Recipe 1: No Cook
1/2 cup Butter, softened
3 ounces cream cheese, softened
1 1/2 teaspoons vanilla
4 cups powdered sugar
- Combine butter and cream cheese in bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed. Beat at low speed, gradually adding powdered sugar, until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)
- STEP 2Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate 2 hours or overnight until firm.
- STEP 3
- Coat in chocolate and place on cookie tray lined with waxed-paper.
Recipe 2: No Cook
4 Cups of Dry Fondant Sugar
1/2 Cup of Light Corn Syrup
1/4 Cup of Water
1/2 Teaspoon of Invertase
1/2 Teaspoon Salt
1/2 Teaspoon Clear Vanilla
1/2 Cup of Butter
Mix at slow speed to blend
Follow steps 2 and 3 from above recipe.
Recipe 3: No Cook Center Peanut Rolls
- 1/3 cup sweetened condensed milk
- 1/4 cup butter, softened
- 3 cups powdered sugar, divided
- 1/2 teaspoon vanilla
Whisk together milk, butter and vanilla.
Gradually stir in 2 1/2 cups of the powdered sugar. Coat your hands with powdered sugar and knead dough until it reaches the desired consistency. Your dough should be firm by not crumbly. Add more sugar if needed. Dough will be sticky. Form dough into a log and dust with powdered sugar then roll up in parchment paper. Refrigerate for at least an hour until firm enough to handle.
When dough is set, cut off pieces into desired size. Remember that your finished candy will be a bit larger with the candy coating and added peanuts.
Form the piece of dough into an egg shape. You can use the space between your index finger and thumb as a guide.
Dip the candy into the melted chocolate to coat on all sides. Tap off excess. Lay coated candy in peanuts and roll around to coat. Let set a minute or until chocolate starts to set up. Reshape as needed. Chill until fully set. Enjoy!
Recipe 4: Cooked Center
Yield: Makes 80-100 centers.
- 3 cups sugar
- 1 cup water
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon baking soda, dissolved in 1/2 teaspoon hot water
- 1/4 cup (or less) very soft butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup chopped nuts (optional)
In a 2-quart saucepan, cook sugar, 1 cup water, and cream of tartar to 238 degrees — 240 degrees F. Wash sides of pan from time to time with a brush dipped in cool water. Remove from heat, and add baking soda dissolved in hot water. Do not stir. Pour at once onto cool marble or heavy stainless-steel cookie sheet wiped with a damp cloth. Let mixture stand for 10 to 12 minutes, until syrup feels lukewarm (110 degrees-115 degrees F). Cream with a spatula or a 3-inch paint scraper for 5 minutes. Then add butter, salt, and vanilla, and work them into the mixture until it is cool and thick. It should take 12 to 15 minutes.
When candy holds its shape and is no longer stringy, knead it for about 1 minute, but don’t overmix. Small lumps will soften. Add 1/4 cup chopped nuts, if desired, while kneading. Wrap in waxed paper and keep cool. (Note: If buttercream doesn’t hold its shape after working for 15 minutes, let it sit undisturbed for 15 minutes longer, then check. If it holds its shape, put it in a bowl, without kneading, and refrigerate.)
When ready to dip, shape into balls or ovals. Place on waxed paper and let stand for 30 minutes but no more than 2 hours. (If centers are to be dipped more than 24 hours after cooking, cook to 240 degrees F. Wrap well, chill, and remove from refrigerator 1 hour before shaping to soften.)
Raspberry Flavored Buttercream Centers
Omit vanilla, and add instead 1 teaspoon or more raspberry extract, 1/2 teaspoon lemon extract, and 1/8 teaspoon red food coloring.
Omit vanilla, and add instead 1 tablespoon (or to taste) lemon flavoring and 1/8 teaspoon yellow food coloring.
Maple Flavored Buttercream Centers
Add 1 teaspoon maple flavoring and 1 tablespoon dark melted dipping chocolate. Add 1/4 cup chopped nuts.
Substitute orange extract and coloring for lemon.