Archive for Candy

šŸ«Chocolate-Covered Chocolate Cookies with Chewy CaramelšŸ«

To celebrate the end of my daughter’s āš½ļø soccer āš½ļø season, I created these AMAZING chocolate-covered chocolate cookies with a chewy caramel layer. I stayed up entirely too late making them (due to the Chocolate mold only having 2 soccer balls on it!!). But, they are so totally worth it!! The melty, creamy milk chocolate, the not too soft but not hard and crunchy chocolate cookie, and the chewy delicious caramel… if it didn’t take so long to make each one,I think I would have made several dozen and froze them! 

First, I made some dark chocolate cookies. Flour, cocoa powder, sugar, baking soda, salt, egg, and oil-rolled out between 2 layers of waxed paper, to make cleaning up a snap!


I rolled them super thin, cut them, froze them on a lined cookie sheet until hard, baked them off, then trimmed them if needed. 


(If dried out and thrown in the food processor, they would make a nice cookie crumb crust for a cheesecake!)

While the cookies were baking, I rolled out some caramels and used the same cookie cutter to cut them into rounds. The ‘scraps’ that were cut off, that weren’t eaten!, were combined and rolled out to make more caramel discs. 

Also happening while the cookies were baking, the chocolate was being melted. This ceramic covered metal bowl fits perfectly into the top of my big pasta pot, without falling in! I just throw a little water in the pot, set the bowl in the top, and turn on the stove. The chocolate melts and I turn the heat down to the very lowest setting just to keep it warm and melty. 


Now comes the part that takes forever-the chocolate molds! I highly suggest that you have multiple molds if you want to try these. It will go much faster that way!! I used a baby spoon to place the melted chocolate and spread an even coat into the soccer ball molds. Then into the freezer to let it set up. Back out of the freezer to add the caramel and cookie discs. Coat the bottom with more chocolate to close it off and pop it back into the freezer to finish setting up. When they were set, I turned the chocolates out of the mold to reveal these soccer cookie/candies.


They are my current favorites! They are sort of like having a chocolate version of the Twix bar! Delicious!


(Sorry about the chipping nail polish-mine doesn’t last very long, even the gel kind! But, I’ve been painting it turquoise every few days this whole month of October for Dysautonomia/Postural Orthostatic Tachycardia Syndrome (POTS) awareness month!! #makesomenoiseforturquoise)


A better shot of non-chipping turquoise


My beautiful POTSie soccer player. She may have been winded from her POTS, but she still did her best and I’m super proud!

Great season, Team Nicoletta’s! Thank you, Coach C and Nicoletta’s Italian Cafe!

Salted Caramel Chocolate Fudge

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Star ingredients to top this creamy chocolate fudge:

Caramel: Lovely Candy Company

Salt: Vanilla Bean infused sea salt from Fusion

I can’t wait for this to set up!

Homemade Twix-like Candy Bars

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FromĀ caramel apples toĀ candy bars! IĀ had some leftover melted caramel from making caramel apples. I couldn’t waste perfectly yummy caramel; but what could I do with it? I thought for a minute and then remembered something I had made years ago. Homemade Twix bars! The recipe called for Lorna Doone shortbread cookies, but I don’t buy packaged baked goods and I didn’t feel like making shortbread. I wanted a more immediate reward! So, I took the dry ingredients to my white cake recipe and added vanilla and a stick of melted butter. Once combined, I pressed it into a pan and baked it off at 350 for 12-15 minutes. After it came out of the oven, and cooled,Ā I added the leftover caramelĀ on top and popped it into the fridge.

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Once it had set up, I cut into bars and dipped themĀ into melted milk chocolate. I could hardly wait for the chocolate to set up! Oh so good!

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Rum Balls

Another treat I add to Holiday baskets are Rum Balls. Certainly not a candy for the kiddies; and not even for the fair-liquored adults out there. TheseĀ chocolate cookie-type based candies are potent! Still, the adults tend to gravitate towards them at parties! They can be finished in numerous ways, but I usually tend to roll them in powdered sugar. Just don’t eat them at work or you may be questioned about drinking on the job!

Chocolate Truffles

I absolutely LOVE chocolate truffles!! They are a little more time-consuming than some of the other candies I make; but oh so worth it! I like to make truffle fillings for my cakes… I like to pipe truffle borders on my cakes… I like to fill cake balls with truffle centers… I like to make truffle-filled chocolates… and I like to make just plain truffles! Well, my truffles are in no way plain-Ā Mmmmm! I make them in a variety of flavors and coat them in everything from cocoa, to sugar crystals and sprinkles, to chocolate!Ā  The truffles pictured are basic, but they can be as elaborate as the imagination! They make a great addition to my Holiday baskets! Could you imagine a cute Chocolate Easter Bunny… with chocolate truffle filling? Or a basket of Christmas cookies, candies, and of course-truffles? As my two-yearĀ old would say as sheĀ licked her lipsĀ “Mmmmmm, LICIOUS!”

Peanut Butter Balls

Peanut butter and chocolate are two ingredients that ALWAYS go together! When I was growing up, my Great Aunt JuneĀ used to make these peanut butter balls and then coat them in chocolate. Of course, we devoured them as soon as the chocolate had set up! In more recent years, I was given a recipe (by my friend Leslie) thatĀ had more of a Reese’sĀ Peanut Butter Cup texture/flavor. Great Aunt June’s recipe is still good… but who can resist Reese’s Peanut Butter Cups?!!? I decided that Leslie’s recipe would be my go-to recipe for Peanut Butter Balls from there on out!

I know, I know… this is a candy, not a cake! Well, guess what? I do so much more than just cake! I usually make peanut butter balls, along with several other candies,Ā to go in the Holiday baskets I make up each year.

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