How to make chocolate candy from cocoa powder?!
Answers:
Crispy Chocolatre Peanut Clusters
1/2 cup butter
1/2 cup cocoa
1 cup peanut butter
3/4 cup honey
1/2 cup sugar
1 tsp!. vanilla
3 cups rice cereal
2 cups peanuts
Melt butter, stir in cocoa!. Add peanut butter, honey and sugar!. Cook and stir until combined!. Remove frorm heat and add vanilla, cereal and nuts!. Stir and drop by heaping tsp!. onto wax paper lined cookie sheets and chill until set!. Store covered in fridge!. Makes 6 doz!.
Enjoy!Www@FoodAQ@Com
1/2 cup butter
1/2 cup cocoa
1 cup peanut butter
3/4 cup honey
1/2 cup sugar
1 tsp!. vanilla
3 cups rice cereal
2 cups peanuts
Melt butter, stir in cocoa!. Add peanut butter, honey and sugar!. Cook and stir until combined!. Remove frorm heat and add vanilla, cereal and nuts!. Stir and drop by heaping tsp!. onto wax paper lined cookie sheets and chill until set!. Store covered in fridge!. Makes 6 doz!.
Enjoy!Www@FoodAQ@Com
Here's a recipe for fudge made with powdered cocoa!. The candy won't set righ if your climate is very humid or if it's raining!. also, if you aren't familiar with candy making and confident that you can identify the soft ball stage, definitely use a candy thermometer!.
CHOCOLATE FUDGE
An old fashioned recipe made with cocoa and butter
3 cups granulated sugar
2/3 cup unsweetened cocoa powder
1 1/2 cups milk
1/4 teaspoon salt
1/4 cup butter
1 1/2 teaspoons vanilla
1 1/2 cups toasted chopped walnuts*
In a heavy 4-quart saucepan over medium heat combine sugar, cocoa, milk, and salt!. Bring to a boil, stirring constantly!. Continue cooking, not stirring, until mixture reaches 235° on a candy thermometer, or until it reaches soft ball stage**!. Remove from heat; stir in butter and vanilla!. Let stand to cool for about 1 hour, until mixture comes to room temperature!. Wit a wooden spoon, beat until fudge thickens and loses its gloss!. Stir in toasted walnuts and spoon into a buttered 8-inch square pan!. Cool completely then cut into 1-inch squares!. Makes about 64 pieces!.
*To toast nuts, spread out in a single layer on a baking sheet!. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes!. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic!.
**To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°)!. Www@FoodAQ@Com
CHOCOLATE FUDGE
An old fashioned recipe made with cocoa and butter
3 cups granulated sugar
2/3 cup unsweetened cocoa powder
1 1/2 cups milk
1/4 teaspoon salt
1/4 cup butter
1 1/2 teaspoons vanilla
1 1/2 cups toasted chopped walnuts*
In a heavy 4-quart saucepan over medium heat combine sugar, cocoa, milk, and salt!. Bring to a boil, stirring constantly!. Continue cooking, not stirring, until mixture reaches 235° on a candy thermometer, or until it reaches soft ball stage**!. Remove from heat; stir in butter and vanilla!. Let stand to cool for about 1 hour, until mixture comes to room temperature!. Wit a wooden spoon, beat until fudge thickens and loses its gloss!. Stir in toasted walnuts and spoon into a buttered 8-inch square pan!. Cool completely then cut into 1-inch squares!. Makes about 64 pieces!.
*To toast nuts, spread out in a single layer on a baking sheet!. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes!. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic!.
**To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°)!. Www@FoodAQ@Com
you can try foodnetwork!.comWww@FoodAQ@Com