Sees Bordeaux Candy Copycat Recipes

BORDEAUX CANDY (SEE'S CANDY COPY-CAT)

Steps:

• 1. Over medium heat, melt butter and brown sugar together in a heavy pan. Bring to a boil and boil for 2 minutes. 2. Stir in whipping cream, coffee, and salt and bring back to a boil. Stir constantly for 30 seconds and remove from heat. 3. Let cool for 10 minutes. 4. Add in powdered sugar and mix well. 5. Chill until mixture can hold shape of a ball. Roll into 1.5-2 inch balls. 6. For the dip, melt chocolate in the microwave in 1 minute increments or over a double boiler. Add the crisco to the melted chocolate and mix well. (I usually temper chocolate instead or use Ghirardelli melting chocolate) 7. Using a toothpick and fork dip candy balls to coat in chocolate and put on wax paper or parchment paper to dry. Add sprinkles on top before chocolate sets

SEE'S POLAR BEAR PAWS RECIPE

Steps:

• Line a cookie sheet with parchment paper and set aside.
• Mix sugar, corn syrup, butter, and 1 cup whipping cream in a 4 quart pan and bring to a boil over medium heat. Stir constantly.
• Once it comes to a boil, heat the other cup of whipping cream in the microwave for 1 minute until hot. Gradually add the cream to the ingredients cooking in the pan, stirring constantly. (add it slowly so the caramel mixture never stops boiling)
• Continue stirring and it will begin to thicken and darken in color. Cook until it reaches about 242 degrees (soft ball stage). You can do the cold water test by spooning a little of the caramel into cold water, let it sit for a few seconds and then pull it out and if it can hold the shape of a ball then it's done. If not, keep cooking and repeat the test. (This cooking process to get it to the right temperature could take up to 20 - 25 minutes. Just keep stirring over the medium heat).
• When it reaches the soft ball stage or 242 degrees, remove from heat and stir in vanilla. Then fold in the peanuts. Pour into a bowl to cool for about 30 minutes, stirring every few minutes to cool quicker.
• Spoon onto parchment paper in tablespoon size mounds. Place in the fridge for about 30 minutes until set.
• Melt vanilla candy coating in the microwave on low for 30 second increments. Stir until melted and smooth. Dip the caramel cluster into the white chocolate with a fork allowing the excess chocolate to drip off. (I use a plastic fork with the middle tines broken out.This works great for letting the excess chocolate to drip back into the bowl) Place back onto the parchment lined pan to set up. They can be refrigerated to set up faster.

CHOCOLATE BORDEAUX

Steps:

• Melt butter and brown sugar together in heavy pan. Bring to boil and boil for two minutes.
• Stir in cream, coffee, salt and bring to boil again. Stir constantly. Boil for 30 seconds and remove from heat. Let cool for 10 minutes.
• Add sifted powdered sugar to mixture. Stir in well. Chill until mixture holds shape of a small ball. Roll into 2-inch balls.
• Melt chocolate according to pkg instructions. Dip candy balls into melted chocolate. Sprinkle with cake sprinkles, if desired.

SEE'S FUDGE CANDY (THE " ORIGINAL" RECIPE!)

Steps:

• Mix 4 1/2 cups sugar with one (1) can evaporated milk.
• Boil 7 to 8 minutes, stirring often (rolling boil).
• Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
• Cream margarine and marshmallow together and add chocolate chips.
• Pour hot mixture over chocolate mixture.
• After chocolate has melted, add 2 cups of nuts and 1 teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.
• Cut into squares before firm.
• This recipe makes about 5 lbs of fudge.
• No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware!