Critter Candy Corner

Chocolate Only Candy

If chocolate is in the recipe, you'll find it here.

Families are like fudge . . . mostly sweet, with a few nuts.

Chocolate Peanut Butter Ribbon Fudge    

Cocoa Fudge

2/3 c. cocoa
3 c. sugar
1/8 tsp salt
1 1/2 c. milk
1/4 c. butter
1 tsp. vanilla

Combine cocoa, sugar, and salt in 3 quart pan. Add milk gradually, stirring until smooth.
Bring to a bubbly boil stirring constantly. Reduce heat and boil without stirring to 234°F
Soft ball stage. Remove from heat, add butter and vanilla. Do Not Stir. cool to 100°F
Beat until it thickens and loses some of it's gloss.  Pour and spread in buttered 8 inch pan.
Cool and cut into pieces.

Chocolate Chip Peanut Butter Fudge

 2 c. granulated sugar
 2/3 c. milk
 2 tbs. light corn syrup
 1 tbs. butter
 1 tsp. vanilla
 1/2 c. peanut butter
 1 c. milk chocolate chips

Combine sugar, milk and corn syrup in a heavy saucepan (3 quart); bring to a boil, stirring constantly, until mixture boils.  Continue boiling without  stirring to the soft-ball stage (234 ºF).  Remove from heat.  Add butter,without stirring, and cool to lukewarm (110º F).

Add vanilla and peanut butter; beat until mixture begins to thicken and lose its gloss.  (Watch carefully, this fudge has a short beating time.)  QUICKLY add chocolate pieces, and turn into buttered 8x8x2-inch pan.  While warm, mark into squares.  Cool until firm, then cut as marked.

 Yield: about 3 dozen squares

Combine sugar and milk in kettle.  Boil 5 minutes, stirring constantly. Add remaining ingredients and stir until marshmallows melt. Pour into buttered pan; cool and cut into squares.

Old Time Fudge

3 c. sugar
1 c. whipping cream
3 oz. chocolate, unsweetened
1 dash salt
2 tsp. corn syrup
3 tbs. butter
1 1/2 tsp. vanilla
3/4 c. pecans

Use a 3 qt. pan.  Butter sides of the pan.  Combine sugar, cream, chocolate,salt and the corn syrup.  Heat over medium heat.  Stir  constantly until the sugar dissolves, the chocolate melts and mix comes to boiling.

Cook to soft-ball (234ºF).  Stir only if necessary.  Immediately remove from the heat. Add the butter, and cool to  lukewarm  (110ºF) without stirring. Add vanilla and pecans, beat until thick.  Spread in a buttered shallow pan.

Perfect Peppermint Patties

1  pound  confectioners' sugar
3  tbs. butter or margarine, softened
2  tsp. peppermint extract
1/2  tsp. vanilla extract
1/4  c. evaporated milk
2 c. semisweet chocolate chips
2 tbs. shortening

In a bowl, combine first four ingredients.  Add milk and mix well.  Roll into 1-in. balls and place on a waxed paper lined cookie sheet.  Chill for 20 minutes.  Flatten with a glass to 1/4 in.; chill for 30 minutes.  In a double boiler or microwave safe bowl, melt chocolate chips and shortening.

Dip patties; place on waxed paper to harden and freeze for a short while.

Yield:  about 5 dozen.

One Bowl Peanut Butter Fudge

2 pkg. BAKER'S Semi-Sweet Chocolate (8 squares ea.
1 can  sweetened condensed milk (14 oz)
2 tsp. vanilla
1/2 c.  peanut butter 

Microwave chocolate and milk in large microwavable bowl on HIGH 2-3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Stir in vanilla. Spread in foil lined 8" square pan. Drop peanut  butter by teaspoonfuls on top of fudge. Swirl with knife to marbleize. REFRIGERATE 2 hours or until firm. Cut into squares.
 

2  envelopes unflavored gelatin
2 tbs. cold water
1/2 c.  boiling water
2 c. sugar
1/2 tsp. salt
1/2 tsp. vanilla
flour
3/4 lb. chocolate for dipping
regal icing

Put gelatin in top of double boiler; add cold water.  When gelatin softens, add boiling water and stir well.  Add sugar and salt.  Put over boiling water and stir until sugar dissolves completely.

Pour into large bowl of electric mixer and beat at high speed until mixture is thick but not as stiff as beaten egg whites.  Add vanilla.

Meanwhile, spread flour 2" deep in a large pan.  Push an egg (in shell) into the flour  at intervals, making hollow spaces in which to mold the marshmallow mixture.

