Today is National Bratwurst Day and National Rum Day.

Rum Balls

1. In a bowl over a pot of simmering water melt the chocolate chips.
2. Place chocolate in another bowl with the powdered sugar, corn syrup and rum. Stir well.
3. Add the chocolate crumbs and nuts and stir well.
4. Roll the mixture into small balls.
5. Place the sugar on a flat plate and roll the balls, coating them completely.
6. Store in airtight container for 2 days before serving.

Today is National Almond Buttercrunch Day.

Really quick and easy candy to make.

You need:

Place your almonds in a small skillet.

Over medium heat stirring constantly toast the almonds until lightly browned.

In a large saucepan over medium heat add the sugar and butter.

Once the butter has and sugar has melted pour in the water and cornstarch.

Allow the sugar to boil stirring occasionally.  Once it has reached 250 degrees on a candy thermometer pour the mixture evenly and carefully into 2 cookie sheets.  Spread it out evenly.

Melt your chocolate in a bowl over a pot of simmering water.

Pour even amounts of chocolate on top of the sugar.

Spread it completely on top.

Get right into the corners.

Sprinkle the almonds on top of the chocolate.

Place the cookie sheets in the fridge for several hours.  Once it has completely hardened it can then be broken into little pieces.

Almond Butter Crunch

1. In a medium saucepan over medium heat melt the butter. Add the sugar and stir until dissolved. Stir in the water and corn syrup
2. Cook the butter and sugar until it reaches 270 degrees, stirring often.
3. Grease 2 cookie sheets.
4. Pour the hot sugar onto the cookie sheets and let it harden.
5. In a bowl over a pot of boiling water melt the chocolate chips. Once completely melted pour the chocolate over the top of the harden sugar and spread it out evenly.
6. Sprinkle the almonds on top and let it cool completely in the fridge. Break into pieces before storing in the fridge or freezer.

Today is National Pralines Day.

Pecan Pralines

1. In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to 230°.
2. Add the toasted pecans and continue cooking, stirring constantly, to 236° F.
3. Remove from the heat and add vanilla; let stand for about 5 minutes.
4. Stir with a wooden spoon until the mixture is thickened and slightly creamy, about 1 to 1 1/2 minutes.
5. Spoon the pralines onto a sheet of parchment paper or waxed paper in small tablespoonfuls.

Today is National Macaroon Day.

Coconut Macaroons

1. Preheat oven 325 degrees F. Line baking sheets with foil. Grease and flour foil.
2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut and mix well.
3. Drop by rounded teaspoonfuls onto baking sheets, slightly flattening with a spoon.
4. Bake 15 to 17 minutes or until lightly browned around edges. Remove to a wire rack and let cool.
5. Dip half the macaroon in the melted chocolate and place on waxed paper lined baking sheet. Let cool to set.

Today is National Nutty Fudge Day.

Maple Nut Fudge

1. Line a 8” square pan with foil and spray with cooking spray.
2. In a medium saucepan over med-high heat add the syrup, sugar, cream and salt.
3. Bring to a boil, stirring constantly, until candy thermometer registers 238 degrees F.
4. Remove from pan and mix in the butter and vanilla with a electric beater for 8-9 minutes.
5. Stir in the nuts then pour into prepared pan. Let stand for at least 25 minutes before cutting.

Today is National Truffles Day.

While these are per se diet chocolates, they are lower in fat then a lot of recipes out there.  They are also really quick to make with the majority of the work being in the coating.

1. In a bowl over a saucepan of boiling water melt the chocolate.
2. Once completely melted add the cream cheese and mix until smooth.
3. Remove from the heat and fold in the whipped topping.
4. Place the chocolate in the fridge to cool slightly so it is easier to work with.
5. Taking about 1 tablespoonful roll into a ball using the palm of your hands. The chocolate will start to melt from the heat of your hands if you roll it too long. Place each ball on a waxed paper lined cookie sheet.
6. When all the chocolate has been rolled place the sheet in the freezer to firm up again about 30 minutes.
7. Fill different bowls with your coating options and carefully roll each chocolate until completely coated. Transfer back to cookie sheet and keep chocolate chilled to prevent melting.

Today is National Chocolate-covered Cashew Truffle Day.

Here’s a chocolate and cashew recipe.

Chocolate and Cashew Toffee

1. Melt butter in a large saucepan. Add sugar, corn syrup, and water. Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer).
2. Quickly stir in coarsely chopped cashews and then spread on well-greased 13×9 inch pan. Cool thoroughly.
3. Spread top with the melted chocolate then sprinkle with the finely chopped cashews.
4. Chill to firm up then break into pieces.

Today is National Caramel Popcorn Day.

Here’s a great snack to make that the kiddies will definately enjoy. Have them help you shape the popcorn into the small clusters if you don’t mind sticky fingers.

Caramel and Peanut Popcorn Balls

1. Using the stove or microwave pop all the kernels of corn and set aside.
2. In medium saucepan with a candy thermometer combine the butter, sugar and corn syrup over medium heat. Stir well and bring to a boil.
3. Stir in the milk and let it simmer, stirring constantly until 238 degrees F. Stir in the vanilla.
4. In a large bowl combine the popcorn and peanuts. Add the caramel and toss to coat.
5. Once it has cooled enough to touch, carefully shape into small balls and place on parchment paper lined cookie sheets to cool completely.

Today is National Chocolate Covered Raisin Day.

Real simple recipe to make but you can personalize it by the combinations you use. Try white chocolate and golden raisins, or add nuts to the mix. Homemade is definately better than store bought anyday.

1. Melt chocolate in bowl over boiling water.
2. Once completely melted stir in the raisins.
3. Pour mixture on a parchment paper lined cookie sheet and spread out evenly. Use two sheets if you need to.
4. Let cool then break into smaller pieces.

Today is National Peanut Cluster Day.

Peanut Clusters

1. In a bowl over a pan of boiling water melt the chocolate.
2. Stir in the condensed milk and mix well.
3. Remove from heat and stir in peanuts.
4. On a cookie sheet covered with waxed or parchment paper, drop the mixture by tablespoonfuls leaving a space between mounds.
5. chill for several hours to make sure they are completely set.