Candies


chocolate-covered-apples

Chocolate-Covered Apples

Chopsticks or craft/popsicle sticks
4 Apples
5 ounces Semi-sweet Chocolate, chopped
1 teaspoon shortening
Coatings: M&M’s, cut up candy bars, chopped nuts, flaked coconut, colored sprinkles, mini-chocolate chips
Wax paper

I refrigerate the apples for an hour or two before; the warm chocolate adheres better and will harden quicker.

Wash apples and pull off the stems. Put a stick in the core of each one.

Get your toppings ready by placing each in a small bowl.

Melt the chocolate and shortening over a double-boiler or microwave 20 seconds at a time stirring in between until melted. Stir until smooth.

Put the apple in the chocolate and turn to coat using a spoon to help coat. Let excess drip off.

Roll in desired coatings and press gently with your hand to help adhere if needed. Use the spoon to drizzle more chocolate over the toppings. Place on wax paper to set. Apples can also be double-dipped. Let first coating of chocolate set before adding the coatings. Dip in chocolate again then roll in coatings.

I let them set on the counter for an hour or so, and then refrigerate for an hour before wrapping so they won’t stick to the packaging. I used clear Halloween ‘loot’ bags to package them. Keep them stored in refrigerator.

Source: Cinnamon Spice and Everything Nice

“Cookie Dough Truffles”

1/2 cup butter, softened

3/4 cup packed brown sugar

2 cups all-purpose flour

1 can (14 oz.) sweetened condensed milk

1 tsp. vanilla extract

1/2 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts

1-1/2 pounds semisweet chocolate candy coating, chopped

Directions:
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk, and the vanilla; mix well. Stir in the chocolate chips and walnuts. Shape in to 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate until firm, about 1-2 hours. In a microave safe bowl , melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired remelt remaning candy coating and drizzle over candies. Store in the refrigerator.

**To make the star shaped truffles: when shaping the balls, make them much bigger. Big enough to use a cookie cutter on. Refrigerate or freeze them until hardened. Then dip in candy coating and let harden. Trim excess candy coating. The dough may get soft, simply stick them in the freezer for a couple minutes.**

If you don’t make the star shaped truffles, this is what they look like.

Source: PriscillaBakes