Chocolate Passion Truffles

GANACHE (Center)
1 lb. Guittard dark chocolate chips or candy melts
6 oz. dark chocolate, coarsely chopped
1 cup heavy whipping cream

Melt chocolate chips in microwave on high for one minute, stirring at 15 second intervals. Add one half cup whipping cream. Stir thoroughly. Add remaining whipping cream. Stir thoroughly. Add coarsely chopped chocolate. Stir thoroughly. Chill until firm, (half an hour). Roll into 1 to 1 1/2 inch balls and chill again for 15 to 20 minutes.
Makes 12 to 15 centers.

OUTER COATING
1 lb. Guittard dark chocolate chips or candy melts

Melt chocolate chips in microwave on high for one minute, stirring at 15 second intervals. Set aside two Tablespoons of melted chocolate. Cool remaining chocolate slightly, (1 to 2 minutes). Working rapidly, drop center into coating. Cover entire center. Lift out with candy spoon. Draw spoon across rim of bowl to remove excess chocolate; drop onto waxed paper; bring "string" of chocolate across top. (If chocolate becomes too stiff, heat slightly). Allow coating to harden, (15 minutes).

Fill pastry bag with 2 Tablespoons of melted chocolate. Using writing tip, lace lightly over truffles in a crisscross pattern. Place finished truffles in candy cups, using cotton gloves to prevent fingerprints or melting. May be stored, covered at room temperature for up to 3 weeks.
Makes 12 to 15 truffles.

Caramels

1 cup butter
2 1/4 cups packed brown sugar
1 14 oz.-can sweetened condensed milk
1 cup light corn syrup
1 tsp. vanilla

Generously butter a 9X9X2" pan; set aside. In a heavy 3 qt. saucepan melt the butter over low heat. Add sugar, sweet milk, and corn syrup; mix well. Cook over medium heat, stirring occasionally, to 248 degrees (firm ball stage), for 15 to 20 minutes (mixture should boil gently over entire surface). Remove from heat and stir in vanilla. Pour into buttered pan. When cool cut into squares with a wet sharp knife. Wrap each in wax paper or clear plastic wrap. Makes about 2 3/4 lbs. These are really good with pecans added.

Fast & Easy Rocky Road Fudge

1 12 oz pkg. semi sweet chocolate chips
1 12 oz pkg. butterscotch chips
1/2 Cups peanut butter


Mix these ingredients in medium saucepan, until the chips are melted over low heat - stir
Take off heat and add 3 cups of mini marshmallows
1 cup salted peanuts. Mix well
Spread on a foil covered pan. Let set until firm.

Squeeze Fudge

3 oz cream cheese - room temp
1/2 cup butter - room temp
1 tsp. vanilla
1/3 cup cocoa
1 lb. powder sugar

Place all ingredients in a plastic zip lock bag. Squeeze and squish until fudge is creamy.

Taffy

2 cups sugar
1/2 cup vinegar
1/4 cup water
Butter
Food coloring

Boil sugar, vinegar, and water to hard crack. Pour on buttered plate. Cool. While cooling, take knife and turn edges in. If color is desired, drop 4 drops food coloring into center of candy AFTER pouring onto plate. Stretch with knives (NOT hands).

Penuche

3 cups white sugar
1 cup brown sugar (firmly packed)
2 cups cream
2-3 tablespoons corn syrup
1 teaspoon vanilla extract

Stir rapidly until it boils; cook to 226°. (Stirring rapidly prevents it from curdling and washed down the sides.) Cool. Just before you beat it, add 1 tsp. vanilla.

Cinnamon Taffy Apples

8 cups sugar
1/3 cup vinegar
1 tablespoon red food coloring
2 cups water
10 drops cinnamon oil
25-30 medium red delicious apples (or will dip 40 small apples)
4 1/2 inches wooden skewers

Prepare apples by washing and drying. Remove stems and put in sticks (wooden skewers). Prepare day before and keep at room temperature.

Cook ingredients, except cinnamon oil, to crack stage (my thermometer: 298°). Add cinnamon oil and dip apples. Put on plastic wrap.

Peanut Brittle

1/2 cup brown sugar
1/2 cup white sugar
1 cup shortening
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
1 cup flour
1 cup rolled oats (quick)
1 package semisweet chocolate chips
Chopped nuts
Coconut (optional)

Combine sugars and shortening; beat well. Add salt, vanilla, and eggs. Add flour and oats. Put in greased pan (8x8 inch) and bake at 350° for 55 min., or until light brown. When done, leave in pan and put 1 pkg. chocolate chips on top; let melt. Spread chocolate and sprinkle with chopped nuts or coconut. Cool.

English Toffee

2 1/2 cups sugar
1/4 cup white corn syrup
1/2 cup water
1 pound butter (NOT margarine!)
12-16 ounces pecans
2 giant hersheys chocolate bars
1 pound walnuts

Mix ingredients in pan. Stir until it boils right good on high heat. Turn to med-low to finish cooking. When it gets quite thick, DON'T STIR. (When done, will be a little darker than the color of brown sugar.) Cold water test: it will be hard in cold water and when you put it between your teeth, it crumbles. If it is the LEAST bit chewy, it is NOT done. My thermometer: 290°.

Line and butter a 12x18 inch cookie sheet with pecans. Pour candy over pecans. Cool. Melt 2 giant size Hershey's chocolate bars. Spread 1 bar over the one side and then sprinkle with ground walnuts. Turn over and spread the other side with chocolate; sprinkle with another 1/2 lb. ground walnuts. Keep at room temperature until after it sets and is broken into pieces.

Divinity

3 cups sugar
3/4 cup white karo syrup
3/4 cup water
3 eggs whites
1 1/2 teaspoons vanilla extract

CAN ADD:
Nuts
Candied red maraschino cherry

Boil on high until temperature reaches 236°. Pour 1/4 - 1/3 into 3 egg whites, stiffly beaten. Continue cooking to 250° and pour rest of syrup into egg white and syrup mixture. Add vanilla while beating. Beat until quite stiff in electric mixer, then beat by hand until loses shine and slick feel.

Add nuts, or candied cherries, chopped (if desired). Put on waxed paper to finish setting up.