| almond butter crunch |
Almond Butter Crunch1 cup butter 1 1/3 cups granulated sugar 1 tablespoon light corn syrup 3 tablespoons water 1 cup coarsely chopped blanched almonds, toasted 4 (4 1/2 ounce) bars milk chocolate, melted 1 cup finely chopped blanched almonds, toasted Melt butter in heavy 2-quart saucepan. Add sugar, corn syrup, and water. Cook, stirring often, to hard-crack stage (300 degrees F). Watch closely...
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| butter crunch candy |
Butter Crunch CandyPosted by Chefbuzzbuzz at recipegoldmine.com 8/8/2001 3:42 amButter Crunch Mixture16 tablespoons (2 sticks) unsalted butter1 1/2 cups granulated sugar3 tablespoons light corn syrup3 tablespoons water1 cup toasted almonds, chopped, about 4 ouncesTopping12 ounces semisweet chocolate, tempered1 cup toasted almonds, chopped, about 4 ouncesOne 12 x 18-inch pan, buttered and lined...
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| butterfinger candy |
Butterfinger Candy1 cup peanut butter 1/3 cup light corn syrup 1 cup granulated sugar 1/3 cup water Melted chocolate Cook corn syrup, sugar and water to 310 degrees F. Remove from heat, and stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.
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| butterfingers |
Butterfingers1 cup granulated sugar1/3 cup white corn syrup 1/2 cup water 1 cup peanut butter 3 Hershey chocolate candy barsButter a 9-inch square pan.Cook sugar, corn syrup and water over medium heat until 305 degrees F on a candy thermometer. Stir in peanut butter. Pour into prepared pan. While still hot, put 3 Hershey bars on top and spread evenly. Refrigerate. When set, break into pieces.
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| candied grapefruit peel |
Candied Grapefruit PeelPeels from 3 grapefruits, cut into large pieces2 cups granulated sugar1 cup water1/4 cup light corn syrupPlace grapefruit peels in a saucepan and cover them water. Bring to a boil over medium-high heat, then reduce the heat to simmer. Cook for about 25 minutes, or until the peels are soft. Drain the peels; remove bitter white pith with a paring knife, leaving just the...
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| chocolate bark and variations |
Chocolate Bark and VariationsPosted by Annette at recipegoldmine.com 12/6/2001 12:30 pm Makes about 1 pound.12 ounces good-quality white, bittersweet or milk chocolate, roughly chopped (or 12 ounces chocolate chips) Mix-ins of choice (see notes) Butter a large cookie sheet and line it with wax paper. Set aside.Melt half of the chocolate in a double boiler, set over a pan of hot water. When...
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| cow patties |
Cow PattiesPosted by bettyboop50 at recipegoldmine.com May 10, 20012 cups granulated sugar4 tablespoons cocoa1/2 cup (1 stick) butter1/2 cup milk1 teaspoon vanilla extract1/2 cup peanut butter2 1/2 cups rolled oatsBring first 4 ingredients to a rolling boil in a medium saucepan for exactly 1 1/2 minutes. Remove from heat and add remaining ingredients.Quickly spread on either wax paper or...
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| licorice drops |
Licorice DropsPosted by FootsieBear at recipegoldmine.com April 30, 20011 cup (1/4 liter) granulated sugar1/4 cup (50 ml) brown sugar1/4 cup (50 ml) water1/4 cup (50 ml) light corn syrup1 tablespoon (15 ml) black food coloring1/4 teaspoon (1 ml) anise extract or pulverized anise seedsPut the sugars, water and corn syrup into a pot, set the pot over medium heat and stir. When the batch has...
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| maple creams |
Maple CreamsPosted by Cookin'Mom at recipegoldmine.comSource: Shared by Pat Stockett1 cup maple sugar1 cup light brown sugar1/2 cup water1/2 teaspoon almond extractWalnut meatsCook the sugars and water to 240 degrees F, or to the soft-ball stage; add the almond extract. Cool to lukewarm, then beat until creamy, yet firm.Knead until smooth, form into small balls, and press a walnut meat into...
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| marcel desaulnier's chocolate maple walnut praline |
Marcel Desaulnier's Chocolate Maple Walnut PralinePosted by Cookin'Mom at recipegoldmine.comThere seem to be as many ways to pronounce "praline" as there are interpretations of this brittle candy. Traditionally, pralines are made of caramelized sugar with almonds or hazelnuts. In Louisiana, they use brown sugar and pecans. I love all the pralines I've ever eaten, no matter the province or the...
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