Along with the caramels Moo made for her friends she also made Christmas Fudge from PE's Family Cookbook. It had a great flavor but it was a bit grainy. I am not sure what she/we (I only helped a little) did but we will try again to see if we can make it perfect. I know it has to be a good recipe as every recipe I have tried out of the cookbook has been great.
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Christmas Fudge
from PE's Family Cookbook
Print Recipe
5 cups sugar
1/4 cup cocoa
2 cups cream
1 cube butter
3 Tbsp corn syrup
1 tsp vanilla
1/2 to 1 cup chopped nuts
Combine sugar, cocoa, cream, butter, and corn syrup in a heavy saucepan. Cook to soft ball stage, cool, add vanilla and nuts.
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Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts
January 22, 2010
January 10, 2010
Christmas Eve Dinner - 2009
Each year we enjoy dinner and a gift exchange with my side of the family. Each year my mother makes Cheesy Potato Soup and a ham, Cooking W. makes rolls, and I make whatever. This year I made Broccoli Salad, Eggnog Fudge, Mom's (Grandma's) Caramels, and Oreo Truffle Balls.
The Broccoli Salad is a family favorite. The Eggnog Fudge was a new recipe and it was divine--creamy and smooth with a luscious eggnog flavor. Mom's Caramels are another family favorite. In addition to making these for Christmas Eve I helped Moo make some for her friend gifts earlier in the week. The Oreo Truffle Balls were a big hit.
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Broccoli Salad
from PE's Family Cookbook
Print Recipe
1/4 cup sugar
1 cup miracle whip
1 Tbsp vinegar
4 – 5 cups broccoli, diced
1 cup raisins (or dried cranberries)
1/4 cup red onion, sliced
6 – 10 strips bacon, crumbled
1 cup roasted sunflower seeds
Mix sugar, salad dressing, and vinegar. Add broccoli, onion, and raisins. Stir together and chill. Just before serving stir in bacon and sunflower seeds.
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Eggnog Fudge
from RecipeGirl.com
Print Recipe
2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 oz white chocolate, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
1 (7 oz) jar marshmallow creme
1 tsp rum extract
Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234, stirring constantly to prevent scorching. Remove from heat. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process. When completely cool, cut into squares. Store in a covered container. Yield: 30 to 40 pieces
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Mom’s Carmels
from PE's Family Cookbook
Print Recipe
2 cups sugar
2 or 3 cups cream
1 1/4 cup corn syrup
Boil sugar, corn syrup, and 1 cup cream to soft ball stage. Add 1 to 2 cups cream, boil until medium ball stage. Pour into buttered 9 x 9 pan. Cut and wrap in waxed paper.
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Oreo Truffle Balls
from Everywhere (blogs, friends, cookbooks, etc.)
Print Recipe
1 pkg. Oreo cookies
1 (8 oz) pkg cream cheese, room temperature
2 (8 oz) pkg semi-sweet chocolate chips OR white almond bark
optional toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.)
Line two large baking or cookie sheets with either wax paper or silicone baking mats; set aside. In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. NOTE: You want a crumb, not a powder so don't over process. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a rolling pin. In a medium bowl blend cream cheese until smooth. Add Oreo crumbs and mix until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese). Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo balls on the lined baking sheet and refrigerate for at least 45 to 60 minutes. When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo balls from the refrigerator. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip, reheat it over the double boiler or in the microwave. These truffle balls may also be coated with additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc. Let Oreo Truffle Balls harden and then store in an airtight container in the refrigerator. Keep truffles refrigerated or frozen prior to serving. Makes 40 to 50 candy balls, depending on the size balls your roll.
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The Broccoli Salad is a family favorite. The Eggnog Fudge was a new recipe and it was divine--creamy and smooth with a luscious eggnog flavor. Mom's Caramels are another family favorite. In addition to making these for Christmas Eve I helped Moo make some for her friend gifts earlier in the week. The Oreo Truffle Balls were a big hit.
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Broccoli Salad
from PE's Family Cookbook
Print Recipe
1/4 cup sugar
1 cup miracle whip
1 Tbsp vinegar
4 – 5 cups broccoli, diced
1 cup raisins (or dried cranberries)
1/4 cup red onion, sliced
6 – 10 strips bacon, crumbled
1 cup roasted sunflower seeds
Mix sugar, salad dressing, and vinegar. Add broccoli, onion, and raisins. Stir together and chill. Just before serving stir in bacon and sunflower seeds.
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Eggnog Fudge
from RecipeGirl.com
Print Recipe
2 cups granulated sugar
1/2 cup butter
3/4 cup dairy eggnog
10.5 oz white chocolate, chopped into small pieces
1/2 tsp freshly grated nutmeg, plus a little more for the top of the fudge
1 (7 oz) jar marshmallow creme
1 tsp rum extract
Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234, stirring constantly to prevent scorching. Remove from heat. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process. When completely cool, cut into squares. Store in a covered container. Yield: 30 to 40 pieces
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Mom’s Carmels
from PE's Family Cookbook
Print Recipe
2 cups sugar
2 or 3 cups cream
1 1/4 cup corn syrup
Boil sugar, corn syrup, and 1 cup cream to soft ball stage. Add 1 to 2 cups cream, boil until medium ball stage. Pour into buttered 9 x 9 pan. Cut and wrap in waxed paper.
