Indulge your Sweet Tooth with old-fashioned Martha Washingtons and Chocolate-Covered Cherries. For a more modern taste, try "Peanut Butter Cup" Candy or Chocolate Covered Pretzels.
- Carolina Divinity Fudge
- Chocolate Covered Cherries
- Chocolate Covered Peanut Butter Sandwiches
- Chocolate Covered Pretzels
- Chocolate Truffles
- Martha Washingtons
- Microwave Fudge
- Mom's Date Loaf Candy
- Nut Bark Candy
- Peanut Butter Bon Bons
- "Peanut Butter Cup" Candy
- Texas Millionaires
- Toffee Popcorn
- Add Your Favorite Candy Recipes
Here's a Sample Recipe from the Candies Chapter; Enjoy!
Here's an easy recipe for a hard-to-find, old-fashioned treat. But you've got to be VERY patient & let them ripen in the fridge for a week or two before serving (the longer, the better!). Well worth the wait.
Chocolate Covered Cherries
(From The American Gourmet Collection Cookbook)
60 Marachino Cherries with Stems
3 tablespoons Butter
3 tablespoons Light Corn Syrup
2 cups sifted Confectioners Sugar
1 pound Chocolate Candy Coating
1. Drain cherries thoroughly on paper toweling.
2. Combine butter and corn syrup. Stir in confectioners sugar and knead until smooth (may be chilled if it is too soft).
3. Shape 1/2 teaspoon of the sugar mixture around each cherry. Place coated cherries on a baking sheet lined with waxed paper. Chill.
4. Microwave chocolate in a microwave-safe bowl for 4-5 minutes on 50% power until melted. Stir after 2 minutes and check and stir often, being careful not to burn it.
5. Holding each cherry by its stem, dip into melted cholate, spooning chocolate over its top to coat entirely.
6. Place cherries on a wax paper-lined baking sheet. Chill.
7. Store cherries in a covered container in the refrigerator, and allow them to ripen for 1 or 2 weeks before serving. Yield: 60.
