Crystallized Ginger

I hope everyone enjoyed the first annual Twelve Days of Holiday Chocolate Candy!  Today is the last day.  If you have some recipes that you would like to share for next year, please feel free to email them to me.  Holiday cookie recipes?  Do the same.  I am always looking for new recipes to try and share!

The twelfth day of The Twelve Days of Holiday Chocolate Candy brings a suggestion from my sister.  She said, “How about some brittle?”  Here you go little sis… Chocolate Cherry Walnut Brittle.

Chocolate Cherry Walnut Brittle

Chocolate Chips

Ingredients:
1 cup granulated sugar
1/2 cup corn syrup
1/2 teaspoon salt
1 cup coarsely chopped walnuts, toasted
1/2 cup dried cherries
2 tablespoons unsalted butter
1 teaspoon baking soda
1 tablespoons minced crystallized ginger
3 tablespoons dark chocolate chips (I used Ghirardelli 60% Chocolate Chips)

Directions:

Dried Cherries

Butter a cookie sheet well. Stir together sugar, corn syup and salt, and bring to a boil over medium-high heat; stir in walnuts and cherries, and continue to cook until mixture reaches 300 degrees F, stirring frequently.  Remove pan from heat and stir in butter and baking soda, quickly; pour onto cookie sheet, and spread out thinly using two forks.

Sprinkle ginger over brittle and gently press into surface.  Sprinkle chocolate chips over brittle and gently press into surface.  Cool completely before breaking into pieces. Store in an airtight tin or jar in a cool place.

Chocolate Cherry Walnut Brittle

To a successful cooking and baking holiday season!

Annmarie Kostyk

Toonie Moonie Organics Marshmallow Creme

First, let me tell you not to be bummed out that this recipe calls for marshmallow creme.  Yes, this is marshmallow fluff.  There are some good alternatives to this chemical laden fluff.  Whole Foods Markets always has a good substitute.  Try Toonie Moonie Organics Marshmallow Creme or the vegan alternative called Suzanne’s Ricemallow Creme.  For those of you who are not vegan, don’t be afraid to try the vegan option.  I promise you that it is nice and sticky, sweet and gooey.

White Chocolate Eggnog Fudge with Pecans

Day eleven, we are almost done, of The Twelve Days of Holiday Chocolate Candy brings White Chocolate Eggnog Fudge.  You can make it with or without nuts.  I like to use nuts because it adds more texture and interest. Honestly, it tastes great either way!

White Chocolate Eggnog Fudge

Ingredients:
1/2 cup unsalted butter
3/4 cup eggnog
2 cups sugar
10 ounces white chocolate, coarsely chopped
1/2 teaspoon ground nutmeg
1 jar (7 ounces) marshmallow creme (see note at end of recipe)
1 cup chopped pecans or walnuts
1 teaspoon rum or rum extract

Directions:
In a heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.

Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).

Remove from heat; add chocolate and nutmeg. Stir until smooth. Add marshmallow creme, pecans and rum; mix well.

Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1½-inch squares. Store in airtight container in refrigerator.

White Chocolate Eggnog Fudge

Sit back with a small plate of White Chocolate Eggnog Fudge and watch a classic holiday movie!

Annmarie Kostyk

Dark Chocolate Covered Candied Orange Peels, also known as Orangettes, are the tenth chocolate candy for The Twelve Days of Holiday Chocolate Candy.  This candy has been around for centuries and is still extremely popular in Europe.  You will find it in all of the old world chocolate shops. Once you make these the first time, each time it will get easier until you get your timing right.

Dark Chocolate Covered Candied Orange Peels

Equipment:
Parchment Paper
Cooling rack

Ingredient:
Four medium oranges (look for ones with thin peels)
salt
2 cups granulated sugar
4 ounces dark chocolate (70% or higher cocoa content)

Directions:
Cut the top and bottom ends off the oranges. Cut the peel off the oranges in six sections, as close to peel edge as possible.

Cut peel sections in half lengthwise, so you can flatten them more easily, and remove as much pith as you can with a paring knife. Some pith will remain. Don’t worry about it.

Cut peel sections lengthwise into quarter-inch wide strips, as evenly as possible.

