Small Batch 3 Minute Cranberry-Pistachio Fudge

October 28, 2016 Leave a Comment
Small Batch 3 Minute Cranberry Pistachio Fudge

Small Batch 3 Minute Cranberry Pistachio Fudge

Small Batch 3 Minute Cranberry-Pistachio Fudge

By:   Trish – Mom On Timeout

12 oz. white chocolate chips

1/4 cup heavy cream

1 Tbsp. maple syrup or honey or 1 tsp. vanilla extract (clear is best)

1/2 cup dried cranberries (Craisina)

1/3 cup chopped pistachios

Line a loaf pan (any size) with foil.  Make sure to leave foil hanging over two sides of the pan for easy removal.  If you are using non-stick foil – you’re done.  If not, lightly spray the foil with cooking spray.

Combine white chips, heavy whipping cream and maple syrup or honey or vanilla extract in a medium-size microwave safe bowl.

Microwave for 30 seconds on high heat.  Stir.  Repeat until chips are melted and smooth.

Fold in dried cranberries and pistachios and spread the mixture evenly into prepared pan.

Let cool for an hour or more on the counter or refrigerate for 20-30 minutes until the fudge has completely set up.

Remove the fudge from the pan using the foil as handles.  Cut fudge into little squares and serve.

Store leftovers in an airtight container for up to 1 week.      Serves 24 pieces

(Recipe from “Mom On Timeout“)

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Chocolate Cherry Truffles

February 12, 2014 Leave a Comment
Chocolate Cherry Truffles

Chocolate Cherry Truffles

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My blue ribbon cherry truffles were the delicious result of a kitchen experiment involving a bottle of kirsch I’d received as a gift and some dried cherries I had on hand.  It is an annual favorite of my friends and family.

        Gerry Cofta                                                                        Milwaukee, Wisconsin

 

Chocolate Cherry Truffles Recipe

Chocolate Cherry Truffles

 

1 cup finely chopped dried cherries

¼ cup cherry brandy

11 oz. 53% cacao dark baking chocolate, chopped

½ cup heavy whipping cream

1 tsp. cherry extract

Coating:   4 oz. milk chocolate, chopped

4 oz. dark chocolate, chopped

Melted dark, milk and white chocolate and pearl dust

In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened.

Place dark chocolate in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Stir in extract and soaked cherries with liquid.  Cool to room  temperature, stirring occasionally.  Refrigerate for 1 hour or until firm.

Shape into 1 inch balls.  Place on baking sheets; cover and refrigerate for at least 1 hour.

In a microwave, melt milk chocolate; stir until smooth.  Dip half of the balls into milk chocolate, allowing excess to drip off.  Place on waxed paper; let stand until set.

Melt dark chocolate; stir until smooth.  Dip remaining balls into dark chocolate, allowing excess to drip off.  Place on waxed paper; let stand until set.  Drizzle with melted chocolate and decorate with pearl dust as desired.  Store in an airtight container in the refrigerator.           4 dozen

 

(Recipe for Chocolate Cherry Truffles was on www.tasteofhome.com, 2013)

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Candy Recipe: Chocolate Peanut Butter Balls

May 13, 2012 Leave a Comment

Chocolate Peanut Butter Balls

This Chocolate Peanut Butter Balls candy recipe came from my mother-in-law and is a favorite of my husband’s.  If you like peanut butter cups, you’ll love these!

Candy Recipe: Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls

2 Cups Peanut Butter

1 stick margarine (softened)

1 pount confectioner’s sugar

Candy Kisses (you’ll need approximately 1 “kiss” per ball)

1/4 stick Parafin Wax (cut into small pieces)

Mix the first 3 ingredients well, using your hands if necessary.  Roll into balls about 1 inch in diameter and place on a waxed-paper lined cookie sheet.  Refridgerate for a couple of hours (overnight is best).  Melt the parafin wax and candy kisses in a double-boiler (use 1 kiss per ball, plus maybe 10 extra to be safe).  Make sure the wax and chocolate are mixed well.  Drop cold balls into chocolate 1 at a time, coating each well and lifting them from the chocolate, using 2 teaspoons, and placing them back on the waxed-paper lined cookie sheet.  Refridgerate again until they are easy to handle.  Then place them in a plastic lined container in layers separated by waxed paper and store them in the refridgerator, or even in the freezer if you will be keeping them for a long time.

If you like this Chocolate Peanut Butter Balls candy recipe, please click “Like” below!  Enjoy, and try not to eat too many!!

 

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