1 14oz. can Eagle® sweetened condensed milk
2 (7oz. each) pkgs. flaked coconut
1 8oz. pkg. fruit flavor gelatin, any flavor
1 cup ground blanched almonds
1 tsp. almond extract
In large bowl, combine sweetened condensed milk, coconut, 1/3 cup gelatin, almonds, and extract. Chill 1 hour or until firm enough to handle.
Using about ½ tbsp mixture for each, shape into 1” balls. Sprinkle remaining gelatin onto wax paper; roll each ball in gelatin to coat. Place n wax paper-line baking sheets; chill. Store covered at room temp. or in refrigerator
Make about 5 dozen
Wednesday, October 27, 2010
Jungle Bars
2 ripe, medium bananas
8oz. dried figs
8oz. dried apricots
8oz. Dole® raisins
2 cups granola
8oz. Dole® chopped almonds, toasted
1 cup flaked coconut
Coarsely chop bananas, figs, apricots, dates, raisins and granola in food
processor. Stir in almonds. Press mixture into greased 13 x 9 glass
baking dish. Sprinkle with coconut. Cover; refrigerate 24 hours to allow
flavors to blend. Cut into squares.
Makes 24 bars
8oz. dried figs
8oz. dried apricots
8oz. Dole® raisins
2 cups granola
8oz. Dole® chopped almonds, toasted
1 cup flaked coconut
Coarsely chop bananas, figs, apricots, dates, raisins and granola in food
processor. Stir in almonds. Press mixture into greased 13 x 9 glass
baking dish. Sprinkle with coconut. Cover; refrigerate 24 hours to allow
flavors to blend. Cut into squares.
Makes 24 bars
Layered Mint Chocolate Candy
1 12oz. pkg. semisweet chocolate chips
1 14oz. can Eagle® sweetened condensed milk
2 tsp. vanilla
6oz. white confectioners’ coating
1 tbsp. peppermint extract
Few drops green or red food coloring, optional
In heavy saucepan, over low heat, melt chips with 1 cup milk. Stir in vanilla.
Spread half the mixture into wax paper-lined 8 or 9-inch square pan; chill
10 minutes or until firm. Hold remaining chocolate mixture at room temp.
In heavy saucepan, over low heat, melt coating with remaining milk. Stir in peppermint extract and food coloring, if desired. Spread on chilled
chocolate layer, chill 10 minutes longer or until firm. Spread reserved
chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto
cutting board; peel off paper and cut into squares.
Store loosely covered at room temp.
Make about 1-3/4 pounds candy
1 14oz. can Eagle® sweetened condensed milk
2 tsp. vanilla
6oz. white confectioners’ coating
1 tbsp. peppermint extract
Few drops green or red food coloring, optional
In heavy saucepan, over low heat, melt chips with 1 cup milk. Stir in vanilla.
Spread half the mixture into wax paper-lined 8 or 9-inch square pan; chill
10 minutes or until firm. Hold remaining chocolate mixture at room temp.
In heavy saucepan, over low heat, melt coating with remaining milk. Stir in peppermint extract and food coloring, if desired. Spread on chilled
chocolate layer, chill 10 minutes longer or until firm. Spread reserved
chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto
cutting board; peel off paper and cut into squares.
Store loosely covered at room temp.
Make about 1-3/4 pounds candy
Milk Chocolate Bourbon Balls
1 12oz. pkg. vanilla wafer cookies, finely crushed (about 3 cups crumbs)
5 tbsp. bourbon or brandy
1 11oz. pkg. milk chocolate chips
1 14oz. can Eagle® sweetened condensed milk
Finely chopped nuts
In medium bow, combine crumbs and bourbon. In heavy saucepan over low heat, melt chips. Remove from heat; add sweetened milk. Gradually add crumb mixture; mix well. Let stand at room temp. 30 minutes or chill.
Shape into 1” balls, roll in nuts. Store tightly covered.
Make about 5½ dozen
Tip: Flavor of these candies improves after 24 hours. They can be made ahead and store in freezer. Thaw before serving.
