Party Time Chocolate & Candy Recipes
MILKY WAY/SNICKERS FILLING
MOUNDS/ALMOND JOY FILLING
1 cup crisp rice*1 lb. melted milk chocolate*
Mix together and spoon into molds, or spread onto wax paper, cool and break into pieces.
COCONUT BON BONS FILLING
1 stick margarine (room temperature)
½ tbsp. vanilla*
1 tbsp. invert sugar*
1 tsp invertase*
1 can of condensed milk
7 oz. desiccated coconut*
2 lbs. powdered sugar
Combine all ingredients except sugar. When well mixed add half of sugar. Put rest of sugar on the table and knead coconut mix into it. Roll into balls.
1 cup melted milk chocolate*
1 cup melted white chocolate*
½ cup smooth peanut butter
Mix melted white chocolate and peanut butter thoroughly in a small bowl. Add melted milk chocolate to that mixture and stir lightly, but do not over mix. Pour into a silicone or wax paper lined pan (approximately 10” square) and use a table knife to stir swirls of the light and dark mixture to create a marbleized effect. Leave at room temperature until set. Cut into squares and serve as fudge or roll into balls and use as centers in a bon bon mold.
CHOCOLATE COVERED CHERRIES
½ cup dry fondant*
1 jar maraschino cherries, drained & dry
1 lb. choice chocolate
3 tbsp. maraschino cherry juice
¼ tbsp. invertase
2 drops cherry oil
Mix together dry fondant, Maraschino cherry juice, invertase, and cherry oil and set aside. Make a chocolate shell in each cavity of the bon mold by spooning in about 2/3 tsp of melted chocolate and stroke upward with your brush until each bon bon opening is completely coated with chocolate and chill. Spoon ½ tsp of juice mixture into each bon bon cavity. Place a Maraschino Cherry into each cavity. Spoon melted chocolate on top and spread around with brush, being sure that all edges are sealed, so the finished candy does not leak. Do not tap this mold. Place in the freezer for 4 -5 minutes to chill then release from mold.
NOTE: Chocolate covered cherries may be eaten as soon as they return to room temperature but they are definitely more “liquid” inside when they are at 2 -3 days old.
CHOCOLATE COVERED PRETZELS
Drop the pretzel into melted chocolate and use dipping fork to pick up the pretzel, tapping on side of pan to let excess chocolate fall back into pan. Place on wax paper and let set. Sprinkles can be added before chocolate sets up.
CHOCOLATE COATED FRUIT
Melt 1 lb. chocolate* and 1 tbsp. paramount crystals* Dip any desired fruit (pineapples, dates, apples, bananas, strawberries, etc.) Cool on wax paper. Fresh fruit candy can be eaten immediately or refrigerated.
Instructions on Melting
Microwave Method: In microwave-safe container, microwave up to 1 lb chocolate* at half (50%) power or defrost setting for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals until smooth and completely melted. Or, use a disposable decorating bag. Melt as described above, kneading bag between heating intervals. When completed melted, snip off end of the bag to fill molds*.
Double Boiler Method: Fill lower pan with water to below level of top pan. Bring water to simmer, then remove from heat. Put Chocolate in top pan and stir constantly, until smooth.
Note: Confectionery coating will lose its consistency if overheated, or if liquid is added. To adjust, add 3 tsp of vegetable shorting or a pinch of paramount crystals per 12oz chocolate. Never add water, milk, or other liquid to thin chocolate.
To Flavor: Add oil-based Wilton Candy Flavoring* or Concentrated Oil Flavors*.
To Color: White chocolate can be colored by adding Wilton Candy Colors. For non-oil based or water-based gel colors, mix with Flo-Coat at a 5 to 1 ratio. 5 drops Flo-Coat; 1 drop color.
To Mold: Pour melted chocolate into mold; tap gently to remove air bubbles. Chill in freezer for 5 – 10 minutes. Remove candy by inverting mold and twisting gently.
To make chocolate candy in a mold with two separate colors, use a small brush to paint colored chocolate in desired areas. Fill the remaining portion with separate colored chocolate. Chill in freezer for 5 – 10 minutes.
Tempering in a Microwave
Tempering in a Double Boiler
Melt chocolate in top pan of double boiler over water that is about 130°F. Use a rubber spatula in a gentle sweeping motion to stir the chocolate continually until about 2/3 of the chunks become liquid and about 1/3 are in soft lumps. The temperature of the liquid chocolate at this point will be about 95°F. Take the top pan off the bottom of the double boiler and continue stirring to cool the chocolate until the soft lumps disappear and the temperature lowers to 89°F (87°F for milk chocolate). At this point the chocolate should be in temper and ready to use.Tips: The water in the bottom of the double boiler should touch the bottom of the top pan when it is inserted. Use hottest tap water of between 120-130°F, or heat water on stovetop to 120-130°F.
Place the top pan over the water and fill with the chunks. Begin stirring in a gentle, sweeping motion that lifts the chocolate off the bottom and sides and lets it get the greatest exposure to the warm surface of the pan.In about 5 minutes or less the chocolate will be partially liquid (about 2/3) and partially chunks (about 1/3). When the chocolate temperature is about 95°F take the top pan off the bottom pan and wipe it dry. Place it on the counter top and continue stirring and cooling the chocolate until it reaches 89°F.
Check to see if the chocolate is ready and in good temper by placing a teaspoon of liquid chocolate on a scrap of parchment or waxed paper and place it in the cooling area to set. It should begin to look dry on the surface in about 3 minutes. If this is so, begin with the dipping or molding. If not, continue stirring for another 3 minutes.
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