleaned peels into strips with knife or scissors as narrow or wide as you like. In 2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil. When syrup is clear, add peels, lower heat and cook slowly until peels are translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a few at a time and spread them out on rack to drain about 15 minutes. While they are draining, thickly cover large plate with super- fine sugar. Set several pieces at a time in sugar and turn them to coat them. When evenly coated, set them aside on another plate or piece of parchment paper thinly coated with sugar. This process will need to be done in several batches. If sugar become lumpy with beads of syrup, pass it through a strainer, then continue using it. Set aside sugared peels about 1 hour or until they are dried. Carefully package them in tin or plastic container and store either in cupboard or refrigerator. To dip peels in chocolate, melt semisweet chocolate over simmering water along with butter. Stir well to ensure that mixture is smooth before removing from heat. Dip each rind into chocolate, coating most of it but leaving a little "handle" to grasp. Or, completely immerse each rind in chocolate, then remove with 2 forks or pair of chopsticks. Set slices on parchment paper or cake rack and place in cool place to harden. Once chocolate has set, pieces can be stored in refrigerator. Chocolate will discolor when it cools but will become dark and glossy again once brought to room temperature. Makes 3 Cups DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Grapefruit Peel Categories: Candies Servings: 1 2 md Grapefruit (or 3), peels of Water 3 c Sugar Food coloring DIRECTIONS: Cover peel with cold water. Bring to boil and cook until tender, pouring off water and adding fresh cold water several times. Drain. With spoon, remove white inner portion of peel. With knife or tiny star cookie cutter, cut a few stars from peel, if desired. With scissors or sharp knife, cut rest of peel in thin strips. Make syrup by boiling 2 cups sugar with 1 cup water. Add a little red or green food coloring. (A drop or two of yellow coloring with red improves the finished color.) Add peel; cook over low heat until peel has a clear, candied appearance. Remove peel, 2 or 3 pieces at a time, allowing excess syrup to drain back into saucepan. Roll strips separately into remaining 1 cup sugar until well coated. Place on rack to cool. Store in tightly covered container in cool, dry place. Keeps at least a month. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Peels Categories: Candies Servings: 6 6 Navel oranges 1 3/4 c Sugar 1/2 c Clear corn syrup 1 1/2 c Water 3 oz Orange gelatin Cut oranges in half lengthwise & remove fruit. Cut peels into strips. Cook peels in 8 C. boiling water for 15 min. Drain & repeat. In same pot, cook sugar, syrup, & 1-1/2 C. water over high heat until sugar is dissolved. Add gelatin & peels & simmer for 20 min. Remove from heat. On a sheet of waxed paper or microwave paper, sprinkle 1 C. granulated sugar. Lightly roll the peels in the sugar, a few at a time, until the peel is evenly coated. Add sugar as needed as supply is used. Place in one layer to dry overnight. Store in airtight containers. Will keep indefinately, if kept dry. Lemon or Lime peels may be used with the corresponding gelatin, but I've never tried it. For slightly less sweet peels, delete the corn syrup & increase sugar to 3 cups. *Kieran* MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Spiced Walnuts Categories: Candies Servings: 2 1 c Sugar 1/4 ts Salt 2 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Cloves 1/2 c Water 2 c Shelled walnut halves Boil all ingredients except the walnuts to 236 degrees on a candy thermometer (soft ball stage). Remove from heat and add the walnuts. Stir until creamy. Turn out on waxed paper. Using 2 forks, separate walnuts. Let dry. Then store them in an airtight container Makes about 2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Watermelon Categories: Candies, 1941 Servings: 6 Text Only Drain watermelon honey until all the tiny particles of melon are comparatively free from sirup. Prepare a heavy sirup made of 2 parts sugar and 1 part water. Tint a delicate green with food coloring. Flavor with mint. Add the drained particles. Simmer until nicely colored. Drain. Roll in granulated sugar. Dry in very slow oven (300 F). A portion of the sirup may be colored pink and flavored with rose or raspberry before the melon is added. If the natural color is desired, roll the drained particles in sugar, and dry. Any variety of flavors and colors may be obtained. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy Making Information Categories: Candies, Information Servings: 1 No ingredients; see text Stages of Syrup Cooking Slightly more cooking is required on damp or rainy days than on a dry , clear day. Allowance is made for this in the following table. The higher temperature should be used on a damp day while the lower is right for clear weather. Soft ball, for fondant, fudge, panocha_______________ 234F. to 238F. Firm ball, for caramels______________________________ 246F. to 248F. Hard ball, for taffy_________________________________ 265F. to 270F. Crack stage, for butterscotch________________________ 290F. to 300F. Hard crack, for brittles, sticks, lollypops__________ 300F. to 310F. Hard crack stage, for clear hard candies_____________ to 310F. Cold Water Test Pour about 1/2 teaspoon os the hot candy into a cup nearly full of very cold water. Shape the syrup with the fingers of one hand. Soft ball: The syrup can be formed into a soft ball which flatens on removal from the water. Firm ball: The syrup can be formed into a ball which offers some resistance to the fingers. Hard ball: The ball which is formed is distinctly chewy. Crack: The mixture sounds britle when struck against the side of the cup; it can be broken by crushing between the fingers. Hard crack: The brittle mixture will not stick to the teeth. If a thermometer is used, it should be tested in boiling water. It should register 212 F. If 214 F., cook candy 2 degrees higher, if 210 F., cook candy 2 degrees lower. Make your adjustments accordingly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy Melt Roses Categories: Candies Servings: 6 14 oz Candy Melts - (1 package) 1/2 c Light corn syrup Melt candy melts according to package directions. Add heated light corn syrup and stir until thoroughly mixed. Let set at room temperature in an airtight plastic bag for at least 24 hours or up to one week. Candy becomes easier to work with as it sets. When ready to use, knead a small amount until it reaches a workable consistency. MODELING A ROSE: Start with the base and mold a cone that's approximately 1-1/2 inch high from a 3/4-inch diameter ball of modeling candy. Next, make petals. Flatten 3/8-inch ball of modeling candy into a circle that's about 1/4-inch thick on one side and about the diameter of a dime. Make several petals this size. Wrap first petal around the point of the cone to form a bud. Now press three more petals around the base of the bud. Gently pinch edges of petals. Make five more petals using slightly larger balls of modeling candy. Flatten, then thin edge with finger and cup petals. Press petals