5 tbsp. bourbon or brandy
1 11oz. pkg. milk chocolate chips
1 14oz. can Eagle® sweetened condensed milk
Finely chopped nuts
In medium bow, combine crumbs and bourbon. In heavy saucepan over low heat, melt chips. Remove from heat; add sweetened milk. Gradually add crumb mixture; mix well. Let stand at room temp. 30 minutes or chill.
Shape into 1” balls, roll in nuts. Store tightly covered.
Make about 5½ dozen
Tip: Flavor of these candies improves after 24 hours. They can be made ahead and store in freezer. Thaw before serving.
Milk Chocolate Orange Truffles
1 11oz. pkg Nestlé® Toll House® Milk Chocolate Morsels
1 6oz. pkg Nestlé® Toll House® Semisweet Chocolate Morsels
¾ cup heavy cream
1 tsp. grated orange rind
2 tbsp. orange flavored liqueur
1½ cups toasted walnuts, finely chopped
Line three large cookies sheets with wax paper. Place both chocolate morsels in large bowl set side.
In small saucepan over low heat, bring cream and orange rind just to boil, pour over morsels. Let stand 1 minute, whisk until smooth. Whisk in liqueur. Transfer to small bowl; press plastic wrap directly on surface.
Refridgerate 35 to 45 minutes just until mixture begins to thicken. Beat
10 to 15 seconds, just until chocolate mixture has lightened in color.
DO NOT OVERBEAT or truffles will be grainy.
Shape rounded teaspoonfuls of chocolate mixture into balls; place on prepared cookie sheets. Refrigerate 10 to 15 minutes. Roll in walnuts.
Refrigerate in airtight containers.
About 6 dozen.
CHOCOLATE-COATED TRUFFLES:
Omit walnuts. Line three large cookie sheets with foil.
Prepare chocolate mixture and shape into balls as directed.
Freeze 30 to 40 minutes until firm.
Melt one 11oz. Nestlé® Toll House® Milk Chocolate morsels with 3 tbsp. shortening.
Drop frozen truffles, one at a time, into chocolate mixture. Stir quickly
and gently to coat; remove with fork, shaking of excess coating.
Return to cookie sheets. Refrigerate 10 to 15 minutes until firm.
Refrigerate in airtight containers.
1 6oz. pkg Nestlé® Toll House® Semisweet Chocolate Morsels
¾ cup heavy cream
1 tsp. grated orange rind
2 tbsp. orange flavored liqueur
1½ cups toasted walnuts, finely chopped
Line three large cookies sheets with wax paper. Place both chocolate morsels in large bowl set side.
In small saucepan over low heat, bring cream and orange rind just to boil, pour over morsels. Let stand 1 minute, whisk until smooth. Whisk in liqueur. Transfer to small bowl; press plastic wrap directly on surface.
Refridgerate 35 to 45 minutes just until mixture begins to thicken. Beat
10 to 15 seconds, just until chocolate mixture has lightened in color.
DO NOT OVERBEAT or truffles will be grainy.
Shape rounded teaspoonfuls of chocolate mixture into balls; place on prepared cookie sheets. Refrigerate 10 to 15 minutes. Roll in walnuts.
Refrigerate in airtight containers.
About 6 dozen.
CHOCOLATE-COATED TRUFFLES:
Omit walnuts. Line three large cookie sheets with foil.
Prepare chocolate mixture and shape into balls as directed.
Freeze 30 to 40 minutes until firm.
Melt one 11oz. Nestlé® Toll House® Milk Chocolate morsels with 3 tbsp. shortening.
Drop frozen truffles, one at a time, into chocolate mixture. Stir quickly
and gently to coat; remove with fork, shaking of excess coating.
Return to cookie sheets. Refrigerate 10 to 15 minutes until firm.
Refrigerate in airtight containers.
