Sunday 31 July 2011

Candy: What's Hot Now: Dulce de Leche Candy

Candy: What's Hot Now
These articles that had the largest increase in popularity over the last week
Dulce de Leche Candy
Jul 31st 2011, 10:02

Dulce de Leche candy is a traditional Central and South American favorite. This rich, creamy caramelized milk candy has only one ingredient and is very simple to make, but it does require a significant cooking time.

As an alternate method to that described below, a reader has told me that you can make this in a pressure cooker by covering the can with water and cooking it for 30-40 minutes. I don't have a pressure cooker so I haven't tried it, but if you have one it could be a very valuable short cut!

Try using this recipe to make Dulce de Leche Pecan Bites!

Cook Time: 5�hours

Total Time: 5�hours

Ingredients:

  • 1 can (14 ounces) condensed milk

Preparation:

1. Place the can of condensed milk in a large saucepan that extends at least several inches over the top of the can. Fill the saucepan with water, being sure to cover the top of the milk can completely.

2. Place the saucepan over medium heat and allow it to boil for eight hours. Check the water level every 30 minutes, and add additional water when necessary to ensure that the can is always fully covered with water. It is very important that the can remain immersed in water, otherwise it could rupture and cause damage or injury.

3. After eight hours of continuous simmering/boiling, carefully remove the can from the heat. Allow it to cool at room temperature.

4. Once the can is completely cool, open both ends and gently push out the solidified caramel. Using a hot, sharp knife, slice the caramel cylinder into rounds, and cut each round into 6 wedges.

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Candy: What's Hot Now: Easy Almond Paste

Candy: What's Hot Now
These articles that had the largest increase in popularity over the last week
Easy Almond Paste
Jul 31st 2011, 10:02

Almond Paste photo(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Easy Almond Paste is a homemade almond paste recipe that requires just four ingredients and a food processor. After trying this fresh, nutty almond paste, you'll never buy it from a store again.

Almond paste is a key ingredient in marzipan and many other European-style candies and pastries. It can be expensive to buy in stores, but it's easy to make at home. You will need blanched almonds (which you can blanch yourself following these instructions) and a large food processor for this recipe. If the raw egg white is a concern, you can use pasteurized egg whites found in a carton in grocery stores.

Prep Time: 5�minutes

Total Time: 5�minutes

Yield: 1 lb (2.5 cups) almond paste

Ingredients:

  • 1.5 cups whole blanched almonds
  • 1.5 cups powdered sugar, sifted
  • 1 large egg white, lightly beaten, at room temperature
  • 1/2 tsp almond extract (optional)

Preparation:

1. Place the whole blanched almonds and 1/2 cup of the powdered sugar in a large food processor (at least 7 cups in volume) fitted with a steel blade. Process the nuts and sugar until the nuts are very finely ground, stopping periodically to scrape the sides of the processor bowl. The sugar will help prevent the nuts from turning into almond butter, but still be careful about overprocessing.

2. Once the almonds are very finely ground, add the rest of the powdered sugar and pulse until it is completely mixed into the ground almonds.

3. Stop the processor and add the egg white and the almond extract, if using. Turn the processor back on and process the almond paste until it comes together in a clump in the food processor.

4. If it seems very sticky, add a little more powdered sugar, a spoonful at a time, until it is smooth.

5. You can use the almond paste at once or wrap it to use at a later date. Wrap it tightly in plastic wrap and then store it in a zip-top bag. Wrapped this way, the almond paste can be kept for up to 3 months in the refrigerator or 6 months in the freezer. Make sure to bring the almond paste to room temperature before using it in recipes.

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Candy: What's Hot Now: Cream Cheese and Honey Truffle

Candy: What's Hot Now
These articles that had the largest increase in popularity over the last week
Cream Cheese and Honey Truffle
Jul 31st 2011, 10:02

Cream Cheese Honey Truffles(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

Cream Cheese and Honey Truffles combine the tang of cream cheese and the floral sweetness of honey with rich chocolate in these easy, delicious truffle candies. You can use any honey you have on hand, but if you want to really taste it, be sure to use a strong, robust honey that can stand up to the chocolate and cream cheese flavors. This recipe yields about 30 small 1-inch truffles.

Yield: 30 small truffles

Ingredients:

  • 6 oz cream cheese, softened to room temperature
  • 6 oz bittersweet or semi-sweet chocolate
  • 1/4 cup honey
  • 12 oz chocolate flavored candy coating (can substitute regular chocolate)

Preparation:

1. Chop the chocolate into small, evenly-shaped pieces and place it in a medium microwave-safe bowl along with the honey. Microwave the chocolate with the honey for 40 seconds, then stir until smooth. If the chocolate is not quite melted, microwave for another 10-20 seconds until it is completely melted and smooth.

2. Add the very soft cream cheese to the warm, melted chocolate, and stir until the cheese is incorporated and no white streaks remain. Press a piece of cling wrap on top of the chocolate mixture and refrigerate until firm enough to scoop, about 3 hours.

3. Once the chocolate mixture is firm, use a small candy scoop or a teaspoon to form it into small balls about 3/4-1 inch in diameter. Roll the balls between your palms to make them round. If they start sticking to your hands, dust your palms with a little cocoa powder to prevent them from sticking. Place the balls on a baking sheet lined with foil or waxed paper and chill them for an additional 20-30 minutes.

4. Once they truffles have finished chilling, melt the chocolate candy coating in a microwave-safe bowl, and stir until smooth and free of lumps. Use dipping tools or a fork to dip the truffles in the chocolate

. Dip one truffle into the chocolate, submerging it completely. Remove it from the chocolate and drag the bottom across the lip of the bowl to remove excess chocolate, then place it back on the foil-covered baking sheet. Repeat with remaining truffles and chocolate.

5. If desired, you can sprinkle the tops of the truffles with chopped nuts, coconut, or sprinkles, or drizzle them with another color of melted chocolate. Place the tray of truffles in the refrigerator to set the chocolate coating, for about 10 minutes.

6. For best taste and texture, serve Cream Cheese and Honey Truffles at room temperature. They can be kept in an airtight container in the refrigerator for up to a week.

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Candy: What's Hot Now: Chocolate Transfer Sheets

Candy: What's Hot Now
These articles that had the largest increase in popularity over the last week
Chocolate Transfer Sheets
Jul 31st 2011, 10:02

Cut the Chocolate With A Knife

chocolate transfer sheet (c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

Once the chocolate has begun to set but is not yet hard, you can cut it into your desired shapes. One of the easiest ways to do this is to use a large sharp chef’s knife. Simply press the knife down into the chocolate and create squares, rectangles, or triangles. If you find that a large amount of chocolate is sticking to the knife, or is being “dragged” through the cuts, wait another minute or two for the chocolate to set further. After you have made the cuts, let the chocolate set completely at room temperature, or speed up the process by carefully placing the sheet in the refrigerator.

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Candy: What's Hot Now: Marshmallow Cream Marzipan

Candy: What's Hot Now
These articles that had the largest increase in popularity over the last week
Marshmallow Cream Marzipan
Jul 31st 2011, 10:02

Marshmallow Cream Marzipan(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

Marshmallow Cream Marzipan produces a soft, fluffy marzipan with a delicate almond flavor. This is my favorite marzipan recipe to eat plain. Many marzipan recipes have an extremely sweet, almond-y taste, which can be fine if you’re using it as an ingredient. But when marzipan is the star player, I like it to have well-balanced flavor and a light texture. If you like strong almond flavor, add 1/2 tsp almond extract to boost the taste.

Almond paste can be found in the baking section of many large grocery stores. You can also use this recipe to make your own almond paste.

Prep Time: 5�minutes

Total Time: 5�minutes

Yield: 1 lb marzipan

Ingredients:

  • 8 ounces almond paste
  • 1/4 cup (2 ounces) butter, room temperature
  • 1 tbsp light corn syrup
  • 1/3 cup marshmallow cream
  • 2-3 cups powdered sugar

Preparation:

1. Break the almond paste up into small chunks and put them in the bowl of the stand mixer. Add the butter, corn syrup, marshmallow cream, and any flavorings you might want to use. Mix on medium-low speed until smooth and homogenous.

