Impress your family and friends with homemade candies. With everything from Peppermint Bark to No-Fail Dark Chocolate Fudge, these candies are easy and delicious. And thinking ahead to the holidays, try these recipes now and decide which will be your go-to holiday candy recipes. The Peppermint Bark is a tasty year-round candy but would be an especially good holiday candy and gift. The Marshmallow Truffles are so easy and fun to let the kids roll in colored candies to decorate. Change the colors of the decorative candies to represent whatever holiday is being celebrated. For the fudge lovers, this is one of the easiest, tastiest recipes.
PEPPERMINT CANDY MARBLE BARK CANDY
Put semi-sweet baking chocolate in a microwave proof bowl. Microwave on high for 2 minutes or until almost melted, stirring after a minute. Stir to melt completely.
Repeat the above process with the white baking chocolate.
Stir 1/2 cup of the crushed peppermint candy into each bowl.
Line a cookie sheet that has sides with waxed paper. Alternately spoon the two bowls of chocolates onto the waxed paper. With a butter knife, swirl chocolates together to create a marble effect. Refrigerate 1 hour or until firm. Break into pieces.
This makes about 1 pound of candy.
*To crush peppermint candies, place candies in a zip-top plastic bag. Crush with a rolling pin or meat mallet. Or you could process in a food processor using pulsing action.
SO EASY MARSHMALLOW TRUFFLES
Arrange the marshmallows on a cookie sheet; freeze for 15 minutes.
Put chocolate chips in a small microwave safe bowl and cook in microwave for about 2 1/2 minutes or until melted. Stir every minute.
Remove marshmallows from freezer and using a wooden skewer dip each marshmallow in the chocolate mixture until the marshmallow is completely coated. Remove the skewer.
Have some toasted coconut in a small bowl, some decorative candies in other small bowls. Roll each chocolate coated marshmallow in one of the bowl to coat. Use a fork to transfer the coated marshmallow to a waxed paper lined cookie sheet or trays. Chill or keep in a cool and dry place.
Yield: 3 to 3 1/2 dozen truffles
NO-FAIL DARK CHOCOLATE FUDGE
In a heavy saucepan melt the chocolate chips with the sweetened condensed milk and salt, over low heat. Remove from the heat and stir in the pecans and vanilla extract. Spread the candy into an aluminum foil lined 8-inch square pan. Chill until firm, approximately 2 hours. Turn the fudge out onto a cutting surface, peel off the foil and cut into squares. Cover loosely and store at room temperature.
Yield: Approximately 2 lbs
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com
By Linda Carol Wilson
PEPPERMINT CANDY MARBLE BARK CANDY
- 6 squares semi-sweet baking chocolate
- 6 squares white baking chocolate
- 1 cup crushed peppermint candies* (about 50 round peppermint candies)
Put semi-sweet baking chocolate in a microwave proof bowl. Microwave on high for 2 minutes or until almost melted, stirring after a minute. Stir to melt completely.
Repeat the above process with the white baking chocolate.
Stir 1/2 cup of the crushed peppermint candy into each bowl.
Line a cookie sheet that has sides with waxed paper. Alternately spoon the two bowls of chocolates onto the waxed paper. With a butter knife, swirl chocolates together to create a marble effect. Refrigerate 1 hour or until firm. Break into pieces.
This makes about 1 pound of candy.
*To crush peppermint candies, place candies in a zip-top plastic bag. Crush with a rolling pin or meat mallet. Or you could process in a food processor using pulsing action.
SO EASY MARSHMALLOW TRUFFLES
- 1 pkg (10-oz) large marshmallows
- 1 pkg (12-oz) chocolate chips
- toasted coconut
- various decorative candies (from the cake decorating section)
Arrange the marshmallows on a cookie sheet; freeze for 15 minutes.
Put chocolate chips in a small microwave safe bowl and cook in microwave for about 2 1/2 minutes or until melted. Stir every minute.
Remove marshmallows from freezer and using a wooden skewer dip each marshmallow in the chocolate mixture until the marshmallow is completely coated. Remove the skewer.
Have some toasted coconut in a small bowl, some decorative candies in other small bowls. Roll each chocolate coated marshmallow in one of the bowl to coat. Use a fork to transfer the coated marshmallow to a waxed paper lined cookie sheet or trays. Chill or keep in a cool and dry place.
Yield: 3 to 3 1/2 dozen truffles
NO-FAIL DARK CHOCOLATE FUDGE
- 1 can (14-oz)Sweetened condensed milk
- 3 cups semi-sweet chocolate chips
- dash of salt, optional
- 1 cup chopped pecans
- 1 1/2 tsp vanilla extract
In a heavy saucepan melt the chocolate chips with the sweetened condensed milk and salt, over low heat. Remove from the heat and stir in the pecans and vanilla extract. Spread the candy into an aluminum foil lined 8-inch square pan. Chill until firm, approximately 2 hours. Turn the fudge out onto a cutting surface, peel off the foil and cut into squares. Cover loosely and store at room temperature.
Yield: Approximately 2 lbs
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com
By Linda Carol Wilson
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