Candy Freezing Info

*Truffles can be frozen for up to 2 months.
*Fudge will keep 1 month in the refrigerator.
*Toffee can be frozen for up to 2 months
*Most caramels should be stored about 2 weeks at room temp.
*Nut brittles should be stored about 1 week at room temp.
*Be careful when freezing - I make all of my candy that freezes well first and save things like caramels til last. Be sure to use coating chocolate for candies that need to be dipped, otherwise freezing and storing can cause "bloom", which is when the cocoa butter comes to the surface and causes gray or white streaks and dots - it doesn't mean that the candy has spoiled but it doesn't look very nice.
*Chopsticks work great for dipping many kinds of candies.

TROPICAL CLUSTERS
10 ounces white chocolate, finely chopped
2/3 cup sweetened condensed milk
1/2 cup toasted macadamia nuts, coarsely chopped
1/4 cup finely chopped dried pineapple
2 T finely chopped crystallized ginger
1/2 cup ribbon coconut

Melt chocolate in the top of a double boiler over hot but not simmering water, stirring frequently to ensure even melting. In a one quart heavy bottomed saucepan over medium heat, bring the sweetened condensed milk to a boil. Remove the double boiler from the heat and pour the hot milk into the chocolate. Blend together thoroughly.

In a 2 quart mixing bowl, blend the nuts, ginger, pineapple and coconut evenly. Pour in the chocolate and stir until the mixture is completely coated.

Line a baking sheet with parchment paper. Spoon out clusters 1 inch in diameter onto the sheet, leaving 1 inch of space between them. Place the clusters in paper candy cups.

Yields 40 candies. Will keep 2 weeks in refrigerator or 2 months in freezer.

CHOCOLATE COVERED CHERRIES
2 1/2 cups powdered sugar
1/4 cup butter, softened
1 T milk
1/2 t almond extract
2 jars (8 oz each) maraschino cherries with stems, drained
12 oz coating chocolate

In a mixing bowl combine sugar, butter, milk and almond extract. Mix well. Knead into a large ball. Roll into 1 inch balls and flatten into a 2 inch circle. Wrap aroung cherries and lightly roll in hands. Place with stems up on a waxed paper lined baking sheet. Cover loosely with plastic wrap and refrigerate 4 hours or overnight.

Melt chocolate in a double boiler or microwave safe bowl. Holding on to the cherry stem, dip cherries in chocolate. Set on waxed paper lined baking sheet to harden. Store in a covered container. These should sit at least 2 - 3 weeks before eating.

Can be frozen up to 2 months.

ENGLISH TOFFEE
1 1/4 cups unsalted butter
1 cup sugar
4 T water
1/2 t salt
2 1/2 cups sliced almonds, finely chopped, divided
12 oz coating chocolate

Cut butter into pieces and melt in a 3 quart heavy bottomed saucepan over low heat. Add sugar, water and salt; increase heat to medium and cook until mixture registers 260 F on a candy thermometer, stirring constantly with a wooden spoon. Add 1/2 cup of the chopped almonds and cook until the mixture becomes golden brown and register 305 F on the thermometer ( about 8 minutes), stirring constantly.

Carefully remove the pan from the heat and pour the mixture onto an oiled wooden cutting board.

Melt 6 oz of the coating chocolate in top of a double boiler or in a microwave safe bowl. Spread over toffee and sprinkle with half of the remaining sliced almonds. Allow to set.

Flip toffee over. Melt remaining chocolate. Spread over uncoated side of toffe and sprinkle with the other half of the nuts. Allow to set.

When set, break into pieces.

Can be frozen up to 2 months.

PERFECT PEPPERMINT PATTIES
1 pound powdered sugar
3 T butter, softened
2-3 t peppermint extract
1/2 t vanilla extract
1/4 cup evaporated milk
12 oz coating chocolate

In a bowl, combine first four ingreadients. Add milk and mix well. Roll into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes. Flatten with the bottom of a glass to 1/4 inch thick round patty. Chill for at least 30 minutes. In the top of a double boiler or in a microwave safe bowl, melt chocolate. Dip patties and place on a waxed paper lined cookie sheet until set.

Yields about 5 dozen. Can be frozen up to 2 months.

MOCHA TRUFFLES
2 12-oz packages chocolate chips
1 8 -oz package cream cheese, softened
3 T instant coffee granules
2 t water
16 oz coating chocolate
white coating chocolate (optional)

Melt chocolate chips in top of a double boiler. Add cream cheese, chocolate and water; mix well. Chill until firm enough to shape. Shape into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 1 - 2 hours or until firm. Melt coating chocolate in a double boiler. Dip centers and place on waxed paper to harden. If desired, melt white coating chocolate and drizzle over truffles.

Yields about 5 1/2 dozen. Can be frozen up to 2 months.

SPONGE CANDY
1 cup sugar
1 cup dark corn syrup
1 T vinegar
1 T baking soda
12 oz coating chocolate

Combine sugar, corn syrup and vinegar in saucepan. Cook over medium heat without stirring until very brittle. Remove candy from heat. Quickly stir in soda. Pour into a butter 9 inch square pan. Cool and break into pieces. Melt coating chocolate in top of double boiler; dip pieces in melted chocolate.

Makes 1 pound.