Almond Cherry Mold Food

CHOCOLATE-ALMOND-CHERRY BRITTLE

Steps:

• Grease a rimmed baking sheet with vegetable oil. Toss together the almonds, chocolate chips, orange zest and cherries in a small bowl, then spread them out in an even layer covering the entire baking sheet.
• In a medium saucepan, stir together the sugar and 1/2 cup water. Cook over medium-high heat, stirring until sugar dissolves. Once the sugar has dissolved, stop stirring; instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the baking sheet. (Be careful not to move the baking sheet at this point; it will be very hot.) Let cool for at least 2 hours.
• Break the brittle into pieces and place in bags for hungry trick-or-treaters.

BONNIE'S CHOCOLATE COVERED CHERRIES MY WAY

Steps:

• 1. Assemble all the ingredients before you begin.
• 2. You will need to melt the chocolate using a double boiler. I use the Wilton Chocolate Pro to melt the chocolate. You might consider getting one if you want to start making candy, as they are reasonably priced and have great reviews. It is a nonstick appliance, fast and so easy to operate that it makes making chocolates fun. I also use chocolate molds, but if you want, you can spread the chocolates on wax paper.
• 3. Drain the cherries first.
• 4. Remove the stems if they have them.
• 5. Blot the cherries on paper towels. Remove them to a dry paper towel and let them sit and air dry while you prepare the chocolate.
• 6. Chop the chocolate bark into pieces about the size of the chocolate chips.
• 7. It should look like this.
• 8. Chop the almond bark into small pieces, too.
• 9. Mix bark and all candy ingredients together
• 10. Place the candy in the heated Wilton pot or double boiler to melt it. This recipe is enough candy to fill the Wilton pot, slightly mounded in the center. Stir it occasionally with a wooden spoon as it starts to melt. Once it is melted, you are ready to make chocolates. You can make half cherries, or cover them. If you are using a mold, put a dab of chocolate in the bottom of each mold with an ice tea spoon, and place the cherry on top, then cover the cherry with chocolate. Let the chocolates sit on the counter until they are hardened, then remove from the mold.
• 11. Here is how your chocolate cherry should look in this closeup photo.
• 12. This recipe makes about 65 chocolates, and I have molds for only 30 chocolates, so I spread the remainder of my cherries with chocolate on a sheet of wax paper. I made a few marshmallow covered chocolates, too. Store the chocolates in an air tight container with wax paper between the layers. Refrigerate. They just taste better as they sit.
• 13. Here is how they look. I hope you enjoy them! Happy Candy Making!