Chocolate Covered Candy Creams Other Stuff Food

CHOCOLATE COVERED CANDY CREAMS & OTHER STUFF

Steps:

• 1. soften cream cheese in microwave -- don't melt, simply soften -- about 30 seconds
• 2. begin to add powdered sugar by cup fulls -- work into cream cheese until it gets to be like a firm batter -- play dough would be a good example of the consistency you are looking for -- and you will end up having to do it with your hands
• 3. separate the ball into as many different flavors as you would like to make -- I used to make at least 4 or 5 at a time. (Suggested flavors that people liked: vanilla, almond, mint, anise, chocolate, rum, cherry, orange, lemon, etc -- whatever you have in your cupboard or desire to purchase for this project.)
• 4. To Flavor: make a deep thumb print in one of the balls and put in a drop or 2 of coloring and a tsp of flavoring -- begin working the ball with your hands until the color is smoothly distributed -- add more powdered sugar to bring back to workable dough that is not sticky. (I liked the colors to be pastel which I always thought were more appetizing so I never added more than 1 or 2 drops of food coloring -- you may do as much as you want.)
• 5. After each ball is colored and flavored I used to decide on a different shape for each flavor so I could tell which ones were which after they were all coated with chocolate. Such as: tiny balls for one flavor, little squares for another, oblong balls for another, rectangles for another, flattened balls for another, etc.
• 6. Slowly & carefully melt chocolate on low heat on stove top (or in microwave if you are comfortable with that -- I like the stove top because I have more control over the process) -- then dip each ball or shape into the chocolate and place on waxed paper covered cookie sheets. They will harden very quickly. I did not like to get my hands all chocolate covered so I always used a spoon to dip, and roll in the chocolate, then scoop out and place on waxed paper.
• 7. After I had made these over the years, I also began to experiment with chocolate coating things that were already made (I was getting lazy LOL). One of my most favorite things was to chocolate coat gum drops. Candy manufacturers used to make chocolate covered "jellies" which I always loved... but they began to disappear over the years... gum drops were a perfect solution for someone who missed them!!
• 8. I also found that I could chocolate coat dried pineapple, or mix peanuts with the chocolate to make little peanut heaps. We used to make "hay stacks" by dumping those hard canned Chinese noodles into chocolate and making little stacks. My sister used to like a Chunky candy bar and we made our own with peanuts and raisins in chocolate dropped by spoonfulls on waxed paper.
• 9. Other people like to coat pretzels and crackers and cookies... once you get started with chocolate coating things you will find lots of individual and unique ways to make Christmas gifts that your friends will get from no other source. They will be clamoring for your home made creations. Enjoy!

CHOCOLATE COVERED CHRISTMAS CREME CANDIES

Steps:

• Mix in a large heavy pan. Bring to a boil -STIR CONSTANTLY! (This is very important because mixture scorches easily).
• Turn heat down to medium-high; keep it boiling. Wipe down sugar crystals on sides of pan with a pastry brush.(Dip brush in water to keep it from gathering sugar.).
• Cook to a soft but firm ball stage. Candy thermometer should read 227 degrees. Cool until cold.
• It will be very hard to beat at first, but as it creams up it gets easier. If you have a heavy KitchenAid mixer use that.
• When it loses its gloss divide in half and make your own flavors (i.e.; peppermint, coconut,lemon).
• Use food coloring to achieve the right color for flavor. Separate into little circles or squares, cover and set aside.
• Melt chocolate in a glass bowl over medium saucepan of boiling water. When chocolate is melted, dip cremes to cover and set aside to harden.
• This isn't an easy recipe but it is worth the time. If it doesn't work the first time don't give up. Once you get it down you will love this recipe. I promise.

CHOCOLATE COVERED STUFF

Steps:

• Bring a saucepan with 1 inch of water to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost melted. Remove it from the saucepan and continue to stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.
• Line a cookie sheet with parchment or waxeds paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden.
• Store in cool airtight containers for up to 2 weeks.
• Try not to eat them all at the same time.

CHOCOLATE COVERED OREOS RECIPE

Steps:

• Melt the chocolate placing them in separate microwave safe bowls and heating in 15-20 second intervals (stir between each interval) until they are completely melted.
• Place the chocolate into the bottom of the molds filling them approximately 1/3 full. I filled half of the molds with the white chocolate and the other half with the semi-sweet chocolate.
• Then place a Oreo on top of the candy in the mold.
• Press the Oreo down into the chocolate or melted candy to ensure that the sides get completely covered. Only leave the top of the cookie uncovered.
• Then pour additional chocolate or melted candy over the top of the cookie in the mold making sure that it's covered completely. Use the same color that was used on the bottom of the Oreo in that mold.
• Allow the chocolate to harden at room temperature (1 hour) or you can place it in the refrigerator to speed up the process. (15 minutes).
• Then remove the Oreos from the mold. Turn the mold upside down and press down at the center of the back of the molds to pop the Oreos out.
• Drizzle additional melted chocolate over the top of the Oreos. I drizzled with the opposite chocolate type.