Posts Tagged ‘candy’
Over the weekend, I made these tiny candy donuts and I thought I would share the tutorial this morning to kick off the week.
They’re really easy to make and look just like mini donuts, but they’re not the real deal… They’re made of of chocolate (and peanut butter chips) instead. Fun, huh?
These little candies would be great party favors for birthday parties and other special occasions. Or on a dessert table, just as they are. Want to make your own? Here’s how…
Supplies + Ingredients:
mini donut silicone mold (available right here on Amazon) // microwave safe bowls in various sizes (for melting chocolate) // small spoon // bamboo skewers (optional) // 1 bag of white chocolate chips + 1 bag of peanut butter or butterscotch chips // food coloring (gel or liquid) // sprinkles
1. Start by creating your donut base. Melt peanut butter and white chocolate chips in a microwave safe bowl, in 20-30 second intervals (stirring in between) until melted.
You can play around with the chips ratio here…I made some donuts strictly from peanut butter chips (for a darker donut base) and some that were a half and half mixture of white chocolate chips and peanut butter chips (for a lighter donut base).
2. Next, pour or scoop the melted chips into the mini donut mold. Then, pop the mold into the freezer for about an hour to harden.
3. Remove the donuts from the mold and let them warm to room temperature again.
4. Next, in three separate bowls, begin melting white chocolate chips the same way you did in step one. Once melted, add a small amount of food coloring to each one (I used pink, purple, and green) and stir, to create the donut icing. Then, using a small spoon, pour the chocolate over the donuts to create an iced donut look. *Work fast for this part – if the chocolate cools to much before pouring, it won’t look like donut icing. If you’re having trouble, you can add a little bit of vegetable shortening to thin out the chocolate a bit more.
5. Add sprinkles, then place the finished candy donuts back into the fridge or freezer to harden. Once hardening, pull the candies out and poke through the center of each donut shape with a bamboo skewer if any chocolate has covered up the hole. If you’re using a cooling rack, that probably won’t be an issue. But if you’ve set your donuts on a plate, like I did, you have a few holes to re-poke.
Note: If you use the same mold that I have, you’ll be able to make roughly three batches of mini donuts with two bags of chocolate chips. Which is 54 candy donuts.
Other ideas for these candy donuts… Decorate a plain cake or turn them into the mini version of my donut ice cream sandwiches.
Concept, photography, and styling by Brittni Mehlhoff
I bought some salt water taffy candies at the store over the weekend, and after eating a few, I realized they would be fun edible additions to party foods and drinks. So I put together a quick little Monday morning tutorial for making stacked taffy cupcake toppers and candy kabob drink stirrers.
They’re insanely easy and would be a good last minute solution for Valentine’s Day, birthday parties, etc.
Here’s how to make your own…
You’ll only need three supplies: wood skewer sticks, salt water taffy candies, and scissors or wire cutters to cut the skewers down to size.
To Make: Unwrap candies and poke them through the wood skewer (through the pointed side). Keep pushing them down to add multiple candies in a row. Once done, cut the bottom end of the skewer to size (long for drink stirrers and pretty short for cupcakes). That’s it.
If you want to go the extra mile though, you can make your own homemade taffy beforehand. This recipe is my favorite.
And if you’re really in a hurry, you don’t even have to unwrap the candies. They look just as cute with the wrappers on. It really only works for the cupcake toppers though. Drink stirrers would probably look a little crazy with the wrapper on – unless it was just one candy on the end of the stick.
Naturally, kids will love these, but they’re good for adults too…The drink stirrers would be perfect for party cocktails and guest could eat them like dessert when they’ve finished their drinks.
What do you think? Is this easy enough for you to try at home?
Concept, photography, and styling by Brittni Mehlhoff
This contributor post was written by Amanda Toman.
These peppermint patties pack a Valentine’s Day punch in every heart shaped confection! To me, peppermint patties are the perfect treat. The chocolate coating is smooth and snaps a little when you take a bite. The creamy peppermint center gives a nice cool blast that tingles and freshens the mouth. And the two together? Well, together the two are undeniably a good couple.
Like most things homemade, these are way better than your store-bought peppermint patties. Although they taste eerily similar to your store-bought peppermint patties, these don’t contain anything funky like corn syrup or artificial flavors. Plus, chances are high that you already have all the ingredients in your kitchen to easily whip up these homemade peppermint patties (even if they are not organic). This recipe yields about 50 patties (if you don’t eat about 12 in the process of making them, like I did) so they are perfect for packing up into these DIY Mylar Heart Treat Bags .
Organic Peppermint Patties
Yield: 50 Patties
- 5 1/2 cups of organic powdered sugar
- 4 tablespoons of organic butter (room temperature)
- 4 tablespoons organic cream
- 4 tsp organic peppermint extract
- 3 1/2 cups of organic semi sweet chocolate chips
- 3 tablespoons organic shortening
1: In a medium sized mixing bowl, combine the powdered sugar, butter, peppermint extract, and cream. Slowly mix until the mixture comes together. The mixture should feel like play-doh and shouldn’t be sticky. If the mixture is sticky, add more powdered sugar, a few tablespoons at a time.
2: Place a sheet of parchment paper on your countertop, lightly dust with powdered sugar.
3: Roll ¾″ balls of dough between the palms of the hands.
4: Press each ball down slowly and flatten it out. Take your heart shaped cookie cutter and punch out a small heart-shaped patty. Repeat this step until you have used all of the peppermint dough.
5: Transfer the parchment paper and the hearts to the freezer to let them firm up (at least 45 minutes or even overnight).
6: While the dough is chilling, melt the chocolate coating by placing all the chocolate chips in a microwave safe bowl and melt in 30 second increments. Stir after every 30 seconds to avoid overheating. When melted, add the shortening to the chocolate to thin it out. Let cool a few minutes.
7: Remove the patties from the freezer (Note: the more frozen your patties are, the easier it will be to dip in the chocolate!). Grab a fork and dip one patty at a time into the melted chocolate, making sure both sides of the patty are completely coated with chocolate. Let the excess chocolate drip back into the bowl and then place the patty back on the parchment paper. Repeat this step until all the patties have been dipped in chocolate.
8: Allow the peppermint patties to cool where they are for a few hours. If you like your peppermint patties chilled, you can transfer them to the fridge, or if you’re like me and like them frozen, feel free to transfer them to the freezer.
Recipe and text Amanda Toman // Styling and photography Brittni Mehlhoff
Editor’s Note: When I was styling / photographing these little patties, I managed to sneak in a few bites and they are SERIOUSLY delicious. They’d make a great gift for V-Day. And beyond February 14th, just use a different cookie cutter shape and you can make them year round.