Napoleon Cremes
Crumb Mixture:
3/4 cup margarine
1/4 cup sugar
1/4 cup Hershey's® unsweetened cocoa
1 tsp. vanilla
2 cups Keebler's® graham cracker crumbs
Filling:
2 cups Domino® powdered sugar
1/2 cup margarine, softened
1 3oz pkg Jell-O® Vanilla Flavor Instant Pudding and Pie Filling Mix
3 tbsp. milk
Frosting
1 6oz. pkg Nestle® semisweet chocolate chips (1 cup)
2 Tbsp. margarine
For crumb mixture, in a large saucepan, combine 3/4 cup margarine, sugar,
cocoa, and vanilla. Cook over medium heat, stirring occasionally until
melted, 5 to 6 minutes. Remove from heat. Stir in crumbs. Press on bottom
of buttered 9" square glass pan; cool.
For filling, combine all filling ingredient in a small bowl. Beat and scrape bowl often until smooth, 1 to 2 minutes. Spread over cooled crust.
Refrigerate until firm about 30 minutes.
For frosting, melt chocolate chips with margarine in small saucepan over low heat; stirring until smooth. Spread over bars. Cover and refrigerate
until firm about 1 hour. Cut into squares. Store refrigerated.
Makes 64 candies.
3/4 cup margarine
1/4 cup sugar
1/4 cup Hershey's® unsweetened cocoa
1 tsp. vanilla
2 cups Keebler's® graham cracker crumbs
Filling:
2 cups Domino® powdered sugar
1/2 cup margarine, softened
1 3oz pkg Jell-O® Vanilla Flavor Instant Pudding and Pie Filling Mix
3 tbsp. milk
Frosting
1 6oz. pkg Nestle® semisweet chocolate chips (1 cup)
2 Tbsp. margarine
For crumb mixture, in a large saucepan, combine 3/4 cup margarine, sugar,
cocoa, and vanilla. Cook over medium heat, stirring occasionally until
melted, 5 to 6 minutes. Remove from heat. Stir in crumbs. Press on bottom
of buttered 9" square glass pan; cool.
For filling, combine all filling ingredient in a small bowl. Beat and scrape bowl often until smooth, 1 to 2 minutes. Spread over cooled crust.
Refrigerate until firm about 30 minutes.
For frosting, melt chocolate chips with margarine in small saucepan over low heat; stirring until smooth. Spread over bars. Cover and refrigerate
until firm about 1 hour. Cut into squares. Store refrigerated.
Makes 64 candies.
Peanut Butter Logs
1 12oz. pkg. peanut butter chips
1 14oz. can Eagle® sweetened condensed milk
1 cup Campfire® Miniature Marshmallows
1 cup chopped peanuts
In heavy saucepan, over low heat, melt chips with sweetened condensed milk.
Add marshmallows, stir until melted. Remove from heat; cool 20 minutes.
Divide in half; place each portion on 20” piece of wax paper. Shape each
into 12” log. Roll in nuts. Wrap tightly; chill 2 hours or until firm.
Remove paper; cut into ¼” slices.
Peanut Butter Fudge:
Stir peanuts into mixture. Spread into wax paper-lined 8 or 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off
paper and cut into squares.
1 14oz. can Eagle® sweetened condensed milk
1 cup Campfire® Miniature Marshmallows
1 cup chopped peanuts
In heavy saucepan, over low heat, melt chips with sweetened condensed milk.
Add marshmallows, stir until melted. Remove from heat; cool 20 minutes.
Divide in half; place each portion on 20” piece of wax paper. Shape each
into 12” log. Roll in nuts. Wrap tightly; chill 2 hours or until firm.
Remove paper; cut into ¼” slices.
Peanut Butter Fudge:
Stir peanuts into mixture. Spread into wax paper-lined 8 or 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off
paper and cut into squares.
Foolproof Dark Chocolate Fudge
3 (6oz each) pkg. Nestle® semisweet chocolate chip
1 14oz can Eagle® sweetened condensed milk
Dash salt
1/2 cup to 1 cup chopped nuts
1½ tsp. vanilla
In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper lined 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares.
Store loosely covered at room temp.
Make about 2lbs.
MILK CHOCOLATE FUGE:
Omit 1 pkg semisweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above
CREAMY MILK CHOCOLATE FUDGE:
Omit 1 pkg semisweet chocolate chips. Add 1 cup milk chocolate chips and 2 cups Campfire miniature marshmallows. Proceed as above.
