Recipes
Due to popular demand we are sharing some candy recipes that you may want to try
at home and share with family and friends. The holidays are an especially popular time
of year for trading recipes so we hope you will find these simple to make and delicious
to share! We welcome your feedback or questions. Please email us at: swissmaid@dellsfudge.com Enjoy!
Candy Apples
Ingredients
- 6 apples
- 2 cups water
- 2 cups white sugar
- 2 cups light corn syrup
- 1 tablespoon red food coloring
- 1 teaspoon cinnamon oil*
Preparation:
Line a cookie sheet with waxed paper and spray it generously with non-stick cooking spray. Remove stems from your apples and wash/dry them thoroughly. If they still have a waxy feel after drying, wash again and rub with baking soda. This will help to remove the waxy coating. Spear each apple through the "stem" with a craft stick and set aside. In a large saucepan, mix together water, sugar and corn syrup and bring to a boil. Cook mixture to 300 degrees F, stirring occasionally so as to not scorch the syrup. Remove from heat and add coloring and flavoring. While mixture is still hot, and working quickly, dip each apple into the cinnamon syrup, rotating to coat thoroughly. Place coated apples on cookie sheet and refrigerate for at least 2 hours to harden completely. *cinnamon oil is optional
Makes 6 apples
Cook's Notes-We think Granny Smith Apples work best for this recipe, however, it is up to your personal preference.
Spicy Party Nuts
Ingredients:
- 1.5 cups granulated sugar, divided use
- 4 cups warm water
- 4 cups mixed nuts, your choice
- 1/4 cup (2 oz, 4 tbsp) butter
- 1/4 cup honey
- 2 tbsp chili powder
- zest from one lime
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp ground red pepper
Preparation:
1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray and set aside for now.
2. Place 1 cup of the sugar and 4 cups of warm water in a large bowl, stir until the sugar dissolves. Add the nuts to the water mixture and let them soak for 10 minutes.
3. After 10 minutes, drain the nuts, pat them dry with paper towels, and place them back in the large bowl.
4. Melt the butter in a medium bowl in the microwave. Stir the remaining ½ cup sugar, the honey, the chili powder, the lime zest, the salt, the cumin, and the red pepper into the butter and stir until well-combined. Pour the mixture over the nuts, and stir until they are evenly coated.
5. Spread the nuts in a single layer on the prepared baking sheet and baking in the 350 degree oven for 20 minutes, stirring after every 6 or 7 minutes so that they bake evenly.
6. After 20 minutes they will be a dark brown color and very fragrant. Remove from the oven and allow to cool at room temperature. Store Spicy Party Nuts in an airtight container at room temperature for up to a week. These do not keep as well in humid environments, as they become sticky after a day or two.
Soft chewy caramels - Featured on NBC 15 Madison
Ingredients:
- 2C heavy cream
- 1/2C condensed milk
- 2C light corn syrup
- 1/2 C water
- 2C granulated sugar
- 1/2 C softened butter cut into small cubes
Preparation:
Prepare a 9 x 9 pan - lining it with aluminum foil and spraying the
foil with nonstick spray. Combine the cream and condensed milk in a
small saucepan, and place the saucepan on a burner set to the lowest heat setting.
You want the milk and cream to be warm but do not allow to boil. In a
medium-large saucepan combine the corn syrup, water, and granulated
sugar over medium-high heat. Stir the candy until the sugar
dissolves, then use a wet pastry brush to wash down the sides of the
pan to prevent sugar crystals from forming and making the candy
grainy. Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer
reads 250 degrees. Add the softened butter chunks and the warm
milk-cream mixture. The temperature should go down about 30 degrees.
Continue to cook the caramel, stirring constantly so that the bottom
does not scorch. Cook it until the thermometer reads 244, and the
caramel is a beautiful dark golden brown. Remove the caramel from the
heat and immediately pour it into the prepared pan. Do not scrape
candy from the bottom of the saucepan. Allow the candy to sit
overnight to set up. To cut, place a piece of waxed paper on the
counter and lift the caramel from the pan using the foil as handles. Flip the caramel onto the waxed paper and peel off the foil. Spray a knife with cooking spray and cut into 1"
squares. Wipe the blade and respray as necessary. Wrap the squares
in waxed paper immediately so they don't spread. Store at room
temperature for up to two weeks.
