Deep-Fried Candy Bars

Ingredients: self-rising flour carbonated water Mounds candy bars Prepare: Mix flour with water until it's a thick paste. Dip candy bars into the batter, and into a deep-fat fryer until golden brown.

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Chocolate Bacon

Ingredients:
8 slices thick cut bacon
12 ounces semisweet chocolate chips
4 ounces white chocolate, melted, optional for garnish

Preparing the chocolate bacon:
Preheat the oven to 375 degrees F.

Place the bacon on a baking sheet lined with parchment paper and bake until the bacon is cooked to your liking - 15 minutes for soft bacon, 20 minutes for crispy bacon.

Let bacon cool on the parchment paper for 5 minutes then transfer to a plate lined with paper towels.

Cover another baking sheet with parchment paper.

Set up a double boiler with a heat-proof bowl over simmering water. Add the chocolate chips to the bowl and stir with a fork until smooth and completely melted.

Using tongs, carefully dip the bacon into the melted chocolate turning to coat all sides in chocolate. Transfer to the parchment-lined baking sheet. Repeat with remaining slices of bacon. Drizzle with the white chocolate. Refrigerate until chocolate is hard.

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Pistachio and Almond Nougat

Ingredients:
2 1/2 cups powdered sugar
1/2 cup honey
3 T corn syrup
2 egg whites, room temperature
1/4 cup blanched almonds, chopped
1/4 cup pistachios, chopped
1/4 cup vegetable oil, for oiling work surface

Preparing the nougat:
In a medium saucepan over medium-low heat, slowly dissolve the sugar with the honey and corn syrup. Cook for 5 to 10 minutes over low heat until the temperature reaches 275 degrees F.

Beat the egg whites to soft peaks. Slowly add the sugar-honey syrup to the beaten egg whites. Let cool for 30 seconds. Add nuts and stir. Spread the vegetable oil over a level, clean work surface - Marble is ideal, but clean baking sheets works well.

Pour the honey nut mixture onto the oiled surface, using a spatula to smooth it out evenly. Using a sharp knife, cut the nougat into pieces. Allow to cool completely. This will take several hours.

Once the nougat is ready, it should be wrapped in waxed paper and kept in an airtight container to keep from getting hard. The nougat can be kept like this for up to 1 month.

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Deep-Fried Candy Bars

Ingredients:
4 cups vegetable oil
1 1/2 cups all purpose flour
1 cup cornstarch
1/2 cup Panko breadcrumbs
1 teaspoon baking powder
3 1/4 cups club soda
8 (4-ounce) chocolate candy bars, frozen until solid

Preparing the deep-fried candy bars:
In a medium saucepan, heat oil until it registers 350 degrees F on a thermometer.
In a medium bowl, whisk together 1 cup flour, 1/2 cup cornstarch, Panko, and baking powder. Whisk in soda water.

In a separate medium bowl, combine remaining 1/2 cup flour and 1/2 cup cornstarch. Working with one chocolate bar at a time, dip the chocolate in the batter, then the dry flour mixture, and then dip in batter again. Transfer the battered chocolate bar to the hot oil and fry, turning occasionally, until evenly golden, 4 to 5 minutes. Repeat with the remaining chocolate bars.

Makes 8 candy bars

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Peppermint Chocolate Bark

Ingredients:
1 (11 oz.) bag white chocolate chips
1/2 cup crushed candy canes or peppermint candies
1 teaspoon mint extract
8 ounces bittersweet chocolate, melted

Preparing the bark:
In double boiler or bowl set over boiling water, melt white chocolate chips. Remove from heat and stir in crushed candy and mint extract.

Line a small sheet pan with wax paper. Pour in white chocolate mixture and spread evenly. Refrigerate until firm.

Melt bittersweet chocolate and spread evenly over white chocolate layer. Refrigerate until firm. Break into pieces. Store in refrigerator.

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Chocolate Butter Toffee Hazelnuts

Ingredients:
4 1/2 ounces butter
3 ounces water
14 ounces sugar
2 T light corn syrup
1 T vanilla extract
1/4 teaspoon baking soda
5 ounces chopped, toasted hazelnuts
tempered chocolate (5 ounces dark chocolate couverture, chopped, divided)

Preparing the chocolate butter toffee hazelnuts:
In a small saucepan, melt the butter and water on high heat. Add the sugar and corn syrup. Wipe down the sides of the saucepan with a damp pastry brush to remove any loose sugar crystals. Cook the sugar mixture to 300 degrees F. Remove from the heat and set the pan over an ice bath for 5 to 10 seconds to stop the cooking. Remove from the ice bath. Add the vanilla and baking soda, stirring to incorporate. Quickly pour the mixture onto a silicone pad and spread thin. Sprinkle with chopped hazelnuts. Let set until completely cool, 5 to 7 minutes.

Once the toffee is set, turn over onto a sheet of parchment. Spread a thin layer of fluid, tempered chocolate onto the toffee and let set. Once set, the chocolate should be shiny, hard, and should snap with any given resistance. Turn back over and break into desired pieces.

* * * * * *

Tempering chocolate:
Over a double boiler, melt 4 ounces chocolate to 115 degrees to 120 degrees F. Bring the bowl, with the chocolate, to a flat, clean work surface (preferably marble or stainless steel), wiping away any access water or steam from the bowl. With rubber spatula, fully incorporate the remaining 1 ounce chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling. [To table, pour 2/3 of the chocolate onto a marble slab, quickly spread with a thin metal spatula, scrape into a pile with a putty knife, and then spread thin again. Repeat until the right consistency is reached. Add back to the warm chocolate.]

Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered.

When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.

Makes 40 pieces

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Chocolate Almond Clusters

Ingredients:
1/2 cup (about 3 ounces) toasted slivered almonds
24 individually wrapped caramel candies (about 6 ounces)
1 cup (about 6 ounces) bittersweet chocolate chips
4 to 6 T cream, room temperature, divided
1 cup (about 6 ounces) white chocolate chips

Preparing the clusters:
Preheat the oven to 350 degrees F.

Lightly grease the mini-muffin tins with vegetable oil spray. Place 1 teaspoon of slivered nuts in each of the muffin cups. Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer. Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes. Be careful not to over melt the caramel or it will bubble, burn, and become too hard. Place the mini muffin tins in the refrigerator for 5 minutes to cool. Remove the nut clusters from the tins and set aside.

Meanwhile, melt the bittersweet chocolate in a double boiler over low heat. Whisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet. Return the clusters to the refrigerator to harden, about 30 minutes.

Melt the white chocolate in a double boiler over low heat. Whisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters. Return the clusters to the refrigerator to harden, about 30 minutes.

Makes 24 pieces

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Bark Of Three Colors

Ingredients:
7 T butter
1/2 cup brown sugar
2 cups pecan pieces
salt
cayenne
pinch of nutmeg
pinch of cinnamon
1 pound semisweet chocolate, cut into pieces
1 pound milk chocolate, cut into pieces
1 pound white chocolate, cut into pieces
2 cups dried cherries, rehydrated and chopped

Preparing the bark:
Preheat the oven to 400 degrees F. In a large saute pan, melt 4 tablespoons of butter.

Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans.

Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly. Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces.

Fill three small saucepans half way up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chips into the individual bowls. Place the bowls over the saucepans. After about 2 minutes over the heat the chocolate will start to melt. Stir each chocolate until totally melted. Remove the chocolate from heat and stir 1 tablespoon of butter into each bowl of chocolate.

Pour each type of chocolate over the marble or a large parchment lined baking sheet. Sprinkle the pecans and cherries over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Either place the marble in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.

