Candy

Shamrock Puff Corn

~ lindy

Butter Candied Corn Puffs

Ingredients:

*
*1/2 cup Butter

*1/2 cup Sugar

*1 and 1/2 tablespoons Water

*1 teaspoon Vanilla Extract

*2 packages 3 and 1/2 ounce Butter Puffed Corn Snacks

*1 (6 to 12 ounces) Green Candy Wafers, depending on how covered you want the Puff Corn (I used 6 ounces half a package), melted according to directions and drizzled on after baking the butter candied coating corn puffs

Directions:

In an aluminum sauce pan on medium heat add butter, sugar and water and bring to a boil, stirring occasionally for 4 minutes.

In an extra-large mixing bowl sprayed with cooking spray, add the bags of butter corn puff snacks.

Pour 1/3 of the hot candy mixture over butter corn puffs stir/toss and repeat 2 more times, stirring/tossing until evenly coated. For a crunchy dry candy coating. Preheat oven 225*F. Then using two 1/2 baking sheets lined with baking mat/Silpat, divide the coated candied corn puffs and spread onto baking sheets, baking for 16 minutes, stir/toss after 8 minutes. Then remove from oven and allow to cool completely and drizzle on the melted green candy coating, lightly stir/toss.  Note: I left half the batch with just the butter candy coating for a more gold look for St. Patrick’s Day.  Enjoy! or store in an airtight container.

Bag in cellophane bags of your choice for dinner party take home gift.

Also see Butter Candied Corn Puffs    Pioneer Honey Bee Party  

Enjoy!

Lindy

Valentine Chocolate Truffles

~ lindy

Valentine Chocolate Truffles

*8 ounces Ghirardelli Bittersweet Chocolate Chips

*8 ounces Semi Sweet Bakers Chocolate, chopped with sharp knife

*1 cup Heavy Cream

*Pinch Sea Salt

*1 teaspoon Vanilla Powder or 2 teaspoons Vanilla Extract

*Candy Sprinkles

*Cocoa Powder

Use a double boiler on medium-low heat add the cream, when the cream becomes very warm add the chocolate and remove from heat, stirring until chocolate pieces have melted. Then stir in the vanilla and salt.

When the chocolate has cooled to room temperature, refrigerate until chocolate is firm 1 to 2 hours.

Then using a 2 teaspoon cookie scoop or melon baller and cup of hot water, dip cookie scoop or melon baller into hot water and scoop out truffle balls with scoop and form into balls by rolling quickly in the palm of you hand forming a rough ball shapes (use small amount cooking spray or butter on the palms of your hands if desired to prevent sticking).

Roll balls into sprinkles or cocoa powder or powder sugar as desired. Keep refrigerated until ready to serve, serve at room temperature. Chocolate truffles will keep in the fridge for 2 weeks.

Enjoy!

Lindy