Hot Chocolate Spoons For Gifting

 

Melted chocolate and festive toppings turn your average hot cocoa into a treat that no one will forget. There is just something about dipping a Hot Chocolate Spoon into a cup of warm milk. Add a cellophane bag and a pretty ribbon and you have a gift ready to go.

1 (8-oz.) semisweet chocolate bar

1 (4 oz.) 60% bittersweet chocolate bar

1 teaspoon vanilla extract

12 miniature plastic spoons or wooden spoons

Toppings: crushed hard peppermint candies, miniature marshmallows, butterscotch chips, flaky sea salt (such as Maldon), crushed red cinnamon candies (such as Red Hots), and instant coffee granules

Place semisweet chocolate and bittersweet chocolate in a microwavable bowl. 

Microwave on HIGH 30 seconds. Stir well, and repeat for 30-second intervals until chocolate is completely melted and smooth, about 4 more times. (Note: If only a few lumps remain in the melted chocolate, microwave 15 seconds.) Stir vanilla into chocolate mixture until combined. Immediately spoon chocolate mixture evenly (about 1 1/2 tablespoons) into a 12- to 15-compartment silicone ice cube tray.

Let chocolate cool slightly, about 5 minutes. Sprinkle with desired toppings, and insert a plastic spoon into center of each compartment. Freeze until chocolate hardens and is completely set, 15 to 20 minutes. Remove from silicone ice tray.

To serve: Stir 1 Hot Chocolate Spoon into 1 cup very hot milk of choice, until hot chocolate spoon is completely melted.

Recipe Credit

A Southern Living Recipe

Yum

English Toffee Candy

Rich buttery smooth candy with a touch of chocolate and nuts.This is my Great-Aunt Eileen's recipe. A special treat during the holidays.

1 cup butter

1 cup sugar

3 tablespoons water

1 tablespoons white Karo

1 cup chocolate chips

3/4 cup finely chopped almonds (toasted)

1/4 cup finely chopped almonds (toasted)

Line a 10x15" cookie sheet with foil extending over the edges of the pan. Butter the sides of a 2 qt. heavy saucepan. In a saucepan, melt butter; add sugar, water and Karo. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at a steady rate, stirring frequently until the temperature registers 290 degrees. (Watch carefully when the temperature reaches 280 degrees as candy cooks fast and may scorch). Remove pan from heat and quickly stir in 3/4 cup nuts and then pour onto prepared pan spreading to edges of pan.

Let candy stand about 2 minutes or until set. Sprinkle with chocolate chips and wait 5 minutes more. Spread chocolate over toffee and top with the remaining 1/4 cup chopped nuts. Chill for 20 minutes and then lift foil and candy form pan. Carefully break candy into pieces and store in a covered container. NOTE: this toffee is also good without the chocolate if you desire.

Yum

White Trash Candy

This is Stefanie's recipe. Sometimes she a makes a little bit sometimes she makes a big batch. All I know is that I can't stop eating it. The salty and the sweet, great combination.

1 or 2 Bakers White Chocolate Squares (6) - depends how much you make

Pretzels

Peanuts and/or mix nuts

*dried cherries or cranberries

*Andes Mint Candies, melt separate and drizzle over top of mixture, optional

*Add cereal like Chex, optional
*Add red & green candies or pastel candies depending on the season, optional

Melt chocolate in a bowl over boiling water. Add a little cooking oil to chocolate.

Break pretzels up into pieces. Mix all ingredients together in a bowl. Spread mixture on a parchment line cookie sheet. Refrigerate. Cool completely until harden. Break into small pieces. Put into a decorative bowl or fancy cup cake liners.

Yum

Red & White Chocolate Bark

Easy and a nice holiday presentation.

1 lb. white chocolate

3 oz. red candy melts

Line a 9-by 13-inch cake pan with nonstick foil or parchment paper, leaving a 2-inch overhang on all four sides.

Place the white chocolate in a microwave-safe bowl and melt on medium, stirring every 20 seconds, until smooth (about 80 seconds). Spread into the prepared pan.

In a small microwave-safe bowl, melt the red candy melts on medium, stirring every 20 seconds, until smooth (about 60 seconds). Drop small spoonfuls of the red candy melts onto the white chocolate and using a knife or skewer, swirl the red candy melts through the white chocolate.

Refrigerate the chocolate until set, about 20 minutes. Break into pieces before serving.

Woman's Day

 Yum