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Category: Candy Recipes

Chocolate Fondant
 2 c Sugar
2 tb Light corn syrup
1/2 c Water
2 1-oz squares unsweetened
-chocolate, melted & cooled
18 Pecan halves
3 oz White chocolate

In medium-size deep saucepan mix sugar, corn syrup and water. Bring
to boil over medium heat, stirring to dissolve sugar. When boiling,
wash sugar crystals from side of pan with pastry brush dipped in
water. Set candy thermometer in pan and boil syrup without stirring
to 242F (firm ball stage). Rinse large platter in cold water but do
not dry. Pour syrup on platter but do not scrape pan. Let stand 5
minutes or until surface feels just warm, moving platter a few times
to cool surface. Work candy with spatula or wooden spoon, scraping to
center of platter, until white and fim. Scrape from platter into
heavy or doubled plastic bags. Add melted unsweetened chocolate.
Close bag and knead until candy is well mixed, smooth, and clings
together. Shape in 1″ balls. Press pecan halves into half the balls.
Coat remaining balls: Melt white chocolate in small saucepan over
very low heat, stirring occasionally. (Do not overheat ~ chocolate
will separate.) Spear fondant balls on fork and dip into white
chocolate. Tap fork against rim of pan to knock off excess chocolate.
Place balls on waxed paper to cool. Store airtight in cool, dry
place. Keeps about 1 month.

__________________________________
From Woman’s Day November 15, 1977

Creamy Chocolate-Pecan Fudge
 8 1-oz sqs semisweet chocolate
-chopped coarse
8 1-oz sqs unsweetened choc.
-chopped coarse
7 1/2 oz Jar marshmallow cream
2 c Pecans; coarsely chopped
13 oz Evaporated milk
4 c Sugar
2 tb Butter or margarine
1/4 ts Salt
1 tb Vanilla
Pecan halves (optional)

Place chocolate, marshmallow cream and pecan in large bowl; set
aside. In large heavy saucepan combine milk, sugar, butter and salt.
Bring to boil, stirring; boil slowly 9 minutes. Pour at once over
chocolate mixture; add vanilla. With wooden spoon stir vigorously
until chocolate is melted and mixture creamy. Pour into buttered
15x10x1″ pan or large tray lined with waxed paper. Smooth top.
Garnish with pecan halves. Chill until firm. Cut into 1″ squares.
Per square without pecan garnish: 57 cal, 1 g pro, 8 g car, 3 g fat,
1 mg chol with butter, 0 mg chol with margarine.
___________________________________
From Woman’s Day/November 22, 1979

Baker’s Truffles

3 Sqs. BAKER’S Semi-Sweet
-Chocolate
5 tb Unsalted Butter
1 Egg Yolk
2/3 c Confectioner’s Sugar;
-sifted
1 ts Vanilla
Nuts; finely chopped OR
BAKER’S ANGEL FLAKE Coconut

Melt chocolate in saucepan over very low heat, stirring constantly;
cool. Cream butter with egg yolk. Gradually add sugar, blending well.
Stir in chocolate and vanilla. Chill until firm enough to handle.
Shape into balls about 1″ in diameter. Roll in nuts; chill. Store in
refrigerator. Makes about 30 candies.

____________________________________
from BAKER’S All-Natural Semi-Sweet Chocolate.

You can paint with colored cocoa butter to give confections an artistic edible decoration. The cocoa butter comes in a variety of different colors and has no taste so it won’t affect the flavor of the item you are decorating. Pastry chef’s first started using colored cocoa butter to enhance the look of their chocolate confections in the late 1990′s. Early on you had to create your own colors by mixing powdered color with pure cocoa butter. Now it is much easier as you can buy colored cocoa butter in bottles from specialty pastry supply stores.

The most common application for colored cocoa butter is on chocolate moulds. Once the color drys you can fill the mould with chocolate. Because of the natural fats in the chocolate and cocoa butter the colored cocoa butter adheres nicely to the chocolate. The end result is a beautiful shiny piece of chocolate.

The effect is so beautiful that many chocolate companies are now decorating all of their chocolates with colored cocoa butter. To make your chocolates look beautiful follow these easy steps:

1. Warm the cocoa butter in your microwave for 10 to 15 seconds. Stir the mixture and microwave for 10 more seconds. Keep stirring and microwaving until the colored cocoa butter is smooth and completely melted.

