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| Follow this candy recipe, whether beginner or practiced, for a sweet treat that makes plenty to share. |
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INGREDIENTS
1 5-ounce can (2/3 cup) evaporated milk
1 cup semisweet chocolate pieces or chopped bittersweet chocolate
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DIRECTIONS
1. Line an 8×8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
4. Spread fudge evenly in the prepared pan. Score into squares while warm. Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
Peanut Butter-Chocolate Fudge
Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts. Nutrition Facts per piece: 58 cal., 3 g total fat (1 g sat. fat), 1 mg chol., 14 mg sodium, 9 g carbo., 0 g fiber, 1 g pro. Daily Values: 0% vit. A, 0% vit. C, 1% calcium, 1% iron Exchanges: 1/2 Other Carbo., 1/2 Fat
Microwave Directions
In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.
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| Arrange these dainty confections in a decorative box with waxed paper between the layers for Valentine’s Day gift giving. |
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INGREDIENTS
1 12-ounce package semisweet chocolate pieces
1-1/2 cups coarsely chopped mixed nuts, peanuts, or cashews
1 1-ounce white chocolate baking square
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DIRECTIONS
1. Place semisweet chocolate pieces in a heavy medium saucepan over low heat, stirring constantly just until melted. Stir in nuts. Spoon mixture by rounded teaspoons into 1-3/4-inch muffin cups lined with paper bake cups.
2. Place white chocolate in a heavy small saucepan over low heat, stirring constantly just until melted. Drizzle a small amount of the white chocolate atop each cluster; swirl gently with a toothpick to create a marbled effect. Chill until firm (about 30 minutes in refrigerator or 10 minutes in freezer). Makes about 24 pieces.
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| This milk chocolate-flavored divinity candy recipe is spread with additional chocolate and sprinkled with crushed peppermint candies. Leave a few out for Santa and his elves! |
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INGREDIENTS
2 7-ounce bars milk chocolate
1/2 cup light-colored corn syrup
2 squares (2 ounces) unsweetened chocolate, melted and cooled
1/2 teaspoon peppermint extract
1/4 cup crushed peppermint candies
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DIRECTIONS
1. Line a 9×9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars. Set pan aside.
2. In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium heat, without stirring, to 260 degree F, hard-ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching hard-ball stage should take about 15 minutes.
3. Remove pan from heat; remove thermometer. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer until stiff peaks form (tips stand straight).
4. Gradually pour hot mixture in a thin stream (slightly less than 1/8inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.
5. Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm, lift out of pan; cut into 1-inch squares. Store tightly covered. Makes 81 pieces.
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| Melt and stir. It’s that easy when you use your microwave for this ultra-rich chocolate dessert. Store in an airtight container at room temperature for up to 1 week. |
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INGREDIENTS
1 12-ounce package semisweet chocolate pieces (2 cups)
2/3 cup sweetened condensed milk (one-half of a 14-ounce can)
3/4 cup chopped walnuts, toasted if desired
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DIRECTIONS
1. Line a cookie sheet with waxed paper; set aside. In a medium microwave-safe bowl, combine chocolate pieces, sweetened condensed milk, and water.
2. Microwave, uncovered, on 100% power (high) for 1 minute; stir. Microwave about 1 minute more, or until chocolate is melted and mixture is smooth, stirring every 30 seconds. Stir in nuts and vanilla. Pour mixture onto prepared cookie sheet and spread it into a 9×6-inch rectangle, or drop mixture by rounded teaspoons onto prepared cookie sheet.
3. Chill fudge about 30 minutes or until firm. Cut fudge into 1-1/2-inch squares. Makes 24 pieces
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| Hazelnut and almond flavored liqueur add rich flavor to these wonderful dessert bites. |
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INGREDIENTS
1 pound semisweet chocolate, coarsely chopped
1-1/2 cups whipping cream
1 tablespoon hazelnut-flavored liqueur
1 tablespoon almond-flavored liqueur
1-1/4 cups finely chopped toasted hazelnuts (filberts)*
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DIRECTIONS
1. Place the chocolate in a medium bowl; set aside. In a heavy small saucepan, combine whipping cream, sugar, and butter. Slowly bring the cream mixture to boiling, stirring frequently. Remove from heat; pour hot mixture over chocolate. Stir until chocolate is melted and smooth. Cool slightly, stirring occasionally. Stir in hazelnut-flavored and almond-flavored liqueur.
2. Cover; chill in the refrigerator for 8 to 24 hours or until firm. Shape chilled truffle mixture into 1-inch balls and drop onto a waxed paper-lined large baking sheet.
3. Roll balls, one at a time, in finely chopped hazelnuts. Chill until firm, about 30 minutes. Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving. Makes about 60 pieces.
Rolling Truffles
Try using a melon baller to scoop the truffles. Rolling the truffles to shape with your hands will be easier if you wear plastic gloves.
*For toasted, skinned hazelnuts
Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until lightly toasted. Remove from oven. Let nuts cool 5 minutes. Rub hazelnuts in a kitchen towel until skins loosen and fall away. Place hazelnuts in a food processor bowl or blender container. Cover and process or blend until very finely ground but still dry (not oily).
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| These truffles use a hazelnut-chocolate blend called gianduia. To give my gianduia more complexity, I like to use a mix of dark and milk chocolates, but you can make the recipe using just one type of chocolate if that’s what you have on hand. |
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INGREDIENTS
6 ounces bittersweet or semisweet chocolate, finely chopped
2 ounces milk chocolate, finely chopped
1 cup Hazelnut Butter at room temperature
1 cup Dutch-processed cocoa powder
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DIRECTIONS
1. In a metal bowl set over a saucepan of simmering water, melt the bittersweet and milk chocolate, stirring frequently with a rubber spatula to ensure even melting. In a small saucepan, heat the cream over medium heat to just below the boiling point.
2. Remove the bowl of chocolate from the pan of water and wipe the bottom and sides dry. Pour the cream into the chocolate and stir with a spatula until very smooth. Stir in the hazelnut butter until well blended. Cover tightly with plastic wrap. Cool to room temperature, and then refrigerate until firm, about 3 hours, stirring occasionally with the spatula.
3. With a small spoon or melon baller, scoop 3/4-inch balls of the chocolate mixture and roll them between your palms to round them off. Place the rolled truffles on a parchment-lined sheet tray.
4. Sift the cocoa into a shallow bowl. Drop the truffles, a few at a time, into the bowl and shake and roll them in the cocoa until well coated. Transfer the truffles to a container with a tight-fitting lid, making sure they don’t touch each other. Refrigerate until ready to serve. Sealed, refrigerated truffles will keep for up to a week.
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| Mascarpone cheese is even richer than cream cheese, making this lavish cheesecake super creamy. The candy canes make it the perfect holiday dessert. |
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INGREDIENTS
8 ounces white baking chocolate, chopped, or 1-1/3 cups white baking pieces
2 cups finely crushed graham crackers
2 8-ounce packages cream cheese, softened
1 3-ounce package cream cheese, softened
1 8-ounce carton mascarpone cheese
1/2 teaspoon peppermint extract
3/4 cup finely crushed hard peppermint candies (such as candy canes or striped round peppermint candies)
2 ounces white baking chocolate, or 1/3 cup white baking pieces
Crushed hard peppermint candies (optional)
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DIRECTIONS
1. Preheat oven to 325 degrees F. In a heavy small saucepan, heat and stir 8 ounces white chocolate over low heat until melted and smooth. Remove from heat; set aside.
2. For crust, in a medium bowl, stir together graham crackers and melted butter until combined. Press crumb mixture firmly onto the bottom of a 9-inch springform pan (do not go up the sides of pan.) Bake for 10 minutes. Remove from oven. Cool on a wire rack.
3. For filling, in a large mixing bowl, beat cream cheese, mascarpone, sugar, and salt with an electric mixer on medium speed until combined. Beat in melted chocolate and peppermint extract until smooth and combined, scraping bowl. Add eggs one at a time, beating on low speed after each addition just until combined. Stir in 3/4 cup candy.
4. Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake for 50 to 60 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
5. Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen cake from pan; cool for 30 minutes more. Remove sides of pan and cool completely. Cover cheesecake with plastic wrap and chill in the refrigerator overnight.
6. To serve, cut cheesecake into wedges using a sharp knife dipped in warm water. In a heavy small saucepan, melt 2 ounces white chocolate over low heat. Spoon melted chocolate over cheesecake slices. If desired, sprinkle top with additional candy. To store any remaining cheesecake, cover and chill in refrigerator up to 2 days. Makes 12 servings.
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| For these easy bar cookies, top a shortbread cookie crust with miniature candy bars and bake in the oven until the candy melts into a yummy caramel and chocolate topping. |
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INGREDIENTS
1/3 cup confectioners’ sugar
7 tablespoons cold unsalted butter, cut into 14 pieces
20 snack-size caramel and chocolate candy bars (such as Fun Size Milky Way), unwrapped
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DIRECTIONS
1. Heat oven to 350 degrees F. Line an 8 x 8 x 2-inch baking pan with heavy-duty or nonstick aluminum foil, making sure the foil is tucked into all the corners and that there is at least 1 inch overhanging the top of the pan on all sides.
