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7 Father's Day Recipes for Candies

7 Father's Day Recipes for Candies is built on Bittersweet Chocolate Grated, Confectioner S Sugar, Baking Soda, Butter, and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 1 1/2 cup
• 1 tsp
• 1 tbsp
• 1 cup
• 1/4 cup
• 1 1/4 cup
• 1/2 cup
• 1/4 cup
• 3 1/2 cup
• 2 cup
• 2/3 cup
• 1/2 tsp
• 2 oz
• 2 tbsp
• 1 tsp
• 1/2 cup
• 7/8 cup
• 1 1/3 cup
• 1/3 cup
• 1 cup

Method (preview)

1. 1

   Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff dough.

2. 2

   Lightly butter a cookie sheet and set aside.

3. 3

   In a small bowl, stir together the cocoa and baking soda. Add the butter then set aside.

4. 4

   In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream.

5. 5

   Cook, over medium heat, stirring constantly until the sugar is dissolved.

6. 6

   Stir in the peanuts.

7. 7

   Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water separates into threads which are hard and brittle. (Make sure that the bulb of the candy thermometer is not resting on the bottom of the pan).

8. 8

   Remove from the heat and stir in the cocoa mixture.

9. 9

   Immediately pour onto the prepared cookie sheet.

10. 10

    With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.

11. 11

    Place the cookie sheet on a wire rack to cool completely.

12. 12

    When the candy is cold, snap into pieces and store in a tightly covered container.

13. 13

    Grease a 13x9x2-inch baking pan; set aside.

14. 14

    In large bowl, combine 4 cups marshmallows, peanut butter and butter.

15. 15

    Microwave on high 2 minutes or until melted; stir until smooth.

16. 16

    Add the remaining 1/2 cup of marshmallows, Rice Chex, M&M's and Corn

17. 17

    Chex; stir thoroughly.

18. 18

    Spread cereal mixture evenly into prepared pan. Refrigerate for about an hour.

19. 19

    To serve, pull apart and enjoy. Refrigerate any leftovers in an airtight container.

20. 20

    Or 1/3 cup Cocoa.

21. 21

    Butter a loaf pan.

22. 22

    Combine sugar, milk, salt, corn syrup, and chocolate in 2-quart saucepan.

23. 23

    Cook over medium heat, stirring constantly, until chocolate melts and sugar is dissolved. Cook, stirring occasioanlly, to 234 F( soft ball stage).

24. 24

    Remove from heat and then add the butter.

25. 25

    Cool mix to lukewarm(120 F).

26. 26

    Add vanilla, and beat vigorously and continuously for 5 to 10 minutes with wooden spoon or a Mixmaster (mixture will hold its shape when dropped from wooden spoon, shine will not be there).

27. 27

    Quickly stir in nuts (if using), spread quickly and evenly in buttered pan.

28. 28

    Preheat oven to 325 degrees. Grease cookie sheet.

29. 29

    Arrange pecans, flat side down, in clusters of four. Place one caramel on each cluster.

30. 30

    Heat until caramels soften, about 4-8 minutes. remove from oven.

31. 31

    Flatten caramel with buttered spatula. Cool slightly then remove to wax paper. Swirl chocolate on top.

32. 32

    Broken into pieces.

33. 33

    Soak the cherries in the brandy overnight or longer. Drain the cherries, reserve the brandy.

34. 34

    Cream the butter and sugar in a mixer.

35. 35

    In a double boiler, melt the sweet milk chocolate and the Unsweetened baking chocolate.

36. 36

    Add the melted chocolate, a spoonful at a time, into the butter/sugar mixture and mix thoroughly by hand.

37. 37

    Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed.

38. 38

    Add the 3 tb cocoa and mix by hand.

39. 39

    Put mixture in the freezer and thoroughly chill.

40. 40

    Prepare a surface to assemble the balls. Mix together the powdered sugar and cocoa.

41. 41

    Remove the chocolate from the freezer when it is chilled and stiff.

42. 42

    Place a cherry in the center and fold chocolate around it.

43. 43

    Gently roll the ball between your palms to form and finish by rolling the ball in the cocoa/sugar mixture.

44. 44

    Repeat for each cherry. If the chocolate mixture softens, return to the freezer to firm up.

45. 45

    Place the completed balls in a container with a lid and store in the fridge.

46. 46

    Preheat oven to 250 degrees.

47. 47

    Beat egg whites until still. Add nuts and sugar, pour into shallow pan greased with butter.

48. 48

    Bake in oven until light brown, watching that it doesn't burn.

49. 49

    Cut into squares when removed from oven.