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Holiday Candy Exchange 2010 - Page 8

post #106 of 126
Thread Starter 
Quote:
Originally Posted by fiddlesticks

Oh man that sounds so good ..Is there a photo of it anywhere on this thread ??

Mel I was wondering if you made it yet ?
I'm off to make some Peanut Brittleicon_smile.gif



You know, I haven't yet. I have to make peanut brittle today too! icon_smile.gif But I am going to save the triple threat for my family next week I think. We're headed down to St. Louis to his family this weekend and they don't like to have all kinds of delicious stuff sitting around. (Whatever)
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #107 of 126
I'll work on that this weekend icon_smile.gif
Grow some cake balls

"Live by the Cake....Die by the Cake" -Gabriel Iglesias
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Grow some cake balls

"Live by the Cake....Die by the Cake" -Gabriel Iglesias
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post #108 of 126
No three layer fudge, but I found a fudge with a layer of marshmallow and caramel swirled on top. Only two layers, but they look yummy.
http://www.etsy.com/listing/24751227/caramel-and-marshmallow-swirled-fudge-1
Image
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #109 of 126
Oh that looks yummmmy!
Crap No recipe icon_sad.gif
post #110 of 126
Thread Starter 
Oh, that was torture. Pure unadulterated torture. Gimmee more baby!!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #111 of 126
Quote:
Originally Posted by MartiW

Don't know if this quantifies as candy, but it is quick, easy and good.

Melt 12 oz of white chocolate
add handfuls of peanuts, raisins, craisins, and stick pretzels (broken into bite size pieces). Stir and Drop onto parchment paper. I use a small scoop to drop the mixture. Make sure not to add to much to the chocolate so it will stick together!



I make those, but instead of pretzels, I use Chow Mein noodles.
post #112 of 126
Hello everyone, Thank you for the great recipes icon_smile.gif
I thought I should add one. This recipe is from pastry chef anna olson who hosts a tv show called sugar, you can also get her books which are wonderful. The recipe I want to add is caramel toffee squares. It is a great mix of shortbread, caramel, toffee, and chocolate. You will get lots of compliments with these icon_smile.gif

Ingredients

* 6 Toffee candy bars (about 12 ounces) such as MacIntosh
* 1 1/4 cups all purpose flour
* 1/4 cup sugar
* 1/2 teaspoon salt
* 1/2 cup unsalted butter, cut into pieces
* 1/4 cup unsalted butter, cut into pieces
* 3 tablespoons unsalted butter, cut into pieces
* 2 tablespoons corn syrup
* 2 tablespoons water
* 1 1/2 cups chocolate chips


Directions

1. Preheat oven to 350°F and grease a 9-inch square pan.
2. Place toffee bars in the freezer for at least one hour before making. For base, combine flour, sugar and salt. Cut in ½ cup butter with fingers or a pastry cutter until a rough, crumbly texture and press into prepared pan. Dock base with a fork and bake 20 minutes, until edges start to brown slightly. Allow to cool.
3. For toffee layer, remove toffee bars from freezer and place in a sealable bag. Smash bars with a rolling pin or bottom of a pot to crush into small pieces. Pour toffee pieces into a small saucepot, reserving ½ cup of pieces for the top of the squares. Add ¼ cup butter, corn syrup and water and melt over medium-low heat, stirring constantly. Once smooth, pour over shortbread base and spread to coat. Bake for 10 minutes, until toffee is bubbling. Allow to cool.
4. For chocolate topping, melt chocolate chips with remaining 3 Tbsp butter in a bowl over a pot of gently simmering water, stirring constantly (or in microwave on medium heat, stirring at 10-second intervals) until smooth. Spread over toffee layer and sprinkle with reserved hard toffee bits (you can smash them more if too large). Let chocolate set before slicing.
post #113 of 126
Peanut butter bon bon...simple but swear it tastes like reese cup filing. 1 cup peanut butter, 1/2 cup powdered sugar, 1/4 tsp salt. thats it. Mix all, chill for a couple hours scoop into balls, dip in your choice of dark or milk chocolate.

Mounds Bar, 2/3 cup sweetened condensed milk, 2 cups powdered sugar, 1 tsp/ vanilla, 12=14 oz pkg of coconut. Mix milk and vanilla add powdered sugar, mix til smooth add coconut stirring to blend...put in a sprayed pan, lined with parchment or wax paper and spray again. chill until firm, dip in melted chocolate.

Peanut butter fudge...2 cups sugar, 1 cup evaporated milk or cream, 4 tabl butter, 3/4 cup peanut butter, 1 tsp. vanilla, 1 cup mini marshmallows. mix sugar and milk until sugar is dissolved. Cook over med high heat, the sugar/milk mixture AND the 4 tabl butter, stirring constantly (wooden spoon). When mixture comes to a rolling boil, reduce heat to medium and stop stirring, just occasionally stir with a wooden spoon. Cook until therm. registers 235-240 or soft ball when syrup is dropped into small bowl of ICE COLD water. You have to be careful at this point because unlike chocolate cooked fudge, this will start to get burnt bits if it goes beyond soft ball. Remove from heat. add vanilla, peanut butter and mini marshmallows. Beat fudge to mix in the peanut butter and marshmallows, keep beating by hand or mixer if you desire until the fudge starts leaving a "trail" (thickens up a bit) immediately pour into a buttered pan, 8x8 or a similar size. Fudge will firm up almost immediately.

