I can't remember where I found this recipe originally. I saw it somewhere, wrote it down, and kind of forgot about it. I ran across it, and decided to make it. Boy, is it easy and really great tasting.
Ingredients:
1 (7oz) container homestyle fluffy white frosting mix
1/2 cup boiling water
1/3 cup light corn syrup
2 tsp vanilla
1 (16 oz) box powdered sugar
1 1/2 cup chopped pecans & toasted pecan halves
Directions:
1. Place frosting, boiling water corn syrup, and vanilla in a mixing bowl. Beat at low speed until mixed. Then beat mixture until stiff peaks form (4-5 minutes).
2. Gradually add powdered sugar, beating at low until all combined.
3. Stir in chopped pecans.
4. Drop by rounded tablespoons onto wax paper lined cookie sheets. Top each with one pecan half .
5. Lelt stand until firm on the bottom (about 8 hours).
6. Store in airtight container in layers of waxed paper.
MRT2
Free Downloads
Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts
Adult Party Balls
I have posted my favorite recipe for Rum Balls before. I love them, Well, I have tried 3 new variations I found. They are Maragita, Bourbon, and Mexican Coffee. They are all really good and an assortment at party would be very impressive. An assortment to give as gifts would go over well, too.
Margarita (4 doz) Ingredients:
1 (12 oz) box vanilla wafers, crushed into crumbs
1/2 pound ground blanched almonds
4 (1 oz ea) squares white chocolate
1/4 cup tequila
1/4 cup orange marmalade
2 tbl lime juice
2 tbl light corn syrup
granulated sugar
Directions:
1. Mix crushed wafers and almonds in medium bowl. Set aside.
2. Melt the white chocolate according to package directions.
3. In a blender, process tequila, marmalade, lime juice, and corn syrup until smooth.
4. Add liquid ingredients & melted chocolate to to crumb mixture. Shape into 1" balls & coat with granulated sugar. Place in tin to store in refrigerator. When serving, reroll in granulated sugar.
Kentucky Bourbon Balls (5 doz) Ingredients:
1 box (9 oz) chocolate wafes, crushed into fine crumbs
1/2 pound finely chopped pecans
1/2 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup light corn syrup
1/3 cup bourbon
chocolate sprinkles
Directions:
Mix all ingredients and shape into 3/4 " balls, then roll in sprinkles. Store in fridge,
Mexican Coffee Balls (5 doz) ingredients:
1 box (9 oz) chocolate wafers crushed into fine crumbs
1/2 pound ground blanched almonds
1/2 cup unsweetened cocoa powder
1/2 cup sugar
2 tbl instant coffee
1/2 cup coffee liqueur
1/2 cup light corn syrup
cinnamon & sugar mixture
Directions:
1. Mix together the wafer crumbs, almonds, cocoa, and sugar.
2. Dissolve the instant coffee granuales in the coffee liqueur, then stir into the crumb mixture, along with the corn syrup.
3.Shape into 3/4" balls, then roll in the cinnamon sugar. Store in fridge, and when ready to serve, reroll in the cinnamon/sugar mixture.
**Remember, since you are not cooking the alchohol, the longer they are stored, the stronger they become. Also REMEMBER-NOT FOR KIDS !!! Enjoy!
Margarita (4 doz) Ingredients:
1 (12 oz) box vanilla wafers, crushed into crumbs
1/2 pound ground blanched almonds
4 (1 oz ea) squares white chocolate
1/4 cup tequila
1/4 cup orange marmalade
2 tbl lime juice
2 tbl light corn syrup
granulated sugar
Directions:
1. Mix crushed wafers and almonds in medium bowl. Set aside.
2. Melt the white chocolate according to package directions.
3. In a blender, process tequila, marmalade, lime juice, and corn syrup until smooth.
4. Add liquid ingredients & melted chocolate to to crumb mixture. Shape into 1" balls & coat with granulated sugar. Place in tin to store in refrigerator. When serving, reroll in granulated sugar.
