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Does anyone make candy for the holidays? What kinds do you make? Any favorites? PC should have a candy thermomether! One of my favorites is a kind of toffy like almond roca for christmas and it requires careful temperature watching.
I am thinking about making some sugar boxes and royal icing tops for them. I was watching food network the other day and there was a lady on there who made some little "boxes" of suar and sells them as wedding favors. I found a recipe for the Sugar Skulls you see around Halloween that are used to comemorate ancestors on the Day of the dead. I'm going to try fill the bottom of a disposable cup and leave it hollowed out in the middile so I can put something small like a pair of earings or a bracelet in them then top with a flat circular lid made of royal icing which I can decorate with other types of icing or candys and tie up with a pretty bow. It might take me a couple days, but I'll take a pic when I do and post it.
Jenny |
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what size package of oreos are they? The smaller (350 gram) or larger package? And what's the best thing to use to dip them - tongs? Thanks for the help! |
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And what's the best thing to use to dip them - tongs? Regular package of Oreos...If you have the double boiler, it comes with a dipper Ginny |
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nope, we don't have the double boiler in Canada.  So what does this dipper look like? Could I use tongs? or something else? |
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Then I would poke it with the cake tester and use it...after dipping, use ab\nother cake tester or a toothpick. Ginny |
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When I dip candy I find it easier just to use a normal teaspoon like you would eat with. Just try not to load the whole spoon with the chocolate. I've found that some candy I make is too soft to use a skewer and I end up fishing the candy out with the spoon anyway. Useing two spoons like tongs works too keeps the fingers safe from hot chocolate also.
I don't have a double boiler yet. I just use one sauce pot filled with enough water to cover about half of the bottom of a pyrex or other heat safe bowl just placed ontop of the pot. Don't fill the pot with too much water as it will create steam which may boil over and get into the chocolate, no good.
Also I've found that different chocolates melt at different temperatures. The candy melts melt faster than a high quality chocolate like Gheridelli. I've also used chocolate chips to dip candy. I found that the choclate chips don't stay melty as long as a higherquality chocolate, the chips will seize (come to form a thick, dry, fudge like consitancy which is no good for dipping anylonger) after being over the heat too long. If I get to that point I try to mix in some chopped nuts and spread the mixture as much as possible onto a nonstick surface to make a nut bark, (if you're using white "chocolate" you can throw in broken pieces of candy cane to make a pepper mint bark which is good.)
HTH
Jenny |
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| | (1 recommendation so far) | Message 28 of 37 in Discussion |
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Peanut Butter Cups
makes about 36
2 C sifted powdered sugar
1 1/2 C smooth peanut butter
3 T unsalted butter, room temp
1 lb bittersweet or semisweet chocolate
36 1 3/8" paper candy cups (I found mini muffin pan liners at Michaels from Wilton) When I made these first I used them and the chocolate stuck to some of them. The next year I found some aluminum muffin liners which I cut down to about half their height and made the cups more the size of the peanutbutter cups you buy at the store.
Combine sugar, peanut butter, and butter in an electric mixer fitted with a paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2" plain tip, and set aside. (I tryed the pastry bag and it was too hard to squeez out. I found if I just scooped some of the mixture into the cups with a spoon it was much easier. You can flatten the mixture or even roll it into balls and dip it.
Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Using a small spoon coat the insides of the candy cups with melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a fimmed baking sheet or muffin tins( this will keep the cups from sliding around and help to hold the sides up) Transfer to freezer until set about 10 min.
Remove cold chocolate cups from freezer. Fill with peanut butter filling until each cup is 3/4 full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15-25 min. Peanutbutter cups may be served right away or kept tightly sealed in the freezer for 2-3 days. to serve remove from freezer, peel off paper or foil, and eat cold.
Make sure to use real butter not margarine the falvor and texture are different if you substitute. I use a creamy peanut butter, but you could use the crunchy if you like. I had these candys for almost a month and they didn't make us sick, but if you have a peanut butter lover in the house they may not last that long :). Enjoy
Jenny
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Gingerbread Truffles
About 2 dozen
¾ C whipping cream
10 whole all spice
10 whole cloves
1 T mild flavored molasses
1 ½ T groung cinnamon
pinch of salt
7 oz plus 12 oz bittersweet or semisweet chocolate, chopped
7 oz plus 12 oz high quality white chocolate chopped
½ C chopped crystallized ginger plus additional for garnish
Bring firs 7 ingredients just to boil in heavy medium saucepan; remove from heat and let steep for 1 hr.
Combine 7 oz bittersweet chocolate nad 7 oz white chocolate in large metal bowl set over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over hot water. Strain cream mixture into chocolate; stir to blend. Stir in ½ C chopped crystallized ginger. Chill filling until firm at least 3 hrs.
Line baking sheet with parchment using 1�?mellon baller, scoop filling and roll between palms to form balls. Place on parchment. Chill truffles at least 2 hrs.
Line another sheet with parchment place 12 oz bittersweet chocolate in medium metal bowl set over sacuepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 115thF Quicckly submerge 1 truffle in chocolate. Using fork, lift out truffle and tap fork against side of bowl so excess coating dripps off. Using Knife, slide truffle off fork and onto prepared sheet. Repeat with remaining truffles. Chill untill set.
Line another baking sheet with parchment. Place 12 oz white chocolate in another medium metal bowl set over saucepan of simmering water; stir until melted and smooth. Remove bowl from over water. Cool until thermometer inserted into chocolate registers 100F. Hold 1 truffle between thum and index finger; dip halfway into white chocolate. Place on prepared sheet. Repeat with remaining truffels.If desired, press small pieces of crystalized ginger a top truffles. Chill until firm, about 30 min.
Can be made 1 week ahead . Cover; keep chilled)
From Bon Appetit December 2005 |
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Made the chocolate mint candies today...OMG..they are DELICIOUS!!! Thanks for the recipe!! Janet |
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I was wondering the same thing about the almond bark? Margie |
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| | (1 recommendation so far) | Message 34 of 37 in Discussion |
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For hard fudge, I have always used the recipe on the side of the Hershey's Cocoa can. It helps to have a candy thermometer but you can always check how hard it is the old fashioned way (like I always do). You drop a tiny ball in cool water and if it stays formed I pull it out to see how hard it is. If it doesn't stay a formed ball it needs to cook longer. This can be a difficult recipe if you aren't used to making it. There is a short time between done and done hard. HTH Margie |
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I second the fudge recipe from the Hershey's cocoa can. Grew up with it, love it. What I always make for Christmas is a batch of Peanut Brittle and of course, Betty Crocker's Toffee Recipe. Even put that in my Christmas newsletter one year. For the peanut brittle, I've used recipes both with baking soda and without. |
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If you don't get the FREE Kraft Food & Family magazine, go on line www.kraftfoods.com and look it up. This month is nothing but great candie and cookie recipes - awesome ideas! |
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| | From:  NABLVL | Sent: 11/15/2006 3:38 AM |
Thanks, I will have to try it. My mom always did peanut brittle, and last year I started. I also made pecan brittle. The digital thermometer was discontinued, right? |
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