Get Brittles, Barks, & Bonbons: Delicious Recipes for Quick and PDF

By Charity Ferreira

There are few issues extra tempting than a dish of fancy sweets. yet here's a bit secret—it's really fairly effortless to make those sugary confections at domestic! Brittles, Barks & Bonbons deals a sweet recipe for each get together and is choked with useful tips about parts and gear. For based gift-giving, there are Chai-Spiced muffins and Vanilla Sea-Salt Caramels. For motion picture evening with the kinfolk, Rocky highway Bark is deliciously addictive. And vintage Buttery Almond Toffee is a festive deal with for the vacations and excellent for giving. For the last word in easy indulgence, there's not anything sweeter than Brittles, Barks & Bonbons

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Additional info for Brittles, Barks, & Bonbons: Delicious Recipes for Quick and Easy Candy

Sample text

Stir in the Kahlúa, almond extract, ½ teaspoon of the cinnamon, and the cayenne. Cover with plastic wrap and refrigerate until firm enough to scoop, about 3 hours. Continued on page 58 S 56 S 10061_BBB_Int 56 page56 10061 • 20801254 3/27/08 3:18:57 PM 10061_BBB_Int 57 page57 10061 • 20801254 3/27/08 3:18:57 PM { Mexican Chocolate Truff les } Step 2 Line a baking sheet with waxed paper. Scoop out tablespoon-size portions of the chocolate mixture; place them on the waxed paper. If the mixture is too firm to scoop, let it stand at room temperature for about 30 minutes to soften.

Place the truffles in paper cups, if desired. Refrigerate the truffles between layers of waxed paper in an airtight container for up to 1 week. S 55 S 10061_BBB_Int 55 page55 10061 • 20801254 3/27/08 3:18:57 PM S Mexican Chocolate Truff les S Adding chile to chocolate is not as trendy an idea as it might seem. The Aztecs flavored their chocolate with a variety of spices — including chiles — that enhance the complex flavors already present in dark chocolate. If you want just a hint of spice in these truffles, use 1/8 teaspoon cayenne; if you want to really taste the heat, use ¼ teaspoon.

They are easier to crush, and, because they have more colored surface area, they break into nicer-looking pieces than larger candy canes. If you are a perfectionist, you can sift the candy cane pieces through a fine mesh strainer to remove the fine white dust before sprinkling them over the top of the bark. S Makes: 1 ¼ pounds bark 1 pound bittersweet or semisweet chocolate, chopped 4 ounces white chocolate, chopped 1 cup finely crushed candy cane pieces Step 1 Line a jelly-roll pan with waxed paper.

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