RUM BUTTER CASHEWS
1 cup granulated sugar
戮 cup rum
2 cups whole, unsalted cashews
2 oz. butter
Bring sugar %26amp; rum to boil in medium saucepan. Cook for 3 minute, or until candy thermometer reaches 234 degrees F. Remove from heat %26amp; add cashews, stirring constantly to coat w/syrup. The sugar will become white %26amp; grainy after about 30 seconds. Return saucepan to heat %26amp; re-melt sugar, adding a few drops of water if needed. Watch carefully; do not burn. When syrup has turned a rich caramel color (about 2 minutes) %26amp; the nuts sound hollow at the tap of a spoon, remove from heat %26amp; stir in butter. Turn onto oiled baking sheet, spreading out in one layer, separating any pieces that are stuck together. Cool completely. Store in airtight container for up to 2 weeks.
Yield: 2 CupsAny recipes for little snacks such as truffles and slices?
INGREDIENTS
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla
DIRECTIONS
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Notes
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.Any recipes for little snacks such as truffles and slices?
Chocolate Truffles
18 oz. Chocolate chips
1 can Sweetened condensed milk ( not evaporated)
1 tablespoon vanilla
Melt 1st two ingredients on low heat. Remove from heat and add vanilla.
Pour into bowl and cover. Chill 2 hours till firm. Shape into 1 inch balls.
roll in any of the following: Cocoa,nuts,colored sugar,coconut,powder sugar.
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