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Show rm Mom's guests at her holiday these irresistible creamy-ric-h confections. get-togethe- MELANIE DE PROFT, Food Editor TO PREPARE AND COOK lb. semisweet chocolate, melted coffee tablespoons double-strengYi cup whipping cream, scalded 2 egg yolks, slightly .beaten Yz cup butter ' . Yz cup sifted confectioners sugar 2 holiday party idea. TO PREPARE AND COOK: ABOUT 50 MIN. . (allow time for pulling) 2i cups sugar corn Vz cups light sirup 4 teaspoons cider vinegar Ya teaspoon salt Yz cup undiluted evaporated , milk teaspoon vanilla extract 1. Stir coffee into the chocolate 2. Blend hot cream into Butter 1, Mix the first four, ingredients together in a saucepan. Set over low heat and stir until sncrar is dissolved . Increase heat and bring to boiling, stirring constantly. 2. , Add evanorated milk slowl v. stirring con- bu buai uviiuig uvea nut ovup. us i, vauuj thermometer in place. 3. Cook, stirring constantly, until mixture reaches 248F (firm ball stage forms a firm ball in cold water; does not flatten in fingers), rpuring'cooking, wash down crystals from sides of paii with a pastry brush dipped in water. 4V Remove froril heat and remove thermometer. heavy 3-- qt. - V low pan or platter; do not scrape saucepan. 5. When mixture is just cool enough to handle, pull : a i small portion at a time with buttered hands. Work in a cool place Pull until candy is i vnrv colored and no longer stick v tn the touch. 6. Twist pulled strip slightly and place on . waxed paper or a board. Cut into pieces. 7. For storing, wrap pieces in material and store in a tightly covered container in a cool, dry place. 1-i- Cuar Taffy Follow recipe, for Creamy Taffy, substituting V Tf U OUUl AVX vll V OUgUli UVJWVt UUAA ; set aside. the egg yolks ; min., or until mixture thickens. Cool. 3. Cream butter until softened; beat in cooled chocolate mixture. Add the confectioners' sugar gradually, beating well after each addition. 4. Beat in the egg mixture and the extract. 5. Place bowl over ice and water and continue beating about 30 min., or until firm enough to balls. Keep mixture over ice and shape into water while shaping. 6. Roll each ball in finely chopped pecans or salted pistachio nuts, Dutch process cocoa, or in a mixture of 2 tablespoons Dutch process cocoa and cup finely chopped pecans. For variation in flavor, shape some of the balls maraschino around a candied or cherry quarter, or a small piece of red or grejen candied pineapple before rolling in nuts or cocoa. Chill thoroughly. Serve in bonbon cups. About A doz. truffles 1-i- n. well-drain- A festive Chocolate Taffy Follow recipe for Creamy Taffy, mixing Putch process cocoa with the sugar. box or jar gift for someone TO PREPARE AND COOK : 1 lU Yz cup cup cup cup filled with these gaily l. 1. Butter a 15y2xl0xl-in- . Chocolate Crunch Candy - 1 FOOD CONVENIENCE RECIPE Have plenty of these crunchy bites and Crackle Peanut Brittle on hand during the holidays. They make marvelous nibblers when the gang congregates at your house. to prepare: about 15 min. (allow time for chilling) y4 cup butter or margarine , 8 oz. marshmallows Yz teaspoon1 salt . Zlz cups corn flakes 12 up nuts, chopped lz cup flaked coconut 1 6-o- " ' pkg. semisweet chocolate pieces, melted over hot water and cooled z. pan. Set aside. Lightly butter a 9x9x2-i2. Combine first three ingredients in the top of a double boiler Set over, simmering, water, and heat, stirring occasionally, until smooth. 1 n. gether in a large bowl. Stir marshmallow mixture and turn it onto the cereal mixture. Mix to coat evenly. Turn into pan and press firmly into an even layer. mixture. Chill about 1 hr. 5. Cut into squares. sugar light molasses cream 1-i- n. 3 doz. squares To receive the recipe for Crackle Peanut CANDY, Family Weekly, 153 N. Michigan Ave., Chicago 1, 111. Brit-tle.writ- 24 whole salted almonds cup 2 doz. caramels - 4. Spread cooled chocolate evenly over cereal 35 MIN. butter Vz teaspoons vanilla extract Vi n. 3. Mix the corn flakes, nuts, and Coconut to wrapped caramels makes the perfect Christmas extra-specia- 2-i- ed Caramels Almond-Fille- d USA Family Weekly, December 2, 1962' - immediately pour into top of double boiler. Cook over simmering water, stirring constantly, 3 to 5 of About 8 doz. pieces taffy 12 ll n. moisture-vapor-Tpro- Drown th 1 f . 30 MIN. Yz taffy pull is a gretit old-fashion- ed rs (allow time for chilling and shaping balls) Creamy Taffy A rollicking : first four ingredients in a heavy saucepan and stir over low heat until sugar is dissolved. Increase heat; cook rapidly, stirring constantly, until mixture reaches 250 F (hard ball stage a small amount dropped in very cold water forms a ball which is pliable, yet will hold its shape). 3. Remove from heat and stir in extract. Pour into jelly-ropan without scraping bottom or sides of saucepan. Cool until lukewarm. 4. Cut caramel mixture into squares. Place a whole almond in center of each square. Shape caramel around each almond. Wrap in transparent plastic film and then in colored foil. 2. Combine Truffles Family Weekly Cookbook jelly-ro- ll pan. e: . |