Orange Peel Strips

Place the peels in a non-reactive bowl with enough salt water to cover. (One teaspoon salt per cup of water.) Soak for at least 24 hours. Drain, rinse, and soak peel in fresh water for 20 minutes. Drain again.

Boil peel in fresh water for 20 minutes and drain again.

Mix two cups of sugar with two cups of water in a medium saucepan. Stir. Add peel. Bring to a boil, reduce heat until the mixture is just simmering. Simmer for 45 minutes.

Remove peels from syrup a few at a time using a fork, and put them on a rack to drip dry. (Put a dish towel or a piece of parchment paper under the rack to catch the drips.) Allow them to dry completely. (Overnight works for me.)

Melt chocolate in a double boiler. Dip peel strips into melted chocolate. Place on parchment paper to dry.

Dark Chocolate Covered Candied Orange Peels

You can also do this with lemon peels, lime peels, tangelo peels or grapefruit peels.  FYI – I tried it with ugly fruit peels and they were terrible.

Annmarie Kostyk

Okay, you might notice something a bit off here.  What is it?  There’s no chocolate in this recipe. Gasp.  Yes, I know how you feel.  The soft, light and sweet French nougats are one of my all time favorite candies in the world.  For this recipe, I’ve used pistachios and cranberries to make it festive looking.  Buy all means, you can coat these in dark chocolate half-way to really make a statement.  Why not?  The holidays only come around once a year!

Nougat de Montélimar with Pistachios, Sliced Almonds and Cranberries Covered in Dark Chocolate (from last year's holidays)

Nougat de Montélimar with Pistachios and Cranberries

Makes a 9×13 pan of candy to divide into pieces

Equipment:
Stand mixer
Candy thermometer
9×13-inch pan
Wafer paper (to line top and bottom of pan): sometimes called rice paper, it’s an edible paper that will stick to both sides of the candy. It’s available through stores like this one.
Non-stick cooking spray

Ingredients:
(use a kitchen scale and grams if you can, otherwise the conversions are here, but are a bit off)
1 kilogram pistachios (2 pounds or about 4 cups)
100 grams cranberries (3.5 ounces or 1/2 cup)
500 grams honey (2 1/4 cups)
400 grams sugar (2 cups)
4 egg whites
100 grams powdered sugar (1/2 cup)
1 teaspoon vanilla extract

Directions:
Roast the pistachios: spread them out on a baking sheet and put them in a 400 degree oven for about 10 minutes, shaking the pan occasionally to make sure they toast evenly.

Spray the pan with cooking spray and line it with the wafer paper.

In a double boiler heat the honey, stirring constantly. In another pan, heat the sugar, aiming for 250-265°F. Once it reaches the right temperature, add it to the honey (being careful not to burn yourself!). Keep the heat constant and continue to stir the mixture until it reaches 280-290°F.

In a stand mixer, beat the egg whites to stiff peaks (see a visual guide to this here) and then add the honey/sugar mixture a little at a time and carefully. The mixture should begin to thicken almost immediately as it cools. Keep the mixer at medium to high. This is where you’re beating all the air and fluffy chewiness into the candy. It will begin to form a ball around the beater and have the consistency of a very thick chocolate chip cookie dough with the stickiness of taffy after 6-8 minutes. At this point add the warm nuts, cranberries and the powdered sugar.

As soon as the nuts have been mixed into the batter, pour it into the prepared pan. It will be thick and you might need an extra hand to get it out. Try coating a wooden spoon with cooking spray to help with the stickiness. Smooth the batter and cover it with a sheet of wafer paper. Use a rolling pin to smooth out the pan, the candy will begin to harden almost immediately so get it smooth as quickly as you can, it won’t ever be perfect, that’s the nice rustic quality you’re going for. Allow it to cool overnight or, if you’re in a hurry, for at least 3 hours.

Once cool, unmold the nougat onto a cutting board and slice through in strips and then slice those into the desired size. Wrap the pieces in cellophane or wax paper and they’ll last quite a while.

You can also experiment with adding chocolate chunks, currants, lemon peel, other kinds of nuts, etc.

