Mocha White Chocolate with Chocolate Toffee Candy

8 ounces white chocolate
2 ounces coffee
2 ounces chocolate covered toffee, crushed
Miscellaneous fruits and cakes
Melt the chocolate and coffee in a double boiler. Stir them until creamy and then add the crushed heath bar. Dip fruits and cakes into the mixture and serve.

White Chocolate Bark

Ingredients
10 candy canes
2 x 7 oz blocks good-quality white cooking chocolate, chopped
Method
Roughly break up candy canes and place in a plastic bag. Press bag to expel air. Wrap bag in a tea towel and place on a hard surface. Pound with a hammer to crush candy into small pieces (see note).
Place chocolate in a heatproof bowl. Stand bowl over a saucepan of simmering water (do not allow bowl base to touch water), stirring with a metal spoon for 5 minutes or until chocolate is melted. Remove from heat.
Line 2 flat trays with baking paper. Add candy to chocolate. Stir to combine. Divide mixture between trays and spread out to 20cm x 26cm rectangles. Refrigerate for 30 minutes or until set.
Break white chocolate bark into large pieces (about 15 pieces per tray). Serve.
Notes & tips
We took the candy canes outside to pound, to prevent damaging the kitchen bench.
Tip: To give white chocolate bark as gifts, place in cellophane bags and tie with ribbon. Add gift tags, if desired.

The Chocolate Candy Bar

1 (24-ounce) bag chocolate chips
5 tablespoons vegetable oil
1 (24-ounce) bag pretzel sticks (recommended: Snyder Old Fashioned Dipping Sticks)
1 1/2 cups skinless hazelnuts
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Put the chocolate chips in a bowl and place the bowl over a pot of simmering water. Stir until the chips are melted. (Alternately, put the chips in a microwave safe bowl and microwave on medium for 30 seconds. Stir and microwave in 30 second intervals until the chocolate has melted. It should take 2 to 3 minutes.) Add 3 tablespoons of the vegetable oil and stir well.
To form the base, dip two pretzel sticks in the chocolate and lay them side by side on a waxed paper-lined baking sheet. Repeat until you have 24 bases made. Put the baking sheet into the refrigerator to harden the chocolate. Pour the remaining chocolate into a squeeze bottle.
Meanwhile, add the hazelnuts, sugar, and vanilla to the bowl of a food processor. With the machine running, pour in the remaining 2 tablespoons vegetable oil. Continue processing until the nuts form a smooth spread. Scoop the spread into a plastic bag and snip off a corner to make a piping bag. Remove the bases from the refrigerator and pipe a strip of hazelnut spread between each pair of chocolate covered pretzels. Squeeze chocolate over the top of each one to cover and return the baking sheet to the refrigerator for at least 1 hour. Trim off any excess chocolate with a knife and wrap each bar individually. Keep refrigerated

Marshmallows

The marshmallow is a confection that, in its modern form, typically consists of sugar or corn syrup, water, gelatin that has been pre-softened in hot water, dextrose, and flavorings, whipped to a spongy consistency. The traditional recipe used an extract from the mucilaginous root of the marshmallow plant, a shrubby herb (Althaea officinalis), instead of gelatin; the mucilage acted as a cough suppressant.
Commercial marshmallows are a late-nineteenth-century innovation. Since Doumak's patented extrusion process of 1948, marshmallows are extruded as soft cylinders, cut in sections and rolled in a mix of finely powdered cornstarch and confectioner's sugar. Not all brands coat their marshmallows in confectioner's sugar. Most of the current brands of commercially available marshmallows, in the US and Canada, are made and copacked by Kraft Foods and Doumak, Inc, under such names as Jet-Puffed, Campfire, Kidd and numerous "private label" store brands.
Marshmallows are also used in hot chocolate or café mocha (mochachino), Mallomars, Peeps and other candy, Rice Krispie treats, ice cream flavors such as Rocky Road, and S'mores, on top of candied yams during Thanksgiving, and in several other foodstuffs. Americans eat about 90 million pounds of marshmallows a year

Popcorn Candy Balls

INGREDIENTS:
1/2 cup butter
1 (16 ounce) package large marshmallows
2 cups popped popcorn
1 cup candy-coated chocolate pieces
DIRECTIONS:
In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened.
Add popcorn and candies; mix until evenly coated with marshmallows.
Allow to cool enough to touch. Grease hands with butter and form into balls

