1 Lb. Powdered Sugar
1(12)oz. Box Vanilla Wafers
1 Cup Chopped Walnuts
1/4 Lb. Butter, melted
1(6oz.) Can Frozen Orange Juice Concentrate, thawed
8oz. Milk Chocolate Chips or Bars
Place vanilla wafers in a large sheet pan and with a rolling pin, crush then until there are no more large pieces.
In a large bowl, combine the confectioners’ sugar, crushed vanilla wafers, walnuts, butter and orange juice. Mix well and shape into 1 inch round balls; allow to set at room temperature for one hour.Place chocolate bars or chips in top of a double boiler. Stir frequently over medium heat until melted.
Dip balls into melted chocolate and allow to set on a cooling rack or parchment paper. When hardened, place in decorative paper cups
Showing posts with label Candies. Show all posts
Showing posts with label Candies. Show all posts
Monday, March 26, 2012
Thursday, March 8, 2012
CHIPPY CANDY
1 (12 oz) Pack White Chocolate Chips
1/2 Cup Peanut Butter, creamy
1 (12oz.) Bag Semi-sweet Chocolate Chips
Melt white chocolate in microwave starting at 2 minutes. Stir and continue until all is melted. Add 1/2 cup peanut butter to the white chocolate and stir again and pour into buttered 9x13 glass dish. Next melt the semi-sweet chocolate chips in microwave for 2 minutes. Stir and continue until these are all melted. Pour onto the top of the white chocolate-peanut butter layer and then take a knife and swirl to combine them. Cool and cut with a plastic knife or can break into pieces.
1/2 Cup Peanut Butter, creamy
1 (12oz.) Bag Semi-sweet Chocolate Chips
Melt white chocolate in microwave starting at 2 minutes. Stir and continue until all is melted. Add 1/2 cup peanut butter to the white chocolate and stir again and pour into buttered 9x13 glass dish. Next melt the semi-sweet chocolate chips in microwave for 2 minutes. Stir and continue until these are all melted. Pour onto the top of the white chocolate-peanut butter layer and then take a knife and swirl to combine them. Cool and cut with a plastic knife or can break into pieces.
Sunday, February 26, 2012
DORISAL'S PEANUT BUTTER FUDGE
4 Cups Sugar
1 Large Can Evaporated Milk
1 Stick Butter
1 Large Jar Marshmallow Cream
11/2 Cups Peanut Butter
Mix sugar, milk and butter. Cook until soft-ball stage on candy thermometer. Remove from heat. Add peanut butter and marshmallow cream. Beat until thick enough to pour. Pour into a butter 9 x 13 pan. Cool in ref. When chilled cut into squares and serve. You can also use parchment paper and let it hang over the sides if you had rather then using the butter on the bottom of the pan.Also try cutting the cool fudge with a plastic knife you get in the forks and spoons package. It should give a clean cut.
1 Large Can Evaporated Milk
1 Stick Butter
1 Large Jar Marshmallow Cream
11/2 Cups Peanut Butter
Mix sugar, milk and butter. Cook until soft-ball stage on candy thermometer. Remove from heat. Add peanut butter and marshmallow cream. Beat until thick enough to pour. Pour into a butter 9 x 13 pan. Cool in ref. When chilled cut into squares and serve. You can also use parchment paper and let it hang over the sides if you had rather then using the butter on the bottom of the pan.Also try cutting the cool fudge with a plastic knife you get in the forks and spoons package. It should give a clean cut.
Sunday, January 8, 2012
STEFEN'S OREO BALL CANDY
1Lb. Oreo Cookies, 3 sleeves
1 (8)oz. Cream Cheese, room temp.
1 Lb. Melting Milk Chocolate, if using milk choc.
1 Lb. Melting White Chocolate, if using white choc.
Using a food processor, grind cookies to a fine powder. If you don't have one put in a ziplock bag and shut and use your rolling pin or hammer to crush them. Using mixer, blend cookie powder and cream cheese until throughly mixed (should be no traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Ref. for 45 minutes so you can handle them when dipping in chocolate. In a double-boiler, melt the white chocolate. If just using the white choc. (which I like best )then start by melting 1/2 lb. and may have to melt the other half of it. Dip balls and coat thoroughly. With a slotted tool, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper lined cookie sheet. If you want to use both milk choc. and the white choc. them melt them in two seprate kettles. When finished coating with a fork drizzle the milk choc. over the white choc. balls or if making milk choc. then drizzle some white choc. over milk choc, covered balls. Let cool. If not eating all the first day then make sure you store them in a air tight container in the ref. It has cream cheese in them and might mold.
