Homemade Sweets

sister herb

Official TTI Chef
Peanut Butter Fudge

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Ingredients:
1 cup (2 sticks/8 oz/226g) butter, plus more for greasing pan
1 cup (8 oz/258g) peanut butter
1 teaspoon vanilla extract
1 pound (16 oz/453g) powdered sugar

Instructions:
Microwave butter and peanut butter for 2 minutes on High. Stir and microwave on High for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 x 8-inch baking pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Makes approximately 64 (1-inch) pieces.
 

sister herb

Official TTI Chef
Coffee Meringues

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Ingredients:
2 large egg whites, at room temperature
1/2 tsp. cream of tartar
1/3 cup granulated sugar
1/3 cup confectioners' sugar
1 tbsp. instant coffee granules
1 tbsp. warm water
4 (1 ounce or 28 grams each) semi-sweet chocolate baking squares, chopped

Instructions:
Preheat oven to 225°F/110°C. Grease 2 or 3 cookie sheets.

Beat egg whites and cream of tartar in medium bowl on medium until soft peaks form.

Add granulated sugar, 1 tbsp. at a time, until stiff peaks form and sugar is dissolved.

Fold in confectioners' sugar.

Stir coffee granules into warm water in small bowl until dissolved. Fold into meringue. Spoon meringue into piping bag fitted with plain (1 1/2 inch/3.8 cm) nozzle. Pipe about 40 small pointed mounds (about 1/2 inch/1.2 cm high and 1 inch/2.5 cm in diameter) about 2 inches (5cm) apart onto greased cookie sheets. Bake on lowest rack in 225°F/110°C oven for 35 to 40 minutes until dry. Turn oven off. Let meringues stand in oven until cool.

Heat chocolate in medium saucepan on lowest heat, stirring often, until almost melted. Do not overheat. Remove from heat. Stir until smooth. Dip 1/2 of each meringue into chocolate, allowing excess to drip back into saucepan. Place on foil or waxed paper-lined cookie sheets. Let stand in cool place until chocolate is set. Do not chill.

Makes about 3 1/2 dozen meringues.
 

sister herb

Official TTI Chef
White Chocolate Fudge

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Ingredients:
12 oz. white chocolate
3/4 cup sweetened condensed milk
1 cup roasted whole almonds, coarsely chopped
1/2 cup sweetened dried cranberries
1 tbsp. grated orange rind

Instructions:
1. Microwave chocolate with sweetened condensed milk in large microwaveable bowl on HIGH for 2-3 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.
2. Stir in roasted whole almonds, cranberries and orange rind. Spread in foil-lined 8 inch square pan.
3. Chill 2 hours or until firm. Cut into squares.
4. To store, place in refrigerator for up to 3 weeks. Do not freeze.

Makes 4 dozen pieces of fudge.

Variation
Stir in 1/2 cup each chopped red and green candied cherries and 1 cup roasted chopped pecans.
 

sister herb

Official TTI Chef
Chocolate Dipped Truffles

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Comments:
These truffles are as good as any you can buy! Purchase pretty paper candy cups from a candy supply store, place the truffles in the the cups; gift wrap, and you have a lovely gift to give.

Ingredients:
6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
Finely chopped nuts or candy decorations, if desired

Instructions:
1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.

2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.

3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.

4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.

Tip:
The shortening helps set the chocolate coating so it doesn't melt as easily.

Makes about 15 truffles.
 

sister herb

Official TTI Chef
Sisin - Sesame brittle

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Ingredients:
1 cup sugar
2 cups sesame seeds

Directions:
Grease a baking pan with oil, set aside.
Put the sugar in a pan and cook over a medium heat, stir with a wooden spoon until the mixture becomes thick in about 5 minutes.
Add the sesame seeds and keep stirring when the mixture start to caramelize in to a golden color, remove from heat, continue to stir until the mixture comes together.
Spread the sesame mixture in to the pan roll flat.
When cool, cut into desired shape.
 

sister herb

Official TTI Chef
Aano Baraawe: Somali Caramel Fudge

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Ingredients:
1 cup milk
1 cup dry milk powder
1 cup sugar
1 teaspoon cardamom powder

Directions:
Grease baking pan and set aside.
Boil the milk in a medium heat.
Add sugar and lower the heat while stirring.
Simmer until it thickens, then add the milk powder and stir until it comes together and the color changes to caramel color.
Add cardamom and mix well.
Put the mixture in a greased baking pan, cut in any desired shape when cooled.
 

sister herb

Official TTI Chef
Chocolate Marshmallow Fudge

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Comments:
This creamy, rich fudge is lightened by the marshmallows. The fudge will keep, uncut, in the refrigerator for 1 week, tightly wrapped in aluminum foil. Cut into bars or squares before serving or packing into gift boxes. Makes a great holiday gift.

