Christmas Candy-Easy peppermint bark
This year I have jumped into the deep
water of candy making. I spent almost my
entire goodie budget on chocolate – good chocolate –very
good chocolate! The confection is o good ($$$) in fact that I wrapped every
gift and baked every cookie in order to avoid what could be failure. Good chocolate, you see, must be tempered, a
process that takes some practice when it is to be used as a dipping chocolate.
Failure would mean that my candy could look dull or streaked or worse, the
product of an amateur. Finally I put on my big girl pants and did it! I made photographs as I went along so I could
share my experience with you. Of course,
if it had gone badly, I would not have had to tell you, would I?
If you know me, you know that I never
approach a new skill by trying the simplest project. I usually start at the top and work down. Thirty
years of experience wants me to advise you not to do as I do.
If you wish to start your adventure into
Candyland with a simple project, I suggest you begin with the trendy peppermint
bark which can be accomplished by simply melting white chocolate, spreading it
on a parchment paper lined baking sheet, allowing it to cool slightly and sprinkling
the top with crushed peppermint. When it
completely cools, break it into random shapes.
TIPS
for Peppermint Bark:
·
Use quality
chocolate, either white, milk, or dark.
The amount does not matter as long as you have enough peppermint to
cover it.
·
Use a double
boiler to melt chocolate. Some recipes
suggest using the microwave, but I advise against it. First, I think microwaved food is of the
devil, and secondly it is VERY easy to burn chocolate. If you took my advice and used the good
stuff, you surely would not want to waste it.
You can create a double boiler by using a glass or metal bowl that fits
a pot that you already own. Be sure that
the steam does not escape around the sides as a steam burn will ruin your
day.
·
Place the
upper container which contains the chocolate over the pot which has about 1
inch of water in the bottom. Heat it
without allowing the water to touch the bottom of your upper container – steam
only. Stir gently until the chocolate is completely melted.
·
Buy the large
candy canes to crush. Some type of
Dollar Store is the best place to look. Put them in a gallon-sized freezer bag on a
hard surface and beat them(good time for venting) with the smooth side of a meat
tenderizer. Well, actually you can crush
them too much. You don’t want candy
sand, but neither do you want huge chunks of peppermint.
TUNE IN
TOMORROW FOR THE REST OF THE STORY, amazing chocolate truffles!!
Oh, boy. Every time I look at that candy at the store I wonder if I couldn't make it at home. Now, I am just going to have to try it! (After the next installment, of course. :-} )
ReplyDeleteIts so worth it! Especially the truffles..YUM!
ReplyDelete