2. Stop the mixer and add one cup of powdered sugar, then turn the mixer on low and mix until the sugar is incorporated. Stop the mixer again and add a second cup of powdered sugar and mix until combined. At this point, you can add more sugar or leave the marzipan as it is. If you are looking to eat it plain, dip it in chocolate, or use it in another featured capacity, the soft, fluffy texture of the marzipan is perfect.

3. However, if you need stiffer marzipan or want to roll it out and use it to cover a cake, add an additional cup of powdered sugar and mix until the marzipan is well-combined and stiff.

4. If you are not using the marzipan immediately, wrap it tightly in cling wrap and store it in the refrigerator. It can be kept for up to a month. After it has been stored, knead it until smooth and supple before using.

Click Here to View All Marzipan Recipes

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Saturday 30 July 2011

Candy: What's Hot Now: Microwave Candy Recipes

Candy: What's Hot Now
These articles that had the largest increase in popularity over the last week
Microwave Candy Recipes
Jul 30th 2011, 10:02

Sometimes candymaking is about the joy of being in the kitchen, about watching the hot cream melt chocolate into smooth ganache, or about stirring caramel on the stove until it reaches the perfect temperature. But let's face it, sometimes you just want instant gratification! These microwave candy recipes are fast to make and require just a few minutes of time in the microwave, so they're perfect for hot days, young helpers, or sudden sugar cravings. Try one of these microwave candy recipes today and see how quickly and easily you can make fudge, turtles, caramel apples, and more!

1. Coconut Bonbons (video recipe)

Coconut Bonbons(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

These bonbons are a bit unusual--they use marshmallows as the base of the candy, so the filling has a sweet vanilla flavor underneath all the chewy coconut. This video recipe will show you how easy it is to make these sweet and chewy coconut bonbons in just a few minutes.

2. Turtle Candy

turtle candy(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

With just 3 ingredients, these classic candies couldn't be simpler. Toasted pecans are clustered together and drenched with melted caramel and chocolate. This is also a good recipe for young helpers, who might enjoy arranging the nuts into turtle shapes.

3. Candy Bar Fudge

candy bar fudge(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.

Rich chocolate, gooey caramel, and crunchy nuts combine to form decadent Candy Bar Fudge. The triple layers of this amazing treat take a little work, but since all of the cooking is done in the microwave, this fudge can be made and enjoyed in no time.

4. Granola Bar Candy

Granola Candy Bars(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

Granola Bar Candy is an easy microwave candy recipe that tastes like a granola bar. Wholesome oats combine with sweet brown sugar, honey, nuts, and dried fruit to produce a delicious chewy treat that is healthier than typical candies. Try adding your favorite dried fruits and nuts to this recipe.

5. Milky Way Balls

Milky Way Balls(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

Milky Way Balls are rice crispy treats with a special surprise melted in--Milky Way candy bars! The gooey, rich, crunchy balls are dipped in chocolate for a beautiful, tasty finishing touch. Kids will love seeing their favorite candy bars transformed into an entirely different candy.

6. Chocolate-Covered Strawberries (video recipe)

chocolate-covered strawberries(c) 2007 About.com, Inc.

I can't think of an easier candy recipe than this. Fresh strawberries are dipped in chocolate melted in the microwave--and that's it! But the end result tastes anything but simple, and the combination of juicy berries and rich chocolate make even the most humble meals end on a special note.

7. Peanut Caramel Chocolate Cups

Peanut Caramel Chocolate Cups(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

Peanut Caramel Chocolate Cups are chocolate candy cups with a delicious salted peanut caramel inside. The combination of bittersweet chocolate, sweet creamy caramel, crunchy nuts, and flaky sea salt is unbeatable. Making the chocolate cups takes a little time, but I think it's worth it to spend a few extra minutes for such a gourmet-tasting treat.

8. Cranberry Cashew Chocolate Bark

cashew-cranberry bark(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

Cranberry-Cashew Chocolate Bark is a delightfully chunky bark candy that features two types of chocolate, sweet-tart cranberries, and the salty crunch of roasted cashews. The swirled chocolate makes them look fancier than they are, so don't be intimidated by this simple bark candy.

