Do you use wax?

[msel68]

Thanks for the advice, I watched the tempering video and the only concern I have is the timing. If I don't cut the toffee while it's still warm I have to break it by hand and I don't like the way that looks. I can't spread the chocolate after I've cut the toffee because it slides around the pan too much. I also don't want to alter my recipe by trying a different type of chocolate but some of the 'with wax' recipes above seem like they use lots of wax and I was really just thinking a tablespoon per bag or something small.

How long do you have to before the tempered chocolate gets hard again?

 

[SpecialK]

I break my toffee by hand so I spread the melted chips over the whole piece of toffee and I haven't had a poblem with the chocolate turning. I have seen toffee recipes where you dip the toffee in melted chocolate after it's cooled. Would that work for you?

 

[msel68]

I guess I'm just being lazy. I'll probably just do what I did last year and make the candy as I need it rather than trying to get it all over with in one weekend. Thanks.

 

[msel68]

btw - why isn't there a Disney cooking forum????

 

[msel68]

I break my toffee by hand so I spread the melted chips over the whole piece of toffee and I haven't had a poblem with the chocolate turning. I have seen toffee recipes where you dip the toffee in melted chocolate after it's cooled. Would that work for you?

What's your recipe? If you don't mind my asking

Mine is:
1 C butter
1 C brown sugar (I prefer dark, but light is ok too)
1 T water

(Your supposed to put in 1 t almond extract but I like it without)

I top it with semi-sweet chocolate - it tastes just like Scor bars!

 

[SpecialK]

What's your recipe? If you don't mind my asking

Mine is:
1 C butter
1 C brown sugar (I prefer dark, but light is ok too)
1 T water

(Your supposed to put in 1 t almond extract but I like it without)

I top it with semi-sweet chocolate - it tastes just like Scor bars!

Here's mine:

1c unsalted butter
1 1/3 c sugar
1T light corn syrup
2t water
1t vanilla

I top it with milk chocolate chips and then I top that with ground almonds.

 

[chobie]

I try to temper but never seems to work out right -- and I refuse to use wax or fake chocolate -- so I cover the chocolate up. E.g., when I make my coconut cream truffles I dip them in melted dark chocolate -- callebeut semi sweet -- and then sprinkle toasted coconut over them. Other truffles I sprinkle finely chopped nuts over or drizzle white chocolate on top of the dark chocolate. So for the last couple of years if the chocolate did have white streaks in it - I didn't notice and they all tasted great.

This year I'm making buck eyes, coconut cream truffles, earl grey truffles and gingerbread truffles.

 

[tasha99]

I've never even heard of using wax to prevent bloom. Granted, it's been a long time, but back in the day when I made candy, I always tempered the chocolate. I never really had a problem with it.

Now making fudge . . . that I just can't do--hard as a rock or way too soft. I can't be trusted to judge when it's ready.

 

[msel68]

This year I'm making Toffee ('cause my family would kill me if I didn't), white chocolate bark (w/ crushed Hersey's candy canes.. mmmm) and my new addition this year is Pizzelles!

One year I tried to make Jelly Candy but they were too sticky and I haven't been brave enough to try again.

 

[ameraumi]

My mom always added a little bit of shortening to the chocolate when she dipped her Buckeyes.

 

[msel68]

like crisco?

 

[MickeyMouseGal]

Wow, have I been cheating! When I make those Oreo Bon Bon things, I just melt chocolate chips (1/2 semi-sweet and 1/2 Hershey Special dark). I refrigerate them as soon as they are all dipped and they do fine. Because of the cream cheese, I keep them cold/cool and the chocolate looks (and tastes) great!

 

[aprilgail2]

I try to temper but never seems to work out right -- and I refuse to use wax or fake chocolate -- so I cover the chocolate up. E.g., when I make my coconut cream truffles I dip them in melted dark chocolate -- callebeut semi sweet -- and then sprinkle toasted coconut over them. Other truffles I sprinkle finely chopped nuts over or drizzle white chocolate on top of the dark chocolate. So for the last couple of years if the chocolate did have white streaks in it - I didn't notice and they all tasted great.

.

LOL- well that is a good idea.
I just could not in good consciousness put parafin wax into food that I know people will be eating. Heck why not just chocolate dip a candle and serve that LOL!

 

[mom2rb]

Wow, have I been cheating! When I make those Oreo Bon Bon things, I just melt chocolate chips (1/2 semi-sweet and 1/2 Hershey Special dark). I refrigerate them as soon as they are all dipped and they do fine. Because of the cream cheese, I keep them cold/cool and the chocolate looks (and tastes) great!

When I make mine, I mix whipping cream with the semi-sweet chips. I also add a few drops of cooking oil in to make it smooth.