2. Use a paint brush and apply the color to your chocolate mould in whatever fashion you choose. This is your chance to let your artistry shine! 3. Allow the freshly painted moulds to set for at least 5 minutes before painting with a new color.

4. Allow mould to set for 10 minutes when done painting.

5. Once the mould has set you can fill it with melted chocolate and cool it in a refrigerator. This usually takes up to an hour or more.

6. Tip: Make sure you knock out all of the air bubbles my tapping the mould gently on a table.

7. After your chocolate has set in the mould you can turn the mould upside down and tap it until the chocolates come out. 8. Admire your work! The chocolates should come out of the moulds with your colored cocoa butter designs. Make sure to store them in an airtight container to keep them fresh!

Enjoy Painting with Colored Cocoa Butter!

Styla Brite is a published author and product reviewer. Continue reading more about Colored Cocoa Butter and Pastry Supplies

Old Fashioned Fudge

Yield: 24 servings

2 c Sugar
2/3 c Milk
1/2 ts Salt
2 tb Corn syrup
2 oz Unsweetened chocolate OR
1/3 c Cocoa
1 ts Vanilla
2 tb Butter

Butter Loaf pan. Combine sugar, milk, and cocoa( or chocolate),
corn syrup, and salt in 2 quart saucepan. Cook over medium heat,
stirring constantly, until chocolate melts and sugar is dissolved.
Cook, stirring occasionally, to 234 F( soft ball stage) Remove from
heat, add butter. Cool mix to lukewarm(120 F). Add vanilla, and beat
vigorously and continuously 5 to 10 minutes with wooden spoon ( or
Mixmaster) Mix will hold its shape when dropped from wooden spoon,
shine will not be there. Quickly stir in nut( if desired), spread
quickly and evenly in buttered pan. Cool until firm, cut into
squares. Makes one pound.

In different areas of the south, people keep on making creamy pralines and some are looking for ready-made of it. In order to be given as a gift or just something to eat at the office or during a travel. It is no doubt they want this because a bite of it is really tasty and it is really affordable. In fact, consuming it will not just go to waste because it helps you to live healthy. It has nutritional value. It is known to have antioxidants that helps lower your cholesterol level. It keeps you carry a healthy heart.

Everyone is amazed with this candy because anyone who got the ingredients can automatically make their own praline. Preparing this is just as easy as ABC. In fact, flavor variations have been found now and it makes people crave for it too. There are chocolate, orange, pineapple, rum praline flavored and many more. No doubt in your cooking you will be glad to know that it has other uses from being eaten as plain praline to the point of combining it to other foods. The result will be great as long as you know the correct procedure.

It can be used as an ice cream topping. Well, we know that ice cream is sweet and pralines are sweet too; so for people who have sweet tooth this is good news. They team up together to satisfy you. You just simply crush slightly the praline and sprinkle it to the ice cream before serving. Let your mouth be ready to crush it as the ice cream melts in your mouth.

Creamy pralines as a dessert. The best will just come in the minute of your meal and that is what you will expect from it. Now, how to prepare it? Well, the moment you have the pralines already. It is the time to get other ingredients of you dessert with pralines. It consists of condensed milk, evaporated milk and fresh cream. Wait until the evaporated milk turns fluffy as you beat it. Then beat in the condensed milk. Let it freeze after you fold in the cream. Take out and fold in the crushed pralines in the mixtures. Return it to the freezer until it is position well completely. No need to make in hurry because it is worth waiting once you have tasted it.

Remember, there are lots of things that you can find praline to be useful of. Therefore, be creative and never forget to share the results so that everybody can enjoy the recipe. You can buy it in any stores at very affordable prices. If you think you can do this on your own then gather all the recipes and set yourself ready in praline making. There is no harm in trying and finding out its other uses.

The common ingredients are brown sugar, evaporated milk, butter, vanilla, pecans, and one-fourth cup of water. Usually it is placed in a heavy bottomed saucepan and mix milk, sugar, and water as it is placed in heat. Make sure to stir it constantly. Let it to boil and wait till it reaches the consistency of a softball. Take it out from the heat and stir in butter, vanilla, and pecans. Once the mixture is even, start immediately dropping small balls of it on wax paper. Let them cool and the creamy pralines are ready.

Jane Ros is a great follower of New Orleans praline recipes. She is now mastering the quick and easy recipe of New Orleans to produce tasty, creamy and affordable creole delicacies.

Handmade chocolate truffles are easy and elegant.

Named for their resemblace to truffle fungus, chocolate truffles are a chocolate confectionery traditionally made from chocolate ganache.

Created by M. Dufour in Chambéry, France in December 1895, it wasn’t until 1902 in London when Antoine Dufour sold them in his Prestat shop that they gained public recognition.

Consider placing in bonbon liners and placing in a shallow tissue paper-lined box tied with a ribbon as a gift.

Ingredients:
1 cup heavy cream
8 oz. bittersweet chocolate chips
8 oz. semisweet chocolate chips
2 Tbsp. coffee, orange or hazelnut liquer
2 tsp. vanilla extract
1/2 tsp. kosher salt
1 cup unsweetened cocoa powder

Directions:
1.) In a medium saucepan, bring cream to a simmer. Remove from heat
2.) Add the chocolate and stir until it’s melted and the mixture is smooth
3.) Stir in liqueur, vanilla and salt. Pour the mixture into a shallow bowl and let stand for 15 minutes. Cover with plastic wrap and refrigerate until firm, at least 2 hours and up to one week.
4.) Place cocoa in a small bowl. Using a 2-tsp. cookie scoop or 1-inch melon baller, scoop enough chocolate to make a one inch ball.
5.) Roll the ball in cocoa, shaking off excess, and place in an airtight container. Repeat with the remaining chocolate, placing wax paper between each layer of truffles. Refrigerate for up to three days. Serve at room temperature.

For added variety: Roll in finely chopped nuts, shredded coconut, crushed toffee or powdered sugar.

Makes 50 chocolate truffles.

Nutritional Information: per truffle: 72 calories, 1 g. pro, 7 g car, 1 g fiber, 5 g fat, 7 mg chol, 22 mg sod

Julee Morrison
Mommy’s Memorandum: http://jonbonjovious.blogspot.com
Bea’s Gift Baskets and Gifts: http://beasgiftbaskets.blogspot.com

Rocky Road

Yield: 64 servings

12 oz Chocolate; morsels;sweet; semi-
2 tb Milk
2 tb Butter
3 c Marshmallows; mini
3/4 c Walnut meats; chopped
;shelled;
1 ts Vanilla; extract

Preparation time: 5 minutes Cooking time
: 5 minutes Measure all ingredients. Butter an 8*8*2-inch square pan.
Reserve. Place chocolate morsels, milk and butter into wok. Set heat
control dial at 350 deg.F. Begin stirring immediately. Stir constantly
until chocolate is melted and milk and butter are incorporated. Stir
in remaining ingredients. Turn heat control dial to mixture into
prepared pan. Refrigerate until firm, about 2 hours. Makes 64 (1
inch) pieces. Note: for easy clean-up, fill wok half full with water,
bring to a rolling boil and then rinse.

Microwave Fudge Recipe

 Yield: 24 servings

3 c Semisweet chocolate chips
1 cn Sweetened condensed milk
1/4 c Margarine
1 c Chopped walnuts (opt)

Place all ingredients except walnuts in large microwave-safe bowl.
Microwave on Medium until chips are melted (3-5 minutes), stirring
once or twice. Stir in nuts. Pour into well-greased square baking
dish 8×8. Refrigerate until set. Cut into squares.

Creme De Menthe Squares

Yield: 96 servings

1 1/4 c Butter
1/2 c Unsweetened cocoa powder
3 1/2 c Sifted powdered sugar
1 Egg, beaten
1 ts Vanilla
2 c Graham cracker crumbs
1/3 c Green creme de menthe liquer
1 1/2 c Semi-sweet chocolate bits

Bottom Layer: In saucepan combine 1/2 cup of the butter and 1/2 cup
cocoa powder. heat and stir until well blended. Remove. Add 1/2 cup
of the powdered sugar, the egg, and vanilla. Stir in graham cracker
crumbs. Mix well. Press into ungreased 9×13 inch pan.

Middle Layer: Melt 1/2 cup butter. In bowl combine melted butter and
creme de menthe. At low speed beat in remaining 3 cups of powdered
sugar until smooth, spread over chocolate. Chill 1 hour.

Top Layer: In saucepan combine 1/4 cup butter and chocolate bits.
Stir over low heat until melted. Spread over mint layer. Chill 1 to 2
hours. Cut into small squares. Stor in refrigerator. Makes about 96
squares. This one isn’t one of “mine”, but I have made it and it is a
pretty holiday treat. I got many compliments on it. Hope you like.