9. Chocolate Caramel Apples

caramel apples(c) 2007 Elizabeth LaBau, licensed to About.com

Chocolate Caramel Apples are a decadent way to enjoy a serving of fruit. Crisp apples are covered with a layer of caramel, a layer of chocolate, and a coating of chopped candy bars. I like to use Snickers bars, because the chocolate and the caramel of the apple is a nice accompaniment to the peanut-nougat flavor of the Snickers, but any chopped candy you enjoy will work.

10. Microwave Fudge

Microwave Fudge(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

An indulgent chocolate fudge that requires just a handful of ingredients and a few minute's work in the microwave? Try this easy fudge recipe, and you'll be amazed at how simple it is to make and how quickly it comes together. It's also very flexible, so try adding your favorite nuts, or chopped candies, or dried fruits to really customize this microwave fudge recipe.

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Candy: What's Hot Now: Honey Roasted Peanuts

Candy: What's Hot Now
These articles that had the largest increase in popularity over the last week
Honey Roasted Peanuts
Jul 30th 2011, 10:02

Honey Roasted Peanuts (c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

This Honey Roasted Peanuts recipe produces golden brown nuts with a deep honey taste, a satisfying crunch, and a kiss of salt. It's best to use raw nuts in this recipe, but if you can't find raw peanuts, use nuts with as little processing and salt as you can find. You can also experiment with adding other spices, like cayenne or chipotle powder, to make spicy honey-roasted peanuts.

Ingredients:

  • 1 lb peanuts, preferably raw
  • 1/3 cup honey
  • 2 tbsp butter
  • 2 tsp salt, divided use
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 cup granulated sugar

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 325 degrees F (160 C).

2. Place the butter, honey, vanilla, cinnamon, and 1 tsp salt in a large microwave-safe bowl and microwave until the butter is melted, about 45 seconds, stirring halfway through. Once melted, stir until the liquid is smooth.

3. Add the peanuts to the honey mixture and stir until they're all coated. Pour the peanuts out onto the prepared baking sheet and spread them into an even layer.

4. Bake the peanuts for a total of 20 minutes, stirring every 5 minutes to prevent burning. The peanuts at the edges will brown faster, so it's important to stir regularly to get an even roasting.

5. Once the peanuts are golden brown, remove them from the oven and stir again to distribute the honey on the baking sheet. After a minute or two, sprinkle the granulated sugar and remaining 1 tsp salt on top and stir again, to give them a bit of texture. As they cool at room temperature, stir occasionally, to break up any big clumps.

6. Once the peanuts have cooled completely, place them in an airtight container or plastic bag and store them at room temperature.

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Candy: What's Hot Now: Cookie Dough Truffles

Candy: What's Hot Now
These articles that had the largest increase in popularity over the last week
Cookie Dough Truffles
Jul 30th 2011, 10:02

Cookie Dough Truffles(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

The great taste of chocolate chip cookie dough is translated into a delicious truffle filling, then dunked in chocolate and topped with miniature chocolate chips. There are no eggs in this recipe, so these candies are a great choice for the cookie dough lover concerned about consuming raw eggs. If you like nuts, consider adding ½ cup of chopped nuts to the dough to add more flavor and crunch. This recipe yields approximately 42 one-inch truffles.

Ingredients:

  • 1/2 cup (4 ounces) butter, softened to room temperature
  • 3/4 cup packed brown sugar
  • 1 can (14 oz) condensed milk
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp salt
  • 1 cup miniature chocolate chips, divided use
  • 1 lb chocolate candy coating

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil; set aside for now.

2. Using a large standing mixer or a small hand mixer, cream the butter and the sugar together until they are light and fluffy.

3. Add the condensed milk and vanilla and beat until well-mixed, then add the flour and salt and beat on low until combined. Stir in 1/2 cup of the miniature chocolate chips. Reserve the remaining miniature chocolate chips for decorating the truffles.

4. Using a small scoop or a teaspoon, scoop up small round balls of the dough and place them on the prepared baking sheet. You should get approximately 42 1” truffles. Cover the sheet with cling wrap, and refrigerate for one hour, until the truffles are firm enough to dip.

