EC>If anyone sent me any replies regarding making chocolate candi
EC>could they please resend them as I did not recieve them
Eleanor, I wasn't one of them but I hope this will help.
                                                        J.R.
MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Chocolate Creme De Mints
 Categories: Candies, Chocolate, Mint
      Yield: 12 servings
      2 c  Milk chocolate chips;nestles
  2 1/2 tb Mint flavored liqueur
    1/4 c  Sour cream
  Melt over hot (not boiling) water, milk chocolate chips; stir until
  smooth. Remove from heat.  Blend in sour cream.  Stir in mint
  flavored liqueur. Transfer to a small bowl.  Chill until thickened,
  about 30 minutes. Fill pastry bag fitted with decorative tip; pipe
  1-inch candies onto foil-lined cookie sheets.  Chill until ready to
  serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Hazelnut-Chocolate Toffee
 Categories: Desserts, Candies, Holidays
      Yield: 1 servings
           -Dottie Cross TMPJ72B
  1 1/4 c  (2-1/2 sticks) unsalted butt
  1 1/4 c  Packed light-brown sugar
    1/4 c  Water
      1 tb Honey
      1 c  Toasted and skinned hazelnut
           -chopped
    1/4 ts Vanilla extract
      1 c  Semisweet chocolate chips
           -(about 6 ounces)
  Butter a small baking sheet. Melt the butter over low heat in a large
  heavy saucepan. Add the sugar, water, and honey and stir constantly
  until melted, using a wooden spoon. Increase the heat to moderately
  high and continue cooking for 15 minutes, or till the mixture reaches
  290 degrees (hard-ball stage) on a candy thermometer, stirring often
  with a wooden spatula, scraping the bottom of the pan to make sure
  the mixture is not sticking. Remove the pan from the heat and stir in
  the chopped nuts and vanilla extract. Pour the toffee evenly onto the
  prepared baking sheet. Cool about 5 minutes, until the surface is
  barely set. Sprinkle the top of the toffee with the chocolate chips.
  Let stand about 10 minutes, until the toffee is completely set and
  the chocolate is melted. Spread the chocolate evenly in a thin layer
  over the toffee. Cool completely until the chocolate is firm. Break
  the toffee into rough pieces and store in an airtight container for
  up to 5 days.  Makes about 1 pound. Source: "An Edible Christmas"
  cookbook by Irena Chalmers Reformatted by: CYGNUS, HCPM52C
MMMMM
>>> Continued to next message
 * OLX 2.1 TD * The only argument with the wind is to put on a coat.
--- WM v3.10/92-0423
---------------