3 CANDY RECIPES
CHOCOLATE DIP FOR ALL THREE:
3 lg. pkg. chocolate chips
3/4 slab of paraffin
Melt in a double boiler. (I use 2 packages of milk chocolate chips and 1
package of dark chocolate.)
ALMOND JOY BALLS:
2 lbs. powdered sugar
1 can Eagle Brand sweetened condensed milk
1 pkg. (7 oz.) Angel Flake coconut
1 c. almonds, chopped
2 tsp. vanilla
1/2 lb. butter
Mix and knead. Put in refrigerator for at least 3 hours. Roll into balls
and dip in chocolate.
CHOCOLATE COVERED CHERRIES:
Fondant: 1/3 c. Karo syrup 1/2 tsp. salt 1 tsp. vanilla 1 lb. pkg.
powdered sugar 1-3 tbsp. Eagle Brand sweetened condensed milk
Mix and knead until like dough. Take a small amount and cover a
maraschino cherry. Put in freezer for a few minutes. Then dip in chocolate dip.
Let these ripen for 3-4 weeks in a cool place (not refrigerator). (You may
flavor this fondant with orange, cherry, mint, etc. and make flavored balls.)
CHOCOLATE COVERED PEANUT BUTTER BALLS:
1 lb. butter
1 qt. peanut butter
3 lbs. powdered sugar
1 tsp. vanilla
Mix the above ingredients and roll into balls. Use same dip as for other
balls.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