5. When you are ready to dip the truffles, melt the chocolate coating. Place it in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.

6. Once the coating is melted, use a fork or dipping tools to dunk a truffle in the coating, submerging it completely. Bring it up out of the chocolate and drag the bottom across the lip of the bowl to remove excess chocolate coating. Place it back on the baking sheet and while the chocolate is still wet, sprinkle the top with a few of the reserved chocolate chips.

7. Repeat with the remaining truffle centers and chocolate. Once all of the truffles have been dipped, place them in the refrigerator to set the chocolate for about 30 minutes. Store the truffles in an airtight container in the refrigerator for up to 2 weeks.

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Friday 29 July 2011

Candy: Peanut Honey Toffee

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Peanut Honey Toffee
Jul 29th 2011, 09:33

As a child I would often eat peanut butter & honey sandwiches, because I loved the combination of the crunchy, savory peanut butter and the sticky, sweet honey. And because my father worked a few summers as a beekeeper, we literally had a lifetime supply of honey in big buckets in the garage. Looking back, it's amazing I didn't turn into a bee myself. Or should my honey addiction have turned me into a bear, Winnie the Pooh-style?

At any rate, I've recreated my favorite sandwich flavors in this recipe for Peanut Honey Toffee. This easy candy features whole peanuts, peanut butter, and a good dose of honey to create a classic toffee that's nutty, crunchy, and slightly chewy from the fragrant honey.

Get the recipe: Peanut Honey Toffee


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Peanut Honey Toffee Photo ©2008 Elizabeth LaBau, licensed to About.com, Inc.

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Candy: What's Hot Now: Felchlin Dark Chocolate Review

Candy: What's Hot Now
These articles that had the largest increase in popularity over the last week
Felchlin Dark Chocolate Review
Jul 29th 2011, 10:02

If you want your chocolate candies to have a smooth, shiny finish and a hard snap, you have a few options: temper real chocolate, or use chocolate-flavored candy coating. Tempering chocolate makes a tasty product with a great finish, but requires special equipment and is not always consistent. Chocolate-flavored candy coating is the easier option, but the coating often tastes terribly artificial.

Felchlin’s Ultra Gloss Dark Chocolate is a molding chocolate designed to be an alternative to tempered chocolate. This product consistently produces smooth, shiny chocolates that have an authentic dark chocolate taste.

The Benefits of Using Felchlin Ultra Gloss Dark Chocolate

Felchlin Ultra Gloss Dark Chocolate is the best molding chocolate I have ever worked with. Like other chocolate-flavored coatings, it contains hydrogenated oils instead of cocoa butter, but unlike those other coatings, this one actually tastes good! In a side-by-side comparison it won’t be mistaken for real chocolate, but compared to most of the competition, it has a deep, rich chocolate taste that comes from good-quality cocoa powder. It’s nice as a coating but also as a stand-alone candy.

The main benefit of Felchlin Ultra Gloss is convenience. This chocolate will produce perfectly even results without the need for tempering. All you have to do is chop it and melt it, and it is ready for dipping. The chocolate hardens to a thin layer and has a smooth satin gloss. It does not need to be refrigerated to set, and holds up well in higher temperatures (although if it is hot, it will get soft and eventually melt in extreme heat).

I recommend Felchlin Ultra Gloss for dipping truffles, molding small chocolates, drizzling and writing on pastries, creating three-dimensional accent pieces, and creating chocolate curls and decorations. If you are making gourmet candies with an emphasis on quality and taste, you probably want to stick to real chocolate, but if you are interested in convenience and a beautiful appearance, I highly recommend Felchlin Ultra Gloss Dark Chocolate.

The Drawbacks of Using Felchlin Ultra Gloss Dark Chocolate

As much as I love this product, there are some drawbacks I should mention. First of all, Felchlin chocolate is not inexpensive. I buy it from a local store and pay upwards of $8/pound. While there are certainly gourmet chocolates that cost this much or more, it tends to be more expensive than other non-chocolate “molding” products, and you may not want to pay this much money for a chocolate substitute. It can also be hard to find. I have a local supplier, but depending on your location, you may have to buy it online, which might reduce the price but incur shipping fees.

