Dessert Club: Candy

 Oh it was a sweet, sweet Dessert Club in February.  On Leap Day we met to taste and share some devilishly delicious mouthfuls.  "Candy" was not my idea for February's theme.  Candy-making is a whole different realm from baking, and not one that I'm comfortable, or very interested, in.  But I did give it a go.  I tried Claire Robinson's New Orleans Bacon Pralines, but they ended up crumbly so I just threw them away.  Shame, it seemed like a good idea.  But things with thermometers make me nervous; it's just too delicate a process.

Which also seemed the general consensus since so many of Candy Night's offerings were truffles.  But I'm not complaining; everything was sooo good.

Chocolate-Covered Nougat & Peanuts 
 (like a Baby Ruth - and she TEMPERED THE CHOCOLATE - talk about love)

Double Dark Pistachio Fudge
(and the topping was a secret none of us could guess!)

Caramel-Dark Chocolate Truffles with Fleur de Sel

Butterfinger Truffles

Vanilla-Orange Caramels with Candied Orange Peels

"Gumdrops for Grown-Ups"
(fruit gelee in three flavors: Pear-Cardamom, Rosewater-Saffron, Pink Grapefruit-Rosemary)

Spicy Passion Truffles
(with layers of flavor that smoke up your mouth - we decided to rename them Burning Passion - my personal favorite of the evening)

 

And the winner was...

Chocolate Raspberry Truffles

The winner received a new Maverick Digital Candy thermometer with a timer and lots of bells & whistles.  It was wrapped up to look like a huge candy.  Made me really wish my pralines had worked out.

 Aah, it was another fabulous and successful Dessert Club.  We stayed up extra late talking after the tasting had long ended.  DC is so great for us, on so many levels.  I hope it goes on forever and ever.

Easy Pretzel Fudge

 

 First of all, Happy New Year!

It's crazy how fast the holiday season went, and now here we are in the stark-mantled, bare-branched, chill-breezed letdown of January.  Have some chocolate.

Second, guess if Santa brought me an unexpected-despite-heavy-hints new camera for Christmas?  Yes, yes, he did.  So my photos may be improving...eventually.   First I have to get through the backlog of good things I still want to post but used my old camera on.  Then I have to figure out how to use my new awesomeness.  Then I should probably take a class or something.  Like I said...eventually.  But I did photo this easy fudge New Year's morning with it.  Perfect morning light always helps.

My sister-in-law loves chocolate covered pretzels, but for some reason can't stand chocolate when she's pregnant.  She just had her fourth child in December, so I wanted to give her some chocolate-pretzel-ness to help her start making up for lost time.  I may have also eaten my share, though I have no lost time to make up.  But it's January, and I'm depressed!  Easy fudge definitely helps with that. 

Pretzel Fudge (print recipe)
Nonstick cooking spray
2 T unsalted butter, cut into small pieces
3 cups semisweet chocolate chips (16 ounces)
1 can (14 ounces) sweetened condensed milk
1/2 tsp vanilla extract
1/8 tsp fine salt
2 1/2 cups roughly chopped miniature pretzels
3/4 cups peanuts, optional

1.  Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.

2.  Place butter, chocolate chips, condensed milk, vanilla and salt in a medium heatproof bowl set over a pot of barely simmering water.  Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes.  Remove from heat and stir in 2 cups pretzels (and peanuts, if using.)  Transfer mixture to pan and smooth top; press 1/2 cup pretzels on top.  Refrigerate until set, 2 hours (or up to overnight, wrapped).  Using parchment, lift fudge from pan and cut into 36 squares.  (Store in an airtight container up to 2 weeks.)  Makes 36

Recipe from Everyday Food, June 2011

My First Fudge

Can you believe it? I'd just never made fudge before. Along with brioche, eclairs and crepe cake. Fudge is something I buy at specialty shops on vacation and get on goody plates at Christmas. I love it; it's like squares of thick frosting. I can eat a lot of it. Which may be why I've never made it.

Not true. The reason I've never made it, is because once when I was young (maybe 13?) I tried. I had some recipe that required the boiling product to reach "soft ball stage," which I had very carefully read up on, but try as I might I couldn't get a soft ball to form in my cup of water and the mass overcooked and it was all a waste. And I was scarred. Soft ball, my foot!

So until now I've just let others cook my fudge for me. But I had this jar of marshmallow creme in my cupboard (I had bought it for some recipe I never ended up making), and it had a recipe on the back, and I was having one of those crappy days when a couple hunks of solid frosting sounded OK, so I whipped this up. Thanks to my reliable candy thermometer, no soft balling was required.

