Quick and Easy Homemade Candy Recipes

Even those with limited time can make homemade candy. These recipes use the microwave to help you make homemade candies in a matter of minutes. Cooling time varies but the actual prep is very quick. Try the Microwave Layered Chocolate P. Butter Fudge and the Quick and Easy Marshmallow Fudge Candy. They are so good you will want to make them both!

MICROWAVE LAYERED CHOCOLATE PEANUT BUTTER FUDGE
You can make this fudge in 10 minutes. However, it will need to chill for a couple of hours.

1 cup peanut butter bits
1 can (14 oz) sweetened condensed milk, divided
1/2 stick butter (4 tbsps)
1 cup semisweet chocolate bits
1/4 cup chopped peanuts

Lightly butter or spray an 8-inch square pan. In a small microwave-safe bowl, place the p. butter bits, half the sweetened condensed milk, and 2 tablespoons of the butter. Cover with plastic wrap. In another small micro-wave safe bowl, place chocolate bits, remaining sweetened condensed milk, and 2 tablespoons butter.

Microwave the p. b. bit mixture on high for 3 minutes. Remove from microwave and stir until creamy smooth. Pour into the prepared square pan and spread evenly. Microwave the chocolate mixture on high for 3 minutes. Remove from the microwave, stir until creamy and pour over the peanut butter mixture in the pan, spreading evenly. Sprinkle the chopped peanuts over the top and press in lightly. Chill at least 2 hours to firm. Cut into 16 squares.

QUICK AND EASY MARSHMALLOW FUDGE CANDY

1 pkg (12-oz) semi-sweet chocolate chips
1 cup chunky peanut butter
4 cups miniature marshmallows

In a microwave safe 2-quart bowl, microwave chocolate chips and peanut butter together on medium setting for 2 to 3 minutes or until the chocolate is melted, stirring after each minute. Fold in the marshmallows and spread the mixture in a buttered 9-inch square pan. Chill until firm. Cut into approximately 24 pieces.

Enjoy!

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How to Make Homemade Chocolate

The easiest way to make chocolate is to buy cooking chocolate from your local supermarket, melt it down, and pour it into molds. Cooking chocolate usually comes in four distinct flavours: milk, white, dark, and caramel. You do not, however, have to restrict yourself to these flavours as any store bought chocolate can be melted down and used. Now, we will take a look at the distinct steps used in making your chocolate.

• Break or chop up the chocolate and put it into a bowl; this makes it easier to melt. Next, place the bowl into a microwave oven and put it on high. Other recipe is to place the broken up chocolate into a ceramic or glass bowl, which is then located over a pot of boiling water. The aim is to use the steam to melt the chocolate, so never let the bowl touch the boiling water.
• If the chocolate retains its primary shape - thereby slowing down the melting process - one can stir it, with a wooden spoon, halfway through the process. This will keep it from overcooking. Note: distinct kinds of chocolate melt at distinct rates. White chocolate melts the fastest, while dark chocolate takes twice as long. Cooking chocolate, on the other hand, is the slowest melting chocolate of all three.
• If the melted chocolate is too thin to use for decorating, add glycerine, as this thickens its consistency.
• Once the chocolate is melted, pour it into a mold and leave it to harden. Generally, molds can be brought at your local supermarket; for more variety, you might want to go to a catering supply store. Alternatively, you can make your own molds by using aluminium foil or germ-free non-toxic plastics. If you are on a budget, ice trays can make good mold. You should not, however, use copper as it releases a poisonous residue that can be harmful.
• For variety, one can melt two or three distinct types of chocolate and pour them into the distinct sections of the same mold. For example, if you have a mold of the Easter bunny, you could pour white chocolate into the mold of his head, milk chocolate into his body, and dark chocolate into his legs. Mixing distinct kinds of chocolates into the same mold will give you a unique finding chocolates and a range of tastes. Other idea is to fill the mold practically to the brim with milk chocolate then, while it is still in liquid form, pour white chocolate in a spiral into the same mold, creating a gorgeous whirl effect. The possibilities are endless! Bon appetite!

How to Make Homemade Chocolate

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Recipes for delicious Homemade Chocolate Candies

Homemade candies are so much fun to make and to share with house and friends. Try these phenomenal candy recipes to please the chocoholics among your house and friends. Or perhaps you are the chocoholic?? Chocolate Covered Nut Cremes, Quick Chocolate Fudge, and Chocolate Orange Fudge are all sure to please even the most picky chocoholic among you!

Chocolate-Covered Nut Creams
1 can (14-oz) sweetened condensed milk
3/4 cup butter-flavored shortening
2 tsp vanilla extract
dash of salt
1 cup finely chopped nuts
8 to 9 cups powdered sugar

Coating:
3 cups semi-sweet chocolate chips
6 tbsp butter-flavored shortening

Lightly spray an eight or nine inch quadrilateral pan with nonstick cooking spray. Set aside.

In a large mixing bowl, blend the sweetened condensed milk, margarine, vanilla citation and salt. Stir in the nuts. Blend in powdered sugar until the mixture is very stiff. Press the mixture into the prepared pan and chill thoroughly. Cut into 64 small squares. Take off the pieces from the pan and set aside on waxed paper.

To make the coating, melt the chips and shortening in the top of a double boiler over very low heat stirring constantly. Take off from the heat when melted. Dip the candy squares into the chocolate mixture to coat. Place on a cookie sheet that has been lined with waxed paper. Let stand until coating is set.

Quick Chocolate Fudge
1/2 cup light corn syrup
1/3 cup evaporated milk
2 pkgs (8-oz each) semisweet chocolate
2 tsp vanilla
3/4 cup confectioners' sugar, sifted
1 cup coarsely chopped nuts, optional

Butter an 8 x 8 x 2-inch pan. In a 2-quart saucepan, stir the corn syrup and milk together. Add the chocolate and cook over medium-low heat, stirring constantly, until chocolate is melted. Take off from the heat. Stir in vanilla and add the sugar. Beat mixture with a wooden spoon until smooth. Stir in nuts, if desired. Spread fudge in the prepared pan. Chill 2 hours or until firm.

Chocolate Orange Fudge
3 cups sugar
1/2 cup water
1/2 cup orange juice
1 pkg (12-oz) semi-sweet chocolate chips
1 tbsp grated orange peel
2 cups coarsely chopped walnuts or pecans

In a 3-quart saucepan consolidate the sugar, water, and orange juice. Cook, over medium heat, stirring until the sugar is completely dissolved. Using a candy thermometer, cook the mixture, without stirring, until the temperature reaches 234 degrees or the soft ball stage.

Remove from the heat and whisk in the chocolate chips until well blended. Stir in the orange peel and the nuts. Spread the candy in a foil-lined baking pan. Chill until set. Turn out of the pan, peel off foil and cut into squares. Keep candy stored in a cool, dry place.

Enjoy!

Recipes for delicious Homemade Chocolate Candies

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Homemade Gifts for the Holidays

Is it just me or have the holidays become more and more high-priced over the years? whatever your single brand of holiday celebration (Christmas, Hanukkah, Festivus?), this time of year creates a hefty amount of financial stress with the pressure to be buying more and more gifts for all the population in our lives. Sure, the thought of my empty wallet makes me yelp, but I truly think this monetary obsession sidesteps the greater meaning behind these gifts. The holidays should be a time to show our loved ones that we care, not to dazzle them with big, flashy electronics. Instead of exhausting your bank account, why not surprise loves ones with homemade gifts from the heart? Over the years, Recipe4Living has collected a range of great gift recipes, and hand-picked a couple favorites just for you. whether it's homemade soup mix for the cooking-challenged or gorgeous bath salts for the diva, your gift is sure to be touching.

Beauty Gifts

Desert Sands Bath Salts

Creating three colored layers of pretty bath salt, this recipe makes a extraordinary gift.

Ingredients

5 drops yellow food coloring

2 drops red food coloring

4 drops musk fragrant or necessary oil

3 drops Jasmine fragrant or necessary oil

3 C. Epsom salts

1 C. Baking soda

2 tsp. Liquid glycerin (skin moisturizer) (optional)

Directions

Combine baking soda, epsom salt and glycerin until well blended. Add scents stirring until there is no clumps left. It will be a fine powder. Divide the blend evenly into 3 isolate bowls. In the first bowl add 3 drops yellow food coloring, in the second add 3 drops red food coloring and in the third bowl add 2 drops yellow with 1 drop red food coloring. Stir each bowl until the color is well mixed. Allow the air to dry it for a few hours before placing in a bottle. Once dried, layer the colors in an airtight glass jar beginning with red first, then orange then lastly yellow. To use, add 2-3 tsp. Of the blend to running bath water. Soak as desired.

Note: Liquid glycerin used as a skin moisturizer, is a by-product of soap making. Glycerin can be found at condition food stores, some drug stores, or major division shop depending on where you live. It's also facilely available on the internet as well.

Oatmeal Soap Balls

These soothing and exfoliating soap balls also make great gifts.

Ingredients

1 C. Instant Quaker oatmeal

1 bar mild soap, such as Ivory

1/4 C. Water

Food coloring (optional)

Directions

Grate oatmeal or use a mini-processor oatmeal. Put into a bowl. Do the same with the soap. Add the water and blend well. If adding food coloring, add it to the water for even consistency. Shape into balls and put on wax paper to dry. Balls can be put into packaging or wrapped with plastic wrap and tied with raffia. A gift tag can be attached to the raffia.

Other attractiveness Recipes

Oatmeal Soap

Chamomile Lip Balm

Candy Cane Bath Salts

Bath Bags

Lilac Bubble Bath

Foaming Vanilla Honey Bath

Vanilla Rose Bubble Bath Gel

Orange blossom Soap

Gingerbread Bath Salts

Velvet Apple Bubble Bath

Bath Salts

Lotion Sticks

Apricot-Orange Lip Gloss

Gardenia Dusting Powder

Breakfast Anyone?

All-in-One Pancake Mix

Ditch the box and get inspired. This homemade pancake mix keeps in an airtight package so you can make pancakes whenever you want.

Ingredients

2 C. All-purpose flour

2 tsp. Baking powder

1 tsp. Salt

1/3 C. Dry milk powder

1/3 C. Shortening

1 Tbs. Sugar

2 Tbs. Soy flour

Directions

In a large bowl, mix together flour, soy flour, baking powder, sugar, salt and dry milk. Cut in shortening until blend resembles base cornmeal. To use, portion 1 C. Pancake mix and couple with 1/2 C. Water. This makes a thick pancake. Add more water 1 Tbs. At a time if you prefer a thinner pancake.

