Candy Recipes for Valentine's Day

Chocolate Liqueur Shells
 
      3 oz Each of semi-sweet or
           -bittersweet, milk and white
           Chocolate, melted in
           -separate bowls

Mousse:
      3 oz White chocolate, chopped
      2    Eggs, separated
      1 tb Each of Tia Maria, creme de menthe or:
           Cointreau
         food coloring if desired
 
With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper.
 
For the Mousse:
 
Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside.

In a separate bowl, beat egg whites until stiff.

Divide egg yolk mixture into three separate bowls and add 1 teaspoon of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired. A drop or two of yellow coloring can be added to Cointreau mixture.

Gently fold a third of the egg whites into each of the bowls.
 
Spoon into chocolate shells. Refrigerate 2 hours.

The chocolate cases can be made ahead of time and stored in a cool, dry place.

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Chocolate Candy Squares
 
    1/2 c  Margarine (melted)
      2 c  Vanilla wafer crumbs
      1 c  Chopped walnuts
      6 oz Pkg. chocolate chips
  1 1/2 c  Flaked coconut
    2/3 c  Evaporated milk
      1 c  Brown sugar (firmly packed)
 
Pour melted butter in bottom of 13x9" baking pan.

Sprinkle wafer crumbs evenly over butter.

Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate.

Combine evaporated milk with brown sugar. Stir until smooth and pour over over top.

Bake at 350 degrees for 20 to 25 minutes.

Cool for about an hour then cut into 1 1/2" squares.

Chocolate Butterscotch Fudge
 
      1 c  Sugar
     15 oz Sweetened condensed milk
    1/2 c  Water
      6 oz Semisweet chocolate pieces
      6 oz Butterscotch flavored pieces
    1/4 c  Butter or regular margarine
      1 ts Vanilla
      1 c  Chopped walnuts
 
Combine sugar, milk, water, chocolate and butterscotch pieces in a heavy saucepan.  Cook over medium heat, stirring constantly, to soft ball stage (234F).

Remove from heat.

Combine butter and vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts.

Spread into greased 9 inch square baking pan. Cool and cut in 1-1/2 inch squares.

Chocolate Amaretto Truffles
 
      4 oz Semi-Sweet Chocolate
      1 tb Amaretto liqueur
    1/4 c  Butter
    1/2 c  Finely chopped nuts
 
Melt chocolate and remove from heat. Stir in Amaretto. Add butter and beat until smooth and creamy.

Chill 5 to 10 minutes until mixture firms up.

Drop by teaspoon and roll in nuts.

Keep truffles refrigerated until ready to serve.

Chocolate-Dipped Strawberries
 
      1 pt Strawberries with stems on
           -(preferably a
           Long-stemmed variety),
           -washed and
           Patted dry
      4 oz Semisweet chocolate
      1 tb Cooking oil
 
Spread strawberries on a working surface with wax-paper-covered tray nearby. You will also need one or two bamboo skewers or other picks.
 
In the top of a double boiler over hot water, melt the chocolate with the cooking oil, stirring to mix thoroughly.  (The cooking oil will add a beautiful shine to the completed sweet.)

Place melted chocolate near working surface, but keep chocolate warm.
 
One at a time, insert the skewer in the stem end of a strawberry and dip into the chocolate. Lift out and shake any excess chocolate back into the pot.

Place the strawberry on the wax paper and continue with the remaining berries. 

The strawberries should set for about 10 minutes before being served.
 
Chocolate-dipped strawberries can be refrigerated for up to 24 hours, during which time the chocolate will harden.

Irish Cream Chocolates
 
     12 oz Semisweet chocolate chips
    1/2 c  Irish cream liqueur, such as
           -Bailey's
    1/4 c  Whipping cream
      2 c  Pecan pieces
 
Heat chocolate, Irish Cream, and whipping cream in a double boiler over medium heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat and stir in pecans.
 
Drop by teaspoonfuls onto wax paper; cool for an hour.

Remove from wax paper and store in airtight container.

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Chocolate Walnut Rum Balls

      1 c  Walnuts, finely chopped
      2 c  Bittersweet chocolate, grated
  1 1/2 c  Sifted confectioner's sugar
      4 tb Rum
           Cocoa powder
 
Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff dough.

Form into small balls and roll in cocoa to coat.

Potato Kisses

    2/3 c  Mashed potatoes, hot
      2 ts Butter; melted
      1 lb Confectioners' sugar; sifted
  2 1/2 tb Cocoa; or
  1 1/2    Unsweetened chocolate square
      1 ts Vanilla extract
           Salt; dash
    1/2 lb Coconut, moist
 
Remove all lumps from mashed potatoes; add butter and beat until smooth. Add sugar and blend well.

Add the cocoa or cooled melted chocolate, vanilla, salt and coconut.

Drop by teaspoonfuls onto waxed paper. Keep candy uniform in shape and size. 

Place in refrigerator to harden. Candy should be kept in a tightly covered container. Makes about 1 1/2 pounds of candy.

Stained Glass Candies

      4 oz Chocolate; semisweet
      1 c  Sugar; icing
      1    Egg; beaten
      3 c  Marshmallows; coloured mini
    1/2 c  Walnuts
      2 ts Butter
 
Melt chocolate; add sugar and egg, pour over nuts and marshmallows.

Form into rolls, wrap in wax paper and refrigerate.

When cool, slice into round candies.