Pretzel Stick Candy & Truffles

Pretzel Stick Candy

Steps:

candy melts - preferably white
candy coloring palette
oil-based candy colors
food heating tray
paint brush
disposable plastic bag
chocolate mold with indentation for stick
pretzel sticks

Steps:

1. Melt candy and pour it into the palette. Add oil-based candy colors. To keep the chocolate warm enough to work with, place the palette on a food heating tray.

Materials:

whipping cream - unwhipped
candy melts
dipping spoon
wax paper

Steps:

1. Heat whipping cream in microwave on low power.

2. Add candy melts to the heated whipping cream and stir until melted.

3. Place in refrigerator until firm. Roll mixture into balls, then use the dipping spoon to dip each ball into the melted chocolate.

4. Place balls on wax paper to harden, and then decorate by swirling white melted chocolate on top of each one.

Chocolate Molds
Materials:

candy melts (chocolate substitute that tastes like chocolate but is easier to work with)
oil-based candy color
sucker sticks
candy molds

Steps:

1. Melt candy melts (chocolate) in the microwave until the result is the consistency of chocolate pudding. If you are using white chocolate, you may color it with oil-based candy color.

2. Pour the chocolate into a candy mold and tap the mold on the counter to release any air bubbles in the chocolate.

3. Place sucker stick in mold. Put mold in refrigerator. When the bottom of the mold looks frosty, the chocolate has sufficiently cooled and hardened.

Raspberry Cups

Steps:

tins for making miniature muffins - such as Wilton's Muffin Munchies
raspberries
candy melts

Steps:

1. Melt chocolate candy in a double boiler or microwave.

2. Pour the melted chocolate into small muffin tins. When the chocolate cups have hardened, carefully remove them from the tins.

3. Add raspberries to each cup and drizzle melted chocolate over the raspberries.

Chocolate Advice

• A handy way to decorate and fill the molds is by using an improvised pastry bag. Just melt the chocolate in a sealed, microwavable plastic bag in the microwave, snip a small piece off the corner of the bag, and squeeze!

• For custom tints, always use oil-based candy colors. Any amount of water-based coloring will change the consistency of the chocolate and cause it to become stiff.

• Always melt your chocolate in a double boiler, microwave-safe container, or a microwavable plastic bag.

• With a dry paper towel, wipe out your mold before adding the chocolate. This will ensure that your chocolate will have a shiny appearance when it is removed from the mold.