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Coconut Cream Eggs
1. In large bowl, stir together butter, corn syrup, vanilla and salt. Gradually add powdered sugar and coconut, beating until blended.
2. Sprinkle about 1 tablespoon additional powdered sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about 5 minutes. Using 1-1/2 teaspoons mixture for each candy, shape into egg shape. Place on wax paper-covered tray.
3. Refrigerate 1 to 2 hours before dipping into SIMPLE CHOCOLATE COATING. Place coated eggs on wax paper-covered tray. Store in cool, dry place. About 40 candies. SIMPLE CHOCOLATE COATING 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S MINI CHIPS Semi-Sweet Chocolate2 tablespoons plus 2 teaspoons shortening (do not use butter, margarine or oil)(1) In medium heat-proof bowl, place chocolate chips and shortening. In separate large heat-proof bowl, put very warm water (100 F. to 110 F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl. (2) With dry rubber scraper, stir chocolate and shortening CONSTANTLY, until chocolate and shortening are melted and mixture is smooth. Do NOT get water in bowl with chocolate.* If water cools, replace it with very warm water as directed above. Remove chocolate bowl from inside water bowl. (3) With fork, one at a time, dip chilled centers into chocolate mixture; gently tap fork on edge of bowl to remove excess chocolate.** Invert coated center on prepared tray; swirl small amount of melted chocolate on top to cover fork marks; let stand until firm. Store candies loosely covered in cool, dry place. Coating for 3 to 4 dozen centers.
* If water or moisture gets into chocolate, it can seize and tighten. As an emergency measure, ONLY, stir in additional shortening, 1/2 teaspoonful at a time, just until chocolate is fluid again.
** If chocolate mixture cools below 84 F, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84 F. and 88 F.
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Lollipops
Lollipops are best made on the day you wish to serve them.
Place corn syrup, water and sugar in small saucepan, stir over low heat until sugar is dissolved. Brush sides of pan with a wet pastry brush to dissolve sugar crystals. Increase heat, cook until syrup reaches 150 degrees C when tested with a sweets thermometer or until syrup reaches hard crack stage. Remove from heat, add a little flavouring and colouring to syrup, stir through. Pour spoonfuls of mixture in desired shapes onto foil-covered trays. Press a lollipop stick into each shape; allow lollipops to cool at room temperature.
Makes about 10.
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Maple Taffy
1 pn Salt 1 ts Vanilla or maple flavoring Cook milk, syrup and salt together in heavy pan. Stir over low heat until hard ball forms when tested in cold water. Add flavoring. Pour into buttered pans. Cool and pull. Cut with scissors.
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Marizpan
Combine almonds and sugar in a medium bowl. Add lemon juice, sherry or brandy, and almond extract. Gradually mix in enough egg white to ensure that the paste is sticky, but not wet. Knead paste until smooth on a pastry board dusted with powdered sugar. Wrap in plastic wrap. Store in refrigerator up to 4 weeks.
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Mints
Mix flavoring and food coloring to cream cheese with mixer. Add 1/2 cup powdered sugar at a time in mixer. Dip in granulated sugar before putting in mold. Store in tight container in cool place. Let set at least one night.
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Milk Chocolate and Orange Truffles
Line a cookie sheet with foil. Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add half the chocolate and whisk until melted. Whisk in butter and orange peel. Freeze until chocolate mixture is firm enough to mound on spoon, about 40 minutes.
Drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart. Freeze until almost firm but still pliable, about 30 minutes. Roll each in cocoa powder. Then roll between palms of hands into ball. Place on same sheet. Freeze until firm, about 1 hour.
Melt remaining half of chocolate with shortening in top of double boiler over simmering water, stirring until smooth. Remove mixture from over water. Grasp 1 truffle between thumb and index finger; roll truffle in melted chocolate, coating completely. Shake to remove excess chocolate. Place truffle on same foil-lined sheet. Repeat with remaining truffles. Refrigerate until coating is firm, about 1 hour.
Dust truffles with cocoa powder, brush off excess. (Can be prepared 2 weeks ahead. Store in refrigerator in an air-tight container.) Let stand at room temperature 10 minutes and serve.
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Orange Truffles
Heat semisweet chocolate in heavy 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat. Stir in margarine. Stir in whipping cream and orange-flavored liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape. Drop mixture by teaspoonfuls onto aluminum foil-covered cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes. Heat shortening and chocolate chips over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts if desired. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with a mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk if desired. Refrigerate just until set. Serve at room temperature. Store truffles in airtight container. 15 CANDIES; 165 CALORIES PER CANDY.
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Peanut Brittle
Combine peanuts, sugar, corn syrup, and salt in a Dutch oven. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, to hard crack stage (300 degrees). Stir in butter, soda, and vanilla. Pour into a buttered 15- x 10- x 1-inch jellyroll pan, spreading thinly. Let cool. Break into pieces. Yield: about 1 pound.
