Wednesday, February 22, 2012

Homemade Cotton Candy

Homemade Cotton Candy
Making cotton candy is a great way to use up all of your left over candy.  Since I started making my own hard candy, I have accumulated about five pounds of what I like to call "ugly candy."  This is a collection of broken sucker pieces, broken glass candy, and hard candies that have melted into a clump.  This candy may be too ugly or awkward to give to the kids, but its wonderful once its turned into cotton candy.  I cannot speak for other brands, but the Nostalgia Cotton Candy Maker works great.   I made a point to watch a couple of instructional videos on youtube before getting started and it is surprisingly easy.   Once it has warmed up, you stick the hard candy in, and then turn it back on and start spinning.   I made watermelon cotton candy for my first batch, and I look forward to making a variety of other flavors from my stash of ugly candy.

Sunday, February 12, 2012

Homemade Pink Chocolate Roses

Valentines Day is right around the corner. So here is the perfect treat for the one you love.

Pink Chocolate Roses

  • Rose Molds (for chocolate or hard candy)
  • Double Boiler (preferred but optional)
  • Wrapping Foil (Red or Pink)
  • Lollipop Sticks (choose the size that fits best with your molds)
  • 2 Ghirardelli White Chocolate bars (all natural)
  • 1 Tbsp. natural shortening
  • 1/2 tsp. Natural red food coloring
  • 1/8 tsp. Peppermint oil (optional flavoring)


Coarsely chop the white chocolate and add it to your double boiler. Note: chocolate can be melted in a regular pan but it must be tended closely to assure it does not burn. Melt chocolate over medium heat and stir until it is smooth. Monitor the double burner to assure the water does not boil. If the water comes to a boil, remove the pan and lower the heat. Replace the pan only when the steam has dissipated since steam will make the chocolate clump. When the chocolate has melted and is smooth, stir in the food coloring. Note: Roses will be red if artificial coloring is used. Stir in the peppermint oil.
Once the chocolate is smooth with the color and flavor mixed in, it will be time to pour them in the molds.  Remove chocolate from the heat and fill the molds using a spoon.

Mixing in Food Coloring Note: Molds do not need to be greased for making chocolates. Place the lollipop sticks in the molds and assure they are covered with enough chocolate so the sticks will hold up the roses. Place the molds in the freezer for 5 to 10 minutes or until the bottoms of the roses are cold. Turn the mold over a cutting board or plate and the roses should pop out. If they do not pop out right away, slightly twist the mold or press on the back of the rose. Place the molds back in the freezer if the roses do not pop out easily.

Wrap roses in pink or red foil wrappers and decorate with ribbon around the stems (if you like).  Roses will keep a better texture if refrigerated.