Christmas Chocolates

CHRISTMAS CHOCOLATES

(Our favorite)

My mother-in-law taught me the process for making hand dipped chocolates over 25 years ago.  She is gone now and I think of her every November as my girls and I begin the chocolate making process.  Every year we dip 1200-1300 chocolates.  It is so nice to have them on hand during the holiday season.  I am going to start with the fondant centers but I also will include the recipes for the caramel, 'Almond Joy' and 'Idaho Spud' centers as well.

 

 

Basic Fondant

4 cups granulated sugar

2 cups heavy cream

2 T butter

2 T light Karo

Put all the ingredients in a heavy pot.  Bring to boil over medium heat.  Do not stir candy.  Cook to 228 degrees on candy thermometer.  When temperature is reached pour immediately onto cold marble slab.  See below for instructions

 

 



 The two tools that are a must is a marble slab that has sat outside overnight and is very cold.  You also need a metal putty knife.

 Once the fondant is cooked pour, from the outside - in onto a very cold marble slab.  Do not scrape the pan.

Now let the fondant sit until it is ready to 'turn'.

Once the fondant is just warm to the touch begin to 'turn' it with your putty knife.  Pull it and fold it.  You are trying to get air into the candy.  You are the substitute for the machine that we used to see in the windows of candy stores that would turn the taffy.

Keep turning.  Keep the fondant gathered in a ball in the center of your slab and keep scraping the slab making sure to leave no candy behind.  This will take a while(at least 30 minutes).  You can stop for a minute here and there if you need to but never leave it for too long.  The candy will lose the shine and go from a little golden yellow to white.

Add the flavor and color. If using oils begin with a few drops. You can always add more. If using extract begin with a teaspoon.  Also color your fondant at this point. I like the gel colors.  Once again start with a small amount. Knead the flavor and color into the candy.

With this batch I split it in half and did half raspberry and half mint.  You can store the fondant tightly wrapped in the fridge until you are ready to roll and dip.

When I roll the fondant centers I keep the size to somewhere between a nickle and a quarter.  I also do different shapes.  You can slightly flatten the ball for a different shape.  You can also elongate the roll for more of a log shape. Place on cookie sheets lined with wax paper.  If the fondant is a little sticky you can use a little corn starch on your hands. Cover and let sit in cool place for a few hours or overnight.  They are easier to dip if they have been able to get cold and sit for a while.

I like the dark and milk chocolate made by Merckens.  I do use the tempering machine by made Revolation.  You can temper the chocolate yourself by slowly melting the chocolate to a temperature of 141 degrees farenheit then adding in a few ounces of unmelted chocolate to temper and cool.  Stir the chocolate to get a bit of air into it.  The chocolate should be cool to the touch when it is ready to be used.

Drop in the centers one at a time cover then pick up and shake off excess chocolate.  Place on cookie sheets lined with wax paper do different mark on top depending on flavor.

As you can see we use nuts, sprinkles, coconut etc.. on the chocolates as well.  We do some in dark chocolate some milk chocolate.

We do:

*Mint Fondant 

*Raspberry Fondant

*Coconut Fondant(add coconut flavor and 1-1 1/2 cup coconut) sprinkled with toasted coconut after dipping.

*Peanut Butter Fondant (add 1/4 cup smooth peanut butter and peanut butter flavor)

*Maple Pecan Fondant( add 1/2 -1 cup chopped pecans and maple flavor)

*Apricot Fondant( add 1/2 cup finely chopped apricots and apricot flavor)

*Cherry Fondant(10 oz finely chopped maraschino cherries well drained and dried) cherry flavor and pink food color. Put Fisher nut topping mix in chocolate before dipping.

*Almond Fondant flavor center rolled in chopped almonds after dipping.

*Chocolate Rum Fondant (flavored with rum and six ounces melted semi-sweet chocolate)  center rolled in chocolate jimmies after dipping.

*Brown Sugar Fondant in fondant recipe substitute 3 cups brown sugar and 1 cup granulated sugar.