Note: With the addition of soy flour you do not need to add an egg.

Drinks

Fruit Extracts/Flavored Vodka

Making your own citrus extracts to use in recipes will give you a much purer fruit flavor. You can do this with lemon, lime, orange, grapefruit, or tangerine. Peel the fruit in strips, leaving the pith behind. Place the strips in a jar, and cover them with good-quality vodka. Cover the jar tightly and let it stand at room temperature for two weeks, shaking the jar daily. Discard the peel, replace it with fresh peel, and let it stand for two more weeks. Take off the flavor, and use the flavored vodka in recipes calling for extract. It will keep indefinitely.

Instant Chai Tea Mix

For a great, super-cheap gift idea this holiday season, give this delicious chai tea mix in a decorated jar.

Ingredients

1 C. Pwdr. Dry milk

1 C. Non dairy creamer-dry

1 C. Fr. Vanilla pwdr. Creamer

1 1/2 C. Sugar

1 1/2 C. Instant tea

2 tsp. Ginger

2 tsp. Cinnamon

1 tsp. Cloves

1 tsp. Cardomon

Directions

In a large bowl, couple milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 C. At a time, until blend is the consistency of fine powder. Store in your popular jar or decorative bottle. To serve: Stir 2 heaping Tbs. Chai tea blend into a mug of hot water.

Makes about 4 C. Mix

Other Drink Mix Recipes

Citrus Spice Tea Mix

Hot Russian Tea Mix

Sugar-Free/Caffeine-Free Hot Spiced Tea Mix

Irish Crème Liqueur

Sugar-Free Cherry Tea Mix

Kahlua

Russian Tea in a Gift Jar

Spicy Winter Tea Mix

Heartwarming Tea Mix

Mocchacino Mix

Kids

Bathtub Finger Paints

Kids of all ages will love taking a bath with these fun paints on hand!

Ingredients

1/3 C. Clear liquid dish soap

1 Tbs. Cornstarch

Food coloring

Directions

Mix liquid soap and cornstarch together in a small bowl until blended. Pour blend in equal amounts into ice cube tray. Add a couple drops food coloring into each compartment and mix.

Note: In case this accidentally gets into eyes flush with water for 5 minutes. If problems persist consult your physician.

Other Kid-Friendly Recipes

Schooldays Cookies

Reindeer Ginger Pops

Candy Roll

Cherry Bubbles

Don't Forget the Pets

Kitty Heaven (Sardines and Rice)

Ingredients

2 flat cans of sardines in oil

2/3 C. Cooked rice

1 Tbs. Cooked chopped liver

1/4 C. Parsley, chopped

Directions

Combine all ingredients. Stir with a wooden spoon to break up sardines into bite-sized pieces. Store unused portion in refrigerator, tightly covered.

Yield: 2 servings

Fido's popular Treats

Ingredients

1 C. Uncooked oatmeal

1 C. Boiling water

1/2 C. Margarine

1/2 C. Milk

1 egg, beaten

1 Tbs. Sugar

1-2 tsp. Bouillon granules

3/4 C. Cornmeal

2 1/2-3 C. Whole wheat flour

Directions

In a large bowl, pour boiling water over oatmeal and margarine. Let stand 10 minutes. Stir in milk, egg, sugar, bouillon and cornmeal. Add flour, 1 C. At a time, mixing well after each addition. Knead in the final half C. Or more to make a stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone shapes and place on a greased baking sheet. Bake in a 325 degree oven for 50 minutes.

Sauces and Seasonings

Cranberry Pear Chutney

Cranberry Pear Chutney is a savory and versatile complement to a huge range of dishes and edibles, year-round. It's as good with grilled or roasted chicken, ham or pork, as with cold meat or cheese sandwiches. Make it ahead and keep ready for spur-of-the-moment snacks; or take a jar as a gift for someone.

Ingredients

4 C. Fresh or icy cranberries, picked over, and stemmed

2 1/2 C. Sugar

6 whole cloves

2 cinnamon sticks, each about 3 inches long

1 tsp. Salt

4 firm Bosc or Anjou pears, peeled, halved lengthwise, cored, and cut into 1/2-inch dice

1 small yellow onion, diced

1 C. Golden raisins

1/3 C. Diced crystallized ginger (see note)

1/2 C. Whole hazelnuts, roasted, skins removed, and halved (see note)

Directions

In a deep 6-qt. Saucepan, couple the cranberries, sugar, 1 1/4 C. Water cloves, cinnamon and salt. Bring to a boil over medium heat, stirring often to dissolve the sugar. Cook until the cranberries begin to open, about 10 to 12 minutes. Adjust the heat so the blend simmers. Stir in the pears, onion, raisins and ginger. Continue to cook, stirring frequently, until thick, 10 to 15 minutes longer. Take off from the heat, stir in the hazelnuts, and allow the blend to cool to room temperature. Discard the cinnamon sticks and cloves if you can find them. Refrigerate in tightly sealed jars for up to 3 months.

Makes about 2 qts.

Other Sauce and Seasoning Recipes

Safari Sauce

Kiwi Relish

Herb Honey

Caesar Salad Dressing Mix

Memmie's Chili Sauce

Green & Red Pepper Jelly

Herb Vegetable Dip Mix

Casserole Sauce Mix

Tabil Spice Mix

Sweets

Coconut Brownie Mix in a Jar

Give this walnut and coconut brownie mix to man with a sweet tooth.

Ingredients

1/3 C. Chopped walnuts

1/2 C. Chocolate chips

1/3 C. Flaked coconut

2/3 C. Brown sugar, packed

3/4 C. Sugar

1/3 C. Baking cocoa

1-1/2 C. All-purpose flour

Directions to Attach to Mix

Add brownie mix to 2 eggs, 2/3 C. Oil and 1 tsp. Vanilla extract. Blend well. Spread in greased 8X8 baking dish. Bake at 350 degrees for 30 minutes or until town tests done.

Makes one dozen.

Candy Cane White Fudge

A festive fudge for the holidays and a great way to use up all those leftover candy canes!
Ingredients

12 oz. White chocolate, coarsely chopped

1 14 oz. Can sweetened condensed milk

1/4 C. Coarsely chopped peppermint candies

Directions

Butter an 8-inch square baking pan; line lowest and sides with foil allowing foil to increase over sides of pan by about 1 inch. Butter foil. Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water couple white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour blend into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1 inch squares, brilliant shapes or rectangles. Store in refrigerator.

Yield: 64 pieces

Other Sweets Recipes

Caramel Popcorn Kit in a Jar

Jingle Balls

Dark Chocolate Praline

Peppermint Chocolate Fudge

Snowman Soup

Cranberry Nut Fudge

Fool Proof Fudge

Premier White Almond Bark

Nature's Candy

Holiday Sugar Cookies

Soup

French store Soup Mix in a Jar

The layers in this bean-rich soup in a jar give it a pretty presentation for a gift and a tasty result.

Ingredients

1 lb. Dried navy beans

1 lb. Dried pinto beans

1 lb. Dried Great Northern beans

1 lb. Split peas

1 lb. Yellow split peas

1 lb. Dried black-eyed peas

1 lb. Lentils

1 lb. Dried baby lima beans

1 lb. Dried lima beans

1 lb. Dried soybeans

1 lb. Pearl barley

1 lb. Dried red beans

Directions

In a very large container, couple navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley & red beans; mix well. Divide evenly into 14 lidded jars. Attach a card to each jar with the following recipe:

French store Soup

Ingredients

2 qts. Water

1 ham hock

1 1/4 tsp. Salt

1/4 tsp. Ground pepper

1 (16 oz.) can diced tomatoes with green chilies

1 large onion, chopped

1 clove garlic, minced

Directions

Soak 2 C. French store Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 qts. Water & ham hock to a boil. Sell out heat and simmer 20 minutes. Take off ham hock. Stir in soaked beans, salt, pepper, diced tomatoes & green chilies, onion & garlic. Bring to a boil again, skimming foam off the top. Sell out heat, cover and simmer about 1 hour, until beans are tender.

Potato Soup Mix

Give this instant soup mix to friends and family who are uncomfortable with cooking!

Ingredients

1-3/4 C. Instant mashed potatoes

1-1/2 C. Dry milk

2 Tbs. Instant chicken bullion

2 tsp. Dried minced onion

1 tsp. Dried parsley

1/4 tsp. Ground white pepper

1/4 tsp. Dried thyme

1/8 tsp. Turmeric

1-1/2 tsp. Seasoning salt

Directions

Combine all ingredients in a bowl and mix. Place in 1 qt. Canning jars to store.

Instructions to attach to jar:
To serve: Place 1/2 C. Mix in soup bowl and add 1 C. Boiling water. Stir until smooth.

Makes 6 servings.

Other Soup Recipes

Arizona Bean Soup Mix in a Jar

Turkey Noodle Soup Mix in a Jar

Mushroom Barley Soup Mix

Texas Two-Step Soup Mix in a Jar

Condensed Cream of Soup Mix

Other

For the Whole Family- Why not originate a family cookbook, one for each member of the family? This sentimental treasure creates a extraordinary keepsake to be passed down for generations. Check out how to do it here: originate a family Cookbook at Recipe4Living.com.

For the Lovers of the Great Outdoors- satisfaction the nature lovers in your family will all natural alternatives to ward off bug bites and save their garden.

Insect Repellent Sachet

Ingredients

4 parts tansy 4 parts patchouli

2 parts lavender

1/2 of 1 part powdered Orris Root

Directions

Mix the ingredients together in a bowl. Fill cloth bags made from remnants. Tie off with a bow.

Animal Repellent

The smell of this home made repellent will keep animals away from your outdoor garden.

Ingredients

1 Tbs. Cayenne pepper

1 Tbs. Garlic powder

1 qt. Water

1/4 tsp. Liquid detergent

Directions
Mix well. Spray on all organery plants. Note: Do not use around your pets .

Weed Killer

The vinegar is what kills the weeds, but the dish soap holds the vinegar in place so it stays on the plant instead of running off. This works great on grass or weeds in sidewalk or driveway cracks, too. Best time to spray is in the middle of the day when the sun is hottest.