MEXICAN CHOCLATE FUDGE
Reduce vanilla to 1 tsp. Add 1 tbsp. instant coffee and 1 tsp.. cinnamon to sweetened condensed milk. Proceed as above.
BUTTERSCOTHCH FUGE:
Omit chocolate chips and vanilla. In heavy saucepan, melt 2 (12oz each) pkg butterscotch flavored chips with sweetened condensed milk . Remove form heat; stir in 2 tbsp. white vinegar, 1/8 tsp. salt, 1/2 tsp..maple flavoring and 1 cup chopped nuts. Proceed as above.
1 14oz can Eagle® sweetened condensed milk
Dash salt
1/2 cup to 1 cup chopped nuts
1½ tsp. vanilla
In heavy saucepan over low heat, melt chips with milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into wax paper lined 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares.
Store loosely covered at room temp.
Make about 2lbs.
MILK CHOCOLATE FUGE:
Omit 1 pkg semisweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above
CREAMY MILK CHOCOLATE FUDGE:
Omit 1 pkg semisweet chocolate chips. Add 1 cup milk chocolate chips and 2 cups Campfire miniature marshmallows. Proceed as above.
MEXICAN CHOCLATE FUDGE
Reduce vanilla to 1 tsp. Add 1 tbsp. instant coffee and 1 tsp.. cinnamon to sweetened condensed milk. Proceed as above.
BUTTERSCOTHCH FUGE:
Omit chocolate chips and vanilla. In heavy saucepan, melt 2 (12oz each) pkg butterscotch flavored chips with sweetened condensed milk . Remove form heat; stir in 2 tbsp. white vinegar, 1/8 tsp. salt, 1/2 tsp..maple flavoring and 1 cup chopped nuts. Proceed as above.
Easy Rocky Road
2 cups Hershey® semisweet chocolate chips
1/4 cup margarine
2 tbsp shortening
3 cup Kraft® miniature marshmallows
1/2 cup chopped walnuts
Grease a 8" square glass pan. Place chocolate chips, margarine, and shortening in large microwave-safe bowl. Microwave HIGH 1 to 1½ minute or just until chocolate chips are melted and smooth when stirred. Add marshmallows and nuts. Blend well and spread evenly in prepared pan. Cover and refrigerate until firm.
Cut into 2" squares
1/4 cup margarine
2 tbsp shortening
3 cup Kraft® miniature marshmallows
1/2 cup chopped walnuts
Grease a 8" square glass pan. Place chocolate chips, margarine, and shortening in large microwave-safe bowl. Microwave HIGH 1 to 1½ minute or just until chocolate chips are melted and smooth when stirred. Add marshmallows and nuts. Blend well and spread evenly in prepared pan. Cover and refrigerate until firm.
Cut into 2" squares
Double Decker Fudge
1 cup Reese's® Peanut Butter Chips
1 cup Hershey's® Semisweet Chocolate Chips
2¼ cups sugar
1 7oz jar marshmallow creme
3/4 cup evaporated milk
1/4 cup margarine
1 tsp. vanilla
Measure peanut butter chips into one medium bowl and chocolate chips into
second medium bowl; set aside.
Butter 8" square pan; set aside. In heavy 3-qt. saucepan, combine sugar,
marshmallow crème, evaporated milk, and margarine. Cook over medium bowl,
stirring constantly until mixture boils. Continue boiling and stirring for 5 minutes. Remove from heat; stir in vanilla.
Immediately stir half of hot mixture into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining hot
mixture into chocolate chips until chips are completely melted; quickly
spread over top of peanut butter layer; cool completely. Cut into 1" squares.
5 dozen pieces
1 cup Hershey's® Semisweet Chocolate Chips
2¼ cups sugar
1 7oz jar marshmallow creme
3/4 cup evaporated milk
1/4 cup margarine
1 tsp. vanilla
Measure peanut butter chips into one medium bowl and chocolate chips into
second medium bowl; set aside.
Butter 8" square pan; set aside. In heavy 3-qt. saucepan, combine sugar,
marshmallow crème, evaporated milk, and margarine. Cook over medium bowl,
stirring constantly until mixture boils. Continue boiling and stirring for 5 minutes. Remove from heat; stir in vanilla.
