Archive | December 2012

ALMOND COCONUT CANDIES

This recipe is courtesy of Best Loved Cookies and Candy 2010

Ingredients

  • 4 1/2 Cups Sifted confectioners sugar
  • 3 Cups Flaked Coconut
  • 1 Cup Sweetened condensed milk
  • 1/2 Cup Butter (Melted)
  • 1 tsp Vanilla Extract
  • 60 Whole Unblanched Almonds
  • FROSTING
  • 1/2 Cup Baking Cocoa
  • 1/2 Cup Butter (Melted)
  • 3 Tbsp Hot Coffee
  • 1 1/2 Cups Sifted confectioners sugar

Directions

  1. In a large bowl combine first 5 ingredients. Shape into one inch balls, place on lightly greased baking sheets. Press an almond on top of each ball. Chill for 1 hour.
  2. Combine frosting ingredients until smooth, immediately frost tops of candies. Chill until frosting is firm. Store in refrigerator.

CHEWY ALMOND NOUGAT

This recipe is courtesy of Best Loved Cookies and Candy 2010

Ingredients

  • 3 Egg (Whites)
  • 1 1/2 Cups White Sugar
  • 1 1/4 Cups Light corn syrup
  • ALMOND MIXTURE
  • 3 Cups White Sugar
  • 3 Cups Light corn syrup
  • 1/2 Cup Butter (Melted)
  • 4 tsp Vanilla Extract
  • 3 Cups Slivered Almonds Toasted
  • 1 tsp Salt

Directions

  1. Heavily butter 15×10 inch pan. Heavily butter a bowl and set aside. Beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture comes to a boil about 10 minutes. (if sugar crystals are present, cover and boil for 1 to 2 minutes to allow steam to wash crystals down.). Cook, without stirring, until the thermometer is 238 degrees, about 6 to 8 minutes.
  2. With mixer running, carefully and slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer, or until mixture holds its shape and is luke warm. ( mixture will lose it’s gloss) Transfer to prepared bowl.
  3. For almond mixture, in a large heavy saucepan over medium heat, combine sugar and corn syrup. Cook and stir until sugars dissolved and mixture comes to a boil, about 15 minutes. If sugar crystals form cover and boil 1 to 2 minutes to allow steam to wash crystals down. With a clean spoon, cook and stir over medium high heat until temperature is 275 degrees. (about 15 minutes)
  4. Pour over mixture in bowl (do not scrape pan). With a large wooden spoon, stir until blended. Combine butter and vanilla, gradually add to almond mixture until blended. Stir in almonds and salt. Transferred to prepared pan. Let stand several hours or until firm.

CHOCOLATE PECAN CARAMELS

This recipe is courtesy of Best Loved Cookies and Candy 2010

Ingredients

  • 1 Tbsp plus 1 cup Butter (Soft) and divided
  • 1 1/2 Cups Coarsely chopped pecans toasted
  • 1 Cup Semisweet Chocolate Chips
  • 2 Cups Packed Brown Sugar
  • 1 Cup Light corn syrup
  • 1/4 Cup Water
  • 14 Oz can Sweetened condensed milk
  • 2 tsp Vanilla Extract

Directions

  1. Line a 9×13 pan with foil, butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips and set aside.
  2. In a heavy saucepan melt remaining butter over medium heat. Add the brown sugar, corn syrup and water, cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until temperature reaches 248 degrees.
  3. Remove from heat and add vanilla. Pour into prepared (do not scrape pan). Cool completely.

CHOCOLATE-DIPPED COCONUT MACAROONS

This recipe is courtesy of Sunset Cookies.

