Chocolate Dipped Death (32 page)
Read Chocolate Dipped Death Online
Authors: SAMMI CARTER
Remove from heat and stir in the dark rum and vanilla. Beating constantly, slowly pour the hot syrup over the egg white mixture.
Beat in coffee powder and ground cinnamon. Continue beating until mixture begins to lose its gloss, and a small amount of mixture holds a soft peak when dropped from a spoon.
If the mixture becomes too stiff for the mixer, beat with a heavy wooden spoon.
Drop by teaspoonfuls onto waxed paper.
Let cool.
Store in a tightly covered container at room temperature.
Lady Slippers
(Butterscotch Drops)
Yields: about 4 dozen
2 cups sugar
1/4 cup light corn syrup
1/2 cup (1 stick) real butter
2 tablespoons water
2 tablespoons white wine vinegar (don’t substitute another kind)
1/4 cup light corn syrup
1/2 cup (1 stick) real butter
2 tablespoons water
2 tablespoons white wine vinegar (don’t substitute another kind)
Combine all ingredients in 2-quart heavy saucepan. Stir and cook mixture over medium heat until the sugar is dissolved.
Reduce heat and cook at a medium boil, stirring as needed to control foaming and avoid sticking as mixture thickens. If sugar crystals form on sides of pan, wipe down with a moistened pastry brush.
Cook to the hard crack stage (300° on a candy thermometer).
Remove from heat and let mixture stand for 1 minute.
Meanwhile, butter 2 sheets of aluminum foil and place on 2 baking sheets. Quickly drop teaspoonfuls of butterscotch onto foil, making patties about 1 inch in diameter. Space them at least 1/2 inch apart.
If the candy thickens and does not drop easily, set the pan in hot water until the mixture is again workable.
Strawberry Bonbons
Yields: 40 berries
1 can sweetened condensed milk
2 7-oz. packages flaked coconut
1 4-oz. package strawberry gelatin
1 cup blanched almonds
1 teaspoon almond extract
red food coloring
water
2 7-oz. packages flaked coconut
1 4-oz. package strawberry gelatin
1 cup blanched almonds
1 teaspoon almond extract
red food coloring
water
2
1/4 cups confectioners’ sugar, sifted
2 tablespoons heavy cream
green food coloring
(You’ll also need a pastry bag with an open star tip)
1/4 cups confectioners’ sugar, sifted
2 tablespoons heavy cream
green food coloring
(You’ll also need a pastry bag with an open star tip)
Combine the milk, coconut, 1/3 cup of the gelatin, almonds, and almond extract. Add red food coloring to tint the mix to the shade you want.
Chill for one hour.
Using 1/2 tablespoon-size drops of the mix, form into strawberry shapes. Sprinkle the remaining gelatin onto waxed paper and roll each strawberry to coat.
Using a pastry brush, lightly brush each strawberry with water.
In a small bowl, combine the confectioners’ sugar, heavy cream, and green food coloring.
Using the pastry bag and open star tip, pipe leaves on top of each strawberry. Place bonbons on baking sheets lined with waxed paper. Chill berries for one hour.
Store covered at room temperature.
Rocky Road Drops
Yields: 5 dozen
1 11
1/2 oz. package milk chocolate morsels
1 14-oz. can sweetened condensed milk
3 cups miniature marshmallows
2 cups dry roasted peanuts
1 cup raisins
1/2 oz. package milk chocolate morsels
1 14-oz. can sweetened condensed milk
3 cups miniature marshmallows
2 cups dry roasted peanuts
1 cup raisins
In the top of a double boiler, over hot (but not boiling) water, melt chocolate morsels together with sweetened condensed milk; remove from heat.
In large bowl, combine the marshmallows, nuts, and raisins; stir in chocolate mixture.
Drop by teaspoonfuls onto baking sheets lined with waxed paper.
Chill for 2 hours or until firm.
Store loosely covered in cool, dry place.
Celestial Chocolate French Toast
Yields: 6 servings
3 1.55 oz. milk chocolate candy bars (no nuts)
3 eggs
1 cup milk
1 teaspoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
12 slices day-old bread
2 tablespoons real butter
confectioners’ sugar (for dusting at the end)
3 eggs
1 cup milk
1 teaspoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
12 slices day-old bread
2 tablespoons real butter
confectioners’ sugar (for dusting at the end)
Break each candy bar in half, the short way. Grate just a little chocolate (no more than 1/2 teaspoon off of each piece) and save in a small bowl for later.
In a medium bowl, beat the eggs with the milk, sugar, vanilla, and salt. Pour half of this mixture into a large (13 x 9-inch) un-greased baking dish.
Layer six slices of bread horizontally over the egg mixture. Place one piece of candy bar in the center of each piece of bread. Top each slice with remaining pieces of bread like sandwiches. Pour the remaining egg mixture over the sandwiches. Let this stand for at least 5 minutes so the bread can absorb the egg mixture.
On a griddle or in a large skillet, melt the butter over medium heat. Fry sandwiches until golden brown on both sides. Add an additional 2 teaspoons of butter midway, if cooking in batches.
To serve, cut each sandwich diagonally. Dust with confectioners’ sugar and sprinkle with chocolate shavings.
1
Add 1 cup chopped walnuts or pecans to mixture with coffee powder and cinnamon if desired.
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