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I think that altogether, when I was small, candy tended to be healthier.  Hydrogenated fats weren't in full use yet, and chocolate candy had real chocolate.  Last year a friend brought me a box of REAL chocolates from Switzerland, and that fabulous flavor reminded me of how much we have lost.  

Kids demand sweets - everyone else does it, it's on TV, by cash registers at stores - and you do them a disservice when you buy them junk food.  Just keep in mind that most "chocolate", which is actually a healthy food, has very little chocolate in it. 

How much more fun to make their own!  And you know what goes into it.  Including real chocolate.  Try this no-cook recipe.

Fudge Rum Truffles

10 whole graham crackers (double, the long ones)
3 Tbsp. confectioner's sugar
1 Tbsp. unsweetened baking cocoa
 
1/4 tsp. vanilla extract
1/4 tsp. rum extract
1/4 cup milk
Finely chopped nuts or shredded coconut flakes
Margarine or oil

Crush graham crackers with a rolling pin or pan.  An easy way to avoid a mess is to put them in a zipper bag.  Don't use food processor, the crumbs will be too fine.  Combine with confectioners sugar and baking cocoa.

Combine milk and extracts.  Add to crumbs, and stir with fork or hands until mixture becomes sticky.

Sprinkle a little nuts or coconut in bottom of airtight container.  Oil or butter hands (I use non-hydrogenated Smart Balance lite  margarine) to prevent sticking.  Roll into 1-inch balls, and roll in nuts or coconut.  Place in container.  If you make a second layer, sprinkle more nuts or coconut between the layers so they won't stick together.

Keep refrigerated.


  • Note:  Try to find graham crackers made with non-hydrogenated fats.  If you can't find any, send off a nasty letter to the manufacturers asking for alternative fat content.  You know what they say: the squeaky wheel gets the (right kind of) grease.

 

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201
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