Ingredients:
4 tbsp.(1/2 stick) unsalted butter, melted
1 cup firmly packed light brown sugar
1 cup granulated sugar
1/4 cup light corn syrup
1/2 cup half-and-half (milk/cream)
1/8 tsp. salt
4 oz. bittersweet or semisweet chocolate, coarsely chopped
1/2 cup chopped walnuts
1 1/2 cups miniature marshmallows

Instructions:
Lightly butter an 8-inch square pan.
In a large, heavy saucepan over medium heat, combine the butter, brown sugar, granulated sugar, corn syrup, half-and-half and salt and bring to a boil, stirring constantly. Using a pastry brush dipped in hot water, brush down any sugar crystals that form on the sides of the pan. Boil for 2 1/2 minutes and then stir in the chocolate until melted and well blended. Continue to boil, without stirring, until a candy thermometer reads 234°F, 7 to 10 minutes.
Remove from the heat and let cool until almost room temperature, or 110°F on a candy thermometer, about 15 minutes. Using an electric mixer, beat the fudge until the color dulls and the fudge is creamy, 2 to 3 minutes. Stir in the walnuts by hand.
Sprinkle the marshmallows in the prepared pan and spoon the fudge over them. Lay a piece of plastic wrap across the surface and, using your hands, press the fudge down into the marshmallows. Remove the plastic and smooth the surface of the fudge with a spatula. Cover the pan with aluminum foil and refrigerate until firm, about 6 hours. Cut into 2-inch bars, or any shape desired, to serve or give as a gift.

Makes 16 (2-inch) bars.
 

sister herb

Official TTI Chef
Toasted Almond Caramels

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Ingredients:
1 teaspoon plus 1/4 cup butter (no substitutes), divided
2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1 cup whipping cream
1 teaspoon vanilla extract
1 cup chopped almonds, toasted

Instructions:
Line an 8-inch square pan with foil and butter the foil with 1 teaspoon butter; set aside.
In a heavy saucepan, combine the sugar, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently without stirring for 4 minutes.
Remove from the heat; slowly stir in cream. Return to the heat; cook, without stirring, over medium-low heat until a candy thermometer reads 245 degrees F (118 C) (firm-ball stage).
Remove from the heat; stir in vanilla and almonds. Pour into prepared pan (do not scrape sides of saucepan). Cool completely.
Cut into squares. Wrap individually in waxed paper or foil; twist ends.

Makes about 4 dozen.
 

sister herb

Official TTI Chef
Chocolate Covered Prunes

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Ingredients:
20 - 24 pitted dried prunes
20 - 24 whole almonds or walnut halves
1 - 1 1/2 cups semisweet chocolate chips or milk chocolate chips

You will need a wooden or metal skewer, waxed paper and a large baking sheet or cookie sheet.

Instructions:
Line a large baking sheet or cookie sheet with waxed paper. Set aside.

Place prunes in a medium size bowl, and place almonds or walnut halves in another medium size bowl.

Using your fingers, or a sharp knife (slicing almost two-thirds of the way through the prune, but not all the way through), stuff each prune with a whole almond or walnut half (if the prune is too small to hold a walnut half or a whole almond, then break nut in half, and stuff prunes with half an almond or a quarter of a walnut). Seal the nut-stuffed prunes as well as you can with your fingers (some of the nut may show through the prune, that is alright).

Microwave chocolate chips in a medium size microwave-safe bowl on HIGH (100 % power), until melted, 2-3 minutes. Stir chocolate until smooth. Using a skewer, dip each nut-stuffed prune in melted chocolate until lightly covered. Place chocolate covered prunes on waxed paper lined baking sheet (or cookie sheet) and cool in refrigerator or freezer until hardened. Store in airtight container at room temperature or if desired, they may be stored covered in the refrigerator.

Notes: If weather is warm, I would suggest refrigerating the candies.

Instead of prunes, you can also use seedless dates.

Makes 20 pieces.
 

sister herb

Official TTI Chef
Chocolate Peanut Butter Cups

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Ingredients:
8 oz. bittersweet chocolate or semisweet chocolate, cut into small pieces
1/2 cup peanut butter
1/2 cup cream cheese
1 tbsp. granulated sugar
1 tbsp. vanilla extract

You will need:
4 regular size paper or foil muffin or cupcake liners or 8 to 12 mini paper or foil muffin or cupcake liners (depending on what size peanut butter cups you want to make)

Instructions:
1. Melt chocolate in a bowl set over a small pot of simmering water.
2. Using a pastry brush or new paint brush paint chocolate onto the inside of the muffin liners.
3. Place them in a muffin tin for easier handling.
4. Paint a thick layer and then refrigerate until it has set hard.
5. Puree the peanut butter, cream cheese, sugar and vanilla in a food processor until smooth.
6. Spoon or pipe the peanut butter mixture into the hardened chocolate cups and then pour a thick layer of the remaining melted chocolate over the top making sure the edges are sealed.
7. Put back in refrigerator until the tops have set.
8. Peel liners off before serving.

