How to Make Rocky Road

How to Make Rocky Road.

Rocky road is a delicious dessert that is made with chocolate and marshmallows, and sometimes has peanuts or biscuits mixed in. This sweet dish is very easy to make and sets in only a few hours when it’s chilled. Rocky road is commonly served as either fudge or bars. Both rocky road fudge and bars are quick to make and are sure to be a hit for anyone with a sweet tooth!

Ingredients Making Rocky Road Fudge Makes 30 servings.
10 oz (283.5 g) of bittersweet chocolate chips.
14  fl oz (410 ml) of sweetened condensed milk.
11 1/2 oz (325 g) of salted peanuts.
3 1/2 oz (100 g) of miniature marshmallows.

IngredientsMaking Rocky Road Bars Makes 24 servings.
10 1/2 oz (300 g) of dark chocolate.
7 1/4 oz (200 g) of rich tea biscuits.
4 1/2 oz (125 g) of unsalted butter.
3 US tbsp (44 ml) of golden syrup.
3 1/2 oz (100 g) of miniature marshmallows.
2 tsp (2.6 g) of icing sugar.

Method 1 Making Rocky Road Fudge.
1. Line a 9 in × 9 in (23 cm × 23 cm) baking dish with parchment paper. Make sure that the parchment paper is cut large enough to overhang the baking dish by approximately 2 in (5.1 cm) on both sides. You can use a slightly smaller or larger baking dish if you prefer. This will determine how thick the rocky road fudge is going to be and how long it will take to set.
Using a smaller dish will make thicker rocky road fudge. However, this will take longer to set. Similarly, a larger dish will make thinner fudge which sets faster. Avoid using a baking dish that is smaller than 7 in × 7 in (18 cm × 18 cm) or larger than 11 in × 11 in (28 cm × 28 cm), as this may significantly change the consistency of the fudge and how it sets.
2. Cook the chocolate chips and sweetened condensed milk for 2-3 minutes. Add 1 3/5 cup (283.5 g) of bittersweet chocolate chips and 14  fl oz (410 ml) of sweetened condensed milk to a medium saucepan. Adjust the stovetop temperature to a medium heat. Stir the chocolate chips and condensed milk continuously as it cooks. Keep cooking the ingredients until the chocolate chips have melted and the ingredients have combined.
Remove the saucepan from the heat once the chocolate has melted.
3. Mix the salted peanuts and miniature marshmallows into the saucepan. Pour 2 1/2 cups (325 g) of salted peanuts and 2 cups (100 g) of miniature marshmallows into the saucepan with the chocolate and condensed milk mixture. Use a wooden spoon to combine the ingredients thoroughly.
Make sure that the miniature marshmallows are separated and not stuck together before you add these to the chocolate mixture. This is to avoid large clumps of marshmallow getting set into the rocky road.
Alternatively, use a whisk rather than a wooden spoon to combine the ingredients.
4. Pour the mixture into the prepared baking dish. You may need to hold onto the parchment paper to keep it in place. Use a spoon or spatula to scrape any leftover mixture into the dish.
Make sure that the mixture is spread out evenly in the dish.
5. Chill the mixture in the refrigerator for 1 hour until it’s set. Leave the baking dish in the refrigerator until it solidifies. After 1 hour, press on the mixture gently with a fork or the back of a spoon to check that it feels firm.
Alternatively, you can let the mixture set at room temperature rather than in the refrigerator. However, it will take longer to set this way.
Depending on the size of the baking dish that you used, the fudge may take up to 3 hours to set.
6. Slice the fudge into 1 in (2.5 cm) squares. Remove the fudge from the baking dish by lifting up the overhanging parchment paper. Place the fudge onto a chopping board to slice it.
You can store any leftover rocky road fudge in an airtight container in the refrigerator for up to 3 weeks.