 

Idaho Spuds(chocolate marshmallow centers)

2 pkg.(2T) unflavored gelatin

1/2 cup cold water

2 large egg whites

1/2 cup sugar

dash salt

2 cups powdered sugar

2/3 cup water

1 T vanilla

2 T cocoa

1 1/2 lbs toasted coconut

Dissolve gelatin in 1/2 cup cold water.  Beat egg whites until egg whites are stiff and just a little dry. Slowly mix in powdered sugar 1/2 cup at a time.  Set aside. In a saucepan mix 1/2 cup sugar, water and corn syrup.  Cook to 224 degrees.  Remove from heat and add gelatin mixture.  Beat for 5 minutes until thick and smooth.  Add egg mixture 1/4 at a time.  Beat at low speed until completely blended.  Blend in vanilla, cocoa and salt.  Pour into greased 8x10 pan(I double recipe and use large cookie sheet) and refrigerate overnight.  Cut into 1 inch squares.  Dip in tempered chocolate and roll in toasted coconut.

 

Almond Joy Candy Centers

2 cups granulated sugar

1 cup light corn syrup

1/2 cup water

2 T Amaretto or 1/2 tsp almond extract

21 oz flaked coconut

2 T flour

Whole Almonds

Spray 2 cookie sheets with cooking spray.  In a large heavy pan combine syrup, sugar and water.  Bring to a boil.  Cook to 230 degrees.  Carefully remove from the heat and cool until warm.  Carefully stir in almond flavor or Amaretto, coconut and flour.  Drop by teaspoonfulls onto cookie sheet. Immediately press whole almond on top of each.  You may have to use cooking spary on your spoon.  Allow to sit in cool place overnight then dip in tempered chocolate.  We use dark chocolate on these.

 

Caramel Centers

1 cup butter

1 cup brown sugar

1 cup granulated sugar

1 cup light corn syrup

1 14-ounce can sweetened condensed milk

Dash of salt

Butter 7x11 pan(I double and use large cookie sheet). Combine ingredients in heavy pan.  Cook over medium heat stirring constantly.  Keep at rolling boil and cook to 230 degrees.  Immediately pour into prepared pan.  Cool and cut into 1 inch pieces. Dip in tempered chocolate.

 

I then store the chocolates in pizza boxes in my very cold garage or fridge.  They can be stored for several weeks.

 

 

 

 

 

 

 

 



CHRISTMAS CHOCOLATES

(Our favorite)

My mother-in-law taught me the process for making hand dipped chocolates over 25 years ago.  She is gone now and I think of her every November as my girls and I begin the chocolate making process.  Every year we dip 1200-1300 chocolates.  It is so nice to have them on hand during the holiday season.  I am going to start with the fondant centers but I also will include the recipes for the caramel, 'Almond Joy' and 'Idaho Spud' centers as well.

 

 

Basic Fondant

4 cups granulated sugar

2 cups heavy cream

2 T butter

2 T light Karo

Put all the ingredients in a heavy pot.  Bring to boil over medium heat.  Do not stir candy.  Cook to 228 degrees on candy thermometer.  When temperature is reached pour immediately onto cold marble slab.  See below for instructions

 

 



 The two tools that are a must is a marble slab that has sat outside overnight and is very cold.  You also need a metal putty knife.

 Once the fondant is cooked pour, from the outside - in onto a very cold marble slab.  Do not scrape the pan.

Now let the fondant sit until it is ready to 'turn'.

Once the fondant is just warm to the touch begin to 'turn' it with your putty knife.  Pull it and fold it.  You are trying to get air into the candy.  You are the substitute for the machine that we used to see in the windows of candy stores that would turn the taffy.

Keep turning.  Keep the fondant gathered in a ball in the center of your slab and keep scraping the slab making sure to leave no candy behind.  This will take a while(at least 30 minutes).  You can stop for a minute here and there if you need to but never leave it for too long.  The candy will lose the shine and go from a little golden yellow to white.

Add the flavor and color. If using oils begin with a few drops. You can always add more. If using extract begin with a teaspoon.  Also color your fondant at this point. I like the gel colors.  Once again start with a small amount. Knead the flavor and color into the candy.

With this batch I split it in half and did half raspberry and half mint.  You can store the fondant tightly wrapped in the fridge until you are ready to roll and dip.