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Bacon Caramel Popcorn

Ingredients:
non-stick cooking spray
1 1/2 ounces bacon, about 2 slices
1 1/2 quarts popped popcorn
8 teaspoons butter
4 teaspoons bacon fat
5 ounces (10 T) brown sugar
8 teaspoons corn syrup
1/3 teaspoon salt
1/8 teaspoon baking soda
1/3 teaspoon vanilla extract

Preparing the bacon caramel popcorn:
Preheat oven to 250 degrees F.

Place popped popcorn in a very large bowl.

Prepare 2 sheet pans with nonstick spray and line with aluminum foil.

In a medium saucepan over medium heat, par-cook the bacon and render the bacon fat. Once the bacon has cooked, strain the bacon fat from the bacon pieces and reserve the fat. Transfer the cooked bacon pieces to paper towels and continue to drain the excess fat. Then add to popcorn.

In the saucepan already used, add the butter and bacon fat (add more bacon fat as needed). Heat until the butter has fully melted.

Add the brown sugar, corn syrup, and salt. Bring to a boil and stir constantly. Continue to boil without stirring for 4 minutes.

Remove from heat and stir in baking soda and vanilla.

Pour in a thin stream over popcorn, stirring to coat evenly.

Divide the mixture evenly between sheet pans and bake, stirring every 15 minutes for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Store in an airtight container for up to one week.

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Iggy's Fleur De Sel Caramels

Ingredients:
1/2 cup sugar
1/4 cup light corn syrup
1 1/2 cups heavy cream
5 T unsalted butter
1 teaspoon fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Preparing the caramels:
Line the bottom of an 8-inch square baking pan (or loaf pan) with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides.

In a deep saucepan (6 inches diameter by 4 1/2 inches deep) combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat. Continue to boil until the caramel is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!

In the meantime, bring the cream, butter, and 1 teaspoon fleur de sel to a simmer in a small pan over medium heat. Remove from the heat, set aside and keep warm.

When the caramelized sugar is the right color, slowly add the cream mixture to the caramel - it will boil up violently. Stir in the vanilla with a wooden spoon and cook over medium heat for 5 to 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate until firm.

When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board. Starting at 1 end, roll the caramel up tightly until you've rolled up half of the sheet. Cut the sheet across and then roll the second half tightly. You will have 2 (1 by 8-inch) logs. Sprinkle both logs lightly with fleur de sel, cut each log in 8 pieces. Cut parchment papers in 6 by 4 1/2-inch squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator or at room temperature.

Makes 16 pieces

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Chocolate Peppermint Bark

Ingredients:
crushed candy canes, to yield about 2 cups
2 pounds tempered dark chocolate
2 pounds white chocolate
peppermint flavorings, optional

Preparing the bark:
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.

Spread melted and tempered dark chocolate onto cookie sheet lined with parchment or waxed paper (or onto marble serving slab).

Melt the white chocolate in a double boiler. Combine about 1 cup of candy cane chunks with white chocolate (add peppermint flavoring at this point if desired.) Spread over the top of the dark chocolate, being careful not to mix the two chocolates (if the dark chocolate hasn't set up enough). Sprinkle reserved candy cane chunks over the top of the bark, and press down gently so that when the bark sets up, the candy canes are visible but not loose on the top of the bark.

Place in the refrigerator for 45 minutes or until firm. If bark was made on cookie sheet, remove from cookie sheet and break into pieces, like peanut brittle.

Makes about 4 pounds of candy

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Peanut Butter Cups

Ingredients for the chocolate:
1 1/2 cups (273 g) chopped semisweet chocolate
2 T (32 g) natural peanut butter
pinch salt

* * * * * *

Ingredients for the filling:
12 T (or 3/4 cup) (192 g) smooth peanut butter
1/3 cup (64 g) evaporated cane juice or light brown sugar or powdered sugar
2 T (10 g) vegan graham cracker crumbs, optional
pinch salt

Preparing the candies:
Prepare a standard muffin tin with 12 paper liners.

