Foods Recipes

1 3/4 lb Milk chocolate, divided

1 c Whipping cream

1/4 c Kahlua

1. Chop finely 1 lb of the chocolate. Melt in a double boiler to 120

degrees. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120 degrees. Add the chocolate to the cooled cream and stir until the mixture is smooth. 2. Stir the Kahlua into the chocolate, mixing well. scrape onto a baking

sheet and refrigerate until firm. 3. Finely grate the remaining 3/4 lb of the chocolate. (This is easiest

to do using the grater blade of a food processor.) Remove the filling from refrigeration and form into small rough balls. Place on a baking sheet lined with wax paper. 4. Roll the truffles in the grated chocolate, pressing gently to adhere.

5. Refrigerate overnight. Remove from refrigeration 15 minutes before

serving. Note: these truffles do not hold well at room temperature.

1 1/2 c WHIPPING CREAM

1 c LIGHT CORN SYRUP

1/4 c BUTTER

3 c SUGAR

1 t VANILLA

1 c BRAZIL NUTS

1 c PECANS

1 c WALNUTS

1 c CANDIED CHERRIES

1 c CANDIED PINEAPPLE

Butter a 9 x 13-inch baking pan; set aside. In a heavy 4-quart saucepan, combine cream, corn syrup, butter and sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of the pan with a wet pastry brush. Clip on candy thermometer. Cook to 238 F (115 C) or soft- ball stage. Remove from heat and let stand undisturbed until the thermometer reads 200 F (95 C). Remove thermometer. With a wooden spoon, beat mixture until it thickens and lightens in color. Stir in vanilla, nuts and fruits and mix well. Turn into prepared pan, pressing mixture into corners. Refrigerate 24 hours. Cut into 1-inch squares and serve or dip into tempered chocolate if desired. Shared by ELLIE COLLIN (CMKD93F).

1 1/3 c Sugar

1/2 c Butter or margarine

2/3 c Non-dairy liquid coffee

Cream 1/8 t Salt

1/2 lb White chocolate coating-

(wafers or block chocolate, Finely chopped) 2 c Miniature marshmallows

1/2 t Vanilla

Dipping chocolate (optional) Excellently flavored, easy to make creamy white fudge. Cook first 4 ingredients without stirring to 238 degrees F. Remove from heat and add the next 3 ingredients. Blend well. Pack into a 9-inch square pan. When partially cool, cut into squares. Other colors of chocolate (pink, green, yellow, butterscotch) can be added instead of white. adding appropriate flavoring, fruits or nuts. The fudge can be packed in pans and cut in squares or bars, or rolled in a log and sliced, then dipped in chocolate. Makes about 64 pieces.

3 c Sugar

1 c Corn syrup

1 1/2 c Light cream

1 1/2 ts Vanilla

3/4 c Pecan halves

3/4 c Walnuts;chopped

1 c Red & green

-candied cherries -diced 1 c Candied pineapple

-diced Grease a 8x8" pan with butter for the finished fudge. Lightly oil a large, heavy-bottomed saucepan. In it, combine the sugar, corn syrup and cream. Cook over low heat, stirring until the sugar is dissolved. Increase the heat to moderate and heat to boiling, stirring occasionally. Cook, without stirring, until the mixture reaches the soft ball stage, 240F. Remove from the heat. Beat immediately until it begins to lose its gloss and starts to get stiff. Add the vanilla. Slowly stir in the nuts and fruit. Pack into the prepared pan and chill. Cut into small squares when cool. This delicious fudge will keep soft for weeks if stored in an air-tight container in a cool place.

-Dottie Cross TMPJ72B 4 tb (1/2 stick) unsalted butter

8 oz White chocolate; finely chop

1 c Shredded sweetened coconut;

-divided 1 Large egg yolk; at room

-temperature 2 tb Coconut liqueur or light rum

1/2 ts Vanilla extract

Melt the butter in a heatproof bowl over very hot, not simmering, water. Add the white chocolate and melt, stirring occasionally, just until smooth. Remove from the heat and whisk in 1/4 cup of the coconut, the egg yolk, coconut liqueur, and vanilla. The mixture may separate, but keep whisking and it will come together. Cover tightly with plastic wrap and refrigerate until firm, at least 3 hours or overnight. Using a melon baller, scoop up the mixture and roll into 1-inch balls. Roll each ball in the remaining coconut, pressing the

coconut on so it will adhere. Refrigerate until ready to serve. (The truffles can be prepared up to 3 days ahead, tightly covered, and refrigerated, or frozen for up to 1 month. Makes about 30 truffles. Source: "An Edible Christmas" cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C