Bonbons :        Macarons au chocolat

          Préparation1=  3tasses  de gruau

                                    1tasse de coconut

                                    6c.table de cacao

          Préparation 2= 2tasses sucre

                                    11/2tasse margarine

                                     1/2tasse lait

                                   Faire venir à ébullition prép2 et mélanger à la prép1

                                   Déposer  par cueillère sur papier ciré et mettre au froid.

 

                                                                             : Boules au rice krispie

                                                                              2pqts de caramel Mc Intosh (5barres)

                                                                              1boite lait eagle brand

                                                                              1/2tasse beurre

                                                                              1sac de guimauves (coupées en deux)

                                                                              Rice krispie

                                                                             Faire fondre au bain –marie le caramel et eagle brand,

                                                                             Tremper les guimauves  dans ce mélange et ensuite dans le rice krispie

                                                                             Mettre au froid et congeler par la suite.

 

                                                                            :Sweet Marie

                                                                            1/2 barre  parafine

                                                                            6onces chocolat chip mi-sucré

                                                                            3/4tasse beurre peanut

                                                                            1tasse sucre en poudre

                                                                            4tasses rice krispie ou corn flakes

                                                                             Faire fondre parafineet chocolat au bain –marie à feu doux

                                                                             Ajouter beurre peanut et sucre en poudre, laisser fondre

                                                                             Retirer du feu ,ajouter les céréales,mettre par cueillère sur papier ciré

                                                                             Réfrigerer.

 

                                                                          :Fudge  rapide(2lbs)

                                                                           2c.table beurre

                                                                           1petite boite de lait carnation

                                                                           12/3 sucre blanc

                                                                           1/2 c.thé sel

                                                                           16petites guimauves

                                                                           11/2tasse chocolat chip mi-sucré

                                                                           1c.thé vanille

                                                                           1/2tasse noix

                                                                           Cuire à feu moyen,mélanger beurre ,lait carnation non dilué,

                                                                           le sucre et sel.Cuire le temps de cuisson de 5à6minutes en brassant

                                                                           constamment.

                                                                           Retirer du feu et mettre guimauves coupées en dés, chocolat,noix,vanille

                                                                           Brasser jusqu ‘à ce que les guimauves soient fondues,réfrigerer.

 

                                                                          :Sucre à la crème

                                                                          2tasses de cassonade

                                                                          5c.table beurre

                                                                          1/2tasse de lait carnation

                                                                          Bouillir 4minutes sur feu moyen en brassant

                                                                          Ajouter 2tasses de sucre en poudre ,brasser jusqu’à consistance lisse.

                                                                          Mettre dans un plat beurré et refrigerer.