Food court 12-1
With Christmas just around the corner, there will be plenty of opportunities to share some homemade treats with co-workers, party hostesses and family and friends. Everyone loves a piece of homemade candy to satisfy one's sweet tooth. You can even start now and freeze and/or refrigerate your treats now, until you're ready to use them.
Fudgy Bonbons
1 12-ounce bag semisweet chocolate chips
1/4 cup butter or margarine
1 14-ounce can sweetened condensed milk
2 cups all-purpose flour
1/2 cup finely chopped nuts
1 teaspoon vanilla
60 milk chocolate kisses, unwrapped
2 ounces white chocolate baking bar or vanilla almond bark
1 teaspoon shortening or oil
Heat oven to 350°. In a 2-quart saucepan, cook chocolate chips and butter over very low heat, stirring constantly, until chips are melted and smooth (mixture will be stiff). Stir in condensed milk. In large bowl, mix chocolate mixture, flour, nuts and vanilla until dough forms. Shape 1 tablespoon dough around each milk chocolate candy, covering completely, place 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes (do not over bake). Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets. Cool completely about 15 minutes. Meanwhile in 1-quart saucepan cook baking bar and shortening over low heat, stirring constantly, until melted and smooth. Drizzle over cooled cookies, let stand until set. Store in tightly covered container. Makes 5 dozen.
Carmel Cashew Clusters
2 pounds milk chocolate candy coating, coarsely chopped, divided
1 cup salted cashew halves
28 caramels
2 tablespoons heavy whipping cream
Line baking sheets with waxed paper and butter the paper. Set aside. In a heavy saucepan, melt 1 pound of candy coating. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with 6 or 7 cashews. Let stand until completely set. In a heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted. Stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating, spoon over caramel. Let stand until set.
Peanut Butter Clusters
2 cups peanut butter chips
1 cup milk chocolate chips
1 1/2 cups dry roasted peanuts
1 cup crushed ridged potato chips
In microwave-safe bowl, melt peanut butter chips and chocolate chips. Stir until smooth. Stir in peanuts and potato chips. Drop by level tablespoonfuls onto waxed paper lined baking sheets. Refrigerate until firm. Store in an airtight container.
Butterscotch Hard Candy
1 teaspoon plus 1 cup butter, divided
2 1/2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon rum extract
Butter a 15-by-10-inch pan with 1 teaspoon butter. Set aside. Cube remaining butter and set aside. In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reaches 270°. Add honey, salt and remaining butter. Stir constantly until the mixture reaches 300° (hard crack stage). Remove from the heat. Stir in the rum extract. Pour into the prepared pan without scraping. Do not spread. Cool for 1 to 2 minutes or until the candy is almost set. Score into 1-inch squares. Cool completely. Break squares apart. Store in an airtight container.
Cookie Dough Truffles
1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups flour
1 14-ounce can sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1 1/2 pounds semisweet candy coating, chopped
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the vanilla. Gradually add the flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-inch balls, place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1 to 2 hours or until firm. In a microwave-safe bowl, melt candy coating, stir until smooth. Dip balls into coating, allowing excess to drip off, place on waxed paper lined baking sheets. Refrigerate until firm about 15 minutes If desired, re-melt remaining candy coating and drizzle over candies. Store in the refrigerator.
Cream Cheese Bonbons
1 8-ounce package reduced fat cream cheese
Sugar substitute to equal 1/3 cup sugar (Splenda)
1 tablespoon sugar
1/2 teaspoon vanilla
1 cup flaked coconut
1 square (1 ounce) unsweetened chocolate, grated
In a small bowl, beat the cream cheese, sugar substitute, sugar and vanilla until smooth. Stir in the coconut. Refrigerate for 30 minutes or until easy to handle. Shape into 1-inch balls, roll in grated chocolate. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator.
Crispy Peanut Butter Balls
2 cups creamy peanut butter
1/2 cup butter, softened
3 3/4 cups confectioners’ sugar
3 cups Rice Krispies cereal
4 cups (24 ounces) semisweet chocolate chips
1/4 cup plus 1 teaspoon shortening, divided
1/3 cup white chocolate chips
In a large mixing bowl, beat peanut butter and butter until blended, gradually beat in confectioners’ sugar. Stir in cereal. Shape into 1-inch balls. Refrigerate until chilled. In a large microwave-safe bowl, combine chocolate chips and 1/4 cup shortening. Microwave on high until chips are melted, stir until smooth. Dip balls into chocolate, place on a waxed paper-lined pan. In a small microwave-safe bowl, combine vanilla chips and remaining shortening. Microwave at 70% power until melted. Stir until smooth. Drizzle over candies. Refrigerate until set. (Do not use reduced fat or generic brands of peanut butter).
Butter Pecan Fudge
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla
2 cups confectioners’ sugar
1 cup pecan halves, toasted and coarsely chopped
In a large heavy saucepan, combine butter, sugars, cream and salt. Bring to a boil over medium heat, stirring constantly. Remove from the heat, stir in the vanilla. Stir in the confectioners’ sugar until smooth. Fold in pecans. Line an 8-inch square pan with foil, butter foil and spread batter over foil. Cool to room temperature. Remove foil from pan and cut fudge into 1-inch squares. Store in an airtight container in the refrigerator.
Peanut Brittle
3 cups sugar
1 cup water
1/2 cup light corn syrup
1/4 cup butter (do not substitute), cubed
1 teaspoon salt
1 16-ounce jar unsalted dry roasted peanuts
1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
Grease two baking sheets and keep warm in a 200° oven. In a large saucepan, combine sugar, 1 cup water and corn syrup. Cook over medium heat, stirring constantly, until a candy thermometer reads 240° (soft ball stage). Stir in butter, salt and peanuts, heat and stir until the mixture reaches 300• (hard crack stage). Meanwhile, combine baking soda, 1 teaspoon water and vanilla. Remove saucepan from the heat. Stir in baking soda mixture. Quickly pour half the mixture over each cookie sheet. Spread with a buttered metal spatula to 1/4-inch thickness. Cool before breaking into pieces. Makes about 2 1/2 pounds.
White Christmas Candy
2 pounds white confectionery coating
1 1/4 cups red or green crushed candy canes
Melt confectionery coating in a microwave-safe dish or double boiler, stirring until smooth. Remove from oven or heat. Stir in crushed peppermint. Spread on waxed paper lined cookie sheets. Chill for 8 to 10 minutes. Break into small pieces, store in airtight containers. Makes 2 1/2 pounds of candy.
It makes me hungry already, just thinking of all the holiday treats to come. If you need to reach me, you can e-mail me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.
