Almond Toffee

Almond Toffee

1 cup sliced almonds
1 cup unsalted butter
1 cup granulated sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 cups dark or semi-sweet chocolate chips
3/4 cup white chocolate chips

Heat oven to 350 degrees F.  
Line a 13x9-inch baking dish with foil.

Place almonds on a cookie sheet and bake 8 minutes or until lightly toasted.
Bring butter, sugar, water and salt to a boil, in a large saucepan, over medium heat.  Boil for about 10 minutes, stirring occasionally.  When hot syrup turns light golden brown, stir in almonds.  Continue to cook, stirring constantly, until syrup starts to turn golden brown.  Quickly remove pan from heat and stir in baking soda and vanilla until combined; pour toffee into prepared baking dish.

Sprinkle chocolate chips on top of toffee and wait a few minutes for them to melt before spreading evenly.  Sprinkle white chocolate chips on top, wait to melt, and swirl into chocolate.  Cool completely before cutting into pieces.

To make a mint variation, sprinkle 1/2 cup crushed Thin Mint cookies on top, followed by 2 crushed candy canes.

Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 Davidson's Safest Choice Pasteurized Shell Egg Yolks
1 1/3 cups all purpose flour
1 3/4 cups mini chocolate chips, divided use
4 teaspoons shortening

Melt butter in a large saucepan over medium heat; continue to cook for 2 minutes, whisking constantly, until butter foams and turns light golden brown. Pour butter into large mixing bowl.

Add sugars, vanilla and salt to butter, and mix using a mixer on medium speed, until well combined - about 2 minutes. Beat in egg yolks until combined - about 1 minute. Reduce mixer speed to low and beat in flour until well combined. Stir in 1/2 cup mini chocolate chips until combined.

Roll cookie dough into 24 balls. Freeze for 30 minutes.

In a medium bowl, melt remaining 1 1/4 cups mini chocolate chips and shortening in the microwave, stirring twice, until melted and smooth - about 1-2 minutes.

Dip cookie dough balls into chocolate and place on waxed paper to dry.

Makes 24 truffles

Andes Mint Brownie Truffles

Andes Mint Brownie Truffles

1/3 cup oil
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/3 milk
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all purpose flour
1/3 cup Andes Mint Pieces, plus additional for sprinkling
1/2 block white almond bark

Heat oven to 350 degrees F. Coat a 9-inch cake pan with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat oil, sugar, vanilla, milk, cocoa powder, baking powder, baking soda and salt until well combined - about 2 minutes. Reduce mixer speed to low and beat in flour until just combined.

Pour batter into pan and sprinkle 1/3 cup Andes mints on top; bake 20-25 minutes or until set and no longer wobbly. (No eggs so you don't have to worry about it being done.) Cool brownie until cool enough to handle. Well cool, take spoonfuls of brownie and roll into balls.

Melt the almond bark in a medium bowl until melted. Stir in a little green food coloring if desired. Dip brownie balls into almond bark and set on waxed paper to dry. Sprinkle additional Andes mints on top if desired.

Makes 32 truffles

Almond Joy Truffles

Almond Joy Truffles

1/3 cup heavy cream
4 tablespoons butter
8 ounces dark chocolate, coarsely chopped
20 almonds, toasted
1 1/4 cups sweetened flaked coconut, toasted

In a small saucepan, over medium-low heat, heat cream and butter until hot. Turn heat off, and stir in chocolate until melted. Chill chocolate in the freezer or refrigerator until firm. Roll chocolate into 20 balls and place almonds in the centers of them. Roll truffles into coconut.

Makes 20 truffles

Cashew-Caramel Popcorn Toffee

Cashew-Caramel Popcorn Toffee

2 cups crushed caramel popcorn
1/2 cup unsalted butter
1 cup packed brown sugar
3 tablespoons water
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup finely chopped salted cashews, toasted

Line an 8x8-inch baking dish with foil; coat foil with cooking spray. Place popcorn evenly into dish.

Melt butter in a large saucepan over medium heat; stir in brown sugar and water until combined. Cook mixture, without stirring, for about 8 minutes or until the hot syrup is a deep golden brown. Stir in vanilla and baking soda until combined. Working quickly, pour hot toffee evenly over popcorn. Sprinke cashews over the top.

Cool completely before lifting out foil and slicing

Candy Compost Bars

Candy Compost Bars

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt, plus an additional 1/2 teaspoon
1/2 cup old fashioned oats
1/2 cup unsalted butter, softened, plus 2 tablespoons
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup semisweet or dark chocolate chips, melted, plus an additional 1/4 cup, melted
1/2 cup finely chopped peanuts
1/2 cup finely chopped mini candy bars (such as Snickers)

2 tablespoons creamy peanut butter
1/4 cup corn syrup
2/3 cup peanut butter chips
4 cups popped popcorn
1/2 cup finely chopped mini candy bars (such as Twix)
1/2 cup M&M's

Preheat oven to 350 degrees F. Butter bottom and sides of a 13x9-inch baking dish and line with foil; butter foil.