Immediately stir half of hot mixture into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining hot
mixture into chocolate chips until chips are completely melted; quickly
spread over top of peanut butter layer; cool completely. Cut into 1" squares.
5 dozen pieces
Crunchy Clusters
1 12oz. pkg. semisweet chocolate chips or 3 6oz. pkg. butterscotch chips
1 14oz. can Eagle® sweetened condensed milk
1 3oz. can chow mein noodles or 2 cups pretzel sticks, broken into ½” pieces
1 cup dry roasted peanuts or whole roasted almonds
In heavy saucepan, over low hat, melt chips with milk. Remove from heat.
In large bow, combine noodles and nuts; stir in chocolate mixture. Drop by
tbspfuls. Onto wax paper-lined baking sheets; chill 2 hours or until firm.
Store loosely covered in cool dry place.
Make about 3 dozen
1 14oz. can Eagle® sweetened condensed milk
1 3oz. can chow mein noodles or 2 cups pretzel sticks, broken into ½” pieces
1 cup dry roasted peanuts or whole roasted almonds
In heavy saucepan, over low hat, melt chips with milk. Remove from heat.
In large bow, combine noodles and nuts; stir in chocolate mixture. Drop by
tbspfuls. Onto wax paper-lined baking sheets; chill 2 hours or until firm.
Store loosely covered in cool dry place.
Make about 3 dozen
Creamy Nut Dipped Candies
5 cups powdered sugar
¾ cup flaked coconut
1/3 cup margarine, softened
¼ tsp. salt
3 tbsp. milk
2 tsp. vanilla
1 cup mixed nuts
1 10oz. pkg almond bark, vanilla or chocolate candy coating
In large bowl, combine 4 cups of powdered sugar, coconut, margarine, salt, milk and vanilla. Beat, scraping bowl often, until light and fluffy, 4 to 5 minutes.
By hand, knead in remaining 1 cup powdered sugar. Dough may be soft.
Form 1 teaspoonful of dough around each nut; roll into ball.
Refrigerate until firm, 2 hours.
In 2-qt. saucepan over low heat, melt almond bar. Dip chilled balls into melted coating; place on waxed paper. Drizzle with reaming almond bark.
Store refrigerated.
5½ dozen candies
¾ cup flaked coconut
1/3 cup margarine, softened
¼ tsp. salt
3 tbsp. milk
2 tsp. vanilla
1 cup mixed nuts
1 10oz. pkg almond bark, vanilla or chocolate candy coating
In large bowl, combine 4 cups of powdered sugar, coconut, margarine, salt, milk and vanilla. Beat, scraping bowl often, until light and fluffy, 4 to 5 minutes.
By hand, knead in remaining 1 cup powdered sugar. Dough may be soft.
Form 1 teaspoonful of dough around each nut; roll into ball.
Refrigerate until firm, 2 hours.
In 2-qt. saucepan over low heat, melt almond bar. Dip chilled balls into melted coating; place on waxed paper. Drizzle with reaming almond bark.
Store refrigerated.
5½ dozen candies
Chocolate Philly Cream Cheese Fudge
4 cups sifted powdered sugar
1 8oz PPhiladelphia Brand® cream cheese, softened
4 squares Baker's® unsweetened chocolate, melted
1 tsp. vanilla
Dash of salt
1 cup Diamond® chopped walnuts or almonds
Gradually add sugar to cream cheese, mixing well after each addition. Add
remaining ingredients, mixing well. Spread into a greased 8" square pan.
Chill for several hours; cut into squares.
Makes 1-3/4 pounds
VARIATIONS:
Peppermint: Omit vanilla and nuts; add few drops of peppermint extract and 1/4 cup crushed peppermint candy. Sprinkle with additional 1/4 cup crushed peppermint candy before chilling.
Coconut: Omit nuts; add 1 cup shredded coconut. Garnish with additional coconut.
Cherry: Omit nuts; add 1/2 cup chopped maraschino cherries, drained. Garnish with whole cherries.
