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2 Intermediate Chocolate Candy Recipes [Jul. 16th, 2008|05:07 pm]
American Eagle Fan Club
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A candy recipe is 'intermediate' if it has more ingredients and steps, and requires more patience and perseverance. In the first recipe, constant stirring is required at one point, and waiting until the ingredients are cool at other points. In the second recipe, there are four separate steps, with waiting in between. Making candy using these recipes may not be appropriate for sharing with small children for these reasons.

Peppermint-Chocolate Pebbles

1 pound sweet grated chocolate
1/2 ounce melted cocoa-butter
1/2 teaspoonful peppermint extract

5 ounces. sweet chocolate
1 ounce unsweetened chocolate
1 cup thick cream
2 tablespoonfuls corn syrup
1 teaspoonful vanilla extract
1/2 teaspoonful almond extract

Melt the grated chocolate over hot water to a smooth paste. Remove it from the hot water, beat for a few minutes, adding gradually the peppermint extract and the melted cocoa-butter. Stir occasionally until quite cold; then rub through a wire grate onto white paper underneath.

Put the sweet chocolate and the unsweetened chocolate into a saucepan, and carefully melt the mixture to a smooth paste; then add the cream, syrup, and remaining extracts, and stir over the heat until well blended. Remove from the stove and beat constantly until the mixture becomes cold and a lighter color. Mold it into small round centers, then roll them in the sieved chocolate. Let set, then store in a cool, dry place.

Snickers Fudge

Bottom Layer
1 cup milk or semi sweet chocolate chips
1/2 cup butterscotch chips

Filling
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Caramel Layer
14 oz package caramels
1/4 cup whipping cream

Icing
1 cup milk or semi sweet chocolate chips
1/2 cup butterscotch chips

Bottom layer:

Combine the first 3 ingredients in a small saucepan or double boiler; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Cool until set.

Filling:

Melt the butter in a heavy saucepan or double boiler over medium-high heat. Add sugar and milk. Bring to a boil; maintain the boil and stir for 5 minutes. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Cool until set.

Carmel Layer:

Combine caramels and cream in a saucepan or double boiler; stir constantly over low heat until melted and smooth. Spread over the filling and cool until set.

Icing:

In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Cool until thoroughly hardened, cut into 1 in. squares, and store in a cool, dry place.

Yield 8 dozen.




About the Author: Kathryn Beach has made candy for over 30 years. Visit her website for more intermediate chocolate candy recipes, as well as for simple recipes and the more complicated ones for truffles. candychocolicio.us/data/html/intermediaterecipes/7.cgi




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