Going CANDYLICIOUS along with Daring Bakers..

I barely made it to this month’s challengeL

I was down for the last few days with a pretty bad eye infection and flu..

Antibiotics did its work well and I am up and functioning just in time for the challenge.

This month’s challenge is one of the Sweetest challenge I have ever seen.. CandiesJ

The lovely hosts Lisa and Mandy shared, two methods for tempering chocolate and a plethora of recipes for various candies.

We had to make two candies..one with Chocolate and other of our choice

 I chose to stick with two of the simplest ones

Milk Chocolate and Almond Truffles

 Ingredients

255 g Milk chocolate finely chopped

125 ml Double Cream

½ Cup Chopped almonds

Desiccated Coconut for Coating

Finely chop the milk chocolate. Place into a heatproof medium sized bowl

Heat cream in a saucepan until just about to boil

Pour the cream over the chocolate and stir gently until smooth and melted

Allow to cool slightly, about 10 minutes

Stir in the nutes

Leave to cool and set for a few hours in the fridge

Bring to room temperature to use

Forming the truffles:

Using teaspoons, scoop round balls of ganache

Roll them between the palms of your hands to round them off

Finish off by rolling the truffle on desiccated coconut

Place on parchment paper and leave to set Tip:

Caramel Fudge

Ingredients

Adapted from here

40 g butter

½ cups brown sugar

1 tspn Maple syrup

130 ml condensed milk

60 g white chocolate chips

 Melt butter in a large saucepan. Add brown sugar, Maple syrup and condensed milk; stir over a medium heat until boiling.

Lower heat and cook, stirring for 5-7 minutes.

Remove from heat and add chocolate; stir until smooth.

The fudge will start to set quite quickly, so immediately pour into prepared pan, then spread evenly with the back of a spoon.

Allow to cool at room temperature for 30 minutes, then refrigerate until firm.