Melt chocolate over medium heat in double boiler until evenly smooth. Lightly coat each inside egg mold half with nonstick spray. Pour in about 1/2 cup melted chocolate in 1/2 mold and “roll” mold around gently so gravity makes the chocolate flow over entire inside surface. Pour in more to thicken out any thin spots […]

Drain the cherries and pat as dry as possible with paper toweling, then place them on a candy or cake rack covered with paper toweling and allow them to dry for at least 24 hours. Cover a cookie sheet with wax paper. Place a small pile of cornstarch on the counter and have handy a […]

In small saucepan, over low heat, heat chocolate until melted, stirring often. Remove from heat; stir in sour cream until smooth. Cut pound cake horizontally in half. Place 1 cake layer on serving plate; spread with one-third frosting; sprinkle with one-third chopped candy. Top with second layer; frost cake with remaining frosting. Sprinkle top with […]

Combine the sugar, butter, salt, marshmallow creme, and milk in a heavy saucepan. Cook to rolling boil over medium low heat. Continue to boil for 5 full minutes, stirring frequently. Remove from heat and add butterscotch chips, vanilla, and pecans. Stir until chips are melted. Pour into well-buttered 9×9 inch square pan. Cool and cut […]

-PRALINE POWDER- 1 tb Canola oil 1/2 c Sugar 1/2 c Whole almonds -TRUFFLES – 6 oz Semisweet chocolate 1/4 c Unsalted butter 2 1/2 tb Orange liqueur 2 tb Heavy cream 1 Orange grated peel -COATING – 1/2 c Unsweetened cocoa 4 oz Semisweet chocolate praline powder: oil a cookie sheet and set aside. […]

1) Preheat oven to 250 F. 2) Spread popcorn in lge, well-buttered roasting pan. Sprinkle peanuts on top and set pan aside. 3) In heavy saucepan, combine sugar, butter, corn syrup, molasses, and salt. Stir over med. heat until the mixture boils. Continue boiling gently, without stirring, until a candy-jelly thermometer in syrup reads 250 […]

A good basic chocolate fudge. The use of whipping cream or non-dairy cream substitute makes stirring unnecessary. This makes a very creamy fudge. Combine cocoa, sugar, salt, and heavy cream in a large saucepan. Bring to a rolling boil; then reduce heat to medium and cook to 234 degrees F. without stirring. Remove from heat […]

Shave chocolate into tiny pieces; set aside. In a large saucepan, blend together cream, liqueurs and vanilla and heat until the cream begins to scald; remove from heat. Add the chocolate pieces and whisk for 2 to 3 minutes or until the ganache is satiny and smooth, with no lumps of cream or chocolate. Transfer […]

Boil sirup and salt to soft ball stage (234 – 238 F). Remove from fire. Cool to room temperature. Add butter. Add flavoring. Beat until creamy. Add 1/2 the nuts. Continue beating until mixture is sufficiently firm to mold into small balls. Boll balls in remainder of nuts. Place on waxed paper to harden. Eva […]

Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter […]