Posted by Unknown on July 19, 2001 at 18:38:44:
In Reply to: iso: homemade chocolates posted by Teri on July 19, 2001 at 14:41:38:
CROCK-POT PEANUT CLUSTERS
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2 lb. white almond bark
12 oz. chocolate chips
3 oz. unsweetened chocolate
2 1/2 to 3 lb. peanuts
Put all chocolates in crock-pot on low setting. Stir
several times. When melted, add peanuts. Drop by teaspoonfuls
on wax paper. This is a large batch. Will make about 100
clusters.
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CARAMELIZED ALMOND CLUSTERS
Caramelized almonds make special gifts at any time of
year. I often hand them around on a plate with a variety of
chocolates after dinner with coffee. Quickly and easily
prepared, the finished candies are beautiful, but it is impor-
tant that they be kept in an airtight container to prevent them
from becoming sticky.
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3/4 c. almonds, unblanched
1/2 c. sugar
Put the sugar and nuts into a heavy-based saucepan over
medium heat and stir until the sugar starts to melt. Continue
to cook, stirring frequently with a wooden spoon, until the
sugar is a dark caramel color. Dip the bottom of the pan
quickly into cold water to stop the cooking; remove immediate-
ly. Drop small spoonfuls of the nut mixture (about 3 to 4 nuts
in each) onto an oiled baking sheet. Allow to cool, then
transfer immediately to an airtight container. Layer with wax
paper and keep tightly sealed. Yield: 1 to 1 1/2 dozen
candies.
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MOUNDS
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1 can Eagle Brand milk
1 box powdered sugar
1 stick butter
1 large pkg. Angel Flake
coconut
1 tsp. vanilla
1 pkg. milk chocolate chips
1 pkg. semi-sweet chocolate
chips
1 bar paraffin wax
Mix and spread Eagle Brand milk, powdered sugar, butter,
coconut and vanilla together 1/4-inch thick on cookie sheet.
Freeze 24 hours, then cut into bite-size pieces. (Works well,
if cover sheet with wax paper.)
Melt chocolates and paraffin wax in double-boiler; dip
candies and place on wax paper.
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FOOLPROOF CARAMELS
(Taste Like Kraft Caramels)
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2 c. sugar
3/4 c. Karo syrup
1 large can canned milk
1 cube butter or margarine
Mix ingredients together. Cook over high heat, stirring
constantly. Cook to soft or hard ball depending on planned use
for it. (Soft ball is good for popcorn balls or centers for
chocolates. Hard ball tastes like a sugar daddy.) Pour into
buttered glass pan 9 x 9-inch square and let cool.