Generation Max 3 Musketeers S’mores Brownie Bar

Generation Max is a new line of products by Mars just released this year to provide a healthier candy alternative to kids. “How healthy can candy be?” you wonder. It all comes down to portion control, fat/sugar percentages and added vitamins/minerals. For example, each Generation Max item has less than 150 calories and no trans fat. They also sport less than 35% of total calories from fat, 10% from saturated fat and 35% from sugar. These treats, which feature Mars candy names and items like M&Ms, Snickers and 3 Musketeers, are meant to be sold in vending machines in schools.
I’ve seen many candy bars in my day and the Generation Max 3 Musketeers S’mores Brownie Bar (try saying that three times fast) has the busiest packaging design I’ve seen yet. It’s a bright healthy yellow color with colored silhouettes of people running, jumping… being active and having fun. The 3 Musketeers logo takes second billing to the new “Generation MAX” logo that is the largest image on the whole bar. The catchphrase “Keeps you going!” is clearly written underneath, giving us the impression that this isn’t just good tasting candy, but fuel for our body and fun activities.

Homemade Lollipops

Equipment:
You'll need 18 lollipop sticks
Ingredients:
1 cup white sugar
2 teaspoons glucose syrup (see note)
1/4 cup water
1 to 2 drops food colouring of choice
Directions:
Line 2 large, flat baking trays with baking paper. Refrigerate until you're ready to use them.
Combine sugar, glucose syrup and water in a small saucepan. Cook over low heat, stirring with a wooden spoon until sugar is completely dissolved. Increase heat to medium-high and bring to the boil (do not stir).
Add food colouring. Reduce heat to low. Boil gently for 12 minutes, or until mixture has reached correct temperature. To test temperature, drop a small spoonful of sugar mixture into a glass of cold water. Allow to cool, then remove from water. The mixture is ready if toffee is brittle (149°C to 154°C on a sugar thermometer). If not, continue boiling mixture and checking until toffee is brittle. Remove saucepan from heat.
Remove baking trays from fridge. Drop spoonfuls of toffee onto baking trays. While mixture is still soft and warm, press a lollipop stick into the centre of each circle. You will need to work quickly before the toffee sets.

Valentine Heart Candy Gets New Sayings

NEW YORK (Associated Press) - Personal relationships can go through hot and cold spells just like the weather _ a sometimes harsh reality illustrated by this year's new sayings on the New England Confectionery Co.'s traditional Valentine's Day heart candies.
NECCO said Wednesday that its Sweethearts Conversation Hearts will include the weather-themed phrases "Melt My Heart," "In A Fog," "Chill Out," "Cloud Nine," "Heat Wave," "Sun Shine" and "Get My Drift."
The sayings "highlight the excitement and unpredictability of the day-to-day change of weather and people's love lives," NECCO marketing manager Lory Zimbalatti said in a statement.
This year's 10 new sayings also include nature-inspired phrases "Wild Life" and "Nature Lover," and the saying "Do Good."
The Revere-based company has been making Sweethearts Conversation Hearts since 1866, and in the 1990s began introducing different themes. NECCO also makes Necco wafers and Clark bars, with manufacturing plants in Revere and Pewaukee, Wis.
NECCO is being sold to a group of investors under a deal announced Dec. 28. Terms of the sale to a group led by American Capital Strategies Ltd. weren't disclosed.

Butterscotch Fudge Candy

Ingredients:
1/4 c Butter
3/4 c Sour Cream
1 c White Sugar
1 ts Vanilla
1/4 ts Salt
1/2 c Nuts
1 c Brown Sugar
2 tb White Syrup

Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick. Pour into buttered pan.