Ingredients

  • 4 Egg Whites
  • 1 1/2 tsp Vanilla Extract
  • 2/3 Cup White Sugar
  • 1/4 Cup All-Purpose Flour
  • 3 1/2 Cups Lightly Packed Sweetened Flaked Dried Coconut
  • 2 Tbsp Butter
  • 4 oz Semisweet Chocolate (Chopped, baking squares are best)

Directions

  1. With an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar and flour until well blended. Sir in coconut.
  2. Drop dough in 1 tablespoon portions, about 2 inches apart, on a mat. Shape the cookie with a peak.
  3. Bake at 325 degrees until macaroons are golden about 20 minutes.
  4. Heat butter and chocolate, stirring often, until smooth, about 5 minutes. Hold a macaroon on one edge and dip other side into chocolate to coat half of the cookie. Shake off excess chocolate. Chill uncovered, until chocolate is firm, about 30 minutes.

COOKIE DOUGH TRUFFLES

This recipe is courtesy of Best Loved Cookies and Candies.

Ingredients

  • 1/2 Cup Butter (Soft)
  • 3/4 Cup Packed Brown Sugar
  • 1 tsp Vanilla Extract
  • 2 Cups Flour (All Purpose)
  • 1 Can Sweetened condensed milk
  • 1/2 Cup Miniature semisweet chocolate chips
  • 1/2 Cup Chopped Walnuts
  • 1 1/2 lb Dark chocolate coating, coarsely chopped

Directions

  1. Cream butter and brown sugar until light and fluffy. beatin vanilla. Gradually add flour, alternately with milk beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1 inch balls, place on waxed paper. Loosely cover and refrigerate 1-2 hours until firm.
  2. Melt candy coating, stir until smooth. Dip balls in coating allow excess to drip off. Refrigerate until firm, about 15 minutes.

FLORENTINES

This recipe is courtesy of Sunset Cookies

Ingredients

  • 1/4 Cup Butter
  • 1/3 Cup White Sugar
  • 1/4 Cup Whipping Cream
  • 2 Tbsp Flour (All Purpose)
  • 1/2 Cup Finely Chopped Candied Orange Peel
  • 1/2 Cup Ground Almonds
  • 4 oz Semisweet Chocolate Chips Chopped

Directions

  1. Melt butter over low heat. Add sugar and cream and stir over high heat until mixture is boiling. Remove from heat and stir in flour, candied orange peel and ground and slices almonds.
  2. Drop batter in 1 tablespoon portions on a cooking mat, evenly spacing up to six portions on each sheet. With the back of a spoon spread each portion into a 2 inch round.
  3. Bake onean at a time at 350 degrees until edges of cookies are lightly browned ( centers will be bubbling), 10 to 12 minutes.
  4. Let cookies cool on pan until firm enough to remove, about 2 minutes.
  5. Melt chocolate until smooth. With a pastry brush, gently coat the back of each cookie with chocolate. Lay coated cookies on racks, chocolate side up and chill until chocolate is firm, about 10 minutes.

ORANGE CHOCOLATE MELTAWAYS

This recipe is courtesy of Best Loved Cookies and Candies

Ingredients

  • 1 Package 11 1/2 oz. Milk Chocolate Chips
  • 1 Cup Semisweet Chocolate Chips
  • 3/4 Cup Heavy Whip Cream
  • 1 tsp Grated Orange Peel
  • 2 1/2 tsp Orange Extract
  • 1 1/2 Cups Finely Chopped Pecans, toasted
  • COATING
  • 1 Cup Milk Chocolate Chips
  • 2 Tbsp Shortening

Directions

  1. Place chocolate chips in a bowl, set aside in saucepan, bring cream and orange peel to a gentle boil, immediately pour over chips. Let stand for 1 minute, whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken.
  2. Beat the mixture for 10-15 seconds or just until it lightens in color. Do not overbeat. Spoon rounded teaspoonfuls onto waxed paper. Cover and chill for 5 minutes.
  3. Gently shape into balls, roll half in nuts. In a microwave, melt chocolate and shortening. Dip remaining balls in chocolate, allow excess to drip off. Place on waxed paper to set. Store in airtight container in the refrigerator.