eat to low and add chocolate. Let stand 1 minute, then
an.
Put the butter, chocolate, sweetened condensed milk, corn syrup
double boiler, combine the chocolate, butter, coffee, and rum. Set
ee note in my Chocolate Tart Dough recipe regarding this step.)
Add milk, sour cream, melted chocolate, butter, eggs, and vanilla.
Chocolate Caramels:
Melt chocolate; add syrup and 1/2 pint cream.
Cook 10 minutes and add remaining ingredients.
Cook until soft ball stage on candy thermometer (255\u00b0).
Melt butter.
Add sugar and salt.
Stir in corn syrup. Gradually add condensed milk.
Stir constantly over medium heat until it reaches a firm ball stage (245\u00b0).
Remove from heat and add vanilla.
Pour into well buttered 9 x 9-inch pan.
Cool, cut and wrap.
Makes about 50 caramels.
Melt caramels and heavy cream.
Add rum flavoring.
Cool 5 minutes.
Fold in whipped topping.
Chill in refrigerator.
Combine first 7 ingredients in heavy saucepan.
Cook over low heat, stirring constantly, until sugar dissolves.
Cook until candy forms a firm ball in cold water (245\u00b0 on candy thermometer). Remove from heat.
Stir in vanilla.
Pour in a 9 x 9 x 2-inch pan. Do not scrape pan.
Nuts can be pressed into top, if desired.
Let cool.
Cut into 3/4-inch squares.
Let dry.
Wrap.
Makes 144 caramels.
nch springform pans.
Microwave chocolate squares in a microwave-safe
Combine first 4 ingredients in a heavy saucepan. Bring to a boil, stirring constantly. Reduce heat and cook 5 minutes. Add chocolate and milk. Stir until chocolate melts.
Cook over medium heat, stirring frequently, until mixture reaches soft ball stage (238\u00b0). Remove from heat and stir in vanilla. Pour mixture into a buttered 9-inch square pan. Sprinkle with almonds. Cover and chill overnight. Cut into squares. Store in refrigerator.
Yields 3 dozen.
s dissolved: sugar, corn syrup, chocolate, salt and 1/2 cup
Thoroughly mix together almond paste, chocolate and almonds. Knead on surface sprinkled with 1 to 2 tablespoons of powdered sugar until of uniform color and consistency.
Shape into a roll about 6-inches long.
Roll in powdered sugar.
Wrap in plastic wrap and refrigerate for at least 12 hours.
Cut roll into 1/4-inch slices.
Makes 2 dozen candies.
Cook molasses, sugar and butter until it forms a soft ball in cold water.
Add chocolate and cook 3 minutes longer.
Pour into shallow buttered tins.
When nearly cold, cut in squares.
Nuts may be added at the last if desired.
Cut chocolate in small pieces.
Add sugar, butter or margarine, salt, syrup and cream.
Cover and boil 5 minutes. Uncover.
Boil slowly, stirring constantly, to firm ball stage. Remove from heat.
Add flavoring and stir until blended.
Pour quickly over nuts which have been placed in a well buttered pan. When cool, cut in squares.
Heat oven to 350\u00b0. Generously grease 12-cup Bundt pan with shortening; lightly flour. Mix cake mix, chocolate milk, butter, eggs, sour cream and pudding mix (dry) in large bowl with spoon until blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
Melt butter.
Add brown sugar, syrup, milk and chocolate. Cook to 240\u00b0 on candy thermometer.
Remove from heat and stir in vanilla.
Pour into greased container (about 8 x 8-inch).
Let cool completely and cut into pieces.
Shape and wrap each piece individually in wax paper.
Stir sugar, syrup, milk and butter over medium heat until sugar is dissolved.
Cut chocolate into small pieces and stir in with others.
Boil slowly.
Add vanilla.
Pour candy into lightly buttered tins.
When firm, about 3 hours later, put on a board and cut into 3/4-inch squares.
Add sugar, butter, salt, syrup and cream to chocolate squares.
Boil 5 minutes.
Simmer, uncovered, slowly, stirring constantly, to form a ball stage or to 240\u00b0.
Remove from heat; add flavoring.
Pour into buttered pan, 6 x 10.
Cool.
Best when left overnight.
Cut into 3/4-inch squares.
Cook the
sugar,
molasses, chocolate, butter, salt and 1/2 of the
cream
to
the thread stage (230\u00b0).
Add remaining cream gradually and continue to cook to the hard ball stage at (254\u00b0). Remove
from
stove.
Cool.
Beat
well and pour into buttered pans.
Cut into squares when nearly cold.