ABOVE: Olivia left with a box of goodies. The cookies in the cupcake papers are made from Ritz crackers dipped in peppermint oil flavored chocolate. These taste very similar to Mint Girl Scout Cookies–the salt makes them even better. The peppermint patties are wrapped in the green tin foil. The little hollies are made from colored white chocolates.
My sister, Karla, was always the craft queen in my family. She knew where all of the best classes were offered. As a young mother, I was always looking for ways to save money on Christmas gifts. Baking cookies was usually the answer. When my sister asked if I’d like to take a chocolate candy making class, I couldn’t throw my coat on and run out the door fast enough. I mean, who says no to chocolate? I knew cookies with chocolates would make a more special gift.
I was amazed at how easy, yet admittedly time consuming, it is to make these little filled chocolates.
I started packing up cookies and molded filled chocolates to send to all of Mark’s siblings and his parents. No small feat, considering Mark comes from a family of nine.
It was always fun to experiment with various molds for different holidays. My all time favorites are chocolate liqueur cups filled with Peppermint Schnapps. I’m hoping to make those for Christmas Eve.
When Olivia asked if I’d teach her how to make these chocolates, it reignited the fond memories of spending hours at the table melting, mixing, and molding chocolates.
Olivia and I decided to make cherry cordials, peanut butter cups, Almond Joys, coconut filled bars (Mounds), peppermint patties, raspberry creams, butter nut cream, dipped pretzels, and chocolate mint cookies.
Our list of supplies included:
4 lbs Guittard chocolate (for melting)–3 milk chocolate and 1 dark
3 lb Guittard white chocolate–white, red, and green
2 lbs fondant to make peanut butter filling and peppermint patty filling.
coconut, almonds, pecans, maraschino cherries, powdered sugar, karo syrup, mini pretzels, Ritz crackers (make an excellent salty cookie base),peanut butter, butter
candy molds- we bought two. I already had an assortment
foil wrappers, candy holders, wax paper, paint brushes, plastic squeeze bottles
We shopped for the supplies and started our chocolates on Saturday, and then we made a second batch on Sunday.
Olivia making cherry cordials.
Placing peanut butter cups in their tin papers.
ABOVE: Almond Joys–my favorite.
I like to make little wreaths out of the white chocolate dipped pretzels. As soon as I can find some red string licorice, I’ll post a few photos.
These candies, placed in lovely tins or candy boxes, make a beautiful and affordable gift for family, co-workers, and friends.
I really enjoyed doing this project with Olivia. It was a wonderful gal bonding time. For many years, I did projects like this alone. It was fun to have another female in the kitchen!
NOTE TO OLIVIA: Are you ready for Valentine’s Day chocolates?
Mix approx. 1/3 c fondant (sifted powdered sugar might work) with 1 1/2 tsp water to form a thick paste. ADd 3-4 drops of peppermint oil (I add more). Spoon into coated patty mold and seal with chocolate. Makes about 8 patties.
Coconut Filling (Almond Joy)
3/4 cup light cornsyrup
2 1/2 cups coconut
Heat corn syrup in small pan until quite hot, but not boiling. Pour into a bowl containing coconut and stir thoroughly with a spoon. Cover with wax paper and set aside for about an hour so the coconut will become well saturated with the syrup.