Mother's Day Recipes - Candy Recipes

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Mother's Day Chocolate Pecan Creams

      1 pk Semi-sweet chocolate
      1 c  Sifted confectioners sugar
      1    Egg; well beaten
      1 tb Milk
           Assorted decorations*
    1/3 c  Pecans, finely chopped

Melt chocolate in saucepan over very low heat; stirring constantly. Remove from heat.

Add sugar, egg and milk; beat until smooth. Chill until firm enough to handle, about 30 minutes.

Shape into 1/2" balls; roll in finely chopped pecans.

 

 

Caramel Turtles

      1 c  Pecan halves
     36    Caramels
    1/2 c  Sweet chocolate, melted

Preheat oven to 325 degrees; grease a cookie sheet.

Arrange pecans, flat side down, in clusters of four.  Place one caramel on each cluster.

Heat until caramels soften, about 4-8 minutes.

Remove from ovenand flatten caramel with buttered spatula.  Cool slightly.

Remove from pan to wax paper. Swirl melted chocolate over top.

 

 

Easy Mother's Day Fudge

      1 lb Confectioners' sugar
    1/2 c  Cocoa
    1/4 c  Milk
    1/2 c  Butter/margarine
      1 ts Vanilla
    1/2 c  Nuts, chopped

Blend together sugar and cocoa in a 8x8x2 inch dish.  Pour in milk.  Place butter on top.

Heat in microwave on full power for 2 minutes, or until butter is melted.  Stir well to mix
ingredients.

Add vanilla and nuts.  Stir until blended.

Place in fridge for 1 hour.

Cut into 1-inch squares and store in an airtight container.

 

 

Almond Buttercrunch Candy for Mother's Day

      1 c  Almonds, slivered; blanched
    1/2 c  Butter
    1/2 c  Sugar
      1 tb Corn syrup, light
 
Line bottom and sides of 8 or 9 inch cake pan with foil; butter heavily.

Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to a boil over medium heat, stirring constantly until mixture turns golden brown, about 5 to 6 minutes.

Quickly spread candy in prepared pan. Cool until firm.

Remove candy from pan by lifting edges of foil. Break into pieces.

Makes about 3/4 lb.

 

 

Mother's Day Chocolate Candy Squares

    1/2 c  Margarine (melted)
      2 c  Vanilla wafer crumbs
      1 c  Chopped walnuts
      6 oz Pkg. chocolate chips
  1 1/2 c  Flaked coconut
    2/3 c  Evaporated milk
      1 c  Brown sugar (firmly packed)
 
Pour melted butter in bottom of 13x9" baking pan.

Sprinkle wafer crumbs evenly over butter.

Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate.

Combine evaporated milk with brown sugar. Stir until smooth and pour over over top.

Bake at 350 degrees for 20 to 25 minutes.

Cool for about an hour then cut into 1 1/2" squares.

 

 

Raisin Peanut Clusters

      1 c  Semisweet Chocolate
      1 cn Sweetened Condensed Milk (14 oz.)
        ds Salt
      1 c  Seedless Raisins
      1 c  Shelled Roasted Peanuts
 
Melt chocolate in top part of double broiler over hot water. Add condensed milk and salt, cook for 10 minutes or until thickened, stirring constantly.  Add raisins and peanuts.

Drop from tablespoon onto wax paper.

Refrigerate until firm. Makes about 20 clusters.

 

 

Mother's Day Chocolate Pecan Rum Balls

      1 lb Pecans, shelled and ground
  8 1/2 oz Chocolate wafers; crushed
    1/2 c  Dark rum
    1/3 c  Honey
           Powdered sugar for rolling
 
Combine the pecans, wafers, rum, and honey in a large bowl; mix well. Chill for 20 minutes.

Shape by spoonful into round balls.

Store in a tightly covered, airtight container.

Just before serving, roll in powdered sugar.

Makes 100 rum balls.

 

 

Easy Cinnamon Candies

      1 c  Brown sugar
      2 tb Butter
    1/2 c  Corn syrup
      1 tb Cinnamon
    1/2 c  Water
 
Combine the sugar, butter, corn syrup, cinnamon, and water.

Boil to soft crack stage (275 - 280 degrees F. on candy thermometer).

Pour into a well-buttered, shallow pan.

When totally cooled cut into squares.

 

 

Chocolate Candy Squares

    1/2 c  Margarine (melted)
      2 c  Vanilla wafer crumbs
      1 c  Chopped walnuts
      6 oz Pkg. chocolate chips
  1 1/2 c  Flaked coconut
    2/3 c  Evaporated milk
      1 c  Brown sugar (firmly packed)
 
Pour melted butter in bottom of 13x9" baking pan.

Sprinkle wafer crumbs evenly over butter.

Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate.

Combine evaporated milk with brown sugar. Stir until smooth and pour over over top.

Bake at 350 degrees for 20 to 25 minutes.

Cool for about an hour then cut into 1 1/2" squares.

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