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After Dinner Mints

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After Dinner Mints After Dinner Mints Ingredients: 1 egg white 1 Tbs. cream 1 tsp. vanilla 3 drops peppermint oil Food coloring 1 lb. powdered sugar 1 1/2 tsp. butter; softened Combine egg white, cream, vanilla, peppermint oil and desired food coloring. Stir very well. Add box of powdered sugar all at once; mix thoroughly. Work in the butter, adding more sugar if needed to make a firm consistency. Shape into small balls. Arrange balls on waxed paper; press each ball with tines of fork dipped in powdered sugar or cornstarch. Let stand overnight to form a crust, then pack in tins with waxed paper between each layer. These may be frozen and kept for several months. Good to make ahead and have ready for the holidays. Page 1 of 42 Benne Brittle Ingredients: 2 c. sugar 1/2 tsp. vanilla 1/2 tsp. lemon 2 c. parched benne seed Melt the sugar in a saucepan, stirring constantly. When the sugar is melted, add the benne seed, stirring it in quickly. Add vanilla and lemon. Pour at once onto a lightly buttered pan. Mark in one-inch squares while still warm and break along the lines when cold. Page 2 of 42 Better Than Reese's - Peanut Butter Candy Ingredients: 1/2 lb. oleo, softened 1 lb. powdered sugar 2/3 lb. creamy peanut butter 1/3 c. light corn syrup Chocolate coating Mix oleo & peanut butter until smooth. Add corn syrup. Knead in powdered sugar until smooth & heavy & crumbly. Roll into balls & dip into melted chocolate. Page 3 of 42 Cadbury's Creme Egg Ingredients: 1/2 c. light corn syrup 1/4 c. butter, softened 1 tsp. vanilla 1/4 tsp. salt 3 c. powdered sugar 4 drops yellow food coloring 2 drops red food coloring 1 12-oz. bag milk chocolate chips 2 Tbs. vegetable shortening Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy. Remove about 1/3 of the mixture and place it into a small bowl. Add the yellow and red food coloring and stir well to combine. Cover both mixtures and refrigerate for at least 2 hours, or until firm. When mixtures are firm, roll a small, marble-size ball from the orange filling, and wrap a portion of the white filling around it that is roughly twice the size. Form this filling into the shape of an egg and place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat for the remaining filling ingredients, then refrigerate these centers for 3 to 4 hours or until firm. Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on high speed for 1 minute, then stir and microwave again for 1 more minute, and stir. Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper. Chill. After 1 to 2 hours of chilling, dip each candy once more and chill for several hours, or until completely firm. Page 4 of 42 Candied Tea Stirrers Ingredients: Vegetable cooking spray 34 pieces fruit flavored hard candy, crushed 2 Tbs. light corn syrup Heavy weight plastic spoons Line a cookie sheet with waxed paper. Spray with cooking spray. In a small heavy saucepan combine crushed candies and corn syrup and melt over low heat stirring frequently. Spoon candy into bowl of each spoon. Place spoons on prepared cookie sheet with handles on rims and spoons level. Allow to harden. Store in air tight container. Page 5 of 42 Candy Corn Ingredients: 1 c. sugar 2/3 c. white corn syrup 1/3 c. butter 1 tsp. vanilla 2 1/2 c. powdered sugar 1/4 tsp. salt 1/3 c. powdered milk Food coloring (optional) Combine sugar, butter, and corn syrup in pan and bring to a boil stirring constantly. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla. In a separate dish, combine powdered sugar, salt, and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired. Stir until cool enough to handle. Shape. Page 6 of 42 Candy Easter Eggs Ingredients: 3/4 c. mashed potatoes 1/2 tsp. salt 1 tsp. vanilla 3 1/2 c. confectioners sugar 8 oz semisweet chocolate 1 Tbs. vegetable oil In mixing bowl, mix potato, salt and vanilla. Gradually mix in sugar. Cover and refrigerate until cold. Shape 1/2 Tbs. of mixture into an egg shape. Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden. Page 7 of 42 Caramel Apples Ingredients: 6 medium red apples 14 oz. caramels 2 Tbs. milk Wooden skewers Add the caramels and milk to a metal bowl placed over simmering water on the stove. Stir frequently until melted. Remove the stems from the apples and press a skewer into the top. Line a cookie sheet with waxed paper. Dip each apple into the caramel and coat evenly. Place on the waxed paper and allow to set until cooled. Makes 6 Page 8 of 42 Caramel Corn Ingredients: 3 qts. popped popcorn 1 c. firmly packed brown sugar 1/2 c. light corn syrup 1/2 c. margarine 1/2 tsp. vanilla 1/2 tsp. baking soda Put popcorn into a large shallow roasting pan and place in 250 degree? oven while preparing the glaze. In heavy 2- quart saucepan, combine brown sugar, corn syrup and margarine. Stirring constantly, bring to boil over medium heat. Without stirring, then boil for 4 minutes. Remove from heat; stir in vanilla and baking soda. Pour over warm popcorn; stir to coat well. Bake for 1 hour, stirring occasionally. Cool; break apart; Store in tightly covered container. Page 9 of 42 Caramel Lady Apples Ingredients: 12 lady apples, washed and stemmed 2 c. hazelnuts, toasted, peeled, and chopped 1 c. sugar 1/4 c. dark corn syrup 1 c. heavy cream 2 Tbs. unsalted butter Insert a 5-inch dowel or ice pop stick into the top of each apple. Place hazelnuts in a small bowl. Place sugar, corn syrup, cream, and butter in a small saucepan, and bring to a boil over medium-high heat. Continue cooking until the temperature registers 245° on a candy thermometer, 10 to 12 minutes. Fill a large bowl with ice water. Remove saucepan from heat, and briefly plunge it into ice water to stop the cooking. Dip one apple into the caramel, coat the top and sides using a spoon, and roll the bottom in the nuts. Transfer to a serving platter. Repeat with the remaining apples. Page 10 of 42 Caramel Popcorn Balls Ingredients: 1/3 c. butter or margarine 1/2 c. corn syrup 1 c. brown sugar 1 tsp. vanilla 10 c. popped popcorn Melt the butter in a soup pot. Add corn syrup, brown sugar, and vanilla. Stir & bring to a boil. Remove from heat. Add popcorn & mix in. Put waxed paper on your countertop. Form popcorn balls and lay on wax paper to harden. Makes about a dozen balls. Page 11 of 42 Chocolate Peanut Butter Fudge Ingredients: 1 container of chocolate frosting 1 pkg. of peanut butter chips Empty contents in a microwave-safe dish. Cook on high for about 40 seconds. Stir and keep cooking in 40-second intervals until all the chips are melted. Pour into a 8x8 pan and chill until set. Page 12 of 42 Christmas Hard Candy Ingredients: 3 1/2 c. sugar 1 c. light corn syrup 1 c. water 1/4 to 1/2 tsp. cinnamon oil or peppermint oil 1 tsp. red or green food coloring In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium-high heat until candy thermometer reads 300 degrees (hard-crack stage), stirring occasionally. Remove from the heat; stir in oil and food coloring. Immediately pour onto an oiled cookie sheet. Cool; break into pieces. Store in airtight containers. Page 13 of 42 Cookies ´n Cream Fudge Ingredients: 3 (6-oz.) pkg. white chocolate baking squares 1 (14-oz) can Eagle Brand milk 1/8 tsp. salt 3 c. coarsely crushed chocolate creme-filled sandwich cookies . In heavy saucepan, over low heat, melt white chocolate squares, Eagle Brand and salt. Remove from heat; stir in crushed cookies. Spread evenly into waxed paper-lined 8-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store tightly covered at room temperature or in refrigerator. Page 14 of 42 Cream Cheese Mints Ingredients: 1 3-oz pkg. cream cheese 4 drops food coloring 1 tsp. flavoring to coordinate with food coloring (mint - green, lemon - yellow, strawberry - pink) 1 Tbs. milk 1 lb. confectioner's sugar Stir first 4 ingredients until well mixed. Mix the sugar into the cream cheese mixture, kneading it with your hands. When completely mixed, roll into a large sausage. Break off small amounts and roll into balls, about 1" diameter. Place balls on waxed paper, and press flat with fork dipped in confectioner's sugar. Let dry until tops are just dry, then flip and dry out underside. Store in airtight container so they don't dry out any further. Yields 80-90 mints. Page 15 of 42 Creamy Pralines Ingredients: 1 c.
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