Oh yah…now were talking! A little something for the kid in all of us. Show us how you make your homemade version.
Aline & B-man
CHOCOLATE DIPPING
Chocolate dipping is a difficult process. Proper equipment and ingredients must be available. For success, follow directions.
Temperature is important. Keep room between 60 and 70 degrees F. Never dip on a warm or humid day and avoid all drafts.
Arrange all equipment conveniently. Have centers ready and at room temperature. Cover wire racks with waxed paper. Place these to right of dipping pan. Have ready a good, tested candy thermometer, a 1½ quart double boiler and a dipping fork.
Use special dipping chocolate and grate fine. Melt grated chocolate over hot water in top of double boiler. Melt slowly, stir constantly but never let water boil. Do not melt less than 1 pound or more than 2 pounds of chocolate at one time. When completely melted, immerse bulb of thermometer in chocolate. Continue stirring until chocolate has reached 130 degrees F.
Cool quickly by emptying hot water from bottom of double boiler and refilling with cold water. Stir constantly and rapidly, using circular motion, until chocolate has cooled to 83 degrees F.
To keep chocolate at this temperature, add hot water to bottom of boiler until water is 85 degrees F. Quickly replace chocolate.
Chocolate is now ready for dipping but must always be stirred between each dip. Drop center in chocolate and cover well. Lift out with fork, tap on rim of saucer to remove excess chocolate and draw fork carefully across rim. Invest piece on waxed paper, remove fork and form string across top with chocolate that is still on fork. Work fast. If necessary, repeat steps 3, 4, 5.
Put sugar and corn syrup into a saucepan. Over medium heat, bring to a boil, stirring until sugar has melted. Continue to cook, without stirring, until 305 degrees F. (crack stage) or until syrup seperates in very hard threads and breaks when in very cold water. Remove from heat and stir in vigorously the baking soda, mix well. Pour into a 9x13-inch dish, lightly buttered. Cool and break into pieces. Yield 1 pound.
2½ cup sugar
1½ cup heavy cream
1/8 cup corn syrup
½ cup peanut butter
Combine sugar, cream and corn syrup. Cook until soft ball stage is reached (235° F). Remove from heat, add peanut butter. Beat until firm. Pour into buttered 8-inch square pan.
1-12 oz bag semisweet chocolate chips
1-8 oz cream cheese – : softened
3 c powdered sugar
1 tsp instant coffee granules
1 tsp milk
1 tsp vanilla extract
1/2 c sweet ground chocolate or : unsweet cocoa (your preference)
In a large microwaveable bowl, melt the chocolate chips in the microwave, on High setting, stirring thoroughly every 30 seconds; set aside. With an electric mixer on Medium setting, beat the fat-free cream cheese until smooth. Gradually add the sugar, beating until well blended. Dissolve the instant coffee in the non-fat milk; stir it into the cream cheese mixture. Add the vanilla and melted chocolate. Refrigerate about 15 minutes. Shape into 1†balls. Sift the sweet ground chocolate over truffle balls. Store in refrigerator. Yield: 48 truffles
1 cup butter
1 cup sugar
1 tablespoon water
2 tablespoons corn syrup
1 1/2 pounds chocolate chips
2 1/2 pounds walnuts – finely chopped
Line a baking sheet with heavy duty foil and butter lightly. (Release Reynolds Wrap work great, but still butter it)
Melt the chocolate in a double boiler, keeping warm until needed. (you won’t have time if you wait until candy is done)
Melt the butter in a heavy saucepan. Add the sugar slowly and stir until dissolved.
Add water and corn syrup, cover and continue cooking until mixture begins to boil, remove cover and cook, WITHOUT stirring, to hard crack stage (290 degrees). Will be carmel colored.
Pour candy immediately into the buttered foil lined pan. Let cool only a couple of minutes. ( If cooled too much you won’t be able to turn it over without breaking)
Spread half of the chocolate over the candy mixture. Top with 1/2 of the nuts, pressing into the chocolate.
Place a piece of foil over the top of the candy. Carefully remove the pan and place it upside down on top of the candy. Now is the tricky part. Carefully flip the pan and the candy it over to the uncovered side. Remove the foil and spread the rest of the chocolate over the candy and top with nuts.
Refrigerate until set. Break apart into bite size pieces.
Ingrediants:
8 oz Velvetta cheese
36 oz (2 boxes) powdered sugar
1 cup butter
1 cup nuts (optional)
1 teaspoon vanilla
1/2 cup cocoa powder
Sift sugar and cocoa into a large bowl. Over low heat, melt butter and cheese. Add vanilla and nuts. Fold into the sugar mixture and spread into a greased pan. Refrigerate. *Note: You may need to pat the top of fudge with a paper towel to remove excess oils.
KIT KAT’S
Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup white sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter
Put graham crackers, brown sugar, white sugar, butter and
milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of crackers in a 9x13 inch pan and pour 1/2 of
the mixture over it. Put another layer of crackers and pour
the remaining mixture. Add one last row of crackers.
Melt, over low heat, the butterscotch chips, chocolate chips,
and peanut butter. When melted, spread evenly over the top.
When cool, cut into desired bars or squares.
