Posted by Grandma Jeanne on December 12, 2008
1/4 cup butter
1/2 cup confectioner’s sugar
1 teaspoon almond extract
1 egg yolk
8 ounces white chocolate, broken into small pieces
1 cup chopped blanched almonds, lightly toasted
Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly.
Remove from heat.
Add sugar, egg yolk and almond extract; beat with an electric mixer
until smooth.
Transfer to a shallow glass casserole dish.
Cover and refrigerate 1 hour.
Shape mixture into 1 inch balls.
Roll in almonds.
Cover and refrigerate at least 8 hours.
Place in miniature foil cups at room temperature to serve.
Store in airtight container in refrigerator.
Makes about 2 dozen truffles.
Posted by Grandma Jeanne on October 13, 2008
Turtles:
2 squares of chocolate
1/2 cup of butter
2 eggs
3/4 cup of sugar
1 cup of flour
1 teaspoon of vanilla
Icing:
1/2 square of chocolate
1/2 cup of brown sugar
1/4 cup of water
2 1/2 tablespoons of butter
Powdered sugar
Melt 2 squares of chocolate and 1/2 cup of butter.
Beat 2 eggs.
Add sugar.
Fold chocolate mixture into egg mixture.
Fold in 1 cup flour and 1 teaspoon vanilla.
Drop by teaspoon on hot waffle iron (low).
Bake 50 seconds.
Cool and frost.
You can find a wide variety of waffle iron at Amazon.com. Here are just two of the possibilities:
Posted by Grandma Jeanne on September 18, 2008
3 cups semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
dash salt
1 cup chopped pecans or walnuts
1-1/2 teaspoons vanilla
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt.
Remove from heat; stir in nuts and vanilla.
Spread evenly into aluminum foil lined 8 or 9 inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares.
Store loosely covered at room temperature.
Posted by Grandma Jeanne on December 11, 2005
1 can sweetened condensed milk
1 cup light corn syrup
1 teaspoon salt
3/4 cup chopped unblanched almonds, pecans, or walnuts
In a medium heavy saucepan, combine sweetened condensed milk and corn syrup.
Bring to a boil over medium heat. Boil 15 to 20 minutes, stirring constantly. Syrup will be thick and caramel colored.
Add salt and chopped nuts.
Pour syrup into a buttered 8-inch square pan.
Cool at room temperature until firm enough to cut into squares.
Shape these squares into balls. Place in small candy paper cups. Decorate with whole pecans, whole blanched almonds, or chocolate sprinkles.
Posted by Grandma Jeanne on
8 (1 ounce) squares semisweet chocolate
2/3 cup sweetened condensed milk
1/2 cup miniature marshmallows
1/4 cup peanut butter
1 teasoon vanilla extract
1/2 cup coarsely chopped peanuts
In top of double boiler, melt chocolate over hot water.
Stir in sweetened condensed milk and marshamallows. Cook – stir constantly until marshmallows are melted. Remove from heat.
Stir in peanut butter, vanilla, and chopped peanuts.
Spoon mixture into small fluted candy cups.