Method 2 Making Rocky Road Bars.
1. Place parchment paper into a 9 in × 9 in (23 cm × 23 cm) baking dish. Cut a piece of parchment paper that will overlap the sides of the dish. You can use a slightly larger or smaller baking dish if you prefer, however, this may adjust how long it takes for the rocky road to set.
Alternatively, you can grease the baking dish with cooking spray instead.
2. Break 10 1/2 oz (300 g) of dark chocolate into small pieces. Use a knife or your hands to break up the block. The pieces don’t have to be perfect or even, as this is just to help the chocolate melt faster.
Simply snapping the block roughly into 6 pieces will be enough.
3. Crush 7 1/4 oz (200 g) of rich tea biscuits into rough pieces. Place the biscuits into a freezer bag. Use a rolling pin to crush the biscuits into pieces. Crush the biscuits until there is a combination of crumbs and smaller biscuit pieces in the freezer bag.
You can either use the rolling pin to crush the biscuits or the side of your fist.
4. Melt the butter, chocolate, and golden syrup over a low heat for 3-5 minutes. Place 4 1/2 oz (125 g) of unsalted butter, the dark chocolate pieces, and 3 US tbsp (44 ml) of golden syrup into a saucepan. Stir the mixture until it has melted and combined.
Melt the ingredients until you can’t see any lumps of chocolate.
Remove the saucepan from the heat when it is ready.
5. Set aside 4 1/2 fl oz (125 ml) of the mixture in a bowl. Use a ladle and measuring cup to scoop some of the butter, chocolate, and golden syrup mixture. Set the bowl aside and leave the rest of the mixture in the saucepan.
Alternatively, use a measuring jug rather than a cup so that you can keep the reserved mixture in there. Then you won't need to transfer it into a bowl.
Keep the reserved mixture close by as you will need to use it soon.
6. Add the biscuit pieces and miniature marshmallows to the saucepan. Pour the crushed biscuit pieces from the freezer bag and into the chocolate mixture in the saucepan. Add in 3 1/2 oz (100 g) of miniature marshmallows. Use a wooden spoon to combine the crushed biscuit pieces and the miniature marshmallows into the chocolate mixture.
Mix in the crushed biscuit pieces and miniature marshmallows thoroughly to avoid large clumps setting into the chocolate.
7. Transfer the mixture in the saucepan into the baking dish. Pour the contents of the saucepan into the baking dish. Hold the parchment paper in place in case it gets shifted in the process.
If you prefer, run a wet spatula over the top of the mixture once it’s in the dish to smooth it over.
You may need to spread the mixture out to the corners using a spatula if it stays in the middle of the dish.
8. Pour the reserved chocolate mixture into the baking dish. Tip the chocolate mixture out from the bowl and over the top of the bottom layer in the dish. You may need to use a spatula to help transfer the mixture.
This means that the bottom layer will have biscuit pieces and marshmallows and the top layer will just be chocolate, butter, and golden syrup.
You can smooth the top of this layer with a wet spatula if you prefer a smoother finish.
9. Refrigerate the rocky road for 2 hours until it is set. Place the baking dish into the refrigerator. Check it after 2 hours to make sure that it the chocolate is solid. Alternatively, you can leave it to chill overnight if you prefer.
The rocky road may take a slightly shorter or longer amount of time to set depending on the size of the baking dish that you used.
10. Dust the rocky road with icing sugar and cut it into 24 fingers. Use 2 tsp (2.6 g) of icing sugar to dust the top of the rocky road. Remove the rocky road from the baking dish by lifting up the parchment paper. Use a sharp knife to slice the rocky road into bars.
Store any leftover bars in an airtight container in the refrigerator. These will last for up to 3 weeks. Never leave rocky road bars in the sun as they will melt and spoil.

Tips.

There are many different rocky road variations that you can experiment with. Try adding popcorn, walnuts, dried fruit, honeycomb, or chocolate chips.

Things You’ll Need.

Making Rocky Road Fudge : 9 in × 9 in (23 cm × 23 cm) baking dish, Parchment paper, Medium saucepan, Wooden spoon or whisk, Fork or spoon, Chopping board, Knife.
Making Rocky Road Bars : 9 in × 9 in (23 cm × 23 cm) baking dish, Parchment paper, Knife, Rolling pin, Medium saucepan, Bowl, Ladle, Measuring cup or jug, Wooden spoon, Spatula, Knife.

Mei 24, 2020

how to cook pot barley

How to Cook Pot Barley.

Pot barley is a versatile grain that is often eaten as a side dish or incorporated into soups. It is less chewy than hulled barley but less processed than pearled barley, making it a tasty but nutritious option no matter how you choose to use it. Fortunately, cooking it is also a simple process. Boil it on the stove, in your oven, or in a pressure cooker until it turns soft and fluffy.



Ingredients.

Boiling Barley on the Stove.

1 cup (225 g) barley.

3 cups (710 mL) water.



Baking Barley in the Oven

1 cup (225 g) barley.

3 cups (710 mL) water.

1 tbsp (225 g) butter.

1 tsp (5.69 g) salt.



Using a Pressure Cooker.

1 cup (225 g) barley.

3 cups (710 mL) water.



Method 1 Boiling Barley on the Stove

1. Rinse the barley off under lukewarm water. Pour all of the barley into a strainer, then set the strainer in your sink. Use the water to wash off dust and other debris. If you notice any shells or other fragments among the barley, pick them out and throw them away.

2. Combine 1 cup (225 g) of barley with 3 cups (710 mL) of water. Pour everything into a pot on your stove, stirring the grain until it is all submerged. You can cook more barley if you need to, but adjust the amount of water you use to compensate. Try to keep the ratio at 1 part barley to 3 parts water to ensure the barley has plenty of water to cook in.

For example, to make ½ cup (112.5 g) of barley, use only 1 1⁄2 cups (350 mL) of water.

For additional flavoring, cook the barley in stock or broth instead of water.

3. Simmer the barley over medium-low heat for an hour. Bring the water to a boil before reducing the heat. Then, cover the pot to reduce the amount of time needed for the barley to boil. Set your timer, checking the pot on occasion to make sure the water continues to gently bubble.

The required cooking time may vary depending on your stove’s settings.

You can cook the barley without a lid. You may need to boil the barley for a little longer, but it will eventually cook through.

4. Check for doneness or taste the barley for a soft, chewy texture. Barley expands as it cooks, so the finished product will look about 3 times bigger than what you put in the pot. If you’re still unsure that it is done, try the barley – if it's a soft and chewy, it's done!