1 cup whole unblanched almonds
3 pkg (6oz)semisweet chocolate chips or 1 lb White candy coating
2 tbsp solid vegetable shortening
Spread almonds in a baking pan and toast in a 350° oven for about 8 minutes, shaking pan occasionally. Let cool. Line a rimmed 10x15 inch pan with wax paper, covering bottom and sides of pan. Place chocolate chips or candy coating in the top of a double boiler. Add shortening, stir over barely simmering water just until mixture begins to melt. Remove from heat; stir until completely melted. Stir in toasted almonds. Turn mixture into pan and spread to distribute nuts evenly; to spread more smoothly, drop pan onto counter several times from a height of about 8 inches. Refrigerate candy just until firm. Break into pieces before serving.
To store, cover airtight and refrigerate for up to 3 weeks.
Combine egg white, butter, whiskey, nuts and sugar, mix well. Chill. Form into small balls. Holding balls w/ a toothpick, dip each one into the melted chocolate to coat. Place on wax paper to harden. Makes 2 dozen.
olivespizza
Melt chocolate and add shortening, mix well. Add marshmallows and stir just until coated. Drop by spoonful onto a greased cookie sheet or waxed paper. Let cool and enjoy.
4 (4 1/2) oz chocolate bars
2 tsp shortening
3 cups miniature marshmallows
1 cup nuts, chopped
Melt chocolate and shortening; cool slightly. Add marshmallows and nuts and stir just until coated. Spread in a greased or buttered pan and cut when firm.
1 cup butter or margarine
1 cup sugar
3 tbsp water
1 tbsp light corn syrup
1/2 cup coarsely chopped pecans or toasted almonds
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped pecans or toasted almonds
Butter sides of a heavy 2-quart saucepan. In the saucepan, melt butter. Add sugar, water, and corn syrup. Cook and stir over medium heat till sugar dissolves and mixture comes to boiling. Continue cooking to 290 degrees (soft-crack stage), stirring only as necessary to prevent sticking (mixture should boil gently over entire surface). Watch carefully after 280 degrees. Remove from heat.
Quickly stir in 1/2 cup coarsely chopped pecans or toasted almonds. Immediately turn mixture onto a buttered baking sheet. Wait for 2 to 3 minutes for candy surface to firm, then sprinkle with the semisweet chocolate pieces. Let stand for 1 to 2 minutes. When chocolate pieces are softened, spread evenly over the hardened candy; sprinkle with 1/2 cup finely chopped pecans or toasted almonds.
Chill till chocolate is firm; break into pieces. Makes about 1-1/2 pounds.
**Protect brittle from dampness by storing them in an airtight container.
Over low heat, or in top of double boiler, melt chips with sweetened condensed milk and butter. Remove from heat and stir in vanilla and nuts. Cook to lukewarm.
Place marshmallows in large bowl; fold in chocolate mixture. Spread in wax paper-lined 9x9-inch pan. Chill until firm, approximately 2 hours.
Remove from pan and peel off wax paper. Cut into 1-1/2 inch squares. Makes 3 dozen squares.
This will remind you of chocolate-covered cherries. Store in refrigerator.
3 cups granulated sugar
1 cup light cream
3 squares (1 oz each) unsweetened baking chocolate
2 tbsp corn syrup
2 tbsp butter
1/8 tsp salt
1 tsp vanilla
½ cup Maraschino cherries, well drained and chopped
Combine first 6 ingredients in 3-quart saucepan. Heat on low, stirring constantly, until sugar is dissolved. Bring mixture to a boil. Boil slowly until soft ball stage (about 234 F on candy thermometer) or until small amount dropped into very cold water forms a soft pliable ball. Remove from heat. Let stand for 40 minutes to cool slightly.
Add vanilla. Beat until mixture loses its gloss and starts to thicken. Quickly add cherries. Pour into greased 8 x 8-inch pan. Cool. Cuts into 36 pieces.
These are a pleasant change from the usual mixed nut offering.
1 cup pecan halves
1 cup walnut halves
4 tsp cooking oil
½ cup chocolate syrup (see Dessert Sauces section)
Combine pecans and walnuts in medium bowl. Add cooking oil and chocolate syrup. Stir well. Spread in large greased baking pan. Bake in 350 F oven for 8 to 10 minutes, stirring at half-time, until dry and crisp. Makes 2 cups.
1 jar peanut butter
1 tub ready made vanilla frosting
Melt both in microwave (separately) for about 45 seconds and stir together. Mix well and pour in a buttered dish. Not the absolute best fudge but really good in a pinch.
3 cups brown sugar
8 tbsp golden syrup
2 tbsp butter
pinch of salt
3 cups shredded coconut, chopped
1 tsp vanilla extract
1/2 tsp almond extract
melted coating chocolate
Cook sugar, syrup and butter to 240 F, or to soft-ball stage. Add salt and remove from heat. Add coconut and extracts. Spread in a pan lined with waxed paper. Cut into small pieces. When cold, dip in melted coating chocolate.
3 cups sugar
1 cup butter
1 cup milk
1 tbsp glucose
1 cup molasses
4 squares chocolate, chipped
1 tsp vanilla extract
1/2 tsp lemon extract
Place sugar, butter, milk, glucose, molasses, and chocolate in saucepan and cook, stirring constantly, to 252 F.; or to hard-ball stage. Add extracts and pour into buttered pans. When cool, cut into pieces with buttered scissors.
3 cups light brown sugar
1/4 tsp salt
3/4 cup water
2 egg whites
1 tsp vanilla extract
Dissolve sugar and salt in water. Cook, without stirring, to 255 F, or to hard-ball stage. Remove from heat and pour gradually over beaten egg whites, beating constantly. Add vanilla extract. Continue beating until candy cools and will hold its shape. Then drop by spoonfuls on waxed paper, or spread into buttered pan and mark in squares.