under first row of petals. Continue adding petals, placing them in between and slightly lower than previous row. For a fuller flower, continue adding petals in this manner. TO MAKE CANDY LEAVES: On the back of clean, thoroughly dried, grape or rose leaves, paint on melted Candy Melts with a soft pastry or decorator's brush. Pull out pointed or curved edges to resemble certain kinds of leaves. Let coating set and when completely dry, carefully peel off candy. Recipe from the 1989 Wilton Yearbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy- Peanut Butter, Easter Eggs Categories: Candies, Chocolate Servings: 12 Pat Stockett 2 lb Margarine 4 lb Peanut butter 4 lb Confectioners' sugar MMMMM---------------------------EASTER EGGS-------------------------------- 1/4 lb Butter 8 oz Cream cheese 1/2 ts Salt 1 1/2 ts Vanilla 1 1/2 c Peanut butter or coconut 4 c Confectioner's sugar MMMMM------------------------PEANUT BUTTER EGGS----------------------------- 1 c Margarine 8 oz Cream cheese 1/2 ts Salt 1 1/2 ts Vanilla 2 lb Powdered sugar 2 1/4 c Peanut butter, chunky MMMMM------------------------RICE KRISPIE EGGS----------------------------- 1 c Confectioners sugar 1 c Crunchy peanut butter 2 c Rice Krispies 2 tb Oil 1/4 ts Vanilla MMMMM-----------------------PEANUT BUTTER BALLS---------------------------- 1 lb Margarine 2 c Peanut butter 2 1/2 lb To 3 pounds confectioners' -sugar 3 ts Vanilla 6 oz Semi-sweet chocolate chips 1/4 lb Paraffin wax Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.) Easter Eggs Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating. Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs. Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper. Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy-Stick Logs Categories: Candies Servings: 6 2 qt Popped popcorn 1 1/3 c Sugar 1 c Water 1/3 c Light corn syrup 2/3 ts Vinegar 1/3 ts Salt 1 ts Vanilla 8 (4 inch long) candy sticks Preheat oven to 250. Place popcorn in a large 4 inch deep butttred baking pan. keep warm in oven. Combine sugar, water, cornsyrup, vinegar, and salt in a large saucepan. COok until mixture reaches 250 on a candy thermometer. Remove from heat and quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Shape 1 cup of popcorn around each candy stick to form a MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramel Apples Categories: Candies Servings: 6 6 md Apples 1 1/4 c Margerine 2 3/4 c Dark brown sugar, firmly -packed 1 c White corn syrup 1 cn Sweetened condensed milk -(like Eagle brand) 1 1/2 ts Vanilla In heavy saucepan or skillet, melt margarine and sugar. Add corn syrup and condensed milk. Cook until mixture forms a firm ball in cold water. Remove from heat, beat. Add vanilla. Place sticks in apples and dip in mixture. Set apples on waxed paper lined surface. Courtesy of: Joann Pierce MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramel Candy Categories: Candies, Osg Servings: 1 3 c Sugar 1 1/2 c White karo 2 c Cream Salt; pinch Cook 1 cup cream with sugar and Karo, until soft ball stage. Add last cup of cream very slowly, not to stop boiling. Cook to hard ball stage. Pour on buttered plate and cut in squares. Wrap in oil paper. Source: Mrs. A. R. Wolf, Bethel Grange, Clermont County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramel Crisp Categories: Candies, Osg Servings: 1 1/2 c Baking molasses 1 c Brown sugar 1 ts Butter 3 ts Vinegar 3 tb Water 1/2 ts Baking soda Cook until it forms hard ball in water. Add soda and pour over about 2 gallons of popcorn. Source: Mrs. Albert Seckel, United Grange, Marion County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramel Turtles Categories: Candies Servings: 6 1 c Pecan halves 36 Caramels 1/2 c Sweet chocolate, melted Preheat oven to 325 degrees. Grease a cookie sheet. Arrange pecans, flat side down, in clusters of four. Place one caramel on each cluster of pecans. Heat until caramels soften, about 4-8 minutes. remove from oven. Flatten caramel with buttered spatula. Cool slightly. remove from pan to wax paper. Swirl chocolate on top. Shared by Ellen Cleary MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Au Chocolat (Chocolate Caramels) Categories: Chocolate, Candies Servings: 1 3 c Milk 13 oz Powdered sugar Eggsize piece of glucose 3 1/4 oz Chocolate in tablets 1 1/2 oz Butter 1/2 Vanilla bean Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. Meanwhile, heat the mixture in the stewpan, not letting it boil, since you merely want to melt the sugar and glucose. When completely melted, pour this mixture, bit by bit, into the chocolate, while stirring. When thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the 'ball' stage. (To test the stage of cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a ball that can be rolled with the tip of the fingers.) Remove from the fire, add the butter, mix well, and pour onto an oiled marble slab in an oiled, iron framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Mous Au Chocolat (Soft Chocolate Caramels) Categories: Chocolate, Candies Servings: 1 1/2 lb Sugar 9 oz Fresh heavy cream 2 oz Cocoa powder 1 1/4 oz Honey Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies, 1941 Servings: 6 2 c Sugar 2 c Cream 1 3/4 c Corn sirup 1 c Butter or butter substitute 1 c Chopped nuts Few grains salt Boil all together except the nuts and 1 cup cream. Boil 30 minutes. Add the second cup of cream and boil to a firm ball stage (248 F). Add nuts and pour without stirring into well-buttered pan. When cold cut in squares. Mildred Rahm, Ormsby, MN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies Servings: 6 2 c Sugar 1 c Milk 1 c Brown Sugar 1 c Butter 1 c White Syrup 1 tb Vanilla 1 c Heavy Cream Cook slowly to 247 degrees, 1 1/2 to 2 hours cooking time. Pour into 8 x 8 inch heavily buttered pan. Cool, cut, and wrap each piece in wax paper. From the Kronborg Kitchen Kapers Cookbook 1975 Contributed by - Sena Hermansen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies, Gift Servings: 6 2 c White sugar 1 3/4 c White karo 1/2 lb Butter ds Salt Boil until it forms a firm ball in cold water. Stir constantly while it is cooking. Add one tall can evaporated milk and continue cooking until very thick. Walnuts may be added. Pour into 8x8 inch glass baking dish. When cool, cut into squares and wrap in waxed paper. SOURCE: Cooking in Wyoming Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies Servings: 40 1 c Sugar 1 c Butter 1 c Dark Karo corn syrup 14 oz Can sweetened condensed milk 1 ts Vanilla Bring sugar, butter, and corn syrup to a boil in saucepan, stirring. Then boil 4 minutes without stirring. Remove pan from heat and add sweetened condensed milk. Mix well. Return pan to heat and cook at medium-low boil 30 minutes, or until mixture reaches 238 degrees on candy thermometer, stirring constantly. Remove from heat and stir in vanilla. Pour into buttered 9-inch square pan. Cool in pan 2 hours. remove from pan and cut with very sharp serrated knife into 1-inch pieces. Wrap each piece in wax paper. Makes about 40 caramels. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies, Gift Servings: 40 125 g Butter 2 tb Golden syrup 1 1/2 c Sugar 400 g Can sweetened condensed milk 1/2 c Water 1/4 ts Cream of tartar 1 ts Vanilla essence Place all ingredients except essence, in saucepan, stir over low heat until mixture is a pale brown colour (a little mixture dropped into cold water should form a firm but pliable ball). Remove from heat, stir in essence, drop teaspoonfuls of mixture onto greased oven trays; cool. Wrap caramels in cellophane when cold. Store in a cool, dry place. Makes about 40. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carmael Corn Categories: Candies Servings: 6 7 qt Popped popcorn 2 c Brown sugar 1 c Butter Vanilla 1/2 c Corn syrup 1 ts Salt 1/2 ts Soda Boil sugar, butter and corn syrup 4 minutes. Remove from stove and add salt, soda and vanilla. (This will foam when soda is added). Pour over popped popcorn, stir carefully. Put into a large pan into oven at 250F. for 1 hour. Carefully stir every 10 minutes. If pan is big enough, shake popcorn--it doesn't crumble as much. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carmels Categories: Candies Servings: 6 2 c Sugar 1 c Milk 1 c Brown Sugar 1 c Butter 1 c White Syrup 1 tb Vanilla 1 c Heavy Cream Cook slowly to 247 degrees, 1 1/2 to 2 hours cooking time. Pour into 8 x 8 inch heavily buttered pan. Cool, cut, and wrap each piece in wax paper. From the Kronborg Kitchen Kapers Cookbook 1975 Contributed by - Sena Hermansen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carrot Fudge Categories: Candies, 1941 Servings: 6 1 1/2 c Grated carrots 1/2 ts Lemon flavoring 3 1/2 c Sugar 1/2 c Sweetened condensed milk 1/2 c Water Cook carrots, sugar, milk, and water, to soft ball stage (234 - 238 F). Remove from fire, add flavoring, and cool to room temperature. Beat until creamy. Pour into buttered pan, pat down to 1 inch depth, and when firm cut in squares. The grain is likely to be a little coarse due to the grated carrots. Mrs. L.G. Humichl, Perry, IA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cathedral Windows Categories: Candies Servings: 10 2 tb Margarine 1 c Chocolate chips 1 Egg, beaten 1 c Powdered sugar 3 c Colored marshmallows Melt the margarine and chocolate chips in a saucepan over the lowest heat setting. Remove from heat when melted. Add the egg and powdered sugar. Mix well. Add marshmallows. Stir until coated. Turn out onto wax paper and form a roll. When hardened, slices into 30 pieces approx. 1/2 inch in size. Freezes well. Enjoy! - Jeff Duke MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Champagne Truffles Categories: Candies, Christmas Servings: 24 Peter Kump MMMMM--------------------------CENTER MIXTURE------------------------------- 8 oz Cream 1 lb Bittersweet chocolate 1 oz Butter 1 oz Cognac MMMMM-----------------------------ENROBING---------------------------------- 1 lb Bittersweet chocolate 1 lb Cocoa It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second. BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheese Fudge Categories: Candies, Cheese, Chocolate, Christmas Servings: 3 1 c (2 sticks) butter, softened 8 oz Pasteurized process cheese, -cubed 1 1/2 lb Powdered sugar 1/2 c Cocoa 1/2 c Non-fat dry milk 2 ts Vanilla 2 c Coarsely chopped nuts In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts. Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds. From Best Recipes Magazine, Sept/Oct 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cherry Walnut Divinity Categories: Candies, 1941 Servings: 6 2 Egg whites 1/8 ts Salt 1 c Chopped candied cherries 3 c Light brown sugar 1 c Water 1 c Chopped walnuts 1 ts Vanilla 1 c Corn sirup Boil sugar, sirup, salt, and water to firm ball stage (248 F). Pour slowly, beating constantly, over stiffly beaten egg whites. Beat until candy begins to stiffen. Add candied cherries, flavoring, and nuts. Drop by teaspoonfuls onto waxed paper, or pour into well-buttered pans. When cold cut in squares. Lou S. Hokulin, Morris, MN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Coconut Candy Categories: Candies Servings: 6 1 c Grated coconut ( Substitute -canned) 2 c Brown sugar Walnut halves 1) Melt sugar in heavy pan over a slow fire. 2) Add coconut and cook until sugar begins to crystallize. 3) Remove from fire and pour into a buttered pan. 4) Cut into 1 inch squares and press a walnut half on top of each cookie. Variations: Place 1/2 square of coconut candy or about 1 Teaspoon of crystallized sugar and coconut on one corner of a small WONTON wrapper ( See Recipe WONTON.TXT ) Fold over corner of wrapper, enclosing candy mixture. Pinch together two opposite free corners of wrapper, leaving one corner free. Fry in deep hot oil until golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chitty-Chitty Bang-Bang Fudge Categories: Candies, Entertain Servings: 1 2 c Sugar 4 tb Cocoa 1/4 lb Butter (or margarine) 2 ts Light corn syrup 1 cn Evaporated milk, small 1 ts -Water Mix all ingredients and stir over low heat. Cook to soft ball stage when dropped in cold water. Beat by hand until mixture loses gloss. Chopped nuts can be added. Pour into a greased 8 x 8-inch pan. Cut into pieces. Cool. Good fudge! This was a recipe from the Chitty-Chitty Bang-Bang story book read by my son, Curtis Burton, while in grade school and has been a family favorite since 1970. Joyce Burton, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Choco Scotch Clusters Categories: Cookies, Candies, Christmas Servings: 10 6 oz Chocolate Chips, Semisweet 6 oz Butterscotch Morsels 1/4 c Peanut Butter 3 c Cereal, Rice Krispies Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Choco-Almond Confections Categories: Candies, Christmas, Entertain Servings: 3 1 1/4 c Blue Diamond Chopped Natural -Almonds, toasted 1 oz Squares milk chocolate 1/2 c Orange juice 1/2 c Granulated sugar 3 c Crushed lemon, orange, or -vanilla wafers 2 tb Curacao or orange juice The positively elegant "very adult" confection is from Blue Diamond. In blender or food processor, finely grind 1/4 cup of the almonds; set aside. Combine chocolate with orange juice and sugar in saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and chocolate is melted. Remove from heat and mix in crushed wafers, Curacao and the chopped almonds. Chill mixture at least one hour. Form into small balls; roll in the ground almonds. Refrigerate in air-tight container for several days for best flavor to develop. Makes about 3 dozen. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Peanut Butter Cups Categories: Candies, Chocolate Servings: 6 CHOCOLATE CUPS: 2 c Milk Chocolate Chips 2 tb Vegetable shortening 24 1" paper candy cups PEANUT BUTTER FILLING: 3/4 c Creamy peanut butter 3/4 c Confectioners' sugar, sifted 1 tb Butter, melted Combine over hot, not boiling, water, the milk chocolate chips and vegetable shortening. Stir until the chips are melted and the mixture is smooth. Remove from the heat but keep over the hot water. Coat the inside of the candy cups by using 1 t. of the chocolate mixture for each cup. Place the candy cups in the palm of your hand and rotate gently, using a narrow rubber spatula to push the chocolate up the sides of the cup. Chill. PEANUT BUTTER FILLING: In a small bowl, combine the peanut butter, confectioners' sugar and butter, mixing until well blended. Using slightly rounded teaspoonfulls, shape the peanut butter filling into balls. Place 1 ball in each chilled cup and press lightly with your fingers to flatten. Spoon 1 level t. of the reserved chocolate mixture on top and smooth over to seal. Chill until form, about 45 minutes. Store in airtight container in the refrigerator. Source: Rich Harper, FidoNet Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Covered Cherries Categories: Candies Servings: 20 60 Maraschino cherries w/stems 3 tb Butter 3 tb Light corn syrup 2 c Powdered sugar 1 lb Chocolate, melted Drain cherries for several hours. Combine softened butter and corn syrup. Stir in powdered sugar. Chill if too soft. Shape 1/2 teaspoon mixture around each cherry. Place on baking sheet with wax paper and chill until firm. Dip cherries into chocolate by stem. Chill for 1 to 2 weeks. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Creme De Mints Categories: Candies, Chocolate Servings: 12 2 c Semi-Sweet Chocolate Chips 1/4 c Sour Cream 2 1/2 tb Mint Flavored Liqueur Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Marzipan Slices - Mandulas Szalami Categories: Candies Servings: 12 7 oz Almond Paste, 2 tubes 2 oz Semi-Sweet Chocolate * 1/4 c Almonds, Chopped Powdered Sugar * Use 2 squares that have been melted and cooled. ~------------------------------------------------------------------------- Mix the almond paste, chocolate and almonds thoroughly. Knead on a surface sprinkled with 1 to 2 T of powdered sugar until of a uniform color and consistency. Shape into a roll, about 6 inches long; roll in powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours and then cut the roll into 1/4-inch slices. Makes about 24 candies. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Fingers Categories: Candies, Chocolate Servings: 32 1 c Powdered sugar 1 c Powdered milk 3 tb Unsweetened cocoa powder 1/3 c Raisins 1/3 c Glace'cherries 1/3 c Mixed candied peel Vanilla extract 1 c Vegetable shortening, melted Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and toss until fruit is well coated. Stir in shortening and a few drops of vanilla. Mix thoroughly. Line an 8-inch square pan with plastic wrap. Pour mixture into pan. Refrigerate until firm. Turn out onto a board and cut into fingers. Wrap pieces in foil or pladtic wrap. Store in an airtight container in a cool place. Makes about 32 fingers. Source: Gifts From The Pantry By Annette Grimsdale MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Liqueur Shells Categories: Candies, Chocolate Servings: 12 3 oz Each of semi-sweet or -bittersweet, milk and white Chocolate, melted in -separate bowls MMMMM------------------------------MOUSSE----------------------------------- 3 oz White chocolate, chopped 2 Eggs, separated 1 tb Each of Tia Maria, creme de -menthe or: Cointreau food coloring if -desired With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper. Mousse: Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside. In a separate bowl, beat egg whites until stiff, but not dry. Divide egg yolk min into three separate bowls and add 1 teaspoon of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired. A drop or two of yellow coloring can be added to Cointreau mixture. Gently fold a third of the egg whites into each of the bowls. Spoon into chocolate shells. Refrigerate 2 hours. These shells should be consumed within 24 hours. The chocolate cases can be made ahead of time and stored in a cool, dry place. Makes 12 candies. Source: Gifts From The Pantry By Annette Grimsdale MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Peanut Butter Log Categories: Candies Servings: 6 3 tb Peanut butter 3/4 oz Quick-cooking oats 2 ts Unsweetened cocoa 1 ts Vanilla extract 2 tb Plus 1 1/2 tsp water 3 ts Sugar or equivalent 1/3 c Non-fat dry milk In a small bowl, combine all ingredients and mix well. Place mixture on wax paper and shape into a log. Roll up wax paper and chill in the refrigerator at least 30 minutes. Source: Berkshire Eagle 2/25/91 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Amaretto Truffles Categories: Ghirardelli, Candies Servings: 15 4 oz Ghirardelli Semi-Sweet -Chocolate 1/4 c Butter 1 tb Amaretto liqueur 1/2 c Finely chopped nuts DIRECTIONS: Melt broken chocolate; remove from heat. Stir in Amaretto. Add butter, a tablespoon at a time, beating with a wire whip until smooth and creamy. Chill 5 to 10 minutes to firm mixture. Drop by teaspoon and roll into nuts. Keep truffles refrigerated until ready to serve. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Walnut Fudge Categories: Candies, Christmas Servings: 6 2 c Icing sugar 1 c Cocoa 1 1/2 Butter or margarine 1 1/2 Chopped walnuts Walnut halves Sift together icing sugar and cocoa. Melt butter in a saucepan. Continue cooking until buter is hot and bubbly. Remove from heat. Blend hot butter into cocoa mixture. Stir in chopped nuts. Spread in a greased 8 inch square cake pan. Garnish with walnut halves. Chill until set. Store in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Bourbon Balls Categories: Candies Servings: 3 1/2 c Margaine or butter 4 c Powdered sugar 1 c Finely chopped nuts 1/4 c Bourbon 1 pk (6 ounces) milk chocolate -chips 3 tb Half-and-half. 1. Place margarine in medium bowl. Microwave at HIGH (100%) until melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate until firm. 2. Shape into 1-inch balls. Refrigerate until firm. Combine chocolate chips and half-and-half in a small bowl. Microwave at MEDIUM-HIGH (70%) until chocolate chips are melted, 1 to 2-1/2 minutes, stirring once or twice. Stir until smooth. Drizzle chocolate over candies. (Reheat chocolate as needed.) Chill. * The picture shows them sitting in little paper candy cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Truffles Categories: Candies, Chocolate, Christmas Servings: 6 Sharon Stevens 1 1/8 lb Semi-sweet chocolate chips 14 oz Can condensed milk 1 tb Vanilla Finely chopped nuts Flaked coconut Chocolate sprinkles Colored sprinkles Unsweetened cocoa powder Icing sugar In heavy sauce pan, over low heat, melt chocolate chips with condensed milk. Remove from heat; stir in vanilla. Chill 2 hours or until firm. Shape into 1 inch balls; roll in any of the above coatings. Chill 1 hour, or until firm. Store covered at room temperature. Makes about 6 dozen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Mints (Karin Brewer) Categories: Candies Servings: 6 12 oz Chocolate chips 14 oz Can condensed milk 1 ts Peppermint flavoring Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by sm spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Fudge Categories: Candies, Osg Servings: 1 2 c Sugar 2 tb Cocoa; or 2 sq. chocolate 2 tb Karo 2/3 c Milk 1 ts Vanilla 2 tb Butter Mix and boil to soft ball stage. Add chunk of butter and vanilla, let stand until cool. Beat until creamy, add nuts if desired. Pour into buttered plate and cut into squares. Source: Mrs. C. W. Houser, Jackson Grange, Hancock County, OH Mrs. Lillian Morehead, Monroe Grange, Clermont County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Truffles Categories: Candies, Christmas Servings: 2 8 oz Bittersweet chocolate 1/2 c Unsalted butter, cut in -chunks 2 Egg yolks 3 tb Unsweetened cocoa powder 1/3 c Icing sugar Break chocolate into chunks and melt in top of double boiler over hot water (not boiling). Remvoe chocolate from heat and let cool slightly. Add butter, bit by bit, stirrig