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Oreo Truffle Balls
from Everywhere (blogs, friends, cookbooks, etc.)
Print Recipe
1 pkg. Oreo cookies
1 (8 oz) pkg cream cheese, room temperature
2 (8 oz) pkg semi-sweet chocolate chips OR white almond bark
optional toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc.)
Line two large baking or cookie sheets with either wax paper or silicone baking mats; set aside. In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs. NOTE: You want a crumb, not a powder so don't over process. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a rolling pin. In a medium bowl blend cream cheese until smooth. Add Oreo crumbs and mix until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese). Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. If the mixture becomes too soft to work, place the remaining mixture back into the refrigerator to slightly harden. Place Oreo balls on the lined baking sheet and refrigerate for at least 45 to 60 minutes. When ready to coat the truffle balls with the melted chocolate, remove the chilled Oreo balls from the refrigerator. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool. Dip each Oreo Ball into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffle Balls onto the wax paper. If the chocolate gets too hard to dip, reheat it over the double boiler or in the microwave. These truffle balls may also be coated with additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, Heath Bar Crunch bits, colored sugar or sprinkles, etc. Let Oreo Truffle Balls harden and then store in an airtight container in the refrigerator. Keep truffles refrigerated or frozen prior to serving. Makes 40 to 50 candy balls, depending on the size balls your roll.
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January 6, 2010
Final Co-Worker Gift
I was able to finish up my coworker gift giving today. I made Chocolate Eggnog Truffles for K2 (she had been visiting family since December 17). What I learned. . . I am NOT a candy maker. Okay so I really already learned that when I made Oreo Truffles (recipe in a later post). Maybe one day I will care enough to really learn the art. I giving ugly gifts, but oh well. So long as they are delicious that should suffice.
The chocolate eggnog combination was very rich and delicious--as a truffle should be. The addition of the white chocolate and nutmeg made for a wonderful combination.
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Chocolate Eggnog Truffles
from Loves to Eat
Print Recipe
1/3 cup regular fat eggnog
1/4 cup butter
1/2 tsp rum flavoring
1/4 tsp grated nutmeg
2 cups milk chocolate chips
powdered sugar
white almond bark for dipping
nutmeg for dusting
Line large baking sheet with waxed paper; set aside. Combine eggnog, butter, rum flavoring and 1/4 teaspoon nutmeg in 2-quart saucepan. Cook over medium-low heat until butter is melted (4 to 5 minutes). Add chocolate chips; continue cooking, stirring constantly, until chips are melted and mixture is smooth (2 to 3 minutes). Cover; refrigerate until firm (at least 2 hours). Dust hands with powdered sugar. Working quickly, shape mixture into 1-inch balls. (Truffle mixture will be soft. Repeat dusting hands with powdered sugar to make shaping easier, if necessary.) Place balls onto prepared baking sheet; refrigerate until firm (at least 1 hour). Meanwhile melt candy coating in deep 1-quart saucepan over low heat; stir until smooth (8 to 10 minutes). Remove from heat; cool 10 minutes. Place 1 truffle at a time into candy coating. Use small spoon to coat truffle; immediately remove and place onto waxed paper. (Work quickly so truffles do not melt.) Sprinkle with nutmeg, if desired. Repeat with remaining truffles. Let cool 30 minutes. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.
**I put the truffle mixture into the fridge overnight and worked with it the next day after work. It worked perfectly.
**I put the truffle balls in the freezer while I melted the almond bark and that was a great way to go.
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The chocolate eggnog combination was very rich and delicious--as a truffle should be. The addition of the white chocolate and nutmeg made for a wonderful combination.
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Chocolate Eggnog Truffles
from Loves to Eat
Print Recipe
1/3 cup regular fat eggnog
1/4 cup butter
1/2 tsp rum flavoring
1/4 tsp grated nutmeg
2 cups milk chocolate chips
powdered sugar
white almond bark for dipping
nutmeg for dusting
Line large baking sheet with waxed paper; set aside. Combine eggnog, butter, rum flavoring and 1/4 teaspoon nutmeg in 2-quart saucepan. Cook over medium-low heat until butter is melted (4 to 5 minutes). Add chocolate chips; continue cooking, stirring constantly, until chips are melted and mixture is smooth (2 to 3 minutes). Cover; refrigerate until firm (at least 2 hours). Dust hands with powdered sugar. Working quickly, shape mixture into 1-inch balls. (Truffle mixture will be soft. Repeat dusting hands with powdered sugar to make shaping easier, if necessary.) Place balls onto prepared baking sheet; refrigerate until firm (at least 1 hour). Meanwhile melt candy coating in deep 1-quart saucepan over low heat; stir until smooth (8 to 10 minutes). Remove from heat; cool 10 minutes. Place 1 truffle at a time into candy coating. Use small spoon to coat truffle; immediately remove and place onto waxed paper. (Work quickly so truffles do not melt.) Sprinkle with nutmeg, if desired. Repeat with remaining truffles. Let cool 30 minutes. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.
**I put the truffle mixture into the fridge overnight and worked with it the next day after work. It worked perfectly.
**I put the truffle balls in the freezer while I melted the almond bark and that was a great way to go.
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