NEW CASTLE —
- 2 tbsps. double-strength coffee
- 1⁄2 lb. semisweet chocolate, melted
- 1⁄4 cup heavy cream, scalded
- 2 egg yolks, slightly beaten
- 1⁄2 cup butter
- 1 tsp. vanilla extract
- 1⁄2 cup powdered sugar
Stir coffee into the chocolate; set aside to cool.
Blend hot cream into the egg yolks; immediately pour into the top of a double boiler. Cook over simmering water stirring constantly, 3 to 5 minutes, or until mixture thickens. Cool.
Cream butter with extract and powdered sugar. Gradually add cooled chocolate and egg mixtures, beating well.
Place bowl over ice and water, and continue beating until firm enough to shape into 1-inch balls. Keep mixture over ice and water while shaping.
Roll each ball in finely chopped pecans or salted pistachio nuts, Dutch process cocoa or in a mixture of Dutch process cocoa and 1⁄2 cup finely chopped pecans. If desired, shape some of the balls around a candied or well-drained maraschino cherry quarter or a small piece of red or green candies pineapple before rolling in nuts or cocoa. Chill thoroughly.
- 1 6-oz. package semisweet chocolate bits
- 2 tbsps. butter
- 1 egg
- 1 cup sifted powdered sugar
- 1 cup chopped almonds
- 2 cups miniature marshmallows
- 1⁄2 cup coconut
Melt chocolate and butter in saucepan over low heat. Remove from heat; cool. Beat in egg. Stir in powdered sugar, almonds and marshmallows. Blend well. Shape into 1-inch balls, roll in coconut. Refrigerate until served. Yield: 31⁄2 dozen.
- 1 cup sugar
- 1 cup packed brown sugar
- 2⁄3 cup evaporated milk
- 1⁄4 cup butter or margarine
- 1⁄2 cup peanut butter
- 1 7-oz. jar marshmallow creme
- 2 tsps. vanilla
Combine sugars, milk and butter in saucepan. Bring to a boil, stirring frequently. Cook to soft-ball stage, 238 degrees on candy thermometer, stirring occasionally. Add peanut butter, marshmallow creme and vanilla; stir to blend thoroughly. Pour into greased 8-inch square pan; refrigerate until firm. Cut into squares.