after each addition. Stir in egg yolks, one at a time. Cover with plastic wrap and refrigerate for several hours or until firm. Dip small spoon or melon baller into hot water and shape chocolate into blls the size of cherry tomatoes. If desired, dust hands with cocoa and shape chocolate into smoother balls. Sift cocoa and sugar together into large pie plate. Place as many balls in plate as will fit comfortably. Slide plate back and forth on counter until all balls are coated. Truffles can be stored in covered container for up to 1 week in refrigerator or up to 1 month in freezer. If refrigerated, let stand at room temperature for 30 minutes before serving. If frozen, let thaw in fridge. Makes about 2 dozen 1-inch balls. Origin: Canadian Living magazine, Dec/88 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Balls with Cherry Centers Categories: Candies Servings: 6 50 Whole candied cherries 3/4 c Cherry brandy (more may be -necessary) 1/2 lb Sweet milk chocolate, broken -into pieces 1/4 lb Unsweetened baking -chocolate, broken into -pieces 1 1/3 c Powdered sugar 7/8 c Butter, softened 3 tb Unsweetened cocoa Powdered sugar Unsweetened cocoa 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 chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed. Add 3 T. cocoa and mix by hand. Put mixture in the freezer and thoroughly chill. Prepare a surface to assemble the balls. Mix equal amounts of cocoa and powdered sugar, about 1/3 cup each. 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 frig. These balls are dense and heavy with a rich chocolate flavor. For a lighter flavor, I suggest you omit the unsweetened baking chocolate and add 1/4 lb. more milk chocolate. Licking your fingers is not permitted during the assembly, but manditory after you are done. (grin) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Covered Candied Cherries Categories: Candies Servings: 6 50 Whole candied cherries 3/4 c Cherry brandy 1/2 lb Sweet milk chocolate, broken -into pieces 1/4 lb Unsweetened baking -chocolate, broken into -pieces 1 1/3 c Powdered sugar 3 tb Unsweetened cocoa Powdered sugar Unsweetened cocoa Soak the cherries in the brandy overnight or longer. Drain cherries, reserve the brandy. Cream butter and sugar with a mixer. In a double boiler, melt the chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and chocolate mixture and stir in my hand until all is absorbed. Add 3 T. cocoa and mix by hand. Put mixture in a clean bowl and thoroughly chill in the freezer. Meanwhile, make a 50-50 mixture of powdered sugar and cocoa. Begin with 1/3 c. EACH and mix thoroughly. Heavily dust a sheet of waxed paper on a working surface. When the chocolate mixture is chilled and very stiff, remove from the freezer. Drop by teaspoonfuls on dusted working surface and dust your fingers in the sugar/cocoa mixture, press with fingers to make a small flat shape with the chocolate. Drop a cherry in the center and form a ball around the cherry. Working quickly, complete the shape by rolling the ball between your palms. Roll ball in sugar/cocoa mixture to coat. Continue working until the chocolate mixture is too soft to continue. Return to freezer to chill some more and continue until all the chocolate and cherries are gone. The chocolate covered cherries can be stored in the frig. For a lighter, sweeter chocolate taste, increase the sweet chocolate and decrease or eliminate the unsweetened chocolate. The more milk chocolate you use, the more diffucult it will be to work with as it melts rather rapidly. You can also substitute and equal portion of semi-sweet bits (toll house chocolates) for the chocolate. Other candied fruit and liquors can be used according to your taste. Enjoy! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Marshmallow Fudge Categories: Candies, Chocolate, Christmas Servings: 6 1 lg Can Evaporated milk 1/4 lb Butter 4 c Sugar 2 pk Chocolate pieces ( 6 Ozs ea) 1/2 Jar marshmellow cream Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Scotch Truffles Categories: Candies, Christmas Servings: 40 1 1/2 lb Good-quality unsweetened -chocolate 2 Egg yolks 1 c Confectioner's sugar 1/2 c Heavy or whipping cream 4 tb (1/2 stick) unsalted butter 1/4 c Scotch whiskey 30 Whole shelled hazelnuts 1 c Sifted unsweetened cocoa -powder, for dusting 1. Preheat the oven to 375F. 2. Place 10 oz. of the chocolate in a heavy saucepan, and melt over low heat. Remove the pan from the heat and set aside. 3. Combine the egg yolks and 1/2 cup of the confectioner's sugar in a large bowl, and cream until well blended. 4. Combine the cream, butter, and remaining 1/2 c. sugar in a medium-size saucepan and bring to a boil, stirring until the butter and sugar are thoroughly melted. 5. Slowly pour the hot sugar mixture over the egg yolk mixture, whisking constantly. Mix thoroughly and set aside to cool slightly. Then stir in the melted chocolate and the Scotch; beat for 1 minute. 6. Place the mixture in the refrigerator and chill until firm, 30 to 45 minutes. 7. Meanwhile, place the hazelnuts on a baking sheet and toast them in the oven for 15 minutes. Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins. Set them aside. 8. Roll a spoonful of the chilled chocolate around each hazelnut to form a truffle about 1 inch in diameter. Set them on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours. 9. Melt the remaining 14 oz. chocolate in a heavy saucepan over low heat. Remove the pan from the heat. 10. Sprinkle a shallow dish generously with cocoa. Dip each truffle in the melted chocolate, covering it completely. Then lift it out with a fork and roll it in the cocoa. Arrange the truffles on the baking sheet again, and chill before serving. Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Spiders Categories: Candies Servings: 6 12 oz Package semi-sweet chocolate -chips 1 c Peanuts 3 1/2 c Chow mein noodles Melt chips in double-boiler, remove from heat, stir in peanuts and noodles. Drop on waxed paper. Keep in the refrigerator...way in the back so the kids won't find them and you can sneak bites after they have gone to bed. hehe Probably you should hide them behind the broccoli!! Sheryl MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Fruit Balls Categories: Candies, Chocolate, Gift Servings: 25 125 g Dried apricots, chopped 1/3 c Raisins, chopped 1/3 c Sultanas, chopped 2 ts Grated orange rind 60 g Dark chocolate, grated 180 g Dark chocolate, extra 60 g Butter Combine apricots, raisins, sultanas, rind and grated dark chocolate in a small bowl. Roll teaspoons of mixture into balls, refrigerate overnight. Break extra chocolate into pieces, place in top of a double saucepan with butter over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Dip each fruit ball in chocolate until evenly coated. Place balls on foil-covered trays; allow to set in a cool place. Store balls in airtight container in refrigerator. Makes about 25 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Popcorn Fudge Categories: Candies, 1941 Servings: 6 2 c Sugar 2 Squares unsweetened -chocolate 1/4 c Sweetened condensed milk 3/4 c Water 1 1/2 c Popped corn, chopped 1 tb Butter or butter substitute 1 ts Vanilla 1/8 ts Salt Melt chocolate in saucepan. Add sugar, milk, water, butter, and salt. Boil to soft ball stage (234 - 238 F). Remove from fire. Add flavoring and popped corn. Cool to room temperature. Stir until creamy. Pour into well-buttered, shallow pan. Cut in squares. Grace Viall Gray, Glen Ellyn, IL. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Toffee Categories: Candies Servings: 64 1 c Sugar 2/3 c Light corn syrup 1 1/2 c Half-and-half 1 1/2 oz Unsweetened chocolate - melted 1 1/2 ts Vanilla 1 pn Salt COMBINE THE SUGAR, CORN SYRUP, and 1/2 cup of cream in a large saucepan set over moderate heat. Stir the mixture until the sugar dissolves completely. Insert a candy thermometer, reduce the heat to low, and cook the syrup, stirring frequently, until the thermometer registers 238F. Blend in another 1/2 cup of the cream, which will cause the temperature to drop, and continue to cook and stir until the thermometer reaches 236F or until a bit of the hot toffee dropped into a little cold water forms a soft, pliable ball. Mix in the remaining 1/2 cup cream and the melted chocolate. Cook the toffee, stirring constantly, lest it scorch. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water. (NOTE: Even though the temperature of the toffee may not exceed 230F, if it firms in cold water, remove the pan from the heat at once.) Quickly mix in the vanilla and salt, then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee completely, then cut it into 1-inch squares. Wrap each one in waxed paper or plastic wrap. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Nut Caramels Categories: Candies, Chocolate Servings: 6 2 c White sugar 1/2 c Corn syrup 2 c Cream 1/2 c Butter or margarine 6 tb Cocoa 1 c Walnuts 2 ts Vanilla Boil together sugar, corn syrup, cocoa, butter and 1 cup cream. Boil until it threads, then add slowly the other cup cream. Boil to firm ball stage when tested in cold water. Add vanilla and nuts, beat until creamy. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Filled Eggs Categories: Candies Servings: 8 -Robbie Shelton XXXJ77A 8 oz Dark Couverture Chocolate 8 lg Eggs 1 c Heavy Cream 1/2 Stick Butter 1/2 c Hazelnut Chocolate Spread -(Nutella) To prepare the eggs, allow them to warm to room temperatures, wash and shake each one well. With a sharp knife, remove a small piece of sh ell from one end and puncture the other end of each egg with a needle. Remove the yolks and whites by blowing through the small hole. Rinse the shells with water and allow to dry. Place them, large hole up, in an empty egg carton. Cut the chocolate into small pieces. Bring the heavy cream to the boiling point in a saucepan, add the chocolate and stir with a whisk until the chocolate is melted and well blended. Remove from the heat and add the butter and hazelnut chocolate spread. Whisk until blended. Using a small funnel, pour the filling, while still warm, into the egg shells and refrigerate. Serve the eggs in egg cups. This recipe is from Salt and Pepper Publications "Chocolate The French Way.." MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Truffles Categories: Candies, Chocolate, Gift, Christmas Servings: 24 1/3 c Thickened cream 150 g Dark chocolate 30 g Butter 1 tb Brandy 1/4 c Cocoa, sifted Place cream in a small saucepan, bring to the boil. Reduce heat, stir in chocolate until melted, stir in butter and brandy; refrigerate overnight. Roll teaspoons of mixture into balls, dust with cocoa. Refrigerate in airtight container until required. Makes about 24. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Candy Squares Categories: Candies, Chocolate Servings: 24 1/2 c Margarine (melted) 2 c Vanilla wafer crumbs 1 c Chopped walnuts 6 oz Pkg. chocolate chips 1 1/2 c Flaked coconut 2/3 c Evaporated milk 1 c Brown sugar (firmly packed) Contributed to the echo by: Laurie Gill Pour melted butter in bottom of 13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter. Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine evaporated milk with brown sugar. Stir until smooth. Pour evenly over layers. Bake at 350 degrees for 25 minutes. Cool for 1 hour. Cut into 1-1/2 ea squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Balls with Cherry Cordial Centers Categories: Candies, Martin Servings: 6 50 Whole candied cherries 3/4 c Cherry brandy (more may be -necessary) 1/2 lb Sweet milk chocolate, broken -into pieces 1/4 lb Unsweetened baking -chocolate, broken into -pieces 1 1/3 c Powdered sugar 7/8 c Butter, softened 3 tb Unsweetened cocoa 1/3 c Powdered sugar 1/3 c Unsweetened cocoa 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 chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed. Add 3 T. cocoa and mix by hand. Put mixture in the freezer and thoroughly chill. Prepare a surface to assemble the balls. Mix equal amounts of cocoa and powdered sugar, about 1/3 cup each. 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 frig. These balls are dense and heavy with a rich chocolate flavor. For a lighter flavor, I suggest you omit the unsweetened baking chocolate and add 1/4 lb. more milk chocolate. Licking your fingers is not permitted during the assembly, but manditory after you are done. (grin) There's yet another variation to chocolate covered cherries. It's for the brave & daring at heart. You have to start in the summertime, when cherries are ripe. You take a pound of them, a pound of rock candy, and a fifth of good brandy or bourbon. Mix together, & let set in the back of the 'fridge for 3-4 months. When you finally get around to making the chocolate covered cherries, you use the preserved cherries for the centers, & the liquor as the base for the cordial. Courtesy of: Al Martin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Toffee Candy Categories: Chocolate, Candies Servings: 1 1/2 c Coarsely chopped pecans 1/2 c Butter 3/4 c Brown sugar, packed 1/2 c Semisweet chocolate pieces Sprinkle pecans in bottom of buttered 8 inch square baking pan. Combine butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until mixture reaches hard crack stage (295F) on candy thermometer. Immediately pour hot mixture over pecans,spreading evenly. Sprinkle with chocolate pieces. Let stand 5 minutes. Spread melted chocolate evenly over all. When chocolate is set, break up into pieces. Makes about 3/4 of a pound. