No gift more appreciated than chocolate Christmas gifts. They will look forward to it every year. Why not? The creamy chocolates you will make will melt in their mouth - but save some for yourself because they will disappear fast.
HOMEMADE PEANUT BUTTER CUP RECIPE
Just a fair warning: you may want to hide some for yourself to eat later...
1 cup homemade creamy peanut butter, divided
4-1/2 TBS homemade unsalted butter, softened
1/2 cup homemade powdered sugar
1/2 tsp salt
2 cups semisweet chocolate chips or chunks
4 regular-sized milk chocolate candy bars, chopped
paper-lined miniature muffin cups
Combine 1/2 cup peanut butter, butter, powdered sugar and salt; beat until smooth. Melt the chocolate chips, candy bars and remaining peanut butter in the microwave or double boiler; whisk until smooth and creamy.
Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture. Top it off with another teaspoonful of chocolate mixture.
Decorate with sprinkles if desired and refrigerate until set. Store in an airtight container. Makes approximately 3 dozen.
HEALTHY HOMEMADE CHOCOLATE RECIPE
Perfect for Chocolate Christmas Gifts
1/2 cup cocoa powder
1/2 cup coconut oil
3 TBS honey
1/2 tsp vanilla extract
Slowly melt coconut oil in a small pan. Whisk in cocoa powder, honey and vanilla. Mix well and pour into molds. Place in the refrigerator until cool; approximately 60 minutes.
This chocolate is for eating only and needs to be kept in the refrigerator. You may add coconut, nuts or peanut butter if you wish.
HOMEMADE SNICKER CANDY BARS
2 cups milk chocolate chips, divided
1/2 cup butterscotch chips, divided
3/4 cup creamy homemade peanut butter, divided
1/4 cup homemade unsalted butter
1 cup white sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1 tsp homemade pure vanilla extract
1-1/2 cups salted peanuts, chopped
1 (14oz) pkg caramels
1/4 cup heavy cream
Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter. Spread on bottom of 9 X 13 cake pan. Place in refrigerator or freezer to set up while next layer is prepared.
In a saucepan, add the butter, sugar, and evaporated milk together; boil for 5 minutes. Take off stove and add the marshmallow creme, 1/4 cup peanut butter, 1 teaspoon vanilla, and chopped peanuts. Pour over first layer that was chilling then place back in freezer.
Melt caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling - place back in freezer.
Now melt 1 cup of milk chocolate chips, 1/4 cup butterscotch chips, and the remaining 1/4 cup creamy peanut butter together and then spread on the top of of third layer in the pan.
Return to chill until set up. Store in refrigerator to keep from getting too soft and to aid in cutting and serving.
If you want me to post more chocolate candy recipes, please send me a note.
This homemade candy recipe adapted from Chocolates and Confections, by Peter Greweling (Wiley)
HOMEMADE NOUGAT RECIPE
4 oz chocolate (dark or milk chocolate)
3/4 cup unsweetened coco powder
4 TBS homemade powdered sugar
2 egg whites
1-1/2 cups light corn syrup plus
2-1/2 TBS light corn syrup
2-1/3 cups white sugar
2 tsp homemade pure vanilla extract
Melt chocolate in a double boiler or microwave; keep warm. Sift together cocoa powder and confectioners' sugar; set aside.
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Combine egg whites and 2 1/2 tablespoons corn syrup in the bowl of a stand mixer, but don't start it.
In a medium saucepan, combine sugar, 1/2 cup water, and 1 1/2 cups corn syrup and bring to a boil over high heat, stirring occasionally. Once temperature has reached 235°, start whipping egg white mixture on high speed.
Continue to cook sugar syrup until it reaches 245°. Remove from heat and carefully pour hot syrup into egg whites in a thin stream (pour it down side of bowl, not directly onto beater). Whip for 8 minutes, then add vanilla.
Stop mixer; quickly and thoroughly mix in melted chocolate by hand. Add reserved cocoa powder mixture. Spread about 2/3 of nougat evenly (it helps to put an oiled piece of parchment paper on top of the nougat and lightly smooth out the surface with a rolling pin) into a greased, parchment-lined 9" x 13" baking pan. Spread remaining nougat in another small pan. Allow to cool.
Note: It can be refrigerated for a week in an airtight container.