Countdown to Christmas: The search for sponge candy

When I was a little girl, I absolutely loved sponge candy, but haven't been able to find it here in the US. Working in a chocolate store, I get many requests for different types of candy, and this is #1. So here are a few sponge candy recipes: they may be dipped in chocolate for that extra "something-something."

Sponge Candy

         sponge taffy chocolate

Ingredients:

• 1 cup granulated sugar
• 1 cup dark corn syrup
• 1 tablespoon white vinegar
• 1 tablespoon baking soda

Preparation:

In a medium saucepan, combine sugar, syrup, and vinegar; cook over medium heat, stirring until sugar melts. Cook without stirring until mixture is very brittle when placed in cold water, about 190° on a candy thermometer. Remove from heat and add soda. Mixture will foam. Pour into a well-buttered pan. When hard, break into pieces. If desired, dip in melted dipping chocolate.

Sponge Taffy Chocolate Recipe (pictured above)

For a great tutorial, please refer to this Sponge Taffy Chocolate recipe 

Roly-Poly PB-Chocolate Balls

I don't know about you, but summer sometimes makes me feel like a little kid again. With that comes the craving for ... peanut butter! I've found several snacks, Weight Watchers or not, that feature this ingredient, so in the interest of summer, here is the first of the Peanut Butter Treats, fresh from the Betty Crocker kitchens. As always, just beware of peanut allergies:


Roly-Poly PB Chocolate Balls (Yields 24 candies)

From our friends at Betty Crocker

Ingredients:

• 1 c milk chocolate chops
• 1 tbsp water
• 1 c creamy or crunchy peanut butter 
• 1/2 c powdered sugar
• 1/2 c light corn syrup
• 2 c Cheerios

Preparation:

1. Line cookie sheet with waxed paper. In 1-quart saucepan, heat chocolate chips and water over medium heat, stirring constantly, until mixture is smooth. Set aside to cool.
2. In med. bowl, stir together peanut butter, powdered sugar and corn syrup until well-blended. Stir in cereal until evenly coated.
3. Lightly spray hands with cooking spray. For each candy, roll 1 tbsp of mixture into 1 1/2 inch ball; place on cookie sheet and press slightly so bottoms of balls are flat.
4. Spoon about 1 tsp cooled chocolate onto each ball. Refrigerate about 30 minutes, or until firm. Store in covered container in the refrigerator.

Hint: Spray the spoon with cooking spray to keep the peanut butter from sticking when scooping it out of the bowl.

Nutrition Information:

1 Serving (1 Ball)

• Calories 150
• (Calories from Fat 70),

• Total Fat 8g
• (Saturated Fat 2 1/2g,
• Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 70mg;
• Total Carbohydrate 16g
• (Dietary Fiber 2g,
• Sugars 10g),
• Protein 3g;

Percent Daily Value*:

• Vitamin A 0 %;
• Vitamin C 0 %;
• Calcium 2 %;
• Iron 4 %;

Exchanges:

• 1 Starch;
• 0 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1 1/2 Fat;

Carbohydrate Choices:

• 1;

*Percent Daily Values are based on a 2,000 calorie diet.

Truffle Easter Eggs

I love truffles, especially those designed for holidays and special occasions. Here's a recipe from tasteofhome.com that has a hint of hazelnut and is beautiful when completed. It's an attractive and tasty addition to your Easter table! As with any truffles, follow the directions carefully and take your time. They are not difficult to make, just a bit time-consuming. I have included some hints to help you prepare and finish the eggs. 


Truffle Eggs

Originally from tasteofhome.com. Adapted

Ingredients

• 1/4 c heavy whipping cream
• 1 tbsp butter
• 1/2 tsp light corn syrup
• 6 oz semisweet chocolate chips
• 4 tbsp Nutella
• blue or white candy coating melts (disks) from Wilton or JoAnn's 
• 5-6 drops blue food coloring or gel if using white disks
• 1/2 to 1 tsp instant coffee granules
• Flaked coconut, toasted, optional for nest, or make Rice Krispie nests

Note: You can add some peanut butter and Rice Krispies or granola if you find the texture too soft or runny to form the eggs properly.

