Gotta Taste Umm!

Step 1

Step 2

Step 3

Divide Into Batches,
Wrap in Colored See
Through Paper,
Tie With A Ribbon & Give

Ingredients
    * 1 1/4 cups (120 grams) vanilla wafer cookies, shortbread, or graham crackers
    * 1/2 cup (55 grams) powdered (confectioners) sugar
    * 2 tablespoons (12 grams) cocoa powder (Dutch processed or
    * 2 tablespoons light corn syrup
    * 1/4 cup (60 ml) COLD* liquid: juice; rum; water + rum     extract (or your
    * 1 1/2 cups (140 grams) pecans (hazelnuts, walnuts, or almonds can be used -

    * 1/2 cup (55 grams) topping - crushed nuts, powdered sugar, cocoa powder,
Makes about 2 dozen decent-sized chocolate balls.

Mix it up!
    * Process the cookies and pecans(opt) in the food processor until finely ground.
    * Add powdered sugar and cocoa powder and process until combined.
    * Add corn syrup and liquid and mix well. Yes, you can do this in the processor too!
    Blend until it creates one massive lump on the side of the bowl.

  # Grease your hands (trust me on this one) and shape mixture into 1 inch

(2.54 cm) balls.

  # Roll the finished balls in the toppings of your choice.

(I used powdered sugar and crushed nuts)

Ingredients:

    * 3 cups sugar
    * 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
    * 1/8 teaspoon salt
    * 1-1/2 cups milk
    * 1/4 cup (1/2 stick) butter
    * 1 teaspoon vanilla extract

Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of
     pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
Boil, without stirring, until mixture reaches 234°F on candy thermometer or until
small amount of mixture dropped into very cold water, forms a soft ball which
flattens when removed from water.
(Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room
temperature to 110°F (lukewarm).
Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely.
Cut into squares.
 Store in tightly covered container at room temperature.
About 36 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. This is one of our
    most requested recipes, but also one of our most difficult.
    The directions must be followed exactly.
    Beat too little and the fudge is too soft.
    Beat too long and it becomes hard and sugary.

VARIATIONS:
NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately
    stir in 1 cup chopped almonds, pecans or walnuts and spread
    quickly into prepared pan.

MARSHMALLOW-NUT COCOA FUDGE:
Increase cocoa to 3/4 cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.)

HIGH ALTITUDE DIRECTIONS:
    Increase milk to 1-2/3 cups
    Use soft ball cold water test for doneness OR Test and read
    thermometer in boiling water, subtract difference from 212°F.
    Then subtract that number from 234°F. This is the soft ball
    temperature for your altitude and thermometer.

Basic divinity recipe

Ingredients:
    * 2 1/2 cups granulated sugar
    * 1/4 teaspoon salt
    * 1/2 cup light corn syrup
    * 1/2 cup water
    * 2 large egg whites, room temperature
    * 1 teaspoon vanilla extract
    * 1/2 to 3/4 cup chopped pecans or candied cherries for holidays

Preparation:
Be sure to make divinity on a dry day; candy will not harden on a
humid day. In a medium saucepan over medium high heat, heat sugar,
salt, syrup and water to boiling, stirring constantly until sugar
is dissolved. Set candy thermometer in place and continue cooking
over medium low heat, not stirring, until the temperature reaches
266°. When the temperature reaches 260° beat the egg whites with
electric mixer at high speed, until stiff peaks form. While beating,
pour the hot syrup slowly into the egg whites.
Beat for about 2 to 3 minutes, until mixture isn't glossy.
Add vanilla and turn to low speed.
Continue beating until the mixture holds its shape when dropped from
a spoon. It will probably be too thick for the mixer at this point.
Stir in pecans or chopped candied

Sugar Cookies Recipe

Ingredients For Cookies:
3 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup soft butter
1 egg, slightly beaten
3 tbsp cream
1 tsp vanilla (can substitute almond extract)

Icing
1/3 cup Crisco (transfat-free) or a 1/3 cup of softened butter
1 pound of confectioners sugar
About 1/4 cup of milk
1 teaspoon of vanilla
Method

1 Sift dry ingredients (use a real sifter), cut in butter and add
    other ingredients. Blend thoroughly; chill for several hours.

2 Break off a piece of dough the size of an orange and pat it flat in
    your hand. Using a rolling pin, roll on dough on floured board
    (best to use a 2/1 ration of flour/sugar - 4 Tbsp flour mixed
    with 2 Tbsp sugar) or between wax paper.
    (It helps if you flour both sides of the dought.)
    Roll out to about a 1/4 inch thickness.
    Cut out and put on silpat-lined or ungreased cookie sheet.
    Bake 5-8 minutes at 400 F. Remove the cookies from the oven
    as soon as you see them turning color at the base of the
    cookie. Let cool completely.

3 Mix icing ingredients together until smooth.
    Separate into different bowls, add food coloring to achieve
    various colors.
    Spread on cookies with a butter knife, use cake decorating
    piping equipment to add decorative accents.
    If you want the sprinkle type decorating candies to stick,
    brush the cookie with clear Karo syrup and then sprinkle.

Makes 5 dozen cookies.