Kentucky Bourbon Balls (5 doz) Ingredients:
1 box (9 oz) chocolate wafes, crushed into fine crumbs
1/2 pound finely chopped pecans
1/2 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup light corn syrup
1/3 cup bourbon
chocolate sprinkles
Directions:
Mix all ingredients and shape into 3/4 " balls, then roll in sprinkles. Store in fridge,
Mexican Coffee Balls (5 doz) ingredients:
1 box (9 oz) chocolate wafers crushed into fine crumbs
1/2 pound ground blanched almonds
1/2 cup unsweetened cocoa powder
1/2 cup sugar
2 tbl instant coffee
1/2 cup coffee liqueur
1/2 cup light corn syrup
cinnamon & sugar mixture
Directions:
1. Mix together the wafer crumbs, almonds, cocoa, and sugar.
2. Dissolve the instant coffee granuales in the coffee liqueur, then stir into the crumb mixture, along with the corn syrup.
3.Shape into 3/4" balls, then roll in the cinnamon sugar. Store in fridge, and when ready to serve, reroll in the cinnamon/sugar mixture.
**Remember, since you are not cooking the alchohol, the longer they are stored, the stronger they become. Also REMEMBER-NOT FOR KIDS !!! Enjoy!
Pecan Candy
The pecan is my favorite nut and love just about anything that contains them. Everything tastes better with pecans in it. :)
Ingredients:
3 cups coarsley chopped pecans
1 can (14 oz) sweetened condensed milk
1 & 1/2 pounds of vanilla or chocolate candy coating, coarsely chopped
1/4 tsp salt
1 tsp vanilla
Directions:
1. Preheat oven to 350 degrees.
2. Spread pecans in a single layer in a shallow baking pan and bake 8 to 10 minutes, or until toasted and fragrant.
3. Line a 15 x 10 jelly roll pan with wax paper. Lightly grease the wax paper.
4. Microwave the candy coating and sweetened condensed milk and salt in a 2 qt, microwaveable safe bowl at high for 3 to 5 minutes, stirring at 1 minute intervals. Stir until smooth. Stir in vanilla and pecans. Spread in an even layer in prepared pan. Cover and chill 2 hours or until set.
5. Turn candy out onto cutting board and cut into squares. Store covered at room temperature.
***3 doz
Ingredients:
3 cups coarsley chopped pecans
1 can (14 oz) sweetened condensed milk
1 & 1/2 pounds of vanilla or chocolate candy coating, coarsely chopped
1/4 tsp salt
1 tsp vanilla
Directions:
1. Preheat oven to 350 degrees.
2. Spread pecans in a single layer in a shallow baking pan and bake 8 to 10 minutes, or until toasted and fragrant.
3. Line a 15 x 10 jelly roll pan with wax paper. Lightly grease the wax paper.
4. Microwave the candy coating and sweetened condensed milk and salt in a 2 qt, microwaveable safe bowl at high for 3 to 5 minutes, stirring at 1 minute intervals. Stir until smooth. Stir in vanilla and pecans. Spread in an even layer in prepared pan. Cover and chill 2 hours or until set.
5. Turn candy out onto cutting board and cut into squares. Store covered at room temperature.
***3 doz
Chocolate Chunk/Candy Oatmeal Cookies
Anything with oatmeal in is good for you...right? Well that's what I say and these are really tasty cookies...everyone will want.
Ingredients:
1 cup + 2 tbl unsalted butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 3/4 cup flour
2 1/2 cups old fashioned or quick oats
3/4 cup each chocolate chunks and plain M&M s
1 cup pecans, chopped
Directions:
1. Heat oven to 375 degrees.
2. Beat butter and sugars in a bowl with mixer on medium speed until fluffy.
3. Beat in eggs, one at a time, then vanilla, baking soda and salt until blended.
4. On low speed, beat in flour, a little at a time, to blend.
5. Stir in oats, 1/2 cup each of the chocolate chunks, M&M s and 3/4 cup pecans.
6. Drop heaping tablespoonsful 1 inch apart on ungreased baking sheets.
7. Stick the remaining chocolate chunks, M&M s, and pecans into top of cookies.
8. Bake 10 to 12 minutes until golden brown, then cool 1 minute on the baking sheet, then remove to wire rack to cool.
***makes approximately 4 doz
Ingredients:
1 cup + 2 tbl unsalted butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 3/4 cup flour
2 1/2 cups old fashioned or quick oats
3/4 cup each chocolate chunks and plain M&M s
1 cup pecans, chopped
Directions:
