Green Mint Bark
You will need:
- 1 package (10 to 12 ounces) white baking chips
- 12 ounces green candy coating disks
- 1 teaspoon peppermint extract
- 3 candy canes, crushed
- Line a baking sheet with foil, then set aside.
- In a microwave, melt the chips, making sure to stir until smooth.
- Spread the melted chips into a 13 x 9 inch rectangle on a prepared baking sheet.
- In a microwave, melt the candy coating and stir until smooth.
- Stir in the extract.
- Spread the candy coating over the white layer and sprinkle with candy.
- Chill for 10 minutes or until firm, then break into pieces.
- Store in an airtight container.
Ready for the next recipe?
Cranberry Orange Truffles
You will need:
- 12 ounces bittersweet chocolate, chopped
- 1/2 cup unsalted butter, cubed
- 4 egg yolks, beaten
- 1 cup dried cranberries, chopped
- 3 tablespoons thawed orange juice concentrate
- 1 teaspoon almond extract
For the Coating:
- 12 ounces white candy coating, chopped
- 1/3 cup finely chopped almonds
- 1 ounce bittersweet chocolate, melted
- 1/4 cup dried cranberries
- In a double boiler or metal bowl over simmering water, heat the chocolate and butter until melted, stirring frequently.
- Whisk a small amount of the mixture into the egg yolks.
- Return all to the heat, whisking constantly.
- Cook and stir until the mixture reaches at least 160 degrees and coats the back of a metal spoon.
- Remove from the heat and stir in the cranberries, orange juice concentrate and extract.
- Cool to room temperature, stirring occasionally.
- Refrigerate for 1 hour or until easy to handle.
- Shape into 1 inch balls.
- In a microwave, melt the candy coating.
- Dip truffles in the coating and allow any excess to drip off.
- Place on waxed paper-lined baking sheets and immediately sprinkle with almonds.
- Drizzle with bittersweet chocolate and garnish with dried cranberries. Refrigerate for 2 hours or until firm.
- Store in an airtight container in the refrigerator.
And finally, our last recipe...
You will need:
- 2 teaspoons butter
- 3 envelopes unflavored gelatin
- 1 cup cold water, divided
- 2 cups sugar
- 1 cup light corn syrup
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- melted chocolate
- hot fudge
- caramel ice cream topping
- baking cocoa
- confectioners' sugar
- crushed assorted candies
- chopped nuts
- colored sugars
- Line a 13 x 9 inch pan with foil, then grease the foil with butter and set aside.
- In a large metal bowl, sprinkle the gelatin over 1/2 cup water and set aside.
- In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water.
- Bring to a boil, stirring occasionally.
- Cook, without stirring, until a candy thermometer reads 240 degrees.
- Remove from the heat and gradually add to the gelatin.
- Beat on high speed, in a mixer until the mixture is thick and the volume is doubled, about 15 minutes.
- Beat in the vanilla.
- Spread into the prepared pan.
- Cover and let stand at room temperature for 6 hours or overnight.
- Using foil, lift the marshmallows out of the pan.
- With a knife or pizza cutter coated with cooking spray, cut 1 inch squares. Dip or drizzle marshmallows with toppings if desired.
- Coat with garnishes as well.
- Store in an airtight container in a cool dry place.
I hope this entry has been as fun for you as it has been for me. Thank you for joining me once again and may you all have a Happy Holiday. I'll catch you all on the flip side! <3