If you are familiar with other types of barley, pot barley is a little chewier than pearl barley but not as much as hulled barley.

5. Add more water if the barley isn’t done cooking and the pot is dry. Your barley may have absorbed all of the water in the pot, even if it isn't finished yet. Try adding about 1⁄4 to 1⁄2 cup (59 to 118 mL) of water and cooking until the barley reaches the consistency you desire.

If you still see water, you don’t need to add any more.

Check the barley every 5 minutes or so to prevent it from overcooking and add more water as needed. Take it out of the pot when it reaches the consistency you desire.

6. Drain any remaining water from the pot. Put on a pot-holder or use an oven mitt to avoid scorching your hands, then take the pot to the sink. The easiest way to drain excess water is by pouring the pot's contents into a strainer. You can also try tipping the pot to let out the excess water or moving the barley out of the pot with a slotted spoon.

If you don’t see a lot of water in the pot, you may be better off letting the barley absorb it. Cover the pot and let the barley rest for about 10 minutes.

7. Fluff the barley with a fork before serving it. While the barley is still in the pot, stir it with a form to prevent the grain from turning sticky due to released starch. Store leftover barley in a sealed container in the fridge for up to 5 days. Move the barley into an airtight plastic container within 2 hours of cooking it, then refrigerate it right away to avoid harmful bacterial growth. Dispose of any leftover barley when t gets too mushy or begins rotting.

You can also store the barley in a sealed bag or container in the freezer for up to 1 month.



Method 2 Using a Pressure Cooker.

1. Soak the barley for 4 hours if possible. Soaking the barley saturates it, reducing the cooking time it needs to get soft and fluffy. If you have time to spare, fill a bowl with 4 times more lukewarm water than the amount of barley you plan on cooking. Add the barley and let it rest there for a few hours.

For example, if you plan on cooking 1 c (225 g) of barley, place it in 4 cups (950 mL) of water.

If you can, soak the barley overnight for best results.

2. Fill a pressure cooker with about 3 cups (710 mL) of water. This is the standard amount of water to use for 1 cup (225 g) of barley. If you plan on cooking a different amount of barley, adjust the amount of water you use. No matter how much barley you make, keep the ratio around 3 parts water to 1 part pot barley in the pressure cooker.

If you didn’t soak the barley in advance, you may need more water. Add about 4 1⁄2 cups (1,100 mL) of water per 1 cup of barley.

For additional flavoring, cook the barley in stock or broth. Alternatively, use it as part of a soup or stew you make in the pressure cooker.

3. Cook the barley for 20 minutes on high heat. Stir the barley into the water, making sure all of the grains are submerged before you close the lid. The barley will cook relatively quickly. When it’s done, vent the steam and taste the barley to make sure it is tender but slightly chewy.

You can also simmer the barley by utilizing low heat, high pressure settings. Cooking barley this way is as slow as it is on the stove, but the grains may taste more tender when they’re done.

4. Drain and fluff the barley before serving it. Scoop the barley out with a slotted spoon to eliminate any leftover moisture on it. Place it in a bowl, then mix it with a fork or another utensil to plump it up and prevent it from becoming sticky.

5. Serve the barley and store the leftovers for up to 5 days. After using the barley, move any leftovers into a resealable container within 2 hours of cooking. Make sure the container is airtight. As long as it is properly covered, the barley should last a while, but throw it away if it tastes mushy or smells rancid.

The cooked barley can be stored in the freezer for up to a month, but make sure it is in a sealed, freezer-safe container or bag.



Method 3 Baking Barley in the Oven.

1. Pour 1 cup (225 g) of pot barley in an oven-safe dish. Ceramic or glass dishes are the best choices for baking barley in the oven. You may be able to use something like a skillet if it is large enough to hold all the ingredients. If you are uncertain how safe a dish is for oven use, avoid using it.

A 1 1⁄2 US quarts (1,400 mL) dish is the perfect size for the barley and liquid ingredients, but use a bigger dish or multiple dishes if you plan on making more.

2. Add water, butter, and salt to the barley. Set a separate pot on your stove and boil about 2 cups (470 mL) of water. When it is done, pour it directly onto the barley. Then, immediately add 1 tbsp (225 g) of butter and 1 tsp (5.69 g) of salt, mixing them until they disperse in the water.

Increase the amount of water you use if you plan on cooking larger batches of barley. Keep the ratio 2 parts water to 1 part barley.

You can also use stock or broth for more flavor. Vegetable stock is a good choice if you plan on cooking vegetables with the dish.

If you like your barley to taste more buttery, add up to 3 tbsp (675 g) of butter. This can improve your dish if you add ingredients like mushrooms, peppers, or celery.

3. Add vegetables or seasonings to the dish if you desire. Baking the barley in water will give you a simple dish that is a lot like barley cooked on the stove. For more complex flavors, try incorporating herbs and vegetables into the dish. You can make the barley into a casserole that goes well as a side to a main course.

For example, brown some sliced mushrooms and garlic, then add them to the oven dish. You can also soften onions, celery, or peppers. For seasoning, pour some thyme into the dish.

