Chocolate Candy Recipes – Winning Recipes to Make Your Next Party a Big Hit

Article by Korbin Newlyn

The situation comes up where you have a party scheduled, and you are looking to provide to your guest something special for dessert. How about giving them some chocolate candy? You will find a lot of chocolate candy recipes to select from, and you can do some practice prior to the big event if you pick the recipes that require small amounts of ingredients and even less time.

Chocolate Truffles

One of the chocolate desserts that many people love the most is Truffles. While some cooks might find this intimidating, there are a lot of chocolate candy recipes that you can find that will give you instructions on how to prepare chocolate truffles easily and with minimal effort.

The ingredients that you need are whipping cream and chocolate shavings; you can select the type of chocolate that you want depending on the amount of sweetness or how bitter you want your truffles to be. You will need to scoop the chocolate with an ice cream scoop to create the truffles, then allow them to chill in your refrigerator so they can keep their shape.

The next step is to add the toppings that you want. Some people prefer to roll their truffles in cinnamon, others choose to use cocoa powder or chopped nuts for a rich taste as well as presentation. This recipe is easy enough to make the day of the party, and it is sure to be a big hit.

Chocolate Toffee

If you are a a person who prefers toffee, you can share your favorite treat with your party guests as well. Chocolate candy recipes also include toffee, and you can locate an assortment of recipes that include caramel, dried fruit, or various types of nuts. You will also need butter as well as brown sugar to make a complete recipe.

You can use the stove to make the toffee, and then transfer it to your oven to help in make the sugar solidified. The majority of toffee recipes take roughly 20 minutes to make, so you can make an attempt at the recipes a few time, even in the event your guests are arriving the next day. The chances are, the more often that you make the recipe, the better it is going to taste, so by the time your guests actually have dessert, you will have complete confidence.

Fudge

Another idea to try is fudge, which has the capacity to be similar to toffee but tends to be somewhat richer. You can also add nuts and fruit pieces to this recipe you choose as well, and you should make certain, that you have a high quality baking pan so that your fudge will not stick to the edges.

If you want to give your fudge a dense, rich flavor, use marshmallow cream, and/or evaporated milk. This has the effect of making the fudge sweet and creamy, and you can also add caramel, peanut butter, or any other kind of flavor extract that you want.

About the Author

Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine foods. If you would like to learn more go to Hot Chocolate Recipe advice and at Chocolate Cookie tips.

Related Candy Recipes Articles

The History of Cotton Candy and How This Favorite Summer Spun Sugar Dessert Confection is Made

The History of Cotton Candy and How This Favorite Summer Spun Sugar Dessert Confection is Made

By: Laura Zinkan
Originally posted: Jul 09, 2009

Most childhood memories include reaching up to grab huge, pink swirls of cotton candy clouds at the circus or an amusement park.  It brings back hot summer days, crunchy sweet candy you can only eat with your hands and of course, pink sticky faces and clothes.

Cotton candy is also known by such enchanting names as spun sugar or fairy floss.  As early as the 1400′s, European chefs were spinning extravagant desserts out of sugar.  Though, the little hands reaching out for this confection likely wore gold rings and Mom and Dad warned the children about getting their robes and crowns sticky.  The sugar strands were thicker and more like blown glass than today’s cottony spun sugar.  The candy could be formed into golden webs, eggs, bird’s nests, castles and other fanciful creations.

Up until the late 1800′s, spinning sugar was a difficult and somewhat dangerous undertaking.  Loaf sugar, made of cane or beets was used, because granulated sugar wasn’t invented until after World War One.  Sugar, water and other secret ingredients were boiled in large pots until reaching the correct temperature and consistency. Cooks were advised to use only the best cane sugar ‘lest failure should occur’ and to use copper bowls for best results.  When the molten concoction was ready, the confectioner had a few moments to pull a glob  out of the bowl with a fork or whisk and then fling the hot mixture through the air.  The strands would quickly cool and solidify in the air.  The cook had to be careful of burns and early recipes warn to use plenty of oil on the skin to keep the blistering hot liquid from sticking.

It took good old American ingenuity to super-charge spun sugar into the fluffy, wispy cotton candy we know today.  Sugar and coloring is heated in a small, spinning container which sits in the middle of a large metal drum.  The spinner has tiny holes which send the liquid sugar flying out in strands.  Once the strands come in contact with the air, they become solid and form threads on the sides of the bowl.

Several American inventors are credited with cooking up the first modern cotton candy machines.  The first patent was given to John C. Wharton and William Morris for their cotton candy machine in 1897.  The two partners debuted their new ‘fairy floss’ at the St. Louis World’s Fair in 1904 where it became a success.  Another American, Thomas Patton patented a slightly different cotton candy machine a year later and teamed up with the Ringling Bros. Circus where the sticky confection is still served today.

Sugar has improved since colonial times, too.  Special sugars are now formulated to create longer strands, giving the candy a fluffier texture.  The warm candy is usually swirled onto a cardboard tube or stick.  In the 1970′s new machines were invented to produce cotton candy on a large scale.  These machines produce a long continuous mass of cotton candy which is then cut into rectangles.  It can now be found in stores packed in plastic bags.

In ‘the trade’ cotton candy is simply known as ‘floss’.  Machine operators will tell you there is an art to collecting and forming the warm product just right.  The most popular color for cotton candy is pink, followed by blue.  Other colors like yellow, purple and green are also sometimes seen.  Almost all cotton candy has food coloring added.  Without color, it would be white or light tan.  Purists like to eat their cotton candy plain, but it can also be flavored.  Popular flavors include bubble gum and ice cream.

Adventurous cooks, indulgent parents and cotton candy addicts can now make their own fluffy creations at home.  Small machines (which resemble toys more than a cooking tool) can be found.  Bigger, more reliable machines are costlier although you’ll still need to add your own circus.  America even has a day dedicated to this sweet, ethereal creation, so don’t forget to celebrate National Cotton Candy Day on December 7.

For more food trivia, kitchen tips and apron humor visit us on the web at http://www.MomsRetro.com Happy cooking!

Laura Zinkan – About the Author:

Laura Zinkan is a writer in California.
She also cooks up http://www.MomsRetro.com where you can find retro art and kitchen tips for busy cooks. 2009 by Laura Zinkan. Article may be reprinted if author credit is given with a website link. All rights reserved.

Source: http://www.articlesbase.com/food-and-beverage-articles/the-history-of-cotton-candy-and-how-this-favorite-summer-spun-sugar-dessert-confection-is-made-1024311.html

Use of this web site constitutes acceptance of the Terms Of Use and Privacy Policy | User published content is licensed under a Creative Commons License.
Copyright © 2005-2011 Free Articles by ArticlesBase.com, All rights reserved.


Article from articlesbase.com