Kathy's Recipe Korner
mom's kitchen
CANDY/FROSTING/TOPPINGS ARCHIVES

RECIPE BOWL

-- Candy -- Frosting -- Toppings --

CANDY

spacercandy Candy Bar Meltaways
spacercandy Candy Bar Puffs
spacercandy Chocolate Marshmallow Fudge (WW)
spacercandy Chocolate Rum Truffles
spacercandy Christmas Trees (photo)
spacercandy Easy Pumpkin Pretzels
spacercandy Gourmet Pretzel Sticks (WW)
spacercandy Hearts in Twists Candy Bark (photo)
spacercandy Homemade Peanut Butter Cups
spacercandy Lemon Coconut Truffles new
spacercandy Pam's Easy Fudge
spacercandy Peppermint Oreo Truffles
spacercandy Reindeer Chow Chex Mix
spacercandy Mac Turtles
spacercandy Marshmallow Cream Fudge
spacercandy Scary Eyeballs (Halloween)

 

FROSTING

spacerspatula Whipped Cream Frosting
spacerspatula Whipped Cream Frosting
spacerspatula Creamed Cheese

spacerspatulaToni's Whipped Frosting


TOPPINGS


spacerjamDevonshire Cream

spacer
jamLemon Curd

spacerjamLemon Curd II

 


 

CANDY

Candy Bar Puffs

1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
48 ea. miniature chocolate-covered caramel nougat candy bars
2 oz. light cocoa candy melts or dark or white chocolate candy melts

Heat the oven to 400°F. Place mini baking cups into 48 (1 1/2-inch) mini muffin-pan cups.
Unfold the pastry sheets on a lightly floured surface. Roll each pastry sheet into a 10-inch square. Cut each pastry square into 25 (2-inch) squares, making 50 pastry squares in all. You will only need 48 pastry squares for this recipe. Discard the remaining squares or reserve for another use.
Brush the edges of the 48 pastry squares with water. Place 1 candy bar, top-side down, in the center of each pastry square. Fold the corners up over the filling to the center and press to seal. Place 1 filled pastry, seam-side down, into each lined muffin-pan cup.
Bake for 10 minutes or until the puffs are golden brown. Let cool in the pan for 5 minutes. Remove the puffs from the pan and cool on wire racks.
Melt the candy melts according to the package directions. Drizzle over the puffs.
Make-Ahead: These puffs can be baked and stored in the freezer for up to 2 months. Handle carefully because the frozen puffs can be fragile.
Ingredient Note: There are many classic candy bars available in miniature sizes- try your favorite or an assortment. This recipe is also a great way to use up leftover Halloween candy.Source: Pepperidge Farms Puff Pastry

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Homemade Peanut Butter Cups

1 cup creamy peanut butter, divided
4-1/2 teaspoons butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
Colored sprinkles, optional

In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.
Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.


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Chocolate Rum Truffles

6 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
3 tablespoons whipping cream
1 beaten egg yolk
3 teaspoons rum, brandy, or whipping cream
1 pound chocolate-flavored candy coating, chopped
Finely chopped pistachio nuts (optional)
Vanilla-flavored or pink candy coating, melted, for decorating (optional)

Combine chocolate, butter, and the 3 tablespoons whipping cream in a heavy 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove saucepan from heat.
Gradually stir about half of the hot mixture into the beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, about 2 minutes or until slightly thickened. Remove saucepan from heat.
Stir in rum, brandy, or whipping cream. Transfer chocolate mixture to a small mixing bowl. Chill about 1 hour or until mixture is room temperature and smooth, stirring occasionally.
Beat the cooled chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy. Chill about 15 minutes or until mixture holds its shape. Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed paper. Chill about 30 minutes more or until firm. Shape into smooth balls with hands, working quickly so the truffles don't get too soft.
Bring water to boiling in the bottom of a double boiler or a saucepan. Remove from heat. Place chopped chocolate-flavored candy coating in top of double boiler or in a heatproof bowl and set over the boiling water, making sure the bottom of the top pan is not touching the water. Stir frequently until coating melts. Or, melt coating in the microwave oven: In a 2 1/2-quart microwave-safe bowl, microwave candy coating on 100% power (high) for 2 minutes. Stir. If necessary, microwave 30 seconds more or until almost melted. Coating may not look melted until stirred.
Drop truffles, one at a time, into melted candy coating; turn truffles with a large, long-tine fork to coat. Lift truffle out with the fork without piercing the centers; draw fork across rim of pan to remove excess coating. Invert truffles onto a waxed-paper-lined baking sheet. If desired, twist fork slightly as candy falls to make a swirl on top.
Let dipped truffles dry until candy coating hardens. If the candy coating becomes too thick while dipping, reheat it in the microwave. Or, for coating that's been melted in a double boiler, replace the cooled water with warm water. Stir coating constantly until it once again reaches dipping consistency.
To decorate truffles, if desired, place melted vanilla-flavored or pink candy coating in a small, self-sealing plastic bag with a corner snipped off (opening should be very small) or a pastry bag fitted with a small, round tip. Pipe coating in a design atop truffles. Or, drizzle coating over truffles with a spoon. Let dry. Or, if desired, after chilling the shaped truffles for 30 minutes, roll them in finely chopped nuts instead of dipping them into melted chocolate. Makes about 30.

