Candy Archives - Page 16 of 33 - Garden Seeds and Honey Bees

Candy Coated Christmas Corn Puffs

*
*3 Bags (3 and 1\2 ounce bags) Chesters Puff Corn

*1 Bag (12 ounce) Wilton Red Vanilla Candy Melts

*1 Bag (12 ounce) Wilton Bright Green Vanilla Candy Melts

*2 teaspoons Vegetable Shortening

*
Make two batches one red and one green

*

One Batch Recipe

*
In a bowl add 1 and 1/2 bags of the puff corn.

*
In a glass bowl that is microwave safe melt a bag of red wafers with 1 teaspoon shortening. Melt in 30 second increments until almost melted and stir to melt remaining wafer pieces.

*
Pour half of the melted mixture onto puffed corn and stir until coated and add the remaining melted wafers, stirring gently until mostly all puffs are coated.

*
Place and spread coated puff corn onto a Silpat covered 1/2 baking sheet and allow to coating to set.
Repeat procedure for the second green batch.

*
Mix to dry batches together if desired and serve!

*
Recipe Adapted from Num’s the Word

Enjoy!

Lindy

German Chocolate Peanut Clusters

*
*2 (16 ounce) Jars/containers Dry Roasted Peanuts

*
Melting Chocolate:

*
*2 (4 ounce) boxes Bakers German Chocolate, cut into pieces

*1 cup Ghirardelli Bittersweet Chocolate Chips 60 percent Cacao

*1\2 cup Ghirardelli Milk Chocolate Chips

*2 cups Ghirardelli Vanilla Melting Wafers

*1 teaspoon White Crisco Shortening, for smooth chocolate consistency

*Pinch Cayenne Pepper, for a subtle kick, optional

*
In a double boiler. I use a medium sauce pan with 2 to 3 inches of water and a medium glass bowl, placed on top of sauce pan, making sure the water doesn’t touch the bottom of the glass bowl.

*
Place the German chocolate pieces in glass bowl and on medium-low heat, allow the chocolate to melt. Then add bittersweet chocolate, milk chocolate, vanilla melting wafers and shortening. Stir the chocolate occasionally until almost all chocolates are completely melted. Remove from heat and stir chocolate until smooth and glossy and add peanuts.

*
Using a 2 tablespoon cookie scoop, scoop the chocolate peanut mixture onto a Silpat covered 1/2 baking sheet. I used 3 half baking sheets and 3 Silpats. You could use parchment paper and scoop peanut clusters and allow them to set. Then place in an airtight container and use within a couple of weeks and stored in a cool dry place or enjoy them right away.

*
Makes about 38 German chocolate peanut clusters.