Nougat de Montélimar with Pistachios and Cranberries

No chocolate, but you can add chocolate chunks if you care to do so.  Experiment with it.  It is most definitely time consuming and you cannot leave it for even a minute while you are making it, but it is so worth it in the end!

Annmarie Kostyk

For the eighth day of The Twelve Days of Holiday Chocolate candy we will be making another bark.  This is a fantastic peppermint bark that sparkles with crushed candy canes, and has both white and dark chocolate.  I really don’t think you can get more festive looking than this!

Peppermint Bark

Ingredients:
1 pound dark chocolate, chopped (I used 70% cocoa content.)
1 pound white chocolate, chopped
12 peppermint candy canes, crushed (about 1 cup)

Directions:

Crushed Candy Canes

Melt the dark chocolate and pour onto a jelly roll pan lined with aluminum foil or a silpat. Spread evenly to desired thickness. Place in refrigerator to harden. Sift peppermint candy to separate the large chunks from the peppermint sand. Melt the white chocolate. When cooled, fold the peppermint sand into the white chocolate taking care not to  over-mix (and getting pink chocolate instead). Remove dark chocolate from the refrigerator and spread the white chocolate on top. Sprinkle the peppermint chunks evenly over the white chocolate and gently press the pieces into the layer. It’s best to use gloved hands or even a spatula so you don’t leave finger marks on the bark. Refrigerate until hardened. Leave it in the refrigerator the shortest amount of time to set. Break the bark into pieces. Store at room temperature.  Do not store in the refrigerator or the chocolate will sweat and bloom.

I beg you to buy blocks of baking chocolate or chocolate bars, but I understand if you used white chocolate chips and chocolate chips.

Peppermint Bark

Some of this peppermint bark is great pushed into the side of a few scoops of ice cream – especially peppermint stick or eggnog!

Annmarie Kostyk

Store Marshmallows in an Airtight Container

I have a lot of marshmallow recipes as I am quite the fan of these gooey giant wonders.  I say giant because when I cut them they are never as small as I think they should be.  I guess my taste buds and stomach take over once the knife gets in my hands.  These recipes come from entertaining guru Martha Stewart.  You may not think of marshmallows as a candy, but they are candy.  You do need a candy thermometer.  Just guessing will result in disappointment.  Trust me on this one. Top

Milk Chocolate Covered Vanilla Marshmallow

them on Peppermint Hot Chocolate and make everyone your new best friend. Feeling crazy?  Make some chocolate fondue and use them for dipping, make s’mores by the fire, or cover them in chocolate for chocolate covered marshmallows.

I bring you The Twelve Days of Holiday Chocolate Candy day number seven!

Chocolate and Vanilla Marshmallows

From Martha Stewart

Equipment:
Standing mixer with wire whisk attachment (this recipe will be tricky to near impossible without one)
Candy thermometer (you can guess, but your results may be inconsistent)

Ingredients:
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar (21 oz)
1 1/4 cups light corn syrup (14 oz)
1/4 teaspoon salt
2 teaspoons pure vanilla extract or pure vanilla paste
1 1/2 cups confectioners’ sugar (7 oz)

For chocolate marshmallows:
7 ounces bittersweet chocolate (I like to use 70-80% cocoa content.)
4 tablespoons unsweetened dutch process powdered cocoa

Chocolate and Vanilla Marshmallows

Directions:
NOTE: Every time before making candy, I like to check my candy thermometer for accuracy. To do this, boil a pan of water and clip on the thermometer. Boiling water should read 212°. Make note of any difference in your reading with the water, and adjust your reading with the candy accordingly (for example, if thermometer reads 210° instead of 212° in boiling water, then take the candy off at 236° instead of 238°).

Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Clip on candy thermometer, taking care not to let it touch the bottom of the pan. Continue to cook, without stirring, until mixture registers 238 degrees on a candy thermometer (softball stage), about 9 minutes. Watch the thermometer carefully when making candy, as the temperature does not rise at a steady pace.

Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff and lukewarm, about 12 minutes.

If making chocolate marshmallows: Meanwhile, melt chocolate in a microwave-safe bowl for one minute on medium power. Stir. Continue cooking in 30 minute intervals, stirring in between, until the majority of chocolate is melted with a few unmelted pieces left. Remove from microwave and stir in cocoa powder. Continue stirring until combined and all chocolate is melted.

