Brittles, Barks, & Bonbons: Delicious Recipes for Quick and by Charity Ferreira

By Charity Ferreira

There are few issues extra tempting than a dish of fancy sweets. yet here's a bit secret—it's really really effortless to make those sugary confections at domestic! Brittles, Barks & Bonbons deals a sweet recipe for each party and is full of precious pointers on components and kit. For based gift-giving, there are Chai-Spiced cakes 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 ideal for giving. For the final word in uncomplicated indulgence, there's not anything sweeter than Brittles, Barks & Bonbons

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

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S Makes: 30 (¾-inch) truffles 12 ounces semisweet chocolate, chopped ¾ cup whipping cream 2 tablespoons Kahlúa ½ teaspoon almond extract ½ teaspoon plus 1 tablespoon ground cinnamon 1 to /8 ¼ teaspoon cayenne pepper ¼ cup unsweetened cocoa powder F luted 1 -inch paper candy cups ( optional ) Step 1 Place the chocolate in a large bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate and stir gently with a flexible spatula until the chocolate is melted and smooth.

These are a fun TV-watching snack, and they also make a great ice-cream topping. S Makes: about 30 clusters 8 ounces milk or white chocolate, chopped 2 cups miniature salted pretzels Step 1 Line a baking sheet with waxed paper. Melt the chocolate in a bowl set over a pan of hot water (see Melting Chocolate, page 12), stirring frequently until melted and smooth. Remove from the heat and stir in the pretzels. Step 2 Use a spoon to drop clusters of 2 or 3 pretzels onto the waxed paper. Refrigerate until the chocolate is firm, about 1 hour.

S 45 S 10061_BBB_Int 45 page45 10061 • 20801254 3/27/08 3:18:42 PM S Coconut–Smoked A lmond Haystacks S The smoked almonds give these chocolate clusters a mysterious, appealing edge. If you prefer, you can substitute plain toasted almonds. S Makes: 16 to 18 clusters 8 ounces bittersweet or semisweet chocolate, chopped 1 ½ cups sweetened flaked coconut ¾ cup smoked almonds ( about 5 ounces ), finely chopped Step 1 Line a baking sheet with waxed paper. Melt the chocolate in a large heatproof bowl over a pan of hot water (see Melting Chocolate, page 12), stirring frequently until melted and smooth.

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