Here are two candy recipes that I tried this year and they came out so well I wanted to share with everyone. They are simple and easy and very yummy!
From All You Magazine, December 12, 2010 Issue 12
Peppermint Bark Trees
1 Cup lightly crushed starlight peppermints or candy canes
1 14 oz bag white chocolate candy melts, melted
1 12 oz bag dark cocoa candy melts (I substituted light cocoa and they were just as good),melted
Sprinkle about 1 Tsp crushed peppermint candies into the bottom of an 18 mini-tree shaped silicone mold or ice cube trays.
Spoon white candy melts into a ziplock bag; seal bag. Snip a small corner off bag. Pipe enough candy to cover mints by about ½ inch. Tap pan on countertop to smooth melted white candy. Refrigerate until candy is just set, about 5 minutes.
Spoon dark cocoa candy melts into another ziplock bag; seal bag. Pipe a thin layer of dark cocoa candy melts on top of the white candy melts. Tap tray on countertop to smooth. Refrigerate until firm, about 15 minutes.
Makes 18 trees
Ok, here’s what I learned.
1) I can’t pipe things in a ziplock bag. I found it much easier to spoon the candy into the molds
2) Hold off on melting the dark cocoa until after you have finished the white and have it cooling.
3) For melting the candy, put in microwavable bowl ( I used glass) put on ½ power for 2 minutes, stir and then microwave ½ power for 30 second intervals , stirring after each interval.
4) My silicone tray only has 12 spaces. So, after the first batch, I made a second half batch, and had to remelt the candy.
From Taste of Home Magazine “Come Home for Chrismas” December and January 2011
Delectable Maple Nut Chocolates
1 can (14 oz) sweetened condensed milk
½ cup butter, cubed
7 ½ cups powdered sugar
2 cups chopped walnuts
2 tsp maple flavoring
1 tsp vanilla extract
4 cups (24 oz or 2 bags) semisweet chocolate chips
2 oz bittersweet (or unsweetened) chocolate, chopped
2 tsp shortening
In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted.
Place powdered sugar in a large bowl; add milk mixture and beat until smooth. Stir in walnuts, maple flavor, and vanilla. Roll into ¾ inch balls; place on wax paper lined baking sheets. Refrigerate until firm, about 1 hour.
In microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate, allow excess to drip off. Place on waxed paper, let stand until set. Store in airtight container.
Makes 13 dozen
1) I did not get 13 dozen, I got a little over 9.
2) You will need 2-3 times the space for the chocolate covered balls that you did for the rolled centers.
3) There is not a non-messy way to dip these that I found. I tried toothpicks, a fork, a spoon… make sure you have your apron on, you will likely be covered in chocolate.
4) I found I needed 3 bags of chips, 3 oz of bittersweet chocolate and 3 tsp of shortening for the chocolate candy shell.
My name is Rheya. If you would have asked me 20 years ago if I saw myself cooking, cleaning, sewing and serving the needs of another over my own, I would have told you to get your crystal ball checked. I was not a girl whose idea of bliss was being domestically oriented. I shunned Home Ec! A lot can change can’t it? I’ve found my happiness though in just that, domestic service. I currently live in an area south of Atlanta. I work outside the home, so balancing the two is always a challenge. But I try to manage it all with a smile on my face and remember that everything I do is for His honor.