1 (8)oz. Cream Cheese, room temp.
1 Lb. Melting Milk Chocolate, if using milk choc.
1 Lb. Melting White Chocolate, if using white choc.
Using a food processor, grind cookies to a fine powder. If you don't have one put in a ziplock bag and shut and use your rolling pin or hammer to crush them. Using mixer, blend cookie powder and cream cheese until throughly mixed (should be no traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Ref. for 45 minutes so you can handle them when dipping in chocolate. In a double-boiler, melt the white chocolate. If just using the white choc. (which I like best )then start by melting 1/2 lb. and may have to melt the other half of it. Dip balls and coat thoroughly. With a slotted tool, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper lined cookie sheet. If you want to use both milk choc. and the white choc. them melt them in two seprate kettles. When finished coating with a fork drizzle the milk choc. over the white choc. balls or if making milk choc. then drizzle some white choc. over milk choc, covered balls. Let cool. If not eating all the first day then make sure you store them in a air tight container in the ref. It has cream cheese in them and might mold.
Friday, November 18, 2011
CHOCOLATE TOFFEE SALTINE CANDY
1 Cup Unsalted Butter (do not use marg.)
1 Cup Brown Sugar
2 Cups Semi-sweet Chocolate Chips
40 Saltine Crackers (I like Kroger or Walmart Brand Best)
Preheat oven to 350ºF. Line jelly roll pan or cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 5-8 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs). Let cool,refrigerate until hardened. Break into pieces the size of your choice. Medium size.
1 Cup Brown Sugar
2 Cups Semi-sweet Chocolate Chips
40 Saltine Crackers (I like Kroger or Walmart Brand Best)
Preheat oven to 350ºF. Line jelly roll pan or cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 5-8 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs). Let cool,refrigerate until hardened. Break into pieces the size of your choice. Medium size.
FUNFETTI CAKE BATTER FUDGE
3/4 Cup Sweetened Condensed Milk
1(12oz.) Pack White Chocolate Chips
3 Teaspoons Vanilla Extract
1 Teaspoon Almond Extract
Rainbow Sprinkles
Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly mud color).Transfer to an aluminum-foil lined 8×8 inch baking pan. Let set at room temperature or in the refrigerator.Once set, cut into cubes. Store leftovers in an airtight container in a cool place.
1(12oz.) Pack White Chocolate Chips
3 Teaspoons Vanilla Extract
1 Teaspoon Almond Extract
Rainbow Sprinkles
Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.
Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly mud color).Transfer to an aluminum-foil lined 8×8 inch baking pan. Let set at room temperature or in the refrigerator.Once set, cut into cubes. Store leftovers in an airtight container in a cool place.
Thursday, October 20, 2011
UNCOOKED AMISH SNOWBALL CANDY
1 Cup Peanut Butter, creamy
1 Cup Powdered sugar plus more for glaze
1 Tablespoon Butter or marg. softened
3 Cup Rice Krispies
1 Cup or more Coconut
Mix the butter and peanut butter together and then add the cup of powdered sugar. Mix again. Next add the rice krispies to the mixture. Roll into balls. Make a thin glaze out of some powered sugar and water in a small bowl. Put one ball at a time over in the glaze. Take out. Then roll each one in the coconut and put on wax paper to dry. Very good but these will not keep very long so do not make a large amount of them. Best eat within 3 days of making them.
1 Cup Powdered sugar plus more for glaze
1 Tablespoon Butter or marg. softened
3 Cup Rice Krispies
1 Cup or more Coconut
Mix the butter and peanut butter together and then add the cup of powdered sugar. Mix again. Next add the rice krispies to the mixture. Roll into balls. Make a thin glaze out of some powered sugar and water in a small bowl. Put one ball at a time over in the glaze. Take out. Then roll each one in the coconut and put on wax paper to dry. Very good but these will not keep very long so do not make a large amount of them. Best eat within 3 days of making them.
Monday, May 23, 2011
CHOC. PEANUT BUTTER DROPS
1Cup Nestle Chocolate Chips Morsels
1/2 Cup Jif Peanut Butter
Melt chips in a double boiler. Add the peanut butter. Stir well. Pour onto waxed paper and freeze until hard. Serve.
1/2 Cup Jif Peanut Butter
Melt chips in a double boiler. Add the peanut butter. Stir well. Pour onto waxed paper and freeze until hard. Serve.
