LITTLE ROCK — Divinity, caramel and rich, chocolate-y fudge are all favorite candies to make, give and enjoy during the Christmas season. But divinity, caramel and fudge are also time-consuming (not to mention muscle exerting) and finicky candies to make during the Christmas season. If you’re new to candy making, or you simply don’t have a lot of time, the following recipes offer full flavor payout without all of the effort. Most can be prepared and ready to eat in about 2 hours.
Chocolate Orange Meltaways
2 cups chopped dark chocolate (13 ounces)
1/3 cup coconut oil OR solid vegetable shortening (see note)
1 scant teaspoon orange extract
1/2 teaspoon salt
1 cup confectioners’ sugar
Cover a cutting board with a 9-inch square sheet of wax paper or parchment paper; set aside.
Line an 8-inch square baking pan with wax paper or parchment paper large enough to overhang the sides by a couple of inches; set aside.
In the top part of a double boiler set over barely simmering water, combine the chocolate and shortening and heat, stirring almost constantly, until chocolate is melted and mixture is smooth. Add the orange extract and salt and mix well. Pour mixture into the prepared baking pan, spreading it evenly with a heat-safe spatula. Allow to sit at room temperature or refrigerate until firm to the touch, about 2 hours.
Once set, using the overhang as handles, lift the candy and paper out of the pan. If necessary, run a sharp knife around the edges to loosen. Gently turn the candy onto the lined cutting board and using a sharp knife, cut it into 1-inch squares. (You may wish to dip the knife blade in hot water, then thoroughly dry it, between cuts to keep the edges clean.)
Place the confectioners’ sugar in a shallow dish and dredge (coat) the candy pieces in it.
Candies will keep, refrigerated, in an airtight container for 2 weeks.
Note: Look for coconut oil in the “health food” aisle at well-stocked supermarkets.
Recipe adapted from The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King.
Peanut Butter Pinwheels
1 medium russet potato (about 4 ounces), baked, cooled and skinned
2 tablespoons butter, at room temperature
5 to 7 cups confectioners’ sugar, divided use
1 teaspoon vanilla extract
Cold milk, as necessary
1 cup unsweetened shredded coconut, optional
1 cup creamy peanut butter (see note)
1 teaspoon salt
In a medium bowl, gently mash the potato with a fork. Add the butter, 4 cups of the confectioners’ sugar and the vanilla and mix well with a rubber spatula. The dough should be very stiff and sticky, like Play-Doh. If it is too thick, add a little cold milk, 1/2 teaspoon at a time. If it is too thin, add more confectioners’ sugar. Once the right consistency is reached, stir in the coconut, if using.
Divide mixture in half and shape into 2 balls. Wrap each ball tightly with plastic wrap and refrigerate 1 hour.
Generously dust a cutting board or work surface with confectioners’ sugar. Working with one ball of “dough” at a time, roll each ball into 12-inch circle. Spread half of the peanut butter evenly over the surface. Sprinkle 1/2 of the salt evenly over the peanut butter. Starting at the edge closest to you, carefully roll the dough into a log. Wrap the log in plastic wrap, parchment paper or wax paper and secure by twisting the ends. Refrigerate 30 minutes. Repeat with the remaining “dough,” peanut butter and salt.
Cut each chilled log into 1/2-inch thick slices. Store pinwheel, between layers of parchment or wax paper in an airtight container in the refrigerator for up to 1 month.
Makes about 50 pieces.
Note: Can use other nut butters, Nutella, or even melted chocolate in place of the peanut butter.
Recipe adapted from The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King.
Peanut Butter Fudge
1/4 cup corn syrup
1/4 cup butter
2 cups creamy peanut butter
11/4 cups confectioners’ sugar
1 teaspoon vanilla extract
Line an 8-inch-square pan with parchment paper, leaving some overhang on two sides.
Combine corn syrup and butter in 2-quart saucepan. Cook over low heat, stirring occasionally, until butter melts. Remove from heat; stir in peanut butter. Cook and stir over low heat until smooth. Remove from heat.
Add confectioners’ sugar and vanilla. Beat until smooth with wooden spoon.
Spread in prepared 8-inch square baking pan. Refrigerate 2 hours or until firm. Cut into 1-inch squares.
Recipe adapted from Spice Islands.
Easy Truffles
8 ounces finely chopped bittersweet chocolate or chocolate chips
1/2 cup heavy cream
1 tablespoon butter
2 teaspoons flavored extract or liqueur such as orange, coffee or mint
Finely chopped nuts, shredded coconut, diced dried fruit such as dried cranberries mixed with orange zest
Place chocolate in a large bowl. Heat the cream until bubbles form around the outside edge. Pour cream over chocolate and whisk to combine as it melts. Add the butter and continue to whisk until smooth. Add the extract or liqueur and mix well. Cover and refrigerate overnight. Place toppings on plates. Scoop the chocolate with a small ice cream scoop or a teaspoon and roll in the palms of your hands to form balls. Roll the balls in the toppings until coated and place on parchment paper-lined cookie sheet.
Refrigerate the truffles until firm. They will store in refrigerator for up to 2 weeks or in the freezer for up to 2 months.
Makes about 30 truffles.
These simple “truffles” have been a family favorite at our Christmas gathering for many years. For variation, consider using different varieties of Oreos such as mint-, chocolate- or berry burst creme-filled.
Oreo Truffles
1 (18-ounce) package Oreo cookies
1 (8-ounce) package cream cheese, at room temperature
1 ounce semisweet chocolate, melted
In a food processor, process Oreo cookies and cream cheese until well blended. Chill mixture until it is firm; form mixture into 1-inch balls. In a double boiler or microwave-safe dish, melt chocolate, stirring until smooth. Dip balls in melted chocolate and place on wax paper until firm. Truffles may be frozen in an airtight container until ready to serve. Makes about 60 truffles.
Food, Pages 34 on 12/19/2012