How to Make Easy Meals

Archive for the ‘Candies’ Category

Ingredients:

2/3 cup heavy cream
1 pound baking chocolate, chopped into small pieces
1/3 cup Kahlua
1 pound confectioners’ sugar

Instructions:

Place the heavy cream in a heavy sauce pan.  Place the pan over medium heat and bring the heavy cream to a boil.  Place the chocolate in glass mixing bowl.  Pour the hot cream over the top of the chocolate.  Use a wooden spoon and stir until the chocolate has completely melted and the mixture is smooth. Once smooth add the Kahlua.  Cover the bowl and allow standing over night.  This can be refrigerated for up to 2 weeks before making the candy.  Use a melon ball scoop and scoop out balls of the chocolate.  You can make them rounder by using your hands to form a better ball.  Place the candy on a piece of wax paper.  When all the candy has been balled place them in an airtight container in the refrigerator to harden slightly.  Roll the candies in the powdered sugar when ready to eat or give away as a gift.  These can also be rolled in chopped nuts if you prefer a not so sweet candy.

Ingredients:

1/4 cup mashed potatoes
1/2 teaspoon salt
3-1/2 cups sifted powdered sugar
1 teaspoon vanilla
1 cup shredded coconut
1 tablespoon butter
2 drops green food coloring
Cinnamon

Instructions:

Place mashed potatoes in a large mixing bowl.  Add green food coloring and mix well.  Stir in salt, sugar, vanilla, coconut and butter.  Remove from bowl and knead for about 5 minutes.  Add a little more sugar if necessary to keep the dough stiff while kneading.  Tear off small amounts of dough and roll into log shapes.  The amount of dough you use will determine the size of each piece of candy.  Roll in the cinnamon.  Place candy on wax paper.  Allow candy to set for at least one hour before storing.

Ingredients:

1 cup semisweet chocolate chips
1 (8 ounce) package cream cheese, softened
15 vanilla wafers with creme, crushed
1/3 cup seedless raspberry jam
Finely chopped toasted almonds
Toasted coconut

Instructions:

Melt chocolate chips until completely melted and smooth.  Allow cooling slightly. Place cream cheese in a large mixing bowl.  Pour melted chocolate over cream cheese and mix together until very smooth.  Fold in vanilla wafer crumbs being sure to cover all the crumbs with the chocolate mixture.  Refrigerate 3 to 4 hours or until chocolate is firm.  Once firm, shape chocolate mixture into balls.  Roll half the candy balls in the toasted almonds and the other half in the toasted coconut.  Store in the refrigerator to keep them from becoming too soft.

Ingredients:

1 pound dark chocolate
1 pound white chocolate
30 small peppermint candy canes

Instructions:

Put dark chocolate in a microwave bowl and heat on high setting in microwave 2 to 3 minutes or until chocolate is melted and smooth.  Stir chocolate about every 30 seconds to make sure lumps are melting.  Put white chocolate in microwave bowl and heat like dark chocolate.  Put candy canes in a large freezer bag. Using a rolling pin break the candy canes into different size pieces. Place half the crushed candy canes in a strainer and shake small crumbs into dark chocolate.  Place the remaining crushed candy into strainer and shake crumbs into white chocolate.  Line a 9X9X9 baking pan with heavy aluminum foil.  Spread dark chocolate out into bottom of pan.  Spread white chocolate over the dark chocolate in pan.  Sprinkle the rest of the crushed candy canes over the top.  Cover and refrigerate for about 2 hours.  When hardened break up pieces of candy by dropping straight down on the counter.