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Peanut Rocky Road
Melt chocolate over hot water. Fold in peanuts and marshmallows. Spoon in mounds on waxed paper and chill until firm.
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Popcorn Squares
Put popped corn through coarse knife of food chopper. Boil sugar, sirup, salt, and water to hard ball stage (265 - 270 F). Add butter. Boil to hard crack stage (285 - 290 F). Add popped corn;p stir until well blended. Return to fire for a minute to loosen mixture. Pour onto well-buttered baking sheet. Roll with rolling pin as thin as possible. Cut in squares.
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Rock Candy
Punch holes at the top edge of a thin 8\" square pan and lace about 7 strings from one side to the other. Place the laced pan in a pan deep enough to catch any leaking syrup. Dissolve sugar in water and cook without stirring to about hard ball stage (247-252 degrees). Pour syrup into laced pan. It should reach a level about 3/4\" above the strings. Cover the surface with a piece of foil. Watch and wait. The syrup sometimes takes a week to crystallize. Lift out the laced pan. Cut the strings and dislodge the rock candy. Rinse quickly in cold water and put on racks in a very low oven to dry.
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Rum Balls
Mix all ingredients thoroughly. Shape into small balls and roll in additional confectioners sugar. Age in refrigerator overnight.
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Swedish Balls
Cream together butter and sugar. Add coffee, vanilla and cocoa and mix well. Add rolled oats and mix. Shape into 1" balls and roll in granulated sugar.Place on cookie sheet in refrigerator to dry overnight. Store in tight
container at least 24 hours before serving. Makes about 5 dozen.
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Walnut Candy
To toast walnuts, spread in a single layer in a 9" glass pie plate. Stirring every 2 minutes, microwave on high 6 minutes or until toasted.
Place butter in a 2 quart glass measure. Microwave on high 1 minute. Blend in brown sugar and condensed milk. Stirring every 2 minutes, microwave on high 8 to 9 minutes or until mixture is a medium caramel color. Stir in vanilla and beat with a wooden spoon for 2 to 3 minutes. Fold in walnuts. Pour into buttered 8" square dish. Cool to lukewarm; then refrigerate until set. Cut into squares. Makes 36 pieces.
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Yogurt Praline Candy
Coat wax paper with cooking spray; set aside. Combine sugars and yogurt in a medium saucepan. Bring to a boil over medium heat. (Do not stir.) Boil 2 to 3 minutes or until a candy thermometer reads 232 degrees.
Remove from heat; stir in walnuts and vanilla.
Spoon mixture evenly onto prepared wax paper; let stand until firm. Break into small pieces. Store in an airtight container. Yield: 1-1/2 pounds.
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Chocolate Dipped Fondant
BASIC FONDANT-Heat water to boiling in 2- to 3-quart saucepan and remove from heat. Add sugar and cream of tartar. Stir with wooden spoon until all sugar dissolves, 6 to 8 minutes, taking care not to splash mixture on sides of pan. Place syrup mixture over medium-high heat. Heat almost to boiling. Cover pan tightly with lid and remove from heat. Let stand 3 minutes. Uncover, return to heat and boil briskly. Do not move pan or stir during this time. While syrup cooks, wash any crystals that form on sides of pan by wrapping damp cloth around tines of fork and wiping crystals out with upward motion so that no crystals fall back into syrup. Continue cooking until syrup reaches soft-ball stage, exactly 238~ on candy thermometer, about 35 minutes. Remove from heat and let stand very few minutes, or just until bubbles disappear. At once, pour onto marble slab or large, shallow platter. Do not scrape pan. Let cool undisturbed until slab or bottom of platter feels comfortably cool to palm of hand (about 105 degrees), about 50 minutes. Now start turning edges of candy in toward center, using spatula or wooden spoon. As candy turns creamy and crumbly, gather mixture up in your hands and knead as you would bread until you get a smooth, white ball of fondant. Wrap fondant in plastic and store in glass jar covered with tight lid. Let fondant mellow 24 hours to 3 days. Remove fondant ball from jar and form into small balls. Makes about 3/4 pound. CHOCOLATE-DIPPED FONDANT-Place chocolate in top part of double boiler. In lower part, place enough warm water (100 to 120~) to touch top pan. Keep water temperature constant. Melting chocolate takes time. Do not hurry. When chocolate is softened, remove top of double boiler from water and stir vigorously until smallest lumps are all worked out. This creaming develops chocolate texture; it must be repeated often throughout dipping. Exchange warm water for cooler water (85~) in bottom of double boiler. Make sure chocolate does not come in contact with steam or water, even trace can spoil it. Pour 1 c chocolate onto marble slab or into small bowl. Work back and forth with fingers until chocolate feels cool, 83~ is perfect. (Knowing when chocolate is cool comes with practice. To test, let it string from tip of hand into melted chocolate. If it holds ruffly appearance on surface for a few seconds.
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