Chocolate Almond Toffee

One of my classmates from my Indian cooking class made this during our last class. I immediately hounded her for the recipe because it was one of the best toffee I've ever had. She starts writing it, from memory, on a piece of scratch paper. It's that simple. I made these for Mr. G for a potluck he had and it was soooo good I got a proposal from someone I've never met. haha =) Here's the recipe, don't be scared about the calories in the ingredient list, just share!

Chocolate Almond Toffee

2 sticks of butter
1 1/3 cup of sugar
1 tbsp corn syrup
3 tbsp water
4 oz of finely chopped chocolate (see note)
1/2 cup of chopped nuts (see note)

1. Melt butter over medium heat. Add sugar, corn syrup and water to the butter and cook for 10 to 12 minutes, or until mixture reaches approximately 310 degrees. By then, your toffee will have a golden brown color.

2. While your toffee is cooking, line a 9x13 pan with foil and grease with butter. When the mixture is finished, pour the mixture in the pan.

3. Sprinkle chocolate over toffee. Using a spatula, spread chocolate on top of toffee. Add the chopped nuts and you're done!

Notes:

• *I used semi-sweet chocolate, but you can use any type of chocolate you like.
• *I used almonds, but feel free to use any type of nuts you like.  I toasted the almonds before chopping it. 

Hot Cocoa Sticks

Happy Valentine's day!!! I'm sorry I have been MIA for sooo long. So much has happened since the new years, both happy and sad and I've just been so overwhelmed that I needed a break. But, I'm back and I have for you a wonderful treat for the love ones in your life.

When I first saw these Hot Cocoa Sticks from Make and Take, I knew I wanted to make them for Valentine's Day. They are sooo cute and I was so happy to find that they make really wonderful hot chocolate. I might even go as far to say it makes the best hot cocoa I've ever had. My disclaimer is I don't drink hot cocoa very often. heehee =)

There are two parts to the Hot Cocoa Sticks...basically the chocolate fudge part and the homemade marshmallows. For the marshmallows, I also used Make and Take's recipe. Both are wonderful recipes and I can't wait to make them again!!

Here are the recipes. Hope your day is filled with love. =)

Hot Cocoa Sticks
from Make and Take

1/2 cup heavy cream
14-ounce can sweetened condensed milk (1 1/4 cups)
3 cups semisweet or bittersweet chocolate (chopped chocolate bars or chips, about 18 oz)
3/4 cup unsweetened baking chocolate (about 4 oz)
wooden sticks

1. Line an 8" x 8" pan with parchment paper or aluminum foil.

2. Heat the cream and condensed milk over low heat until steaming. Remove from the heat and add the chocolate; allow it to gently melt.

3. After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate. Whisk vigorously until the mixture is thick and shiny. Add a few drops of flavoring oil if you like; hazelnut, coffee, or vanilla are popular flavors.

4. Pour the chocolate mixture into the pan; shake the pan gently to level. Sprinkle with cocoa, if desired. Set aside overnight to slowly set up.

5. Run a knife around the edge of the pan and turn out onto a clean cutting surface.

6. Slice into 1 1/4" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.

7. Stick a wooden stick into the center of each block.

8. Roll in cocoa or crushed peppermint candy, if desired.

Vegan frozen fudge

Who would have thought fudge without butter and milk can taste so yummy?!! Vegan territory is a first for me..but I ventured into it because of a friend. She has been so kind and sweet to me that I really wanted to make her something special. Normally, this would not be a problem for me, I'll just bake up some yummy treats. BUT, she's Vegan!

So I did some research. I checked with my good friend, Christine, over at Well being in the kitchen. She suggested that I make some frozen fudge.

I admit I was a bit skeptical when I first looked at the ingredients. But I trust Christine and decided to take the plunge. The recipe is very simple and quick. The result is soooooo yummy!! I could not believe it!! It's so rich and chocolately and I couldn't even taste the dates. It's unbelievable. You have to try it, you won't regret it!!