4. Bake the barley in the oven for 1 hour. Preheat the oven to 375 °F (191 °C), then cover the dish with aluminum foil and place it on the oven’s center rack.

While barley can be cooked in an uncovered dish, it may take a little longer. Check the barley to make sure it expanded and softened. Most of the water in the dish should be gone by the time the barley is done cooking.

5. Stir the barley with a fork before serving it. By doing this, you may notice the barley plumping up. It also loses that unpleasant sticky taste you sometimes get with cooked grains.

You don’t actually need a fork. A spoon or another utensil is fine. Always stir the barley before serving it!

6. Store the barley for up to 5 days in the refrigerator. Avoid leaving cooked barley at room temperature for more than 2 hours. Find a resealable container to put leftover barley in. It should be good for a few days before it gets mushy or rancid.

For freezer storage, put the barley in a resealable freezer bag or container. The barley should last about 1 month.



Tips.

If you can’t find pot barley to purchase, use hulled or pearled barley instead.

Pot barley is slightly more refined than hulled barley, so it tastes less chewy. It is less refined than pearled barley, so it has more nutrients.

Pot barley is often mixed into soups and broths to thicken them. It can also replace rice in dishes like risotto or made into a salad.

Things You’ll Need.

Boiling Barley on the Stove : Stove, Pot, Measuring cup, Pot-holder.

Using a Pressure Cooker : Pressure cooker, Measuring cup.

Baking Barley in the Oven : Stove, Oven, Oven-safe dish, Pot, Measuring cup, Measuring spoons, Fork.

Februari 24, 2020

How To Make Perfect Chocolate Chip Cookies.

How To Make Perfect Chocolate Chip Cookies.

By : Scott Loitsch & Claire King.

Total Time : 56 minutes.
Prep Time : 18 minutes.
Cook Time : 20 minutes.

Ingredients for 18 cookies.

1 cup bread flour (125 g).
¾ cup all-purpose flour (95 g).
2 teaspoons kosher salt, or 1½ teaspoons table salt.
1 teaspoon baking soda.
1 cup unsalted butter (225 g), 2 sticks.
2 tablespoons water, room temperature.
1 cup dark brown sugar (220 g).
½ cup white sugar (100 g).
2 teaspoons vanilla extract.
1 teaspoon espresso powder.
1 large egg.
1 large egg yolk.
½ cup semi-sweet chocolate chips (85 g).
5 oz dark chocolate (130 g), chopped.

Preparation.

In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.

Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes.
In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
Add the egg and yolk and beat until incorporated.
Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.

Using a wooden spoon, fold the chocolate chips and chunks into the dough
Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
Preheat the oven to 350˚F (180˚C).
Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
Bake in a preheated oven for 12-14 minutes.
Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
Enjoy!

Juli 23, 2020

How to Melt Candy Melts

How to Melt Candy Melts.

Candy melts are often used to make candy and coat cake pops. They are similar to white chocolate, but don't actually contain any cocoa. As such, you can't melt them the same way that you would melt white, milk, or dark chocolate. While you can always refer to the instructions printed on the back of the bag, there are a few tricks that you can use to ensure that you end up with a perfect batch each time.

Method 1 Microwaving Candy Melts.
1. Empty a package of candy melts into a microwave-safe bowl. Most packages contain 12 to 16 ounces (340 to 452 g) of wafers. If your package contains more than that, measure out 12 to 16 ounces (340 to 452 g) of wafers into a bowl and save the rest for later.
Altrnatively, empty the candy melts into a heavy-duty, plastic, resealable bag, then zip it tightly.
For a smaller batch, fill a plastic piping bottle halfway with candy melts instead. Leave the bottle's lid off.
2. Heat the candy melts in the microwave for 1 minute at about 40% power. Do not use full power; slow and steady is the key here. If you use full power, the wafers may overheat and turn hard, like seized chocolate.
Depending on the strength of your microwave, you may have to go as low as 30% power or as high as 50%. Do not go higher than 50% power, however.
3. Stir the candy melts with a rubber spatula. Use a pot holder or oven mitt to take the bowl out of the microwave. Give the wafers a stir with a rubber spatula. Don't worry if they don't look fully melted yet.
If you're using a plastic bag, gently massage the bag. Use a towel or oven mitt to protect your hand.
If you poured the wafers into a bottle, knead the bottle instead. If the bottle is too hot, cover your hand with a towel or oven mitt to protect it.
4. Heat and stir the wafers at 30-second intervals until they melt. Pop the bowl back into the microwave and heat it for 30 seconds at 40% power. Take the bowl out, then give the wafers a stir. Repeat this process until the candy takes on a honey-like consistency.
As the candy continues to melt, reduce the intervals to 20 and then to 15 seconds to prevent overheating.
If you put the candy into a plastic bag, massage the bag after each 30-second interval.
If you are using a plastic bottle, heat the bottle at 15-second intervals instead. Stir the candy melts with a skewer or knead the bottle with your hands.
5. Use the candy as desired. Pour it into plastic candy molds, drizzle it over homemade chocolate, or dip cake pops into it. Be sure to work quickly, however, or the candy will harden.
If the candy does harden, just pop it back into the microwave for 10 to 15 seconds, then give it a stir.

