Category: candy

Low-Fat S’Mores Fudge

Low-Fat S’Mores Fudge

8 ounces reduced-fat semisweet chocolate-flavor baking chips
2/3 cup non-fat sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
1 1/3 cups miniature marshmallows
2 low-fat graham crackers, broken into small pieces.

Line an 8-inch square pan with aluminum foil, then grease the foil.

Cook the chips and condensed milk in a heavy saucepan over low heat, stirring often until melted and smooth. Remove from heat, let cool 2 minutes, and then stir in the vanilla extract and 1 cup of the marshmallows.

Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge. Refrigerate 3 hours or until firm. Invert pan, peel off foil and invert fudge.

chocolate bag basket

Chocolate Bag Basket

These are beautiful filled with chocolate dipped strawberries.

Buy small brown paper bags and paint them with vegetable oil until the paper is translucent. Turn them upside down to drain out any excess oil. Pour tempered chocolate inside the bag and turn and tip the bag until all of the sides are covered. Turn the bag upside down to pour out excess chocolate. Remove the bag to a parchment paper covered tray and place them on the tray upside down. Put the tray into the refrigerator to chill.

When firm, CAREFULLY peel off the paper. You may have to coat the insides of the bags a second time in order to get a thick enough coating of chocolate. This is a bit tricky, so you may have to experiment for best results.

almond candy jewels

Almond Candy Jewels

1/2 cup butter
2 cups slivered almonds
1/2 cup granulated sugar
2 tablespoons light corn syrup
1/2 cup semisweet chocolate chips or
    butterscotch, vanilla milk or toffee chips
    or chopped red and green candied cherries

Line large baking sheet with waxed paper, set aside.

For best results, assemble all ingredients before starting.

In 10- or 12-inch skillet melt butter until sizzling; add almonds, with  wooden spoon (not rubber spatula), until sugar and nuts are golden brown (4 to 9 minutes). (Watch  closely to prevent burning.) Immediately remove from heat; sprinkle with desired topping  above. (Do not stir.)

Working quickly, using two spoons, drop level tablespoonfuls of almond mixture, forming mounds, onto prepared baking sheet. Refrigerate until firm (about 45 minutes).

Place individual clusters in paper candy cups or on squares of colored foil; store in airtight container at room temperature. Candy cups and colored foil are available at cake decorating stores.

Almond Toffee
Omit topping. Quickly spread candy mixture in very thin layer onto prepared baking sheet. Cool completely (at least 30 minutes).

Break into small pieces. Store in airtight containers. Place in jars or cellophane bags for gift giving.

Serves 30.

chocolate anise bark

Chocolate Anise Bark

Source: Gourmet – November 2000

1 teaspoon anise seeds
1/3 cup dried tart cherries
1/3 cup dried apricots, coarsely chopped
1/3 cup salted roasted cashews, coarsely chopped
6 ounces fine-quality bittersweet chocolate
    (not unsweetened), finely chopped

Line a small baking sheet with foil and chill.

Finely grind anise in an electric coffee/spice grinder.

Stir together cherries, apricots and cashews.

Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.

Stir in anise and half of fruit and spoon onto center of baking sheet. Spread with a rubber spatula into a roughly 10- x 5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere.

Chill until firm, about 30 minutes, then break into pieces.

Bark keeps, covered and chilled, 1 week.

Makes 6 pieces.

jelly bean nest cookies

Jelly Bean Nest Cookies

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup butter or margarine
8 ounces cream cheese
2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/4 teaspoon almond extract
Jelly beans
Flaked coconut (tinted green)

Beat together margarine and cream cheese. Add sugar, egg, vanilla extract, coconut and almond extracts. Mix well.

In a separate bowl sift together the flour and the baking powder. Add flour mixture to the creamed ingredients gradually, beating well after each addition.

Bake at 350 degrees F for 12 minutes. Cookies will not brown on top and remain a creamy white color. Remove from oven and immediately scoop the top out of each cookie.