1. Heat oven to 375 degrees.
2. Beat butter and sugars in a bowl with mixer on medium speed until fluffy.
3. Beat in eggs, one at a time, then vanilla, baking soda and salt until blended.
4. On low speed, beat in flour, a little at a time, to blend.
5. Stir in oats, 1/2 cup each of the chocolate chunks, M&M s and 3/4 cup pecans.
6. Drop heaping tablespoonsful 1 inch apart on ungreased baking sheets.
7. Stick the remaining chocolate chunks, M&M s, and pecans into top of cookies.
8. Bake 10 to 12 minutes until golden brown, then cool 1 minute on the baking sheet, then remove to wire rack to cool.
***makes approximately 4 doz
Marshmallow Snack Clusters
Take all the things you like to snack on, and put them all together in this great candy morsel.
Ingredients:
3 tbls unsalted butter
4 & 1/4 mini marshmallows
1 tsp vanilla
3/4 cup chopped peanuts (or any other nut you like)
1 & 1/2 cups broken up pretzel sticks
1 cup semisweet chocolate chips
Directions:
1. Melt butter in saucepan...then stir in 3 & 1/4 cup of the marshmallows to melt.
2. Once melted, remove from heat and add the vanilla. Let cool slightly.
3. Stir in rest of ingredients, until just combined...don't overmix.
4. Spray hands with non stick spray, then shape the clusters with your fingers.
**Some people like to add 1/2 cup raisins to the mix
** Makes about 3 dozen
Ingredients:
3 tbls unsalted butter
4 & 1/4 mini marshmallows
1 tsp vanilla
3/4 cup chopped peanuts (or any other nut you like)
1 & 1/2 cups broken up pretzel sticks
1 cup semisweet chocolate chips
Directions:
1. Melt butter in saucepan...then stir in 3 & 1/4 cup of the marshmallows to melt.
2. Once melted, remove from heat and add the vanilla. Let cool slightly.
3. Stir in rest of ingredients, until just combined...don't overmix.
4. Spray hands with non stick spray, then shape the clusters with your fingers.
**Some people like to add 1/2 cup raisins to the mix
** Makes about 3 dozen
Bourbon (or rum) Balls
I've been making these since reaching legal drinking age...about 1976. They are sooo good! Remember the longer they sit...the stronger they get. Not for the kiddies.
Ingredients:
1 pkg. (3 cups) vanilla wafers, crushed
1 cup confectioners sugar
1 cup finely chopped pecans
1/4 cup light corn syrup
2 tbl unsweetened cocoa
1/2 cup bourbon ( or rum)
1/2 cup granulated sugar
Directions:
1. Place vanilla wafers in between layers fo wax paper....finely crush with rolling pin or mallet...leaving no big crumbs
2. In a large bowl, thoroughly mix all ingredients, except granulated sugar.
3. Shape into 1 inch balls, then roll in granulated sugar.
4. Store in tightly covered container, layered using wax paper. Store for at least 3 days before serving for flavors to mellow (ferment)....remember the longer, the stronger. Before serving, reroll in more granulated sugar.
Ingredients:
1 pkg. (3 cups) vanilla wafers, crushed
1 cup confectioners sugar
1 cup finely chopped pecans
1/4 cup light corn syrup
2 tbl unsweetened cocoa
1/2 cup bourbon ( or rum)
1/2 cup granulated sugar
Directions:
1. Place vanilla wafers in between layers fo wax paper....finely crush with rolling pin or mallet...leaving no big crumbs
2. In a large bowl, thoroughly mix all ingredients, except granulated sugar.
3. Shape into 1 inch balls, then roll in granulated sugar.
4. Store in tightly covered container, layered using wax paper. Store for at least 3 days before serving for flavors to mellow (ferment)....remember the longer, the stronger. Before serving, reroll in more granulated sugar.
Old Fashion Pralines
These are the tastiest things and you just can't get enough.