Method 2 Using a Double-Boiler.
1. Fill a pot with water 2 inches (5.1 cm) of water. This will be your double-boiler, so make sure that the bottom of the heat-safe glass bowl that you'll be using doesn't touch the water. If you need to, set the bowl on top of the pot to test it out, but be sure to take it off later.
The water should be about 1 inch (2.5 cm) away from the bottom of the bowl.
This method works the best for dipping cake pops and fruit.
2. Bring the water to a simmer, then take it off the burner. This is important; if you leave the pot on the stove, the candy will overheat and burn. Low heat is key to melting the candy.
3. Place the bowl on top of the pot, then add the candy melts. Make sure that the bowl is made from glass and heat-safe. A metal bowl will generate too much heat, and a plastic bowl may warp. You can try using an actual double-boiler made from 2 pots, but it may get too hot. A bowl would be much better.
How many wafers you add is up to you. You can use the entire bag or just a portion.
4. Stir the wafers until they melt and achieve a honey-like consistency. Use a rubber spatula for this, as the melting wafers may stick to a wooden or metal one. As you continue to stir, the wafers will soften and melt together.
The candy is ready when it is smooth and dribbles slowly off of the spatula, like honey.
5. Use the melted candy for your project. Leave the bowl on the pot if you are dipping things into it, like cake pops, marshmallows, or strawberries. This way, the candy will remain fluid and easy to work with.
If you want to use the candy for drizzling or filling molds, scoop it up with a spoon or sauce ladle.

Method 3 Using a Slow Cooker for Large Amounts.
1. Empty 1 package of candy melts into a slow cooker or crock pot. A typical package of candy melts contains about 12 to 16 ounces (340 to 452 g) of wafers. If your package is larger than that, measure out 12 to 16 ounces (340 to 452 g), and start with that.
This method is ideal for large amounts of candy melts, between 3.5 and 5 pounds (1.6 and 2.3 kg), or 3.5 to 5 bags.
You will be adding more candy melts into the slow cooker later.
2. Turn the slow cooker onto a LOW heat setting. Never use a high heat setting, as this will cause the candy to burn. The key to melting the candy perfectly is to use a low, slow heat.
Make sure that your slow cooker is on a heat-safe surface, such as tile or marble.
3. Allow the wafers to melt for about 20 minutes, stirring occasionally. How long it takes for the wafers to melt will vary a little each time, but expect it to take about 20 minutes. Use a rubber spatula to stir the candy every so often to help it melt faster.
Do not get impatient and turn the heat up. The candy will burn.
4. Add a second package of candy melts and stir it until it melts. This second batch shouldn't take as long to melt as the first batch. Expect this batch to take anywhere from 10 to 15 minutes.
Be sure to scrape the bottom of the slow cooker. This will ensure that everything melts evenly.
5. Continue to add bags of candy melts until you get your desired amount. Wait for each batch to melt before adding another bag. Plan on using between 3.5 and 5 bags of candy melts total.
As you add more batches of candy, they will melt faster and faster.
6. Switch the slow cooker to a WARM setting, then use the candy as desired. This setting will keep the candy in a fluid state without actually overheating it. This is perfect for projects like cake pops. If you wish to use the candy to fill molds or drizzle over things, you can turn the slow cooker off.
Use a spoon or sauce ladle to scoop the melted candy up and drizzle it over treats. You can also use a spoon or sauce ladle to pour the candy into molds.

Method 4 Coloring, Flavoring, and Thinning Candy Melts.
1. Add colored wafers to a batch of white wafers to create pastel shades. Empty a bag of white wafers into your bowl, pan, or slow cooker, then add a handful of colored wafers. Melt the candy as desired, then add in more colored wafers until you get the shade you want.
Colored candy melts are vibrant, so it's easier to color a batch of white wafers with a few colored ones than the other way around.
2. Mix 2 or more colors to create a new color. Candy melts come in all sorts of colors, but if you want a specific color, like blue-green or red-orange, you will have to mix it yourself. Simply add a little bit of each color (not the entire bag) into your bowl, pot, or slow cooker, then melt it as directed.
Check the manufacturer's website; sometimes they post color combinations.
3. Use oil-based food coloring and white wafers as an alternative. Use a toothpick or skewer to pick up a drop of oil-based food coloring, then dip it into the melted candy. Stir it in with a rubber spatula. Add more drops until you get the color you want.
Do not use liquid food coloring, or the candy will seize. You can find oil-based food coloring in the baking section of a craft store.
4. Flavor candy melts with oil-based candy flavoring, if desired. Melt the wafers using 1 of the methods above, then stir in 1/4 to 1/2 teaspoon of oil-based candy flavoring. Do not use regular extracts, as these are water-based and will cause the candy to seize.
You can find oil-based candy flavoring in the baking section of a craft store.
A dram is the same thing as a bottle.
Candy melts taste like vanilla on their own. Candy flavoring can give more unique flavors, like strawberry.
5. Stir in 1 teaspoon of shortening if the candy melts are too thick. The melted wafers should be thin enough to drip off a spoon like honey. Sometimes, however, the melted candy is too thick to do that, even after it's been melted. If that happens, stir in 1 teaspoon of shortening for every 12 to 16 ounces (340 to 452 g) of candy melts.
If you put the candy into a plastic bag, open the bag first, then add the shortening. Close the bag, and massage the shortening in.
For plastic bottles, add the shortening into the bottle, then stir it in with a skewer.

