Candy Recipes
Cashew Truffles
6 oz semisweet chocolate,
2 tbsp butter
1/4 cup (heavy)whipping cream
1 tbsp shortening
1 cup semisweet or milk chocolate chips
3 tbsp chopped cashews
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 cashews.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.
165 Calories Per Candy.
Yield:15 Candies.
Candied Orange Peel
8 oranges
water
1 cup boiling water
4 cup sugar
Wash the oranges. Cut into halves and squeeze out the juice. Use the
juice for some other purpose, of course. Place the oranges into a
large saucepan and cover with cold water.
Place over high heat and heat to a boil. Add cold water to cover
again. Heat to a boil and drain. Repeat this process
five times in all. Drain well and scoop out the pulp. Cut the oranges
into 1/4 inch wide strips.
Combine 1 cup of boiling water with 2 cups of the sugar. Heat until
the sugar is dissolved. Stir in the orange strips.
Place over medium heat and boil for about 30 minutes, until all
the liquid is evaporated. Watch
carefully so the peels don't scorch. Cool. Roll the strips in the
remaining 2 cups of sugar. Place on waxed paper to dry. Package and
store in airtight containers.
TIP: Collect the orange halves over a period of time and refrigerate
them
in a plastic bag until you have enough to prepare candied
peel. You may
candy *whole* orange halves, if you
wish. Just boil them without cutting
them into strips.
When cooled, they make lovely containers for candies and
nuts, or
holiday desserts.
Makes about 3-4 lbs of candy.
