CinDragonFounder of ClubMysticIBIC's blog: "FOR FRIENDS"

HONEYCOMB CANDY 1 c. dark corn syrup 1 c. sugar1 tbsp. vinegar 1 tbsp. baking soda Cook first 3 ingredients to 300 degrees. Add soda. Pour into a buttered 9 x 9 inch dish. Do not spread. Let cool. Cind Tacoma, WA November 1, 2008 @ 4:10 pm This one is my favorite!!!! it is sooooo good! and EASTY!!!! and totally unreal in the items you make it with.. but try it. You will love it! SALTINE DELIGHTS 2 sticks butter 1 c. sugar 1 lg. pkg. Nestle's morsels 1 c. chopped nuts 1 section unsalted saltines Heat oven to 350 degrees. Melt sugar and butter. Bring to a boil for 3 minutes. Spread out the saltines on a cookie sheet. (Cookie sheet should have aluminum foil and butter on it.) Take the sugar and butter and spread it on the saltines. Bake at 350 degrees for 10 minutes. Remove cookie sheet and pour the chocolate bits over the top. Heat will melt the chocolate. Put nuts on top. Let cool. Put in refrigerator, then just break up when ready to serve. Cind Tacoma, WA November 1, 2008 @ 4:08 pm Rich Orange-Chocolate Truffles ============ ========= ========= 1/3 Cup Heavy cream 1/4 Cup Butter or margarine 6 Ounce Pkg semisweet chocolate chips 2 Tablespoon Grated orange peel 1 Teaspoon Orange extract COATINGS Ground natural pistachio nuts Unsweetened cocoa powder Confectioners' sugar Chocolate jimmies . Stir the cream and chocolate chips in a small heavy saucepan over medium heat until bubbling and chocolate is almost melted. Remove from heat. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the grated orange peel and orange extract. Pour the mixture into a shallow baking pan and refrigerate until firm enough to shape, about 40 minutes. Meanwhile, spread 2 to 3 tablespoons of each coating ingredient in individual shallow dishes. Divide the cold chocolate mixture into 24 equal portions. Roll each portion into a ball. Roll the balls in the coatings, 6 per coating, to cover completely. Place the balls as they are coated in 1-inch paper or foil bonbon cups. Store in an airtight container in the refrigerator for up to 2 weeks. Servings: 24. Cind Tacoma, WA November 1, 2008 @ 4:07 pm Road Kill Items you will need: 6 strawberries (fresh or frozen) 1/2 cup whipped topping or whipped cream 3 tablespoons chocolate syrup 1 tablespoon of shredded coconut (opitonal) 1/4 cup Grnaola Cut Strawberries into quarters and mix with whipped topping. Top with chocolate syrup, shredded coconut and granola. Cind Tacoma, WA November 1, 2008 @ 4:07 pm Rum Truffles ============ 12 Ounce Semisweet chocolate chips 1/2 Cup Whipping cream 1-1/2 Teaspoon Rum extract 1 Teaspoon Vanilla 1/2 Cup Powdered sugar 1/4 Cup Unsweetened cocoa powder . Melt chips with whipping cream in heavy, medium saucepan over low heat, stirring occasionally. Whisk in rum extract and vanilla until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 75 minutes. Shape about 1 T into 1 1/4 inch ball. To shape, roll mixture in your palms. Place balls on waxed paper. Sift powdered sugar and cocoa into a shallow bowl. Roll balls in sugar-cocoa mixture; place in petit four or candy cases. Servings: 30. Cind Tacoma, WA November 1, 2008 @ 4:05 pm Almond Roca Milk Chocolate Fudge 3/4 cup evaporated milk 1/4 cup butter 2 1/2 cups granulated sugar 1 3/4 cups (7 ounce jar) Marshmallow Creme 2 cups milk chocolate chips 1 teaspoon vanilla extract 1 cup Almond Roca Buttercrunch, crushed Combine milk, butter, sugar and Marshmallow Creme in a 3-quart saucepan. Cook over medium heat, stirring constantly until boiling. Continue to cook for 5 minutes. Remove from heat. Immediately add milk chocolate chips and vanilla extract. Stir until smooth. Stir in Almond Roca. Pour into pan and cool completely before cutting. Cind Tacoma, WA November 1, 2008 @ 4:04 pm Chocolate Pretzel Rings 48 to 50 pretzel rings 1 (8oz) pkg. milk chocolate kisses 1/4 cup M & M's, or more Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 degrees for 2-3 min. or until chocolate is softened. Remove from the oven. Place an M & M on each, press down slightly so chocolate fills the ring. Refrigerate for about 10 min. or until chocolate is firm. Store at room temp. Yield: about 4 dozen You can use the Hershey's kisses, some with Hershey's Hugs, and some with Rolos. Cind Tacoma, WA November 1, 2008 @ 4:03 pm Vanilla Buttercreams 2 lbs. confectioners' sugar 1/4 lb. butter or margarine, softened 1 ( 8 oz. ) pkg. cream cheese, softened 1/2 tsp. vanilla Chocolate chips, or chocolate wafers (for molded candy) Cream butter and cheese, slowly add sugar and vanilla and mix well. Pinch off small pieces and form into a round shape and refrigerate overnight. Melt your chocolate carefully in a double boiler. Dip in melted chocolate. Store in refrigerator but serve at room temperature Cind Tacoma, WA November 1, 2008 @ 4:03 pm Apple Candy Source: Apple Kitchen Cook Book To make about 3 pounds. 