Tips.
If the candy is still too thick after you add shortening, you may have overheated it. In this case, discard the candy and try again.
Sometimes, you may need more than 1 teaspoon of shortening. In this case, just add more shortening until you get the consistency you need.
Use your candy melts within 3 months of buying them. After 3 months, they won't be as fresh anymore, and may not melt properly.
Make new wafers with leftover candy on a sheet of wax paper. Peel them off once they harden, then store them in a plastic bag.

Warnings.

Avoid adding too much shortening. If you do, the candy may not set up properly.
Avoid getting the melted candy wet, or it may seize. If it seizes, stir in some shortening. If that doesn't fix it, toss it and melt a new batch.

Things You'll Need.

Microwaving Candy Melts : Microwave-safe bowl, Rubber spatula, Candy melts.
Using a Double-Boiler : Large saucepan, Heat-safe glass bowl, Rubber spatula, Candy melts.
Using a Slow Cooker for Large Amounts : Slow cooker, Rubber spatula, Candy melts.
Coloring, Flavoring, and Thinning Candy Melts : Oil-based food coloring (optional), Oil-based candy flavoring (optional), Shortening (optional).

Mei 26, 2020

How to Make Chocolate Bark

How to Make Chocolate Bark.

Chocolate bark is a popular treat around the holidays and is a perfect snack to bring to a party. Chocolate bark is incredibly easy to make and can be whipped up in less than 1 hour! Using ingredients that might already be in your home, including nuts, chocolate chips, and dried fruit, you can make a delicious treat for friends and family.

Ingredients.
3/4 cup (170 grams) of raw nuts or hard candy.
12 ounces (340 g) of chocolate chips.
1/4 cup (57 grams) of dried fruit.

Part 1 Getting the Nuts and Chocolate Ready.
1. Toast the nuts at 350 °F (177 °C) for 5-10 minutes. Measure ¾ cup (170 grams) of raw nuts and place them on a rimmed baking sheet covered in aluminum foil. Toast the nuts for about 8 minutes, or until their edges turn golden. Sometimes the nuts will turn golden in as little as 6 minutes. Other times, they’ll take closer to 10 minutes. Check on the nuts after 5 minutes to monitor their progress.
You can choose from almonds, hazelnuts, pecans, or pistachios. If you want to use more than 1 kind of nut, go right ahead!
Tip: Certain nuts work best with certain kinds of chocolate. If you’re using dark chocolate, use pecans, peanuts, hazelnuts, or almonds. If you’re melting milk chocolate, go with walnuts because they’re milder than other nuts. Finally, if you’re making white chocolate bark, use macadamia nuts.
2. Chop the nuts into small pieces. Transfer the nuts from the oven to a cutting board once they've cooled. Scoop the nuts into a pile and roughly chop them with a large knife.
If you can't or don't want to use nuts, substitute a hard candy like Jolly Ranchers, peppermints, or M&Ms for your crunchy ingredient. Put these candies on a plate and stick them in the microwave for 10 seconds to soften them up. Then, transfer the candies to your cutting board and chop them up into tiny pieces.
3. Melt 12 ounces (340 g) of chocolate chips in the microwave. Take the chocolate chips and place them in a microwave-safe bowl. Then, put the bowl in the microwave and melt the chocolate in 30-second increments. Take the bowl out after each 30-second increment and stir the chocolate with a spatula.
When the chocolate is about 90% melted, it’s done. Keep stirring at that point to completely dissolve the remaining pieces.
You can use chocolate bars instead of chocolate chips if desired. Additionally, choose your favorite kind of chocolate, whether that's white, milk, dark, or a combination.
Tip: You can melt chocolate on your stove or in a double boiler if you don’t want to use the microwave for this step.

