"DOLORES'' COOKED CANDY RECIPES These are all 'tried and true' candies - much used and traditional favorites. Some recipes are for easy no-cook candies. All products for making these candies can be obtained at our local store, Sugarcraft 3665 Dixie Hwy. (Rt. 4) Hamilton OH 45015  or on Sugarcraft's web site www.sugarcraft.com I have taught candy making for over 20 years. I have included some hints for you. Go Here to order a copy of my candy recipe book. Please read: 'How to correctly read a candy thermometer and other important candy making hints' Merckens coating chocolate

    * Dark or Semisweet Coating Chocolate
    * Powdered Sugar
    * #FM3466 - ML Almond Paste
    * Cherries (as many as desired)

Ingredients:

    * Put the chocolate in a plastic bowl and melt in the microwave (on defrost level) until the chocolate is completely melted.
    * Place the cherries on a piece of paper. Using another piece of paper remove the excess juice from them.
    * Spread a small amount of powdered sugar on the work surface to prevent the almond paste from sticking. Roll the paste until desired thickness.
    * Using a medium size circle cutter, cut as many circles as desired.
    * Slightly thin the edges of the circles with your fingers. Then wrap the cherries.
    * Dip the covered cherries in the melted chocolate.
    * Place on parchment paper sheet to harden.
    * Place finished cherries into a paper truffle cup for simple presentation.

1 pound Merckens Cocoa Lite coating chocolate
1/2 pound Tiny Crispy Rice #75-2106
Candy bar mold #120 mold

Melt chocolate. Add Crispy Rice; stir to blend. Pour into candy bar mold; chill, or spread on waxed paper and let harden.
Omit Crispy Rice for a plain bar

Chocolate Covered Graham Crackers

Dip and turn out onto wax paper to set chocolate up.
Variations:

• Dark coating chocolate
• Sprinkles for the kiddies
• Add peppermint Lorann oil

Set out #601 candy cups.
Fill bottom of candy cup with pecans.
Warm Nestle's caramel loaf in a candy funnel or measuring cup with spout, warm until melted approx. 150 degrees.
Pour your desired amount over the pecans.
Top with melted Merckens Cocoa Lite (milk chocolate) candy coating.

Melt chocolate. Spread peanut butter between 2 crackers. Dip in chocolate. Add decoration; chill.

'DOLORES' CREAMY PEANUT BUTTER FILLING... for filled candies

1 cup Peanut butter
1/2 lb Butter or margarine
1 1/2 lb Dry candy fondant *
1/8 teaspoon Salt
14 oz Eagle brand milk (or less)

Candy buckeyes are named after the shiny, dark nuts of the Buckeye Tree-the official state tree for Ohio. The state's original settlers found it to be an unfamiliar tree in the forest, and adopted it as a symbol of Ohio heritage. These pioneers carved the soft buckeye wood into troughs, platters and even cradles. Today, buckeye trees are prominent in the Ohio River Valley, and are known for being resilient and hearty.
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The nuts of the tree, w(ich are actually mildly toxic, gere given their name because of their resemblance to the eyes of white-tailed deer. Folk wisdom says that carrying a buckeye nut in your pocket brings good luck (but you might not want to try that with the candy variety).
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So, the next time you bite into one of these treats, remember that you're discovering a tiny taste of Ohio. To discover more about the state, or for free travel information and maps call 1-800-BUCKEYE.
DOLORES' BUCKEYES or great for REECE cups too (Buckeyes are actually a nut that grows on a Buckeye tree. Very popular in Ohio... and why Ohio is called 'The Buckeye State')
 

.MAKE AN IMPRESSION! ..add a leaf for realism! This is a real leaf but it is printed on edible wafer paper using food coloring instead of ink. You can order these buckeye leaves HERE.

1/4 lb Margarine
1 cup Peanut butter
3/4 lb Dry Candy Fondant *
1 lb Dipping chocolate *

Check out the 'real' leaves for these! Make a great impression. They are actually wafer paper. You can order them here.

* Dry Candy Fondant available
Merckens® coating/dipping chocolate available HERE

BUCKEYE CANDIES, Version #2 - this recipe won't be like Reece Cups. Using confectioners' sugar it remains a bit slimy tasting. Its your choice.
Ingredients:
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Centers
2 cups sifted confectioner's sugar
3/4 cup creamy-style peanut butter
1/4 cup unsalted, melted butter
1/2 tsp. vanilla
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Coating
8 ounces (1 1/3 cups) coating chocolate
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Directions:
Mix peanut butter, vanilla, melted butter and confectioner's sugar. Use a large spoon to mix ingredients into a stiff dough. Roll the dough into 1-inch balls on a wax paper-lined cookie sheet.
Chill until hard and insert a toothpick into the top of each ball. Melt chocolate in the top of a double boiler.
Using the toothpicks, dip each ball into the chocolate, leaving a small patch of peanut butter (about 1/4 of the center) showing. Place the coated centers on the wax paper and remove the toothpick. Chill for 2 hours before serving and store in refrigerator.

