1 package regular oreos
1 8 oz brick of cream cheese
Blend oreos fine in a food processor. Mix in cream cheese. Shape into balls and them dip in melted white chocolate. I usually by white Merks from Bakers in Murray.
Makes about 70 candies.
Monday, March 24, 2014
Peanut Butter Cups
1 C peanut Butter
2 C powdered sugar
1/2 package graham cracker crushed fine
1 cube butter
Combine, form in to balls, flatten slightly. Pour melted chocolate into the bottom of candy cups, press center into chocolate, then cover with more chocolate. Let set. Best to use brown/black cups so the oils from the peanut butter don't show.
In 2014 we made these with bischoff spread instead of peanut butter. Only change we made was omitting powdered sugar. In the future I would omit the butter too.
Makes about 85 candies
2 C powdered sugar
1/2 package graham cracker crushed fine
1 cube butter
Combine, form in to balls, flatten slightly. Pour melted chocolate into the bottom of candy cups, press center into chocolate, then cover with more chocolate. Let set. Best to use brown/black cups so the oils from the peanut butter don't show.
In 2014 we made these with bischoff spread instead of peanut butter. Only change we made was omitting powdered sugar. In the future I would omit the butter too.
Makes about 85 candies
Raspberry Cordials
6 C sugar
2 TBL karo syrup
1 1/2 c whipping cream
1/3 c milk
pinch of salt
Stir all ingredients well. Bring to boil over med heat. cook to 225-230 F (without stirring). Be sure to use cane sugar NOT beet sugar as it will not have the same chemical reaction.
Once cooked pour onto granite slab - Allow to cool completely. Work with a putty knife until fondant turns. Once turned put in fridge to set up. Wrap a small piece of fondant around a frozen raspberry and dip in chocolate. Use cornstarch so it fondant doesn't stick to your hands.
My favorite dipping chocolate is Nantucket. I buy it at Baker's Cash and Carry in Murray.
Makes about 120 candies.
2 TBL karo syrup
1 1/2 c whipping cream
1/3 c milk
pinch of salt
Stir all ingredients well. Bring to boil over med heat. cook to 225-230 F (without stirring). Be sure to use cane sugar NOT beet sugar as it will not have the same chemical reaction.
Once cooked pour onto granite slab - Allow to cool completely. Work with a putty knife until fondant turns. Once turned put in fridge to set up. Wrap a small piece of fondant around a frozen raspberry and dip in chocolate. Use cornstarch so it fondant doesn't stick to your hands.
My favorite dipping chocolate is Nantucket. I buy it at Baker's Cash and Carry in Murray.
Makes about 120 candies.
French Cremo Fondant
4 c sugar
2 c whipping cream
1/2 teas cream of tartar
Combine and stir until sugar dissolved. Bring to full rolling boil over medium heat. Cover with lid and cook for 1 minute to dissolve sugar crystal. Cook to 228 degrees (using candy thermometer). Do not stir once you start cooking. Poor out onto a cool/cold granite or marble slab. Let cool until there is no heat. Work fondant using a 4 - 5" putty knife. Continue working in a kneading fashion until fondant turns. At this point fondant can be flavored.
Mint - 1 1/2 teas chillings mint flavoring (spearmint NOT peppermint) and 5 drops of green food coloring.
Cherry Nut - 1/2 teas mexican vanilla. 1 small jar maraschino cherries chopped fine and dried. 2/3 cup chopped walnuts.
Coconut - Schillings coconut flavoring 1 1/2 teas add flake coconut that has been chopped small.
Makes about 100 candies.
2 c whipping cream
1/2 teas cream of tartar
Combine and stir until sugar dissolved. Bring to full rolling boil over medium heat. Cover with lid and cook for 1 minute to dissolve sugar crystal. Cook to 228 degrees (using candy thermometer). Do not stir once you start cooking. Poor out onto a cool/cold granite or marble slab. Let cool until there is no heat. Work fondant using a 4 - 5" putty knife. Continue working in a kneading fashion until fondant turns. At this point fondant can be flavored.
Mint - 1 1/2 teas chillings mint flavoring (spearmint NOT peppermint) and 5 drops of green food coloring.
Cherry Nut - 1/2 teas mexican vanilla. 1 small jar maraschino cherries chopped fine and dried. 2/3 cup chopped walnuts.
Coconut - Schillings coconut flavoring 1 1/2 teas add flake coconut that has been chopped small.
Makes about 100 candies.
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