Fill the top of each cookie with tinted coconut to make a nest, (to tint place coconut in a plastic bag with several drops of green food color and shake to coat) and place 3 jelly beans on top.

easter basket cookies

Easter Basket Cookies

1/2 cup shortening
1/2 cup butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Beat shortening, butter and sugar until light and fluffy. Beat in eggs, one at a time.

Combine dry ingredients; blend into mixture. Chill dough for easy handling; roll out on lightly floured surface. Cut out Easter shapes with cookie cutters. Bake on ungreased cookie sheet at 400 degrees F for 6 to 8 minutes, until lightly browned. Let stand a few minutes before removing to cool.

Frosting
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons hot water
Candy decorations

Combine ingredients in bowl; beat until smooth. Divide into 4 bowls; tint with food coloring. Spread on cookies; decorate as desired.

easter scripture bars

Easter Scripture Bars

This is an old Easter recipe. Use the Bible for reference.

2 Jeremiahs 17:11
1 cup Jeremiah 6:20
1 tablespoon melted Psalm 55:21
1/4 cup I Kings 4:22
1/4 teaspoon Leviticus 2:13
3/4 cup chopped Numbers 17:8
1 cup chopped Nahum 3:12
1/2 teaspoon Galatians 5:9
1 teaspoon liquid Numbers 17:8

In case you are not accustomed to using your Bible in the kitchen; begin the recipe by taking 2 parts of the ingredients you will find mentioned in Jeremiah 17:11. Add a cup of the ingredients mentioned in Jeremiah 6:20 and so on. If there is more than one ingredient mentioned, always use the first. Another point is in Biblical days some ingredients do not appear in modern form; such as baking powder is used when in Galatians 5:9 they suggest a word to make dough rise. Beat Jeremiah 17:11 until light; add Jeremiah 6:20 and Psalm 55:21. Blend well.

Sift dry ingredients together; add all chopped ingredients and flavoring and blend well. Pour into greased shallow cake pan; bake in slow 300 degree F oven about 25 minutes. Cut into bars and roll in Jeremiah 6:20.

Makes 24 bars.

greek easter cookies

Greek Easter Cookies

1 cup butter
2 cups granulated sugar
7 large eggs
1/2 cup milk
9 1/2 cups flour
5 tablespoons baking powder
1 teaspoon salt
6 drops bergamot flavoring or 1 tablespoon vanilla extract
Sesame seed

Cream butter. Add sugar and mix thoroughly. Add beaten eggs and continue mixing. Sift dry ingredients together and add to mixture alternately with milk and flavoring. Knead well and shape as desired. Dip in sesame seed and bake at 350 degrees F for about 15 or 20 minutes.

egg-ceptional easter cookies

Egg-ceptional Easter Cookies

Yields 2 dozen.

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
2 teaspoons vanilla extract
1 large egg
2 cups (12 ounce package) NESTLÉ® TOLL HOUSE

world’s best chocolate easter eggs

World’s Best Chocolate Easter Eggs

Source: Posted by Pat in IN – March 22, 2001 at 14:19:18

NOTE: These delicious cream filled eggs taste just like a very famous store bought ones. They are easy to make and kids and adults love them.

1 cup soft butter
2 teaspoons salt
4 teaspoons vanilla extract
1 can Eagle Brand sweetened condensed milk
10 cups confectioners’ sugar
1 teaspoon yellow food coloring
1 pound semisweet chocolate

Beat butter, salt and vanilla extract until fluffy. Add milk; beat in sugar. Blend until stiff. Dust with brown sugar. Knead until smooth.

Set aside more then 2/3 of mixture. To the remaining mixture add yellow food coloring. Blend in well. Divide yellow and white into 16 or 24 pieces. Shape yellow into ball, mould white around yellow to form an egg shape. Dry at room temperature on paper towels for 24 hours.

Melt chocolate in double boiler or in microwave until smooth. Dip eggs in chocolate. (paraffin wax may be added and melted with chocolate to prevent chocolate from melting in your hands). Once dipped cool at room temperature. Refrigerate after cool.

When sliced these eggs will have a white cream filling with a yellow filling that appears to be the yolk. They look nice sitting in an Easter basket!!

Servings: 4