Top 10 Candy Destinations

1. Hershey, Pa. – Living up to its nickname “The Sweetest Place on Earth,” Hershey, Pa. ranked number one with a 61 percent consumer rating. Trick-or-treaters of all ages can delight in free samples on a free tour ride at Hershey’s Chocolate World; dare to ride the more than 60 exhilarating rides at Hersheypark; and indulge in a chocolate treatment at The Spa At The Hotel Hershey. Both Hersheypark and Hershey’s Chocolate World will host trick-or-treaters the last two weekends in October.
2. New York, N.Y. – Fifty-four (54) percent of Americans want a sweet bite of the Big Apple. Home to landmarks like the imaginative and interactive M&M’s World, 16-story tall Hershey’s Time Square store, Jacques Torres Chocolate café and Dylan’s Candy Bar, it doesn’t need to be Halloween in New York City to find treats on every corner!
3. Orlando, Fla. – Ranking third, 53 percent of Americans agree that sunshine and sweets can’t be beat. This Halloween indulge in the sweet treats at Downtown Disney’s whimsical candy, ice-cream and soda shops, including a replica of San Francisco’s Ghirardelli Square!
4. San Francisco, Calif. – Fifty-two (52) percent of Americans say they want to go to Frisco for main attractions including Ghirardelli Square and renowned Scharffen Berger chocolate factory. Also nearby, explore fruity and fun Jelly Belly factory or see the world’s largest Pez dispenser (yes, it really works!).
5. Chicago, Ill. – Home to more than 100 premier candy manufacturers and attractions, Chi-town offers a taste for every trick-or-treater. Crack open a box of Cracker Jacks at landmark Wrigley Field, or take an evening stroll down Michigan Ave. for a glimpse of the illuminated Wrigley Building. For indulgent delights, visit one of five Ethel’s Chocolate Lounges and don’t miss the free treats on The Chicago Chocolate Tour.
6. Los Angeles, Calif. – Nearly half (48 percent) of adults say they’d like to get the star treatment at Disneyland’s Candy Palace with an extensive assortment of retro candies. And trick-or-treaters won’t want to miss nearby Godiva Chocolatier, Rocky Mountain Chocolate Factory and famous See’s Candies factory.
7. Boston, Mass. – Forty-seven (47) percent ofAmericans want a taste of Bean town and its rich candy history. Crowned the 2006 U.S. Trick-or-Treat Capital, Boston is known for “Americanizing” Halloween by launching popular traditions like carving pumpkins, wearing costumes and trick-or-treating. Discover the treats of Halloween’s birthplace at they city’s popular Sugar Heaven candy shop or dip into The Chocolate Dipper for handmade chocolates packaged in unique Boston themed assortments like ‘lobster’ and ‘clam chowder.’
8. New Orleans, La. – At Halloween everything goes down easy in the Big Easy, like the classic pralines of the French Quarter and confections from local favorites including Evans Creole Candy Factory, Laura’s Candy Shop and Aunt Sally’s Praline Shop.
9. Las Vegas, Nev. – Cash in your chips and enjoy the sweet side of Vegas. Candy lovers can check out a replica of the M&M’s sponsored #38 NASCAR racecar and catch a 3-D movie at M&M’s World, or enjoy fondue for two at landmark Ethel’s Chocolate Lounge. This Halloween, treat yourself to Vegas Images’ chocolate poker chips as you learn the tricks of the poker trade
10. Kansas City , Mo. – Kansas City entices more than a third (34 percent) of Americans with Russell Stover headquarters and Andre’s (Andre’s Confiserie Suisse) elegant Rivaz Tearoom. Don’t miss the creative artisan chocolates costumed in hand crafted designs by world-famous confectionery chef Christopher Elbow this Halloween.

Candy Corn Suckers

Ingredients:
6 or 8-inch lollipop sticks, as needed
Candy corns, as needed
2 cups sugar
2/3 cup corn syrup
2/3 cup water
1/4 teaspoon orange or lemon extract
Few drops orange or yellow food coloring
Small plastic bags, as needed
Plastic spider finger rings, as needed
Equipment:
Lollipop collar molds;
Silicone baking mat
If you have lollipop collar molds, lay them on a silicone baking mat-lined sheet pan, fit them with sticks, and place 1 piece of candy corn in each collar. Or, just lay out the sticks in rows on a silpat mat, leaving 3 inches of space between them and place a piece of candy corn above the stick.
Combine the sugar, corn syrup, and water in a clean, dry small saucepan (preferably 1 with a pouring spout) fitted with a candy thermometer, and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or "hard crack" stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.)
When the mixture is done, remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Add the extract and food coloring and stir very gently with a wooden skewer so that the color is evenly distributed. (To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, but be careful not to over mix.)
Pour or carefully spoon the syrup into the molds or just over the sticks and candy corns, if not using collars, to make a quarter-sized disk. Cool until hard, at least 20 minutes.
Lift the suckers off the mat and remove from the molds. Slip plastic bags over the lollipops and gather the bag shut with a plastic spider finger ring. Store in an airtight container for up to 2 days.