Two Candies and a Cookie Recipe
Buttermilk Fudge
Copycat Almond Roca
Peanut Butter Sandwich Cookies with Ganache Filling
The Recipes
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Buttermilk Fudge
Makes about 1 pound.
From Best Recipes: Simple, Easy Candy recipes.
1-cup Buttermilk
1 teaspoon Baking soda
2 tablespoons Corn syrup
2 tablespoons Butter or margarine
2 cups Sugar
1 teaspoon Vanilla
1 cup Chopped pecans
1. Butter 8-inch square pan. Lightly butter side of 3-quart saucepan.
2. Combine buttermilk and baking soda in prepared saucepan, and then add corn syrup, butter and sugar. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down sides of pan with pastry brush frequently dipped in hot water to remove sugar crystals.
3. Add candy thermometer, reduce heat to low. Stir mixture occasionally. Continue to cook until mixture reaches the softball stage (238 F).
4. Pour into large heatproof mixer bowl. Cool to lukewarm. Add vanilla and beat with heavy-duty electric mixer until thick. Beat in pecans when candy starts to lose its gloss. Spread in prepared pan. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator.
Note:
Mixture boils up!! Make sure to use a large 3-quart saucepan!!
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Copycat Almond Roca
1-pound butter
2 cups sugar
1/2 cup almonds whole
12 ounces chocolate chips (semisweet)
1/2 cup walnuts ground in a blender
Melt butter over high heat. Add sugar, stirring until it foams up well. Continue over high heat, adding almonds.
Continue to cook, stirring continually until mixture is color of mahogany and sugar is
all melted. (Take it off the heat for a moment if it starts to smoke.)
Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly.
After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly.
Candy is thoroughly cooled when the chocolate is dull looking. (Cool at least three hours at room temperature.) Break into pieces and it's ready to eat.
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Peanut Butter Sandwich Cookies with Ganache Filling
This is really a recipe for peanut butter yoyo cookies—thin peanut butter wafers sandwiched with a creamy chocolate filling. This recipe is bound to be a hit at your house. It is one of our favorite recipes.
For the very best cookies, use a quality chocolate though good quality chocolate chips will make a fine cookie.
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
3/4 cup peanut butter
1 1/4 cups all-purpose flour
1 teaspoon baking soda
Preheat the oven to 325 degrees.
1. Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, egg, and vanilla and beat until smooth. Add the peanut butter and mix.
2. Add the flour and baking soda and beat until combined.
3. Refrigerate the dough for 20 minutes to firm up slightly.
4. Divide the dough into two portions. Using wax paper, roll each portion into logs 1 1/2-inches in diameter. Refrigerate for two hours or until firm.
5. Cut cookies into slices just thicker than 1/4 inch. Place them on a greased baking sheet and bake 12 to 14 minutes or until the cookies just start to brown on the edges. Cool on a wire rack.
For the filling:
Mix
1/4 cup whipping cream,
One tablespoons butter, and
2 tablespoons of light corn syrup
in a heavy saucepan. Heat until it simmers. Remove the pan from the heat and immediately add six ounces of semisweet baking chocolate chopped into pieces.
Stir until the chocolate is melted into a smooth sauce. The filling will thicken as it cools.
This can also be made with one cup of semisweet chocolate chips though the lack of cocoa butter in the chocolate chips will affect the flavor. If you use chocolate chips, increase the butter to two tablespoons
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Buttermilk Fudge
Copycat Almond Roca
Peanut Butter Sandwich Cookies with Ganache Filling
The Recipes
------------ --------- --------- ---
Buttermilk Fudge
Makes about 1 pound.
From Best Recipes: Simple, Easy Candy recipes.
1-cup Buttermilk
1 teaspoon Baking soda
2 tablespoons Corn syrup
2 tablespoons Butter or margarine
2 cups Sugar
1 teaspoon Vanilla
1 cup Chopped pecans
1. Butter 8-inch square pan. Lightly butter side of 3-quart saucepan.
2. Combine buttermilk and baking soda in prepared saucepan, and then add corn syrup, butter and sugar. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down sides of pan with pastry brush frequently dipped in hot water to remove sugar crystals.
3. Add candy thermometer, reduce heat to low. Stir mixture occasionally. Continue to cook until mixture reaches the softball stage (238 F).
4. Pour into large heatproof mixer bowl. Cool to lukewarm. Add vanilla and beat with heavy-duty electric mixer until thick. Beat in pecans when candy starts to lose its gloss. Spread in prepared pan. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator.
Note:
Mixture boils up!! Make sure to use a large 3-quart saucepan!!
------------ --------- --------- ---
Copycat Almond Roca
1-pound butter
2 cups sugar
1/2 cup almonds whole
12 ounces chocolate chips (semisweet)
1/2 cup walnuts ground in a blender
Melt butter over high heat. Add sugar, stirring until it foams up well. Continue over high heat, adding almonds.
Continue to cook, stirring continually until mixture is color of mahogany and sugar is
all melted. (Take it off the heat for a moment if it starts to smoke.)
Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly.
After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly.
Candy is thoroughly cooled when the chocolate is dull looking. (Cool at least three hours at room temperature.) Break into pieces and it's ready to eat.
------------ --------- --------- ---
Peanut Butter Sandwich Cookies with Ganache Filling
This is really a recipe for peanut butter yoyo cookies—thin peanut butter wafers sandwiched with a creamy chocolate filling. This recipe is bound to be a hit at your house. It is one of our favorite recipes.
For the very best cookies, use a quality chocolate though good quality chocolate chips will make a fine cookie.
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
3/4 cup peanut butter
1 1/4 cups all-purpose flour
1 teaspoon baking soda
Preheat the oven to 325 degrees.
1. Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, egg, and vanilla and beat until smooth. Add the peanut butter and mix.
2. Add the flour and baking soda and beat until combined.
3. Refrigerate the dough for 20 minutes to firm up slightly.
4. Divide the dough into two portions. Using wax paper, roll each portion into logs 1 1/2-inches in diameter. Refrigerate for two hours or until firm.
5. Cut cookies into slices just thicker than 1/4 inch. Place them on a greased baking sheet and bake 12 to 14 minutes or until the cookies just start to brown on the edges. Cool on a wire rack.
For the filling:
Mix
1/4 cup whipping cream,
One tablespoons butter, and
2 tablespoons of light corn syrup
in a heavy saucepan. Heat until it simmers. Remove the pan from the heat and immediately add six ounces of semisweet baking chocolate chopped into pieces.
Stir until the chocolate is melted into a smooth sauce. The filling will thicken as it cools.
This can also be made with one cup of semisweet chocolate chips though the lack of cocoa butter in the chocolate chips will affect the flavor. If you use chocolate chips, increase the butter to two tablespoons
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on January 17, 2012, 11:03 pm
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