Pumpkin Fudge Recipe

November 10, 2006 | Posted by Allison as Candies & Truffles Recipe at 11:05 am | (2) Comments »

I’m going to get everyone prepared for the holidays early, or late depending on how much you bake for the holiday season. Today we have Pumpkin Fudge on the recipe menu.

What is a better way to say Thanksgiving than to say it with a pumpkin fudge sweet? I guess a better way would be to say it with a million bucks, but I don’t exactly have that in the pantry! Anyhoo, enjoy this fun-to-make recipe!

Ingredients:

3 cups sugar
3/4 cup melted butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

What’s Next:

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234 F or 112 C (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

This recipe makes about 3 pounds.

Eat well & Laugh often!

Dark Chocolate Covered Cherries Recipe

September 5, 2006 | Posted by Allison as Candies & Truffles Recipe at 1:00 pm | Comments »

Now that we’ve got the Cherry Pitter covered, we can move on to the Dark Chocolate Covered Cherries Recipe, which is my favorite part. Enjoy this delicious to-die-for candy that is sure to be a family tradition.

Ingredients:

60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners’ sugar
1 pound dark chocolate confectioners’ coating

What’s Next:

Drain cherries and set on paper towels to dry.

In a medium bowl- combine butter and corn syrup until smooth. Stir in confectioners’ sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.

Melt confectioners’ coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

Eat well & Laugh often!

Godiva White Chocolate Apricot Almond Truffle Pizza Recipe

May 26, 2006 | Posted by Allison as Candies & Truffles Recipe at 1:15 pm | Comments »

Godiva White Chocolate Truffles Recipe.jpg Who said the best pizza is pesto & artichoke pizza? I feel that Godiva is going to change my mind with this White Chocolate Apricot Almond Truffle Pizza recipe, despite the mouthful recipe name. Enjoy making this fun truffle candy this weekend, a perfect Saturday endeavor.

Ingredients:

1/2 cup whole almonds, toasted
1/2 cup shelled unsalted pistachios
1/2 cup dried cranberries
1/3 cup toasted rice cereal
1/4 cup chopped dried apricots
10 bars (1.5 ounces each) Godiva Solid Ivory, cut up
18 whole dried apricots
1/4 cup dried papaya or pineapple, cut into 1/16-inch-wide strips

What’s Next:

Line 2 baking sheets with aluminum foil. Trace 8-inch circle on each piece of foil, using an 8-inch cake pan as a guide.

Combine 1/4 cup almonds, 1/4 cup pistachios and 1/4 cup cranberries, rice cereal and chopped apricots in a bowl.

Place the solid ivory in a microwave-safe bowl. Microwave at medium (50% power) for 1 minute. Stir. Microwave for 30 seconds more or until chocolate softens. Stir until smooth.

Stir in nut/fruit mixture. Place half in center of each 8-inch circle. Spread each into an 8-inch circle. Garnish with remaining almonds, pistachios and cranberries. Top with whole apricots and papaya strips.

Refrigerate pizzas about 30 minutes or until they just begin to harden. Cut each pizza into 8 wedges, using a sharp thin-bladed knife. Allow pizzas to set completely at room temperature or in the refrigerator before removing from foil. Store pizza slices between layers of waxed paper or aluminum foil in an airtight container in a cool place for up to 2 weeks.

Eat well & Remember often!

Godiva Dark Chocolate Truffles Recipe

May 26, 2006 | Posted by Allison as Candies & Truffles Recipe at 10:31 am | Comments »

Godiva Chocolate Loge.jpg I’ve been in a chocolate mood lately, go figure. Instead of heading to my local chocolatier, I thought I would try this delectable Godiva Dark Chocolate Truffles recipe on for size. And let me tell you, I think I’ve gained a size! Enjoy these wonderful truffles by Godiva.

Ingredients:

1 cup heavy cream
1/4 cup (1/2 stick) butter, cut into pieces
3 tablespoons granulated sugar
6 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
3 tablespoons cognac or other flavored liqueur

Coating Ingredients:

Confectioners’ sugar
Unsweetened cocoa powder
Chopped walnuts

What’s Next on the Truffles:

Heat heavy cream, butter and sugar in medium saucepan over medium heat to a gentle boil. Remove from heat. Add chopped chocolate and let stand 30 seconds. Whisk until smooth. Stir in cognac.

Place saucepan in bowl of ice water. Beat chocolate mixture until it thickens, holds its shape and is firm enough to pipe, using hand-held electric mixer at medium speed.

Transfer ganache to pastry bag fitted with 1/2-inch plain tip (such as Ateco #6). Pipe 1-inch mounds onto baking sheet. Freeze truffles for 15 minutes or until just firm enough to shape.

With hands dusted with confectioners’ sugar, gently roll ganache into 1-inch balls. Refrigerate about 10 minutes or just until firm.
What’s next on the Coating:

Roll one-third of the truffles in confectioners’ sugar. Roll another third in cocoa powder. Then roll remaining truffles in chopped walnuts. Store truffles in airtight container in refrigerator up to 5 days.

To serve: Remove truffles from refrigerator 30 minutes before serving. Place each truffle in a decorative petit four paper cup and arrange on serving plate.

Eat well & Laugh often!

« Previous Page

Next Entries »