Ingredients
1 pound dark chocolate
2 tsp fresh orange zest
1/2 cup chopped hazelnuts
1/2 cup chopped dried cranberries
Extra dried cranberries and hazelnuts for sprinkling on top (if desired)
Line a baking sheet with parchment paper.
Slowly melt the chocolate in a bowl in the microwave stirring after each one minute increment. When all the chocolate has melted, add the orange zest.
Remove from the heat and quickly add the nuts and cranberries. Mix well.
Spread the chocolate mixture on the parchment lined baking sheet. (You can sprinkle on extra cranberries and nuts at this point if you want to). Let set for at least two hours.
Break into pieces and enjoy!
I made these for Valentines day and they were super easy, a little messy and really delicious! One of the people I gave them to said they were as good as the ones they sell at Rocky Mountain Chocolates. High praise and I'm sure mine aren't as pretty as theirs. To make 80 I used two bags of the Wilton Chocolate Melts, a bag and a half of jumbo size marshmallows and a variety of sprinkles that I had left over from this years Christmas cookie baking. I also bought the lollipop sticks at Michael's. The first step is inserting a lollipop stick in each of the marshmallows and setting them on a tray where they are close at hand. You also want to have something set up to stick the sticks in after dipping. Styrofoam works fine. Then, in a microwave safe bowl, melt one pkg of the chocolate for about one minute. Stir the chocolate and melt for about another 15 seconds. Immediately start dipping the pops. After dipping, sprinkle with whatever kind of sprinkles you have and stick in the Styrofoam to harden. I even garnished some with red hots. They take about 15 minutes to harden completely and then you can stick them in plastic gift bags. I had so much fun doing this I will definitely do it again.
2 cups sugar 1 cup light corn syrup 1 cup water 2 cups raw Spanish peanuts 1/2 tsp. salt 2 Tbsp. butter 2 tsp. baking soda
Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.
Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
