Sunday, December 7, 2008

Candy, candy, candy!

This is tasty stuff, just in time for Christmas!

Chocolate Candy

2 cups white sugar
1/2 cup milk
1/2 cup butter
1/3 cup cocoa
1 cup flour
1 cup raisins/currants/dried cranberries

In a heavy-bottomed saucepan, boil sugar, milk, butter and cocoa until forms soft ball in cold water. Add flour and raisins, and mix well. Pour into greased 9"x13" pan and let cool (put in fridge).

Make them Melt Truffles

> 1 lb white chocolate
< 1 lb dark chocolate
1 300 mL can Eagle Brand condensed milk
3/4 tsp each vanilla, Drambuie, Kahlua, Bailey's (or whatever flavouring you'd like to use)

Partially melt white chocolate in microwave (half power in two minute intervals; probably two intervals sufficient), then remove & stir until completely melted. Add condensed milk and stir completely. Divide into four parts, and mix in separate flavourings into each separate part. Let set in fridge for about three hours.

Roll into 1" balls and place on parchment/wax paper lined baking sheets. Let set in fridge again for another three hours.

Melt dark chocolate in same manner in the microwave. Dip truffles to coat. Place on lined trays again in fridge to set.

Chocolate Bark

6 squares white chocolate
1/2 cup crushed candy cane


2 squares bittersweet chocolate
4 squares semisweet chocolate
1/2 cup dried cranberries

Melt the chocolate (in microwave as described above). Mix the candy cane (if using white chocolate) or cranberries (if using dark chocolate), then pour onto parchment/wax paper lined trays and let set in fridge. Once set, break into pieces and serve.

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