Ingredients

1 C. Of vinegar

1/2 C. Of regular dish soap (not dishwasher detergent)

Fill the rest of the bottle up with water.

Directions

Use a funnel to place the following ingredients in a medium spray bottle practically the size of a quart, but it doesn't have to be exact. Shake well before each use. Spray blend directly on the weed itself; if weed is out in the yard, be specific not to spray
the grass!

Copyright © 2006 Ampere Media Llc

Homemade Gifts for the Holidays

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Homemade Chocolate

It is easy to make impressive and yummy homemade chocolates for house and friends at Easter or anytime. You can purchase Easter chocolate molds at most specialty or reduction market and a wide variety of chocolate at your local supermarket. With a bit of time and patience you will soon be turning out gorgeous homemade chocolates.

Types of Chocolate

Dark chocolate contains cocoa liquor, cocoa butter, sugar and vanilla. It is stronger and richer than milk or white chocolate and is ordinarily the adored choice for cooking.

Milk chocolate contains the same ingredients as dark chocolate but has added milk solids. It is sweeter, creamier, softer in texture and less intense than dark chocolate.

White chocolate doesn't include cocoa solids, only cocoa butter blended with sugar, milk solids and flavourings, such as vanilla. It is rich, creamy and sweeter than milk chocolate.

Eating chocolate - dark, milk and white - can be used for cooking. Dark varieties include bitter, semi-sweet and sweet. Bitter chocolate has up to 80% cocoa liquor and butter with a minimal estimate of sugar. Sweet chocolate has a higher proportion of sugar and vanilla to cocoa butter.

Good-quality cooking chocolate can be found in the baking aisle of supermarkets. It is similar in taste to eating chocolate, but a small estimate of cocoa butter has been supplanted with vegetable fat to make it easier to melt, able to set without tempering. Economy than general eating chocolate.

Compound chocolate is sold in blocks or buttons and can be found in the baking aisle of supermarkets. The cocoa butter has been supplanted with vegetable fat or oil, making it easier to melt and to set at room climatic characteristic without tempering. It lacks the flavour and texture of other chocolates, but is exquisite for kids' cooking.

Melting Chocolate

Chocolate can be melted in some distinct ways together with on the stove, in the microwave or in the oven.

Stove Top - put chocolate in a clean, dry, heatproof bowl over a saucepan of simmering water. Make sure no water or steam enters the bowl of chocolate, or it the chocolate could seize. Stir enduringly over medium to low heat until the chocolate has melted.

Microwave - put chocolate in a clean, dry, microwave-safe bowl. Cook for 1 slight on medium/high then stir. Cook for other 30 seconds then stir again, continue until chocolate has all melted.

Stove - preheat oven to 160 C. Put chocolate in a clean, dry, heatproof bowl. Turn oven off then place the bowl in the oven for 10 minutes minutes. Remove and stir, then place back in oven if required for some minutes, Remove and stir again.

Tips for Melting Chocolate

* Break chocolate into even sizes pieces before melting.

* Use a metal spoon to stir chocolate; wooden and plastic spoons withhold moisture that can cause the chocolate to seize.

* all the time use a metal, glass or ceramic bowl to melt chocolate.

Making Homemade Chocolates

1. Melt your chocolate, (see above), then stir completely to Remove all lumps.

2. Pour melted chocolate into the moulds until they are filled to the top.

3. Tap the moulds with your fingertips to Remove air bubbles from chocolate.

4. Let chocolates set, until hard.

5. After your chocolates have completely set and hardened, thought about pop them out of the mold.

6. Use a butter knife to trim off any excess chocolate nearby the edges.

Tips for using Chocolate Moulds

* Never wash your chocolate molds with soapy water. The soapy water will Remove the shine of the mold, making it difficult to get the chocolate off. Just wash in hot water.

* all the time dry your molds thought about after washing. Water spots can also cause spots where the chocolate won't release unmistakably from the mould.

* If your molds are sticking, very lightly coat them with a thin layer of vegetable oil.

* If you make a mistake, or if extra chocolate dribbles in the wrong places - don't touch it while it's still wet. Place the chocolates in the fridge or freezer to harden, then you can unmistakably just pick off the parts you don't want there.

How to Store Chocolate

Chocolate should be wrapped in alfoil and placed in an airtight container. Store in a cool dry place away from direct sunlight. Do not store in the refrigerator.

Unopened chocolate has a shelf life of 12 months and opened chocolate, properly wrapped and stored has a shelf life of 3 months. (However it would never last this long at my house!)

Chocolate Terms

Seize - Chocolate will seize up when small amounts of liquid mix with it, it becomes a thick grainy mass that cannot be remelted or used.

Chocolate Bloom - White spots that appear on chocolate, caused by the chocolate being heated and cooled too quickly. This can also occur when chocolate is refrigerated, it does not affect the capability and can still be eaten.

Tempering - A technique used to stabilize chocolate with a high cocoa butter content through a melting and cooling process so the chocolate will set firm and shiny at room temperature.

Homemade Chocolate

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Temper Yourself - Homemade Chocolate Candy for Valentines Day!

Homemade chocolate candy for Valentines Day is even more thoughtful and extra than the waxy, store bought heart shaped box. Creating your own treats is easy, quick and fun. It's something the children love to do, and adults come to be children when working with chocolate.

