How To make English Toffee Balls
1/2 cup powdered sugar
1 cup butter or margarine
softened
1 package vanilla instant pudding and pie filling :
(3 1/2
ounce) 2 cups all-purpose flour
1 tablespoon milk
1 teaspoon vanilla
3 bars chocolate coated English toffee -- (3/4 ounce each)
powdered sugar
Heat oven to 325F degrees. In large bowl, cream powdered sugar, butter and pudding mix. Lightly spoon flour into measuring cup; level off. Stir flour, milk, vanilla and crushed toffee bars into creamed mixture; mix well. Shape dough into 1" balls. Place on ungreased cookie sheets. Bake for 13-18 minutes or until edges are light golden brown. Cool. Dip top of cookie in powdered sugar.
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Imli Candy Recipe - How To Make Tamarind Candy
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Learn how to make imli candy recipe at home. This tamarind candy is also known as Sampalok Candy in Thailand. Enjoy this yummy and easy khatti meethi imli candy recipe from my kitchen and let me know how was it in the comment section below.
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How to make chocolate truffles with milk at home(Subtitle on)
*I got about 32 chocolate truffles with this recipe.
[Ingredients]
150 g dark couverture chocolate(56%)
150 g milk couverture Chocolate(35%)
(*It can be used as 300g of dark chocolate.)
90 ml full fat milk
40 g(3 Tbsp) unsalted butter
**Compound chocolate doesn't work.Be sure to use couverture chocolate with cocoa butter.
In the case of compound chocolate using vegetable oils such as coconut oil, soybean oil, and palm kernel oil, the ganache does not harden.
Be sure to use couverture chocolate.
** If possible, choose more than 50 percent of the couverture chocolate.
**If you use heavy cream instead of milk, add 150g of cream. In this case, the butter may be 1 tsp or skipped.
[For chocolate coating]
dark chocolate(tempered or compound)
milk chocolate(tempered or compound)
[For decoration]
Dried fruits, nuts, coffee beans, edible gold leaf...
*** If you can consume all the truffles within a week, store them in the refrigerator. Because of the fresh milk, the truffles must be chilled.
Return to room temperature 1 to 2 hours before serving.
If you don't think you'll be able to finish your homemade truffles in a week, i recommend storing them in the freezer.
It can be stored for 2 months in the freezer.
To keep your truffles fresh, seal them in an airtight container. This will prevent refrigerator odors from permeating the delicate chocolate flavor.
*Secondary editing and re-uploading of this video are prohibited.
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How to Make Toffee | My Favorite Holiday Treat!
Rich, buttery toffee has wonderful notes of deep caramel that pairs perfectly with crunchy pecans and chocolate. This easy to make candy takes less than 30 minutes and is perfect for holiday gifts and parties as well as year round snacking.
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No bake coconut balls with sweetened condensed milk | easy coconut balls recipe
Description
In this video you will see how to make no bake coconut balls with sweetened condensed milk, with this recipe you will be able to make coconut balls in few minutes, this is one of the easiest coconut balls recipe.
So let’s make some coconut dessert with sweetened condensed milk recipe, this no bake coconut balls taste so delicious that you will not be able to stop eating until you finish all, this coconut balls looks like coconut raffaello balls.
Why go to shop rafaello balls this festive season when you can make it in your kitchen easily with this coconut truffles recipe.
Hope this video will guide you in learning how to make raffaello coconut balls, enjoy the process of making coconut balls and the taste.
Thanks for watching
Ingredients
200g desiccated coconut
150ml sweetened condensed milk
Instructions
1. Put 200g of desiccated coconut in a bowl add 150ml of sweetened condensed milk and mix well
2. Apply coconut oil to your palms and scoop the mixture of mixed coconut and condensed milk.
3. Make balls of uniform shape
4. Refrigerate for couple of hours
English Toffee Recipe by Paul Deen - Blast from the Past
An easy to make dessert and one that can be made for a gift is English toffee. Paula shows you how to make english toffee at home.
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#pauladeen #blastfromthepast
Ingredients
1 teaspoon pure vanilla extract
1/2 chopped pecans
2 tablespoons cold water
1 cup sugar
14 tablespoons (1 stick plus 6 tablespoons) butter
dash salt
1 (6 oz) bag or thin chocolate bars semisweet chocolate chips
Preperation
1. Generously butter a cookie sheet.
2. Put butter, sugar and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil (a hard boil), stirring constantly with a wooden spoon, about 10 minutes.
3. Remove spoon from pan, and cook to a very brittle stage (300 °F to 310 °F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water.
4. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness.
5. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.
Enjoy.
Courtesy of Paula Deen