Secondly, if you are used to dipping your candies in genuine chocolate, you might not like the texture of Felchlin. Like other molding chocolates that are based on hydrogenated oils, this one contains “hardened palm kernel oil” and tends to coat your mouth in a way that real chocolate, with real cocoa butter, does not. Additionally, if you are trying to reduce or eliminated hydrogenated fats from your diet, this product may not suit your dietary needs.

Final Thoughts

Felchlin Ultra Gloss will never be mistaken for “real” chocolate, but in my opinion, it’s a good product that tastes great and performs beautifully. Felchlin also offers a white molding chocolate that has many of the same propertiesâ€"it’s easy for dipping, and hardens to a smooth, shiny finish. I don’t like the taste as much, so I only use it for accent work, but it might suit your needs if you are looking for a nice white molding chocolate.

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Candy: What's Hot Now: How to Make Ghost Cake Pops

Candy: What's Hot Now
These articles that had the largest increase in popularity over the last week
How to Make Ghost Cake Pops
Jul 29th 2011, 10:02

Scoop the Cake Pops Into Balls

Candy Corn Cake Pops Picture(C) 2010 Elizabeth LaBau, licensed to About.com, Inc.

Using a cookie scoop or teaspoon, form the mixture into small balls and roll them between your hands briefly to compact them. If you're using a standard-size 1 tablespoon cookie scoop, you should get around 48 cake pops from this recipe.

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Candy: What's Hot Now: Banana Split Truffles

Candy: What's Hot Now
These articles that had the largest increase in popularity over the last week
Banana Split Truffles
Jul 29th 2011, 10:02

1. Place the cream in a small saucepan over medium heat. Heat it until it simmers and small bubbles form all along the edges of the pan, but do not allow it to come to a full boil.

2. While the cream is heating, prepare the white chocolate and banana mixture. If you have a food processor, place the half banana in the food processor and mix until the banana has liquefied.

3. Add the white chocolate chips to the banana and process until the white chocolate is in small pieces. The mixture will clump together, so stop the processor several times to scrape it down. Once the cream is simmering, with the processor on, carefully pour the hot cream in a small stream down into the bowl of the processor and let it run until the white chocolate has melted and the ganache is smooth and free of lumps.

4. If you do not have a food processor, this can be done in a mixer, or you can mash the banana by hand and add very finely chopped white chocolate to it, stirring until well-combined. Pour the hot cream over the white chocolate-banana mixture and whisk it until it is smooth. This method produces a ganache that tastes the same, but there might be small pieces of banana that are not incorporated.

5. Once everything is smooth, scrape the ganache into a bowl and whisk in the banana extract, if using. Cover the ganache with cling wrap and refrigerate until firm enough to scoop and roll, about 2 hours.

6. Once the ganache is firm, coat your hands with powdered sugar and roll the ganache into small balls, dusting your hands with more powdered sugar to prevent sticking if necessary.

7. Keep the balls chilling in the refrigerator while you melt the white candy coating. Once melted, use a fork or dipping tools to dip the truffles into the coating, then set them on a foil-lined baking sheet. Refrigerate the tray to set the white chocolate for 10 minutes.

8. After all the truffles are dipped, it’s time for the best part: decorating them! For the chocolate “sauce,” melt the chocolate candy coating in a small bowl. In order to get the chocolate to drizzle just right, it needs to be very thin and fluid. If your candy coating is thick, add up to 2 tablespoons of oil, adding a little at a time and stirring and testing after your additions. It should easily flow off the spoon in a thin line.

9. Using a spoon, place a small spoonful of dark chocolate on top of a truffle, and use the tip of the spoon to nudge it off the sides in a thin stream. Alternately, you can place the candy coating in a bag and cut off the tip and pipe it onto the truffles.

10. After all of the truffles have their chocolate “sauce,” sprinkle the still-wet chocolate liberally with colored sprinkles. The last step is to add your red candies that represent the cherry. This can be a red M&M, jelly bean, red hot, or any other small red candy. Full-sized M&Ms are a little large for my taste, so I like to cut them in half for my truffles, but it’s definitely not necessary.