2. Combine flour, confectioners’ sugar, cornstarch and salt in a medium-size bowl and with an electric mixer, mix on low speed. Add butter and mix on low speed until ingredients just begin to come together. Sprinkle mixture across the bottom of the prepared pan and press with your fingertips into an even layer (mixture will be dry). Place the pan in the freezer for 15 minutes.
3. Bake crust at 350 degrees F until the edges are just golden, 18 to 20 minutes. Remove the pan from oven to wire rack.
4. Place the candy bars in 4 rows of 5 over the hot crust and return pan to the oven. Bake for 10 more minutes, remove the pan from the oven and then spread the melted candy into an even layer with an offset spatula. Bake an additional 5 to 6 minutes until the candy is melted and bubbly. Transfer the pan to a wire rack and let cool completely.
5. Grasping the overhanging foil on either side of the pan, lift the bars from the pan and place on a cutting board. Use a sharp chef’s knife to cut into 20 pieces. Keep at room temperature in an airtight container for up to 3 days.
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| You can make these up to a week in advance. Store in an airtight container while still warm to prevent the caramel from becoming sticky. |
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INGREDIENTS
1/2 cup salted whole roasted shelled pistachios
1/8 teaspoon fine sea salt
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DIRECTIONS
1. Line a baking sheet with foil.
2. Microwave the nuts on high for 1 minute so they will be warm when you add them to the caramel. Alternatively, heat them in a 200 degrees F oven while you make the caramel.
3. Pour 1/4 cup water into a heavy 3-quart saucepan. Pour the sugar and salt in the center of the pan and pat it down just until evenly moistened (there should be clear water all around the sugar). Cover the pan and cook over medium-high heat until the sugar dissolves, 2 to 4 minutes. Uncover and cook without stirring until the syrup begins to color slightly, about 1 minute. Reduce the heat to medium and continue to cook, swirling the pot gently if the syrup colors unevenly.
4. When the caramel is a pale to medium yellow, less than 1 minute more, add the warm nuts. With a heatproof silicone spatula, stir gently and slowly to coat the nuts with caramel. Continue to cook until a bead of caramel dribbled onto a white plate is reddish amber, about 1-1/2 minutes more. Immediately scrape the mixture onto the baking sheet and spread it as thin as you can before it hardens. When the caramel is slightly cooled but still warm, slide the foil with the caramel nuts into a zip-top plastic bag and seal the bag. Cool completely. Chop or crush.
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INGREDIENTS
1 teaspoon pure vanilla extract
1-1/2 cups granulated sugar
4-1/2 ounces (1/4 cup plus 3 tablespoons) honey
1-1/2 ounces (3 tablespoons) unsalted butter, at room temperature; more for the pan
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DIRECTIONS
1. Butter an 8×8-inch baking pan, line the bottom with parchment, and butter the parchment well Don’t worry if the parchment pops up a bit, the weight of the caramel will press it back down.
2. In a small saucepan, heat the cream with the vanilla over medium heat until it comes to a simmer. Reduce the heat to very low and keep the cream hot.
3. Heat the sugar with the honey in a 4-quart or larger saucepan over medium-high heat, stirring occasionally with a long-handled wooden spoon, until the sugar is mostly dissolved and it starts to boil, 4 to 5 minutes.
4. Stop stirring and brush down the sides of the pot with a clean pastry brush dipped in water to dissolve any clinging sugar crystals.
5. Clip a candy thermometer to the pot and let the mixture boil, without disturbing the bubbling sugar, until it reaches 305 degrees F, 2 to 5 minutes. Rinse any clinging sugar off your spoon and dry it with a towel.
6. Add the 3 tablespoons butter and the salt. Slowly stir in the warm cream. The mixture will boil furiously and bubble up considerably as soon as you begin adding things: Just keep slowly and steadily pouring in the cream and stirring. By the time all the cream is added, the temperature of the mixture will have started to drop. Continue stirring, watching the thermometer closely, until the temperature is back up to 250 degrees F. Take the pan off the heat.
7. Immediately pour the hot caramel into the prepared pan. Do not scrape the pot. What sticks to the pot should stay in the pot.
8. Set the pan on a rack in a cool part of your kitchen. Don’t disturb the pan until the caramel is fully cool and set, at least 5 hours, but preferably overnight.
9. Run a table knife around the edges of the pan and turn the caramel out onto an oiled cutting board. Peel off the parchment. With a chef’s knife, cut the caramel into 100 squares (about 3/4 inch each) and wrap them snugly in cellophane or other candy wrappers. Once cut, the caramels will slowly lose their shape, so it’s important to wrap them right away.
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