____________________________________
Paula vcjk47b “1 misplaced yankee!”

Creamy Coconut Bon Bons

Yield: 20 servings

1/2 lb Butter or margerine
15 oz Eagle-brand milk (1 can)
8 c Powdered sugar
14 oz Flaked coconut
1 1/2 ts Vanilla
6 oz Semi-sweet dipping chocolate

Mix all but chocolate together and shape into balls about the size
of a hickory nut. Refrigerate several hours or overnight. Melt
dipping chocolate in top of double boiler with hot water in the
bottom pan. This may require more than 6 oz of chocolate. Dip
balls into chocolate and turn out onto wax paper-covered cookie
sheet. Store in a cool dry place. Makes enough to fill a 1-pound tin.

_____________________________________
Source: Newspaper, Newsletter July’89

CHOCOLATE TURTLES
 Yield: 1 servings
1 lb Caramels
2 tb Water
1/2 lb Salted nuts (or pecans)
1 pk Chocolate chips

Directions:
Melt caramels in water in the top of a double boiler. arrange nuts
in clusters on buttered cookie sheet; drop 1 ts caramel on each nut
cluster. melt chocolate, spread over caramels.

_____________
(Meal Master)

Chocolate Toffee
 1 c Butter or margarine
1 1/4 c Sugar
1/2 ts Baking soda
6 oz Semisweet chocolate pieces
3/4 c Pecans or walnuts;
-finely chopped

1. Line a 15-1/2 x 10-1/2 x 1″ jellyroll pan with foil; lightly
butter foil.
2. In medium size heavy saucepan, combine butter and sugar, over
medium heat, stir until mixture starts to boil.
3. Simmer over low heat, covered, 3 minutes.
4. Remove cover; continue cooking, stirring occasionally, to 290F on
candy thermometer, or until a little dropped into very cold water
separates into threads that are hard but not brittle.
5. Remove from heat; quickly stir in soda. Pour onto preparaed pan.
6. Sprinkle with semisweet chocolate pieces; let stand a few minutes
to melt chocolate.
7. With spatula, spread chocolate over entire surface; sprinkle with
nuts.
8. Refrigerate until firm – about 2 hours.
9. Peel off foil; break candy into large pieces.

Makes 1 lb.
___________________________
From McCalls Cookery No. 13

CHOCOLATE PEANUT GOODIES
       Yield: 36 servings
      1 pk Duncan Hines Milk Chocolate
           -Layer Cake Frosting
    1/2 c  JIF Creamy Peanut Butter
  1 1/2 c  Quick cooking oats
      1 c  Chopped peanuts
     36    Peanut halves, for garnish
  1. Combine Milk Chocolate frosting and peanut butter in large bowl.

  stir with wooden spoon until blended. Add oats and peanuts. Stir until

  thoroughly blended, 2. Press candy mixture into ungreased 8-inch

  square pan. Cut into 36 pieces. Garnish tops with peanut halves.

  Store in airtight container in refrigerator.

 (Meal Master)

Chocolate Mint Pinwheels
 Yield: 10 servings

1 1/2 c Chocolate Mint Chips; *
3/4 c Butter; Softened
1/3 c Sugar
1 Egg; Large
1 ts Vanilla Extract
1/2 ts Salt

* One 10-oz package of Nestle Toll House Mint-Chocolate Morsels;
divided.
++++++++++++++++++++++++++++++++++++++++++++++++++

Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips,
stir until smooth. Cool to room temperature, set aside. In a large
bowl, combine butter and sugar; beat until creamy. Add egg and
vanilla extract, blend well. Gradually beat in flour and salt.
Place 1 cup of dough in a small bowl. Add melted chips; blend
thoroughly. Shape into a ball, flatten, (mixture will appear
curdled). Cover with plastic wrap. Shape remaining dough into ball;
flatten. Cover with plastic wrap. Chill until firm, about 1 1/2
hours). Preheat oven to 375 degrees F. Between sheets of waxed
paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove
top layers of waxed paper and invert the chocolate dough onto the
plain dough. Peel off waxed paper. Starting from the long side,
roll up jelly roll stype. Cut into 1/4-inch slices; place on
ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes.
Cool completely on wire racks. Melt over hot, (not boiling), water
remaining 1 cup of chips; stir until smooth. Spread flat side of
cookie with 1/2 slightly rounded teaspoonful melted chocolate. Chill
until set.

