Everything Food
YIELD: 3 CUPS Candied orange peels are so nice to have for decorative purposes or to add a little zing to a dessert, like in my Florentines. This recipe also works nicely with lemon or lime peels, which add a nice color variation to the mix. Directions Remove the peels from the oranges by slicing …
YIELD: 24 SUGAR PLUMS These little gems have become well known from their very important cameo in the classic Christmas tale, and, even though they may conjure up images of sugar-covered plums in your mind, they actually have never contained any plums at all. “Plum” used to be a popular way to describe any dried …
YIELD: 20 PIECES This is a perfect choice for when you’re craving candy, but don’t have a candy thermometer handy. Working quickly is an important part of making this fudge, so be sure to have all your ingredients and equipment ready before you begin. Directions Lightly grease a standard-size loaf pan or small square cake …
YIELD: 64 PIECES Super rich and extra dreamy, this fudge is best enjoyed in small pieces so that you can savor the intense flavor. If you like some crunch in your fudge, simply add 1 cup of toasted walnut pieces into the fudge before spreading into a prepared pan, or sprinkle on top. Directions Prepare …
YIELD: 30 BUCKEYES You can use chocolate chips with these or couverture. Born and raised in Ohio, I tend to think the chocolate chip method is more authentic, but, admittedly, the couverture is definitely more glamorous and adds a nice shell to the outer layer. Be sure when dipping to leave a little bit of …
YIELD: 15 TO 20 CANDIES These candies are simple to make but do require tempered couverture and chocolate molds to make them work, as untempered chocolate is too soft and no molds will cause messy cordials. For a quick refresher on how to temper chocolate, refer to tempering. Directions Drain the liquid from the maraschino …
YIELD: 25 TRUFFLES What a fantastic flavor combination strawberry and pistachio make along with chocolate. Feel free to use homemade Strawberry Preserves or store-bought—both will taste equally divine. Directions In a saucepan over medium-low heat, combine all the ingredients except for the pistachios. Stir constantly until the chocolate is fully melted, and the mixture is …
YIELD: 36 TRUFFLES The first chocolate truffle is speculated to have originated in France, but today, there are countless varieties from countless countries, making it one of the most popular chocolates in the world. The secret to a perfect truffle is the ratio: 2 parts chocolate to 1 part cream. Directions Over a double boiler, …
YIELD: 10 CREAM EGGS These are so easy to make, you just need a good chocolate mold (clear plastic) and an afternoon with nothing going on. The food coloring isn’t needed in this recipe but helps create the authentic “yolk” we’ve grown so accustomed to in a cream egg. Directions Over a double boiler, temper …
YIELD: ABOUT 4 CANDY BARS These candy bars are filled with an irresistible chocolate-caramel filling that just begs you to take one more bite. These full-size candy bars can be made into small chocolate caramels by using a smaller mold. Looking for a lighter flavor? Try these with white chocolate chips in the filling instead …