Chocolate fudge that is much better than the fantasy fudge because the marshmallow creme is cooked with the sugar and milk.
2 cups sugar, one 5 oz can of evaporated milk, 4 tbls butter, 1/4 tsp salt, 1 1/2 tsps. vanilla, 7 oz marshmallow creme, 2 cups semi-sweet chocolate chips.
Mix evaporated milk with the sugar, stir to dissolve, add butter, salt and marshmallow creme. cook over medium heat, stirring with a wooden spoon constantly. Cook until a boil, adjust heat down a little, boil for 5 minutes stirring constantly. Remove from heat and stir in chocolate chips and vanilla. Add chopped nuts if desired. (hint, toast walnuts or pecans for full nut flavor) Pour fudge into a buttered foil lined 9x9 pan. Let stand at room temp until firm. This fudge can be stored in fridge for several days or you can freeze it for several months. I have stored it at room temp well wrapped after cut to keep fresh.
The best things in life, are not things.
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The best things in life, are not things.
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post #114 of 126
I just had these for the first time at a cookie exchange (they are NOT cookies LOL) and I am obsessed! The rice krispies make it just YUM!

Peanut Butter Balls

1 Tbl to 3 Tbl of cooking oil (see below)
3 c. rice krispies
2 c. peanut butter
2 1/2 c. powdered sugar
1 stick butter
1 hershey bar
1 6 oz. bag chocolate chips

In a bowl, mix peanut butter with rice krispies and powdered sugar with hands. When mixed, form into balls and set aside.

In a double boiler, melt butter, oil and both chocolates. For adding the oil start with 1 Tbl and stir in more as needed (if needed) until chocolate is smooth. Dip peanut butter balls in chocolate mixture when smooth. Place on a sheet of wax paper and put in freezer for a minute to quick-cool coating.

Ann
post #115 of 126
My MIL has a friend that makes wonderful melt in your mouth...doesn't pull your teeth out...toffee. But she refuses to share the recipe!!

Anyone have a great toffee recipe?
post #116 of 126
Quote:
Originally Posted by cookie_fun

I just had these for the first time at a cookie exchange (they are NOT cookies LOL) and I am obsessed! The rice krispies make it just YUM!

Peanut Butter Balls

1 Tbl to 3 Tbl of cooking oil (see below)
3 c. rice krispies
2 c. peanut butter
2 1/2 c. powdered sugar
1 stick butter
1 hershey bar
1 6 oz. bag chocolate chips

In a bowl, mix peanut butter with rice krispies and powdered sugar with hands. When mixed, form into balls and set aside.

In a double boiler, melt butter, oil and both chocolates. For adding the oil start with 1 Tbl and stir in more as needed (if needed) until chocolate is smooth. Dip peanut butter balls in chocolate mixture when smooth. Place on a sheet of wax paper and put in freezer for a minute to quick-cool coating.

Ann



The first time I made these, the krispies ended up softening. I'm wondering if it was because I used a generic peanut butter instead of brand name. The next time I made them, I mixed the rest of the ingredients, then rolled the balls in the RK before dipping. Much better results, with a nice crunch to them.

Theresa icon_smile.gif
post #117 of 126
Whenever you use Rice Krispies in chocolate, they will turn to mush. Check the cake stores, there's usually a bag of krisped krispies or some silly name they put on them that are made for chocolate. They work too -- no mush! icon_biggrin.gif

Edit -- yes, I really do know how to spell! icon_rolleyes.gificon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #118 of 126
Thread Starter 
Yah, those little candy crispies or whatever the call them *exactly* are smaller and a little harder too. They're just like the ones you'd find in a Nestle Cruch bar. I make some candy with Rice Crispies in them and haven't had a problem with it yet, but have considered buying a bag of those little ones to try them out. If they're crunchier they might be a little more fun for a switch up!

Just thought I'd mention, I found some cute gingerbread marshmallows at WalMart the other day, and am now obsessed with the thought of making rice crispy treats with them!! I know you can do it with regular marshmallows and just add the seasonings, but this would be slightly easier so I'm going to have to try it!

I have updated the doc with all these recipes. Thank you EVERYONE! It's such a pleasure to see all the fun ideas and delicious treats everyone comes up with.

IMPORTANT!! If anyone sees a recipe that is in the thread and I have somehow neglected to add it correctly, or at all, please do not get upset. Sometimes if there are a bunch to add I kind of skim, then copy-paste and do a little basic formatting, so I could easily miss something or put a name in wrong. It's completely unintentional if I do, so please bring it to my attention right away and I'll fix it! Also, if your recipe does not have a name, I will kind of just make up something, if that is NOT acceptable, please tell me what you'd like it called and I'll change it right away. I don't want to step on any toes!! Merry Holidays to all my CC friends!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #119 of 126
Could you just toast the Rice Krispies?
Might be worth a shot if the others are more expensive.
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #120 of 126
Thread Starter 
Quote:
Originally Posted by 7yyrt

Could you just toast the Rice Krispies?
Might be worth a shot if the others are more expensive.



Hmmm... I'd like to know if anyone has tried that and how it worked out. Good thought, because yes, the others are more expensive. Always trying to keep costs down!! thumbs_up.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
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