Drop marshmallow mixture into the flour molds.  Sprinkle flour lightly over top and put in cold place until set.  Remove mixture from one mold and you have a  half egg.  Trim the flat side of marshmallow half egg to make it even.  You can dip it in melted chocolate to cover and decorate with Regal Icing.

Or you can put two halves together to make an egg, as follows: Dip the rounded part of a half egg in melted chocolate; set aside to cool, flat (uncoated) side down.  Trim flat side of second half egg (to make it even), lift from mold and completely coat with chocolate.

Quickly press its flat side against the flat side of the cooled half egg and you have a whole egg. The chocolate will hold it
 together.

When chocolate coated eggs are cool, trim with Regal Icing put through cake decorator tube.  Make ruffles around them to cover seam where the two halves join and to provide decoration.  Write names of children on their eggs with the icing, or decorate with tiny designs pressed through fine tips of a cake decorator tube.  Frosting my be left white or tinted in pastel colors.  Makes 13 eggs (or 26 half eggs).

This recipe is from HOMEMADE CANDY by the authors of Farm Journal.

Homemade Mounds Bars

5  oz. sweetened condensed milk 
1  tsp.  vanilla
2  c.  powdered sugar
14  oz.  flaked coconut
1 24 oz.   bag of semisweet chips
 

 Blend the milk and the vanilla.  Add the sugar a little at a time till smooth. Stir in the coconut.  The mixture should be firm.  Pat firmly into a 9x13 pan and chill till firm.  Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours

Chocolate Walnuts Creams

Yield: 20 servings

2 1/4 c.  sugar
1/2 c. light corn syrup
2 c. heavy cream, or non-dairy liquid coffee cream
1 lb. semisweet chocolate,melted (about 3 1/2 cups)
2 c. marshmallow creme
1 c. water fondant
1 tsp. vanilla
2 c . English or black walnuts 

This is especially good with black walnuts- giving an old-fashioned flavor to the fudge. Combine sugar, corn syrup, and heavy cream and cook to 244 degrees F. Remove from heat and add semisweet chocolate, marshmallow,
Fondant, and vanilla. Beat by hand or in a mixer until thick and creamy.
Add walnuts. Spread in a 9x13-inch pan. Cut into squares when mixture holds its shape. Makes about 80 pieces.

Chocolate Dipped Strawberries

Yield: 6 servings

1 pt. strawberries with stems on-(preferably a Long-stemmed variety),-washed and Patted dry
4 oz. semisweet chocolate
1 tbs. cooking oil

Spread strawberries on a working surface with wax-paper-covered tray nearby. You will also need one or two bamboo skewers or other picks.

In the top of a double boiler over hot water, melt the chocolate with the cooking oil, stirring to mix thoroughly.  (The cooking oil will add a beautiful shine to the completed sweet.)  Place melted chocolate near working surface, but keep chocolate warm.

One at a time, insert the skewer in the stem end of a strawberry and dip into the chocolate.  Lift out and shake any excess chocolate back into the pot. Place the strawberry on the wax paper and continue with the remaining berries.  The strawberries should set for about 10 minutes before being served.

Chocolate dipped strawberries can be refrigerated for up to 24 hours, during which time the chocolate will harden.

Chocolate Peanut Clusters
 

Yield: 24 candies

1/2 c.  milk chocolate chips -- (Hershey's)
1/2 c.  semi-sweet chocolate chips -- (Hershey's)
1 tbs. shortening -(do not use butter, -margarine or oil)
1 c.  unsalted, roasted peanuts 

 In small microwave safe bowl, place milk chocolate chips, semi-sweet chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred. Stir in peanuts. Drop by teaspoonfuls into 1-inch diameter candy or petite four papers. Allow to set until firm. Store in airtight container in cool, dry place. About 2 dozen candies.

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Chocolate Easter Eggs
 

To increase variety, divide dough into four portions and use extra flavors.In a large bowl, beat butter until fluffy; gradually beat in icing sugar,milk, vanilla and salt. On work surface, knead until smooth. Shape into 3 eggs. Refrigerate
for 1 hour or until firm.

In a bowl over hot (not boiling) water, melt chocolate with shortening;
remove from heat. Using 2 forks, dip 1 egg into chocolate to coat; shake off excess. Repeat with remaining eggs. Place on waxed paper lined baking sheets; refrigerate until chocolate is set.