Directions

1. In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate chips and remove from heat (don't stir). Let stand for 5 minutes. Whisk in Nutella (and peanut butter and krispie cereal or granola if desired) until combined. Transfer to small bowl.Cover and refrigerate for 45-60 minutes, until thickened, stirring every 15 minutes.
2. Shape 1 heaping tsp of chocolate mixture into an egg. Place on a parchment paper-lined baking sheet.Repeat with remaining mixture. Freeze until firm (check after 10 minutes or more)
3. Meanwhile, in a microwave-safe bowl, melt the candy disks and stir until cool. Stir in food coloring (if desired). Dip frozen eggs in the candy coating, keeping them frozen until ready to dip, allowing extra to drip off. Return to baking sheet and immediately sprinkle lightly with coffee granules (alternately, fleck a pastry brush covered with melted chocolate over each egg to speckle them). Let stand until set. Store in an airtight container in the refrigerator. Serve eggs on a nest of toasted coconut or in a Rice Krispie nest, if desired. Yields about 3 dozen eggs.

Nobody Knows the Truffles I've Seen Chocolate Truffles

Bad joke but it's true. I've been researching truffles and this one sounds pretty fool-proof and rather fun. The original recipe called for a whole bag of Oreo Cookies <Gak!>. To me, that is just a bit sweet with the other ingredients, so I toned it down with a box of chocolate Graham Wafer or plain chocolate wafer cookie crumbs instead. Try whichever you prefer.

Chocolate Truffles

Ingredients

• 1 pkg (8 oz) Philadelphia Cream Cheese, softened
• 1 pkg (16.6 ox) OREO Cookies, finely crushed (about 4 1/4 c), divided OR the same amount of Chocolate Graham Wafer Crumbs or plain chocolate wafer cookie crumbs
• 2 Pkg (8 squares each) BAKER's Semi-Sweet Chocolate, melted  
• NOTE: if desired: cocoa powder, chocolate shot (cake decorations) or sprinkles

Directions

1. Mix cream cheese and 3 c cookie crumbs (or alternate choice) until well blended.
2. Shape into 48 (1 inch) balls. Dip in melted chocolate. If desired, roll in toppings such as cocoa powder, chocolate shot or colored sprinkles, or simply sprinkle with remaining cookie crumbs.
3. Refrigerate for 1 hour or until firm. Store in tightly covered container in fridge. 

HINTS

To melt chocolate: place unwapped chocolate squares in microwaveable bowl. Microwave on high for 2 minutes, stir and keep melting at 30 second intervals until completely melted. If using white chocolate, use medium heat and check after 1 1/2 minutes.

To dip truffles: Place several truffles in a bowl of melted chocolate. Use two forks to roll the truffles, letting the excess chocolate drip back into the bowl. The same forks can be used to gently roll the truffles in toppings, if desired, before placing on a saran wrap-, parchment- or wax paper-lined baking sheet; let stand until firm. 

Million Dollar Fudge

Now we get into true chocolate decadence - fudge! I love fudge and so does Mike, so this is an absolute "yes" for Christmas baking. Here's a wonderful recipe that I got from  allrecipes.com a while back. It has "it" all and just a little bit more.

Million Dollar Fudge

Ingredients:

• 4 1/2 c white sugar
• 1 pinch salt
• 2 tbsp butter
• 1 (12 fl oz) can evaporated milk
• 2 c chopped nuts (preferably walnuts or pecans)
• 1 (12 oz) pkg semisweet chocolate chips
•  12 (1 oz) squares German Sweet chocolate
• 2 c marshmallow creme

Directions

1. Butter two 9x9 inch baking pans and set aside
2. Place chocolate chips, German chocolate, marshmallow creme and nuts into large mixing bowl. Set aside.
3. In a 4 qt. saucepan, combine sugar, salt, butter and evaporated milk. Stir over low heat until the sugar dissolves. Bring to boil and cook for 6 minutes.
4. Pour boiling syrup over ingredients in the bowl; beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours to set before cutting.

Note: Great for bake exchanges or to put together with other baking or treats for teachers or friends. Keeps well in a covered tin box lined with wax or parchment paper.

