Candy recipes? Does anyone have a recipe for a bark candy made with white chocolate and peppermint chips?
Also looking for a recipe for “Score” chocolate bar and some good fudge recipes. Thanks!
Ben & Jerry’s NY Super Fudge Chunk
1/4 cup White chocolate; chop coarse
1/4 cup Semisweet chocoate; chop
1/4 cup Pecan halves; chopped
1/4 cup Walnuts; chop coarse
1/4 cup Chocolate covered almonds; cut in half
4 oz Unsweetened chocolate
1 cup Milk
2 Large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 teas Vanilla extract
1/2 teas Salt
Combine the coarsely chopped chocolate, pecans, walnuts and chocolatecovered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water.Whisk in the milk, a little at a time, and heat, stirring constantly,until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold,about 1-3 hours, depending on your refrigerator. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer’s instructions.After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready.
Makes one Quart
Cappuccino Squares
Flour; all purpose
1/2 c Confectioner’s sugar
1/2 c Butter; softened
3 ts Instant coffee crystals
-dissolved one by one in 1 tb -Hot water
-Butter for greasing pan
——————————–SECOND LAYER——————————–
2 c Confectioner’s sugar
1 tb Instant coffee crystals
-dissolved in 2 tb Hot water
1 Egg; lightly beaten, at room
-temperature 1/2 c Butter; softened
1/2 c Milk
———————————TOP LAYER———————————
4 oz White chocolate; 4 squares
1 tb Butter
2 oz Semisweet chocolate;2 sq-opt
Preheat oven to 350F. FIRST LAYER: Grease 8 inch square cake pan with butter. Mix together thoroughly flour, confectioner’s sugar (icing sugar), softened butter and coffee dissolved in hot water. (You can use food processor or electric mixer). Press mixture evenly into pan bottom. Bake 10 minutes in preheated 350F oven. Cool on wire rack.
SECOND LAYER: Meanwhile in large bowl, combine confectioner’s sugar (icing sugar), 1 Tbsp coffee crystals dissolved in 2 Tbsp hot water, softened butter and 1 egg (lightly beaten with a fork at room temperature.) Mix until thoroughly combined. (can use food processor or electric mixer). Put milk in pot over medium heat and scald (heat until bubbles appear around sides but milk is not a rolling boil). Add mixture from bowl and heat 7 minutes over medium heat , stirring frequently at first, constantly after the mixture bubbles. (If mixture starts to stick on bottom, lower heat slightly). Let cool slightly, then pour over first layer. Tilt pan to cover base layer evenly. Chill in refrigerator half an hour or more till set. THIRD LAYER: Combine 4 oz white chocolate with 1 Tbsp butter in double boiler and melt (or melt 1 -1 1/2 minutes in microwave on High and stir ). Spread over chilled second layer with spatula or blunt knife (layer will be quite thin).
OPTIONAL MARBLED EFFECT: Melt 2 oz semisweet chocolate in double boiler (or in microwave 1 - 1 1/2 minutes on High and stir). Pour melted semisweet chocolate into small ziploc bag and seal. Snip corner of bag with scissors. Squeeze out horizontal lines of semisweet chocolate onto white chocolate layer. With a blunt knife, swirl the two chocolates together to create a marbled effect. Chill. Before the third layer is completely set, score into bars. VARIATION: Mocha Squares: substitute semisweet chocolate for white chocolate (this variation is easier as the middle layer and semisweet chocolate are similar in colour.)
MAKES: approx 32 bars (they are very sweet, therefore the bars should be small)