But I am in a sweets mood.
So let's use a couple of recipes I have been sitting on for just such an occasion.
Before we do though, while we're on the subject of sweets, I would like to direct your attention to one of my favorite blogs. For a change, it's not one of mine. ;) In fact I don't know the owner at all but I love reading it and if you like candy you will too.
It's called simply Candy Blog http://www.typetive.com/candyblog/ and each day Cybele tells all about a different candy she has found or been sent. Sometimes they are familiar but often they are exotic or limited editions. She does a great job of describing the tastes and never pulls punches.
There are many, many candy blogs out there (Google "candy blog" and see for yourself) but the original is still the best. If you like candy, check it out -- http://www.typetive.com/candyblog/
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Snicker's Bar
Ingredients
1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1/2 teaspoon salt
3 cups powdered sugar
35 individual Kraft caramels
1 cup dry−roasted unsalted peanuts
1 − 12 oz. bag milk−chocolate chips
Directions
1. With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy.
2. Slowly add the powdered sugar.
3. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9x9−inch pan.
4. Put in the refrigerator.
5. Melt the caramels in a small pan over low heat.
6. When the caramel is soft, mix in the peanuts.
7. Pour the mixture over the refrigerated nougat in the pan. Let this cool in the refrigerator.
8. When the refrigerated mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes. Stir halfway through cooking time.
9. When the mixture in the pan has hardened, cut it into 2x1−inch sections.
10. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature, or refrigerate for quicker cooling.
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3 Musketeers Bar
Ingredients
3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12−ounce bags)
Directions
1. In a large saucepan over medium heat, combine the sugar,
corn syrup, water, and salt.
2. Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.
3. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this.
4. When the sugar solution comes to 270 degrees F, or the soft−crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes.
5. At this point add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.
6. When the chocolate is thoroughly blended and the nougat has thickened, Press it into a greased 9x9−inch pan.
7. Refrigerate until firm, about 30 minutes.
8. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.
9. Melt the milk chocolate chips in the microwave for 2 minutes on half
power, stirring halfway through the heating time. Melt completely, but be careful not to overheat.
10. Resting a bar on a fork dip each bar into the chocolate to coat completely and place on wax paper.
11. Cool until firm at room temperature, 1 to 2 hours.
Makes 14 candy bars.
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Frozen Dessert Recipes
I'll keep with the theme of sweets for today's recipe book although the thought of making homemade ice cream today makes my head hurt. ;)
All the favorite ice cream flavors are here like chocolate, strawberry and banana but there's many more in this 170 page book:
Blueberry
Lemon Sorbet
Tomato & Basil Sorbet (Huh?)
Peach Frozen Yogurt
Tropical Orange
There's even a recipe for Waffle Cones
...and (say it with me) many, many more.
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