Raw Frozen Fudge
adapted from shakshuka

1 cup pitted dates
1.5 cup water
1 cup peanut butter (see note)
1 cup cocoa powder
1/3 cup dried shredded coconut

1. Place the dates in a bowl and cover with water, and soak for about an hour, or until soft. Drain, reserving the liquid.

2. In a blender, blend the dates until smooth, adding soaking liquid as needed to form a creamy consistency.

3. Transfer the date mixture into a large bowl, add the cashew butter, and stir to combine.

4. In a separate bowl, mix the cocoa powder and coconut. Gradually add the dry cocoa mix into the wet date mixture. Stir well. Press the mixture evenly into a 8" square pan, 1 inch thick, and freeze until set, about 3 hours. To serve, thaw a bit, and cut into squares.

Notes:

• *The original recipe calls for 1.5 cups of cashew butter. I only had 1 cup of peanut butter on hand, so that's what I used. It would probably be even creamier and richer had I used 1.5 cups.
  

Chocolate covered caramels

I was doing my daily food blog reading, when I saw these beautiful caramels calling out to me from Taste and Tell. I saw those perfect cubes of caramel and I thought they would be great dipped in chocolate. I intended to make these as valentine gifts for my ladies...but...life got in the way, and I didn't have time to finish them by the 14th. They also didn't turn out as pretty as I wanted. The caramels were really sticky and soft. It was hard for me to get them to stay in the square shape.

I have never made caramel before, actually, I have never made any type of candy before. It was really fun to make the caramel. I felt like I was back in high school doing a science experiment or something. The caramel was pretty simple to make. They're really delicious on their own, but it's even better covered with some dark chocolate. The recipe listed below is half the original.

Shirley’s wonderful caramels
adapted from Candymaking by Ruth Kendrick

1 cup light corn syrup
1/2 of a 14 oz can sweetened condensed milk (7 oz)
3/4 cup milk
1/2 cup whipping cream
1/2 cup butter (1 stick)
2 cups sugar
1 tsp vanilla
tempered dipping chocolate, if desired

1. Butter a 9x9 baking pan; set aside. In a heavy 6 quart dutch oven, combine corn syrup, condensed milk, milk, cream, butter and sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of the pan with a wet pastry brush.

2. Clip on candy thermometer. Cook, stirring constantly, to 240 degrees or soft ball stage. Remove from heat. Stir in vanilla. Pour without scraping into the prepared pan. Allow to stand at room temperature overnight. Cut into about 1 inch rectangles or squares. Wrap in waxed paper or dip in tempered chocolates. Makes 60 pieces.

3. Caramels will be less sticky and easier to cut if you resist temptation and wait 24 hours after they are cooked. A heavy, sharp knife or metal scraper does a neat job, easily and efficiently.

Note:

• I think the next time I make these, I might line the pan with a piece of parchment paper. My caramel stuck to the pan even after I buttered it.
  
• I find that if you oil your knife or metal scraper a little bit, the caramel won't stick as much.
  
• The original recipe adds 1 cup of nuts with the vanilla.
  

Marshmallow

I have been wanting to make marshmallows for a long time, but it always seems so intimidating. Who in their right mind would spend the time to make marshmallows when they are 99 cents a bag?! Well, these marshmallows I have to say are different than the Jet puff variety. They don't have that funny after taste that the kraft stuff have. These were actually easier to make than I thought. The hardest part was definitely cutting them. These suckers are very sticky!! I will definitely make these again, maybe a different flavor next time!!

Marshmallow
Sallys-place

3 envelopes of Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

1. In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes.
   
2. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture.
   
3. Scrape into a 9 x 9 inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper). After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.
4. Let mixture sit for a few hours. Remove from pan, cover the marshmallow slab with confectioners' sugar and cut into 12-20 equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar.

Note:

• I think next time I will use a 9x13 pan and make thinner and smaller pieces. I would also use less sugar, maybe 1 1/2 cups instead of the 2 cups recommended. It was a little too sweet for my taste after being covered with the confectioner's sugar.