Crispy Easter Nests

Crispy Easter Nests
Posted by macklinda 2004/3/30 14:51

1 (7 ounce) jar Marshmallow Crème (about 2 cups)
1/4 cup creamy peanut butter
2 tablespoons butter or margarine, melted
1 (5 ounce) can chow mein noodles (about 3 cups)
1 cup chopped chocolate candies

Combine Marshmallow Crème, peanut butter and butter; mix until well blended. Add noodles and chopped chocolate candies. Drop by rounded tablespoonsful onto greased cookie sheets; shape with greased fingers to form nests. Let stand until firm. Dust bottom of nests lightly with confectioners’ sugar, if desired. Fill with chocolate candies or jelly beans (to look like eggs) before serving.

Makes 10-12 nests.

Jelly Bean Fudge

Jelly Bean Fudge
This colorful fudge is quick and easy to make and is perfect for little ones to help prepare because of the simple no-fail directions and ingredients. The bright colors of the jelly beans in the bright white fudge makes for a pretty presentation, but other flavors and varieties of frosting or colored chocolate can be used for pastel colored fudge.

2 cups white chocolate chips
1 (16 ounce) container vanilla frosting
2 cups assorted jelly beans

Line a 9-inch square pan with foil and grease lightly.

Melt the chips according to the package directions, or in a medium heavy saucepan over very low heat, stirring constantly until the chocolate is melted and smooth. Add the frosting and stir until the mixture is smooth. Remove from the heat and let cool slightly. (Fudge mixture should still be easily stirred, but should not be hot enough to melt the jelly beans.) Add the jelly beans and stir well to incorporate evenly. Spread the fudge mixture into the prepared pan and cool to room temperature. Cover tightly and refrigerate for at least 2 hours.

Remove the foil and fudge from the pan and place on a cutting surface. Carefully remove the foil and cut the fudge into small pieces.

Makes 3 dozen pieces.

Popcorn Balls

Popcorn Balls
1 package large marshmallows
1/2 cup (1 stick) butter
5 quarts popped corn
Drop of vanilla extract
Food coloring

Melt marshmallows and butter. Add vanilla extract and coloring. Remove from heat and let stand for 5 minutes. Pour over popped corn and stir. Butter hands and form into balls.

Candy Easter Eggs

Candy Easter Eggs
1/4 pound butter
1 pound confectioners’ sugar
1 tablespoon vanilla extract
2 tablespoons (or more) cream or milk
12 ounces chocolate chips
1 (1-inch) square paraffin

Cream butter, sugar and vanilla extract in about 2 tablespoons cream. A little more cream may be added if necessary to handle well. Shape into eggs. Refrigerate overnight to set. Melt chocolate and paraffin over hot water in a double boiler. Dip eggs into chocolate and put on wax paper to dry. Do not have the chocolate too hot, just warm.

Chocolate Pecan Caramels

Chocolate Pecan Caramels
1 tablespoon plus 1 cup butter, softened, divided
(NO SUBSTITUTES)
1 1/2 cups coarsely chopped pecans, toasted
1 cup (6 ounce) semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1/4 cup water
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Line a 13 x 9-inch baking pan with foil; butter the foil with the 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.

In a heavy saucepan over medium heat, melt remaining butter. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees F (firm ball state).

Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

Yields about 2 1/2 pounds (about 6 3/4 dozen).

Jelly Belly Candy Brittle

Jelly Belly Candy Brittle
Posted by Marla 12/18/2001 9:10 am

1 1/2 cups Jelly Belly gourmet beans, favorite flavors
1/2 cup red hot candies
3 cups granulated sugar
1 cup Karo light corn syrup
1/2 cup water
3 tablespoons butter
1 teaspoon salt
2 teaspoons baking soda

Spread candies evenly on greased aluminum foil. Grease sides of large saucepan.

Combine corn syrup, water and sugar over medium heat; stirring constantly until sugar dissolves. (Wash down sides of pot with water to prevent crystallization.) Using a candy thermometer, bring candy to hard crack stage. Test using ice water, a drop of the now-golden candy should remain brittle when removed from water. Remove from heat and add butter and salt. Add baking soda; stir until it dissolves and stops foaming. Pour syrup over candy. Using a spatula, pull syrup evenly and thinly over candy. Cool completely; break into pieces. Store in an airtight container.

Yield 2 pounds candy brittle.

Peanut Butter Rocky Road Squares

Peanut Butter Rocky Road Squares
6 cups Cocoa Puffs® cereal
3/4 cup light corn syrup
1/2 cup granulated sugar
3/4 cup peanut butter
2 cups miniature marshmallows
1/2 cup coarsely chopped peanuts
1/2 cup semisweet chocolate chips
1 tablespoon shortening

Pour cereal into large bowl. Heat syrup and sugar to boiling in heavy 2-quart saucepan over medium heat, stirring constantly. Remove from heat. Stir in peanut butter until melted. Pour over cereal, stirring until well coated. Cool about 2 minutes.

Stir in marshmallows. Press mixture into an ungreased 13 x 9-inch pan. Sprinkle with peanuts. Heat chocolate chips and shortening over low heat until melted; drizzle over squares. Let stand until chocolate is set; cut into 24 (2-inch) squares.

Butterfinger Candy

Butterfinger Candy
1 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.

Three Musketeers Bars

Three Musketeers Bars
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 (12 ounce) bags milk chocolate chips

In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature.

Beat the egg whites until they are stiff and form peaks. Don’t use a plastic bowl for this. When the sugar solution comes to 270 degrees F (soft-crack stage). Remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. Add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added. When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9-inch square pan. Refrigerate until firm, about 30 minutes.

With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars. Melt the milk chocolate chips in the microwave for 2 minutes at 50%f power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper. Cool until firm at room temperature, 1 to 2 hours.

Yields 14 candy bars.

O’Henry Bars

O’Henry Bars
1 cup granulated sugar
1 cup dark Karo syrup
1 (12 ounce) package chocolate chips
1 1/2 cups peanut butter
6 cups Special K cereal

Cook sugar and syrup until bubbling. Add peanut butter. Stir until melted. Pour over Special K cereal. Spread over a large cookie sheet.

Melt chocolate chips and spread over mixture.