86-Lancaster Fanning, Saturday, April 8, 2000
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Stir Up Easter Treats
Easter is coining. That means
candy making to fill those Easter
baskets for children and gifts for
friends.
Many recipes handed down
through the generations, request
paraffin in the chocolate coating.
Paraffin is not approved for
human consumption by the FDA.
Some people substitute shortening
such as Crisco in place of the par
affin. This produces a smooth,
glossy coating.
Another way that guarantees
perfect results is to purchase choc
olate coating wherever candy sup
plies are sold. There are three
ways to heat the coating. Here are
some guidelines on the three dif
Featured Recipe
SAFE AND SIMPLE CHOCOLATE COATING
2 8-ounce milk chocolate bars, broken into pieces
Vt cup shortening (not butter, margarine or oil)
OR
2 cups milk chocolate chips
2 tablespoons shortening (not butter, margarine, or oil)
Place chocolate and shortening in 4-cup glass measuring
cup or l‘/2 quart glass bowl. Fill another larger glass bowl or
large pan with one-inch of very warm tap water.
Place measuring cup or bowl containing the chocolate in
the larger bowl or pan so that water covers bottom half of cup
or bowl containing the chocolate.
Note: Keep water level low so that water does not get into
the chocolate mixture and ruin the coating.
Stir the chocolate constantly with rubber scraper until
chocolate is completely melted and mixture is smooth. The
process is not difficult, but it does take time. Do not rush. It
should take about 20 minutes to melt the chocolate. If the
water begins to cool, pour it out and add more warm water.
Be careful not to get any water into the chocolate mixture.
Remove the measuring cup or bowl containing the melted
chocolate mixture from the water.
Dip chilled centers completely into chocolate mixture, one
at a time, with a fork.
Gently tap fork on side of cup or bowl to remove excess
chocolate. Invert coated center onto wax paper-covered tray
or cookie sheet; decorate top of coated center with small
amount of melted chocolate, using tip of fork.
Store coated centers, loosely covered, in a cool, dry place.
Enough coating for five dozen centers.
Note: If chocolate becomes too thick while coating, return
measuring cup or bowl containing the chocolate to larger
glass bowl or large pan filled with one-inch of very warm tap
water. Stir mixture constantly until desired consistency. Be
careful not to get any water into the chocolate mixture. When
mixture reaches desired consistency, remove from water and
continue dipping the centers.
EASY BUTTERCREAM CENTERS
3-ounce package cream cheese, softened
V 2 cup butter, softened
4 cup unsifted confectioners’ sugar
IV2 teaspoons vanilla
Beat cream cheese and butter in large mixer bowl until
smooth.
Blend in confectioners’ sugar and vanilla. If necessary, chill
about one hour or until mixture is firm enough to handle.
Shape into one-inch balls; place on wax paper-covered tray
or cookie sheet.
Cover loosely; chill 3 to 4 hours or overnight. Centers should
feel dry to touch before coating.
Coat centers as directed. About five dozen centers.
Variations: Divide mixture into three parts. Add any of the
following flavor variations to thirds of the mixture as desired:
Vs cup flaked coconut
Vs teaspoon almond extract
Vs teaspoon strawberry extract plus three drops red food
coloring
V* teaspoon rum or orange extract
V 4 teaspoon mint extract plus three cups green food color
ing
Chocolate Variation: Blend in Vs cup cocoa with con
fectioners’ sugar and vanilla into above mixture. Add
one to two teaspoons milk until mixture holds together.
ferent methods.
• Electric fry pan: Set thermostat
between off and warm. Test tem
perature with hand. If it feels too
hot for the hand, it’s too hot for
coating.
• Double boiler: Never put coating
directly on a stove burner. Heat
water in bottom pan of double
boiler; remove pan from stove;
place pan with coating over hot
water making sure bottom of this
pan is not touching the water; stir
gently while coating melts. If
water needs to be reheated, do not
put coating on the stove, while re
heating water.
• Microwave: Be careful. When
melting one pound coating, place
in plastic bowl that does not re
tain heat in microwave. Heat on
medium 50 percent power for 60
seconds; stir; 30 seconds; stir.
Continue this until soft lumps
remain. Remove from micro
wave and stir during standing
time.
For candies that are coated
with coconut, add a colorful
touch by tinting the coconut:
Combine coconut and a few
drops green food coloring in
plastic bag. Shake until coconut
is evenly coated.
CHIPPER PEANUT CANDY
14-ounce can sweetened con
densed milk
1 cup crunchy peanut butter
1 cup butterscotch-flavored
morsels
2 cups crushed potato chips
Finely chopped peanuts
In medium saucepan, over me
dium heat, combine sweetened
condensed milk, peanut butter
and morsels. Cook and stir until
morsels are melted and ingredi
ents are well blended. Remove
from heat. Add chips; mix well.
