Butter Mint Candy
*This recipe was shared by Amy Lopez before she moved from the ward.
¼ cup unsalted butter, melted
1/3 cup light corn syrup
½ teaspoon salt
1 teaspoon peppermint extract or ¼ teaspoon peppermint oil
4 ½ cups powdered sugar
Food coloring
Stir together the first four ingredients. Then add powdered sugar. Mix with hands until a smooth dough forms. Divide dough into four pieces. Add one drop of food coloring to each of three pieces of dough. Leave one white. Roll into little balls, (they should be firm enough to hold their shape without melting at room temperature) then make a criss-cross pattern on the top with a fork. Let dry for at least four hours.
1/3 cup light corn syrup
½ teaspoon salt
1 teaspoon peppermint extract or ¼ teaspoon peppermint oil
4 ½ cups powdered sugar
Food coloring
Stir together the first four ingredients. Then add powdered sugar. Mix with hands until a smooth dough forms. Divide dough into four pieces. Add one drop of food coloring to each of three pieces of dough. Leave one white. Roll into little balls, (they should be firm enough to hold their shape without melting at room temperature) then make a criss-cross pattern on the top with a fork. Let dry for at least four hours.
Almond Joys
*shared by Kim Wadsworth
5 oz sweetened condensed milk
1 teaspoons vanilla
2 cups powdered sugar
14 oz flaked coconut
2 - 12 oz packages chocolate chips
Blend together sweetened condensed milk and vanilla. Gradually add powdered sugar, stirring until smooth. Mix in coconut, it should be firm. Press into 9x13 pan, chill. Cut into squares and dip into melted chocolate. Place on wax paper and cool.
*shared by Kim Wadsworth
5 oz sweetened condensed milk
1 teaspoons vanilla
2 cups powdered sugar
14 oz flaked coconut
2 - 12 oz packages chocolate chips
Blend together sweetened condensed milk and vanilla. Gradually add powdered sugar, stirring until smooth. Mix in coconut, it should be firm. Press into 9x13 pan, chill. Cut into squares and dip into melted chocolate. Place on wax paper and cool.
Truffles
* Shared by Kim Wadsworth
* Shared by Kim Wadsworth
1 ½ pound (about 4 ½ cups) of milk chocolate, melted (dipping chocolate, not chocolate chips)
1 c whipping cream
1 ½ teaspoon vanilla
1 c whipping cream
1 ½ teaspoon vanilla
Place melted chocolate in a medium sized bowl. In a 1-quart saucepan, scald cream. Remove from heat and let cool for 5 minutes. (Chocolate and cream should be about the same temperature.) Stir vanilla into cream. Beat chocolate with an electric mixer. Stop mixture and pour cream all at once, over the chocolate. Continue beating, scraping sides and bottom of bowl several times until smooth and well blended; this takes no longer than 1-2 minutes. Pour into a bowl and refrigerate for 6 hours or until firm.
Form chilled mixture into balls with spoon and hands. (These soften at room temperature so dip while cool. Chocolate won’t be shiny.) Roll in unsweetened cocoa, powdered sugar or nuts. Can also roll in melted chocolate. Makes 24 to 36 truffles, depending on size desired.
Variations:
Mint: Add 5 drops of peppermint oil in place of vanilla
Raspberry: 1/3 c seedless raspberry jam and 1/8 teaspoon of raspberry oil added to the cream
before mixing with the chocolate then omit the vanilla
Form chilled mixture into balls with spoon and hands. (These soften at room temperature so dip while cool. Chocolate won’t be shiny.) Roll in unsweetened cocoa, powdered sugar or nuts. Can also roll in melted chocolate. Makes 24 to 36 truffles, depending on size desired.
Variations:
Mint: Add 5 drops of peppermint oil in place of vanilla
Raspberry: 1/3 c seedless raspberry jam and 1/8 teaspoon of raspberry oil added to the cream
before mixing with the chocolate then omit the vanilla
5 Minute Fudge
* Shared by Debbie Kimpel
1 bag of chocolate chips, plus 1 cup (3 cups total)
1 (14-oz.) can of sweetened condensed milk
Up to 1 teaspoon vanilla
Combine to microwave. Then microwave for 3 minutes.
Microwave Peanut Brittle
* Shared by Emma Higley
In a casserole dish, combine:
1 cup white sugar
1/2 cup white corn syrup
and stir together
Put in the Microwave for 4 minutes.
Take it out.
Add 1 cup roasted peanuts to the mixture and stir.
Microwave for 3 minutes
Then take it out
Add
1 teaspoon vanilla
1 teaspoon butter
Then stir
Microwave for 1 minute
Then take it out and add 1 teaspoon baking soda. Then stir.
Oil a cookie sheet and pour the mixture onto it.
Cool for one hour.
Then cut with a knife and serve.
Almond Joys
* Shared by Linda Beck
* Shared by Linda Beck
1 ½ cups white Karo
1 cup sugar
½ cup water
Boil to 220 degrees. Remove from heat and add 3 cups fine coconut. (The kind the bakers use on doughnuts.) and add 1- 1/2 caps coconut flavoring. Pour into bowl and let cool until ready to dip. Take from bowl and shape into balls. Dip. *For Almond Joys, use almond flavor instead of coconut.
1 cup sugar
½ cup water
Boil to 220 degrees. Remove from heat and add 3 cups fine coconut. (The kind the bakers use on doughnuts.) and add 1- 1/2 caps coconut flavoring. Pour into bowl and let cool until ready to dip. Take from bowl and shape into balls. Dip. *For Almond Joys, use almond flavor instead of coconut.
Peanut Butter Balls
* This recipe was originally shared by Brandi Salway as part of a Halloween Enrichment Class (Titled: Peanut Butter Eye Balls)
* This recipe was originally shared by Brandi Salway as part of a Halloween Enrichment Class (Titled: Peanut Butter Eye Balls)
1/2 Cup peanut butter
3 Tablespoons butter, softened
1 cup powdered sugar
4 oz. vanilla flavored candy coating
3 Tablespoons butter, softened
1 cup powdered sugar
4 oz. vanilla flavored candy coating
Mix together Peanut butter and butter. Then add the powdered sugar. Make 1” balls and set on waxed paper for 20 minutes to dry. Melt candy coating. Dip peanut butter balls in it.
Thin Mints
Take 1 package of Chocolate Almond Bark and Melt half of it. Then spread it out over buttered parchment in a thin layer. Let it set up. Next, you need a package of white almond bark. Melt half of it and add a few drops (maybe 5-6) of peppermint oil and some green food coloring. Mix well. Once the chocolate has set up, spread the green layer over the top of the chocolate layer and let it set up as well. Next, you will melt the other half of the chocolate and spread it out over the top of the green layer. Once it is set up, cut it into pieces.
