Time 10m Yield 24 candies (approx) Number Of Ingredients 3 Steps:
Microwave chocolate and butterscotch chips in a 2 quart glass dish for 5-6 minutes on 60% power, or until melted. Watch carefully! (They don’t actually melt, but look very shiny). Add peanuts and mix well. Drop by tablespoons on waxed paper. Cool in refrigerator. Store in covered container in refrigerator. I have used different chocolate chips other than Toll House, and they do not work well.
Time 55m Yield 8 serving(s) Number Of Ingredients 5 Steps:
In a big kadai, add peanuts with skin to melted ghee on medium heat. Keep on stirring continuously with a spatula. When the peanuts start turning reddish, test one of them to see whether the skin can be removed by pressing with your thumb, remove from fire. Rub the peanuts in a plate till all the skin comes off. Set aside in a plate. Slice the coconut into small thin square pieces. In a kadai, add the jaggery with 1/2 cup water and cut coconut pieces. Keep a cup of water ready. When the jaggery mix boils and starts thickening, add one tsp. of jaggery mix to the cup of water. The jaggery should not dissolve in water. When you roll it into a ball, the jaggery should be soft. Add cardamom powder to the jaggery mix. In a broad plate, place the cleaned peanuts and pour the jaggery mix over it little by little one ladle at a time. Mix them evenly with a thin edged spatula. Make lemon sized balls with your hand while it is still hot. Dip hands in water or rice flour periodically while making the candy. The peanut balls start hardening as they cool down. The same peanut-jaggery mixture can be poured into different moulds. They are cut into small pieces according to requirement. For garnishing, dried grated coconut is used which is dipped in various food colours.
Time 40m Yield 8 to 10 servings; makes about 20 pieces Number Of Ingredients 6 Steps:
Line a rimmed baking sheet with foil and grease with nonstick cooking spray. Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it’s golden brown and it reaches 340 degrees F, about 15 minutes. Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture. Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.
Yield 16 Number Of Ingredients 6 Steps:
Butter an 8x8x2 inch square pan. Set aside. In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter. Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.
Time 40m Yield about 7 dozen. Number Of Ingredients 7 Steps:
In a large bowl, cream the butter until light and fluffy. Gradually add confectioners’ sugar, cream and vanilla; beat on medium speed for 3-4 minutes. Shape into 3/4-in. balls. , In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; roll in peanuts. Place on waxed paper-lined baking sheets; refrigerate until set. Store in an airtight container in the refrigerator.
Time 10m Yield about 1-1/2 pounds. Number Of Ingredients 3 Steps:
Line a 9-in. square pan with foil; butter the foil with 1/2 teaspoon butter and set aside. , In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter until melted. Transfer to prepared pan. Cool to room temperature. Cut into squares.