Pour in chocolate if using and add vanilla during the last minute of beating. Mixture should be thick but should drizzle slowly off of beater without having to push it out. Pour into prepared dish and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

Chocolate Marshmallows

Peppermint Hot Chocolate

Bon Appetit December 2008

Ingredients:
1 cup chilled heavy whipping cream, divided
1 teaspoon plus 2 tablespoons sugar
2 cups whole milk
4 ounces bittersweet (preferably 60% cocoa) chocolate, coarsely chopped
1/4 teaspoon peppermint extract
Optional: 4 small candy canes (for garnish)

Directions:
Beat 1/2 cup cream and 1 teaspoon sugar in bowl until soft peaks form. Cover; chill. Whisk 1/2 cup cream, 2 tablespoons sugar, and milk in medium saucepan over medium-high heat; bring to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in extract. Divide chocolate among mugs. Top with cream and garnish with candy canes.

Peppermint Hot Chocolate with Vanilla Marshmallows

Stay warm and toasty by the fire!

Annmarie Kostyk

The Twelve Days of Holiday Candy Day Six.  Cocoa Molasses Toffee.  Doesn’t that sound incredibly decadent?  I found this recipe last year, although I cannot for the life of me remember where.  These candies are great to make for gifts because they need to be individually wrapped, so they look that much more special.  Keep in mind that these Cocoa Molasses Toffees are a bit hard at first, then they soften in your mouth and you get the most fantastic mixture of burnt caramel, sweet sugar and salt all at once.  They are quite addicting!  Make a bunch for friends, teachers or just to have on hand around the house for the holidays.  It takes the hunger edge off while you are making dinner.

Cocoa Molasses Toffee

Cocoa Molasses Toffee

about 150 pieces, depending on the size you cut them

Ingredients:
1 cup unsulphered molasses
3 cups granulated sugar
2 cups whipping cream
4 tablespoons unsalted butter
4 tablespoons unsweetened cocoa powder
3/4 teaspoon salt

Directions:
Line a 9×13″ jelly-roll sheet pan (with sides) with heavy duty foil and butter generously.

Heat the molasses and sugar over high heat, stirring until the sugar dissolves. Let it boil without stirring for about 8 minutes, or until the sugar caramelizes. This is tricky, because you can’t see the color turning – the molasses is already so dark. Use a candy or deep-fry thermometer and pull it off the heat when the sugar starts to smoke or hits 350 degrees F.

Meanwhile, warm the cream over medium heat until hot but not boiling. When the sugar caramelizes, whisk in the cream and butter. Return to low heat and bring to a simmer. Clip your candy thermometer on the side of the pan and watch the temperature. You will need to boil this, relatively unsupervised, for about 45 minutes to an hour. When it hits 250 degrees F (the lower end of the hardball stage) remove from heat and immediately whisk in the cocoa and salt. Pour into the buttered pan.

When it has cooled for a couple hours, score into 1-inch pieces with a knife. Then cover lightly and put in the fridge.

After it has cooled all night, break into the scored pieces with a knife – this may take some work! Wrap in parchment paper. These can be stored almost indefinitely at room temperature.

Cocoa Molasses Toffee

How could you turn on of these down?

Annmarie Kostyk

Mr. Chocolate - Jacques Torres

In Paris lives a man who is considered a chocolate god.  The famous chocolatier Jacques Torres once visited him for one of his shows on the Food Network.  I remember the tiny elevator that transported them from the shop downstairs to the chocolate workshop.  I would love to see that show again!

Chocolate God - Robert Linxe

Who is this chocolate god?  Why it is Robert Linxe of La Maison du Chocolat!  If you cannot get to Paris (He does have shops all over the world now, but I think you need to go right to the source!), Mr. Linx has been kind enough to share his recipe for Plain Chocolate Truffles (although there is nothing plain about them) with the world and now I bring it too you.  It may be found in his book La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier.  He also notes that the recipe should never be doubled.  Make one batch at a time.  Have patience.  There’s an art to chocolate truffles.  I hum while I’m rolling them.  It helps me keep them all the same size.

