Tag: candy

Chocolate · Desserts

Popping Pretzels

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2015-09-22 13.36.20

I know what you are thinking, “and she wonders why she keeps putting on the pounds”. But, trust me, these are an addiction that you will be grateful for. They take 5 minutes to make and you can make them for any holiday by just changing out the color of candy melts and M&M’s.

So far, I have not been able to find any Fall colored M&M’s yet, so just picked out the brown, yellow and orange ones from the bag I had. I posted these a couple of years ago and for some reason, did not make them last year. Probably because I knew if I did, I would be admitted to the 1800chocolatehoarders. But folks, this has been a tough year. Learning how to live in a house with a newly retired husband, well…let’s just say that I have earned every bite of chocolate I can get my hands on. It is so weird that I don’t even really like pretzels, but when you put chocolate on them, they become a whole new food group to me.

It has been so easy to convince myself that at least I’m not popping pills. Maybe after this, diet pills will be in my future, but will wait until the whole bag of pretzels and M&M’s are gone.

1 bag of waffle pretzels

1 bag of orange candy melts (Found mine at Michaels for $1.99)

M&M’s (any flavor you like, but the plain is what I used today)

Preheat oven to 225. On a baking sheet, place the waffle pretzels in a single layer. Place a candy melt in the center of each pretzel. Place in preheated oven for about 2 minutes. I take mine out just before the little tip of the candy melts goes flat. Have your M&M’s ready to place one in the center of each candy melt.

So perfect for those evenings of watching The Voice or Castle or sharing (yeah, right, like I’m going to actually give some away…I don’t think so) with a neighbor! Seriously, these are so great to take to parties or to your son and daughter-in-laws house when you babysit, because they never have any desserts in the house…oops did I say that out loud?

Chocolate · Desserts · Holiday Fare

Christmas Crack Candy

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Oh Great, something else for me to get addicted to. As of 2 days ago, I am not additcted to the Red Velvet Cookies and now this. A friend just called me and said, “RUN do not walk to the store and buy everything you need for this candy.” So as soon as I post this, Frosty is driving our sleigh to Kroger so I can get the necessary ingredients. Will let you know if I am checking myself into Candy Treatment Center’s of America tomorrow.
1 16 oz jar salted peanuts
1 16 oz jar unsalted peanuts
1 – 12 oz bag(s)
semi-sweet chocolate chips
1 – 12 oz bag(s)
milk chocolate chips
2 – 10 oz bag(s)
peanut butter chips
2 – 1 lb pkg
white almond bark or vanilla candy coating

Directions Step-By-Step

1

Spray your crockpot with Pam then layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour. Then break off into chunks.  Enjoy!

Desserts

Chocolate Truffles

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Chocolate Truffles
Chocolate Truffles

This past weekend, we were in Big Bear and went to a Chocolate Tour. One of the locations had these delicious little gems that were just chocolate truffles dusted with fairy dust, I mean powdered sugar. I came home and immediately found my old recipe that I use to make and use as decorations on top of chocolate cakes. They were the same consistency and the only difference was that they had added peppermint flavoring.

2 tables butter

1 (14 oz) can of Eagle Brand Sweentened Condensed Milk (not Pet Milk)

3 tables cocoa powder

*If desired, add 1/2 teas peppermint extract

1 cup chocolate sprinkles or powdered sugar or just coarse decorating sugar

Melt the butter in a nonstick pan over medium heat. Using a long handled spoon, stir in the Eagle Brand and cocoa powder. Cook, stirring constantly until the mixture starts to bubble and you can see the bottom of the pan. Grease a bowl with butter and pour the mixture into the bowl. Let cool about 30 min to 1 hour. Pour sprinkles into a bowl, (or powdered sugar or decorators sugar) into a separate bowl. Roll the cooled chocolate mixture into small balls (a little larger than a teaspoon, these are so rich you won’t want to make them larger)

Roll the balls in the sprinkles/sugar and place on a plate. Refrigerate until ready to serve.

Cakes · Chocolate · Desserts

Linda Cooper’s Pralines

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Bunco is at our house tonight so thought I would surprise the ladies and make some fudge and pralines. Linda Cooper gave me this recipe in the 80’s and we have made it ever since for holidays and have given away plates of them. They are easy to make, you don’t need a candy thermometer, just a chair to sit on while you stir it for 20 minutes.

This recipe is scrumptious as a filling on a layered chocolate cake which you then pour chocolate ganache over the top.

2 cups sugar

2 cups chopped pecans

1 cup  Pet Evaporated Milk

3 tables white Karo syrup

3 tables butter

1 teas vanilla

In heavy saucepan, bring to a boil the milk, sugar and Karo. When mixture begins to boil, set timer for 20 min ,stirring constantly (even when you are waiting for it to boil) and cook for the 20 min. (on a really low humid day, I only cook  mine for 18 min because I don’t want it to get too hard). When mixture has boiled for 18-20 min, take off heat and add the butter and vanilla. Stir and beat until the mixture starts to get thick. At this point, add the pecans and continue stirring until mixture is beginning to firm up. At this point, drop by teaspoons full on a sheet of waxed paper. Allow to cool and take to the TV room and eat as much as you want.

*If you use this as a filling for chocolate layer cake, I would only cook no longer than 18 minutes. As it begins to firm up as you are stirring it after you have taken it off the heat. Pour it on the bottom layer of a chocolate cake. When it has hardened, put the top layer of the cake on top and then pour your favorite recipe of ganache over the top. (You don’t want the filling to be as hard as the candy, so I wouldn’t cook it as long if you are using it as a filling.)