Thursday, January 6, 2011
EASY EASY PEANUT BUTTER FUDGE
1(14)oz. Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Jif Creamy Peanut Butter ( I use a little more)
2 (6)oz. Packs White Chocolate Squares, chopped
3/4 Cups Chopped Peanuts (I leave these out)
1 Teaspoon Vanilla Extract
LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan. Heat sweetened condensed milk and peanut butter in heavy saucepan over medium heat until just bubbly, stirring constantly. Remove from heat. Sitr in white chocolate until smooth. Immediately stir n peanuts and vanilla. Spread evenly in prepared pan. Cool. Chill, covered, 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. I like to use more peanut butter in this. To me 1/2 cup is just not enough to get a good peanut butter taste. I use almost 1 cup full. Jif is the only peanut butter to use for making this candy.
1/2 Cup Jif Creamy Peanut Butter ( I use a little more)
2 (6)oz. Packs White Chocolate Squares, chopped
3/4 Cups Chopped Peanuts (I leave these out)
1 Teaspoon Vanilla Extract
LINE 8- or 9-inch square pan with wax paper, extending paper over edges of pan. Heat sweetened condensed milk and peanut butter in heavy saucepan over medium heat until just bubbly, stirring constantly. Remove from heat. Sitr in white chocolate until smooth. Immediately stir n peanuts and vanilla. Spread evenly in prepared pan. Cool. Chill, covered, 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares. I like to use more peanut butter in this. To me 1/2 cup is just not enough to get a good peanut butter taste. I use almost 1 cup full. Jif is the only peanut butter to use for making this candy.
EASY EASY CHOC. FUDGE
3 Cups (18 oz.) Semi-sweet Chocolte Chips
1 (14)oz. Can Eagle Brand Sweetened Condensed Milk
Dash Of Salt
1/2 To 1 Cup Nuts (I like chopped walnuts) can leave out
11/2 Teaspoons Vanilla Extract
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
1 (14)oz. Can Eagle Brand Sweetened Condensed Milk
Dash Of Salt
1/2 To 1 Cup Nuts (I like chopped walnuts) can leave out
11/2 Teaspoons Vanilla Extract
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
MILK CHOCOLATE FUDGE: OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
Sunday, December 19, 2010
O HENRY CANDY
2 Cups Granulated Sugar
1 Cup Light Corn Syrup
1 Cup Water
3/4 Cup Peanut Butter
Combine over heat, stirring until sugar is dissolved. Cook until it reaches the hard boil stage(265 degrees). Let cool, then add peanut butter. Stir, then shape into rolls 3/4 inch thick and 1 inch long. Set aside.
1 Cup Light Corn Syrup
1/2 Cup Brown Sugar
2 Lbs. Peanuts, chopped fine
8 oz. Dipping Chocolate
Cook the sugar and corn syrup together until it reaches the hard boil stage (265 degrees). Dip the above candy into this mixture. Then roll in peanuts while still hot. Melt the dipping chocolate and put the rolls in this and then put on wax paper until cool.
1 Cup Light Corn Syrup
1 Cup Water
3/4 Cup Peanut Butter
Combine over heat, stirring until sugar is dissolved. Cook until it reaches the hard boil stage(265 degrees). Let cool, then add peanut butter. Stir, then shape into rolls 3/4 inch thick and 1 inch long. Set aside.
1 Cup Light Corn Syrup
1/2 Cup Brown Sugar
2 Lbs. Peanuts, chopped fine
8 oz. Dipping Chocolate
Cook the sugar and corn syrup together until it reaches the hard boil stage (265 degrees). Dip the above candy into this mixture. Then roll in peanuts while still hot. Melt the dipping chocolate and put the rolls in this and then put on wax paper until cool.
Tuesday, December 14, 2010
PEPPERMINT BARK CANDY
I love peppermin bark candy. It is one of my favorites at Christmas time and is so easy to make.
2 Lbs. White Candy Melts (if you can find white) or White Chocolate
12 Large Candy Canes, crushed
1/2 Teaspoon Peppermint Extract
Line a 11 x 17 baking sheet with parchment paper and set aside.
Melt the candy melts in a double boiler over medium heat. Stir until the chocolate is melt. Can also melt this in the microwave but don't let it scorch. Place the candy canes in a ziplock bag and crush with a rolling pin or hammer. Take the melted candy melts off the heat and add the peppermint extract and then add the candy cane pieces. Stir good. Pour this out ont he parchment papper and smooth out evenly. Ref. until it is firm around 25 minutes. Break into pieces.
