Recipes for candies to treat dad on father's day. Some ideas include Chocolate Walnut Rum Balls, Chocolatey Peanut Brittle, Clingons (Microwave), Old Fashioned Fudge, Caramel Turtles, Chocolate Balls with Cherry Centers, and Baked Nut Candy.
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.
Chocolatey Peanut Brittle
- 1/4 c Cocoa
- 1 ts Baking Soda
- 1 tb Butter
- 1 c Sugar
- 1/2 c Light Corn Syrup
- 1/4 c Whipping Cream
- 1 1/4 c Salted Peanuts
Lightly butter a cookie sheet and set aside.
In a small bowl, stir together the cocoa and baking soda. Add the butter then set aside.
In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream.
Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water separates into threads which are hard and brittle. (Make sure that the bulb of the candy thermometer is not resting on the bottom of the pan).
Remove from the heat and stir in the cocoa mixture.
Immediately pour onto the prepared cookie sheet.
With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness.
Place the cookie sheet on a wire rack to cool completely.
When the candy is cold, snap into pieces and store in a tightly covered container.
- 4 1/2 c Minature marshmallows, divided
- 1/2 c Peanut butter
- 1/4 c Butter
- 3 1/2 c Rice Chex
- 1/2 c M&M's
- 3 1/2 c Corn Chex
Grease a 13x9x2-inch baking pan; set aside.
In large bowl, combine 4 cups marshmallows, peanut butter and butter. Microwave on high 2 minutes or until melted; stir until smooth.
Add the remaining 1/2 cup of marshmallows, Rice Chex, M&M's and Corn Chex; stir thoroughly.
Spread cereal mixture evenly into prepared pan. Refrigerate for about an hour.
To serve, pull apart and enjoy. Refrigerate any leftovers in an airtight container.
Old Fashioned Fudge
- 2 c Sugar
- 2/3 c Milk
- 1/2 ts Salt
- 2 tb Corn syrup
- 2 oz Unsweetened chocolate*
- 2 tb Butter
- 1 ts Vanilla
- Nuts, finely chopped (optional)
*Or 1/3 cup Cocoa.
Butter a loaf pan.
Combine sugar, milk, salt, corn syrup, and chocolate in 2-quart saucepan. Cook over medium heat, stirring constantly, until chocolate melts and sugar is dissolved. Cook, stirring occasioanlly, to 234 F( soft ball stage).
Remove from heat and then add the butter.
Cool mix to lukewarm(120 F).
Add vanilla, and beat vigorously and continuously for 5 to 10 minutes with wooden spoon or a Mixmaster (mixture will hold its shape when dropped from wooden spoon, shine will not be there).
Quickly stir in nuts (if using), spread quickly and evenly in buttered pan.
Cool until firm, cut into squares.Makes one pound.
- 1 c Pecan halves
- 36 Caramels
- 1/2 c Sweet chocolate, melted
Preheat oven to 325 degrees. Grease cookie sheet.
Arrange pecans, flat side down, in clusters of four. Place one caramel on each cluster.
Heat until caramels soften, about 4-8 minutes. remove from oven.
Flatten caramel with buttered spatula. Cool slightly then remove to wax paper. Swirl chocolate on top.
Chocolate Balls with Cherry Centers
- 50 Whole candied cherries
- 3/4 c Cherry brandy
- 7/8 c Butter, softened
- 1 1/3 c Powdered sugar
- 1/2 lb Sweet milk chocolate*
- 1/4 lb Unsweetened baking chocolate*
- 3 tb Unsweetened cocoa
- 1/3 c Powdered sugar
- 1/3 c Unsweetened cocoa
*Broken into pieces.
Soak the cherries in the brandy overnight or longer. Drain the cherries, reserve the brandy.
Cream the butter and sugar in a mixer.
In a double boiler, melt the sweet milk chocolate and the Unsweetened baking chocolate.
Add the melted chocolate, a spoonful at a time, into the butter/sugar mixture and mix thoroughly by hand.
Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed. Add the 3 tb cocoa and mix by hand.
Put mixture in the freezer and thoroughly chill.
Prepare a surface to assemble the balls. Mix together the powdered sugar and cocoa.
On a piece of waxed paper, heavily dust with the cocoa powdered sugar mixture.
Remove the chocolate from the freezer when it is chilled and stiff.
For each cherry, spoon out a heaping teaspoon of the chocolate and drop on dusted paper.
Dip your fingers into the cocoa/sugar mixture and flatten chocolate to a small pancake.
Place a cherry in the center and fold chocolate around it. Gently roll the ball between your palms to form and finish by rolling the ball in the cocoa/sugar mixture.
Repeat for each cherry. If the chocolate mixture softens, return to the freezer to firm up.
Place the completed balls in a container with a lid and store in the fridge.
These balls are dense and heavy with a rich chocolate flavor. For a lighter flavor, omit the unsweetened baking chocolate and add 1/4 lb. more milk chocolate.
Licking your fingers is not permitted during the assembly, but mandatory after you are done. (Grin)
Baked Nut Candy
- 2 Egg whites
- 1 c Peanuts; ground
- 1 c Brown sugar
Preheat oven to 250 degrees.
Beat egg whites until still. Add nuts and sugar, pour into shallow pan greased with butter.
Bake in oven until light brown, watching that it doesn't burn.
Cut into squares when removed from oven.
Father's Day Recipes:
| Breakfasts | Dinners | Drinks/Beverages |
| Cakes | Candies | Cookies | Pie Recipes | Recipes for Snacks |
Fathers Day Crafts| Fathers Day HomePage
Index | Recipes & Cooking Tips TOC |
Kitchen & Housewares
| Cooking Tips | Food Glossary | Substitutions | Equivalents | Spice Rack |
| Conversion Charts | Recipe of the Month | Annual Recipes & Crafts |
Garvick Home | Free Recipes | Shopping Mall | Annual Events | Vancouver BC