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Eggnog Truffle Cups

Ingredients

Chocolate Cups

  • 6 ounces semisweet chocolate - cut into pieces

Filling

  • 6 tablespoons dairy eggnog — (do not use canned)
  • 1 (11 oz.) package white vanilla chips
  • ¾ teaspoon nutmeg
  • Melt chocolate in small saucepan over low heat. With ¾ inch brush, coat inside of 30 paper candy cups with melted chocolate. Refrigerate 15 minutes or until set.

Directions

  1. Heat eggnog in small saucepan over low heat just until eggnog comes to a simmer.
  2. Remove from heat.
  3. Stir in vanilla chips until melted.
  4. Refrigerate about 30 minutes or until mixture begins to firm up.
  5. Spoon about 1 teaspoon eggnog filling evenly into each chocolate cup.
  6. Refrigerate or freeze until ready to serve.
  7. Just before serving, sprinkle nutmeg over filling in cups. If desired, peel paper cups from truffles before serving.

Candy Cane White Fudge

Ingredients

  • 12 oz white chocolate coarsely chopped
  • 1 can sweetened condensed milk (14 oz)
  • ¼ c coarsely chopped peppermint candies

Directions

  1. Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil.
  2. Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes.
  3. Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture.
  4. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles. Store in refrigerator.

Microwave Butter Toffee

Ingredients

  • 12 oz white chocolate coarsely chopped
  • 1 can sweetened condensed milk (14 oz)
  • ¼ c coarsely chopped peppermint candies

Directions

  1. Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil.
  2. Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes.
  3. Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture.
  4. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles. Store in refrigerator.