White Chocolate Fudge

This recipe has been adapted from one originally found on kraft.com blended with one in an old Carnation cookbook, to create a fudge that we prefer. Once again it's a case of experimenting with a variety of recipe ideas and just plain good luck. Baking is part science, part magic and part taking chances. When making any candy, use the best possible chocolate you can afford - a quality chocolate bar, pure chocolate wafers from a baking supply store or the chocolate coins we sell at our store - as a base. 


White Chocolate Fudge

                                                                   Adapted from an old Carnation Cookbook                                       
Ingredients

• 2 pkg (6 squares each) of BAKER's White Chocolate or an equivalent amount of quality white chocolate
• 3/4 cup canned sweetened condensed milk*
• 1 c coarsely chopped almonds OR walnuts OR hazelnuts OR pecans OR pistachios - toasted {spread nuts flat on a cookie sheet and lightly browned in 350 degree oven for 10 to 15 minutes; chop after heating}
• 1/2 c dried cranberries OR finely chopped red and green maraschino cherries OR crushed candy canes
• 1 Tbsp orange zest {the finely grated outer peel of a washed and dried orange}

Directions

1. Line an 8 inch square pan with foil, extending the ends over the sides. 
2. Microwave chocolate and milk in a microwave safe bowl on HIGH for 2 to 3 minutes, until chocolate is almost melted. Then stir until completely melted.
3. Add remaining ingredients, mix well. Spread over pan and refrigerate 2 hours or until firm.
4. Use excess foil overlapping the ends as "handles" to lift the fudge from the pan before cutting it to serve.

*Reserve remaining milk in a covered container and use in tea, coffee or for another baking  recipe.

Mint Sundae Brownie Squares

Mint Sundae Brownie Squares 


The brownie mix helps save time but please see below for an excellent brownie recipe to use for this dessert. If you choose to use a brownie mix, simply follow the directions given. If you prefer home-made, simply follow steps 3 and 4 from the first recipe after you have made your own fudge brownies.

Ingredients

• 1 package fudge brownie mix (13-inch x 9-inch pan size)
• 3/4 cup chopped walnuts
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons peppermint extract
• 4 drops green food coloring, optional
• 2 cups heavy whipping cream, whipped
• 1/2 cup miniature semisweet chocolate chips
• 1 jar (16 ounces) hot fudge ice cream topping, warmed
• 1/3 cup chopped salted peanuts (if desired)

Directions Using Brownie Mix

1. Prepare brownie mix according to package directions. Stir in walnuts.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 325° for 23-27 minutes or until a toothpick inserted in the center comes out clean (do not over bake). Cool on a wire rack.
3. Meanwhile, in a large bowl, combine the milk, extract and food coloring if desired. Fold in whipped cream and chocolate chips. Spread over brownie layer. Cover and freeze for several hours or overnight.
4. Let stand at room temperature for 10 minutes before cutting. Drizzle brownies with ice cream topping; sprinkle with peanuts if desired. Please remember that many people are allergic to peanuts! Yield: 15 servings.

Home-Made Fudge Brownies - rich and delicious
 
Ingredients

• 7 oz - 99 percent cocoa chocolate or unsweetened chocolate, coarsely chopped
• 3/4 c butter
• 1/4 c water
• 1 c granulated sugar
• 3/4 c packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/3 c all-purpose flour
• 1/8 tsp salt
• 1/8 tsp ground cinnamon

Directions

1. Lightly grease a 9x9x2 inch baking pan. Set pan aside. Preheat oven to 350 degrees F.
2. In a large microwave-safe mixing bowl, combine chocolate, butter and water. Microwave, uncovered,  on 100 percent power (high) for 2 to 3 minutes or until butter is melted, stirring once or twice. 
3. Remove bowl from microwave and stir until chocolate is completely melted. If desired, you can combine chocolate, butter and water in a medium saucepan and heat (stirring) over low heat until chocolate is melted. Transfer to mixing bowl.
4. Beat in granulated sugar and brown sugar with electric mixer on low to medium speed until combined. Add eggs and vanilla. Beat on "medium" for 2 minutes. Add flour, salt and cinnamon.  Beat on low speed until combined.
5.  Spread batter in prepared pan. Bake for approximately 25 minutes, until a toothpick inserted near the center comes out clean. Allow to cool.
6. Follow steps 3 and 4 in previous recipe.

• 
  
• 
  

•