BUCKEYE CANDIES, Version 3

Enlarge to read

Merckens Confectionery coating chocolate
Pretzels
Petite sprinkles
Boxes or HERE
Melt coating chocolate in tp of double boiler with hot, not boiling water in the bottom. Stir as chocolate melts..
Dip pretzel as shown.  I recommend a swirl dipping fork for this.
Turn out onto was paper and let the chocolate set up.
Drizzle with opposite or any contrasting color of coating chocolate.

2 1/2 lb Dry Candy Fondant
1 cup butter
ADD:
1/2 cup Whipping cream
Lorann flavoring of choice
Food coloring
Nuts will be needed for some

Below are some combinations:

• Vanilla cremes: add vanilla to taste
• Chocolate cremes: add melted dark chocolate to taste
• Mint center: add drops of peppermint oil & green coloring.
• Black Walnut center: add drops of black walnut oil & black walnuts.
• Peanut butter cremes: add smooth or crunchy peanut butter.
• Pineapple cremes: add drops of pineapple oil, chopped candied pineapple & chopped pecans.
• Jelly Filled: add fruit "flavored" jelly into candy mold shell along with matching flavored oil with creme center.
• Nut center: wrap creme center mix around a nut meat as filling; dip in white/tinted, or milk chocolate.
• Chocolate covered cherries < cream type: > wrap creme center mix around a well drained maraschino cherry... be sure the cherry is SEALED in the dough, chill & dip in chocolate Be sure to dip as soon as removing from fridge. The acid in the cherry causes it to cordial < liquefying > quickly.

Maraschino cherries, retain juice
Dry Candy Fondant
Two 16 oz Squeeze Bottles
Merckens® Dark Chocolate Compound Coating
Cake Rack
8" angled spatula
Chocolate Covered Cherry Bon-Bon mold #500

Wrap cherry in 3 x 4 foil candy squares. If you don't wrap, "leaks" develop. I use the cherries in the pretty foil to add color to my candy boxes.

• Reuse "drippings" of chocolate. Our Merckens® chocolate re-melts just as easy as fresh chocolate.
• I use 5 molds at a time. More & the chocolate may set up too quick for you. I think I make about 100 an hour, maybe more, this way.
• <<< NO more paraffin (candle wax) to eat >>>
• These completely liquefy in 1-2 days.
• Keep covered tightly - wrap box also in plastic (saran) wrap & store in cool place. Keeps about 3-4 weeks. The cherries don't spoil. "Bloom" occurs when chocolate is not tightly sealed. Add invertase if kept longer.

3/4 cup light corn syrup
2 1/2 cup Dry Macaroon Coconut

"Almond Fun" (Like the famous bar)
As above using mold Small candy bars
both plain and with almond Mold #90-5126
Coat mold with chocolate and drop an almond in;chill shell
add filling; top with chocolate.
* Dry Macaroon coconut available HERE

Lollypop sticks

Molds for Santa

2 T Plain gelatin
1/2 cup Cold Water
1/4 cup Warm water
1 1/4 cups Granulated sugar
3/4 cup invert sugar, available at Sugarcraft... HERE
3/8 cup Light Karo
1/2 teas Vanilla
Sticks

Variation:
MallowMars
Spoon out a dollup of marshmallow onto a small cookie and dip in coating chocolate.

Variation:
Carmallows
Roll firm caramel in marshmallow and dip in coating chocolate.

Also I sometimes pour the marshmallow in a candy mold. Spray the mold first. Dip that in coating chocolate and turn out on wax paper to set up.

TIP: Chocolate chips cannot be used. You will find that they won't set up.
 