Roil into one-inch bails; roll in
nuts to coat. Chill at least one
hour or until firm. Store in re
frigerator.
Flavor improves after 24
hours. They keep well stored,
covered, in the refrigerator.
Makes about two pounds.
Elisa Ranck
Lancaster Co. Dairy Princess
PEANUT BUTTER
EASTER EGGS
Cook 2 medium potatoes,
mash while hot and add butter to
taste. Add the following:
2-3 pounds confectioners’ sugar
2 teaspoons vanilla
Pinch salt
Knead mixture together. Roll
into small balls. Coat with dark
chocolate candy coating.
Elisa Ranck
Lancaster Co. Dairy Princess
EASTER EGGS
V* pound butter
3-ounces cream cheese
6-ounce jar peanut butter
1 teaspoon vanilla
Cream the first three ingredi
ents together and add one pound
of the confectioners’ sugar. Mix
well again. Form into the shape
of an egg. Let stand in refrigera
tor overnight until it is firm
enough to dip in chocolate coat
ing.
To make buckeyes, form mix
ture into little balls and dip half
way into coating chocolate.
Coating for eggs:
1-2 pounds confectionery
chocolate coating
3 tablespoons shortening
The shortening makes the
chocolate a little thinner and
easier to dip the eggs.
Use a cake decorator to top
chocolate egg with a flower
made from icing.
Ivamae Love
East Waterford
OPERA FUDGE
Homemade candies are fun and easy to make for Easter. Peanut but
ter Easter eggs can be a family project for a rainy spring afternoon.
‘/i pound butter
Vz pound cream cheese
1 teaspoon vanilla
2 pounds confectioners’ sugar
Mix together butter and cream
cheese until smooth. Add vanilla
and sugar; mix well. Refrigerate
until ready to handle. Make
small balls and coat. Coating:
Melt four squares unsweetened
chocolate with 2 tablespoons
shortening. (Contributor adds V*
bar paraffin in place of shorten
ing, but paraffin is not approved
by the FDA).
BateCto! Dairy'Pmcess PEANUT BUTTERCU^ S
18-ounces peanut butter,
COCONUT CREAM EGGS smooth or chunky
2 pounds confectioners’ sugar Vi pound butter, room temper-
V 2 pound butter ature
8-ounces cream cheese 1 pound confectioners’ sugar
2 teaspoons coconut or vanilla Mix together peanut butter,
flavoring butter, and confectionery sugar
1 large can coconut by hand until smooth. Mixture
Mix butter and cream cheese, can be rolled into balls or eggs
Add sugar, coconut, and flavor- and dipped in chocolate or used
ing. Shape mixture into egg as centers for peanut butter cups.
shapes. For coating, melt togeth- To make peanut butter cups,
er: fill paper candy cup one-third
with melted chocolate; add
formed peanut mixture; cover
with more melted chocolate. Let
set up at room temperature. If
mixture is too creamy, add more
confectionery sugar; if mixture is
too stiff, add more peanut butter.
GOOEY CHOCOLATE
PRETZEL BARS
5 tablespoons butter
3Vi cups mini pretzels
1 cup raisins
IVi cups semi-sweet baking
chips
14-ounces lowfat sweetened
condensed milk
Vs cup coarsely chopped pret
zels
8-ounce bar baking chocolate
and 2 tablespoons shortening in
place of the paraffin contributor
uses.
Michelle McMichael
Berks Co. Dairy Princess
CHOCOLATE TRUFFLES
6 tablespoons butter
Vi cup heavy or whipping
cream
Vt cup light corn syrup
6 squares semisweet chocolate
2 squares unsweetened choco
late
l A teaspoon brandy extract
Unsweetened cocoa
Confectioners sugar
Finely chopped nuts
In one-quart saucepan, com
bine butter, cream and corn
syrup. Stirring frequently, bring
If you have recipes for topics listed below, please share
them with us. We welcome your recipes, but ask that you in
clude accurage measurements, a complete list of ingredients,
and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date listed below.
April:
15 - Bread Spreads
22-Easter Ideas
29-Egg Recipes
May:
5 - Cooking With Onions
to a boil over medium heat. Re
move from heat. Add chocolate;
stir until completely melted. Stir
in extract. Pour into shallow
baking pan. Cover; refrigerate
about 3 hours or until firm.
Shape heaping teaspoonfuls of
chocolate 'mixture into one-inch
balls. Roll in cocoa, confection
ers sugar or chopped nuts. Store
in tightly covered container in
refrigerator. Makes about 4Vi
dozen truffles.
Heat oven to 350 degrees.
(Turn to Page B 8)
RECIPE TOPICS
B. Light
Lebanon