I think there are a lot of ways to make fudge, but I think the final product is always good and all pretty much the same. As was this. It looks and tastes like fudge. Which is really good. And which makes a crappy day quite a bit sweeter.

My First Fudge
3 cups sugar
3/4 cup (1 1/2 sticks) butter or margarine
1 can (5 oz.) evaporated milk
12 oz. semisweet chocolate, chopped
1 jar (7 oz.) marshmallow creme
1 cup chopped walnuts or pecans
1 tsp vanilla

1. Line a 9-inch square pan with foil.

2. Bring sugar, butter and milk to a full rolling boil in a large saucepan on medium heat, stirring constantly. Boil 4 minutes or until 234 degrees on candy thermometer, stirring constantly. Remove from heat.

3. Add chocolate and marshmallow creme; stir until melted. Stir in nuts and vanilla.

4. Pour into pan. Cool and slice into squares. Makes 3 pounds.
Recipe from the Kraft Jet-Puffed Marshmallow Creme jar

Click here for printable recipe

Peanut Butter Bon Bons

It's nice to mix things up with a no-bake sumpin' sometimes. And if it's dipped in chocolate it looks fancy. And if you sprinkle it with ed-i-ble glit-ter, well then.

You can be as cool as me.I got this little ditty of a recipe off the back of a Keebler graham cracker crumbs box. Seriously, never discount a recipe based on where you got it. It has peanut butter, powdered sugar, graham crumbs and Rice Krispies in it - there is nothing not to like! Then you roll/dip it - I admit, I deviated from the recipe here - they wanted me to use "confectioner's coating" but why would I use that foul wax when I can just use real chocolate? Here on the VGP taste is always king.
And these are yummy. Richer than I expected, though, so don't make them too big. An inch is plenty, or even smaller. They should be one-biters. One-biters with ed-i-ble glit-ter on them! Did I mention that? I got it at Michael's. And I'm a little excited about it.

Peanut Butter Bon Bons
1 1/2 cups Rice Krispies cereal
1 1/4 cups crunchy peanut butter
1 cup graham cracker crumbs
1/2 cup powdered sugar
12 oz. dark or white chocolate (bar or chips)
1 to 2 T shortening

1. In a large bowl stir together cereal, peanut butter, crumbs and powdered sugar. Shape into a large ball or disk and wrap well in plastic wrap. Refrigerate for at least an hour.

2. Shape crumb mixture into balls, using one level tablespoon for each.

3. In a small saucepan melt chocolate and shortening over low heat. Dip each ball in chocolate, letting excess drip off. Place on wax paper. Refrigerate at least 20 minutes or until set. Store in airtight container. Makes about 3 to 4 dozen.

Recipe from the Keebler box

*Check it out! I've gone PRINTABLE!

Salted Toffee-Chocolate Squares

It's very common to get or give toffee during the holidays, isn't it? It's easy, totally yummy, and can be made in big batches. But you can kind of only eat a little at a time. It gets all stuck in your teeth. Not these.

These squares are awesome! All the goodness of chocolate almond toffee with a little not-too-sweet crunchy relief from graham crackers and the slightest hint of salt to get the saliva flowing. I am seriously considering just giving boxes of these away; they hit the spot every time. Plus, hello, 20 minutes a batch!

Salted Toffee-Chocolate Squares
13 full graham crackers
1 bag (8 oz.) toffee bits
1 1/2 cups coarsely chopped toasted natural almonds
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup (4 oz.) bittersweet chocolate, chopped (or chocolate chips)
3/4 tsp coarse salt

1. Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.

2. In a small saucepan, bring sugar and butter to a boil over medium-high heat. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container up to 1 week.) Makes 24 squares

Recipe from Everyday Food

Chocolate Orange Mint Patties (by Maren)

Wowzer. These came on a goody plate Maren gave me, and I was immediately ashamed I had ever given her a recipe to try. You might be surprised by these flavors, but they come together in a beautiful way.This comes from a cookbook called Who Wants Candy? by Jane Sharrock. It's a really good candy cookbook and includes recipes for all skill levels. It's an easy recipe that has never failed me. Makes about 100 mints, but easily halved.

Note: I've used part dark chocolate candy coating and part dark chocolate mint candy coating pieces with success. Also, I used Wilton food coloring to make the filling sort of peach-colored. I think it helps deliver the orange flavor, but it's optional.