Ingredients:
1 cup sugar
1 cup firmly packed brown sugar
2 cups coarsley chopped pecans
3/4 cup buttermilk
2 tbl butter
dash salt
1/2 tsp baking soda
1 tbl vanilla
Directions:
1. In a large, heavy saucepan, combine the first 6 ingredients.
2. Cook over low heat, stirring gently until sugar dissolves, then cover and cook over medium heat for 2-3 minutes. Stir to wash down sugar crystals from sides of pan.
3. Uncover and cook to the soft ball stage (234 degrees)...stirring constantly.
4. Remove from heat and stir in soda and vanilla, beat with a wood spoon just until it begins to thicken.
5. Working fast, drop by tablespoonful on greased wax paper and let stand until firm.
Ingredients:
1 cup sugar
1 cup firmly packed brown sugar
2 cups coarsley chopped pecans
3/4 cup buttermilk
2 tbl butter
dash salt
1/2 tsp baking soda
1 tbl vanilla
Directions:
1. In a large, heavy saucepan, combine the first 6 ingredients.
2. Cook over low heat, stirring gently until sugar dissolves, then cover and cook over medium heat for 2-3 minutes. Stir to wash down sugar crystals from sides of pan.
3. Uncover and cook to the soft ball stage (234 degrees)...stirring constantly.
4. Remove from heat and stir in soda and vanilla, beat with a wood spoon just until it begins to thicken.
5. Working fast, drop by tablespoonful on greased wax paper and let stand until firm.
Buckeyes
I had a boss a few years ago, who was from Ohio (as was his wife), and he brought this candy in at Christmastime. Everyone loved them!
Ingredients:
1 pound creamy peanut butter
1 pound crunchy peanut butter
1 pound butter
2 pounds (2 boxes) powdered sugar
24 ounces chocolate chips
1/4 cup parafin (shaved)
Directions:
1. Cream together, both peanut butters and the butter, then add the powdered sugar.
2. Mix well and chill 1 hour.
3. Roll into 1 inch balls, and freeze at least 1 hour.
4. Melt the chocolate chips with the parafin.
5. Insert toothpicks into the balls and dip 3/4 into the hot chocolate to look like buckeyes.
6. Place on waxed paper to set....then refrigerate. (may be frozen)
***makes approx. 200 pcs.
Ingredients:
1 pound creamy peanut butter
1 pound crunchy peanut butter
1 pound butter
2 pounds (2 boxes) powdered sugar
24 ounces chocolate chips
1/4 cup parafin (shaved)
Directions:
1. Cream together, both peanut butters and the butter, then add the powdered sugar.
2. Mix well and chill 1 hour.
3. Roll into 1 inch balls, and freeze at least 1 hour.
4. Melt the chocolate chips with the parafin.
5. Insert toothpicks into the balls and dip 3/4 into the hot chocolate to look like buckeyes.
6. Place on waxed paper to set....then refrigerate. (may be frozen)
***makes approx. 200 pcs.
Divine Divinity
This is so easy and is a favorite of many. It just melts in your mouth.
Ingredients:
2 cups granulated sugar
2/3 cup white corn syrup
1/3 cup hot water
2 egg whites, stiffly beaten
1 tsp vanilla
1 cup coarsley chopped nuts (pecans are my favorite)
Directions:
1. Cook sugar, syrup, and water in saucepan, until it forms a very hard ball.
2. Pour in a thin stream into stiffly beaten egg whites, beating constantly.
3. Add nuts and vanilla, beating until it stands in peaks.
4. Drop on lightly buttered platter or tray.
Ingredients:
2 cups granulated sugar
2/3 cup white corn syrup
1/3 cup hot water
2 egg whites, stiffly beaten
1 tsp vanilla
1 cup coarsley chopped nuts (pecans are my favorite)
Directions:
1. Cook sugar, syrup, and water in saucepan, until it forms a very hard ball.
2. Pour in a thin stream into stiffly beaten egg whites, beating constantly.
3. Add nuts and vanilla, beating until it stands in peaks.
4. Drop on lightly buttered platter or tray.
Robyn's Rum Balls
This is one of the first things I made that totally impressed my Mother. I'm not sure it was the rum part of it...but they sure are tasty. Keep in mind these are not baked, so the alcohol is not baked out...and once you store them (for up to 3 weeks) they FERMENT and get stronger. This is not one for the kiddies.