Makes 4 regular size or 8 to 12 mini peanut butter cups.
 

sister herb

Official TTI Chef
Chocolate Pumpkin Truffles

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Ingredients:
2 1/2 cups vanilla wafers, crushed
1 cup toasted almonds, ground
3/4 cup confectioners' sugar
2 tsp. ground cinnamon
1/2 cup canned 100% pumpkin
1 1/2 cups semi-sweet chocolate chips, melted
1/3 cups apple juice

To Roll Truffles In:
Confectioners' sugar
Cocoa powder
Ground almonds

You will also need:
Candy cups (optional)

Instructions:
In a medium bowl combine crushed wafers, ground almonds, 3/4 cup confectioners' sugar, and cinnamon. Blend in melted chocolate chips, pumpkin, and coffee liqueur (or apple juice, if using). Shape into 1/2 inch diameter balls.

Roll the truffles in confectioners' sugar, cocoa powder, or ground almonds. Place truffles in pretty candy cups.

Makes 48 truffles.

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If you can´t find canned pumpkin, you can make it by yourself:

Easy-Peasy Pumpkin Jam

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2 kg pumpkin pulp cut in cubes

1.6 kg brown sugar

a bit of water

1 cinnamon stick

1/2 teaspoon ground cinnamon

zest of 1 lemon

juice of 2 freshly squeezed lemons (or one lemon and one orange)

In a large pot, combine pumpkin, sugar, cinnamon stick and a bit of water. Bring to a gentle boil over medium heat, stirring often.

Once pumpkin is soft and cooked (about an hour) add ground cinnamon. Simmer for 15 min more. Remove from heat, stir in lemon zest and juice, and with a hand blender blend to jam consistency.
 

sister herb

Official TTI Chef
Cookies & Cream Fudge

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Ingredients:
18 oz. white baking chocolate, or 3 (6 ounce packages) white chocolate baking squares
1 (14 oz.) can sweetened consensed milk
1/4 tsp. salt
2 cups (crushed) Oreo Sandwich cookies (about 20 cookies)

Instructions:
Line an 8 x 8-inch square baking pan with foil. In heavy saucepan over low heat, melt chocolate with sweetened condensed milk and salt. Remove from heat.
Stir in crushed cookies. Spread evenly in prepared pan. Chill for 2 hours or until firm. Turn fudge out onto cutting board. Peel off foil and cut into squares. Store tightly covered at room temperature.

Makes about 2 1/2 pounds fudge.
 

sister herb

Official TTI Chef
Mounds candy bars

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Coconut filling:
300 g desiccated unsweetened coconut flakes
300 g sweetened condensed milk
150 g butter, at room temperature

Chocolate glaze:
300 g dark or milk chocolate
Place the butter and coconut into the mixing bowl and mix thoroughly - about 1-2 minutes. Add the condensed milk and mix for another 2-3 minutes, until thoroughly combined.

Line a small baking sheet/tray/tin with a parchment/baking paper. Transfer the coconut mixture into the tin and press into a block about 2 cm/0.8 inches high. Cover and put into the fridge for about 3 hours or freezer for about 1 hour.

Remove from the fridge/freezer, transfer the coconut block onto a cutting board and cut into 2x2 cm (0.8 x 0.8 inch) cubes. Like this:

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Dip them into melted chocolate to coat, then place onto the prepared tray and put into the freezer for the next day.
 

sister herb

Official TTI Chef
Peanut-Butter Pretzel Candy

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Ingredients

1/2 cup creamy peanut butter
1/4 cup plus 1 tablespoon confectioners' sugar
1 tablespoon unsalted butter, room-temperature
1 cup crushed pretzels
5 ounces milk chocolate, melted

Stir together peanut butter, sugar, and butter. Stir in crushed pretzels. Form into 1-inch balls. Freeze for 30 minutes. Dip in melted chocolate. Refrigerate until set.
 

sister herb

Official TTI Chef
Cinnamon Hard Candies

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MAKES ABOUT 120 CANDIES

INGREDIENTS

1 1⁄2 cups sugar
2 tbsp. light corn syrup
1 tbsp. cinnamon extract or or 1⁄2 tsp. cinnamon oil*
1⁄4 tsp. red food coloring


