MINI girl

Chocolate Saltine Toffee

Chocolate Saltine Toffee

I was looking for something to make with some bittersweet chocolate chips I had in my pantry. This recipe from Ghirardelli piqued my interest.

Yield: 16 servings

Ingredients:
1 cup 60% Cacao Bittersweet Chocolate Chips
2 cups unsalted butter, cut into pieces
5 ounces sliced almonds, toasted
6 1/2 ounces (appox. 60) saltine crackers
2 cups granulated sugar
2 tablespoons corn syrup

Method:

1. In a half sheet pan lined with parchment paper, lay out saltine crackers, salt side down, in a single layer. Set aside.
2. In a medium-size sauce pot, combine sugar, butter and corn syrup. Place over medium heat until butter melts, stirring continuously. Increase to high heat and cook until mixture registers 350°F on a candy thermometer, stirring occasionally. Remove from heat and carefully pour mixture over saltines, spreading evenly.
3. Let sit a few minutes and then sprinkle chocolate over toffee. Once chocolate melts, spread in an even layer over toffee. Sprinkle sliced almonds on top. Freeze until chocolate sets. Once the chocolate is set, break into pieces.

Recipe from Ghirardelli.com

Candy Hash

Another simple recipe that you can modify to your liking.

Yield: about 4 dozen candies

Ingredients:

1/4 cup sliced almonds, lightly toasted
1 cup dry roasted peanuts
1 cup sugared crunch cereal
1 cup plain Rice Krispies cereal
1 cup white miniature marshmallows
1 lb. white chocolate chips

Method:

1. Combine first 5 ingredients in a large bowl and set aside.
2. Melt white chocolate in microwave, checking and stirring every 30 seconds to prevent scorching. (Or melt in top of a double boiler over hot, not boiling, water.)
3. Pour white chocolate over cereal mixture and stir to combine thoroughly.
4. Drop by spoonfuls onto waxed paper. Allow to harden, and then store in airtight container. 

© Susanne Leighton 2009

Easy Fudge

This is very easy and makes a delicious fudge.

Yield: about 4 dozen pieces

Ingredients:

3 cups semi-sweet and/or milk chocolate chips
1 cup sugar
1 can sweetened condensed milk
1 pinch of salt
1 tsp. vanilla
1/2 cup chopped nuts (optional)

Method:

1. Generously butter an 8" square pan and set aside.
2. Melt chocolate in the top of a double boiler over hot, not boiling, water. Remove from heat and stir in remaining ingredients.
3. Spread in prepared pan and chill for 2 hours or until firm. Turn out onto a cutting board and cut into squares. Store in tightly covered containers in the refrigerator.

© Susanne Leighton 2009

Peanut Butter Balls

This recipe is extremely simple. The only tricky part is dipping in the chocolate since it can be somewhat messy.

Yield: 40 balls

Ingredients:

1/4 lb. margarine
1/2 lb. peanut butter
3/4 lb. powdered sugar
1/4 c. light corn syrup
Dipping chocolate

Method:

1. Combine first 4 ingredients. Form into 3/4" - 1" balls. If mixture is too sticky place in refrigerator or freezer for several minutes until of firmer consistency.
2. Melt semi-sweet chocolate chips or other dipping chocolate. Dip each ball in the chocolate, covering completely. Work quickly so peanut butter centers do not melt in the chocolate.
3. Refrigerate until firm.

© Susanne Leighton 2009

Kahlua Balls

I adapted this recipe from one that my friend Deb told me about.

Yield: 36 balls

Ingredients:
18 Oreo cookies
about 3/4 cup nuts (pecans or walnuts)
about 2/3 cup Kahlua (or substitute your favorite liqueur)
about 1 cup powdered sugar

Method:

1. Crush cookies in food processor until quite fine; add nuts and process until finely chopped.
2. With machine running, slowly pour Kahlua in until it reaches a consistency similar to peanut butter but a bit wetter. Add powdered sugar, ¼ cup at a time, processing until mixture cleans sides of bowl. Refrigerate until ready to use.
3. Form into small balls, about one inch in diameter. Roll balls in additional finely ground Oreo cookie crumbs or powdered sugar. Alternately, the balls may be dipped in melted chocolate.
4. Store in airtight container in refrigerator.

© Susanne Leighton 2008

Amy’s Truffles

This is my sister Amy's famous truffle recipe. It is surprisingly quick and easy. Feel free to substitute your favorite flavoring or liqueur for the framboise.
 
Ingredients:
1 c heavy cream
12 oz best-quality bittersweet chocolate, chopped
3-4 Tbsp framboise liqueur, optional (or substitute vanilla if desired)
1/3 c unsweetened cocoa powder

Method:

1. Gently warm cream in a saucepan over medium heat, until small bubbles appear along edges.
2. Place chocolate in a food processor; pour hot cream over it and allow to stand for 15sec. Then, process until smooth. Add flavoring and mix briefly.
3. Pour into shallow pan, cover w/ plastic, chill until very firm (3 hours).
4. Place cocoa into Ziploc bag. Form chocolate into 1” balls w/ hands. Drop into cocoa and roll to coat. Keep clean towel handy to wipe hands in between rolling.
5. Store up to 2 weeks in refrigerator, covered.

Recipe courtesy of Amy Essma

New Orleans Praline Pecans

My mom used to make these scrumptious pecans when I was growing up. Put them in a decorative bowl and place on your coffee table when you have holiday gatherings; your guests will love them!

Ingredients:
1 c sugar
2 egg whites
Dash of salt
1 tsp vanilla
½ c melted butter
3 ½ c pecans

Method:

1. Preheat oven to 325F.
2. Whisk together first 5 ingredients. Add pecans.
3. Place on a sheet pan and bake for 30 min, stirring occasionally.
4. Cool. Store in airtight container.

© Susanne Leighton 2008

Peanut Brittle

My good friend, Catherine, called me for help in making peanut brittle; she was wondering what the "thread stage" meant. I pulled out my laptop and found that the thread stage is when a sugar solution has reached approximately 230F degrees; when a bit of the mixture is dropped into a glass of cold water it forms a long thread (as opposed to a mass).

The glass of water trick may be used in lieu of a candy thermometer - you just need to know what to look for. Here is a great article with videos of what the various stages look like. Or, just use a thermometer if you prefer.

Ingredients:
1 cup water
2 cups sugar
2 cups roasted peanuts
1 cup light corn syrup
2 Tbsp butter (1/4 stick)
1/2 cup creamy peanut butter
1 tsp salt
1/4 tsp baking soda

Special Equipment:
heavy saucepan
candy thermometer
parchment paper
sheet pan

Method:

1. Line sheet pan with parchment paper; set aside.
2. Combine sugar and water in a heavy saucepan over medium heat. Stir until the sugar dissolves, about 5 minutes.
3. Add the corn syrup and salt, and continue heating until it starts to boil. Place the candy thermometer in the saucepan, making sure the tip is not touching the bottom of the pan. Stir continuously while monitoring the temperature.
4. When the mixture reaches 225F - 230F degrees (thread stage) stir in the peanuts.
5. Continue heating and stirring until the mixture reaches 290F degrees (soft crack stage). Remove from heat.
6. Add remaining ingredients (butter, peanut butter, salt and baking soda), stirring to combine.
7. Pour mixture onto parchment lined sheet, spreading with a spatula. Allow to cool.