Candies

[Apple]

Dutt's Peanut Brittle
(Softer and thicker than normal)

2/3 C mixed nuts (I use up the bottom of the cans / bags) chopped into small pieces
1 1/2 C granulated sugar
1/2 C brown sugar
1/2 t salt
1/2 t vanilla
1 lb butter
You can add anything else your family likes (chips, small marshmallows, etc)
oil all surfaces of an 8x8 dish. Line with waxed paper or parchment paper that hangs over the sides. Oil the paper. Scatter nuts and other chopped pieces on the bottom of the dish.
Melt butter on medium low heat, add sugars and salt. Stir with wooden spoon. Heat to 290 degrees. (15 - 20 minutes) Cool in pan until bubbles are gone (2 minutes) Pour in vanilla and stir. Pour over nut mixture. Cool 10 minutes then score top to create pieces. Cool at room temperature for 2 hours. Pour off oil that forms on top. Invert onto a towel and cover completely, then smash into pieces.
Store with waxed paper in between layers. Keeps 10 days at room temperature. Keep covered.

[Apple]

My mom makes these every year--they never last long!

Apple's Mom's Peanut Butter Bon Bons

1 cup peanut butter (you can use creamy or crunchy--if you use crunchy, don't add the peanuts)
1/4 cup butter
2 cups sifted powdered sugar
1 cup salted peanuts (optional, I never use them)
1 cup graham cracker crumbs
1 large, or 2 small, packages of chocolate pieces/chips
2 tsp melted paraffin (or a little oil/shortening to make the chocolate shiny)

Mix all ingredients except chocolate and paraffin
Form into balls, chill
Melt chocolate in double boiler; add paraffin. Dip balls into chocolate/paraffin mixture. Dry on wax paper.


ETA, to Cheesy's note below. I think the original recipe called for way more powdered sugar so this one it has been cut down a little. Still good, but not quite as sweet as some I've had.

[Apple]

Apple's Mom's Mounds Bars/Balls

1 Cube Margarine (I think butter works too)
2 lbs powdered sugar
1 14 oz can sweetened condensed milk
14 oz package of coconut
12 oz package of chocolate chips
2 tsp paraffin (or, shortening/oil to make chocolate smooth and shiny)

Melt margarine in large pan. Add milk and sugar. Kneed in coconut.
Make balls or squares and place on wax paper.
Refrigerate for 30 minutes.
Let paraffin melt in double boiler. Add chocolate chips and mix.
Put on low heat.
Dip balls with toothpicks.
May refrigerate for 30 minutes.

The recipe says it will keep for 3-4 weeks, but ours never last that long so I don't know for sure

[Apple]

LongSam's Frango Mints


1/2 c. butter
1 1/4 c. powdered sugar

Add and beat well with mixer:
2 unbeaten eggs
1 tsp. vanilla

Add and beat well:
1 (12 oz.) pkg. semi-sweet chocolate chips, melted

Add and mix well:
2 capfuls peppermint extract

VERY QUICKLY spoon out onto cookie sheet that is covered with waxed paper. Refrigerate until set.

[Cheesy FL-Vol]

"Apple's Mom's Peanut Butter Bon Bons"

Oh...we call these Buckeyes...they are really yummy...very sweet though. I do not use peanuts or crunchy peanut butter in mine though.

[Deleted]

This recipe is so easy that it's almost embarrassing.

White Chocolate Gumdrop Fudge


1 1/2 lbs white candy coating (sometimes called Almond Bark)
1 14 oz can sweetened condensed milk
pinch of salt
1 tsp real vanilla extract
2 cups chopped fruit-flavored gumdrops

Line a 9" square pan with foil.

Heat candy coating in a heavy saucepan over very low heat or in a double boiler with sweetened condensed milk and salt. (I melt in the nukebox at 60% power, but be careful that it doesn't seize!). Stir in vanilla and gumdrops and spread in foil-lined pan. Refrigerate until firm, cut in squares . Store at room temp.

It makes about three pounds. Cut the pieces small because a little goes a long way!

[Anne_in_VA]

I usually make these each Christmas. Glad to have found y'all!

Buttercrunch

1 lb butter (do not use margarine)
extra butter for cookie sheet
2 cups sugar
12 oz. pkg. chocolate chips
1 cup nuts – finely chopped (I use almonds or hazelnuts)

Line a jelly-roll pan or deep sided cookie sheet with foil and butter it with softened butter. Melt 1 lb. of the butter over low heat. When the butter has melted, add the sugar and cook until it is a pale caramel color (300° on a candy thermometer).

Remove from the heat and pour it into the foil lined pan and spread it out so that it forms an even sheet. Cool for 5 minutes and scatter the chocolate chips on top. Let stand for a couple of minutes or until the chips begin to melt – then spread the chocolate evenly over the caramel mixture. Sprinkle the chopped nuts on top and let cool completely.

Break into pieces and store in an airtight container.

[Anne_in_VA]

I love these mints and often tint them pink (or red) and green for the holidays. For a baby shower I tint them with blue or pink food coloring.

Party Mints

2 egg whites
1 lb. confectioner’s sugar
1 Tablespoon light corn syrup
¼ teaspoon peppermint extract
1-2 drops food coloring

In a large mixer bowl combine the egg whites, ½ lb. of the sugar, corn syrup, extract and food coloring. Beat at low speed until blended. Increase the speed to high and beat until stiff peaks form, occasionally scraping the sides of the bowl (this should take about 10 minutes). With a spoon, mix in ½ of the remaining sugar. You may add more extract and/or food coloring at this point if you wish).

Sprinkle some of the remaining sugar on a work surface (counter or worktop) and turn the dough out onto the surface. Gradually knead in the rest of the sugar until the dough is smooth but still slightly sticky.

1. Load the dough into a cookie press and form patties or other shapes.
OR
2. Roll into small balls and flatten them with our hand.

Press the dough onto parchment paper, foil, or wax paper lined cookie sheets and let set overnight. Remove mints from the cookie sheets and pack into airtight containers (I use cookie tins).

Will keep well for several weeks in the refrigerator.

[Agatha]

Dec 18, 2010 20:58:58 GMT -5 Apple said:

Apple's Mom's Mounds Bars/Balls

1 Cube Margarine (I think butter works too)
2 lbs powdered sugar
1 14 oz can sweetened condensed milk
14 oz package of coconut
12 oz package of chocolate chips
2 tsp paraffin (or, shortening/oil to make chocolate smooth and shiny)

Melt margarine in large pan. Add milk and sugar. Kneed in coconut.
Make balls or squares and place on wax paper.
Refrigerate for 30 minutes.
Let paraffin melt in double boiler. Add chocolate chips and mix.
Put on low heat.
Dip balls with toothpicks.
May refrigerate for 30 minutes.

The recipe says it will keep for 3-4 weeks, but ours never last that long so I don't know for sure

My mother made those, too. At least the recipe is darn close. Instead of coconut she used chopped pecans. How fine was something left to her mood. This Christmas I made a batch, left out the coconut and the nuts, and added peppermint oil. How much? To taste, I guess. Used dark chocolate chips for the dipping. Yummy! Gave tons away.

[drwhowho]

Chocolate Truffles

Ingredients

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

Directions

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.

Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.