Recipe: Chocolate Covered Candy

Chocolate Covered Candy:

{copyrighted recipe~dani harris} ©

Some amounts are approximations because it depends on how strong you want the flavor of peppermint, for example. Start with a small amount, taste, then continue to gradually add more, tasting each time.

This recipe is easily cut in half ~ just be sure to halve the amounts of all of the ingredients. A full recipe makes about 70 small candies.

It looks far more complicated than it is ~ there are just so many possible flavors, but the directions themselves are pretty simple, though messy.

Tip: If you are going to make different flavored fillings, it will be easier to identify them once coated if you make each one a different shape and/or size ie: balls, patties, egg-shaped, oblong; miniature to large. That way you can cover each filling in as many different types of chocolate as you want and still know which ones are which.  {Although I always write them all down, too!}

Easter Eggs:  Flavor dough as desired; chill 15 minutes; roll in your palms into egg shape; chill; dip in chocolate of your choice; if desired, roll in sprinkles, nuts, coconut,  sweetened cocoa powder, powdered sugar or sanding sugar instead of dipping in melted chocolate or after dipping in chocolate and chilling; chill at least 30 minutes;  or use tinted melted white chocolate to decorate after the chocolate dipped candies have chilled at least 30 minutes.

Melted Chocolate Coatings:

You can use chocolate chips, chopped bar chocolate, or dipping chocolate. If using chips or chopped chocolate, adding up to two tablespoons of  butter or shortening will thin the chocolate to make dipping easier. It will also make it shiny, like store-bought chocolate candy. Melt according to the package directions, in the microwave or in a heat-proof bowl over a pan of simmering water.

It will take a total of 24 ounces of chocolate to coat a full batch of candy; less if you roll some of the candies in nuts, etc. instead of dipping them in chocolate. Any of these could be rolled in sprinkles, powdered sugar, sanding sugar, sweetened cocoa, nuts, coconut, etc. then chilled instead of dipping in chocolate.

Use any combination of:

Milk chocolate
Semi-sweet chocolate
Dark chocolate
White chocolate
Butterscotch chips
Cinnamon Chips

Tip: You can divide melted white chocolate into small bowls and add food coloring to decorate the chocolate-covered candy. Make sure that the original coating of chocolate on the candy has chilled for at least 30 minutes before decorating. (This will be in addition to the 24 oz of chocolate for dipping.)

In a large bowl, beat together:

1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
1 tsp vanilla

Mix in:

2 to 3 pounds confectioners’ sugar*

*Start with one pound of sugar, using an electric mixer to combine. Then add a second pound of sugar. It will not completely mix at this point with a mixer or spoon – you really need to use your hands to get it to combine thoroughly. Gradually add more powdered sugar until the dough is not too sticky, and is stiff enough to form into balls. If you are not sure about the consistency, wait until you add your flavorings to increase the amount of sugar. Coconut and peanut butter will thicken the dough.

Divide the dough into two, three, or four sections according to how many different flavors of filling you want. At this point, you can probably combine completely with a spatula or wooden spoon.

For each one quarter of dough (full batch), you can add:

More vanilla to taste or the seeds scraped from one-half of a vanilla bean

1 to 1 1/2 tsp peppermint extract (to taste) – dipped in dark chocolate, it will taste like Peppermint Patties. You can also roll the chilled chocolate-dipped candies in crushed hard peppermint candy.

1  cup flaked coconut – you can also push an almond into each individual coconut shape before dipping if you want candy to taste like an Almond Joy.

1/2 to 1 cup creamy or chunky peanut butter – adding more will make candy taste like Reese’s Peanut Butter Cups. Finely chopped peanuts can be added in addition to the peanut butter.

1/2 cup chopped maraschino cherries and/or juice – you can also add 1/2 cup chopped walnuts with this.

1 cup sweetened hot cocoa mix – again you can also add 1/2 cup chopped walnuts (if using plain cocoa powder start by adding ¼ cup sweetened cocoa powder; taste and gradually add more if you want a stronger chocolate taste); for Mexican chocolate,  also add cinnamon and ancho chili powder.

Add  instant coffee or leftover brewed coffee or espresso powder ~ plus add sweetened cocoa if you want mocha, again the amount will be dependent upon how strong you want the flavors.

Add mini chocolate chips

Add crushed cookies like ginger snaps or Oreos®

Add caramel sauce and sea salt

Add Nutella

Add a liqueur

Inject jam, caramel. peanut butter, Nutella, marshmallow cream  etc. into the center of chilled balls.

Roll the dough around a nut such as almonds or hazelnuts or a mini marshmallow.

Let your tastebuds dictate what flavors you want ~ you can always take a teaspoon of the plain dough and add a tiny bit of flavoring to see if you like it.

Chill the dough for at least 15 minutes before trying to shape into candies. Dough can be chilled in uncovered bowls if you are going to use immediately. It is better to make the candy all in one day. Additional confectioners’ sugar may need to be added to bring dough to the consistency to shape easily, just make sure it is thoroughly incorporated.

Place shaped candies onto baking sheets lined with wax paper or parchment. About one teaspoon of dough can be rolled in the palm of your hand for a nice “one-bite” size candy. Chill dough thoroughly before dipping in chocolate, at least 30 minutes.

Dip candies into melted chocolate and place back onto wax paper. Chill again for at least 30 minutes before decorating with additional melted chocolate, if desired. You will want to immediately sprinkle with finely chopped nuts, sprinkles, coconut, etc. if you want them to stick to the melted chocolate when hardened if only adding a small amount to the top of the candies. To coat completely, chill after dipping in chocolate, let sit out of the refrigerator ten or fifteen minutes, then roll in nuts, etc. gently pressing them into the chocolate.

When set, candy will need to be kept refrigerated and will last for at least several days. Either cover with wax paper and then foil, or place in a sealed container.

For candy “cups” you can coat the inside of silicone mini-muffin cups with melted chocolate; refrigerate for at least 30 minutes to harden; fill with batter about 7/8 of the way full; refrigerate until set, 30 minutes minimum; cover with a thin layer of melted chocolate; refrigerate at least another 30 minutes before removing from silicone mold.

Or you can pour a thin layer of melted chocolate into lined mini-muffin cups; chill; add dough until cup is 2/3 full; chill; add a layer of melted chocolate to the top; chill; remove and serve in the paper liners (gold or silver foil liners are also nice.)

Oh, expect to make a mess. {smile}


“Here Comes Peter Cottontail”  Sing Along

image ~ from  { fair use }



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2 responses to “Recipe: Chocolate Covered Candy

  1. Sounds delicious, Dani! I haven’t done much baking of late, but this might be fun to try.

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