8 medium-size apples, peeled, cored and cut into small pieces 1/2 cup water 2 cups light brown sugar 2 tablespoons unflavored powdered gelatine 1/4 pound walnuts, chopped (about 1 cup) 1 tablespoon fresh lemon juice, pulp strained out 1/2 cup confectioners' sugar 1 tablespoon cornstarch In a pan, combine the apples with half of the water, and cook the fruit until it is tender, about 20 to 25 minutes. Press the cooked apples through a sieve and add the brown sugar. Stirring often, cook the mixture over low heat until it is thick, about 30 minutes. Soften the gelatine in remaining water. Add the softened gelatine to the hot apple mixture and stir until the gelatine dissolves. Chill the mixture until it thickens slightly. Stir in the walnuts and the lemon juice. Pour the candy into a dampened pan measuring 8 x 12 x 1 1/4 inches. The candy layer should be about 1/2 inch deep. Chill the candy thoroughly, then cut it into 1-inch squares. Combine the confectioners' sugar and the cornstarch, and roll the squares in this mixture. Cind Tacoma, WA November 1, 2008 @ 4:02 pm Sponge Candy 1 cup granulated sugar 1 cup dark corn syrup 1 tablespoon white distilled vinegar 1 tablespoon baking soda Cook sugar, syrup and vinegar over medium heat, stirring until sugar melts. Cook without stirring until mixture is very brittle when placed in cold water. Remove from heat and stir in baking soda. Pour into a well greased 9- inch pan. When hard, break into pieces. Very good coated with chocolate! Makes 16 pieces. Cind Tacoma, WA November 1, 2008 @ 4:01 pm Rock Candy 3 cups of sugar 1 cup white syrup 1 cup of water Let boil till 300 degrees or sounds like breaking glass when a drop is placed in cold water. Remove from heat. If you want it to look like glass don't put any food-coloring in it. Otherwise add: 1 tsp. of food coloring 1 tsp. of flavoring oil, I like cinnamon Pour onto baking sheet to cool, then break in pieces or pour into metal candy/cookie molds and place candy sticks in when it reaches jelly stage. Cind Tacoma, WA November 1, 2008 @ 4:00 pm Toffee Butter Crunch 1 cup butter 2 cups granulated sugar 2 tablespoons water 1/2 teaspoon salt 2 cups chopped nuts 10 ounces chocolate Melt butter in a large saucepan. Add sugar, salt and water. Cook over medium heat, stirring now and then, to hard crack stage (300 degrees on your candy thermometer) watch carefully after temperature reaches 280 degrees. Quickly stir in coarsely chopped nuts; spread in well greased 13x9 inch pan. Cool just until set. Turn out on waxed paper; score, spread top with half the melted chocolate; sprinkle with half the finely chopped nuts. Cover with waxed paper; invert; spread again with remaining chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces. Cind Tacoma, WA November 1, 2008 @ 4:00 pm Tootsie Rolls 1 cup sugar 1/2 cup light corn syrup 2 tablespoons shortening 4 teaspoons cocoa 2 tablespoons evaporated milk 1/2 teaspoon vanilla In a bowl, combine sugar, shortening and cocoa. Mix well, and pour into a saucepan. Bring to a boil, and then simmer until temperature reaches 275F; you will need a candy thermometer. Allow to cool for about ten minutes; add the evaporated milk and vanilla. Use an electric mixer to beat until very thick. Scrape candy onto a lightly greased cookie sheet and allow to cool. When cool, mold pieces into desired size and shape. Cind Tacoma, WA November 1, 2008 @ 3:59 pm Banana-Chocolate Fudge 1 medium-ripe banana, mashed 2 ounces unsweetened chocolate, broken 1/2 cup firmly packed brown sugar 1 1/2 cups granulated sugar 3/4 cup milk 1/8 teaspoon salt 2 tablespoons light corn syrup 3 tablespoons butter 1/2 teaspoon vanilla extract 1/2 cup chopped walnuts (optional) In a saucepan, combine banana, chocolate, brown and granulated sugars, milk, salt and corn syrup. Stirring constantly, cook