Valentine's Day Cinnamon Pecans
Categories: Candies, Low-fat
1 c Sugar
1/2 c Water
3 ts Cinnamon
1 ds Salt
3 1/2 c Pecans
Combine sugar and water. Cook to soft ball stage.Add cinnamon and salt and mix well. Add the pecans.
Stir until it hardens.
Pour out and let cool.
Valentine's Day Coconut Bon Bons
Categories: Candies, Chocolate
15 oz Sweetened condensed milk
1/2 c Butter, or margarine
2 c Confectioners' sugar
12 oz Coconut, grated dried
24 oz Semi-sweet chocolate
4 tb Shortening
Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours.Melt chocolate with shortening.
Roll coconut mixture into balls and using a fork dip the balls into the chocolate.
Drop on wax paper to cool and dry.
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Valentine's Day Unbaked Candy
Categories: Cookies, Candies, No-bake
2 c Sugar
1 Stick oleo
1/2 c Peanut butter
3 c Quick oats
1/3 c Cocoa
1/2 c Milk
1 ts Vanilla
Put butter, sugar, milk and cocoa in pan. Boil 1 or 2 minutes.Add peanut butter, oats, and vanilla.
Drop on wax paper; cool.
Valentine's Day White Chocolate-Coffee Truffles
Categories: Candies
3/4 c Whipping cream
1 tb Instant espresso or coffee powder
14 oz White chocolate, very finely chopped
2 tb Kahlua
Dipping chocolate:
1 lb White chocolate, very finely chopped
2 ts Vegetable oil
3 tb Chocolate-covered coffee beans, very finely chopped
To make the truffles:
In a medium saucepan, bring the cream and espresso powder to a boil. Pour over the chocolate and whisk until completely melted. Whisk in the Kahlua. Refrigerate until completely chilled and firm.With a teaspoon, place pieces of the chocolate onto a foil-lined baking sheet. Refrigerate until firm; roll into balls and refrigerate again for about 30 minutes.
To prepare the dipping chocolate:
In the top of a double boiler set over hot water, place the chocolate and oil. stir until almost melted. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. Continue to stir until the chocolate has cooled and reaches a temperature of 90 degrees.Prepare 2 baking sheets by lining with aluminum foil.
Dip each candy center in the melted chocolate, shake off the excess and place on the baking sheet.
When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean.
Before each dipping, stir the chocolate vigorously with your fingers.
If the centers become too soft, chill for about 30 minutes.
Let the candies set for about 2 hours before storing in refrigerator.
If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted and cooled chocolate.
Valentine's Day Chocolate Sticks
Categories: Candies, Chocolate
2 Squares bitter chocolate
1/2 c Butter
1 c Sugar
2 Eggs
1/4 ts Salt
1/2 ts Vanilla
1/2 c Flour
1/2 c Chopped pecans or walnuts
Melt chocolate with butter and add a cup of sugar. Stir well. Stir in the eggs, first the yolks and then the whites which have been beaten with the 1/4 teaspoon of salt.Add vanilla, half a cup of flour and fold in the nuts.
Bake at 350 degrees for 20 to 30 minutes, or until done.
Cut into slim rectangular sticks.
Easy No-Beat Fudge for Valentine's Day
Categories: Candies, Chocolate, Nuts
1 1/3 c Sugar
2/3 c Evaporated milk (small can)
3 tb Butter or margarine
3 pk Semi-sweet chocolate pieces (6 oz each)
3 c Miniature marshmallows
1/2 c Chopped walnuts
1/2 c Candied cherries; halved
Combine sugar, milk and butter or margarine in a medium-size heavy saucepan; heat to boiling over medium heat, stirring constantly; cook for 6 minutes, or until candy thermometer reaches 227F.Remove from heat; add chocolate pieces and marshmallows; stir until chocolate and marshmallows are melted and mixture is smooth; quickly stir in walnuts and cherries.
Spoon into buttered 8x8x2" pan and let stand until set; cut into squares.
Makes about 3 pounds.
Valentine's Day Peanut Butter Marshmallow Cups
Categories: Candies
1 1/2 c Peanut butter; smooth or crunchy
5 oz Semisweet chocolate; 5 square, chopped
2 tb Butter
1 pk Marshamallows; miniature
Line 2 muffins pans with 24 foil baking cups. Melt peanut butter, chocolate and butter over low heat or in microwave at medium for 2 minutes. Stir until smooth. Fold in marshmallows.Spoon into baking cups; chill.
Makes about 24 cups.
Chocolate-Covered Cherries (Valentine's Day)
Categories: Candies, Fruits, Chocolate
60 Marachino cherries,with stems
3 tb Butter or margarine, softened
3 tb Light corn syrup
1/4 ts Salt
2 c Confectioner's sugar, sifted
1 1/2 lb Dipping chocolate ( for coating)
Drain marachino cherries thoroughly, Place on paper toweling.Combine butter or margarine, corn syrup and salt. Stir in sifted confectioner's sugar.
Knead sugar mixture until smooth ( chill if mixture is too soft).
Shape 1 teaspoon of the sugar mixture around each cherry. Place on a waxed-paper-lined baking sheet, chill.
In a small, heavy saucepan, melt chocolate, stirring constantly. DO NOT ADD ANY LIQUID! Holding cherries by stems, dip one at a time into chocolate. Spoon chocolate over cherries to coat. Chill until chocolate is hardened.
Store candy in a covered container in a cool place.
Let candies ripen a week or two.
Makes 60 chocolate-covered cherries especially for Valentines Day
Valentine's Day Saltines with Chocolate Nuts
Categories: Candies, Chocolate
40 Saltines
1 c Butter; don't use margarine
1 c LIGHT brown sugar; not dark
12 oz Chocolate chips
1 c Nuts; chopped, YOUR choice
Line up the saltines on a foil-lined jelly roll pan that has been lined with foil that makes a bigger rim than the pan. There should be 5 rows of 8.Melt butter and sugar. Stir often and bring to a full rolling boil for 3 minutes.
Pour over saltines and bake in a 400 oven for 5 minutes.
Sprinkle with chocolate chips and wait until they are almost melted, then spread over all the saltines.
Scatter the nuts evenly over the top
Refrigerate for a few hours then break into pieces.
Valentine's Day Cinnamon Candy
Categories: Candies
1 c Brown sugar
2 tb Butter
1/2 c Corn syrup
1 tb Cinnamon
1/2 c Water
Combine ingredients.Boil to soft crack stage (275 - 280 F).
Pour into well-buttered, shallow pan.
When cool, cut in squares.
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