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 

Peppermint Bark

This recipe will feature your choice of dark or milk chocolate covered with a layer of white chocolate mixed with crushed peppermint. Totally delicious.


Peppermint Bark

Ingredients

• 2 pkg (8 squares) BAKER'S Semi-Sweet or Dark Chocolate 
• 2 pkg (6 squares) BAKER'S White Chocolate
• 2 tsp peppermint oil or extract
• 1 1/2 c crushed peppermint candies (canes or others of your choice)

Preparation

1. Microwave chocolates in separate microwaveable bowls on high as directed on package (for dark or semi-sweet). Remove from microwave and stir.
2. Spread evenly on a waxed paper-covered baking sheet. Let cool in fridge for approximately half an hour.
3. Meanwhile, melt the white chocolate on medium heat, stirring after approximately 45 seconds to ensure it doesn't scorch. Continue microwaving for 30 seconds or until melted. Remove from microwave and stir in peppermint extract or oil.
4. Removed the darker chocolate pan out of the fridge and place on counter.
5. Gently spread the the white chocolate evenly on top of the dark chocolate.
6. Immediately sprinkle on the crushed candy, pressing gently with a fork or a spoon to press it slightly into the white chocolate layer. You still want it to shine on top.
7. If you reserved any of the darker chocolate, drizzle it evenly on top.

Refrigerate 1 1/2 hours until firm. Break into pieces and store between layers of waxed paper in tightly covered container at room temperature, or in the refrigerator, for up to 3 weeks.

Baker's Chocolate Holiday Bark

I don't know about you, but I love chocolate bark of all kinds, be it peppermint, fruit and nut or any other variety. There's just something so festive about it. So here is the first in a line-up of several holiday barks for you to experiment with and (hopefully) enjoy. This one was first featured on kraftrecipes.com but I have added a few extra twists to make it a bit unique. Please remember, as in all recipes using chocolate, use the best grade of chocolate you can afford to make the finished product as delicious as possible.


Baker's Chocolate Holiday Bark

Ingredients

• 1 pkg (8 squares) BAKER'S Semi-Sweet Chocolate, chopped
• 1 pkg (6 squares) BAKER'S White Chocolate, chopped
• 1/2 c dried cranberries
• 1/2 c dried apricots

Preparation

1. Microwave semi-sweet chocolate and white chocolate in separate medium microwaveable bowls as directed on the package. Be especially careful that the white chocolate doesn't scorch! 
2. Add half each of the almonds, cranberries and apricots to each chocolate and stir well until blended.
3. Drop spoonfuls of the chocolate mixture onto waxed paper-covered baking sheet, alternating colors and use knife to cut through or swirl the chocolate mixtures several times to create a marble effect

Refrigerate 1 hour or until firm. Break into 24 pieces. Stir in tightly covered container at room temperature.

Suggestions

• Omit semi-sweet chocolate and apricots. Prepare as directed, using 2 packages (6 squares each) BAKER'S Premium White Baking Chocolate and stirring 1/2 c each dried cranberries and slivered almonds into the melted white chocolate before spooning onto prepared baking sheet as before.
• Instead of cranberries, use candied red and green cherries (and apricots, if desired) in white chocolate. This gives a jeweled effect.
• Make a dark almond bark using BAKER's Dark Chocolate and Planter's Slivered Almonds along with your choice of dried fruit for color and texture

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.

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