Candy Recipes

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This is a recipe for making eggless chocolate ice cream .. you can use other flavors ( pineapple, vanilla etc., ) according to your choice… here is how i make it .. take 200 gms of milk powder, 200 gms of whipped cream, 200 gms of powdered sugar, one table spoon of cocoa powder and add to this 200 ml of boiling water.. whip this mix in a blender using a whipper till you get a foamy texture .. place the mix in a freezer of your fridge for about two hours and take out and whip again when half frozen …allow to freeze to a hard set in the freezer for about 6 hours or so after transferring the contents to a suitable vessel / container.. then EAT ! Tip: you can increase /decrease the proportion of cream in the mix according to your preference .. you can add dry fruits to the mix before freezing, and if the ice cream is too icy .. you could try adding just a little of corn flour or plain jelly powder…

To make peppermint sweets you will need…

12 tablespoons of icing sugar, 1 egg white, green food colouring (optional), peppermint flavouring and cooking chocolate.

Remember to wash your hands and clean the work surfaces before you begin.

Method…

Add to a bowl the icing sugar, egg white, 4 drops of peppermint flavouring and 12 drops of green food colouring. Mix well and kneed the mixture to form a smooth ball. If the mixture is a little too wet add more icing sugar.

Roll the ball into a large sausage and slice into individual sweets. Use your hands to shape the sweets and leave them on a chopping board to dry.

Melt the chocolate in a dish in the microwave, it will only need a minute or two. Don’t over do it, it just needs enough time to melt. If you do not have a microwave, you may need an adult to help. Stand a mixing bowl inside a pan of boiling water on the hob, keep the water simmering. Don’t let any water bubble over the side and into the chocolate because this spoils the chocolate. Be careful not to let the pan boil dry.

Dip each sweet into the chocolate half way, and leave it on some tinfoil until the chocolate sets.

To package your home made sweets you could buy a small metallic gift box or gift bag, or you could bundle the sweets in paper napkins tied up with ribbon or tinsel, these look a bit like mini Santa sacks.

A perfect Christmas gift for someone with a sweet tooth.

CHOCOLATE CREAMS, No. 1

Beat the whites of two eggs to a stiff froth. Gradually beat into this two cupfuls of confectioners’ sugar. If the eggs be large, it may take a little more sugar. Flavor with half a teaspoonful of vanilla, and work well. Now roll into little balls, and drop on a slightly buttered platter. Let the balls stand for an hour or more. Shave five ounces of Walter Baker & Co.’s Premium No. 1Chocolate and put into a small bowl, which place on the fire in a saucepan containing boiling water. When the chocolate is melted, take the saucepan to the table, and drop the creams into thechocolate one at a time, taking them out with a fork and dropping them gently on the buttered dish. It will take half an hour or more to harden the chocolate.

CHOCOLATE CREAMS, No. 2

For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar-or a pound of loaf sugar. Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly, and set in a cool, dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white. When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover withchocolate, as directed in the preceding recipe.

Caution.-Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan.

Be sure to remember to go to My Chocolate Heaven, the best blog for chocolate recipes!

http://www.mychocolateheaven.blogspot.com/

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