11. Refrigerate the tray to set the chocolate coating. Store Banana Split Truffles in an airtight container in the refrigerator for up to a week. For the best taste and texture, bring them to room temperature before serving.

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Candy: What's Hot Now: Peanut Butter Balls

Candy: What's Hot Now
These articles that had the largest increase in popularity over the last week
Peanut Butter Balls
Jul 29th 2011, 10:02

peanut butter balls(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

These smooth candies are rich with cream cheese and peanut butter, and covered in a layer of decadent chocolate. This recipe yields about 2 dozen candies.

Ingredients:

  • 8 ounces softened cream cheese
  • 3.25 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup peanut butter
  • 1/2 tsp salt
  • 1.5 cup chopped semi-sweet chocolate or chocolate chips
  • 24 whole peanut halves (optional, for decoration)

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil, set aside.

2. Combine the softened cream cheese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer.

3. Mix the candy on medium speed for several minutes until the mixture is well-combined and homogenous. If the dough appears to be too sticky, add the extra powdered sugar and mix until it is somewhat stiff but still pliable and not dry.

4. Using a teaspoon or a candy scoop, for the candy into small balls (about 1” in diameter or less) and place them on the prepared baking sheet. Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator.

5. Once you are ready to dip the balls, melt or temper the chocolate according to your preference. Make sure to melt the chocolate in short intervals in the microwave or over a double burner, so that it does not overheat.

6. Dip the peanut butter balls into the melted chocolate using dipping tools or two forks. Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half. Repeat with remaining candy.

7. Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.

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Candy: What's Hot Now: Licorice Chews

Candy: What's Hot Now
These articles that had the largest increase in popularity over the last week
Licorice Chews
Jul 29th 2011, 10:02

These black licorice squares are subtly scented with anise and have the smooth, creamy texture and mellow flavor of caramel candy. Note that you can double the amount of anise extract for a stronger black licorice flavor.

Black food coloring paste can be found in some craft and cake decorating stores. I use Wilton’s brand, commonly available at Michael’s.

Prep Time: 30�minutes

Total Time: 30�minutes

Ingredients:

  • 1 cup (2 sticks) butter
  • 2 cups granulated sugar
  • 1 cup corn syrup
  • 1 can (14 oz) sweetened condensed milk
  • pinch salt
  • 1 tsp anise extract
  • 1/2 tsp black food coloring paste

Preparation:

1. Prepare a 9-inch square pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large saucepan, melt the butter over medium heat. Once melted, add the condensed milk, sugar, corn syrup, and salt, and stir until combined.

3. Bring the mixture to a boil, stirring often. Attach a candy thermometer and boil the candy until it reaches 245 degrees, firm-ball stage. Stir frequently so that the mixture does not scorch on the bottom of the pan.

4. Once it reaches the proper temperature, remove from the heat and stir in the anise extract and the food coloring, mixing until thoroughly combined.

5. Pour the candy into the prepared pan. Allow to set at room temperature overnight, or in refrigerator to speed up the process.

6. Cut into squares using an oiled bench cutter or kitchen shears. Wrap individual candies in waxed paper or cling-wrap to store.

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Thursday 28 July 2011

Candy: Honey Roasted Peanuts

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Honey Roasted Peanuts
Jul 28th 2011, 05:12

Nuts to those sad little packages of peanuts you get on planes--these are the real thing! With this Honey Roasted Peanuts recipe, you don't even have to leave the house in order to enjoy crunchy, sweet peanuts with a deep honey flavor and just a kiss of salt. These are more than just good traveling snacks--they're marvelous movie munchies, perfect picnic nibbles, and super salad toppers. If you're feeling extra sassy, try adding a pinch of cayenne or chipotle powder to make spicy honey roasted peanuts.

Get the recipe: Honey Roasted Peanuts


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Photo ©2011 Elizabeth LaBau, licensed to About.com, Inc.
Honey Roasted Peanuts Photo ©2010 Elizabeth LaBau, licensed to About.com, Inc.

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