Countdown to Christmas Dec. 12th, 2016

Hi Guys! This recipe comes from Babble by Sheri Silver. It’s probably one of my very favorites so I’m sure you’ll like it too! Enjoy! πŸ˜‹πŸ˜‹

 

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EDIBLE SPOONS MADE OF CANDY AND CHOCOLATE

SHERI SILVER

 

Peppermint Spoons

 

Makes: 8

Ingredients

6.5 ounce bag round peppermint candies (about 36)

 

Directions

Preheat oven to 300 F. Unwrap candies and place in a food processor. Process until finely chopped.

Spoon the chopped candies into the cavities of your mold, going above the fill line (candies will settle considerably once they start to melt). Place mold on a baking sheet and put in oven for 10 minutes.

Remove mold from oven and sprinkle some more candies into the molds wherever there are gaps or spaces. Return to oven for another 5 minutes.

 

Cool completely and gently remove spoons from molds. Spoons will last several months when covered and stored at room temperature.
Sprinkle Spoons

Add some color to a winter birthday party by making sprinkle spoons! Use any combination of candy melts and sprinkles for an unforgettable hot chocolate bar.

 

Makes: 8

Ingredients
11 ounces colored candy melts
1/4 cup rainbow nonpareils (or other sprinkles)

Directions

Melt the 8 ounces of candy melts in the top half of a double boiler, set over barely simmering water. Let cool slightly and transfer to a disposable piping bag (or heavy-duty zip-top bag).

Snip a small opening and pipe the chocolate into the mold. Place the filled mold on a baking sheet and tap several times on a counter top to level the surface and eliminate any air bubbles.

Freeze until firm, about 30 minutes. Gently remove spoons from mold and keep frozen until ready to dip.

Melt the remaining 3 ounces of candy melts in the top half of a double boiler, set over barely simmering water. Let cool slightly.

Working with one spoon at a time, dip into the melted candy and then into the nonpareils. Place on a baking sheet and freeze until set, about 30 minutes. Keep frozen (for up to 2 months) until ready to use.

 

Marbled Spoons

Tie up a few of these pretty spoons to a jar of fancy hot chocolate and win best hostess gift ever!
Makes: 8

Ingredients
4 ounces white candy melts
4 ounces chocolate candy melts

 

Directions
Melt the white candy melts in the top half of a double boiler, set over barely simmering water. Let cool slightly and transfer to a disposable piping bag (or heavy-duty zip-top bag). Set aside.

In a separate bowl, melt the chocolate candy melts and transfer to a disposable piping bag (or heavy-duty zip-top bag).

Snip openings in both bags and pipe the white and dark chocolate in an alternating pattern (as shown in the photo below), into the cavities of your mold.

Use a toothpick to swirl the chocolates together, creating a marbleized effect. Place the filled mold on a baking sheet and tap several times on a counter top to level the surface and eliminate any air bubbles.

Freeze until firm, about 30 minutes. Gently remove spoons from mold and keep frozen (for up to 2 months) until ready to use.

 

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4 thoughts on “Countdown to Christmas Dec. 12th, 2016

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