2 Lbs. White Candy Melts (if you can find white) or White Chocolate
12 Large Candy Canes, crushed
1/2 Teaspoon Peppermint Extract
Line a 11 x 17 baking sheet with parchment paper and set aside.
Melt the candy melts in a double boiler over medium heat. Stir until the chocolate is melt. Can also melt this in the microwave but don't let it scorch. Place the candy canes in a ziplock bag and crush with a rolling pin or hammer. Take the melted candy melts off the heat and add the peppermint extract and then add the candy cane pieces. Stir good. Pour this out ont he parchment papper and smooth out evenly. Ref. until it is firm around 25 minutes. Break into pieces.
EASY TOFFEE SQUARES
1/2 Cup Pecans or Almonds, coarsely chopped
1 Cup Butter
1 Cup Sugar
1 Tablespoon Light Corn Syrup
3 Tablespoons Water
3/4 Cup Semi-sweet Chocolate Chips
1 Teaspoon Shortening
1/2 Cup Almonds or Pecans, finely chopped for the topping
Line a 9 x 13 cake pan with foil and let it hand over the two ends to make a handle. Sprinkle the coarsely chopped nuts in the pan. Butter the sides of a heavey 2 quart sauce pan. Melt 1 cup of butter in the pan over medium heat. Add sugar, corn syrup and water. Stir until boiling. Clip the candy thermometer on the side of the pand and watch until it reaches 290. This takes around 15 minutes. Keep a watch on this the last 5 minutes at it goes up quick. Pour over the nuts in the pan. Let this stand for 8 minutes. In a smaller saucepan add the shortening and chocolate chips. Cook on medium until this melts. Stir to combine the shortening and chips. Drizzle this over the toffee in the pan. Sprinle with the finely chopped nuts if you like. Chill. Lift out of pan with the handles. Break or cut into squares. Keep in a tightly closed container.
1 Cup Butter
1 Cup Sugar
1 Tablespoon Light Corn Syrup
3 Tablespoons Water
3/4 Cup Semi-sweet Chocolate Chips
1 Teaspoon Shortening
1/2 Cup Almonds or Pecans, finely chopped for the topping
Line a 9 x 13 cake pan with foil and let it hand over the two ends to make a handle. Sprinkle the coarsely chopped nuts in the pan. Butter the sides of a heavey 2 quart sauce pan. Melt 1 cup of butter in the pan over medium heat. Add sugar, corn syrup and water. Stir until boiling. Clip the candy thermometer on the side of the pand and watch until it reaches 290. This takes around 15 minutes. Keep a watch on this the last 5 minutes at it goes up quick. Pour over the nuts in the pan. Let this stand for 8 minutes. In a smaller saucepan add the shortening and chocolate chips. Cook on medium until this melts. Stir to combine the shortening and chips. Drizzle this over the toffee in the pan. Sprinle with the finely chopped nuts if you like. Chill. Lift out of pan with the handles. Break or cut into squares. Keep in a tightly closed container.
Sunday, November 28, 2010
MILKY WAY FUDGE
4 Regular-size Milky Way Bars
1(12)oz. Can Sweetened Condensed Milk
12 oz. Milk Choc. Chips
Chopped Nuts
Melt candy bars and milk in microwave for 3 to 31/2 minutes. Stir in choc. chips and nuts. Pour into a foil lined butter 8 inch pan. Cools quickly. Put in ref. overnight to set up. Cut int squares. Let the foil hang over the pan so you can lift out and then turn upside down on a plate and cut. Use a pizza cutter to cut this with.
1(12)oz. Can Sweetened Condensed Milk
12 oz. Milk Choc. Chips
Chopped Nuts
Melt candy bars and milk in microwave for 3 to 31/2 minutes. Stir in choc. chips and nuts. Pour into a foil lined butter 8 inch pan. Cools quickly. Put in ref. overnight to set up. Cut int squares. Let the foil hang over the pan so you can lift out and then turn upside down on a plate and cut. Use a pizza cutter to cut this with.
