My husband and I both thought these were some of the best bon bon style candy we've ever had. So much for customer service! Won’t be ordering chocolates again! I threw them out because they were a funny color. The peanut butter crunch McFlurry will hopefully soften the blow of the Grimace shake leaving the menu. The day the box came I immediately opened it up and the chocolates were soaking wet because they were packaged correctly. Whoever packaged the box just through the cardboard box of chocolates in with my 6 frozen pizzas and the dry ice. I ordered some of the krispy peanut butter balls. Box containing the candy was soaked with water and juice from the thawed pizzas. Product itself is great, but 1 lb from last year became 1/2 lb this year. Very delicious! Creamy, smooth, and with a little crunch. I find it easiest to balance the discs with two forks, that way the chocolate can drain off through the tines.Īllow treats to set up and cool in the refrigerator for at least 30 minutes (the shortening will be resistant to setting up at room temperature).These were incredible! Definitely recommend 5/5 stars! Dip discs into chocolate one by one, and let chocolate drain off over the bowl, before returning coated discs to a parchment-lined tray. Note - I find it easier and more convenient to melt half chocolate and shortening now, and after it's been used, heat the remainder that way chocolate stays warm, smooth, and easier to work with. Heat in 15-second bursts, stopping to check and stir after each, until chocolate can be stirred smooth. In a large microwave-safe bowl, add the chocolate and shortening (helps chocolate stay much smoother and for a longer period and highly recommend), and heat on high power to melt, about 1 minute. Place discs on prepared baking sheet sheet, cover with plastic wrap, and allow them to firm up for at least 2 hours, or overnight, before dipping them in chocolate. The batter will be warm but cool enough to handle easily if yours is too warm, wait until it cools sufficiently to handle it to shape the discs. Spray your hands with cooking spray or grease them with butter and form 3-inch diameter discs that are about 1-inch tall (I made 11). While the mixture is still nice and hot, add the cereal and stir to combine, mixture will cool down and firm up quickly. Marshmallows will swell and puff and after about 2 minutes of intermittent heating, they should be sufficiently soft enough to stir into the butter-caramel mixture. Stir the butter and caramel together to combine the butter will pool and may be difficult to incorporate and it's okay if there's some pooling.Īdd the marshmallows and heat to melt them, about 2 minutes, stopping every 30 seconds to check and stir to combine. As long as they're softened and somewhat melted, that's fine.Īdd the butter to the caramels, and heat on high power to melt the butter, about 1 minute. The caramels don't melt into a smooth, thin sauce like caramel ice cream sauce instead they're the consistency of natural peanut butter that's a bit loose and oily. In a large microwave-safe bowl, add the caramel bits (already unwrapped and convenient or use regular caramels, probably 30 to 40+ unwrapped don't use caramel ice cream sauce because it's too thin) and microwave on high power to soften and melt, about 2 minutes, stopping every 30 seconds to check and stir. Line a baking sheet with a Silpat liner or parchment paper, set aside.
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