CHOCOLATE MINT CANDY RECIPE: HOW TO MAKE IT
I never made candy before until I tried this recipe. Now I make it every holiday. —Kendra Pedersen, Battle Ground, Washington
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.
Nutrition Facts : Calories 60 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 8mg sodium, CarbohydrateContent 9g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
DARK CHOCOLATE BOURBON BALLS RECIPE: HOW TO MAKE IT
Remember the days at Grandma and Grandpa's house when you made these wonderfully traditional treats? We love these Kentucky Derby bourbon balls—the blended taste of bourbon and pecans is irresistible! —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Combine 1 cup pecans and bourbon; let stand, covered, for 8 hours or overnight., Cream butter and confectioners' sugar, 1/4 cup at a time, until crumbly; stir in pecan mixture. Refrigerate, covered, until firm enough to shape, about 45 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., Dip in chocolate coating; allow excess to drip off. Sprinkle with remaining 1/4 cup pecans. Let stand until set.
Nutrition Facts : Calories 124 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 15mg sodium, CarbohydrateContent 16g carbohydrate (15g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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- Preheat oven to 350° and line two large baking sheets with parchment paper. In a large bowl using a hand mixer, beat butter and sugar until mixture is pale and fluffy. Add egg and peppermint extract and mix until fully combined. Add flour, baking soda, baking powder, salt and green food coloring and mix until just combined and dough is green to your liking. Fold in chopped Andes. Using a small cooking scoop, form small balls and place on baking sheets about 2" apart. Sprinkle with sugar. Bake until cookies are puffed and set, 10 to 12 minutes. Let cool for 10 minutes on baking sheet then transfer to a wire rack to cool completely.
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