| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Choco1 | 72 | Servings | ||
INGREDIENTS
| 1/2 | c | Real Butter, softened |
| 1/3 | c | Light corn syrup |
| 1/2 | t | Salt |
| 4 1/2 | c | Powdered sugar, sifted |
| 1 | t | Vanilla |
| Chocolate coating | ||
| 1 | lb | Chocolate, good quality |
| 1/2 | Stick paraffin |
INSTRUCTIONS
This is a very versatile candy recipe your imagination is the key. Sift powered sugar, make sure there are no lumps add powered sugar to butter, (I use real butter) corn syrup and salt (I hold off on the vanilla) a little at a time to insure a smooth consistency. I use my Mixer with bread dough hooks as the mixture becomes very stiff. Mix tell you can handle with out it sticking to your fingers. You may need more or less powered sugar depending on you humidity. Now comes the Imagination part, I split candy dough in parts, in bowls: 1. To one I add peanut-butter (2 heaping tablespoons about) * I add a little more powered sugar so I can work with it again. Roll in a long snake wrap in plastic wrap and refrigerate. * For Reeces like peanut-butter cups. 2. Add coconut (about to æ cup) and coconut flavoring (about teaspoon) mix repeat from * only this time after you wrap press on top to make oval. for almond joy like or mounds like. 3. Add mint flavoring, (about teaspoon) repeat from * leave round, like the old camp fire mints. 4. Add chopped walnuts, (about to æ cup) and maple flavoring (about teaspoon) repeat from * I make these oval. 5. Add cacao, (about 1 tablespoon) mix repeat * shape in square 6. Add vanilla, mix, take maraschino cherries well drained, wrap a little mixture around each cherry roll in to ball place on cookie sheet and freeze. Now take others out of refrigerator and cut with knife (about inch pieces) on coconut add an almond on top on peanut add a peanut on top. put on cookie sheets and freeze. Melt chocolate in top of double (I use a good quality milk chocolate but dark or white can be used, about a pound) DonÃt worry if that seams to be allot. add stick paraffin melt and stir tell smooth add more paraffin if to thick you want it to pour from a spoon easily (the paraffin gives shine and thins the chocolate adds no taste) take frozen candies dip in chocolate using a tooth pick (I use long bamboo skewer) after chocolate has set fill hole with knife or skewer dipped in chocolate. How I use left over chocolate you can add peanuts for peanut clusters or if you want to be fancy take caramels soften in microwave roll in peanuts or other nuts, dip in chocolate. Another way to use chocolate is to take a heart shaped cookie cutter or I use a 4 inch heart shaped cake pan line with tin foil (Making sure foil is smooth) pour chocolate in mold, coat sides and bottom pour out excess chocolate let set till chocolate is hard remove from form. Do foil again only this time pour just enough chocolate to cover bottom let set now you have a hart shaped box you can decorate with icing, put the candies in or what ever, also can use eggs (you know the ones you get your nylons in) for Easter. All my friends love my candies. Enjoy Fern Recipe by: Fern <fern@foothill.net> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 17.1mg
Potassium: <1mg
Carbohydrates: 1.4g
Fiber: 0g
Sugar: 1.4g
Protein: <1g