When I roll the fondant centers I keep the size to somewhere between a nickle and a quarter.  I also do different shapes.  You can slightly flatten the ball for a different shape.  You can also elongate the roll for more of a log shape. Place on cookie sheets lined with wax paper.  If the fondant is a little sticky you can use a little corn starch on your hands. Cover and let sit in cool place for a few hours or overnight.  They are easier to dip if they have been able to get cold and sit for a while.

I like the dark and milk chocolate made by Merckens.  I do use the tempering machine by made Revolation.  You can temper the chocolate yourself by slowly melting the chocolate to a temperature of 141 degrees farenheit then adding in a few ounces of unmelted chocolate to temper and cool.  Stir the chocolate to get a bit of air into it.  The chocolate should be cool to the touch when it is ready to be used.

Drop in the centers one at a time cover then pick up and shake off excess chocolate.  Place on cookie sheets lined with wax paper do different mark on top depending on flavor.

As you can see we use nuts, sprinkles, coconut etc.. on the chocolates as well.  We do some in dark chocolate some milk chocolate.

We do:

*Mint Fondant 

*Raspberry Fondant

*Coconut Fondant(add coconut flavor and 1-1 1/2 cup coconut) sprinkled with toasted coconut after dipping.

*Peanut Butter Fondant (add 1/4 cup smooth peanut butter and peanut butter flavor)

*Maple Pecan Fondant( add 1/2 -1 cup chopped pecans and maple flavor)

*Apricot Fondant( add 1/2 cup finely chopped apricots and apricot flavor)

*Cherry Fondant(10 oz finely chopped maraschino cherries well drained and dried) cherry flavor and pink food color. Put Fisher nut topping mix in chocolate before dipping.

*Almond Fondant flavor center rolled in chopped almonds after dipping.

*Chocolate Rum Fondant (flavored with rum and six ounces melted semi-sweet chocolate)  center rolled in chocolate jimmies after dipping.

*Brown Sugar Fondant in fondant recipe substitute 3 cups brown sugar and 1 cup granulated sugar.

 

Idaho Spuds(chocolate marshmallow centers)

2 pkg.(2T) unflavored gelatin

1/2 cup cold water

2 large egg whites

1/2 cup sugar

dash salt

2 cups powdered sugar

2/3 cup water

1 T vanilla

2 T cocoa

1 1/2 lbs toasted coconut

Dissolve gelatin in 1/2 cup cold water.  Beat egg whites until egg whites are stiff and just a little dry. Slowly mix in powdered sugar 1/2 cup at a time.  Set aside. In a saucepan mix 1/2 cup sugar, water and corn syrup.  Cook to 224 degrees.  Remove from heat and add gelatin mixture.  Beat for 5 minutes until thick and smooth.  Add egg mixture 1/4 at a time.  Beat at low speed until completely blended.  Blend in vanilla, cocoa and salt.  Pour into greased 8x10 pan(I double recipe and use large cookie sheet) and refrigerate overnight.  Cut into 1 inch squares.  Dip in tempered chocolate and roll in toasted coconut.

 

Almond Joy Candy Centers

2 cups granulated sugar

1 cup light corn syrup

1/2 cup water

2 T Amaretto or 1/2 tsp almond extract

21 oz flaked coconut

2 T flour

Whole Almonds

Spray 2 cookie sheets with cooking spray.  In a large heavy pan combine syrup, sugar and water.  Bring to a boil.  Cook to 230 degrees.  Carefully remove from the heat and cool until warm.  Carefully stir in almond flavor or Amaretto, coconut and flour.  Drop by teaspoonfulls onto cookie sheet. Immediately press whole almond on top of each.  You may have to use cooking spary on your spoon.  Allow to sit in cool place overnight then dip in tempered chocolate.  We use dark chocolate on these.

 

Caramel Centers

1 cup butter

1 cup brown sugar

1 cup granulated sugar

1 cup light corn syrup

1 14-ounce can sweetened condensed milk

Dash of salt

Butter 7x11 pan(I double and use large cookie sheet). Combine ingredients in heavy pan.  Cook over medium heat stirring constantly.  Keep at rolling boil and cook to 230 degrees.  Immediately pour into prepared pan.  Cool and cut into 1 inch pieces. Dip in tempered chocolate.

 

I then store the chocolates in pizza boxes in my very cold garage or fridge.  They can be stored for several weeks.