Combine chocolate, peanut butter and salt in a microwave-safe bowl. Microwave in 1-minute increments, keeping a close eye to avoid burning, and stirring often. Using a double boiler is also an option.

Place 2 teaspoons melted chocolate in each cupcake liner and carefully spread it with the back of a spoon at the bottom and only 1/4 of the way up the liner. Repeat with all 12 liners.

Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes.

* * * * * * *

Preparing the filling: Stir together peanut butter, sugar, optional crumbs, and salt.

The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, about 1 heaping tablespoon (20 g) per liner, pressing down gently to make sure the paste goes everywhere. Place in fridge to firm up, for about 20 minutes.

Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen.

Let cups firm up in fridge for at least one hour before serving. Store in fridge or freezer.

Makes 12 pieces

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Caramel And Chocolate Covered Matzohs

For passover or vegans it works well with margarine. And for our gluten-free friends, this would be superb made with any gluten-free cracker.

Ingredients:
4 to 6 sheets unsalted matzohs
1 cup unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract Note: If making for passover, omit the vanilla extract or find a kosher brand.
1 cup semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted sliced almonds or other nuts

Preparing the matzohs:
Line a rimmed baking sheet (approximately 11- x 17-inches) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.

Preheat the oven to 375 degrees F.

Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.

Put the pan in the oven and reduce the heat to 350 degrees F. Bake for 15 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325 degrees F, then replace the pan.

Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

Optional: Sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

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Rock Candy

Ingredients:
4 cups of granulated sugar
2 cups filtered water

Dissolve sugar in water. Put the syrup in a tall glass. Dip a length of cotton cooking string into the mixture that’s just a bit shorter than the length of the glass. Make sure the string is saturated. Remove and let the string dry completely. Resubmerge into the sugar water, weighing the end down with a fishing weight, a washer or something equally heavy to keep the string straight. Tie the top end to a pencil that rests on the lip of the glass so that it hangs in gentle suspension in the sweet drink.

Alternatively, pour the liquid in a bowl and secure a piece of parchment over the rim with a rubber band, making sure the parchment is taut. Poke pre-sugar-saturated- and dried-toothpicks through the parchment so that they are partially submerged in the sugar water. Let sit for at least 7 days.

Variation: Replace the 2 cups of water with coffee and produce java-infused rocks.

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Creamy Pralines

Ingredients:
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 T unsalted butter
2 T water
1/4 teaspoon salt
1 1/2 cups toasted pecan pieces

Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.

Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

Makes 1 dozen pralines

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Fleur De Sel Caramels

Ingredients:
1 cup heavy cream
5 T unsalted butter, cut into pieces
1 teaspoon fleur de sel* (plus more for sprinkling on top)
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
1/2 teaspoon pure vanilla extract

Preparing the caramel:
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.

Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.

Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Carefully stir in cream mixture (mixture will bubble up), vanilla extract and simmer, stirring frequently, until caramel registers 248 degrees F on thermometer, 10 to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, sprinkle a few grains of fleur de sel on top. Wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.

*Available at specialty foods shops and SaltWorks (800-353-7258).

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Chocolate-Covered Espresso Salted Nutmeg Caramels

I'm going to try doing these soon. Or these.

Ingredients:
1 cup golden syrup
(or 3/4 cup golden syrup and 1/4 cup agave syrup, more agave and they will not form properly)
2 cups sugar in the raw
1 teaspoon espresso sea salt
(or 3/4 teaspoon sea salt + 1 teaspoon espresso extract added with the vanilla)
2 cups soy creamer
3/4 teaspoon fresh grated nutmeg
3 tablespoons room temperature Earth Balance buttery stick or other margarine
1 teaspoon vanilla extract
1 pound bittersweet dark chocolate, tempered

Line a 8x8 baking pan with parchment paper. Combine the syrup or syrups, raw sugar, and espresso salt in a medium-sized saucepan over medium heat, stirring until mixture simmers at the edges. Cover and cook for about 5 minutes. (As mixture cooks, wash spoon so it will be clear of sugar crystals when used later.)

