RECIPES
CHOCOLATE COVERED STRAWBERRIES
CHOCOLATE COVERED STRAWBERRIES
This delicious confection is really easy to do. However, to get the really fine taste of good chocolate, don't melt down those chocolate bits you find in the grocery stores. These bits need to be tempered. The melting chocolate we sell is what you need to get the taste you want and not a gritty, pasty chocolate taste and no tempering. Melt the chocolate according to the instructions. Wash the strawberries and dry them, but do not remove the green tops because they help to keep the berries fresh. Put some melted chocolate into a small container. Lift the strawberry by the leaves to hold it while dipping it completely into the chocolate. ( If the berries are to be served within an hour or two, you can dip them leaving some of the berry showing. If you want the berry to last longer, it should be completely covered right up to the green.) We suggest placing the berry into a candy paper and leave to harden. They can be placed in the refrigerator if you're not going to use them right away. The sooner eaten, the better the flavor, but can be kept for 3 or 4 days. Any fresh fruit can be coated in this way. Oranges may be peeled and sectioned. Pineapple and Bananas should be cut into pieces, but make sure all the fruit is dried very well before dipping.
SINFUL FUDGE
This is a recipe for fudge that is surely infallible. You make it with one can of sweetened condensed milk and one pound of melting chocolate. This is a special chocolate for candy-making that needs no tempering. If the melting chocolate is not available, you may use chocolate chips for this recipe. I do not recommend chocolate chips for any of the other recipes. Melt the chocolate over hot water or on 30% power in the microwave. You may add nuts, crumbled cookies, raisins, tiny marshmallows, etc. or you may leave it plain. Add the sweetened condensed milk to the melted chocolate and stir it together. Pour it into a lightly buttered pan and refrigerate for about an hour. Take it out of the refrigerator and allow to come to room temperature. Cut into squares and enjoy!!!!
CARAMEL AND APPLES
This recipe is great for teen parties in autumn of the year, but can be enjoyed anytime. Take one pound of caramel, one can sweetened condensed milk and one stick of margarine. Melt the caramel in a double boiler or in the microwave on low power, add the margarine and then the milk. Stir. Cut apples, any kind, into wedges, sprinkle with lemon juice to keep the color. Then dip the apple pieces into caramel mixture and enjoy.
PEANUT BUTTER CUPS
1 18 oz. jar Peanut Butter (smooth or chunky)
1 stick of butter or margarine
1 lb. confectioner's sugar
Bring butter or margarine to room temperature. Combine them together and mix with spoon or mixer on low speed. Add sugar a little at at time until if forms a soft (but not sticky) dough. Roll into balls and put into freezer until cold, Dip them into melted chocolate and place on waxed paper to cool. To make peanut butter cups, "paint" p.b. mold with chocolate. Press mixture into painted cavity a little below the top and cover with melted chocolate. Put into freezer section of the refrigerator for about 4 minutes, then turn mold over and tap finished candy out.
USING OILS
Add 5 drops of oil (must be oil and not flavoring) to one pound of melted chcolate. Stir and taste (You can add more drops) Try lemon flavor with yellow chocolate, cherry with red, strawberry with pink , etc. Orange oil in white or orange chocolate tastes like a creamsycle.
BON BONS
Put a little chocolate into bonbon mold cavity. Paint up the sides. When "dry", put a little candy filling into each bonbon cavity and cover with melted chocolate. Pop into freezer for about 4 minutes. They will easily pop out of the mold when done. You can use any of our ready-made fillings or make your own.