A Versatile Candy
For those that like to amuse at home, it can be very stressful to be forced to shift gears from vacation to vacation. First there is Halloween, then Thanksgiving, then Xmas and Hunnukah, then New Year’s, and any other vacation gatherings that occur along the way. Luckily , there is a recipe you can use for any of these vacations. Whether you are gratifying trick-or-treaters, carolers, party guests, or your folks, you can use the same chocolate candy recipe to supply mouth-watering treats to all.
For the candy’s fondant filling, you’ll need corn starch, prepackaged rolled white fondant, food coloring, and flavored extracts like vanilla, orange, strawberry, or lemon. First, lightly dust your workspace and rolling pin with corn starch. Remove a good quantity of the fondant from its packaging and knead it until it is smooth and soft. Starting with just a few drops at a time, add food coloring and flavoured extract to the desired colour and taste. Knead the fondant all of the while. Using your rolling pin, roll the fondant out on your workspace so that it is about a half-inch thick. Use cookie cutters that suit the occasion to make fun shapes with the fondant. Place the cut-out shapes on a clean cookie sheet and cover firmly with plastic wrap. Set the cookie sheet apart in a cool, dim area.
To make the dark chocolate coating you’ll need milk, dark, or white Nestle chocolate chips. Fill the lower 1/2 your double boiler 3/4 full of water. Place over low heat on your stove top and bring to a mild simmer. Pour the chocolate chips on the top 1/2 the double boiler and stack the pots. Stir the chips frequently, melting them until they are smooth.
Now you are ready to dip your fondant in the chocolate! Utilize a fork to dip each fondant shape into the delicious chocolate coating and place them on a clean cookie sheet. Place the sheet in the fridge to speed up the drying process. For a thicker chocolate coating, dip the candy in the melted chocolate a second time.
For extra flare, you can decorate these candies using a pastry bag filled half-full with softened chocolate. You might even add holiday-appropriate food color to white chocolate to make special designs. Let your talent flow! Store the candies at 70 degrees in an air-tight container. Repeat for each vacation!
