Pratt's Candy Recipes

 Cream Cheese Mints Fudge    Chocolate Truffle    Chocolate Easter Egg Candy    Penuche
Cream Cheese Mints
1-8 ounce package cream cheese (softened)
About 1/4 teaspoon peppermint extract
2 pounds sifted confectioners (powdered) sugar
food coloring as desired (paste or liquid)  to go with the season or occasion

Combine all the ingredients and mix well.  Take a little bit and make a balls.  Place in molds of your choice.  Take them out of the molds and place on wax paper inside of containers.  Seal containers and refrigerate.  This makes a lot of mints.  You can freeze these if you like.

Note: If you don't have molds, you can use a fork to press the balls out.

Copyright 2000. Barbara Pratt.  All rights reserved.

Nutless Fudge
3/4 cup margarine
3 cups sugar
2/3 cup milk
1-12 ounce package chocolate chips
4 cups miniature marshmallows
1 1/2 teaspoons vanilla

Lightly grease a 13x9-inch baking pan.  In a large non-stick saucepan, mix margarine, sugar, and milk.  Bring to full rolling boil on medium heat (stir constantly).  Continue boiling 5 minutes on medium heat or until candy thermometer reaches 225 degrees F. (stir constantly).  Remove from heat. Stir in miniature marshmallows until melted.  Add chips and stir until melted.  Add vanilla and mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.  Refrigerate.  Makes about 72 pieces.

Copyright 2000-2001. Barbara Pratt.  All rights reserved.

Chocolate Truffle
3/4 cup light whipping cream; not heavy
1/4 cup unsalted butter
12 to 13 ounces chocolate chips
1 cup chopped walnuts

Melt butter. Add cream and warm but do not boil. Let stand 2 minutes off the heat. Add chocolate chips and stir until smooth. Add walnuts. Refrigerate 4 hours or over night. Form balls and place on cookie sheet lined with wax paper. Refrigerate another hour. Melt one pound dark dipping chocolate; thin enough for dipping but not hard. Cool to trim. Melt white for tim or use both; white and chocolate.

Chocolate Easter Egg Candy

1 pound (about 3 3/4 cups) powdered sugar
1/2 cup margarine
1/2 teaspoon lemon juice
1 teaspoon vanilla
2 teaspoons milk

For Chocolate Coating
1 cup acceptable chocolate chips

1 tablespoon acceptable margarine
1 tablespoon milk

For Cinnamon Coating
Ground cinnamon

Cream 1/2 cup of margarine until soft. Add 2 teaspoons of milk, 1/2 teaspoon of lemon juice and 1 teaspoon of vanilla. Gradually, add 1 pound of sugar mixing well after each addition. Shape into eggs about 2 inches long and 1 inch in diameter.  Chill.  If using choclate, melt chocolate chips with 1 tablespoon of margarine and 1 tablespoon of milk.  Roll eggs in chocolate.  Place on wax paper and let harden.  Another option is to roll the eggs in ground cinnamon.


2 cups firmly packed brown sugar
1 cup granulated sugar
1/2 teaspoon salt (optional)
1 1/3 cups milk
1/4 cup margarine
2 teaspoons vanilla

In a large saucepan, combine sugars, salt, and milk. Cook, stirring constantly, until sugar dissolves and mixture boils. Continue cooking until a small amount of mixture forms a soft ball in cold water (or to a temperature of 236 degree F.), stirring frequently after mixture begins to thicken. Remove from heat. Add margarine and vanilla. Cool until lukewarm (110 degree F) for about 50 minutes.   Beat until mixture when it starts to lose its gloss. Turn at once into lightly buttered 8x8x2-inch pan. Cool. Then cut into squares. Makes 36 large pieces.

Copyright 2001-2004 Barbara Pratt.  All rights reserved.

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Copyright 2000-2011 Barbara Pratt. All rights reserved.

The Pratt Family Cookbook