HARD CANDY

Ingredients:

1 ¾ cups granulated sugar

2/3 cup light corn syrup

¾ cup water

1 dram (1 teaspoon) Lor Ann Gourmet Flavoring (www.lorannoils.com)

Lor Ann Tart and Sour Flavor Enhancer (to make fruit flavors sour – about 4 teaspoons) (www.lorannoils.com)

A few drops food coloring (optional)

Powdered sugar (optional)

Cooking spray (for candy molds)

Items needed:

Candy thermometer

2 quart sauce pan

Silicone spatula or wooden spoon

Cookie sheet, greased OR

Candy molds for hard candy

Directions:

Combine sugar, corn syrup and water in a 2 quart saucepan.  Stir over medium heat until sugar dissolves.  Bring mixture to a boil without stirring.  When syrup temperature reaches 260 degrees Fahrenheit, add color (optional).  Remove from heat at 300 degrees Fahrenheit or when drops of syrup form hard, brittle threads in cold water.  Stir in flavoring.  Candy is super hot, avoid the steam and touching the delicious treat while working with the hot gooey mixture.  Pour mixture into lightly oiled candy molds (score with a knife after 5 to 10 minutes to make it easier to break apart) or onto a greased cookie sheet.  If on a cookie sheet, score with a knife about 5 – 10 minutes after pouring on sheet  to form bite sized pieces.  When cool (30 minutes to an hour), break into pieces and dust with powdered sugar to prevent sticking.  Store in an airtight container.

Watermelon, Apple and Grape Hard Candy with Powdered Sugar

Candy Mold, bottom

Candy Mold, Top

CHOCOLATE ALMOND BUTTER SANDWICHES

Ingredients:

1 (12 oz. ) container smooth almond butter

1 cup powdered sugar

1 tablespoon butter, softened

2  (11.5 oz) bags of chocolate chips, divided (I used Ghirardelli milk chocolate chips)

Items needed:

1 baking sheet

Parchment paper

Baking spray

Heavy sauce pan or double boiler

Silicone, plastic or rubber spatula

(a space in the freezer to accommodate the baking sheet)

Directions:

Prepare a baking sheet by lining it with parchment paper.  Lightly spray parchment paper with baking spray.  Melt  1 bag of chocolate chips on low heat – stirring constantly, just until it is completely melted.  Continue stirring after removing from heat.  With a spatula, spread the chocolate into a ¼” layer on the prepared baking sheet.  Place the melted chocolate in the freezer for about 10 minutes or until set.    Meanwhile, in a medium mixing bowl, combine the almond butter, powdered sugar and butter.  Mix until combined.  Remove the baking pan with the chocolate layer from the freezer.  Spread the almond butter generously over the chocolate.  Return to the freezer.  Melt  the second bag of chocolate chips on low heat – stirring constantly, just until it is completely melted.  Continue stirring after removing from heat.  Remove the baking sheet from the freezer.  With a spatula, spread the chocolate over the almond butter layer.  Return to the freezer.  Let set (about 15 minutes).  Cut into squares with a food scraper, kitchen utility scissors, etc.  It will not cut into perfect squares, but do the best you can.  It will taste delicious, though.

Ingredients

Bottom Chocolate Layer

Getting Ready to Mix Almond Butter

Almond Butter Mixture

Almond Butter Layer

Top Chocolate Layer

All Set Ready to Cut

Cutting

Cutting into Rows

CHOCOLATE PEANUT BUTTER SANDWICHES

Ingredients:

1 ½ cups smooth peanut butter

1 cup powdered sugar

1 tablespoon butter, softened

2  (11.5 oz) bags of chocolate chips, divided (I used Ghirardelli milk chocolate chips)

Items needed:

1 baking sheet

Parchment paper

Baking spray

Heavy sauce pan or double boiler

Silicone, plastic or rubber spatula

(a space in the freezer to accommodate the baking sheet)

Directions:

Prepare a baking sheet by lining it with parchment paper.  Lightly spray parchment paper with baking spray.  Melt  1 bag of chocolate chips on low heat – stirring constantly, just until it is completely melted.  Continue stirring after removing from heat.  With a spatula, spread the chocolate into a ¼” layer on the prepared baking sheet.  Place the melted chocolate in the freezer for about 10 minutes or until set.    Meanwhile, in a medium mixing bowl, combine the peanut butter, powdered sugar and butter.  Mix until combined.  Remove the baking pan with the chocolate layer from the freezer.  Spread the peanut butter generously over the chocolate.  Return to the freezer.  Melt  the second bag of chocolate chips on low heat – stirring constantly, just until it is completely melted.  Continue stirring after removing from heat.  Remove the baking sheet from the freezer.  With a spatula, spread the chocolate over the peanut butter layer.  Return to the freezer.  Let set (about 15 minutes).  Cut into squares with a food scraper, kitchen utility scissors, etc.  It will not cut into perfect squares, but do the best you can.  It will taste delicious, though.