Uncover saucepan and wash down the sides with a pastry brush dipped in water to remove the sugar cyrstals on the sides of the pan. Insert a candy thermometer and allow the mixture to cook, uncovered and without stirring to 305°F.

As the sugar cooks, gently heat the soy creamer with the fresh grated nutmeg until just before boiling. Maintain the heat at a simmer and keep covered to allow the nutmeg to infuse.

When the sugar mixture reaches 305°F, remove heat and stir in the Earth Balance. When well incorporated, slowly and carefully pour the nutmeg infused cream into the sugar mixture while stirring. When the mixture ceases to bubble dramatically, stir well to mix the thickened sugar resting at the bottom of the pan back into the mixture.

Return the pan to heat and allow it to cook, stirring occasionally, until it reaches 245°F. Then cook, stirring constantly, (this step may take as long at 10-20 minutes) to 260°f. At 260°f, remove the heat and stir in vanilla and espresso (if using) extracts. Pour the mixture into the lined pan and allow it to set at room temperature for 4 to 5 hours, or overnight.

When set, remove the caramel from the pan and use an oiled knife to cut into squares. Dip the squares in tempered chocolate and decorate with transfer paper or a sprinkling of nutmeg. Or, for rolled truffles, add caramel to chopped chocolate in a 1:3 ratio and place over a double boiler, gently heating until liquid and smooth before whisking with hot liquid and proceeding to make ganache as per usual. Or, wrap the cut caramel squares in parchment paper and eat as is.

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Caramelized Almonds

1 cup almonds
1 cup granulated sugar
1/8 cup water

Use a saucepan or pan dedicated to candy-making or sugar, as caramelized sugar staining may be hard to remove in clean-up.

Spread the sugar on the bottom of the pan, add water and bring to a boil, swirling pan carefully to dissolve the sugar. Once the sugar is translucent, lower heat just a bit and add almonds, swirling again to coat. With metal utensils (fork, spoon, spatula), stir until the moisture evaporates and the contents of the pan look like almonds in white powder. Take pan off the heat for a couple of minutes.

Place pan back over the hit, mixing constantly. The sugar will melt almost immediately (tend to this carefully!) and then caramelize. Move the pan on and off the heat to control the caramelization - It can burn in a matter of seconds. When the sugar glaze is a medium amber color, take them off the stove and pour out immediately onto a Silpat or an aluminum baking pan, spreading them out and separating with forks. Work quickly as the sugar will set up within seconds.

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Mamie Eisenhower's Million-Dollar Fudge

4 1/4 cups granulated sugar
2 T butter
pinch of salt
1 12-ounce can of evaporated milk
12-ounces semisweet chocolate chips
12-ounces German sweet chocolate, chopped
1 pint (2 jars) marshmallow cream
2 cups chopped walnuts

Combine sugar, butter, salt and evaporated milk. Bring to a boil and boil for 6 minutes, stirring constantly to prevent sticking or scorching.

In a large mixing bowl, pour bowling hot mixture over chocolate chips, marshmallow cream and walnuts. Stir until chocolate is completely melted.

Pour into a large, buttered jellyroll pan or two buttered 13-inch by 9-inch by 2-inch pans. Let cool 2-3 hours.

Cut and store in an airtight container in the refrigerator.

Note: If you prefer to use a candy thermometer to determine the syrup's doneness, it is ready to be poured over the other ingredients when it's reached the 'soft-crack' stage. Once you pour the hot syrup over the other ingredients, work quickly because it sets up quickly and will make crystals around the edge if you don't immediately pour it into the prepared pans. The marshmallow cream and all that chocolate give this a dense, rich fudge flavor, and the nuts provide textural interest.

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