Part 2 Combining Your Ingredients to Make Chocolate Bark.
1. Spread the chocolate over a parchment-lined baking sheet. Use a spatula to transfer the melted chocolate from the bowl to the baking sheet. Spread the chocolate evenly over the middle of the baking sheet. Make the layer of chocolate about 0.25 inches (0.64 cm) thick.
If you make the thickness about 0.25 inches (0.64 cm), the chocolate won’t reach the edges of the baking sheet and will be easier to remove from the sheet when it’s hardened.
2. Sprinkle the chopped nuts and dried fruit over the chocolate. Take the nuts and spread them evenly over the layer of chocolate. Then, take ¼ cup (57 grams) of dried fruit and sprinkle it onto the chocolate. Use your palms to lightly press the nuts and fruit into the chocolate.
As an alternative, you can combine the nuts and chocolate before placing the 2 ingredients on the baking sheet. This way, the chocolate will harden around the nuts as opposed to below them.
Best Chocolate and Fruit Pairings.
Milk Chocolate: Apricots, cherries, coconuts.
Dark Chocolate: Cherries, coconut, pears, raspberries.
White Chocolate: Blackberries, blueberries, oranges.
3. Let the chocolate cool at room temperature for 2-4 hours so it can harden. Once you’ve added the nuts and fruit, give the bark time to cool and harden. Check on the bark after 2 hours to see how it’s doing. Lightly poke at it with a spatula to feel if it has hardened.
If you feel the nuts and fruit move within the chocolate, it hasn’t completely hardened yet.
Tip: If you’re in a hurry and need the bark to harden quickly, place the baking pan in your fridge for about 15 minutes.
4. Break the chocolate into pieces with your hands. Wash your hands and break up the bark into about 25 pieces. You don’t need to break the bark into similar-shaped pieces. Instead, break the bark into triangles and squares that are about 4 inches (10 cm) long.
Serve the bark immediately so everyone can eat it when it’s fresh and ready.
5. Store the bark at room temperature to save it for later. If you don’t want to eat all of the bark in one sitting, store the remaining pieces in an air-tight container at room temperature. Chocolate bark will stay fresh for up to 1 week.
You can also keep the chocolate bark in the fridge, but only store it in the fridge for 3-4 days at most.

Juni 22, 2020

How to Make Chocolate Bark

How to Make Chocolate Bark.

Chocolate bark is a popular treat around the holidays and is a perfect snack to bring to a party. Chocolate bark is incredibly easy to make and can be whipped up in less than 1 hour! Using ingredients that might already be in your home, including nuts, chocolate chips, and dried fruit, you can make a delicious treat for friends and family.

Ingredients.
3/4 cup (170 grams) of raw nuts or hard candy.
12 ounces (340 g) of chocolate chips.
1/4 cup (57 grams) of dried fruit.

Part 1 Getting the Nuts and Chocolate Ready.
1, Toast the nuts at 350 °F (177 °C) for 5-10 minutes. Measure ¾ cup (170 grams) of raw nuts and place them on a rimmed baking sheet covered in aluminum foil. Toast the nuts for about 8 minutes, or until their edges turn golden. Sometimes the nuts will turn golden in as little as 6 minutes. Other times, they’ll take closer to 10 minutes. Check on the nuts after 5 minutes to monitor their progress.
You can choose from almonds, hazelnuts, pecans, or pistachios. If you want to use more than 1 kind of nut, go right ahead!
Tip: Certain nuts work best with certain kinds of chocolate. If you’re using dark chocolate, use pecans, peanuts, hazelnuts, or almonds. If you’re melting milk chocolate, go with walnuts because they’re milder than other nuts. Finally, if you’re making white chocolate bark, use macadamia nuts.
2. Chop the nuts into small pieces. Transfer the nuts from the oven to a cutting board once they've cooled. Scoop the nuts into a pile and roughly chop them with a large knife.
If you can't or don't want to use nuts, substitute a hard candy like Jolly Ranchers, peppermints, or M&Ms for your crunchy ingredient. Put these candies on a plate and stick them in the microwave for 10 seconds to soften them up. Then, transfer the candies to your cutting board and chop them up into tiny pieces.
3. Melt 12 ounces (340 g) of chocolate chips in the microwave. Take the chocolate chips and place them in a microwave-safe bowl. Then, put the bowl in the microwave and melt the chocolate in 30-second increments. Take the bowl out after each 30-second increment and stir the chocolate with a spatula.
When the chocolate is about 90% melted, it’s done. Keep stirring at that point to completely dissolve the remaining pieces.
You can use chocolate bars instead of chocolate chips if desired. Additionally, choose your favorite kind of chocolate, whether that's white, milk, dark, or a combination.
Tip: You can melt chocolate on your stove or in a double boiler if you don’t want to use the microwave for this step.

Part 2 Combining Your Ingredients to Make Chocolate Bark.
1. Spread the chocolate over a parchment-lined baking sheet. Use a spatula to transfer the melted chocolate from the bowl to the baking sheet. Spread the chocolate evenly over the middle of the baking sheet. Make the layer of chocolate about 0.25 inches (0.64 cm) thick.
If you make the thickness about 0.25 inches (0.64 cm), the chocolate won’t reach the edges of the baking sheet and will be easier to remove from the sheet when it’s hardened.
2. Sprinkle the chopped nuts and dried fruit over the chocolate. Take the nuts and spread them evenly over the layer of chocolate. Then, take ¼ cup (57 grams) of dried fruit and sprinkle it onto the chocolate. Use your palms to lightly press the nuts and fruit into the chocolate.
As an alternative, you can combine the nuts and chocolate before placing the 2 ingredients on the baking sheet. This way, the chocolate will harden around the nuts as opposed to below them.
Best Chocolate and Fruit Pairings.
Milk Chocolate: Apricots, cherries, coconuts.
Dark Chocolate: Cherries, coconut, pears, raspberries.
White Chocolate: Blackberries, blueberries, oranges.
3. Let the chocolate cool at room temperature for 2-4 hours so it can harden. Once you’ve added the nuts and fruit, give the bark time to cool and harden. Check on the bark after 2 hours to see how it’s doing. Lightly poke at it with a spatula to feel if it has hardened.
If you feel the nuts and fruit move within the chocolate, it hasn’t completely hardened yet.
Tip: If you’re in a hurry and need the bark to harden quickly, place the baking pan in your fridge for about 15 minutes.
4. Break the chocolate into pieces with your hands. Wash your hands and break up the bark into about 25 pieces. You don’t need to break the bark into similar-shaped pieces. Instead, break the bark into triangles and squares that are about 4 inches (10 cm) long.
Serve the bark immediately so everyone can eat it when it’s fresh and ready.
5. Store the bark at room temperature to save it for later. If you don’t want to eat all of the bark in one sitting, store the remaining pieces in an air-tight container at room temperature. Chocolate bark will stay fresh for up to 1 week.
You can also keep the chocolate bark in the fridge, but only store it in the fridge for 3-4 days at most.