Chocolate-Glazed Caramels
 1 c Granulated sugar
1/2 c Light-brown sugar; packed
1/2 c Light corn syrup
1/2 c Heavy cream
1 c Milk
1/4 c Butter or margarine
2 ts Vanilla extract
1 1/2 c Chopped pecans; coarsely
-chopped (6 oz can)
1/2 Bar German sweet chocolate
-(4 oz size)
Walnut halves; optional

1. Line a 9x5x3″ loaf pan with foil. Lightly butter foil.
2. In a heavy, 2 1/2-qt saucepan, combined granulated & brown
sugars, corn syrup, cream, milk & butter.
3. Cook, stirring with wooden spoon, over low heat until sugar is
dissolved.
4. Over medium heat, cook, stirring occasionally, to 240 to 245F on
candy thermometer, or until a little in cold water forms a firm ball,
like caramel. Do not overcook.
5. Remove from heat; stir in vanilla and nuts. Turn into prepared
pan; let cool.
6. Melt chocolate in double-boiler top, over hot, not boiling, water.
Spread over mixture. Refrigerate to allow the chocolate to harden.
With warm knife, cut into 32 pieces (4 x 8). If desire, decorate each
piece with a walnut half.
____________________________
From McCalls Cookery No. 13.

Chocolate Fudge Variations
 Yield: 1 servings

3 c Sugar
1 Env unflavored gelatin
1 c Milk
3 oz Unsweetened chocolate (sqs)
1 1/4 c Butter or margarine
2 ts Vanilla extract
1 c Walnuts; coarsely chopped*

*For delightful variations, in place of walnuts stir in 1 cup of any
of the following: coarsely chopped pecans, coconut, whole toasted
almonds, party mints, butter mints or crushed peanut brittle.
1. Butter an 8x8x2″ pan.
2. In a 3 1/2-quart saucepan, mix sugar with dry gelatin. Add milk,
corn syrup, chocolate and butter.
3. Cook over medium heat, stirring frequently, to 238F on candy
thermometer, or until a little in cold water forms a soft ball that
flattens when removed from water.
4. Remove from heat; pour into a large mixing bowl. Stir in vanilla.
Cool 25 minutes.
5. Beat with wooden spoon until candy thickens. Stir in walnuts.
Spread in prepared pan. Let cool; then cut into squares. Makes about
2 1/2 lbs.
_______________________________
Source: McCall’s Cookery No. 13

Chocolate-Date Log
1 lb Pitted dates
2/3 c Walnuts; coarsely chopped
1/4 c Candied red cherries; chopped
5 Pieces candied ginger
-finely chopped (3 tb)
2 tb Sugar
4 oz Semisweet chocolate squares
1 c Walnuts; chopped

1. Grind dates through finest blade of meat grinder, or chop very
fine in blender or food processor.
2. Combine dates, 2/3 c nuts, the candied cherries and ginger. Turn
out on breadboard sprinkled with sugar. Knead with hands to blend
thoroughly.
3. Form into a roll, 2″ thick & about 9″ long. Wrap in waxed paper;
refrigerate at least 1 hour before coating with chocolate.
4. In top of double boiler, melt chocolate over hot, not boiling,
water. Pour over date roll, spreading to coat evenly all over. Roll
in chopped walnuts. Refrigerate until chocolate is hard.
5. To serve, cut into thin slices. Makes 1 log, about 1 3/4 lbs.

________________________________
Source: McCall’s Cookery, No. 13

Chocolate Creams
 1 pk Semi-sweet chocolate (8 sqs)
1 c Sifted confectioners sugar
1 Egg; well beaten
1 tb Milk
Assorted decorations*

* Use 1/3 c angel flake coconut, 1/4 c chocolate or colored decors or
colored sugar crystals, and 1/3 c finely chopped almonds or pecan
halves
Melt chocolate in saucepan over very low heat; stirring constantly.
Remove from heat. Add sugar, egg and milk; beat until smooth. Chill
until firm enough to handle, about 30 min. Shape into 1/2″ balls,
ovals or logs. Roll in decorations. (Pacan halves may be pressed into
confection tops instead of rolling confections in chopped almonds.)
__________________________________
From Baker’s Collections of Riches

CHOCOLATE BRITTLE
1 lb Butter
1 lb Sugar
1 lb Almonds
1 lb Walnuts; finely chopped
1 lb Semi-sweet chocolate
1 c Walnuts; whole

