| The Supplies For These Recipes Can Be Found At Sweet Beginnings... |
PEPPERMINT BARK
1 lb peppermint crunch
3 lb Merckens white chocolate wafers
(Optional: 1 lb Merckens dark chocolate wafers to line your cookie sheets)
---Melt 1 ½ lb of white chocolate in a double boiler
---Put ½ lb of peppermint crunch in melted white chocolate
---Pour into a cookie sheet
---Freeze for about 15 minutes
---Break up.
Entire recipe makes 2 cookie sheets.
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BARK VARIATIONS--
1 LB TOFFEE CRUNCH
3 LB MERCKENS MILK CHOCOLATE
ORANGE CREAMSICLE
1 LB ORANGE CRUNCH
3 LB MERCKENS WHITE CHOCOLATE
RASPBERRY
1 LB RASPBERRY CRUNCH
3 LB MERCKENS DARK CHOCOLATE (OR WHITE!)
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Thin Mints
3 lbs Mercken Dark Chocolate
1/2 teaspoon Lorann Peppermint Oil
Ritz Crackers
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EASY CREAM CANDY CENTER
FOR TRUFFLES
1 lb dry fondant
2 tbsp cream/milk
6 tbsp butter
Your favorite Lorann Gourmet Oil!
(Peppermint, Butter, Maple, Etc!)
(Fondant and Lorann products at Sweet Beginnings LLC!)
Don't have time to make it? Ready made product available for all of your chocolate making needs!!!
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Candy Clay
1 lb Merckens
1/3 c light corn syrup
Melt Merckens Candy Melts. Add corn syrup and stir to blend. Turn out mixture onto waxed paper and let set at room temperature to dry. Wrap well and store at room temperature until needed. Candy Clay handles best if hardened overnight. Candy Clay will be very hard at the start; knead a small portion at a time until workable. If Candy Clay gets too soft, set aside at room temperature or refrigerate briefly. When rolling out Candy Clay, sprinkle work surface with cornstarch to prevent sticking; roll to approximately 1/8 in. thickness.
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