| Recipe Title |
Type |
Cuisine |
| Authentic Spanish Churros |
Confections |
Spanish |
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| Peanut Butter Balls |
Confections |
American |
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| Buckeyes |
Confections |
American |
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These are a well-known treat in Ohio, and amongst Ohio State Buckeyes fans everywhere. |
| Macadamia Nut Brittle |
Confections |
Hawaiian |
|
In this recipe developed by former Spago pastry chef Mary Bergin, buttery macadamia nuts replace the familiar peanuts in the old-fashioned crunchy candy.
|
| Torrone, or Italian Nougat |
Confections |
Italian |
|
I have been experimenting with recipes for this wonderful confection for a couple of months now. This one here has been the best of the bunch (and it just happens that I made the batch today). It is something of a hybrid of recipes and techniques whose sources are listed below.
BTW, it just so happens that one soft sticky batch I made turns out to make a wonderful Torta di ricotta con torrone (That's roughly a Ricotta nougat cheesecake Italian style). |
| Nut Tree Marshmallow Sauce |
Confections |
American |
|
|
| Pine Bark |
Confections |
American |
|
I like to double the "sauce", they are much better that way, stay together better too. |
| GHIRARDELLI SINFUL CHOCOLATE TRUFFLES |
Confections |
---- |
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| Dark Chocolate-Dipped Date-Nut Truffles with Coconut |
Confections |
---- |
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| Licorice |
Confections |
---- |
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This is a recipe for anise flavored licorice, but it could be changed to chocolate licorice by using brown paste food color instead of black and using chocolate flavoring (Schillings brand flavoring has a liquid chocolate flavor.) |
| Helen Corbitt Pralines |
Confections |
---- |
|
From the Helen Corbitt Cooks For Company cookbook 1974 |
| Dulce de Leche on Obleas |
Confections |
Argentinian |
|
A vanilla bean pod or cinamon stick can be added to the dulce de leche while simmering to add flavor (remove before spreading on obleas). Substituting raw sugar for white sugar has a similar effect.
Sometimes finely ground espresso beans, cloves, or cinamon are sprinkled on the dulce de leche.
As a syrup (cooked for only about an hour and a half) dulce de leche is good on ice cream or crepes. A sligtly thicker version is often spread on toast.
The Colombian version is called Arequipe and is also quite good; it can be found at http://recipes.epicurean.com/recipe/13080/arequipe.html
(that recipe also mentions a frequent shortcut--boiling condensed milk in the can--which can also be used on obleas). |
| Fudge Malt |
Confections |
American |
|
Coffee addict? Try adding a jigger of strong expresso for a Coffee Malt -mmmm. |
| HAYSTACKS |
Confections |
American |
|
|
| pecan toffee |
Confections |
---- |
|
I made some for teachers gifts and actually had a teacher call me and say it was like the toffee her grandmother used to make, but she couldn't find the recipe! |
| CHOCOLATE CHERRY COCONUT BON BONS |
Confections |
---- |
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| TOFFEE-CHOCOLATE CANDY |
Confections |
---- |
|
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| cream cheese frosting |
Confections |
American |
|
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| Homemade Caramel-Chocolate Cookie Bars |
Confections |
---- |
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I haven't personally tried this recipe. |
| Spiced Nuts |
Confections |
---- |
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! Won't take long under broiler. Keep an eye out as burning can occur quite quickly. |
| Chocolate Raspberry Truffles |
Confections |
---- |
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| Almond Paste |
Confections |
---- |
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| Pralines |
Confections |
---- |
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| SEES FUDGE |
Confections |
American |
|
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| Bourbon Pecan Pralines |
Confections |
---- |
|
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| English Toffee |
Confections |
---- |
|
My brother and I could eat a whole batch in one setting when we were teens. Now,it is hard to stop. This is so easy and so good. I don't ever bother with the chocolate and nuts. It is great plain. |
| CHOCOLATE TRUFFLES |
Confections |
---- |
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| New Orleans Pecan Pralines |
Confections |
---- |
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| Chocolate-Covered Caramel Nut Turtles |
Confections |
---- |
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| CHOCOLATE TURTLES |
Confections |
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