Classic Hot Cocoa
Ingredients:
1 cup Water
1/4 cup Swiss Maid's Cocoa powder
3 tablespoon Sugar
1/2 teaspoon Cinnamon
3 cups Milk
Preparation:
In a heavy bottomed saucepan bring the water, cocoa powder, sugar and cinnamon to a boil. Boil for two minutes. Add the milk to the cocoa mixture, stirring to combine. Bring the mixture almost to a boil stirring constantly. Reduce heat to low and let the mixture remain over the heat for a few minutes to thicken slightly (5 - 10 minutes depending on your willpower). Beat the mixture before serving. Garnish with marshmallows, whipping cream and/or ground chocolate. Toss in our Peppermint Chips for a great tasting Peppermint Hot Chocolate!
Simple White Bark - Featured on Fox 6 Milwaukee
Ingredients:
Preparation:
Line a baking sheet with wax or parchment paper. Microwave our White Chocolate Discs on medium, uncovered in a microwave-safe bowl at 70% power for about 1 minute. Discs may retain some of their original shape until stirred. If necessary, microwave at additional 10 - 15 second intervals stirring just until discs are melted. Stir our Peppermint Chips into melted white chocolate reserving some to sprinkle on top. Spread mixture to desired thickness on prepared baking sheet. Sprinkle reserved Peppermint Chips on top and press lightly into white chocolate. Let stand about 10 - 20 minutes at room temperature or until firm. Break into pieces. Store in airtight container at room temperature. Makes about 1 lb. of candy.
Swiss Maid Chocolate Truffles - Featured on NBC 15 Madison
Ingredients:
- ½ lb. Swiss Maid's bittersweet chocolate
- ½ lb. Swiss Maid's semisweet chocolate
- 1 Cup heavy cream
- ½ tsp good vanilla extract
- Confectioners’ Sugar
- Swiss Maid'sCocoa Powder
Preparation:
Chop the chocolates finely with a sharp knife, and place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Pour the cream into the bowl with the chocolate. With a large spoon slowly stir the cream and chocolates together until the chocolate is completely melted. Stir in the vanilla. Set aside at room temperature for about 1-2 hours. If not firm enough for rolling into balls when desired, you may place into the refrigerator briefly. Using a melon baller scoop out the mixture and roll into balls. Place onto a baking sheet lined with parchment paper. Roll in confectioners’ sugar, Swiss Maid's cocoa powder, Swiss Maid's freshly roasted nuts (finely chopped), shredded coconut, sprinkles or leave plain. These will keep refrigerated for weeks, but serve them at room temperature. Watch aVideo of this here.
Chocolate Valentine Heart Suckers
Ingredients:
Preparation:
Melt the chocolate in a bowl with a spout or large measuring cup at 30 second - 1 minute intervals until smooth and creamy. Stir well. Pour the chocolate into the molds - shake well and scrape the excess back into your melted chocolate with a scraper or the back side of a long knife. Insert your sticks and dab a little chocolate over the sticks to make a good connection with the mold. Put into the refrigerator until set - about 30 minutes. When done the suckers should pop out of the mold when inverted or you can carefully pull them out by the sticks. If you invert the mold, do so over a soft surface so you don't damage the suckers. Wrap in plain or colored cellophane and tie with a bow. Scrape the left over chocolate onto parchment paper - let set and melt again for baking or another candy project. Watch a video of this here.
How to Temper Pure Chocolate
Note: The ideal temperature of the room should be approximately 68 degrees F.
Step 1: Heat the chocolate to 104 - 115 degrees F
Weigh the chocolate to be tempered and chop into chunks. Measure about 20% of the chocolate, grate into small bits and set aside for seeding. The remaining 80% of chopped chocolate chunks are melted using either of two methods.