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Butterscotch Fudge Categories: Candies, Chocolate, Christmas Servings: 1 1 c Sugar 15 oz Sweetened condensed milk 1/2 c Water 6 oz Semisweet chocolate pieces 6 oz Butterscotch flavored pieces 1/4 c Butter or regular margarine 1 ts Vanilla 1 c Chopped walnuts An original recipe from a Georgia homemaker. She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration. Combine sugar, sweetened condensed milk, water, chocolate and butterscotch pieces in 3 quart heavy saucepan. Cook over medium heat,stirring constantly, to soft ball stage (234F) Remove from heat. combine butter and vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts. Spread into greased 9 inch square baking pan. Cool and cut in 1-1/2 inch squares. Makes 36 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Truffles Categories: Candies, Christmas Servings: 16 Karen Mintzias 6 oz Semisweet chocolate * 4 tb Unsalted butter ** 1/2 ts Vanilla extract 2 Egg yolks, lightly beaten 4 tb Unsweetened cocoa powder *Note: Semisweet chocolate should be coarsely chopped. ** Unsalted butter should be cut into small pieces. In a double boiler, melt the chocolate and butter over simmering water. Remove from the heat and stir in the vanilla. In a small bowl, gradually whisk the warm chocolate mixture into the egg yolks. Cover and refrigerate until firm, about 1 hour. Shape level tablespoons of the chocolate mixture into balls and then roll them in the cocoa. Refrigerate the truffles. Recipe by Diana Sturgis "Great Desserts" ISBN: 0-916103-04-8 Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Peanut Butter Ribbon Fudge Categories: Candies, Chocolate Servings: 6 1 c Peanut butter 4 oz Plus 2 tb butter, Cut into tablespoons 3 1/2 oz Marshmallow creme 2 ts Vanilla extract 2 c Granulated sugar 5 oz Evaporated milk 2 tb Powdered sugar 12 oz Semisweet chocolate chips Wait until you taste this--it's fabulous, easy, and makes a wonderful gift. 1. In a small glass bowl, combine peanut butter and 2 tablespoons butter. Heat in a microwave oven on High 30 to 60 seconds, stirring once, until butter is melted and peanut butter is soft. Stir in powdered sugar until well blended; set aside. 2. In a large bowl, combine chocolate chips, remaining 1 stick butter, marshmallow creme, and vanilla; set aside. 3. In a large saucepan, combine granulated sugar and evaporated milk. Heat over low heat, stirring constantly, until mixture comes to a boil. Boil 6 minutes, stirring constantly. Pour over chocolate mixture in bowl and stir briskly until chocolate and butter melt and mixture is well blended. 4. Turn half of chocolate mixture into a well-buttered 8-inch square pan. Carefully spoon reserved peanut butter mixture over chocolate layer, spreading evenly. Carefully place remaining chocolate mixture over peanut butter mixture and spread evenly. Refrigerate until set. Cut into 25 squares. Source: 365 Great Chocolate Desserts By Natalie Haughton MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Caramels Categories: Candies, 1941 Servings: 6 2 c Sugar 1 c Brown sugar 1/2 c Butter or butter substitute 2 c Chopped nuts 1 c Corn sirup 3 Squares unsweetened -chocolate 1 c Cream 1/8 ts Salt 1 tb Vanilla Cut chocolate in small pieces. Add sugar, butter, salt, sirup, and cream. Cover and boil 5 minutes. Uncover. Boil slowly, stirring constantly, to firm ball stage (248 F). Remove from fire. Add flavoring and stir until well blended. Pour quickly over nuts which have been placed in well-buttered pan. When cool cut in squares. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Nougatines Categories: Candies, 1941 Servings: 6 1 c Sugar 1/3 c White corn sirup 1/3 c Strained honey 1/4 c Water 1/4 ts Salt 2 Egg whites 1 c Chopped nuts 1/4 ts Vanilla 1/2 lb Dipping chocolate Combine sugar, sirup, honey, and water. Stir occasionally. Boil to hard ball stage (265 - 270 F). Add salt to eggs. Beat until stiff. Gradually pour on half of the sirup, beating constantly with the egg beater or a spoon. Boil remaining sirup to hard crack stage (285 - 290 F). Pour gradually onto egg mixture, beating constantly. Place over fire on asbestos mat. Beat until thick. Add flavoring and nuts. Pour into well-buttered, shallow pans. When cool cut in squares. Coat these with melted chocolate. Winifred McGovern, Waterville, MN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Dipped Candies Categories: Candies, 1941 Servings: 6 Text Only Cut 1 pound dipping chocolate into small pieces. Place in upper part double boiler. Place in lower part, which is 1/4 full of lukewarm water (120 F). Stir constantly until melted. Beat thoroughly. Place candy on a fork or confectioner's dipper. Dip one piece at a time into melted chocolate. When the surface is entirely coated, drain. Place on waxed paper. Make a swirl over the top. Set in cool place to harden. Caution: Keep water in double boiler at even temperature. Work in a cool room, free from steam, if desirable results are to be obtained. Fruits, nuts, mints, and other candies may be dipped in chocolate. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Fudge Categories: Candies, 1941 Servings: 6 2 c Sugar 2 Squares unsweetened -chocolate OR 6 Tbsp cocoa 2 tb Butter or butter substitute 2/3 c Milk Few grains salt 1 ts Vanilla Combine sugar, milk, butter, salt, and grated chocolate, or cocoa. Cover until boiling point is reached. Boil to soft ball stage (234 - 238 F). Add flavoring and cool, without stirring, to room temperature. Beat until mixture is creamy, thick, and will hold its shape when dropped from a teaspoon. Drop by teaspoonfuls onto waxed paper, or pour into well-buttered, shallow pan. Cut in squares. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Nut Chews Categories: Candies Servings: 1 1 1/2 c Sugar 1/4 c Cocoa 1/2 c Pet evaporated milk 1/3 c Butter 1/3 c Peanut butter 1 ts Vanilla 1 1/2 c Quick rolled oats 1/2 c Salted peanuts Mix in a heavy 2 quart saucepan, sugar, cocoa, milk and butter. Stir over medium heat until mixture bubbles all over top. Boil and stir 2 minutes more. Remove from heat. Stir in until melted the peanut butter; add the vanilla, uncooked quick rolled oats and nuts. With 2 teaspoons, drop on waxed paper. Let stand until set. Makes 36 chews. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Peanut Butter Cups Ala Weight Watchers Categories: Cyberealm, Candies Servings: 4 2 tb Chunky peanut butter 1 oz Semisweet chocolate chips 1. In a small heatproof bowl, combine peanut butter and chocolate; place bowl in medium heatproof bowl and fill the medium bowl with boiling water. Let stand, stirring frequently until chocolate is melted and well-combined. 2. Set 8 fluted paper candy liners on a serving platter; using a teaspoon, spoon 1/8 of the chocolate mixture into each liner. Cover platter with plastic wrap and refrigerate until candies are firm. Source: Weight Watchers Quick and Easy Menu Cookbook Makes 4 servings, 2 candies each Each serving provides: 1/2 protein, 60 optional calories Per serving: 84 calories MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolate-Dipped Strawmberries Categories: Candies Servings: 6 1 pt Strawberries with stems on -(preferably a Long-stemmed variety), -washed and Patted dry 4 oz Semisweet chocolate 1 tb Cooking oil Spread strawberries on a working surface with wax-paper-covered tray nearby. You will also need one or two bamboo skewers or other picks. In the top of a double boiler over hot water, melt the chocolate with the cooking oil, stirring to mix thoroughly. (The cooking oil will add a beautiful shine to the completed sweet.) Place melted chocolate near working surface, but keep chocolate warm. One at a time, insert the skewer in the stem end of a strawberry and dip into the chocolate. Lift out and shake any excess chocolate back into the pot. Place the strawberry on the wax paper and continue with the remaining berries. The strawberries should set for about 10 minutes before being served. Chocolate-dipped strawberries can be refrigerated for up to 24 hours, during which time the chocolate will harden. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chocolatey Peanut Brittle Categories: Candies, Entertain, Chocolate, Christmas Servings: 6 1/4 c Cocoa 1 ts Baking Soda 1 tb Butter 1 c Sugar 1/2 c Light Corn Syrup 1/4 c Whipping (Heavy) Cream 1 1/4 c Salted Peanuts Yield: About 1 Pound Of Candy Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before. Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda then add the butter. 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 when using one.) 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Christmas Delight Candy Categories: Candies, Osg Servings: 1 1/2 lb Marshmallows 1 pk Figs; small package 1/2 lb Dates; stoned 1/2 lb Almonds; blanched 1/2 c Pecans; or walnuts 1 c Cocoanut; shredded 1 Maraschino cherries; small -bottle Melt marshmallows over hot water until very soft. Grind figs, dates, nuts and cocoanut. Chop and drain cherries. Mix and pat out to 1/2 inch thickness. Cut in squares, roll in granulated sugar. Source: Lillian Dake, Hinckley Grange, Medina County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Candy Categories: Candies, 1941 Servings: 6 1 c Brown sugar 2 tb Butter or butter substitute 1/2 c Corn sirup 1 tb Cinnamon 1/2 c Water Combine ingredients. Boil to soft crack stage (275 - 280 F). Pour into well-buttered, shallow pan. When cool, cut in squares. Jennie M. Cable, Columbia, MO. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Flavored Candied Apples Categories: Candies Servings: 12 12 Red apples 1 c White corn syrup 1 c Sugar 4 To 6 drops cinnamon oil Red food coloring, enough to -make a nice red Stick skewers into clean red apples. Combine in heavy saucepan, sugar, syrup and cinnamon oil and cook over low heat. Stir until dissolved. Turn to medium heat and do not stir. Cook to 248 degrees on a candy thermometer. Stir in coloring. Place pan over boiling water while twirling one apple at at time in mixture. Twirl once and then set it up and twirl apple again. Place on buttered pan or foil and store in refrigerator. Courtesy of: Joann Pierce MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cinnamon Pecans Categories: Candies Servings: 4 3 1/2 c Pecans 3 ts Cinnamon 1 ds Salt 1/2 c Water 1 c Sugar Combine the sugar and water. Cook to a soft ball, then add the cinnamon and salt, mix well; - then add your pecans. Stir until it hardens. Pour out, let cool, then lets eat!! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cocoanut Caramels Categories: Candies, Osg Servings: 1 3 c Brown sugar 1 c Milk 1 ts Butter 1 c Cocoanut Melt 1 c. brown sugar. Add milk, remaining brown sugar and butter. Boil to soft ball. Add cocoanut. Beat and drop from teaspoon on wax paper. Cool. Source: Ruth Leimbach, Huron Grange, Erie County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Almond Balls Categories: Candies, Chocolate, Microwave Servings: 26 4 c (8 1/2-oz) shredded coconut -(fresh package!) 1/4 c Light corn syrup 1 pk (11 1/2-oz) milk chocolate -pieces 1/4 c Vegetable shortening 26 Whole natural almonds (1-oz) Tastes just like Almond Joy. Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup. Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up. Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice. Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26. From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990] MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Bon Bons Categories: Candies, Chocolate Servings: 1 15 oz Sweetened condensed milk 1/2 c Butter, or margarine 2 c Confectioners' sugar 12 oz Coconut, grated dried 24 oz Semi-sweet chocolate 4 tb Shortening Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours. Melt chocolate with shortening. Roll coconut mixture into balls and with fork dip into chocolate. Drop on wax paper to cool and dry. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Candy Categories: Candies Servings: 6 3 c Granulated sugar 1 c Milk 3 c Grated coconut Boil the sugar and milk over a medium heat until it forms a thin syrup. (232 to 240 degrees on your candy thermometer) Add grated coconut, stirring frequently to prevent burning. When mixture thickens, drop by the spoonful onto a piece of waxed paper and allow to cool. This will make 24 nice pieces. A drop of your favorite seasonal food coloring can be added for variety. From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn Posted by: Bill McGimpsey MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Date Slices Categories: Candies Servings: 7 2 c Sugar 1 tb Light corn syrup 3/4 c Evaporated milk 6 3/4 oz Pitted dates 2 tb Butter 1 c Chopped nuts 1/2 ts Vanilla extract 1/8 ts Salt 1 1/2 c Flaked coconut, toasted DIRECTIONS: Mix first 3 ingredients in saucepan. Cook, stirring, until a small amount of mixture forms a soft ball when dropped in cold water (232-F). Add dates; cook, stirring, until mixture returns to 232-F. Remove from heat, and cool to lukewarm (110-F). Add remaining ingredients, except coconut, and beat until thick. Shape in 2 or 3 rolls 1 1/2" in diameter. Roll in coconut. When firm, cut in 1/2" slices. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Patties Categories: Candies, 1941 Servings: 6 3 c Sugar 1/4 c Sweetened condensed milk 1/2 c Water 2 c Coconut 1 1/2 ts Vanilla 1/2 c Chopped nuts 1 tb Butter or butter substitute 3 tb Cocoa Combine sugar and cocoa. Add milk and water. Boil to soft ball stage (234 ~ 238 F). Cool to room temperature. Add coconut and nuts. Add butter and flavoring. Beat until mixture begins to thicken. Drop on waxed paper in small pats. Mildred G. Allison, Watkins Glen, NY. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Potato Drops Categories: Candies Servings: 1 2 tb Instant mashed potato 6 tb Water 2 tb Milk 1/8 ts Salt 1 ts Butter 1/2 ts Almond extract 1 lb Confectioners' sugar, sifted 1 cn Flaked coconut DIRECTIONS: Using first 4 ingredients, prepare potato as directed on the package. Add the butter and almond extract. Gradually beat in confectioners' sugar. (Mixture will be thin at first, but thicken later.) Beat until mixture will hold its shape. Add a little more sugar, if necessary. Stir in coconut, and drop by spoonfuls on waxed paper. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut Roll Categories: Candies, 1941 Servings: 6 2 c Sugar 1/2 c Thin cream 1/2 c Chopped nuts 2 tb Butter or butter substitute 1/2 c Chopped raisins 2 tb Toasted coconut 1/2 ts Salt 1 ts Vanilla 2 tb Corn-starch Boil sugar, corn-starch, cream, butter, and salt to soft ball stage (234 - 238 F). Cool to room temperature. Beat until creamy. Add raisins, nuts, coconut, and flavoring. Continue beating until mixture can be handled. Turn onto board dusted with powdered sugar. Knead until smooth and creamy. Shape into a roll. Sprinkle with additional toasted coconut. Slice with a sharp knife. Mrs. Bert Welsh, Mason, WI. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coconut-Peanut Brittle Categories: Candies, Christmas Servings: 1 1/2 c Water 1 c Corn syrup 2 c Sugar 2 lb Spanish peanuts (raw) 1 ts Salt 1 ts Soda 1/2 lb Coconut Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-quart saucepan. Put in the candy thermometer and cook over high heat. Stir frequently until temoerature reaches 290 degrees. Remove from heat and add the soda. Stir thoroughly, then gradually stir in coconut. Stretch with well buttered forks on a well buttered surface such as cookie sheets. To stretch, spoon out into piles and gently pull apart. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Coffee Bourbon Ba