EGGNOG FUDGE
1 3/4 Cups Sugar
1/2 Cup Butter
3/4 Cup Prepared EggNog
1(12)oz. Pack White Choc. Chips
1/2 Teaspoon Grated Nutmeg
1 (7)oz. Jar Marshmallow Cream
3 Tablespoons Spiced Rum or 1 Tablespoons Rum Extract
Bring the sugar, eggnog and butter to a full boil in a heavy saucepan. Let boil for 8 to 10 minutes over medium heat stirring constantly so it will not burn. Remove from heat and stir in the choc. chips and grated nutmeg. Stir until the choc. is melted. Add marshmallow cream and rum. Beat until well blended. Pour into a 9 inch pan and let cool. Best if you use a foil lined buttered pan with some of the foil sticking over the sides to lift it out. Let cool. Turn upside down on a plate and cut into squares.. Store in airtight container.
1/2 Cup Butter
3/4 Cup Prepared EggNog
1(12)oz. Pack White Choc. Chips
1/2 Teaspoon Grated Nutmeg
1 (7)oz. Jar Marshmallow Cream
3 Tablespoons Spiced Rum or 1 Tablespoons Rum Extract
Bring the sugar, eggnog and butter to a full boil in a heavy saucepan. Let boil for 8 to 10 minutes over medium heat stirring constantly so it will not burn. Remove from heat and stir in the choc. chips and grated nutmeg. Stir until the choc. is melted. Add marshmallow cream and rum. Beat until well blended. Pour into a 9 inch pan and let cool. Best if you use a foil lined buttered pan with some of the foil sticking over the sides to lift it out. Let cool. Turn upside down on a plate and cut into squares.. Store in airtight container.
Saturday, November 6, 2010
ORANGE COCONUT BALLS
1/2 Cup Butter
1 Box Vanilla Wafers(crushed)
1 Box Powdered Sugar
1(6)oz. Can Frozen Orange Juice(thawed)
1 Bag Coconut
Melt the butter pour into a bowl. Add the powdered sugar and mix well. Add the crushed vanilla wafers. Make sure to crush them real fine. Can use food processor on this. Add the thawed orange juice. Mix this thoroughly with your hands and form into balls about 1 teaspoon per ball. If the dough is to soft then ref. for a few minutes. Then roll the balls in coconut. Place on a plate or container and ref.
Keep these wrapped on the plate so they will not dry out.
1 Box Vanilla Wafers(crushed)
1 Box Powdered Sugar
1(6)oz. Can Frozen Orange Juice(thawed)
1 Bag Coconut
Melt the butter pour into a bowl. Add the powdered sugar and mix well. Add the crushed vanilla wafers. Make sure to crush them real fine. Can use food processor on this. Add the thawed orange juice. Mix this thoroughly with your hands and form into balls about 1 teaspoon per ball. If the dough is to soft then ref. for a few minutes. Then roll the balls in coconut. Place on a plate or container and ref.
Keep these wrapped on the plate so they will not dry out.
Thursday, October 28, 2010
COCONUT ORANGE SLICE CANDY
1 (14ounce) Bag Flaked Coconut
14oz. Orange Slice Candy
1 Cup Chopped Nuts
1 Can Sweetened Condensed Milk
1 Box Powdered Sugar
Chop orange slices into small pieces. Place all ings. in a saucepan. Heat until hot thru. Cool and form into balls. Roll in powdered sugar.
14oz. Orange Slice Candy
1 Cup Chopped Nuts
1 Can Sweetened Condensed Milk
1 Box Powdered Sugar
Chop orange slices into small pieces. Place all ings. in a saucepan. Heat until hot thru. Cool and form into balls. Roll in powdered sugar.
MICROWAVE RED HOT CANDY
1 Cup Sugar
1/2 Cup Karo Light Syrup
Cinnamon Oil
Red Food Coloring
1/2 Cup Powdered Sugar
Combine sugar and karo syrup and microwave on high for 3 minutes. Stir and microwave on high 2 minutes 45 seconds. Add cinnamon oil a few drops around 5 drops or more and food coloring to taste and desired color. Pour quickly onto a buttered cookie sheet. Once this is hardeded, crack it in small pieces and put in a zip-lock bag and put powered sugar over all of it and shake good. Keep in a air- tight container.
1/2 Cup Karo Light Syrup
Cinnamon Oil
Red Food Coloring
1/2 Cup Powdered Sugar
Combine sugar and karo syrup and microwave on high for 3 minutes. Stir and microwave on high 2 minutes 45 seconds. Add cinnamon oil a few drops around 5 drops or more and food coloring to taste and desired color. Pour quickly onto a buttered cookie sheet. Once this is hardeded, crack it in small pieces and put in a zip-lock bag and put powered sugar over all of it and shake good. Keep in a air- tight container.