Ready to Cut

Individual

Plated

CHOCOLATE PEANUT BUTTER, PEANUT BUTTER BALLS

INGREDIENTS:

1 15 oz. jar dark chocolate peanut butter (Jif brand – I found it at Target in December 2013)

5 Tablespoons peanut butter

2 Tablespoons butter , softened

1 teaspoon vanilla

2 cups powdered sugar

Peanut Butter Coating Ingredients:

1 ¾ cups peanut butter chips

½ cup peanut butter

¼ cup heavy whipping cream

Chocolate Peanut Butter Coating Ingredients:

1 bag of chocolate chips

1 bag of peanut butter chips

6 tablespoons whipping cream

DIRECTIONS:

In a large bowl, combine the chocolate peanut butter, peanut butter, butter, vanilla and powdered sugar.  Blend until smooth. Divide in half.  Transfer to two quart size freezer zipper bags.  Cut a small opening in one corner of each bag.  Line two cookie sheets  with parchment paper.  Pipe into small balls on the cookie sheets.  Leave about a half an inch between each ball.  (yes, I know each ball does not look too appetizing)  Place a toothpick in each ball and freeze for at least an hour.

For coating – mix all the ingredients for your choice of coating together in a heavy saucepan or double boiler on low heat, until the desired consistency for coating is reached.  (You can make one tray chocolate peanut butter, and one tray peanut butter.) Remove the balls from the freezer and using the toothpick, dip the balls into the coating and then place back on the parchment paper.  Once all the balls are coated place in the freezer to set. (only take one tray out of the freezer at a time and work fast.  The more frozen the balls, the easier they are to dip.)

Ingredients

Ingredients ready to mix

Mixed

Ready to Pipe

Piped on Parchment

Ready with Toothpicks

Ready to Melt

Coating

Coating

Inside

Yum

EASY CHOCOLATE ALMOND TOFFEE

Ingredients:

1 cup chopped almonds

1 lb butter (frozen)

2 cups sugar

2 tablespoons cold water

1 ½ cups chocolate chips (I like Ghirardelli or other premium chocolate)

½ cup sliced almonds

½ cup Milk Chocolate Toffee Bits, optional

Directions:

Line a baking sheet with foil or parchment paper, extending it over edges of pan.

Chop almonds and evenly distribute over parchment paper.

In a 3 - 4 quart heavy saucepan combine  the frozen butter, sugar, and cold water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Butter/ Sugar Mixture should boil at a steady rate over the entire surface.  The butter and sugar will change color when it is ready…it will be a light brown color. (Adjust heat as necessary so that mixture does not boil over.)

Remove from heat; remove thermometer.  Pour toffee (butter and sugar) over chopped almonds.  Wait a few minutes, then sprinkle the chocolate chips over the toffee.  Wait about 3 minutes to let the chocolate melt, then ,using a spatula (I like to use an angled spatula), spread the melted chocolate chips over the toffee.  Add the sliced almonds and the Milk Chocolate Toffee Bits   and gently press into the chocolate. Carefully Lift the parchment from the baking sheet and set on a cooling rack to let it evenly cool.    Let sit overnight or up to 24 hours in a cool dry place.  Break into pieces (I used a multi pronged ice pick) and store any leftovers in an airtight container.

CHOCOLATE CARAMEL TOFFEE BARS

Ingredients:

Chocolate layers (layers 1 and 4):

2 lbs.  melted chocolate (use premium chocolate – Nestle does not temper well), divided

3 oz. slivered almonds, toasted (optional)

Toffee -  layer 2:

1 ½ cups butter

1 ½ cups sugar

4 ½ tablespoons water

4 tablespoons malted milk powder, divided (the malted milk powder helps the candy layers to stick together)

Caramel -  layer 3:

½ cup caramel ice cream topping (or melted caramels)

Directions:

Melt  12 oz. chocolate in or heavy saucepan or double boiler.  Add in toasted slivered almonds (optional).

Slivered Almonds ready to Toast

Melted Chocolate with Almonds

Spread 2 cups melted  chocolate in a prepared 13 X 9 inch baking pan (lined with parchment paper and lightly sprayed with cooking spray.) 

Prepared 13 X 9 inch baking dish with sprayed parchment paper

Chocolate layer with toasted almonds

Sprinkle with 2 tablespoons malted milk powder. 

Malted Milk Powder on top of chocolate layer

Let set in refrigerator (about 10 minutes).   In a 2-quart heavy saucepan combine butter, sugar, and water. 

Toffee Ingredients ready to boil

Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)

Remove from heat; remove thermometer. Pour mixture quickly over chocolate layer.

Toffee Layer

Let sit for a few minutes.  Sprinkle 2 tablespoons malted milk powder over toffee.  

Toffee Layer with Malted Milk Powder

Pour caramel ice cream topping over toffee. 

Caramel Layer

Place in freezer and Freeze for 1 hour.  Melt approximately 4 cups chocolate and pour over Caramel layer. 

Chocolate over Caramel

Final Chocolate Layer

Cool about 1 hour before breaking into pieces. 

Set and ready to Cut in Pieces

Ready to Serve