Mei 24, 2020

How to Make Buckeyes

How to Make Buckeyes.

If you love the taste of peanut butter and chocolate, you can't go wrong with buckeyes. Buckeyes are basically delicious little peanut butter balls, coated in rich chocolate. They are called "buckeyes" because they resemble the nut of the buckeye tree – although these sweet treats taste much better!

Ingredients.
11/2 cups peanut butter (355mL), 1/2 cup butter (118mL), 1 tsp. vanilla (5 mL), 16 oz. confectioners sugar/powdered sugar (454g).
6 oz. semi-sweet chocolate chips (170g), 2 tbsp. shortening (30mL), 1 tsp. ground cinnamon, optional (2.3g).

Part 1 Making the Peanut Butter Balls.
1. Mix butter, cinnamon, vanilla, powdered sugar, and peanut butter. Soften the butter to room temperature so that it blends easily with the other ingredients. The quickest way to blend everything is to use an electric mixer, but stirring your mixture with a spoon can be just as effective, though slower. Continue mixing until everything blends together into smooth dough.
2. Shape the peanut butter dough into balls. Scoop about 2 tablespoons of dough out at a time. Roll the peanut butter in your palms until you've created small, smooth balls. For reference, your peanut butter balls should be no larger than a ping pong ball.
3. Chill the peanut butter balls in the refrigerator. Line a cookie sheet with wax paper. After you've rolled all of the peanut butter dough into balls, place them in rows on the wax paper. Pop that into your fridge and let them chill for at least 30 minutes. By chilling the peanut butter balls, they'll maintain their shape better while you add the chocolate coating.

Part 2 Creating the Chocolate Coating.
1. Melt the chocolate and shortening. Place the chocolate in a double-boiler and heat the water so that it is simmering, but not boiling. Continue to stir as the chocolate chips begin to melt from the heat. Once the chocolate is smooth and creamy, add the shortening. Continue to stir frequently so that your chocolate mixture doesn't burn.
If you do not have a double boiler, you can simply nestle a heat-safe bowl inside a pan of water. You can see how to do that here!
You can also very carefully melt your chocolate in the microwave. Put your chocolate in a shallow bowl, and heat it for one minute on medium high heat. Stir it thoroughly, and put it back in the microwave. Continue cooking the chocolate for 15-20 seconds at a time, stirring after each interval. Do this until your chocolate is completely melted.
2. Insert a toothpick into the peanut butter balls. Once the peanut butter balls are thoroughly chilled, poke a toothpick into the center. Make sure that the toothpick can support the weight of the peanut butter ball without breaking. You will need to be able to hold the peanut butter ball with the toothpick while you dip it into the chocolate.
If you created larger balls or simply can't hold it with a toothpick, you can use a fork to hold the balls. Because they'll create multiple holes in the dough, smooth the holes over with your finger after you remove the fork.
3. Dip each peanut butter ball into the chocolate. Dip the balls about halfway into the chocolate, so that they aren't completely coated in the chocolate. This will leave a bit of the brown peanut butter exposed, giving it the appearance of a buckeye. After coating the peanut butter, place the buckeye on wax paper, chocolate-side down. Don't forget to remove the toothpick.
4. Let the buckeyes cool in the refrigerator. This will allow the chocolate to harden. It can be difficult to wait for them to firm up, but it's worth it! Remove your buckeyes from the refrigerator, and enjoy!
You can keep your buckeyes for about two weeks at room temperature, or a bit longer in the refrigerator. If you pop them in your freezer, you can save them for several months!

Community Q&A.

Question : What should I do if the toothpick comes out?
Answer : Try to place it back in firmly, or use wooden kabob sticks for a sturdier grip instead.
Question : What if your toothpick keeps coming out
Answer : Bake it for 20 more minutes and then firmly stick it in place. The toothpick should stay in then.

Tips.
Don't be afraid to experiment with different variations. You can easily make buckeyes with white chocolate – they just won't look like actual buckeyes, but that's OK![8] Dark chocolate is another delicious option.
You can use creamy or chunky peanut butter, and you can even use almond butter, cashew butter, or sunflower butter.[9] You can tailor these ingredients to make your perfect buckeyes.

Things You'll Need.
Electric mixer (optional) or mixing utensils, Double boiler or bowl nestled in pot of water, Wax paper, Toothpicks.

Mei 22, 2020