Ingredients:
2 Tbl cocoa
1 cup powdered sugar + extra
1/4 cup rum
2 Tbl light corn syrup
2 & 1/2 cups vanilla wafers-crushed
1 cup chopped pecans
Directions:
1.Sift together the cocoa and the 1 cup powdered sugar
2.Combine & stir rum with corn syrup.
3.Add the crushed wafers and pecans. Mix well.
4.Roll into small balls, then dip each ball into the extra powdered sugar.
5.You can also roll the balls into granulated sugar instead of the powdered sugar. Keep in mind you will need to roll them again if they have been stored.
6. Makes approximately 25 balls.
Ingredients:
2 Tbl cocoa
1 cup powdered sugar + extra
1/4 cup rum
2 Tbl light corn syrup
2 & 1/2 cups vanilla wafers-crushed
1 cup chopped pecans
Directions:
1.Sift together the cocoa and the 1 cup powdered sugar
2.Combine & stir rum with corn syrup.
3.Add the crushed wafers and pecans. Mix well.
4.Roll into small balls, then dip each ball into the extra powdered sugar.
5.You can also roll the balls into granulated sugar instead of the powdered sugar. Keep in mind you will need to roll them again if they have been stored.
6. Makes approximately 25 balls.
Chocolate and Peanut Butter Candy
ANYONE else out there that absolutely loves the taste of chocolate and peanut butter?? Everyone in our house does, as much and as often as possible.
Ingredients:
2 (10 ounce) pkgs peanut butter chips
1/3 cup unsalted butter, cut up into pieces
2 (14 ounces ea) cans sweetened condensed milk
2 cups finely ground up graham cracker crumbs (about 15)-can also buy box of crumbs
1/2 cup unsalted peanuts, finely chopped, plus 1 cup coarsely chopped
1 (12 ounce) pkg semisweet chocolate chips
Directions:
1. Line a 13" x 9" baking pan with non stick foil
2. Place the peanut butter chips and butter pieces in microwave safe dish and microwave
on 50% power for 30 seconds. Stir, then heat on high setting for 1 & 1/2 minutes (stirring
every 30 seconds).
3. Whisk in the condensed milk.
4. Slowly stir in the graham cracker crumbs and the 1/2 cup finely chopped peanuts
(mixture will be stiff)
5. Pat the mixture evenly into pan...refrigerate until firm (30 minutes).
6. Microwave chocolate chips in bowl, on high for 1 minute. Stir until smooth, microwave
for 15 more seconds, if necessary.
7. Spread over top of peanut layer.
8. Sprinkle top with the remaining 1 cup of coarse chopped peanuts.
9. Let stand at room temperature until firm...about 1 hour, then cut into small squares (48).
Ingredients:
2 (10 ounce) pkgs peanut butter chips
1/3 cup unsalted butter, cut up into pieces
2 (14 ounces ea) cans sweetened condensed milk
2 cups finely ground up graham cracker crumbs (about 15)-can also buy box of crumbs
1/2 cup unsalted peanuts, finely chopped, plus 1 cup coarsely chopped
1 (12 ounce) pkg semisweet chocolate chips
Directions:
1. Line a 13" x 9" baking pan with non stick foil
2. Place the peanut butter chips and butter pieces in microwave safe dish and microwave
on 50% power for 30 seconds. Stir, then heat on high setting for 1 & 1/2 minutes (stirring
every 30 seconds).
3. Whisk in the condensed milk.
4. Slowly stir in the graham cracker crumbs and the 1/2 cup finely chopped peanuts
(mixture will be stiff)
5. Pat the mixture evenly into pan...refrigerate until firm (30 minutes).
6. Microwave chocolate chips in bowl, on high for 1 minute. Stir until smooth, microwave
for 15 more seconds, if necessary.
7. Spread over top of peanut layer.
8. Sprinkle top with the remaining 1 cup of coarse chopped peanuts.
9. Let stand at room temperature until firm...about 1 hour, then cut into small squares (48).
Easy Pecan Divinity Candy
I found this recipe in a magazine...I'm always tearing out yummy sounding ones. I like the 'easy' part of this one...but it really is good!