INSTRUCTIONS

1. Line an 8" x 8" metal baking pan with parchment paper and grease parchment with nonstick spray; set aside. Heat sugar, corn syrup, and 1⁄2 cup water in a 1-qt. saucepan over high heat. Bring to a boil and cover; boil for 3 minutes. Remove lid and attach a candy thermometer to side of saucepan. Cook, without stirring, until sugar mixture reaches 300°; remove pan from heat. With a long-handled spoon, stir in the cinnamon extract and food coloring. Pour mixture onto prepared pan. Let cool slightly, until candy reaches pliable consistency. Using a pizza cutter or a knife, cut candy into 1⁄2" squares. Let cool for 30 minutes, until hard.

2. Peel candies off parchment paper and wrap individually in confectioner's paper or dust candies with a mixture of 1⁄4 cup powdered sugar and 1 tsp. ground cinnamon, if you like, and transfer to a bowl.

* As well you can use what ever extract you like, for example peppermint.
 

sister herb

Official TTI Chef
Vanilla Cream Fudge

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MAKES ABOUT 64 PIECES


INGREDIENTS

4 cups sugar
1 cup milk
½ cup heavy cream
½ cup light corn syrup
1 tsp. kosher salt*
1 vanilla bean, halved lengthwise, seeds scraped and reserved
INSTRUCTIONS

Grease an 8" x 8" baking pan with nonstick cooking spray and set aside. Stir together sugar, milk, cream, corn syrup, salt, and vanilla bean and seeds in a 4-qt. saucepan over medium heat. Cook, stirring occasionally, until a candy thermometer reads 238°F/114 - 116C. Pour mixture into a 9" x 13" baking dish and let cool at room temperature for 20 minutes. Scrape mixture into the bowl of a stand mixer fitted with a paddle and beat on medium speed until mixture is no longer glossy and is very thick, about 3 minutes. Immediately transfer to prepared baking pan and, using a rubber spatula, spread evenly over the bottom of pan; let cool to room temperature, at least 4 hours. Cut into 1" squares and serve.

* Note: if you haven´t kosher salt but normal table salt, use it only 1/4 tsp.
 

sister herb

Official TTI Chef
Irish Potatoes (Chocolate Coconut Balls)

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MAKES 20
INGREDIENTS

1 ½ cups unsweetened coconut flakes
1 ¾ cups confectioners' sugar
3 tbsp. heavy cream
½ tsp. vanilla extract
1 tsp. cocoa
2 tbsp. cinnamon

INSTRUCTIONS
1. Place coconut flakes in a food processor and pulse until finely chopped. Transfer coconut to a bowl, add 1 ½ cups of the confectioners' sugar, heavy cream, vanilla, and mix well.

2. Spoon out about 1 tbsp. coconut mixture and roll it into a 1'' ball. Repeat process with remaining mixture and set "potatoes" aside to rest for 1 hour.

3. Combine cocoa, cinnamon, and remaining 2 tbsp. of the confectioners' sugar in a small bowl. Dredge each "potato" in mixture and shake off excess. Cover with plastic wrap and store in refrigerator.
 

sister herb

Official TTI Chef
Crunchy Chocolate Treats

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To make squares instead of clusters, use a wet spatula and evenly spread mixture into a buttered 9-by-13-inch baking pan. Let set before cutting with a serrated knife.

Ingredients

4 tablespoons butter, cut into pieces
1 bag (10 ounces) mini marshmallows
8 ounces semisweet chocolate, finely chopped
6 cups rice cereal
3/4 cup peanut-butter chips


Cook's Note:
Store in an airtight container for up to several days.


Directions

1. In a large, deep saucepan, melt butter over low heat, about 4 minutes. Add mini marshmallows and cook, stirring, until melted, 6 to 8 minutes.

2. Add chocolate and cook, stirring, until melted, 2 to 4 minutes. Remove from heat. Quickly fold in rice cereal and peanut-butter chips until evenly distributed.

3. Coat a 1/4-cup dry measuring cup with nonstick cooking spray; scoop mixture onto waxed paper, forming clusters. Let set, about 10 minutes.
 

sister herb

Official TTI Chef
Pumpkin-Seed Sweets

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Ingredients
1/4 cup (1/2 stick) unsalted butter, plus more for baking sheet
1/2 cup packed light-brown sugar
1/4 cup honey
1 cup fresh pumpkin seeds, rinsed well, dried, and toasted

Directions

Step 1
Butter an 11-by-17-inch rimmed baking sheet; set aside.

Step 2
Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degreesF/138C, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degreesF/150C, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.
 
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