11017 ganache candy brittle Recipes

candy bars, butter for greasing , or as needed, white sugar, butter, evaporated milk, semisweet chocolate chips, marshmallow creme, vanilla extract

candy canes, egg whites, at room temperature, salt, cream of tartar, vanilla extract, superfine sugar

wire clothes hanger (or 8-inch wide round lamp shade ring), candies , wrapped in colored foil, curly ribbon

candied jalapeno peppers (half a 12 oz. jar), cream cheese, softened

two-layer cake of your choice (9 inches), chocolate frosting of your choice, assorted chocolate candies : hugs, kisses, white baking chips, chocolate chips, milk and dark chocolate candies, sno-caps, chocolate-covered nougats, miniature peanut butter cups and fun-size twix and kit kat bars

all purpose flour, sugar, coarse kosher salt, chilled unsalted butter, cut into 1/2-inch cubes, chilled heavy whipping cream, egg yolk, bittersweet chocolate chips (about 4 oz), carob chips * (about 2 oz), heavy whipping cream, butter, room temperature, vanilla extract

candy corn, vodka, orange liqueur, juice of 1/2 lemon, egg white, candy corn, for garnish

candied tsp, vegetable cooking spray, fruit-flavored hard candy, crushed, white corn syrup, heavy-eight plastic spoons, make each batch with a different flavored candy., line a jellyroll pan with wax paper; spray with cooking spray., in a small heavy saucepan , combine crushed candies and corn syrup over low heat. stirring frequently, heat until candies melt. spoon candy into bowl of each spoon. place spoons on prepared pan with handles on rim and spoons level. allow candy to harden. store in airtight container., spoons .

candied cherry (or marachino cherries drained & dried on paper towels for 4-6 hrs. or overnight), all-purpose flour, butter, sugar, eggs, vanilla extract, cake flour, baking powder, milk, powdered sugar, butter, water

candy corn, plus extra for garnish, vodka, ice, orange liqueur, lemon , juice of, egg white

candy-coated chocolate pieces divided, all-purpose flour, baking soda, salt, butter softened, granulated sugar, brown sugar firmly packed, whole egg, vanilla

candy canes, divided, semisweet chocolate chips, divided, heavy whipping cream, peppermint extract, shortening

bittersweet or semisweet chocolate, cut into small pieces, heavy cream, cognac or liqueur of your choice, optional, fresh fruit , such as apples, bananas, and strawberries, for dipping, dried fruit , such as apricots, for dipping, candied citrus peels , such as orange and grapefruit, for dipping, crystallized ginger, for dipping, unsweetened cocoa powder , for rolling truffles

ganache, filling, bittersweet chocolate, chopped fine (see note ), heavy cream, sugar, cupcake, bittersweet chocolate, chopped fine (see note ), dutch-processed cocoa powder (1 oz), hot coffee, bread flour (4 1/8 oz), granulated sugar (5 1/4 oz), table salt, baking soda, vegetable oil, eggs, white vinegar, vanilla extract

ganache filling, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), heavy cream, sugar, chocolate cupcake, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), dutch-processed cocoa, hot coffee, bread flour, granulated sugar, table salt, baking soda, vegetable oil, eggs, white vinegar, vanilla extract, creamy chocolate frosting, granulated sugar, egg whites, table salt, unsalted butter, softened and cut into 1 tbsp pieces, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), melted and cooled. cool chocolate to between 85 to 100 degrees before adding to frosting., vanilla extract

semisweet chocolate morsels, whipping cream, peanut or pecan brittle