In a saucepan cook butter & sugar, boiling 5 minutes. Stir in
almonds & cook 10-20 minutes or until nuts begin to pop & turn brown.
Pour into a shallow pan & let cool. Melt chocolate & pour over
mixture in pan. Sprinkle with finely chopped walnuts. After mixture
hardens, turn over and sprinkle bottom side with walnuts. Break candy
into pieces. From “Old Fashioned Christmas Recipes”

____________
(Meal Master)

CARAMEL SNAPPERS
Yield: 30 servings

- Marne Parry PKKW92A
90 Pecan halves
28 Vanilla caramels
2 ts Water
1/2 c Semi-sweet chocolate pieces

: Toast pecan halves by spreading in a single layer in a shallow
baking pan. Toast in 350 oven about 10 minutes, stirring
occasionally. Line a baking sheet with foil; butter foil. On the
prepared baking sheet arrange the pecan halves in groups of three,
placing flat side of pecans down; set aside.
: In a heavy 1 quart saucepan combine caramels and water. Cook
over low heat; stir constantly till caramels are melted and smooth.
: Remove saucepan from heat. Drop about 1 teaspoon caramel
mixture onto each group of pecans. Let stand about 20 minutes or until
caramel is firm.
: In a small saucepan, heat the chocolate over low heat,
stirring constantly, until chocolate is melted and smooth. Remove
saucepan from heat. With a narrow metal spatula spread a small amount
of chocolate over top of each caramel center. Let stand until firm;
remove candy from baking sheet. Store tightly covered.

_________________________

Source: Brach’s candy.

Buckeyes

Yield: 20 servings

1/4 lb Margarine
1 c Peanut Butter
3/4 lb Powdered sugar
1 lb Dipping chocolate*

Combine ingredients thoroughly. Roll into 1-inch balls and turn onto
wax paper-covered cookie sheet. May need to let set awhile or chill.
Melt dipping chocolate (*avail. Sugarcraft) in top of double boiler
or in microwave on 50%. Don’t have chocolate hotter than 120
degrees! Drop a ball of candy into chocolate, leave top uncoated.
With a table fork dipped under the ball, lift it and let the excess
chocolate run off of it. Place it on the wax paper covered cookie
sheet, using a toothpick to hold the ball so fork can be removed.
Store tightly covered in a cool dry place. Will keep 3-6 weeks.

__________________
Source: Sugarcraft

Banana Boats (Camping Recipe)
Ingredients:
Bananas 1 (or more) per camper
Any or all of the following
Small marshmallows
Chocolate chips
Peanut butter chips
Butterscotch chips
Chopped walnuts
M&M’s

Preparation :
With out peeling the banana make a single slice through the skin and halfway through the banana from one end to the other along the inside of the curved side of the banana (Hold banana as if it is a smile and make slice along the top and don’t cut all the way to the end). Spread the banana open to form a boat. Stuff with marshmallows and other selected ingredients (any thing that could be used on ice cream or in a banana split). Wrap each banana with aluminum foil and heat above a fire or grill until the marshmallows have melted. Eat directly from the skin using a spoon. Each person should be allowed to stuff their own based on personal preferences the kids love this part (and the adults will act like kids). Aluminum foil can be twisted differently on each to identify which boat belongs to whom.
__________________________________
Source: Bug Lovers Camping Recipes

Almond Butter Crunch
1 1/2 c Whole blanched almonds;
-chopped (12 oz)
1 c Butter or margarine
1 1/2 c Sugar
3 tb Light corn syrup
3 tb Water
8 oz Semisweet chocolate squares

1. Place chopped almonds on a cooky sheet; toast in moderate oven
(375F) 10 minutes, or until lightly golden.
2. Combine butter or margarine, sugar, corn syrup and water in a
medium-size heavy saucepan. Cook over medium heat, stirring
constantly, to 300F on candy thermometer. (A teaspoonful of syrup
will separate into brittle threads when dropped in cold water.)
Remove from heat; stir in 1 cup of the toasted almonds. Pour into a
buttered 13x9x2″ pan, spreading quickly and evenly; cool. Turn out
onto wax paper.
3. Melt chocolate squares in the top of a double boiler over hot
water; remove from heat. Spread half the melted chocolate over top of
candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn
candy over and spread with remaining chocolate and sprinkle with
remaining nuts. Let stand until set. Break into pieces.
Makes l pound.

___________________________________
From Family Circle 11/72 Homemade Candies