A & J Cake and Candy - Favorite Recipes



	Below are some of our favorite recipes at A & J. The first four are A & J's famous easy-to-make fudge. Towards the bottom you'll find recipes for a variety of fancy candies similar to those you'll find in high end chocolatier shops. These are all easy recipes that you can do you on own for very little money! Oreo Cookie Fudge 1 lb super white chocolate 8-10 crushed oreo cookies 1 can Eagle Brand Condensed Milk Melt chocolate Add condensed milk Add crushed cookies Stir all ingredients thoroughly being sure that condensed milk has been thoroughly incorporated into chocolate Mixture will thicken quickly Turn into parchment lined 8x8x2 or 9x9x2 pan Smooth top with another piece of parchment Chill 2 hours or more Pumpkin Pie Fudge ¾ lb orange chocolate ¼ lb butterscotch chocolate (hint- ¼ lb equals 55 chips –so remove 55 chips of orange chocolate from 1 lb bag and you will have ¾ lb and remove 55 chips from our butterscotch 1 lb bag and you will have ¼ lb) 1 can Eagle Brand Condensed Milk ¼ tsp pumpkin pie spice 1/8 tsp ground nutmeg 1/8 tsp cinnamon oil, Pecans Melt all chocolate Add spices and cinnamon oil and stir thoroughly Add can of condensed milk and stir very thoroughly It will thicken quickly Pour into 8x8x2 or 9x9x2 parchment lined pan Smooth top with another piece of parchment Top with whole pecans if desired Chill 2-3 (or longer) hours RMRO* *Rocky Mountain Rip-off 1 lb super white chocolate ½ cup peanut butter 1 cup mini rice krispys 1 cup coarsely chopped dark chocolate 1 cup mini marshmallows Melt chocolate Add peanut butter to chocolate and stir until totally melted into chocolate Add rest of ingredients and stir Turn into plastic wrap lined pan Smooth out with spatula Drizzle with melted dark chocolate Chill 2 hours or more Rocky Road Fudge 1 lb. Milk Chocolate 1 can Eagle Brand Condensed Milk Walnuts Mini Marshmallows Melt Chocolate Add condensed milk Add nuts and marshmallows (as much or as little as you like) Stir until condensed milk and other ingredients are thoroughly incorporated in chocolate (it will start to thicken almost immediately) Turn into a parchment lined pan – an 8x8x2 or 9x9x2 works well Smooth out top with another piece of parchment Chill 2 hours or longer Oreo Mints Melt dark chocolate and flavor with mint oil. Dip Oreo cookies and let set. Excellent treat with ice cream! Cream Cheese Mints This is a nice party mint that can be made in the molds. Use can use any bite size mold such as hearts, leaves, roses, booties, etc. 8 ounces of cream cheese (use Philly) 2 lbs powdered sugar Granulated sugar Paste color Oil Flavor Mix room temperature cream cheese and powdered sugar together. You can do this by hand or if you have a heavy duty mixer (Kitchen Aid type) you can do it in the mixer. If you use a mixer be sure that you do not add all powdered sugar at once (you will have a “snow” storm) but gradually, little by little. Add coloring and flavor of choice until you have the taste and color that you desire. It should have the look and consistency of pie dough. Break off a small piece; roll into ball and through granulated sugar and press into mold. Pop out immediately. Can be eaten immediately or stored in covered container. You may also dip into chocolate. Cherry Cordials Prepare liquid mixture. ½ cup dry fondant and three tablespoons of Maraschino cherry juice. Mix well. Prepare cherry cordial mold. Coat inside of mold with chocolate until completely coated with no light spots. Let dry. Place drained cherry in mold and cover with liquid mixture described in step one. Spoon melted chocolate on tip and spread making sure that all edges are sealed so that finished candy will not leak. DO NOT TAP MOLD. Place in freezer to chill. NOTE: Cherry cordials may be eaten as soon as they are unmolded and return to room temperature. They are definitely more delicious and liquid inside when left for at least 24 hours to allow the liquid inside to “cordialize”. If you do not like cherries, you may use pineapple pieces and juice, mandarian orange pieces and juice, or experiment with ever you like! Cream Centers So easy!!! You will need: 1 cup Fondant Sugar Up to 4 teaspoons water ½ teaspoon butter Knead together until smooth. Sometimes you may not need all four spoons of water, add one at a time until you get the desired texture that you want – should feel very smooth and not all grainy. If too dry – add a little more water – too wet – a little more fondant. This is your basic fondant recipe and from this you may make many and different centers. This basic recipe can stay in your refrigerator for the life of the butter that you used. Here are a few suggestions for different centers: Mocha Cream Centers Fondant plus dry coffee mixed with a few drops of warm water. Raspberry Cream Centers Fondant plus raspberry oil flavoring and raspberry filling (cake filling). Color with appropriate paste color. Lemon Cream Centers Fondant, plus any number of things or any combination of the following: “Real” lemon juice, lemon flavoring, lemon zest, and color. Peppermint Cream Centers Fondant plus peppermint flavoring (flavor to taste). Color with green paste color. If when adding juices, fillings, flavoring, etc. to fondant it becomes too soft and sticky to work with, simply add a little fondant sugar until it is the right consistency. The above recipes let you know that any flavor cream center can be accomplished without any special effort! Bon Appetit!