Sunday, October 24, 2010
4TH OF JULY MARSHMALLOW FIRECRACKERS AND CHOC. DIPPED MARSHMALLOWS
1 Bag Vanilla Candy Melts
1 Bage Large Marshmallows
Red Food Coloring
Blue Food Coloring
Wooden Skewers, Don't use the ones with the pointed tips
Sugar
In a mug, melt white, vanilla melts in the microwave, at 15 second intervals. Using a wooden skewer, poke a marshmallow and dip it in the coating and then into red or blue sugar. Let it dry on a parchment lined jelly-roll pan. Repeat, dipping the other end. Dip 12 marshmallows to make 3 fire crackers. Refrigerate till set. Next, thread the marshmallows unto a long wood skewer. Very good.
You can also make chocolate coated marshmallows with crushed pecans on them and then drizzle them with melted white chocolate or caramel.
Take a bag of chocolate candy melts or semi-sweet choc. chips and add 1/2 teaspoons cooking oil to melted chocolate. Stir good. Put three marshmallows on a wooden skewer and then dip in chocolate. Sprinkle the crushed nuts on them and let them dry on a parchment lined jelly-roll pan. Put in ref. until choc. is hard. Then take our and drizzle melted white chocolate over them or caramel and white chocolate. Can also make these using white chocolate instead of the regular chocolate and drizzle with caramel.
1 Bage Large Marshmallows
Red Food Coloring
Blue Food Coloring
Wooden Skewers, Don't use the ones with the pointed tips
Sugar
In a mug, melt white, vanilla melts in the microwave, at 15 second intervals. Using a wooden skewer, poke a marshmallow and dip it in the coating and then into red or blue sugar. Let it dry on a parchment lined jelly-roll pan. Repeat, dipping the other end. Dip 12 marshmallows to make 3 fire crackers. Refrigerate till set. Next, thread the marshmallows unto a long wood skewer. Very good.
You can also make chocolate coated marshmallows with crushed pecans on them and then drizzle them with melted white chocolate or caramel.
Take a bag of chocolate candy melts or semi-sweet choc. chips and add 1/2 teaspoons cooking oil to melted chocolate. Stir good. Put three marshmallows on a wooden skewer and then dip in chocolate. Sprinkle the crushed nuts on them and let them dry on a parchment lined jelly-roll pan. Put in ref. until choc. is hard. Then take our and drizzle melted white chocolate over them or caramel and white chocolate. Can also make these using white chocolate instead of the regular chocolate and drizzle with caramel.
Wednesday, September 22, 2010
MARSHMALLOW PEBBLES BARS
1 Cup All Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup or 1 Stick Marg., softened
1/3 Cup Firmly Packed Light Brown Sugar
1/3 Cup Granulated Sugar
1 Egg
3/4 Teaspoon Vanilla
1/2 Cup Semi-sweet Chocolate Chips
4 Cups Minature Marshmallows
2 Cups Post Marshmallow Pebbles Cereal, divided
Preheat oven to 350. Combine flur, baking soda and salt. Beat butter and sugars together until light and creamy. Add egg and vanilla gradually and add flour mixture, beating well. Stir in choc. chips and 1 cup cereal. Spread into a sprayed 13 x 9 baking pan. Bake on center rack for 18 to 20 minutes or until golden. Sprinkle evenly with marshmallows, return pan to oven. Bake 2 or 3 minutes longer or until puffed. Immediately sprinkle with remaining cereal, press lightly into marshmallows using the back of a large spoon. Cool in pan on a wire rack. Cut into 24 squares.
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup or 1 Stick Marg., softened
1/3 Cup Firmly Packed Light Brown Sugar
1/3 Cup Granulated Sugar
1 Egg
3/4 Teaspoon Vanilla
1/2 Cup Semi-sweet Chocolate Chips
4 Cups Minature Marshmallows
2 Cups Post Marshmallow Pebbles Cereal, divided
Preheat oven to 350. Combine flur, baking soda and salt. Beat butter and sugars together until light and creamy. Add egg and vanilla gradually and add flour mixture, beating well. Stir in choc. chips and 1 cup cereal. Spread into a sprayed 13 x 9 baking pan. Bake on center rack for 18 to 20 minutes or until golden. Sprinkle evenly with marshmallows, return pan to oven. Bake 2 or 3 minutes longer or until puffed. Immediately sprinkle with remaining cereal, press lightly into marshmallows using the back of a large spoon. Cool in pan on a wire rack. Cut into 24 squares.
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