Make-Ahead Tip: Store truffles, tightly covered, in a cool, dry place for up to 2 weeks. Source: bhg

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Candy Bar Meltaways

1 roll refrigerator sugar Slice 'n Bake cookies
1 9 1/2 oz. pkg. Milky Way fun-size bars
1/2 C. cornflake crumbs, crushed
1/2 C. chopped nut

Pat cookie dough in the bottom of an ungreased 9 x 13-inch pan. Bake at 375 degrees for 12-15 minutes or until golden brown.
Remove from oven. Arrange candy evenly over crust; return to oven for 2-3 minutes or until candy softens. Remove from oven and spread.
Sprinkle with cornflake crumbs and nuts; press lightly. Cool and cut into bars.
Recipe 4 Living

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PAM'S EASY FUDGE

1 can condensed milk
1 12z pack. chocolate chips
1/2 c. nuts

Melt chocolate chips in microwave or double boiler on stove.
Pour in milk and mix. Fold in nuts. Drop by teaspoon onto waxed paper and chill.

Variation:
Use butterscotch, peanut butter, raspberry or white chocolate chips
Use walnuts, pecans, peanuts or macadamia nuts.

Thanks to my sister Pam Jensen Beach, FL - ref:02/01/98

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MARSHMALLOW CREAM FUDGE

Marshmallow fluff
1-1/2 c. sugar
2/3 c. evaporated milk
1/4 c. margarine
1/4 tsp. salt
1 1/2 cups chocolate chips
1/2 c. nuts
1 tsp. vanilla

In saucepan combine: Fluff, sugar, milk, marg., salt. Bring to a boil. Boil 5 minutes. Remove from heat.
Add chocolate chips, nuts and vanilla. Pour into 8" square pan. Chill.

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Mac Turtles

1/2 c. macadamia nuts
12 soft caramels
1 tbl. choc. chips

Heat oven. Grease cookie sheet. Arrange 3 mac. nuts on cookie sheet.
Set caramel on top, place in oven 10 min. or til caramel melts.
Remove & top with 2 choc. chips. Let stand till melted.
Spread over top & sprinkle with coarse ground mac nuts.
Refrigerate 30 min. or till cool. Store in air tight up to 2 weeks.
Makes 12.

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FROSTING

Toni's Whipped Frosting

1 pkg. Kroger Dry Whip Cream (leave out vanilla)(Dream Whip)
1 1/4 cup milk (not non fat)
1 pkg. Instant Pudding

Beat into peaks
Meanwhile...
Take cake out of the oven and let it set for 5 min. then...
Put in fridge for 5 min. then...
Remove and let cake completely cool then...
Top with frosting.

Lois English

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Whipped Cream Frosting

1 teaspoon gelatin
2 cups heavy cream
1/2 cup confectioners' sugar
2 teaspoons vanilla extract

Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved. Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the confectioners' sugar and vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.

Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with the 12 whole berries. Food Network

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Whipped Cream Frosting

1 c. whipping cream
Dash of salt
Rounded 1/3 c. flour, sifted
1 c. butter, soft
1 c. sifted confectioners' sugar, 2 for a stiffer frosting
2 tsp. vanilla

Mix cream, flour and salt until lumps are dissolved. Cook over medium heat while stirring continually with a wood spoon. Cook this mixture until thickened and it forms a paste like ball which pulls away from the sides of the pan easily. Allow the paste mixture to cool.
After the paste is cooled, whip. Add the butter and whip together. Add sugar and continue whipping. Add the vanilla and beat well.
This is a good frosting for those who don't like too sweet frosting. In hot, humid weather this frosting tends to be too soft when beating. It will require refrigeration if not to be too soft.
Cook's Magazine

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Cream Cheese Frosting

1 stick of butter (softened)
1 package of cream cheese
1 box of powdered sugar
1 teaspoon of vanilla flavor

Mix the softened butter, cream cheese, powdered sugar together until smooth. Add vanilla flavor.

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TOPPINGS
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