Chocolate Orange Mint Patties
1/2 c soft butter
1 (14 oz) can of sweetened condensed milk
1 1/2 tsp pure orange extract
1/2 tsp mint extract
7 c powdered sugar
Food coloring, optional
18-20 oz dark chocolate candy coating (available at craft and candy supply stores)
4 to 6 oz semisweet baking chocolate

1. In a large mixing bowl, combine the butter, milk, orange extract and mint extract with an electric mixer till smooth. Gradually add powdered sugar 2 cups at a time blending thoroughly after each addition. Blend in food coloring if using. Cover and refrigerate 4 hours till firm or wrap tightly in several long rolls and freeze till needed, up to 3 months. Thaw 20 minutes before using if frozen.

2. Lay down 2-3 large sheets of waxed paper. In the top pan of a double-boiler over hot but not boiling water, melt the chocolates together, stirring until smooth. Or, place chocolates in a microwave-safe bowl and melt at half power for about 3 minutes, stirring every 30 seconds.

3. Shape mints into patties (or slice off a previously frozen log) and dip in chocolate using 2 forks or a special dipping spoon. Place on waxed paper to set. Store in layers separated by waxed paper. These mints may be refrigerated or frozen.

A nice way to package these on a goody plate is to wrap in squares of wax or parchment paper, with a sticker label telling what they are.

Chocolate-Hazelnut Marshmallow Bars (by Michelle)

Before you start making these, just ask yourself a few questions:

1) Do you LOVE chocolate?
2) Are you a fan of marshmallows?
3) Should nuts be their own, fabulous, food group?
4) Has your sweet tooth gone too long unsatisfied?

These bars are super sweet, so you will only need to eat them in small doses, but they are great. Because you are essentially making a chocolate bark, the bars need to stay refrigerated until you are serving them. In terms of goody platters, you will want to add them right before delivering the plate. I shook some cocoa and powdered sugar on the top for aesthetics as well.

Chocolate-Hazelnut Marshmallow Bars
1 10.5 ounce package tiny marshmallows
1 cup hazelnuts (filberts), toasted and coarsely chopped
2 1/2 cups semisweet chocolate pieces
1/2 cup chocolate-hazelnut spread
1/2 cup whipping cream
1/4 cup butter, softened
Powdered sugar (optional)

1. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan; set aside. In a very large bowl combine marshmallows and nuts; set aside. In a medium saucepan heat and stir chocolate pieces, chocolate-hazelnut spread, cream, and butter over medium-low heat until smooth.

2. Add chocolate mixture to marshmallow mixture; stir to coat well. Spread mixture evenly in prepared pan; pressing down lightly. Cover and chill fopr 30 minutes. (I found that after an hour it still wasn't "set" so I left it in the fridge over night. When I got it out the next day, it was perfect.)
3. Use foil to lift chilled mixture from pan. Cut into 18 bars. Cut each bar in half diagonally. If desired, sprinkle lightly with powdered sugar.

Refrigerate up to 3 days. Keep chilled until ready to serve.Recipe from Better Homes and Gardens Ultimate Cookies

VGP #30 Almond Joy Bites

Kudos to friend and fellow sweet-tooth Rebecca Yeates for this gorgeous and super yummy confection! Unfortunately I don't have a picture. I had them at a party (without my camera) and therefore know they're good, but just picture a one-almond bite-size Almond Joy and you've got it.

2 cups flaked sweetened coconut
1 1/2 cups powdered sugar
1/3 cup sweetened condensed milk
2 T butter, softened
25 raw whole almonds
1 1/2 cups chocolate chips
1 T shortening

1. Cream together the coconut, powdered sugar, sweetened condensed milk and butter until well combined. Form into balls and press one whole almond into each ball.

2. Melt the chocolate chips and shortening carefully, stirring until smooth. Either drizzle over coconut bites or dip them. To dip, break the middle two prongs off of a plastic fork so there are only the outer two prongs. Place a candy on the fork and dip into the chocolate, using a spoon to cover completely. Place on wax paper to set.

Makes about 25 bites

VGP #8 Turtle Candies

And speaking of turtles, if you're more of a purest, try these. They couldn't be easier, they look amazing, and taste even better. I'd love to take credit, but these come from my clever and amazing friend Shanna Stratton.

Ingredients:one pretzel + one chocolate caramel (or Rolo) + one pecan half

1. Preheat oven to 350. Lightly grease a cookie sheet with spray or butter. Lay out pretzels on sheet. Place a Rolo candy on each (I use Trader Joe's dark chocolate covered caramels, cut in half.) Heat in oven for 3 to 5 minutes until candy is soft.

2. Press a pecan half into each candy. Allow to cool completely on wax paper (I lightly butter this too.) Impress all your friends and neighbors, or eat them all yourself!