Christmas
Candy
Peanut
Butter Cups
Cups
1
pkg of real milk chocolate chips
2
tablespoons shortening
Filling
1/2
cup butter
1/2
cup crunchy style peanut butter
1
cup powdered sugar
2/3
cup graham cracker crumbs
30
mini paper cups
In
saucepan, combine chocolate chips and shortening. Cook over loaw
heat, stirring occasionally, until melted and smooth. Losten top paper
cup from stack, but leave in stack for greater stability while being coated.
With small paint brush, coat inside of top cup evenly with about 1 teaspoon
of melted chocolate to about 1/8 inch hickness, bringing coating almost
to the top of the cup, but not over the edge. Repeat until 30 cups
are coated; refrigerate cups. In saucepan, combine butter and peanutbutter.
Cook over medium heat stirring occasionally until melted. Stir in
powdered sugar and graham cracker crumbs. Press about 1/2 teaspoon
of filling into each chocolate cup. Spoon about 1/2 teaspoon melted chocolate
on to of filling; spread to cover. Freeze until firm (about 2 or
3 hours) then carefully peel off paper cups. Store refrigerated...
yields approx 2 1/2 dozen.
Melt-In-Your-Mouth
Truffles
1/2
cup whipping cream
8
ounces dark sweet chocolate coarsly chopped
1/4
cup butter softened
2
teaspoons vanilla
Finaly
chopped nuts
Unsweetened
cocoa
Powdered
sugar
In
saucepan, combine whipping cream and chocolate. cook over low heat,
stirring constantly, until chocolate is melted and mixture is smooth.
Stir in butter until melted. Cool to room temperature (about 30 minutes).
Stir in vanilla. Cover refrigerate until firm enough to shape (at
least 8 hours). Mixture can be kept in refrigerator for up to 3 days.
To make truffles, shape about 1 teaspoon chocolate mixture into 1
inch ball. Mixture will be soft. Roll in finely chopped nuts, cocoa
or powdered sugar. refrigerate until firm (2-4 hours). Store
refrigerated or frozen
Old-Fashioned
Peanut Brittle
2
cups sugar
1
cup light corn syrup
1/2
cup water
1
cup butter cut into pieces
2
cups raw peanuts
1
teaspoon baking soda
In
saucepan combine sugar, corn syrup and water. Cook over low heat,
stirring occasionally, until sugar is dissolved and mixture comes to a
full boil. Add butter continue cooking, stirring occasionally, until
candy thermometer reaches 280 or small amount of mixture dropped into ice
water forms a pliable strand Stir in peanuts continue cooking, stirring
constantly until candy thermometer reaches 305 or small amount dropped
into water forms brittle strands. Remove from heat, stir in baking
soda. pour mixture onto 2 buttered cookie sheets, spread about 1/4
inch thick. Cool completely, break into pieces.
more
candy recipes to follow... want to finish all links first