mixture over medium heat until the sugars dissolve. If sugar crystals form on the sides of the pan, wipe them off with a pastry brush dipped in water. Clip a candy thermometer to the side of the saucepan, and cook over medium heat, stirring the mixture occasionally to prevent sticking, until it reaches the soft-ball stage (236 degrees F). Remove the pan from the heat. Add the butter without stirring; cool the mixture until lukewarm (110 degrees F). Add vanilla extract; beat fudge until it loses its gloss and starts to thicken. Pour it into a buttered loaf pan. Sprinkle the fudge with chopped walnuts, if desired. Gently press walnuts into the fudge with a spoon. When fudge is cool and firm, cut the fudge into 32 pieces Cind Tacoma, WA November 1, 2008 @ 3:58 pm Sour Cream Peanut Fudge Country Woman With both peanuts and peanut butter, this fancy fudge will delight nut lovers and fudge fans alike. "Since my favorite variety won't crumble and stays surprisingly soft, it's ideal for either get-togethers or gifts. SERVINGS: 117 CATEGORY: Dessert METHOD: Other stovetop TIME: Prep: 15 min. + cooling Ingredients: 4 cups sugar 1 cup (8 ounces) sour cream 2/3 cup light corn syrup 1/4 cup butter (no substitutes) 1/2 teaspoon salt 1 tablespoon vanilla extract 1 cup chopped peanuts 2/3 cup peanut butter Directions: In a large saucepan, combine the first five ingredients; bring to a boil. Cover and simmer for 5 minutes. Uncover; cook over medium-high heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla. Let stand, without stirring, for 15 minutes. Add peanuts and peanut butter. With a wooden spoon, beat until thick and creamy, about 10 minutes. Transfer to a buttered 13-in. x 9-in. pan. Cool; cut into squares. Store in the refrigerator. Yield: 3 pounds. Cind Tacoma, WA November 1, 2008 @ 3:57 pm Double Chocolate Fudge If you love chocolate, here's a receipt that's sure to please. This rich treat is a favorite of our family. SERVINGS: 150 CATEGORY: Dessert METHOD: Overnight Recipes TIME: Prep: 25 min. + chilling Ingredients: 1-1/2 teaspoons plus 2 tablespoons butter, divided 4-1/2 cups sugar 1 can (12 ounces) evaporated milk Pinch salt 1 jar (7 ounces) marshmallow creme 2 cups (12 ounces) semisweet chocolate chips 3 packages (4 ounces each) German sweet chocolate, broken into pieces 2 cups chopped walnuts, optional Directions: Line a 15-in. x 10-in. x 1-in. baking pan with foil. Grease with foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, combine the sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in marshmallow creme until melted. Stir in chips and German sweet chocolate until melted. Add walnuts if desired; mix well. Pour into prepared pan. Refrigerate overnight or until firm. Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator. Yield: 5 pounds. Cind Tacoma, WA November 1, 2008 @ 3:55 pm Triple Chocolate Candy Cane Kisses 4 3-oz. chocolate bars, 2 semisweet, 1 milk & 1 white chocolate 1/2 c Crushed candy canes Melt the 3 kinds of chocolate in 3 separate bowls. Stir half of the crushed candy into the semisweet chocolate. Reserve a bit for sprinkling; stir the remainder into the milk and white chocolates. Drop teaspoons of the semisweet onto a parchment-lined tray. Top with 1 dollop each of the milk and white chocolates. Sprinkle with crushed candy. Let harden. Cind Tacoma, WA November 1, 2008 @ 3:54 pm Tiger Butter 1 Pound White chocolate 1 Jar chunky peanut butter (12-oz) 1 Pound Semisweet chocolate, melted Combine white chocolate and peanut buter in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a waxed paper-lined 15x10x1-inch jellyroll pan. Pour semi-sweet chocolate over peanut butter mixture, and swirl through with a knife. Chill until firm. Cut into 1-1/2x1-inch pieces. Store in refrigerator. Yields about 6 dozen pieces. Servings: 6 Cind Tacoma, WA November 1, 2008 @ 3:53 pm I have often posted something for the person here to read. I am good for a recipe all the time. So here are some sweets that will rot your teeth and look easy to make. Enjoy and good luck Cin. from Cin! FUDGEMALLOW RAISIN CANDY 1 (12 oz.) pkg. semi sweet chocolate chips 1 c. chunky peanut butter 3 c. miniature marshmallows 3/4 c. raisins Melt chocolate chips with peanut butter over low heat, stirring until smooth. Fold in marshmallows and raisins. Pour into foil lined 8 inch pan. Chill until firm.