Make Chocolate Candy Quick and Easy Using Candy Melts
Have Fun Making Chocolate Candy
One day, after watching a cooking program about chocolates, I was left in the mood for a chocolate bar. But, I wanted more than just a plain old chocolate bar, My taste buds were craving chewy coconut and crunchy almonds at the same time. My mind was figuring out a way to satisfy my craving.
The program I had watched demonstrated how to make chocolate and so I thought it would be a great idea to make my own chocolate. Then, after going through the process in my head, I soon lost interest. It was too much work.
Candy Treat Cups and Candy MoldsClick thumbnail to view full-size
My creative mind got to working and I thought about going to the store, melting up some already made chocolate bar and then adding my own coconut and chopped nuts. Clever, I thought. Then, I got even more creative and wandered into the local craft store and was delighted to see a wall full of candy-making molds, wraps, chocolate candy pelts (called melts) that allowed the "candy maker" to simply melt the chocolate and put it into a mold. This store had everything a candy maker would want. I didn't buy the candy pelts because they were quite expensive. I did, however, pick up a couple of molds and candy treat cups, then headed to the grocery store to buy the chocolate bar that I was going to melt.
At the store, in the bulk isle, I saw dispensers filled with chocolate pelts. They were quite inexpensive, in fact less expensive than at the craft store and less expensive than the candy bar I had planned to melt. So, I ditched the candy bar idea and opted for the chocolate pelts.
Once home, I made up a quick batch of chocolate and I have not tasted a regular store-bought candy bar since that day.
Now, I "make" candy for myself and was thinking these lovely homemade candy treats are a great idea for giving as gifts.
Ingredients PhotosClick thumbnail to view full-size
Chocolate Candy MeltsClick thumbnail to view full-size
- 2 Cups Chocolate Candy Melts
- 1/4 Cup Nuts, chopped (optional)
- 1/4 Cup Coconut, shredded (optional)
- Melt candy in microwave oven for 1.5 to 2 minutes on high.
- Add nuts and coconut at this time and mix together.
- Pour the melted candy mixture into a clean, dry mold. Hint: if you heat and prepare in a glass measuring cup, the pouring is easy. Otherwise, spooning the mixture into the mold is fairly easy.
- Tap the mold lightly to remove any air bubbles.
- Place the mold on a level surface in the refrigerator.
- Refrigerate until the bottom of the mold appears frosty or until the candy is firm. This should take about 20 to 30 minutes. Hint: I have placed the candy molds in the freezer to cut this time in half.
- Pop the candy out of the mold.
- Serve. You can simply place the candy on a tray or place into individual candy treat cups.
Nutrition Facts for Quick and Easy Chocolate Candy - Small Mold
|Serving size: 1|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 4 g||20%|
|Unsaturated fat 2 g|
|Carbohydrates 11 g||4%|
|Sugar 8 g|
|Fiber 1 g||4%|
|Protein 1 g||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Special Notes for Quick Chocolate Candy
If you decide to take a shortcut by placing the candy mold in the freezer for setting, be sure to check on the candy periodically, so that it does not freeze. After fifteen minutes, I take the mold out of the freezer and look at the bottom of the mold. If the bottom looks a little frosty, then it is done setting. Remove the mold from the freezer.
You can add any number of ingredients to enhance your chocolate candy. Mix and combine in any combination you choose, however, be careful not to add more than 1/2 of any combination of ingredients or the chocolate may set too soft if your ingredient is moist (such as coconut) or your chocolate may crumble if your ingredient is too course or grainy (such as nuts or crispy rice cereal).
I have found the most success in limiting the additional ingredients to not more than 50%. For instance, if I want to add a maximum combination of chopped dried pineapple and chopped walnuts, I would add 1/2 cup of pineapple and 1/2 cup of walnuts and no more. When in doubt, always choose a combination that provides a higher concentration of chocolate to additional ingredients.
Additional Ingredients You May Enjoy Adding to Your Chocolate Candy
Some Other Ingredients to Think About Adding
I have had success with the following ingredients. With fruit, I use only one at a time or the candy becomes too moist and sets a little soft. There's nothing wrong with that; you just need to pop it into your mouth before it melts in your hands.
Crispy Rice Cereal
Dried Pineapple, chopped
Dried Mango, chopped