Tag Archives: candy

Peppermint Patties

Homemade Chocolate Confections, theres nothing better !

2 1/4 cups confectioners sugar with extra for dusting

1  1/2 tablespoons light corn syrup

1  1/2 tablespoons water

1/2 teaspoon pure peppermint extract

1 tablespoon vegetable shortening

10 ounces 70%  bittersweet chocolate, coarsely chopped

parchment paper

rolling pin

1-inch round cookie cutter I used a large metal icing tip

digital thermometer

rubber glove for handling chocolates after they are cooled

peppermint crème

Beat  2  1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer  at medium speed until just combined.

Knead on a work surface dusted with remaining   1/4 cup confectioners sugar until smooth.

Roll out between 2 sheets of parchment paper until desired thickness – 1/4 inch is good or a bit less.

let air dry for a few hours.

Dust both sides with confectionary sugar and cut into shapes and place on parchment paper.

 

Temper Chocolate

You have to do a heat –cool- reheat method to temper the chocolate. Tempering chocolate gives it the shine and the snap when it’s cool.

The easiest way I have learned is to use the microwave and a digital thermometer.

Nuke   1 ¼   cup of chocolate on low in increments of 15 seconds until chocolate is melted and reaches no higher temp that 45c.(112 f)

Carefully stir with a rubber spatula, avoiding scraping the down sides of the bowl.

Remove from microwave and add the remaining ¼ cup chocolate

Stir frequently until chocolate temp reduces to 27c(80f) -this will take some time.

When chocolate reaches 27 c (80f)

Remove patties from freezer and set aside

Nuke chocolate in increments of 3 seconds stirring and checking the temp after each increment until you get to 32c(88f). it will be fast.

When you have reached 32c  (88f), you are ready to dip

Using 2 forks to hold the patty, dip into chocolate  and place them on parchment paper to cool.

Work fast .

If chocolate gets too cool microwave in 3 second increments and bring it back to 32 c.

To avoid fingerprints on finished chocolates ,wear a rubber glove when handling chocolate .

Store chocolate in airtight container.


Salted Caramel Twix

Its fun and exciting to make your own chocolate and you could do this with any biscuit. Just remember _chocolate melts very fast !

 

Waxed paper

1 box -Shortbread Fingers ( in your cookie aisle)

2 cups melted chocolate – -I like dark chocolate pieces for this 62%

1 recipe salted caramel

Salted Caramel

1 cup sugar

½ cup butter

¼ cup cream

½ vanilla bean scraped

¼ teaspoon sea salt

In a small sauce pan heat cream until warm.

In a separate pan, melt the sugar over med heat. Cook until amber in color and all the crystals are melted.

Slowly add the cream and stir.

Add butter in small amounts stir and take off heat.

Add salt and vanilla. Stir and set aside to cool a bit .

Lay shortbread fingers on waxed paper.

Carefully top each finger with warm Caramel.

Set aside to cool completely.

Melt chocolate pieces over  a double boiler for 3 minutes. Stir frequently as chocolate will hold its shape and you may not realize it is melted.  , turn off heat when chocolate is half melted, and stir.

When chocolate is ¾ melted take top of double boiler off and set on cool surface.

Stir frequently until smooth.

(You can melt chocolate in the microwave at 50% heat for 40 seconds . then at 15 second intervals until smooth.) Do not over heat!!

Using 2 forks as tools

Dip caramel topped shortbreads into the melted chocolate. work fast.

Set on waxed paper to dry. (in a cool place)

When cool peel off the waxed paper and relish in the fact that you have just achieved greatness.