1 8oz PPhiladelphia Brand® cream cheese, softened
4 squares Baker's® unsweetened chocolate, melted
1 tsp. vanilla
Dash of salt
1 cup Diamond® chopped walnuts or almonds
Gradually add sugar to cream cheese, mixing well after each addition. Add
remaining ingredients, mixing well. Spread into a greased 8" square pan.
Chill for several hours; cut into squares.
Makes 1-3/4 pounds
VARIATIONS:
Peppermint: Omit vanilla and nuts; add few drops of peppermint extract and 1/4 cup crushed peppermint candy. Sprinkle with additional 1/4 cup crushed peppermint candy before chilling.
Coconut: Omit nuts; add 1 cup shredded coconut. Garnish with additional coconut.
Cherry: Omit nuts; add 1/2 cup chopped maraschino cherries, drained. Garnish with whole cherries.
Chocolate Pecan Critters
1 11oz. pkg. milk chocolate chips
1 6oz. pkg semisweet chocolate chips
¼ cup margarine
1 14oz. can Eagle® sweetened condensed milk
1/8 tsp. salt
2 cups coarsely chopped pecans
2 tsp. vanilla extract
Pecan halves
In heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and salt. Remove from heat; stir in chopped nuts and vanilla. Drop by teaspoonfuls onto wax paper-lined baking sheets. Top with pecan halves. Chill. Store tightly covered.
Make about 5 dozen.
1 6oz. pkg semisweet chocolate chips
¼ cup margarine
1 14oz. can Eagle® sweetened condensed milk
1/8 tsp. salt
2 cups coarsely chopped pecans
2 tsp. vanilla extract
Pecan halves
In heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk and salt. Remove from heat; stir in chopped nuts and vanilla. Drop by teaspoonfuls onto wax paper-lined baking sheets. Top with pecan halves. Chill. Store tightly covered.
Make about 5 dozen.
Chocolate-Dipped Almond Horns
1 can Solo® Almond Paste
3 egg whites
½ cup sugar
½ tsp. almond extract
¼ cup plus 2 tbsp flour
½ cup sliced almonds
5 squares semisweet chocolate, melted and cooled
Break almond paste into small pieces and place in medium bowl or food
processor. Add egg whites, sugar and almond extract. Beat or process until
mixture is very smooth. Add flour and beat or process until blended.
Spoon almond mixture into pastry bag fitted with ½“(#8) plain tip. Pipe
mixture into 5 or 6” crescent shapes on greased cookie sheets, about 1½” apart. Sprinkle with sliced almonds.
Bake at 350° for 13 to 15 minutes or until edges are golden. Cool cookie
sheets on wire racks 2 minutes. Remove from cookie sheets and cool
completely on wire racks. Dip ends of cookies in melted chocolate and
place on sheet of foil. Let stand until chocolate is set.
Makes about 16 cookies
3 egg whites
½ cup sugar
½ tsp. almond extract
¼ cup plus 2 tbsp flour
½ cup sliced almonds
5 squares semisweet chocolate, melted and cooled
Break almond paste into small pieces and place in medium bowl or food
processor. Add egg whites, sugar and almond extract. Beat or process until
mixture is very smooth. Add flour and beat or process until blended.
Spoon almond mixture into pastry bag fitted with ½“(#8) plain tip. Pipe
mixture into 5 or 6” crescent shapes on greased cookie sheets, about 1½” apart. Sprinkle with sliced almonds.
Bake at 350° for 13 to 15 minutes or until edges are golden. Cool cookie
sheets on wire racks 2 minutes. Remove from cookie sheets and cool
completely on wire racks. Dip ends of cookies in melted chocolate and
place on sheet of foil. Let stand until chocolate is set.
Makes about 16 cookies
Chocolate Coated Almond Toffee
1 cup margarine
1 cup sugar
3 tbsp. water
1 tbsp water
½ cup toasted chopped almonds
6 squares Baker’s® Semisweet Chocolate
1/3 cup toasted finely chopped almonds
Cook margarine, sugar, water and corn syrup in heavy saucepan over medium heat until mixture boils, stirring constantly. Boil gently stirring frequently 10 to 12 minutes or until golden brown and very thick. (Or until ½ tsp. of mixture will form a hard brittle thread when dropped in 1 cup cold water.)
