Candy Recipes

[Clarice]

Sweet Williams

Center:

2 lbs powdered sugar
2 cubes softened butter or margarine
1 14 oz can sweetened condensed milk
1 1/2 cups coconut
1 1/2 cup chopped nuts (optional, I've used walnuts and macadamias)

Coating:

1 Tablespoons shortening
18 oz semi sweet chocolate chips (1 1/2 12 oz bags)
3/4 cube parawax

Center:

Mix sugar, butter and milk. Add coconut and nuts. Mix thoroughly.
Refridgerate until firm, between 2 to 4 hours.
Roll into balls of desired size (1/2 to 1 inch balls).
Place on cookie sheets lined with waxed or parchment paper and refridgerate until firm or freeze for about 30 minutes.

Coating:

Melt shortening, wax and chocolate in a double boiler.
Remove from heat.

Dip centers into coating using toothpicks, bamboo skewers or candy dipping utensil. Place on waxed or parchment paper.

Candy should be kept refridgerated or frozen until ready to serve. Bring to room temperature before serving.

Helpful hints:

When mixing centers it may seem too dry but stick to the recipe it will blend.

If coating starts to cool and thicken reheat on double boiler.

Try using different flavorings such as peppermint, orange, maple etc. The original recipe says not to omit the coconut but I have used peppermint without the coconut and it worked just fine.

[Clarice]

Rocky Road

Semi sweet or milk chocolate chips
Mini marshmallows
Dry roasted unsalted peanuts

Mini muffin pans
Mini paper muffin cups

Melt chocolate chips in a double boiler.
Place 5 marshmallows in each muffin well.
Add peanuts (enough to finish filling each well, don't overfill).
Carefully add melted chocolate to each well using a knife to work the chocolate to the bottom of the wells (don't stir the chocolate in or you will melt the marshmallows).

Tap muffin pan on a counter or table a few times to work out air bubbles.
Place pan in freezer till candy has hardened.

Once candy has hardened take the pan out of the freezer and hit pan on a hard surface to break candies out of the wells. It will take a bit of banging to get the candy out. if the candy is stuck and starts to warm refreeze or place in a warm oven to melt the sides a little. Once warmed run a knife around the edge to get the candies out. Place the candies in paper muffin cups and place on a cookie sheet.
Warm the candies in a warm oven just a few seconds to allow the paper to stick to the bottom of the candy. Refreeze or refridgerate to reharden the candy.

Helpful hints:

I did not put in a measurement of chocolate chips because depending on how many you plan to make you will need to keep adding more chocolate. Usually 1 12 oz bag will make 1 dozen candies.