It's not as easy as just melting chocolate. To make your own candies or chocolate coated sweets, the chocolate must return to its hard, crunchy state at room temperature.

Have you ever melted chocolate to disastrous results? Most people have. A poor melting course will return rough, grainy chocolate or soupy brown liquid that never returns to its normal state.

Chocolate must be melted in a very definite way called tempering. Tempering chocolate correctly assures that it will be hard like a candy bar, or stick to items like a chocolate covered pretzel. Homemade chocolate candy for Valentines day Must be done this way.

From a science and chemical standpoint, chocolate is a very complicated item. When heated, the crystalline buildings of the chocolate changes. When cooled, the buildings changes again. Tempering chocolate means melting it to a strict temperature, then slowly cooling it back to room temperature without damage to the chemical buildings of the chocolate. Otherwise, it will never recover.

The white spots you see on your candy bar are called bloom. When your chocolate has been left in a warm moist place, then cooled, you'll see those white spots. This is called bloom. Blooming chocolate is not ruined, and tastes the same, but the buildings of the candy has taken on moisture, production it visually unappealing. It's not dangerous, just ugly.

Chocolate can also get moldy, as the water content will allow fungus to grow. Expired bags of chocolate chips left in your refrigerator will grow the blue/green mold very quickly. Chocolate can go rancid when their fats hydrolyze, taking on moisture.

Chocolate can burn. The milk solids in milk chocolate will begin to break down and burn at 130F (54C) and start to look grainy as if person has added sand. You can never mend this mistake.

Thank goodness that chocolate melts as unmistakably as it does. The fact that your mouth is 98F (36C) is what makes candy for Valentines Day so perfect. Chocolate will melt at 90F (32C), and the warm moist environment of your palate allows maximum enjoyment of this complicated treat.

However, to correctly temper chocolate so that it melts and returns to its former state at room temperature, the chocolate must be melted to a strict 110F (43C). This is the optimum temperature to relax the crystal buildings of the chocolate without destroying it.

All your homemade chocolate should begin with chips or pieces of chocolate that are the same size to allow for consistent melting. It's easiest to operate the temperature over a duplicate boiler using an instant read digital thermometer.

A duplicate boiler uses softly simmering water in a sauce pan with a metal bowl fitted inside that is at least twice the size of the pan below. Hot moisture or steam that escapes from the sauce pan cannot fold its way onto the chocolate if the bowl is much larger. Moisture in chocolate will cause it to seize and turn to mud.

Melt any determination of chocolate to 110F (43C), and keep an added 1/3 of that determination aside to seed the homemade chocolate later. If you use 1 cup of chips to melt, have an additional one 1/3 cup to seed. If you use 30 grams of chocolate, have 10 grams to seed.

Once the chocolate reaches the target temperature, quickly add the seed chocolate and stir until all is melted to a smooth, shiny consistency.

The former whole of melted chocolate will take on the crystalline characteristics of the room temperature seed chocolate added to it. It will give the melted chocolate something to aspire to, to come to be like its brother in the former state.

This correctly tempered chocolate can now be used to make shapes, pour into molds, dip marshmallows or pretzels into, or top cupcakes and petit-fours. You'll have to work quickly, because the goal of this homemade chocolate is to come to be stiff at room temperature again.

If the chocolate that you're using for candy for Valentines day starts to stiffen before you're closed working, just return it to the duplicate boiler for 10 to 20 seconds to raise the temperature softly.

Tempering chocolate is a easy task that can be quickly mastered and used to express your love, have fun with your children, or just give yourself a deserved snack.

Temper Yourself - Homemade Chocolate Candy for Valentines Day!

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How to Make Your Own Homemade Cookie Bouquets

We've all seen them. Clusters of big, epicurean cookies, individually wrapped in shiny, colored cellophane, with bows and ribbons. They come in many styles and with distinct treats, toys or gift items attached to or inside a basket or vase of some sort. They make a frightful and edible gift idea. After all, who doesn't love cookies? Sadly, they can be very expensive gifts, especially when considering that cookies don't cost a whole lot to bake.

Here's how to make your own cookie bouquets at home without spending a fortune!

What You Will Need:

* Chopsticks or Wooden Skewers - Make sure they are heat-proof. If you're baking smaller cookies, then Popsicle sticks would also work.
* Cookies - Find a delicious cookie method that makes larger size cookies, your beloved or your gift recipients beloved will do fine.
* holder - This needs to be a sturdy holder that is a bit lowest heavy, especially if you plan to comprise more than a few big cookies. You can try putting some pebbles in the lowest to make sure the holder won't tip over, if needed. Some ideas for packaging include: a coffee mug, a metal or plastic pail, a basket, a vase, a planter, cookie jar or glass jar, glass bottle, a toy or wood box of some sort, teapot, porcelain or porcelain serving ware.
* Cellophane - The shiny, colored kind looks best, but the colored plastic wrap you get at your local supermarket would work too.
* Ribbon - The curly kind works well for this. Any colors you like.
* Decorations - anything goes! What's acceptable to the opportunity and what does the gift recipient like? Some ideas include: stuffed animals, small toys, candy, balloons, fake or real flowers, stickers or anything you find at the local craft store.
* Block of Styrofoam or florists foam - You know that stereo you bought last December? You probably kept the box, just hunt your garage for some spare, clean, Styrofoam.
* Something to cover up the Styrofoam or florist's foam - You can use a big ribbon, some moss, plastic grass, tissue paper crumpled up or anything else you have handy.