Candy fillings Foil squares for wrapping

Marshmallow cream
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     2 1/4 cup of invert sugar, divided
     4 1/2 tablespoon dried egg whites
     2 1/4 cup light corn syrup
     1 teaspoon clear vanilla
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     In a mixing bowl, combine 1 1/8 cups of the invert sugar with the dried egg whites; whip at low speed of electric mixer to blend. Set aside. In a saucepan, combine remaining invert sugar & corn syrup. Heat to approximately 210'. Slowly add heated syrup to egg white mixture & beat on high until light & very white. Add vanilla. Store in covered container & use in any recipe calling for marshmallow cream. Makes appox. 3 1/2 quarts.
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Soak gelatin in warm water for 30 minutes or more. Butter one 12 x 18 " pan. Place 1/2 cup water, sugar, and Nulomoline in a 1 1/2 qt. saucepan and cook over medium heat until mixture is hot, and sugar is dissolved. When hot, not boiling, add gelatin and sitr until dissolved. Pour into a mixing bowl and begin to mix on medium speed. Add corn syrup and vanilla. Whip on high speed until white, fluffy, and double in bulk. The marshmallow will hold a soft peak. Pour into a prepared pan. Sprinkle with powdered sugar and let set at least 24 hours before cutting. Cut marshmallows and roll in powdered sugar. Store in a sealed container.
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Variations:
Place marshmallows in a strainer, run under lukewarm water, then roll in Macaroon Coconut which has been toasted in a warm oven until golden brown.
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Animal shapes can be made by buttering cookie cutters and cutting marshmallow animals. These may be dusted with powdered sugar or dipped in melted coating or melted, tempered chocolate.
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Scraps may be turned into rocky road by adding them to melted dark chocolate-flavored coating and poiuring them out on waxed paper.
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Molded shaped may be created by spraying candy molds with PAM and filling them with marshmallow. When the marshmallow reaches the soft peak stage, fill an 18" pastry bag and squeez marshmallow into identations.

1 pound Merckens white coating chocolate
1/2 pound peppermint crunch
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Directions:
Melt coating chocolate in top of double boiler. Put 1/2 pound of peppermint crunch in the chocolate. Stir to coat. Turn out onto wax paper. Lay another sheet of wax paper over the candy. Press it down smooth. Slide a cardboard or cookie sheet underneath the candy and lift to place in the freezer to chill. Break apart. The p. crunch is available in red/green combination and also just in red for Valentine's Day.

Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.

WHITE CHOCOLATE TRUFFLES
Ingredients
2 tablespoons heavy cream
7 ounces good white Merckens chocolate, chopped
2 tablespoons Irish cream liqueur (recommended: Baileys)
1/2 teaspoon good vanilla extract
1/2 cup chopped hazelnuts
6 ounces Merckens dark chocolate, chopped
Directions
Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.

Preheat the oven to 350 degrees F.

With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.

Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.

Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.

Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.

DIRECTIONS
Butter a 9x13 inch dish.
Melt chocolate and butterscotch chips in the top of a double boiler over simmering water. Remove from heat and stir in peanuts. Stir in noodles until all is well coated. Press into prepared dish. Chill until set; cut into squares.

3 tablespoons   butter or margarine
1 package (10 oz., about 40)   regular marshmallows
- OR -
4 cups   miniature marshmallows
6 cups   Rice Krispies®

To experience the timeless flavor, make your Rice Krispies Treats® squares with the original Rice Krispies® brand cereal.
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note
-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

From Mellissa:
Rice Krispies Treats are a huge hit in our family. I make them when the kids are in bed so in the morning they have a surprise. I love to add food coloring to the melted marshmallows. The kids never know what color treat they are going to get. Another yummy idea is to use strawberry-flavored marshmallows and add chocolate chips to the cereal before mixing.
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Rice Krispies treats that does not use marshmallows
Great for Baby Shower, Birthday, Christmas and so much more. Very easy!

1 cup sugar
1 cup light Karo
Bring to boil in a large kettle, then stir in 1 cup peanut butter.
Pour over 6 cups of Rice Krispies, stir until all cereal is coated. Pack into greased 13x9 pan.
Set aside to cool.

Maybe this recipe would work in molds?

The recipe also calls for 1 package of Nestles butterscotch morsels and 1 package of Nestles semi-
sweet chocolate bits melted over hot water. Stir and spread over top of cereal bars. Allow to
cool before cutting. I've also just used chocolate frosting on these treats, but usually just eat
them plain with no topping. Make sure the form is packed tightly.
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IDEAS: Rice Krispies on a candy stick

(1) I have to make 50 of them for a family gathering... and have no idea what to charge..... I thought I would tie a little ribbon around the stick for looks then stick them in a styrofoam covered board ... dip the Rice/frispies in choc

I add a little white chocolate to my marshmallow mix and a dash of my butterscotch sauce
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Above are a few of her ideas. You can place an order using the URL just below here if you don't want to make them.
Sugarcraft will print your photos for you if you wish to make them yourself.
(2) Rice Krispies pops that were dipped in chocolate and then on one end dipped into multi colored sprinkles. Also I found this website with some other ideas (Christmas) on making Rice Krispies treat http://www.ladyfortunes.com/rice_krispies_picture_treat_p/rk-h11-iw.htm

Method:
    *Preheat oven to 350°C.
    *      In a bowl whisk together the maple syrup, melted butter, eggs, cinnamon and salt. Then stir in the remaining ingredients.
    *      Press the mixture into a greased foil-lined 9" square pan.
    *      Bake for 20 minutes.
    *      Let cool and cut into squares
From Geraldine R

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