Remove from heat. Stir in ½ cup almonds. Spread evenly onto well-buttered 15 x 10 baking pan. Let stand until almost cool to the touch.
Melt chocolate in small microwavable bowl on HIGH 2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted.
Spread melted chocolate over toffee; sprinkle with 1/3 cup almonds. Let stand until chocolate is firm. Break into pieces.
1 cup sugar
3 tbsp. water
1 tbsp water
½ cup toasted chopped almonds
6 squares Baker’s® Semisweet Chocolate
1/3 cup toasted finely chopped almonds
Cook margarine, sugar, water and corn syrup in heavy saucepan over medium heat until mixture boils, stirring constantly. Boil gently stirring frequently 10 to 12 minutes or until golden brown and very thick. (Or until ½ tsp. of mixture will form a hard brittle thread when dropped in 1 cup cold water.)
Remove from heat. Stir in ½ cup almonds. Spread evenly onto well-buttered 15 x 10 baking pan. Let stand until almost cool to the touch.
Melt chocolate in small microwavable bowl on HIGH 2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted.
Spread melted chocolate over toffee; sprinkle with 1/3 cup almonds. Let stand until chocolate is firm. Break into pieces.
Chocolate Almond Fudge
4 cups sugar
1 3/4 (7oz jar) marshmallow creme
1 12oz can Carnation® evaporated milk
1 tbsp. margarine
2 cups Hershey’s® Semisweet Chocolate Chips
1 Hershey's® Milk Chocolate Bar broken into pieces*
1 tsp. vanilla extract
3/4 cup Diamond® slivered almonds, toasted and coarsely chopped
Line 9" square pan with foil; seat aside. In heavy 4 qt saucepan, stir
together sugar, marshmallow creme, milk and margarine. Cook over medium
heat, stirring constantly until mixture comes to full rolling boil. Boil
and stir constantly, 7 minutes. Remove from heat; immediately add chocolate chips and chocolate bar pieces, stirring until chocolate is melted and smooth. Stir in vanilla and almonds. Pour into prepared pan; Cool until firm. Cut into 1" squares.
Store in tightly covered containers
Makes about 5 dozen squares or 4 pounds of candy
*1 Hershey Milk Chocolate bar with Almond may be substituted for Milk Chocolate bar
1 3/4 (7oz jar) marshmallow creme
1 12oz can Carnation® evaporated milk
1 tbsp. margarine
2 cups Hershey’s® Semisweet Chocolate Chips
1 Hershey's® Milk Chocolate Bar broken into pieces*
1 tsp. vanilla extract
3/4 cup Diamond® slivered almonds, toasted and coarsely chopped
Line 9" square pan with foil; seat aside. In heavy 4 qt saucepan, stir
together sugar, marshmallow creme, milk and margarine. Cook over medium
heat, stirring constantly until mixture comes to full rolling boil. Boil
and stir constantly, 7 minutes. Remove from heat; immediately add chocolate chips and chocolate bar pieces, stirring until chocolate is melted and smooth. Stir in vanilla and almonds. Pour into prepared pan; Cool until firm. Cut into 1" squares.
Store in tightly covered containers
Makes about 5 dozen squares or 4 pounds of candy
*1 Hershey Milk Chocolate bar with Almond may be substituted for Milk Chocolate bar
Caramel Peanut Balls
3 cup finely chopped dry roasted peanuts
1 14oz. can Eagle® sweetened condensed milk
1 tsp vanilla
½ lb. chocolate confectioners’ coating
In heavy saucepan, combine nuts, sweetened milk and vanilla. Over medium heat, cook and stir 8 to 10 minutes or until mixture forms ball around spoon and pulls away from side of pan. Cool 10 minutes. Chill, if desired. Shape into 1” balls.
In small heavy saucepan over low heat, melt confectioners coating. With wooden pick, dip each ball into melted coating, covering half of ball. Place on wax paper-lined baking sheets until firm. Store covered at room temp. or in refrigerator.