Instructions:

1. When you place the cookie dough on the cookie sheet, press the dough down a bit to flatten it so that it doesn't spread too much while baking and so that the stick can be inserted properly. Before you bake the cookies, you must insert the chopstick or wooden skewer into one side of each cookie. Push it in almost the length of the cookie without going out the other end. This is an foremost step, as if your cookie is too big and your stick is not sturdy enough, it simply won't hold it and the cookie may fall apart when you pick it up. When baking big cookies, you probably won't be able to fit more than 3 cookies with their sticks to a sheet.

2. After baking the cookies with their sticks, cool the cookies thoroughly, then wrap each one with the colored cellophane. A distinct color for each cookie would be ok, or all the same color acceptable to the occasion. Tie each one with some curly ribbon at the base where the stick comes out of the cookie. Tie it very tightly so the cookies will stay fresh on the stick. You can adorn each cookie with additional, larger ribbons or bows at this point. When using curly ribbon, don't forget to curl it!

3. Now cut your Styrofoam or florist's foam to the size of the top of the holder you chose. Then fit the foam in so it is nice and tight and near the top of the container. Remember, you can place something heavier in the lowest of the holder so that it does not tip over. Small pebbles work well for this. Remember that the sticks will poke straight through the foam and into the lowest of the container.

4. Here comes the fun part, let's assemble the cookie bouquet! Take each of your cookies and stick them straight through the foam so they go all the way straight through the foam and further, near to the lowest of the container. You can assemble the cookies in any manner you like, but most cookie bouquets have one cookie at the center that is taller than the other cookies, so keep that in mind. Decorate with supplementary ribbons, toys, candy, flowers, gifts etc. Each item can be attached with supplementary ribbon to the holder or the sticks of the cookies or even with a glue gun (if appropriate).

5. Give your gift and watch the smiles! Make sure to give the bouquet as soon as possible after you have assembled it, you don't want the cookies to go stale!

Tips:

Make sure you bake sufficient cookies for your container, if baking small cookies, you may run out if you are filling a large container. Always bake more than enough. certainly your extras won't go to waste.

Bake both large and small cookies and use them both in the bouquet for a nice varied look like a more customary flower bouquet.

More Ideas:

Some cookie bouquets use cutout cookies, these can be fun to make and decorate. Use your beloved sugar cookie cutout method and cut into shapes acceptable for the occasion. For cutout cookies to work, you may want to double your sugar cookie method as the cookies need to be nice and thick for the stick to go straight through them. For this type of cookie, wooden skewers will work best, chopsticks may be too thick. Then decorate the cookies with frosting. No need for colored cellophane with these cookies, use quarterly plastic wrap or clear cellophane so that the attractiveness of your hand decorated cookies shines through.

Remember, your cookie bouquet doesn't need to look professional, it's the homemade touch that makes it a truly extra gift.

How to Make Your Own Homemade Cookie Bouquets

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Valentine's Day Recipe - Homemade Chocolate Bark (Cooking at Home with Carolyn)

Valentine's Day Recipe - Homemade Chocolate Bark (Cooking at Home with Carolyn) Video Clips. Duration : 8.82 Mins.

You can never go wrong with chocolate! For the entire recipe go to: granddiamondseasoning.com Follow us! GDSFacebook: bit.ly Facebook: bit.ly Twitter: twitter.com *I am the co-owner of 771tv.com and the sole owner of Grand Diamond Seasoning. All of the ideas, images and dialogue that is expressed in this video are my own. All of the food has been purchased by me for the purpose of this video. The music used in this video is royalty free music.

Tags: cooking with carolyn, cookingwithcarolyn, valentines day recipe, valentives day recipes, valentine's day, valentine's day gift, valentine's gift, chocolate bark, homemade chocolate, homemade candy, chocolate, chocolate recipe, candy recipe, candy, how to make candy, How to make chocolate candy, homemade candy recipes, candy for Valentine's day, bark, Cooking, With, Carolyn

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recipe For yummy Homemade Candy - Mint Chocolate Truffles

Making candy can be a admittedly fun activity. And the results are so worth the effort. Whether for a special opening or just for the delight of it, turning out your own candy is very rewarding. Here is a great recipe for chocolate candy--my favorite! These yummy Mint Chocolate Truffles are from a recipe I got years ago from a Cooking Light magazine.

Mint Chocolate Truffles

Homemade Chocolate Candy Recipes

1/3 cup semisweet mint-chocolate chips
4-oz Neufchatel cheese, softened
16-oz pkg powdered sugar, sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tbsps semisweet mint-chocolate chips

Place the 1/3 cup mint-chocolate chips in a microwave safe medium to large bowl. Microwave on high for 1 minuscule or until the chips are almost melted. Stir until smooth. Set aside to cool.