Ingredients:
1 (7 ounce) container home style fluffy white frosting mix
1/2 cup boiling water
1/3 cup light corn syrup
2 tsp. vanilla
1 (16 ounce) box powdered sugar
1 & 1/2 cups chopped pecans + toasted pecan halves
Directions:
1. Place the frosting, boiling water, corn syrup, and vanilla in mixing bowl. Beat at low speed
with mixer, until blended.
2. Beat mixture until stiff peaks form (about 4-5 minutes)
3. Gradually add powdered sugar, beating at low speed until all combined.
4. Stir in chopped pecans.
5. Drop by rounded tablespoonfuls onto wax paper. Top each with pecan half in center.
6. Let stand until bottom of candy is firm (about 8 hours).
7. Store in air tight containers, with layer of wax paper between layers.
Ingredients:
1 (7 ounce) container home style fluffy white frosting mix
1/2 cup boiling water
1/3 cup light corn syrup
2 tsp. vanilla
1 (16 ounce) box powdered sugar
1 & 1/2 cups chopped pecans + toasted pecan halves
Directions:
1. Place the frosting, boiling water, corn syrup, and vanilla in mixing bowl. Beat at low speed
with mixer, until blended.
2. Beat mixture until stiff peaks form (about 4-5 minutes)
3. Gradually add powdered sugar, beating at low speed until all combined.
4. Stir in chopped pecans.
5. Drop by rounded tablespoonfuls onto wax paper. Top each with pecan half in center.
6. Let stand until bottom of candy is firm (about 8 hours).
7. Store in air tight containers, with layer of wax paper between layers.
Pecan Candy
Pecans are my favorite nut, so I latch on to anything that has them in it. This recipe is so easy and sinful.
Ingredients:
1 (7 ounce) jar marshmallow cream
3/4 pound chocolate kisses
2 & 1/2 cup granulated sugar
1 can (6 ounces) evaporated milk
1/2 stick butter-softened
2 cups pecan halves
Directions:
1. Put marshmallow cream and kisses into a large bowl...set aside.
2. Combine sugar, mild & butter in saucepan...bring to boil & cook for 7-8 minutes,
stirring constantly.
3. Pour heated ingredients over marshmallow cream & kisses...stir until well blended.
4. Quickly drop by teaspoonfuls onto wax paper...let set.
Ingredients:
1 (7 ounce) jar marshmallow cream
3/4 pound chocolate kisses
2 & 1/2 cup granulated sugar
1 can (6 ounces) evaporated milk
1/2 stick butter-softened
2 cups pecan halves
Directions:
1. Put marshmallow cream and kisses into a large bowl...set aside.
2. Combine sugar, mild & butter in saucepan...bring to boil & cook for 7-8 minutes,
stirring constantly.
3. Pour heated ingredients over marshmallow cream & kisses...stir until well blended.
4. Quickly drop by teaspoonfuls onto wax paper...let set.
Coconut Potato Candy
When I first saw this recipe...my reaction was "Are you kidding?". But I was hooked after the first bite. My daughter made this candy and all her friends loved it too.
Ingredients:
3/4 cup warm mashed potatoes (just the potatoes, not with the other things you would
normally put in mashed potatoes to serve)
1 tblsp butter, softened
1 & 1/2 tsp. vanilla extract
1 pound sifted powdered sugar
3/4 pound shredded coconut
Directions:
1. Line a cookie sheet with foil or waxed paper.
2. In mixing bowl, beat together the potatoes, butter, salt, and vanilla.
3. Gradually add the coconut until well combined.
4. Drop by teaspoonfuls on cookie sheet and chill in refridgerator until set.
Makes 3 doz.
Ingredients:
3/4 cup warm mashed potatoes (just the potatoes, not with the other things you would
normally put in mashed potatoes to serve)
1 tblsp butter, softened
1 & 1/2 tsp. vanilla extract
1 pound sifted powdered sugar
3/4 pound shredded coconut
Directions:
1. Line a cookie sheet with foil or waxed paper.
2. In mixing bowl, beat together the potatoes, butter, salt, and vanilla.
3. Gradually add the coconut until well combined.
4. Drop by teaspoonfuls on cookie sheet and chill in refridgerator until set.
Makes 3 doz.
Subscribe to:
Posts (Atom)