2 lbs caramel (depending on how chewy you like it)
1 can sweetened condensed milk
1 stick butter
Melt and stir together. Use as a dip for apple slices or drizzle over popped popcorn.
Wednesday, October 26, 2011
Coconut Haystacks
1 pound melted milk chocolate
3/4 cup toasted coconut
Add coconut to the melted chocolate and mix well. Drop by teaspoon onto wax paper or into candy cups. Let set at room temperature until firm.
3/4 cup toasted coconut
Add coconut to the melted chocolate and mix well. Drop by teaspoon onto wax paper or into candy cups. Let set at room temperature until firm.
Caramel Coconut Log
Spread out 1 lb caramel in a 5" x 5" square.
Take your coconut bon bon recipe:
1/2 lb desiccated coconut
10 drops coconut oil
1 cup light corn syrup
Spread on top of caramel, then start from one corner and roll into log. Can be served like this or dipped in chocolate.
Take your coconut bon bon recipe:
1/2 lb desiccated coconut
10 drops coconut oil
1 cup light corn syrup
Spread on top of caramel, then start from one corner and roll into log. Can be served like this or dipped in chocolate.
Silky Way Bar
2 parts Kraft Marshmallow Creme
1 part melted dark chocolate coating
Stir together and let set for 15 minutes. Roll into balls for bon bon centers, or shape for candy bar centers or press into chocolate molds.
1 part melted dark chocolate coating
Stir together and let set for 15 minutes. Roll into balls for bon bon centers, or shape for candy bar centers or press into chocolate molds.
Peanut Butter Cups
18 oz peanut butter
1 stick melted butter
1 pound powdered sugar
Mix the 3 ingredients together by hand until smooth. Roll into balls and dip in melted chocolate or mold in peanut butter cup molds.
1 stick melted butter
1 pound powdered sugar
Mix the 3 ingredients together by hand until smooth. Roll into balls and dip in melted chocolate or mold in peanut butter cup molds.
Coconut Bon Bons
3/4 cup Karo Syrup
2 1/2 cups Dry Macaroon Coconut
In a small pan heat the Karo Syrup to hot but not quite boiling. Pour over coconut, stir, cover with wax paper and let set for 15 minutes. Moisten fingers and roll into balls for bon bons or form into logs for candy bars or press into chocolate molds.
2 1/2 cups Dry Macaroon Coconut
In a small pan heat the Karo Syrup to hot but not quite boiling. Pour over coconut, stir, cover with wax paper and let set for 15 minutes. Moisten fingers and roll into balls for bon bons or form into logs for candy bars or press into chocolate molds.
Microwave Instructions for Melting Chocolate
Place one or two pounds of Guittard summer coatings (Molding Chocolate) in a glass bowl in the microwave on high for one minute. Take out and stir really well, for the bowl is still holding the heat. Put back in for one more minute. Take out and stir. At this point if the chocolate is not quite melted you can put the chocolate back in for 20 seconds and then stir. You need to remember that the bowl is still holding the heat and it will still be melting after you take it out of the microwave. If you are doing more than two pounds of chocolate you still do the same amount of time as the one pound.
Chocolate Truffles
With the holidays coming, I need to get my candy recipes organized. This is one of the easiest holiday candy recipes ever!
1 1/2 pounds (about 4 1/2 cups) milk chocolate*, melted.
1 cup whipping cream
1 1/2 tsp. vanilla
*Peter's Ultra is a good chocolate to use for Truffles because it gives it a soft, delicate flavor.
Line an 8-inch square baking pan with plastic wrap; set aside. Place melted chocolate in a medium-sized bowl. In a 1-qt. saucepan, scald cream. Remove from heat and let cool for 5 min. Stir in vanilla. Beat chocolate with an electric mixer. Stop mixer and pour cream all at once over chocolate. Continue beating, cleaning sides and bottom bowl several times with rubber scraper, until mixture is smooth and well-blended; this takes no more than 1-2 min. Pour into prepared pan and refrigerate 6 hours or until firm. Cut into 1-inch squares and serve immediately. Store in refrigerator. Makes 64 pieces.
Variation: For Mint Truffles, add 5 drops of oil of peppermint in place of vanilla.
Note: To form truffles into balls, omit 8-inch pan and chill mixture in bowl until firm. Shape into balls with spoon and hands or with small ice cream scoop; if mixture becomes too soft to form, wash and thoroughly dray hands and dust lightly with cornstarch. Arrange truffles on waxed paper-lined baking sheet. Dip in tempered dipping chocolate or melted compound coating, or roll in unsweetened cocoa, chopped nuts or coconut. Makes 24-36 truffles, depending on size desired.
1 1/2 pounds (about 4 1/2 cups) milk chocolate*, melted.
1 cup whipping cream
1 1/2 tsp. vanilla
*Peter's Ultra is a good chocolate to use for Truffles because it gives it a soft, delicate flavor.
Line an 8-inch square baking pan with plastic wrap; set aside. Place melted chocolate in a medium-sized bowl. In a 1-qt. saucepan, scald cream. Remove from heat and let cool for 5 min. Stir in vanilla. Beat chocolate with an electric mixer. Stop mixer and pour cream all at once over chocolate. Continue beating, cleaning sides and bottom bowl several times with rubber scraper, until mixture is smooth and well-blended; this takes no more than 1-2 min. Pour into prepared pan and refrigerate 6 hours or until firm. Cut into 1-inch squares and serve immediately. Store in refrigerator. Makes 64 pieces.
Variation: For Mint Truffles, add 5 drops of oil of peppermint in place of vanilla.
Note: To form truffles into balls, omit 8-inch pan and chill mixture in bowl until firm. Shape into balls with spoon and hands or with small ice cream scoop; if mixture becomes too soft to form, wash and thoroughly dray hands and dust lightly with cornstarch. Arrange truffles on waxed paper-lined baking sheet. Dip in tempered dipping chocolate or melted compound coating, or roll in unsweetened cocoa, chopped nuts or coconut. Makes 24-36 truffles, depending on size desired.
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