Icing: In a large bowl, gradually beat sugar into shortening until fluffy.
 Beat in milk until smooth. Divide into batches; beat in food coloring (if using). Decorate eggs.

Extra Flavors: (per one quarter of egg mixture)

Chocolate: beat in 1 tbs. unsweetened cocoa powder

 Maple Walnut: add 2 tbs. chopped walnuts and 1/2 tsp. maple extract

Citrus: beat in 1 tbs. grated orange rind.

Chocolate Dipped Raisins
 

12 oz. raisins
                        Coating
7  oz.  Hershey's® Milk Chocolate Bar -- melted
1  c.   semisweet chocolate discs -- melted

In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in hot water to maintain dipping consistency. Dip several raisins at a time in chocolate. Place in paper candy cup. Repeat with remaining chocolate and raisins. Refrigerate until chocolate sets, about 10 minutes. Store covered in refrigerator.

Chocolate Peanut Butter Cups

Combine over hot, not boiling, water, the milk chocolate chips and vegetable shortening.  Stir until the chips are melted and the mixture is smooth.  Remove from the heat but keep over the hot water. Coat the inside of the candy cups by using 1 t. of the chocolate mixture for each cup.
Place the candy cups in the palm of your hand and rotate gently, using a narrow rubber spatula to push the chocolate up the sides of the cup. Chill.

PEANUT BUTTER FILLING:

In a small bowl, combine the peanut butter, confectioners' sugar and butter, mixing until well blended.  Using slightly rounded teaspoonfuls, shape the peanut butter filling into balls.  Place 1 ball in each chilled cup and press lightly with your fingers to flatten. Spoon 1 level tsp.. of the reserved chocolate mixture on top and smooth over to seal. Chill until
firm, about 45 minutes.  Store in airtight container in the refrigerator.

Chocolate Dipped Peanuts
 

16  oz. peanuts

Coating:
7  oz.  Hershey's® Milk Chocolate Bar -- melted
1   c.  semisweet chocolate discs -- melted

In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in hot water to maintain dipping consistency. Dip several peanuts at a time in chocolate. Place in paper candy cup. Repeat with remaining chocolate and peanuts. Refrigerate until chocolate sets, about 10 minutes. Store covered in refrigerator.

 Preheat oven to 400ºF. Combine all of the ingredients, except for the pecans, in the bowl of a food processor. Process until smooth. Spoon the mixture into a zip top plastic bag.

Arrange the pecans on a baking sheet in star patterns to form the shape of the turtle bodies. Cut off a 1-inch piece from the corner of the plastic bag.

Pipe the mixture out in the center of the pecans to form the "shells"of the turtles.

 Bake until the surface of the "shells" begins to crack and is set, about 15 minutes.

Chocolate Covered Cherries

In mixing bowl, combine sugar, butter, milk, and extract; mix well.
Knead into large ball. Roll into 1 inch balls and flatten each into inch circle. Wrap around cherries and lightly roll in hands. Place with stem up on waxed paper lined baking sheet. Cover loosely and refrigerate 4 hours or over night. Melt the chocolate chips and shortening in a double boiler or microwave safe bowl. Holding onto stem, dip cherries into chocolate; set on waxed paper to harden.

Store in a covered container. Refrigerate 1-2 weeks before serving.
The longer the candies sit the juicier the center will be.

A cheap brand of cherries make a very dry cherry so you may not want to drain them much. If you end up with a dry filling store them on the counter for a week, which seems to help some.

Chocolate Peanut Butter Ribbon Fudge     
      
    
1 c. smooth or crunchy peanut butter
2 tbs. powdered sugar
2 tbs. melted butter
1 pkg. (12 oz.) semi-sweet chocolate pieces
1/2 c. butter, cut into slices
1/2 of a 7 oz. jar marshmallow cream
2 tsp. vanilla
2 c. granulated sugar
1 can (5.33 oz.) evaporated milk

Mix together peanut butter, powdered sugar and melted butter; set aside. In a large mixing bowl combine chocolate pieces, butter slices, marshmallow cream and vanilla. Heat granulated sugar and evaporated milk in a saucepan over low heat, stirring constantly, until mixture comes to a boil. Boil for 6 minutes, stirring constantly.

Pour over chocolate mixture in bowl and stir until thoroughly blended. Turn half of chocolate mixture into well-buttered 8 or 9 inch square pan. Carefully spoon reserved peanut butter mixture over fudge layer, spreading evenly. Refrigerate until set. Cut into squares and serve or give in individual paper candy cups. 

Makes 5 dozen pieces fudge.

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