Double Boiler

Bring a small amount of water in the bottom of a double boiler to steam, just before the boiling point. If it is boiling it is too hot! Turn the heat off and take pan off of stove. Place your top part of double boiler containing your chocolate buttons to snuggly fit on top. The base of the bowl must not touch the simmering water. It is the heat of the steam that is used to melt the chocolate not the water. Stir the chocolate buttons until melted. Get ready to make some fun candies!

Use melted chocolate to decorate cookiesand instantly turn them into gourmet cookies! Melting chocolate and drizzling over the cookies is easy and looks fantastic or why not dip half the cookie in the chocolate for a really decadent treat.

COCONUT BON BONS… (Like Almond Joy)
3/4 cup light corn syrup
2 1/2 cup Macaroon Coconut

In a small pan, heat the corn syrup to quite hot, but do not boil. Then pour into bowl containing the coconut and mix thoroughly with a spoon or spatula, cover with wax paper and set aside for one hour so that the coconut will become well saturated with the corn syrup. Wet hands and roll into balls. Excellent as a bon bon filling or used in almond candy mold or candy bar mold. Nice to dip in white or pink coating. For Valentine’s Day, I dip white or pink, then drizzle on red coating. NOTE: finely chopped nuts and/or almonds or cherries may be added to this mixture for variety.

Chinese New Year Chocolate Candy

INGREDIENTS:
2 cups Merckens coating chocolate
2 cups butterscotch or peanut flavored coating chocolate
2 1/2 cups dry-roasted peanuts
4 cups chow mein noodles

DIRECTIONS

Butter a 9×13 inch dish. Melt chocolate and butterscotch chips in the top of a double boiler. Remove from heat and stir in peanuts. Stir in noodles until all is well coated. Spread onto a parchment lined cookie sheet. Chill until set; break apart.

RECONSTITUTED DRY FONDANT

Dry fondant will be the same as the fondant you prepare yourself. The difference is that dry fondant is easier to use, will store for long periods of time and is ready to use when you are ready to make candy..For each2 1/2 cups of dry fondant, add 4 tablespoons water in the top of a double boiler. Stir well and be sure there is no extra powdered fondant. The fondant should liquefy into a paste. Heat to 170 degrees, add coloring and oil flavors (extract flavors contain alcohol so they cook out about 120 degrees). Cool and roll into balls and dip into chocolate for your favorite filling.

Peanut Butter Cups w/ dry Fondant – Tastes exactly like Reese Cups!

18 oz Peanut butter
1/2 c Butter, melted
1 lb Dry candy fondant .
Mix all ingredients. Coat the mold holding the paper candy cup with Merckens candy coating chocolate. Let chocolate set at room temperature. Form a ball of the peanut butter filling and press into the mold. Top the candy with melted chocolate. Chill.

Using Chocolate Molds

Using chocolate molds to mold chocolate is a very simple process and can be a lot of fun too! Candy molds are available in a variety of shapes and themes. You will also need to use melting wafers such as Merckens chocolate wafers, which are very easy to use.

Select your desired molds and make sure they are clean and dry. Dig out your bag of lollipop sticks if the molds you are using require them. We have tried several brands of melting wafers and find that Merckens chocolate wafers are by far the best tasting wafers. Don’t substitute other chocolate wafers as you will find they leave you with a very waxy taste. As the old saying goes, you get what you pay for. Melt Merckens wafers. Be sure not to overheat or chocolate will seize up, get a grainy texture and taste burnt.

Once chocolate is melted it can be spooned, or squirted from a squeeze bottle in order to fill the mold. It is better to slightly under fill the mold rather than over fill. Overfilling the mold will cause the chocolate to run up and over the sides and will create a lip around the edge of the finished piece.

Once the mold is full, tap down on counter to release any air bubbles that may be trapped inside. You will be able to see the air bubbles releasing. Tap the mold until they all appear to be released. Failure to follow this step will create what appear to be holes or pockets on the surface of the chocolate. At this point you can add the lollipop sticks if necessary.

Put the filled mold in freezer for 5-10 minutes or until hardened. The time spent in the freezer will vary based on the size of the mold cavities. You basically want to leave it in the freezer for as long as it takes to harden. Be careful not to leave it in too long or the chocolate may actually freeze. In addition, you don’t want condensation to build up as this will create a sticky mess and a dull looking piece of candy.

Once the chocolate has hardened remove mold from the freezer and tip over on to a plate or cookie sheet. The pieces should pop right out. If any are stuck in the mold then tap gently on the counter to release. If they really are stuck, re-assess whether the chocolate has actually hardened. You may need to put them back into the freezer for a few minutes. If you are working with a deep mold you may have to pry a little on the mold in order to release.

Let the pieces return to room temperature before putting in packaging.

For a more detailed finished product you can paint the details of the mold with different colors before pouring in the chocolate. Use of a regular paintbrush will be more than sufficient to get this job done. Let each color harden in the freezer after each application before using a different color. I would suggest mastering the basics before venturing on this path.

Chocolate molding can be a lot fun and I have yet to meet a person who doesn’t like chocolate! Make your own gifts, party favors and much more with candy molds. Kids enjoy helping in the process as well. Just make sure you melt extra chocolate as it will miraculously disappear if there are kids involved!