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Irish
Snack & Candy Recipes
Here
are some very different snack and candy recipes
for your pleasure.
Irish
Fifteen's Bonbons
I had never heard of Irish Fifteen's until someone asked
for the recipe. Fifteen's are no-bake refrigerator biscuits
that are made by slicing them from a log roll. I have
put my own twist on this recipe and have made them into
bonbons.
15 digestive
biscuits, crushed
15 walnuts, finely chopped
15 maraschino cherries, chopped
15 colored marshmallows, chopped
1/2 can sweetened condensed milk (a bit more,
if necessary)
3/4 cup flaked coconut
Mix the first four ingredients. Add enough condensed
milk to bring all the ingredients into a ball. Divide
the ball into two and make two log rolls. Scatter 1/4
cup of the flaked coconut on the work top. Roll one log
over it to coat well. Scatter another 1/4 cup coconut
and roll the other log as well. Wrap each log tightly
with plastic wrap (they will look like sausages) and
place logs on a tray. Refrigerate until firm - about
2 hours.
Cut each log into 7 or 8 pieces and roll into balls.
Roll each ball in the remaining 1/2 cup of flaked coconut.
Return to refrigerator and keep refrigerated. This
recipe can be made in large quantities and they will
last for
weeks.
Chocolate
Irish Cream Truffles
4 1-oz.
squares unsweetened chocolate
2-1/2 c. confectioners sugar
6 tbsp. butter, room temperature
1/4 c. Bailey's Irish Cream
In
a heavy 2-quart saucepan over low heat, heat 4
squares of unsweetened chocolate, stirring frequently,
until melted; cool slightly. Stir in confectioners
sugar, butter and 1/4 cup Irish Cream until mixture
is smooth and blended. (Mixture will be thick so
you may have to finish mixing it with an electric
mixer).
Roll
truffle mixture into 1-inch balls. Refrigerate for
30 minutes until they set. Roll each truffle in powdered
cocoa. Yield: about 20 truffles
Irish
Cream Coffee Fudge
3/4 c.
butter
3 c. sugar
1/3 c. evaporated milk
1/3 c. Irish Cream
1 tbsp. instant coffee
1 jar marshmallow creme (7 oz)
1 package vanilla chips (12 oz)
1 tsp. vanilla
1 c. chopped hazelnuts (filberts)
In
a microwave safe cup, cook Irish Cream on HIGH
30 to 45 seconds until hot enough to dissolve
the instant coffee. In a large pan or Dutch
oven, on medium heat, melt the butter, add sugar,
evaporated milk, Irish Cream and coffee mixture,
marshmallow creme, then mix well. Bring to a
full boil, stirring constantly, for 5 minutes.
Remove
from heat and stir in vanilla chips until completely
melted and mixed thoroughly. Stir in the vanilla,
then the hazelnuts until mixed well.
Pour
into a greased 8-inch square pan and spread
evenly. Chill until set and cut into 1-inch
squares. Yield: 3 pounds
In
addition to the Irish snack recipe above here
are some of our very favorite snack recipes for
you to try.
Sweet & Spicy
Snack Mix
(Microwave Recipe)
3 c.
plain popped corn
2-1/2 c. mini-pretzels
1 c. pecan halves
1/3 c. packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground red pepper
1/4 c. butter
Place
butter, brown sugar, cinnamon and red pepper in
a 4 quart microwavable bowl. Microwave at HIGH
1-1/2 minutes or until bubbly. Remove from oven;
stir in remaining ingredients and mix well. Microwave
at HIGH 1 to 2 minutes.
Remove
from oven and stir to coat mixture evenly. Spread
out on waxed paper
and cool completely. Yield: 6 cups
Instructions
to give as a 'Gift in a Jar': Layer the popped
corn, the pretzels and pecans in
any order in a 2-quart storage jar. Place the brown
sugar, cinnamon and red pepper in a small plastic
twist tie bag and place in the top of the jar. Close
with cover. The butter, which is not provided in
the jar, is put into a bowl with the spices and
microwaved, then mixed with the other ingredients.
Don't forget to give the recipient instructions
to prepare the recipe.
Chunky
Fruit & Nut Fudge
3/4 Cup
butter
3 Cups sugar
2/3 Cup evaporated milk
1 Jar marshmallow creme or Fluff
(7 oz)
1 Package milk chocolate chips
(12 oz)
1 Teaspoon vanilla
1 Cup chopped peanuts
1 Cup raisins
In
a large pan or Dutch oven, on medium heat,
melt the butter, add sugar & evaporated
milk and marshmallow, then mix well. Bring
to a full boil, stirring constantly,
for 5 minutes.
Remove
from heat and stir in chocolate chips until completely
melted and mixed thoroughly.
Stir in the vanilla, then the peanuts and
raisins until mixed well.
Pour
into a greased 9 or 10 inch
square pan and spread evenly. Chill until
set and cut into about 1 inch squares. Yield:
3 pounds
Mom's
Summer Cracker Jack
This
is another recipe from my mother's collection.
I remember her making it from the time I
was a small child. It was a real treat for
my sisters and I, but everyone else loved
it, too.
1
1/2 Cup granulated
sugar
3/4 Cup light corn syrup
3 Tablespoons
cinnamon drops candy, crushed
3/4 Teaspoon salt
1/2 Cup strained orange juice
2 Tablespoons
butter
3 Quarts plain
popcorn with no additives
When
making many types of candy, a candy
thermometer
 is
a must. You have to bring it to the exact temperature
or your result may be either too hard or too soft.
Mix
sugar, syrup, cinnamon drops, salt and orange
juice in a heavy saucepan. Heat slowly until
the sugar is dissolved, stirring frequently.
Bring to a rapid boil, cook to 248 degrees
on a candy thermometer or to the firm ball
stage when tested in cold water.
Remove
from the heat and stir in butter. Place
the popcorn in an extra large bowl. Slowly
pour syrup over the corn, tossing with a
spoon until coated evenly. Spread out on
waxed paper, keeping the corn well separated.
Cool completely.
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