I can make all sorts of candies but I rarely do any more. Too many
diabetics in the family and we just don't need them. But I do occasionally
make some for my daughter. Because of her food allergies, I mostly have to
make things for her.

These all use chocolate. I use Enjoy Life chocolate chips. But you can use
any kind of chocolate. If using a large bar or chunk, it's best to chop it
into smaller pieces so it melts faster. No need to temper this chocolate
because these tend to be served soon after making and eaten immediately.
Hehehe. I also don't really measure anything. I just sort of do it by eye.
But I have been making chocolates for years. These are really hard to mess
up though!

Start by melting your chocolate. I currently do mine in a 4 cup tempered
glass measuring cup and on the microwave at half power. Do about 30 seconds
at a time. Take out and stir. You do not want the chocolate to be fully
melted. You'll know that it is done if it is shiny and soft. Stirring it
will melt it further. It also does not need to be fully melted because
these candies are a little bumpy so it doesn't really matter. I use an iced
tea spoon to mix.

If you don't have a microwave, you can use or fashion a double boiler. I
used to use a canning jar set over simmering water. Be careful if you use
this method. You do not want the water to boil because the steam can cause
the chocolate to seize.

Chocolate Haystacks: Simply mix in whatever kind of coconut you like. I
use organic, unsweetened shredded, but in the past I have also used the
sweetened kind. Just mix in enough so that it is fully coated. Drop by
teaspoonfuls onto buttered/margarined/lightly oiled waxed paper or "Release"
foil and let set until firm. You can let them set in the refrigerator if
your kitchen is warm.

Nut Clusters: You can use any kind of nuts that you like, raw, roasted,
salted, whatever. Do the same as above.

Peppermint Bark: Coarsely crush up some candy canes, Starlight mints or
other red and white or red white and green peppermint candies. You can put
them in a thick plastic bag and beat on them with a marble rolling pin or
hammer. You might have to change bags partway through. They tend to make
sharp pieces that can pierce the plastic. Mix as above but when dropping
onto the waxed paper, you'll want to spread the pieces thin. You can use
extra crushed candy to sprinkle on top.

Butterscotch Crisps: Same as above using crushed hard butterscotch candies.
Because this type of candy tends to be harder on the tooth, you'll want to
keep these small and spread them thin. I have a mold for making them, but
if you don't, you can just do sort of a free form little square.

These can be made more festive by wrapping in colored foil or putting in
little paper or foil cups available where candy making supplies are sold.
If you can't get those, you can sometimes get mini cupcake tin liners at the
grocery store. Or failing that, use regular cupcake tin liners and put two
or three candies in each one.

Note: If you find that your chocolate is too thick to work with, you can
add vegetable oil, a drop at a time. But if you do this you will probably
have to store the candies in the fridge because the end result will be a
little softer.

Julie Bove wrote:
> Stirring it will melt it further. It also does not
> need to be fully melted because these candies are a little bumpy so
> it doesn't really matter. I use an iced tea spoon to mix.

Actually, if this is real chocolate, leaving some unmelted lumps to be
stirred in is a good thing, because it is an easy method of quick
tempering.

> If you don't have a microwave, you can use or fashion a double
> boiler. I used to use a canning jar set over simmering water. Be
> careful if you use this method. You do not want the water to boil
> because the steam can cause the chocolate to seize.

You don't need a double boiler either if you use really low heat and
watch/stir carefully during the melting process.

> Chocolate Haystacks: Simply mix in whatever kind of coconut you
> like. I use organic, unsweetened shredded, but in the past I have
> also used the sweetened kind. Just mix in enough so that it is fully
> coated. Drop by teaspoonfuls onto buttered/margarined/lightly oiled
> waxed paper or "Release" foil and let set until firm. You can let
> them set in the refrigerator if your kitchen is warm.

Have you ever tried making these having lightly toasted the coconut?
Delicious, and so simple.

> Note: If you find that your chocolate is too thick to work with, you
> can add vegetable oil, a drop at a time. But if you do this you will
> probably have to store the candies in the fridge because the end
> result will be a little softer.

A miskate a lot of people make is using chocolate chips. Chocolate chips are
formulated to hold together when melted. If you want to make candy, better
to buy chocolate in bar form. It usually melts more smoothly. (An exception
is couverture that comes in drops or discos, but I doubt anyone here but me
is using those. )

"Janet" > wrote in message
...
> Julie Bove wrote:
>> Stirring it will melt it further. It also does not
>> need to be fully melted because these candies are a little bumpy so
>> it doesn't really matter. I use an iced tea spoon to mix.
>
> Actually, if this is real chocolate, leaving some unmelted lumps to be
> stirred in is a good thing, because it is an easy method of quick
> tempering.
>
>> If you don't have a microwave, you can use or fashion a double
>> boiler. I used to use a canning jar set over simmering water. Be
>> careful if you use this method. You do not want the water to boil
>> because the steam can cause the chocolate to seize.
>
> You don't need a double boiler either if you use really low heat and
> watch/stir carefully during the melting process.
>
>> Chocolate Haystacks: Simply mix in whatever kind of coconut you
>> like. I use organic, unsweetened shredded, but in the past I have
>> also used the sweetened kind. Just mix in enough so that it is fully
>> coated. Drop by teaspoonfuls onto buttered/margarined/lightly oiled
>> waxed paper or "Release" foil and let set until firm. You can let
>> them set in the refrigerator if your kitchen is warm.
>
> Have you ever tried making these having lightly toasted the coconut?
> Delicious, and so simple.

No. I don't think I've ever had toasted coconut.
>
>> Note: If you find that your chocolate is too thick to work with, you
>> can add vegetable oil, a drop at a time. But if you do this you will
>> probably have to store the candies in the fridge because the end
>> result will be a little softer.
>
> A miskate a lot of people make is using chocolate chips. Chocolate chips
> are formulated to hold together when melted. If you want to make candy,
> better to buy chocolate in bar form. It usually melts more smoothly. (An
> exception is couverture that comes in drops or discos, but I doubt anyone
> here but me is using those. )

I use the chocolate chips because they are nut and soy free. I can find nut
free chocolate, but it almost always has soy. I must say it isn't the best
chocolate but it is safe for us.