Make about 4½ dozen
1 14oz. can Eagle® sweetened condensed milk
1 tsp vanilla
½ lb. chocolate confectioners’ coating
In heavy saucepan, combine nuts, sweetened milk and vanilla. Over medium heat, cook and stir 8 to 10 minutes or until mixture forms ball around spoon and pulls away from side of pan. Cool 10 minutes. Chill, if desired. Shape into 1” balls.
In small heavy saucepan over low heat, melt confectioners coating. With wooden pick, dip each ball into melted coating, covering half of ball. Place on wax paper-lined baking sheets until firm. Store covered at room temp. or in refrigerator.
Make about 4½ dozen
Cappuccino Bon Bons
1 pkg. Duncan Hines® Family Size Fudge Brownie Mix
2 eggs
1/3 cup water
1/3 cup oil
1½ tbsp. Folgers® coffee crystals
1 tsp. cinnamon
Whipped topping and cinnamon for garnish
Place 40 (2-inch) foil lingers on baking sheets.
Combine brownie mix, eggs, water, oil, coffee and 1 tsp. cinnamon in large bowl. Stir with spoon until well blend, about 50 strokes. Fill each liner
with 1 measuring tablespoonful batter. Bake at 350° for 12 to 15 minutes
or until toothpick inserted in center comes out clean. Cool completely.
Garnish with whipped topping and a dash of cinnamon. Refrigerate until ready to serve.
40 Bon Bons
2 eggs
1/3 cup water
1/3 cup oil
1½ tbsp. Folgers® coffee crystals
1 tsp. cinnamon
Whipped topping and cinnamon for garnish
Place 40 (2-inch) foil lingers on baking sheets.
Combine brownie mix, eggs, water, oil, coffee and 1 tsp. cinnamon in large bowl. Stir with spoon until well blend, about 50 strokes. Fill each liner
with 1 measuring tablespoonful batter. Bake at 350° for 12 to 15 minutes
or until toothpick inserted in center comes out clean. Cool completely.
Garnish with whipped topping and a dash of cinnamon. Refrigerate until ready to serve.
40 Bon Bons
Butter Almond Crunch
1½ cups Hershey’s® Semisweet Chocolate Chips, divided
1-3/4 cups sugar
3 tbsp. corn syrup
3 tbsp. water
Line 13 x 9” pan with foil; butter foil. Spr8inkle 1 cup chocolate chips into pan; set aside.
In shallow baking pan, spread almonds. Bake at 350° 7 minutes or until golden brown; set aside.
In heavy 3-qt. saucepan, melt margarine; blend in sugar, scorn syrup and water. Over medium hat; cook stirring constantly to 300° on candy thermo or until syrup, when dropped into very cold water, separates into threads
which are hard and brittle.
Remove from heat; stirring 1½ cups toasted almonds. Immediately pour mixture evenly over chocolate chips in prepared pan; do not disturb chips.
Sprinkle with remaining ¼ cup toasted almonds and remaining ½ cup chocolate chips; cool slightly.
With sharp knife, score into 2” squares, wiping knife blade after drawing
through candy. Cool completely; remove from pan. Remove foil; break into
pieces. Store in tightly covered container in cool dry place.
1-3/4 cups sugar
3 tbsp. corn syrup
3 tbsp. water
Line 13 x 9” pan with foil; butter foil. Spr8inkle 1 cup chocolate chips into pan; set aside.
In shallow baking pan, spread almonds. Bake at 350° 7 minutes or until golden brown; set aside.
In heavy 3-qt. saucepan, melt margarine; blend in sugar, scorn syrup and water. Over medium hat; cook stirring constantly to 300° on candy thermo or until syrup, when dropped into very cold water, separates into threads
which are hard and brittle.
Remove from heat; stirring 1½ cups toasted almonds. Immediately pour mixture evenly over chocolate chips in prepared pan; do not disturb chips.
Sprinkle with remaining ¼ cup toasted almonds and remaining ½ cup chocolate chips; cool slightly.
With sharp knife, score into 2” squares, wiping knife blade after drawing
through candy. Cool completely; remove from pan. Remove foil; break into
pieces. Store in tightly covered container in cool dry place.
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