La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier

Day five of The Twelve Days of Holiday Chocolate Candy!  Robert Linxe of La Maison du Chocolat’s Plain Chocolate Truffles! You may find more of his recipes in

Plain Chocolate Truffles

From Robert Linxe’s La Maision du Chocolat

Makes About 60 Truffles (Do NOT double recipe!)

Ingredients:
11 ounces Valrhona chocolate (56% cocoa content)
2/3 cup heavy cream
Valrhona cocoa powder for dusting

Directions:
Finely chop 8 ounces of the chocolate and put in a bowl.

Bring heavy cream to a boil in a small heavy saucepan. Make sure your pan is small, so you’ll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times—he believes that makes the ganache last longer. If you do this, compensate for the extra evaporation by starting with a little more cream.
Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.

Then stir with a whisk in concentric circles (don’t beat or you’ll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.

Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes.

Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand. Linxe always uses gloves.

Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth. A fork is the best tool for tossing truffles in cocoa. Shake truffles in a sieve to eliminate excess cocoa.

Store truffles in the fridge. (They must be refrigerated due to the cream.)

Plain Chocolate Truffles

Norene Gilletz

Is it me or is time going extremely fast these last few weeks?  We are already on day four of The Twelve Days of  Holiday Chocolate Candy!  Plan on reading a lot of posts this month because the holidays are all about chocolate and I plan on sharing everything I do with you!

The Food Processor Bible by Norene Gilletz

Today we have a guest blogger by the name of Norene Gilletz for Fast Fudge.  It’s fast to make and will get eaten up fast too!  This recipe was adapted from one of her recipes in The Food Processor Bible.  Definitely pick this cookbook up for your shelves.  You’ll be reaching for it again and again!

You may follow Norene Gilletz  on Facebook. Check out her blog too!  It’s called Gourmania!

Fast Fudge

Ingredients:
1 cup walnuts, almonds, pecans or cashews ( I used walnuts.)
2 cups chocolate chips (I used 70% cocoa content.)
2 squares (2 oz/60 g) unsweetened chocolate (I used 85%cocoa content.)
1 tablespoon butter (I used unsalted.)
14 ounces (398 mL) can sweetened condensed milk
1 teaspoon pure vanilla extract

Directions:
Steel Blade: Process nuts with quick on/off pulses, until coarsely chopped. Set aside. (Of course you may go nuts with you knives too.)

Combine chocolate chips, chocolate, margarine or butter and milk in 2-quart microwavable bowl. Microwave on High for 2 minutes; stir well. Microwave 1 minute longer, until melted. Mixture should be smooth and shiny. Stir in nuts and vanilla extract.

Spread mixture evenly in sprayed 8-inch-square pan and chill until firm. Cut into squares. Serve in small paper cups.

Variations:
• Stir 2 cups cut-up or miniature marshmallows into fudge along with chopped nuts.
• Drop mixture by small spoonfuls into pretty paper baking cups instead of spreading it in a pan. No cutting required!

Fast Fudge with Walnuts

Fudge really does go fast!  Make sure you make a few batches!

Annmarie Kostyk

Day three of The Twelve Days of Holiday Chocolate Candy brings Pistachio and Cherry Dark Chocolate Bark!  Bark is a favorite chocolate candy to make during the holidays because it is not only easy and fast, but pretty and festive.  Chocolate bark needs to set in the refrigerator for the shortest amount of time possible.  Never store chocolate bark in the refrigerator or it will start to sweat and possibly bloom.  It will still be tasty, but it will no longer look appealing. Put it in a small box with tissue and a nice ribbon and you have a great gift for just about anyone!

Pistachios and Cherries

Pistachio and Cherry Dark Chocolate Bark

Ingredients:
3/4 cup roasted, shelled pistachios, (3 ounces), coarsely chopped (I’ve also used raw pistachios and/or other salted nuts.  You just don’t get the saltiness.)
3/4 cup dried cherries (You can use cranberries.)
1 teaspoon freshly grated orange zest
24 ounces dark chocolate, finely chopped, divided

Directions:
Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.

Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.

Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.

Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, no more than 20 minutes.

Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.

Pistachio and Cherry Dark Chocolate Bark

Make lots!  you’ll find yourself nibbling on it constantly!

Annmarie Kostyk