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300 Best Homemade Candy Recipes Cookbook Giveaway

Disclosure: Robert Rose provided a copy of 300 Best Homemade Candy Recipes Cookbook for this Review & Giveaway.  I was not financially compensated and all opinions are my own.

300 Best Homemade Candy Recipes Cookbook Giveaway and Review

I was Blessed to receive a copy of 300 Best Homemade Candy Recipes by Jane Sharrock for Review

ISBN-10: 0778804755
ISBN-EAN: 9780778804758
Publisher: Rose, Robert Incorporated

I don’t know anyone who doesn’t have a favorite candy.  Visit any supermarket candy aisle or candy store and you’ll find young and old alike oohing and aahing over the lollipops, fudge, gummies and chocolates.

One taste of homemade candy and it’s obvious that there’s no comparison to what’s lining store shelves.  Homemade candy is the stuff dreams and memories are made of!   Although I couldn’t have been more than 3 or 4 years old I remember vividly my mom and aunt preparing divinity, a sweet, lighter-than-air candy every Christmas and Easter.  My mom would begin by telling me “You can’t prepare divinity on a humid day or you’ll have a mess!”  Then Auntie would assemble all the ingredients including a candy thermometer and the two of them would begin.  The thing I remember most is them beating that candy for eternity. The results were well worth it though. I can still taste those fluffy, white drops of perfection when I reminisce on days gone by.

The first thing I did when my 300 Best Homemade Candy Recipes Cookbook arrived was search the index for divinity.  Not only did I find one recipe, I found a chapter devoted to Divinities, Nougats and Similar Candies. 300 Best Homemade Candy Recipes contains hundreds of drool-worthy recipes including sweet, nutty pralines, chocolates, hard candies and more.  The neat thing is you can visit the Recipes by Skill Level and Problems & Solution pages and find a candy you feel confident making!  Each recipe includes easy-to-follow directions, tips and Cook’s Notes so you’ll feel comfortable trying some new treats as well!

300 Best Homemade Candy Recipe Favorites

  • Pralines-in-a-Pan
  • Microwave Toffee
  • Horehound Candy – One of my mom’s favorites
  • Chewy, Gooey Caramel Pecan Squares
  • Mom’s Divinity – Who could resist? Yum!
  • Old-Fashioned Taffy
  • Private Collection Fudge
  • Bourbon Balls – Another of my mom’s favorites.  Just one of my mom’s bourbon balls and you were three sheets to the wind!
  • Chocolate-Covered Mint Patties
  • Cinnamon-Sugar Pecans
  • Popcorn Party Cake
  • S’mores

Fudge Truffles Easy Enough For A Beginner

Luscious Raspberry-Fudge Truffles

Rating: 51

Yield: About 75 truffles.

Luscious Raspberry-Fudge Truffles

A longtime personal favorite, these “little bites of heaven” are worth the time it takes to make them.

Ingredients

    For the Truffles
  • 2 cups semisweet chocolate chips
  • 1 lb. cream cheese, softened
  • 1 cup seedless raspberry preserves
  • 2 tbsp. raspberry liqueur, such as Chambord
  • 1 2/3 cups very finely crushed vanilla wafer crumbs
  • 18 oz. chocolate candy coating
  • For the Decorative White Chocolate Drizzle (optional)
  • 3 oz. white chocolate, chopped
  • 1 tbsp. solid vegetable shortening

Instructions

    To prepare the Truffles
  1. In a small heavy saucepan over low heat, melt the chocolate chips, stirring until smooth. Remove from the heat. Set aside to cool slightly.
  2. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Add the melted chocolate, raspberry preserves and liqueur, beating until well blended. Blend in the wafer crumbs, mixing well. Cover and freeze 1 hour to make the filling firm enough to handle. If preferred, cover and refrigerate up to 1 week before shaping into truffles.
  3. Working with approximately one-third of the cold truffle mixture at a time, shape the mixture into balls ¾ inch in diameter. Place the balls on the prepared baking sheets. Cover and freeze 1 hour or more.
  4. Cover a large counter top area or 2 large baking sheets with waxed paper.
  5. In the top pan of a double boiler over hot but not boiling water, melt the chocolate coating, stirring until smooth. Using a toothpick, fork or specially designed dipping tool, dip the frozen balls into the melted chocolate until coated. Drop the coated truffles onto the waxed paper. Let stand until the chocolate is firm.
  6. To prepare the Decorative White Chocolate Drizzle, if desired:
  7. Place the white chocolate and shortening in a small, heavy-duty self-sealing plastic bag. Seal the bag tightly. Submerge the bag in hot water until the chocolate melts. (The hot water left in the bottom of the double boiler pan used to melt the chocolate coating is usually perfect for melting the white chocolate.) Gently knead the bag until the chocolate and shortening are blended. Poke a tiny hole in one corner of the bag. Gently squeeze the white chocolate mixture through the hole in the bag, drizzling it over the tops of the dipped truffles in a decorative pattern. Let the truffles stand until the white chocolate is firm.
  8. Store the truffles in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. The truffles may be served at room temperature but taste best when chilled.

Notes

Skill Level: Novice, Easy

You will need 2 large baking sheets, lined with waxed paper and a double boiler for this recipe.

Cook’s Notes

The key to making these truffles ultra smooth and delicious is to process the vanilla wafer crumbs in a food processor until they are almost the consistency of a powder.

This recipe appears to be more difficult than it is. It is not necessary to shape or dip all truffles at one time. The filling may be placed in an airtight container and frozen for at least 2 months and then shaped and dipped as needed. The mixture is much easier to form into balls when very cold. By working with approximately one-third of the mixture at a time, the remaining mixture remains cold until ready to be shaped.

If a toothpick is used to dip the truffles into the melted chocolate, the hole left by the toothpick must be covered with chocolate or the raspberry filling will ooze from the hole. Let the chocolate coating harden and then use a spoon to dab a tiny amount of the melted chocolate over the hole.

Courtesy of 300 Best Homemade Candy Recipes by Jane Sharrock © 2014 www.robertrose.ca. Reprinted with publisher permission.

http://www.leslielovesveggies.net/2014/04/300-best-homemade-candy-recipes-cookbook.html

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Comments

  1. 1

    I would love to have the Best of Bridge Slow Cooker Cookbook I use my slow cooker a lot and always looking for new recipes

  2. 2
    Ashley Trail says:

    I would like to have “The Science of Good Food”.

  3. 3
    roger simmons says:

    I like Slow cooking myself like Pulled Pork, fall off the bone ham so the slow cooker cookbook would be awesome.

  4. 4
    Sharon C says:

    100 Best Decorated Cookies is the book I would like to have.

  5. 5
    Darlene Wissenz says:

    The two books from Robert Rose Inc that I like are 175 Best Baby Cakes and the Big Book of Baby Cake Maker Recipes

  6. 6
    Jenny Lawler says:

    The Sensational Buttercream Decorating book would come in handy for my cake decorating hobby.

  7. 7
    MARIA simon says:

    I would love to have the juicing bible… I have been trying to gather up recipes to juice so this would be fantastic