Pudding Candy Food

CHOCOLATE PUDDING WITH CANDY ROSES

Steps:

• Chocolate pudding:
• Sift the first 5 ingredients into the cold half-and-half, whisk well to homogenize. Begin to heat while stirring constantly to 180 degrees F. Add chocolate and cook, stirring, for 1 full minute. Pass through a strainer and pour directly into dishes already containing the devils food cake pieces, then place plastic wrap directly on surface. Cool immediately in refrigerator.
• Devil's Food Cake:
• Preheat oven to 360 degrees F.
• In a mixing bowl with the whip, whisk the eggs and sugar until it reaches the ribbon stage. Whisk in the vanilla extract and mayonnaise. Add the dry ingredients alternating with the water. Mix only until combined. Do not over mix. Spread onto a quarter size sheet tray which has been sprayed with nonstick spray.
• The cake is ready when it springs back when touched. When cooled, use a circular cookie cutter and cut out circles to place in the bottom of molds. Make the depth of the cake approximately 1/2 the depth of your molds.
• Candied Rose Petals:
• Heat your oven to 200 degrees F.
• Brush petals in egg whites, remove excess white and dredge in granulated sugar. Place petals on a sheet tray and insert into the oven. Turn the oven off and allow them to crisp but not color. Break into pieces reserving the best looking ones for garnish.
• Place fresh whipped cream on top of the devil's food cake covered with chocolate pudding; then garnish with candied rose petals.

PUDDING CANDY

Steps:

• Blend dry pudding mix and sugar in a saucepan. Stir in evaporated milk, salt and margarine. Cook and stir over medium heat until the mixture boils.
• Lower heat and boil 3 minutes more, stirring constantly.
• Remove from heat and stir in vanilla extract and nuts.
• Beat while hot and until it turns dull.
• Pour into a buttered pan or drop by spoonfuls onto aluminum foil or wax paper.

CANDY CRUNCH PUDDING PIE

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. toffee.
• Pour into crust.
• Refrigerate 1 hour.
• Top with remaining COOL WHIP, toffee and melted chocolate before serving.