Candy Recipes for valentines day?
I want to make my own candy this year for valentines day. Anyone have any good recipes? Maybe some truffle recipes.
here
Raspberry Truffles are a smooth, bite-sized candy with a cream cheese base and a delicious raspberry flavor. You can modify the recipe by rolling the balls in cocoa, powdered sugar, toasted coconut, or any nuts of your choice. I would not recommend dipping them in chocolate, however, as the filling remains too soft for dipping.
Prep Time: 1 hours, 15 minutes
Ingredients:
* 8 ounces cream cheese, softened
* 6 ounces melted white chocolate
* 3/4 cup vanilla wafer cookie crumbs
* 1 tsp vanilla extract
* 1/2 cup raspberry preserves
* 3-4 drops red food coloring (optional)
* 1/2 cup crushed almonds
Preparation:
1. Prepare a cookie sheet by covering it with aluminum foil and spraying it with nonstick cooking spray.
2. Place the cream cheese in a mixer bowl and beat on medium-high until smooth and creamy. Add the melted white chocolate and beat until smooth.
3. Stir in the cookie crumbs, raspberry preserves, vanilla, and food coloring. Cover with plastic wrap and chill in the refrigerator for an hour.
4. Shape the mixture into small balls. Finish by rolling in chopped nuts. Store in an airtight refrigerated container.
Easy OREO Truffles
3-1/2 doz. or 42 servings, one truffle each
What You Need!
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
Make It!
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
Easy Truffles
* 1 package (12 ounces) milk chocolate chips
* 1/4 cup sour cream
* 2 tablespoons amaretto liqueur
* 2/3 cup finely chopped toasted almonds*
In a double boiler over hot water, melt the chocolate chips. Stir until smooth. Remove from heat and blend in sour cream. Add Amaretto; mix well. Transfer to a small bowl and refrigerate until firm. Drop by rounded teaspoonfuls onto a waxed paper lined cookie sheet. Shape into balls. Roll in the chopped toasted almonds then return to refrigerator to chill thoroughly. Store in a tightly covered container in refrigerator. Makes about 24 to 30 truffles, depending on size.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
References :
http://www.kraftfoods.com/kf/recipes/eas…
http://southernfood.about.com/od/candyre…
here
Raspberry Truffles are a smooth, bite-sized candy with a cream cheese base and a delicious raspberry flavor. You can modify the recipe by rolling the balls in cocoa, powdered sugar, toasted coconut, or any nuts of your choice. I would not recommend dipping them in chocolate, however, as the filling remains too soft for dipping.
Prep Time: 1 hours, 15 minutes
Ingredients:
* 8 ounces cream cheese, softened
* 6 ounces melted white chocolate
* 3/4 cup vanilla wafer cookie crumbs
* 1 tsp vanilla extract
* 1/2 cup raspberry preserves
* 3-4 drops red food coloring (optional)
* 1/2 cup crushed almonds
Preparation:
1. Prepare a cookie sheet by covering it with aluminum foil and spraying it with nonstick cooking spray.
2. Place the cream cheese in a mixer bowl and beat on medium-high until smooth and creamy. Add the melted white chocolate and beat until smooth.
3. Stir in the cookie crumbs, raspberry preserves, vanilla, and food coloring. Cover with plastic wrap and chill in the refrigerator for an hour.
4. Shape the mixture into small balls. Finish by rolling in chopped nuts. Store in an airtight refrigerated container.
References :