Candy Recipes

November 3, 2008

Candy Recipe: Sea Salted Smoked Almond Chocolate Bark

almondbark12.jpgHalloween is over, which means its time to shift our attention to the holidays - Thanksgiving and one of the "Big 4" candy holidays - Christmas. Here is a great recipe from Elle's New England Kitchen that we can't wait to try. Looks like it will make a great gift as well.

Sea Salted Smoked Almond Chocolate Bark

Long list of ingredients:

-8 oz. Nestle Chocolatier 53% Cacao Dark Chocolate Baking Bar, broken into pieces (OR your favorite dark chocolate--not too bittersweet because you want some sweetness to balance out the salt and smoked almonds)
-1/2 cup smoked-flavored almonds, coarsely chopped, divided (but I use more)**
-1/8 teaspoon sea salt (preferably large crystal) (I also use more than this)**

**Eyeball these two, ok? If you think you want more nuts, go for it. And the salt--1/8 tsp? Who are they kidding? I like some in every single bite, so I sprinkle some all over, I don't measure it--but it's more than a skimpy 1/8 tsp.

Extremely complicated directions:

Line 8-inch baking pan with parchment or wax paper.
Microwave the chocolate in uncovered, microwave-safe bowl on high for 1 minute, then stir. The chocolate may keep some of it's shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
Stir in 1/4 cup almonds.
Pour into the lined pan.
Sprinkle with remaining almonds.
Tap pan several times to spread the chocolate and settle the nuts.
Sprinkle with sea salt.
Refrigerate for about 1 hour or until firm.
Break into pieces.
Store in air-tight container at room temperature.

Bob Wallace at Permalink | social bookmarking

October 24, 2008

Candied Grapefruit Peel

peels on baking sheet.jpgMy grandfather used to always have these at his house. As a young kid, I veered away from them and straight to the raisin clusters (who wouldn't??). But I'm thinking its time to see what I was missing. Thanks to Cooking Books for the recipe and photo.

Candied Grapefruit Peel

2 grapefruits
2 1/4 cups sugar, plus 1 cup for coating dried peel

Cut the grapefruit in quarters and juice them. Hold on to the juice for another use, something like this one. With your hands, start on one end of the grapefruit quarter and begin pulling up on the pulp. The membrane should begin to let go of the pith and you should be able to pull the whole thing out in one chunk (see picture). If there's plup or membrane left on, you can use a grapefruit spoon to scrape it off. You should be left with a nice clean pith and peel.

Cut the grapefruit peel into 1/4 inch strips. I found it was easiest to do this with a serrated knife, with the peel site facing up.

Fill a 2-quart sauce pan with water and bring the water to a boil. Simmer the peel for 5 minutes, then drain. Re-fill the pan with fresh water, return to a boil, and add the peel back in, simmering for 5 minutes again. You want to do this for a total of three times so that the grapefruit peel will loose its bitterness.

Once you have boiled the peels for the third time, combine the 2 1/4 cups sugar with 1 1/2 cups water in the same sauce pan. Over medium-low heat, stir the mixture until the sugar dissolves completely, then add the peel back in. Brush down the sides of the pan with a pastry brush dipped in cold water so that the simple syrup doesn't burn.

Return the peels to the water, increase the heat so that the liquid comes to a gentle boil then reduce the heat to a simmer. Simmer the peels for between 1 and 1 1/2 hours, until they are very tender and sweet and the liquid has been reduced to a syrup.

For Candied Peels in Syrup

Cool the peels in their syrup until lukewarm, transfer to a clean container and store, covered in the refrigerator. The peels in syrup are a beautiful jewel-tone, and would be perfect as a garnish over a sponge or cake, baked into muffins or breads, or spooned over ice cream.

For Dried and Sugared Peels

Spread 1 cup of sugar on a cookie sheet and put the peels directly from the syrup onto the sugared tray. Roll the strips in the sugar until they are well coated. Place a cooling rack over another tray and as each strip is rolled in the sugar, place it on the cooling rack. The peels should not be touching so there is enough room for air to circulate around each one. Leave in a safe, dry place overnight until the peels are dried out. You can store the peels layered between parchment paper in a sealed container.

Bob Wallace at Permalink | social bookmarking

October 6, 2008

Candy Snob's Halloween Candy Guide: Frankenmallows

franken-mallowbig.jpgMarshmallows and candy corn, all wrapped up in a fun Halloween-y package for the kids. What more could you ask for?

Find out how to make them at Tami's Kitchen Table Talk

Noël Wallace at Permalink | social bookmarking

October 5, 2008

McCain & Obama Debate Critical Issue - Chocolate or Peanuts?

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Milk Chocolate, Peanut & Banana Bars

(makes 8 servings)

Peanut chocolate base:

1 tablespoon canola oil
4 ounces milk chocolate, chopped
1/2 cup peanuts, toasted and chopped
1/4 teaspoon salt

Peanut Butter Chocolate filling:

4 ounces milk chocolate, chopped
1/2 cup heavy whipping cream
3 tablespoons cream cheese, at room temp'
3 tablespoons creamy peanut butter
1/4 teaspoon vanilla extract
1/4 teaspoon fleur de sel, or other mild sea salt
1 banana, for brulee
1 tablespoon sugar, for brulee

Learn what to do with these ingredients at Chefs Gone Wild

Noël Wallace at Permalink | social bookmarking

October 1, 2008

Peanut Butter OR Mint Oreo Truffles


1 package of Oreo cookies with peanut butter or mint centers (I used double stuff with no problems)
1 8 oz package of cream cheese
3/4 package of chocolate almond bark
1/3 cup semi sweet chocolate chips
vegetable shortening to thin the dipping chocolate

From Amanda's Cookin'

Noël Wallace at Permalink | social bookmarking

April 22, 2008

Candy Recipe - Candy Covered Honeycomb

honeycomb.jpgWe reviewed Nestle's Violet Crumble awhile back, which is chocolate covered honeycomb. Thanks to Candy Addict, we now have a recipe for the crunchy, British treat.

Image from

Bob Wallace at Permalink | social bookmarking

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