In a medium bowl, sift together flour, baking soda and 1/4 teaspoon salt; whisk in oats until combined. In a large mixing bowl, using a mixer on medium speed, beat together 1/2 cup butter and sugar until creamy, about 1 minute. Beat in egg and vanilla until combined. Beat in 3/4 cup melted chocolate until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined; beat in peanuts and candy bar until combined. Dump the batter into the prepared dish and flatten evenly into one layer. Bake for 25-30 minutes or until set and golden brown around edges.

To make the popcorn layer, melt the additional 2 tablespoons butter in a large saucepan over medium heat; stir in peanut butter, corn syrup, and additional 1/2 teaspoon salt, and bring mixture to a simmer. Remove pan from heat and stir in peanut butter chips until melted; stir in popcorn until well combined, followed by chopped candy bar. Spread and pack popcorn over chocolate cookie layer.

Pipe or drizzle remaining melted chocolate on top of bars, then sprinkle and press M&M's into the surface. Cool completely before slicing into bars.

Makes 18 bars

Oreo Truffles

Oreo Truffles 

1/2 cup heavy cream
3 tablespoons butter
12 ounces semi-sweet chocolate chips
1 cup very finely chopped Oreo cookies

Bring cream and butter to a boil in a medium sized saucepan over medium heat. Remove pan from heat and stir in chocolate until melted. Cool saucepan in the refrigerator for about an hour, or until firm enough to shape into balls.

Roll chocolate into 35 balls, place on a small sheet pan, and freeze for about 5 minutes. Place Oreo cookie crumbs in small bowl and roll chocolate balls into the mixture, coating completely. Drizzle melted white almond bark on top, if desired.

Makes 35 truffles.

S'mores Truffles

S'mores Truffles

Ingredients:
2 tablespoons unsalted butter
1/2 cup heavy cream
2 cups milk chocolate chips (12 oz.)
24 mini-marshmallows
1 cup finely crushed graham crackers

Directions:
Melt butter in a medium sized saucepan over medium heat; whisk in cream and bring to a boil. Remove pan from heat and stir in chocolate chips until melted and smooth. Chill saucepan in refrigerator for 1 hour, or until chocolate is solid and rollable; roll into 24 balls, stuffing a mini marshmallow into the center of each. Chill truffles a few minutes before rolling in graham cracker crumbs; chill for a few minutes again so they solidify a little more.

Makes 24 truffles

Homemade Marshmallows

Homemade Marshmallows

Ingredients:
Butter, for greasing & confectioners' sugar, for coating
2 tablespoons gelatin
1/2 cup cold water
2 cups granulated sugar
3/4 cup boiling water
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract

Directions:
Butter an 8x8-inch square baking dish. Line with waxed paper, then butter waxed paper, and lightly coat with confectioners' sugar.

Disolve gelatin in cold water, in the bowl of a stand mixer, using whisk attachment.

In a large saucepan, over medium high heat, whisk together granulated sugar, boiling water and salt; bring to a boil, whisking frequently. Stop whisking, and cook for 15-20 minutes, or until a thermometer reads 236 degrees F.

Pour syrup slowly over gelatin. Add vanilla extract, and beat on medium speed, for 20 minutes, or until thick and cool.

Butter a spatula, and scrape marshmallow cream into prepared dish; smooth the surface. Freeze overnight, then remove waxed paper from dish, lifting out marshmallow. Peel waxed paper off, then cut into squares, on a cutting board, using a buttered-sharp knife. Lightly dust marshmallows with additional confectioners' sugar.

Makes 36 mallows (This depends on how big you cut them)

Blood Orange & Blackberry Gelées

Blackberry chewy jelly candies coated in sugar.

Blood Orange &Blackberry Gelées

Ingredients:
4 (1/4-ounce) envelopes unflavored gelatin
1 cup water
2 cups granulated sugar plus additional for tossing
1 teaspoon fresh lemon juice
3/4 cup combination of blood orange and blackberry purée (strain blackberry seeds)

Equipment: an 8-inch square nonstick baking pan

Lightly oil baking pan.

Directions:
Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.

Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.

Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.

Servings: Makes about 4 dozen candies

Emiline's World Famous Chocolate Truffles

The best homemade truffles.  My friends love these!

Chocolate Truffles

Ingredients:
1 (12 oz) bag dark chocolate chips
1 (4 oz) bar 60% bittersweet chocolate
2 teaspoons amaretto liquor
1 teaspoon vanilla extract
3/4 cup heavy whipping cream
4 tablespoons unsalted butter
Cocoa powder, Toasted coconut, Toasted chopped nuts, Melted white chocolate, etc.

Directions:
Place the chocolate, amaretto, and vanilla, in a large bowl.
Heat the cream and butter, in a small saucepan, over medium heat, until hot. Pour the cream over the chocolate, and stir until chocolate is melted. If chocolate doesn't melt easily, place the bowl over a saucepan of simmering water, and stir until chocolate melts.

Cool the chocolate in the refrigerator for 1 hour, or until it becomes firm, but soft enough to work with. Using your hands, roll the chocolate into small (3/4-1 inch) balls, and place them on a small sheet pan lined with waxed paper. Place the pan in the freezer for about 2-3 minutes, then roll the balls in cocoa powder, coconut, nuts, or whatever you like. If you want to dip the balls in white chocolate, freeze them for an additional few minutes, before coating them.

Store in the refrigerator, or you can freeze them, because they hold up well.

Yield: I think it was around 25-30 truffles, but I could be wrong.