Candy

5 Comments

Comment by mybookbarn on March 26, 2009 at 4:49pm

Tiger Butter II

* 1 pound white chocolate
* 1 pound semisweet chocolate, melted
* 1 1/3 cups crunchy peanut butter

1. Line a 10x15 inch pan with parchment. Set aside.
2. In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.
3. Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces.

Comment by Cindy on April 25, 2009 at 2:12pm

This recipe is a favorite with the Hunters , I started making a whole layout of goodies for the Hunters , I have spoiled them with these Buckeye Balls.I would be disowned if I didn't make them.


Buckeye Balls

* 1 1/2 cup Creamy Peanut Butter (Crunchy is good also)
* 1/2 cup Margarine (room temp.)
* 1 teaspoon vanilla
* 1 # Confectionary Sugar
* 1 6oz. pkg. Chocolate Chips
* 2 Tablespoons Butter Flavored Crisco

1. Line Cookie sheet with wax paper.

2. Mix peanut butter,margarine,vanilla,and sugar . Mix with hands(I use a rubber glove)to form a smooth dough. Mixture will be very stiff. Shape dough into balls, using 2 teaspoons for each.

3. Place on wax paper and place in refrigerator to set up.

4. Place crisco and chocolate together in a measuring cup and place in Microwave until smooth

5. Remove balls from refrigerator and dip (use a tooth pick) into melted chocolate so in coats the ball 3/4
6. Refrigerate on wax paper for at least 30 min. until chocolate is firm

Comment by mybookbarn on August 7, 2009 at 10:09am

Honey Squares
* 1 cup strained honey
* 1 cup brown sugar
* 2 tablespoons vegetable shortening
* ½ cup cream
* ¼ teaspoon salt
* Pinch cream of tartar
* 1 teaspoon lemon extract

1. Put vegetable shortening, salt, honey, cream and sugar into saucepan; stir over slow fire until dissolved, then add cream of tartar.
2. Boil until it forms a hard ball when tested in cold water, or 252 degree F.
3. Remove from fire, stir in lemon extract, and pour into vegetable shorteninged tin.
4. Mark into squares before cold.
5. Wrap in waxed paper.
6. Sufficient for twenty-five squares.

Comment by EmmaDear on October 28, 2009 at 12:32am

Ingredients
1 (6-ounce) package semisweet chocolate chips (1 cup)
2 cups chow mein noodles
1/4 cup Red Hots or red mini M&Ms


Directions


1. Line 2 baking sheets with wax paper or parchment.

2. Put the chocolate chips in double boiler or a microwave-safe bowl, and melt the chocolate. I prefer double boiler. If using microwave:Heat on high for 60 seconds, and then stir well. If it's not quite smooth, continue to heat in two or three 10-second bursts, stirring well after each burst (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler; over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass,)

3. Stir the chow mein noodles into the melted chocolate and drop the mixture by tablespoons onto the prepared baking sheets, Press 2 red candies onto one edge of each cluster to make eyes and lift a few chow mein legs up to give a spidery impression, Refrigerate to cool and harden, about 20 minutes, and serve chilled, Store in an airtight container in the refrigerator for up to 1 week

*I've served these chocolate spiders to adults on many occasions and I'm always left with an empty plate. You don't really taste the noodle but, only the chocolate. I always recommend making a variety (milk chocolate, dark chocolate, butter scotch, white chocolate).

Comment by EmmaDear on October 28, 2009 at 12:41am

Meringue Ghosts

Meringue Ghosts are fluffy, crispy meringue candies dipped in chocolate and formed into cute ghost shapes, perfect for Halloween. You can flavor the meringue with any extracts you like--vanilla and almond are classic, but mint, orange, lemon, and other extracts also work well. I do recommend flavoring them, though, because otherwise they don’t have much taste. You can also boost their flavor by getting creative with the crunchy toppings they’re dipped in. Toasted nuts, coconut, sprinkles, and chopped candy bars are all great options. This recipe yields about 24 ghosts.

Ingredients:

•2 egg whites, room temperature
•1/8 tsp cream of tartar
•3/4 cup powdered sugar
•1/2 tsp flavored extract, like vanilla or almond
•8 oz semi-sweet chocolate
•toasted nuts, coconut, or sprinkles (optional)

Preparation:
1. Preheat the oven to 200 degrees. Place the room temperature egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. (Alternately, you can use a large bowl and a hand mixer with whisk attachments.)

2. Turn the mixer to medium-high speed and beat until the egg whites are foamy. Turn the mixer off, add the cream of tartar, and continue beating on medium-high until the whites have turned an opaque white color and hold soft peaks.

3. At this point, start adding the powdered sugar a few spoonfuls at a time with the mixer running. Once all of the sugar has been added, add any extracts you are using and turn the mixer to high speed. Continue to beat the egg whites until they are very thicky, glossy, and a shiny white color. When you stop the mixer and lift the whisk out of the whites, the whites should have a very stiff peak. This process will take about 7-12 minutes in a stand mixer.

4. Cover two baking sheets with parchment paper. Scoop your meringue mixture into a piping bag fitted with a ½ inch round tip, or if you don’t have this, into a large Ziploc bag with a ½ inch hole cut in the corner.

5. Pipe your meringue into ghost shapes about 1-1/2 inches wide and 2 inches tall. You can either do this by squeezing the bag and pulling up gradually, making one big “blobby” ghost, or by making a series of concentric circles spiraling upward. Pipe 12 ghosts onto each baking sheet, for a total of about 2 dozen meringue ghosts.

6. Bake the meringues in the preheated oven for an hour. After an hour, open the oven door and continue to cook for 30 minutes, then turn the oven off, close the door, and allow the meringues to sit until completely cool, about 1 hour.

7. Once the meringues are crisp and room temperature, melt the chocolate in a microwave-safe bowl, stirring after every 30 seconds to prevent overheating. If you want to coat the bottoms in crushed nuts, sprinkles, or toasted coconut as well, place those toppings in small, shallow bowls nearby.

8. Dip the bottoms of the ghosts in the melted chocolate, and scrape the bottoms against the lip of the bowl to remove excess chocolate. If you’re dipping them in other toppings, immediately press the bottom of the ghost into the bowl of toppings so they adhere to the wet chocolate. Replace the dipped ghost back on the baking sheet and repeat with remaining ghosts and chocolate. Dip a toothpick in the remaining melted chocolate and give each ghost two dots for eyes and, if you desire, a mouth or other features.

9. Refrigerate the ghosts to set the chocolate, about 5-10 minutes. Do not refrigerate them any longer than absolutely necessary, as they will absorb moisture from the refrigerator and lose their crispness. Store Meringue Ghosts in an airtight container at room temperature.