Candy
Chocolate Fudge Variations
- 238 on candy
- 1 env gelatin (unflavored)
- 3,300 ml saucepan
- 600 gr sugar
- 280 gr butter
- 240 ml milk
- 140 gr any of the following coarsely pecans (chopped)
- 120 gr walnuts
- 95 gr unsweetened chocolate
- 9 gr vanilla extract
Chocolate Heath Cake
- 8 cool whip
- 6 heath bits o brickle
- 4 heath candy bars
- 400 ml sweetened condensed milk
- 1 package chocolate cake mix
Chocolate Meringue Cake With Raspberry Sauce
- 4 egg whites
- 375 gr raspberries
- 350 ml cream
- 200 gr sugar
- 150 gr unsweetened dark chocolate
- 100 gr powdered sugar
- 10 ml lemon juice
- 5 gr instant coffee granules
Chocolate Mint Sauce
- 3 sq
- 200 gr sugar
- 170 gr corn syrup (light)
- 160 ml evaporated milk (undiluted)
- 160 ml cream (light)
- 95 gr unsweetened chocolate
- 60 ml water
- 1 gr salt
- 1 gr peppermint extract
Chocolate Mousse
- 4 egg whites
- 3 espresso powder
- 475 ml cream
- 130 gr chocolate
- 120 ml water
- 100 gr sugar
- 85 gr cocoa
- 1 ml cream of tartar
Chocolate Mousse Supreme
- 4 tbls water in metal bowl
- 3 egg yolks
- 2 tbls water in bowl
- 300 ml whipping cream
- 250 gr bittersweet chocolate
- 90 ml water
- 28 gr brandy
- 26 gr sugar
- 18 gr butter (unsalted)
Chocolate Nut Clusters
- 1 paper candy
- 160 gr milk chocolate chips
- 120 gr broken pecans
- 4 gr vegetable shortening
Chocolate Orange Ribbon Cake
- 6 snickers
- 120 ml orange juice
- 45 ml milk
- 4 gr orange peel (grated)
- 1 package cake mix (yellow)
- 1 package frosting mix (fluffy white)
Chocolate Peanut Butter Cups
- 1 paper candy
- 325 gr milk chocolate chips
- 180 ml creamy peanut butter
- 150 gr confectioners sugar
- 24 gr vegetable shortening
- 14 gr butter
Chocolate Peanut Clusters
- 120 gr semi-sweet chocolate chips
- 80 gr milk chocolate chips
- 14 gr shortening
Chocolate Peanut Goodies
- 36 peanut (halves)
- 230 gr quick-cooking oats
- 200 gr peanuts (chopped)
- 120 ml jif creamy peanut butter
- 1 package duncan hines milk chocolate -layer cake frosting
Chocolate Praline Truffles
- 1 orange peel (grated)
- 290 gr semisweet chocolate
- 100 gr sugar
- 60 gr almonds (whole)
- 45 gr unsweetened cocoa
- 38 ml orange liqueur
- 34 gr butter (unsalted)
- 30 ml cream (heavy)
- 16 ml canola oil
Chocolate Silk Mousse Cake
- 4 eggs
- 450 gr semi-sweet chocolate
- 85 gr butter (unsalted)
- 14 gr sugar
- 14 gr real vanilla extract
- 8 gr unbleached flour
Chocolate Spritz
- 1 egg
- 450 gr all purpose flour
- 350 gr butter
- 200 gr sugar
- 55 gr semisweet chocolate
- 24 gr shortening
- 22 gr unsweetened cocoa powder
- 5 gr baking powder
- 4 gr vanilla
Chocolate Toffee
- 16 by
- 240 ml cream
- 220 gr corn syrup (light)
- 200 gr sugar
- 120 ml cream in a saucepan set over moderate hea stir the mixture until the sugar dissolves completely
- 16 gr unsweetened chocolate
- 7 gr vanilla
- 1 gr salt
- some toffee dropped a little water forms a soft
Chocolate Toffee
- 1/2 squares
- 240 ml cream
- 220 gr corn syrup (light)
- 200 gr sugar
- 120 ml cream in a saucepan set over moderate hea stir the mixture until the sugar dissolves completely
- 20 gr vanilla
- 1 gr salt
- some toffee dropped a little water forms a soft
Chocolate Toffee Candy
- 170 gr brown sugar
- 120 gr semisweet chocolate (pieces)
- 110 gr butter
- 65 gr coarsely pecans (chopped)
Chocolate Trifle
- 12 container (frozen)
- 1 3/8 english
- 120 gr kahlua
- 60 gr strong brewed coffee
- 4 gr sugar for the kahlua
Chocolate Triple Layer Cake With Fluffy Chocolate Frostin
- 202 milligrams of sodium
- 25 milligrams of cholesterol
- 10 grams of fat
- 8 1/2 round cake pans
- 7 egg whites
- 2 grams of saturated fat
- 1 egg
- 1/2 dry ingredients
- 450 gr granulated sugar
- 250 gr cake flour
Christmas Candy Cane Cookies
- 1 egg
- 1/2 food coloring (red)
- 325 gr flour
- 230 gr butter
- 200 gr powdered sugar
- 4 gr vanilla extract
- 3 gr salt
- 1 gr peppermint extract