One of our most popular classes at this years Chocolate Extravaganza was our Edible Gifts Class. Here’s a few fun ideas for you to whip up for friends and family this holiday season!
Peppermint Fudge: Brought to you by Chef Christina Miller
Ingredients:
- 2-1/4 cups semi-sweet chocolate chips
- 1 cup round peppermint candies, plus 18 for garnish
- 3/4 cup heavy cream
- 3-1/2 cups mini marshmallows
- 5 tablespoons unsalted butter
- 1-1/4 cups sugar
- 1 teaspoon coarse salt
Instructions:
1. Lightly coat a 9-inch square baking pan with nonstick spray. Line the pan with two pieces of parchment paper in both directions, leaving 2 inches of overhang on all sides; spray parchment.
2. Place chocolate in a bowl. In a food processor, pulse candies until finely chopped.
3. In a medium saucepan, combine candies, cream, marshmallows, butter, sugar, and salt over medium-high heat. Whisk until smooth, 5 minutes.
4. Pour mixture into bowl with chocolate; let stand 1 minute, then stir until smooth. Pour into baking pan and refrigerate until set, 3 hours. Cut fudge into 1-1/2 inch squares. With a sharp knife, cut 19 candies in half; press a candy half into each square before serving or packaging.
Makes 36 1-1/2″ squares
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Peppermint Stick Cocoa: Brought to you by Frances Janisch
Ingredients:
- -12 – 5″ peppermint sticks
- -7 ounces white chocolate, melted
- -1/4 cup white nonpareils
Instructions:
1. Dip peppermint sticks, one at a time, into melted chocolate. Transfer to a baking pan lined with parchment paper.
2. Allow chocolate to set slightly, about 5 minutes. Roll chocolate end of peppermint sticks in nonpareils. Return to lined pan and let stand at room temperature until chocolate hardens.
Yields: 12 peppermint sticks
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Chocolate Covered Popcorn: Brought to you by Chef Christina Miller
Ingredients:
- 2 cups popcorn seeds
- 3 cups coating chocolate
- 1 cup chocolate for drizzle
Instructions:
1. Pop the popcorn (in hot air popper) and pour chocolate over and stir until evenly coated. Spread out on cookie sheet and drizzle with desired colors of chocolate. May also sprinkle with crushed peppermint.
