8 ounces dark chocolate candy coating, chopped
4 ounces semisweet baking squares or 2/3 cup semisweet chocolate chips
12 ounces white chocolate candy coating, chopped
2 teaspoons pure peppermint extract, divided
3/4 cup peppermints or candy canes, crushed
line baking sheet with waxed paper. in the top of a double boiler, melt dark chocolate and semisweet over hot, but not boiling water. stir until completely melted. remove from heat and stir in one teaspoon of peppermint extract. pour in a thin layer on baking sheet. allow to cool about 30 minutes.
melt the white chocolate as you did with the dark. once it is completely melted, stir in a teaspoon of peppermint extract and pour over dark chocolate. sprinkle the peppermint candy evenly over the top and allow to cool completely.
break into pieces and store in airtight containers. do not store with other candies!
Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts
Tuesday, December 22
toffee
45 minutes plus cooling time
2.5 cups almonds, chopped and toasted
6 (1.55 ounce) Hershey bars
1 lb butter
2 cups sugar
3 tablespoon water
1 teaspoon pure vanilla extract
line two baking sheets with wax paper. chop and toast almonds. sprinkle about 1.5 cups of the almonds across the two baking sheets. break up the 6 chocolate bars and open them so that you have easy access to them when you need them.
pull out the candy thermometer and vanilla so that you have it handy. in a 3 quart sauce pan, over medium heat, bring the butter, sugar and water to a boil. stir constantly so that it does not burn until it reaches the hard crack stage (300 degrees). this takes quite a while. you will see the mixture start to turn to a caramel color and this is when you know you are getting close!
when you reach 300 degrees, quickly remove from heat, stir in vanilla and pour a thin layer over the nuts on each sheet. it will not fully cover. that is fine. spread with a metal knife or spatula. place the chocolate pieces on the toffee and allow to melt for a few moments. sprinkle remaining nuts on top and lightly press in to chocolate.
once toffee is completely cooled, break into pieces and store in airtight containers. i use the crumbles and small pieces to top ice cream. it is so good.
note: i am a multi-tasker but this is one recipe you need to really focus all of your attention on. please do not plan on making this recipe at the same time you are doing anything else! something will burn, trust me. :)
2.5 cups almonds, chopped and toasted
6 (1.55 ounce) Hershey bars
1 lb butter
2 cups sugar
3 tablespoon water
1 teaspoon pure vanilla extract
line two baking sheets with wax paper. chop and toast almonds. sprinkle about 1.5 cups of the almonds across the two baking sheets. break up the 6 chocolate bars and open them so that you have easy access to them when you need them.
pull out the candy thermometer and vanilla so that you have it handy. in a 3 quart sauce pan, over medium heat, bring the butter, sugar and water to a boil. stir constantly so that it does not burn until it reaches the hard crack stage (300 degrees). this takes quite a while. you will see the mixture start to turn to a caramel color and this is when you know you are getting close!
when you reach 300 degrees, quickly remove from heat, stir in vanilla and pour a thin layer over the nuts on each sheet. it will not fully cover. that is fine. spread with a metal knife or spatula. place the chocolate pieces on the toffee and allow to melt for a few moments. sprinkle remaining nuts on top and lightly press in to chocolate.
once toffee is completely cooled, break into pieces and store in airtight containers. i use the crumbles and small pieces to top ice cream. it is so good.
note: i am a multi-tasker but this is one recipe you need to really focus all of your attention on. please do not plan on making this recipe at the same time you are doing anything else! something will burn, trust me. :)
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