When chocolate is cooled, add the Neufchatel cheese and beat at medium speed of an electric mixer until smooth. Add the powdered sugar to the mixture and beat until well blended. Press the mixture into a 6-inch square on heavy-duty plastic wrap and cover with added plastic wrap. Chill at least one hour. Remove the top sheet of plastic wrap and cut truffle into 48 squares. Roll each square into a small ball and place on waxed paper. Roll half the balls in the unsweetened cocoa and the other half in the powdered sugar. Place the 2 tablespoons of the mint-chocolate chips into a heavy-duty zip-top plastic bag. Microwave on high 1 minuscule or until the chips are softened. Knead the bag until the chips are smooth. Make a tiny snip in one lowest angle of the bag. Drizzle chocolate over the balls that have been rolled in cocoa. Serve at room temperature.

Note: I got this recipe from Cooking Light in 1999.

Enjoy!

recipe For yummy Homemade Candy - Mint Chocolate Truffles

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An Easy method For Homemade Cupcakes

Cupcakes have been around for centuries and are some of the most favorite treats today. Actually, they are roughly everywhere. You can see them in bakeries, coffee shops and even in groceries. Cupcakes used to be baked in small porcelain cups; hence, the name. These limited sweets are enjoyed throughout the world by habitancy of all ages. Pleasure habitancy with your own cupcakes using this uncomplicated recipe.

These are the tool you will need:

Homemade Chocolate Candy Recipes

*Cupcake pans - these are ovenproof cups for molding the cupcakes. They are normally made of metal, although they can also be stoneware and other materials.

*Cupcake liners - these are round pieces of paper located within the pans before the batter is put in them. The purpose of these is to make it easy to take out the cupcakes from the pans. These can also be made of very thin aluminum foil.

Here are the ingredients:

*2 eggs
*1 cup of milk
*1 teaspoon of vanilla extract
*1/2 cup of shortening
*3 teaspoons of baking power
*1 1/3 cups of sugar
*2 1/4 cups of flour

Baking directions:

1. Put the cupcake liners on the cupcake pans.
2. Preheat your oven to 177 degrees Celsius or 350 degrees Fahrenheit.
3. In a large bowl, beat the eggs thoroughly. When the blend has become fluffy, add in the sugar gradually; this should be followed by the flour, milk, vanilla extract, shortening and the baking powder. Keep beating all throughout. Be sure to mix all things thoroughly.
4. Once you're done with the batter, pour it on the cupcake pans with the cupcake liners. Do not fill the pans as the cupcakes will overflow. The pans should only be about 2/3 full.
5. Put the cakes in the oven and bake for 23 minutes. You will know if they are done by doing the toothpick test. Insert a toothpick in the middle of each cupcake and see if it comes out clean of each. Once finished baking, allow them to cool for awhile before serving.

Cupcakes are also a great way to experiment. You can try mixing in chocolate chips or putting on sprinkles. Using the same recipe above, you can give those cupcakes a twist by adding 3/4 cup of chocolate chips. You can also put some icing on them. Kids are going to love this: put some blue or other colorful icings on top of the cupcake and go bring out your inner child by manufacture faces. You can put in marshmallows or color-coated chocolates for the eyes. You can also put some fillings like jam or cream. Try adding some blueberry jelly or other tasty fillings and you can be sure of second helpings. Now have them with tea or coffee and enjoy!

An Easy method For Homemade Cupcakes

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Chocolate Homemade Candy formula - A gorgeous Presentation

I make this chocolate homemade candy at the holidays and get new compliments every year. It is so tasty and is made by melting white and dark chocolate together. It is also gorgeous and can be presented 2 separate ways. The red and green m&m's, coconut and white chocolate drizzle set it apart from any treat you'll make this holiday season.

Chocolate Homemade Candy

Homemade Chocolate Candy Recipes

1 box semi sweet chocolate chips (12 ounces)
2 packages white chocolate morsels (11 ounces each)
1 cup marshmallows
1 cup pecans
1 cup rice crispy cereal
1 small box coconut
1 lb. box peanut m&m's (red & green)
1 - 2 teaspoons vegetable oil
one metal pizza pan

Note: Substitute separate color m&m's to fit the holiday of your choice.

Reserve about 5 ounces of the white chocolate morsels (the remainder of the morsels will be mixed with the semi sweet chips). In the microwave oven (in a large glass bowl), melt the semi sweet morsels with all the white morsels (except the 5 ounces set aside) until smooth. Stop microwave every 30 seconds and stir; repeat until all the morsels are melted (being specific not to burn the chocolate). Let the aggregate cool down somewhat and add to the mixture; 1 cup marshmallows, 1 cup nuts, 1 cup rice crispy cereal (mix well).

Spread this chocolate homemade aggregate into a metal pizza pan; flatten mix out to extend to all sides of the pan. Place red and green m&m's on top of chocolate aggregate in a decorative pattern (you will not need the entire 1 lb. Package). Sprinkle coconut on top of chocolate aggregate last.

Take the 5 ounces of reserved white chocolate morsels; melt them in the microwave (stirring every 30 seconds); add 1 to 2 teaspoons vegetable oil to this chocolate mix; melt together and stir thoroughly. Drizzle this aggregate over the chocolate homemade candy.

Cool in refrigerator until thoroughly set (at least 2 hours). Cut into squares or for a more elegant presentation, cut into slim pizza sized slices.

Chocolate Homemade Candy formula - A gorgeous Presentation

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