The microwave: Big warning - do not over heat the chocolate. Melt in 30 second to 1 minute intervals sitrring in between. Double Boiler: A stainless bowl that fits on top of a saucepan works just as well. Make sure the bowl is large enough so that it fits into the saucepan but still is raised about 2 inches from the bottom of the saucepan. Then fill the saucepan with only 1 inch of water. It is important when using a double boiler that no drops of water or steam from the boiler falls into the chocolate as it will cause the chocolate to "seize" - becoming gritty and granular. In either method, the chocolate mass is stirred to keep it from getting too hot either from hot spots in the microwave or in contact with the bottom and sides of the pan in the double boiler. Dark chocolate needs to be stirred occasionally as it melts and heats. Milk chocolate, because of its milk fats, needs to be stirred more often than dark.
Temperature Check - using a thermometer, check that the temperature of the melted chocolate is now between 104 - 115 degrees F. Milk and white chocolate should only be heated to the lowest range.
Step 2: Add seed crystals and retain the temper.
In this process you must use tempered chocolate as your "seed" - untempered chocolate will not work as seed since it doesn't contain form V crystals. Remove the bowl of chocolate from either the microwave or the double boiler and stir to cool it slightly. Start adding small amounts of the grated seeding chocolate to the melted chocolate. Stir in the seeding chocolate bits continuously until the desired temperature is reached and they have dissolved completely. Your chocolate should now be tempered.
Temperature Check - using a thermometer, check that the temperature of the dark chocolate is now between 88 - 90 degrees F. Milk and white chocolates should only be 84 - 86 degrees F. Make sure you heat the chocolate slightly if it has gone below these recommended temperatures. Make sure to stir the tempered chocolate and check the temperature during the time you are using it for enrobing or molding. Stirring is very important as chocolate is a poor conductor of heat so you need to keep the crystals moving to maintain temperature and keep it from solidfying! You can put the tempered mass in the microwave for a few moments if it starts to cool - just make sure that you don't raise the temperature above 90 degrees or you will want to replace the cool water in the double boiler with water at a temperature of approximately 89 degrees F to hold the temperature of the chocolate while you are working. Once you finish your work, let the bowl of tempered chocolate harden for storage and you can retemper it again for your next project.
Use Swiss Maid's premium Dark, Milk, and White chocolates for your first tempering project
Chocolate Fudge Cake
Ingredients:
- 3/4 Cup Whole Milk
- 2 Cups Granulated Sugar
- 1/4 Cup Corn Syrup
- 6 oz. Unsweetened Chocolate
- 2 T. Butter
- 1 tsp. Vanilla
Preparation:
Finely chop or grind the unsweeetened chocolate.
Prepare your marble slab or countertop by sprinkling with water.
Spray your ring molds with cooking spray. You may select any size mold you prefer. Have a small greased container ready to put the remaining fudge in after you fill the molds.
Method:
In a saucepan, combine milk, sugar, corn syrup and butter stirring to combine all ingredients well. Wash down the sides of the pan and the stirring spoon with a pastry brush dipped in water. Insert a candy thermometer making sure it doesn't sit on the bottom of the pan. Cook to 238 degres. Do not over cook.
Promptly remove from heat and slowly pour onto your work surface. Sprinkle the surface of the candy again with water and sprinkle the unsweetened chocolate evenly over the top. Let cool until the cooked mixture holds a slight indentation when your finger is pressed into it-mixture should be warm not hot. This should only take a few minutes.
Using a scraper begin mixing from the outside edges into the middle making sure to get well underneath the candy. Mix swiftly as setting will occur quickly. Once mixed place the fudge into each mold and the remainder into a pan.
Fudge should immediately be ready to remove from the molds. Sprinkle the tops and sides of each layer with coarse sugar and stack. To make eaach section stick together melt a little chocolate and put in the middle of each layer befroe stacking the next.
Package in a cellophane bag and tie with a bow or store in an air tight container. Makes approximately 2 lbs. of fudge.
You can shop with confidence knowing that you are purchasing a homemade gift made with the finest ingredients that you or your gift recipients won't be able to find in their local stores. We enjoy making our delicious treats for you and know you will find something to fit your budget. This, along with our freshness guarantee and secure online shopping, make it easy to shop with us.
We appreciate your business and encourage you to email any comments or suggestions to swissmaid@dellsfudge.com
Your Swiss Maid Fudge Confectioners
Cart & Checkout Help & FAQs Contact Us Site Map Home 
