Recipes

DIY: Dirt and Cream Popcorn

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Try one of our favorite snacks to munch on while you watch a good movie on a Friday night! It is so easy to make, even your child could fix it for you. All you will need is chocolate and cream cookies, white chocolate chips, and Kettlecorn popcorn.

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Heat the white chocolate chips up first. Make sure you do not heat it for to long, or you will be at risk of burning your chocolate. Drizzle the white chocolate onto your popcorn. Stir the popcorn to ensure that the white chocolate is evenly distributed to the popcorn on the top and bottom of the bowl.

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While the white chocolate is still warm, sprinkle pieces of crushed chocolate and cream cookies on top of your popcorn. It would be wise to have these chocolate and cream cookies crushed before heating up the white chocolate chips.

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Stir your popcorn thoroughly and ENJOY!

DIY: Tie Dye Short Bread Cookies

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Is your child or teen having a birthday bash soon? These short bread cookies will be the perfect dish to dress up your table! We have made it simple for you to make these at home with only three main components: your choice of cookie, food coloring dye and white chocolate chips.

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You will need to make sure the white chocolate is completely melted before adding drops of food coloring dye. We recommend you use a toothpick to stir the food coloring in order to control how closely you want the different colors of your dye to blend. Precede to dip the cookies into the chocolate as deep as you like. Allow to cool in the refrigerator until time of your event.

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ENJOY!

Make: Tangy Dark Chocolate Orange Bites

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You will need:

  • navel orange slices
  • 5 ounces of Kayden’s Candy Factory dark chocolate wafers
  • coarse sea salt

Begin Making:

1. Carefully peel the orange and separate into slices. If you prefer a peel, thoroughly wash the exterior of the orange before slicing horizontally.

2. Dry off the slices on a kitchen rag to absorb the maximum amount of moisture. This will affect the chocolate if you fail to do this part of the process.

3. Temper the Kayden’s Candy Factory dark chocolate wafers to 86.5 degrees. For a demonstration on how this is done, review our blog post: ________.

3.  Dip the pieces/slices into the dark chocolate. Hold the orange piece/slice over the bowl to get rid of any excess.

4. Sprinkle a small amount of sea salt on the piece of chocolate fruit.

5. Place all the chocolate sea salt oranges onto a piece of parchment paper in the refrigerator. You will need to allow them to set in the refrigerator for at least 2 hours to ensure that the chocolate is well set before removing to eat.

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Make: Chocolate Covered Cherries

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You will need: cherries1

20 oz Maraschino Cherries (approximately)
4 oz of margarine
4 tbs of maple syrup
1 can sweetened condensed milk
2 3/4 lbs of powdered sugar
1 1/2 cups of Merckens Cocoa Lite wafers

Begin Making:

  1. Melt margarine into a large mixing bowl.

  2. Combine and mix margarine, maple syrup, condensed milk, and powdered sugar. Be sure the mixture is smooth in texture before preparing cherries.

  3. Roll cherries individually into balls with your mixture.

  4. After all your cherries have been rolled into balls, set them in a tray to cool in the refrigerator. This should take approximately one and a half or two hours for them to completely set.

  5. Melt the Merckens chocolate wafers and dip the cherry balls into the chocolate. The easiest way to do this is by using a table spoon for dropping balls into the mixing bowl.

  6. Place each chocolate covered cherry onto parchment paper for them to set.

  7. Place the cherries into the refrigerator again for at least another hour. The longer your cherries remain in cooler temperatures, the more soft they will be to bite into.

**Due to the condensation in the refrigerator, these treats will need to remain stored in cooler temperatures**

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This recipe is not offered in store or online at Kayden’s Candy Factory. This recipe was crafted by our specialist for your baking pleasure.

Make: Chocolate Raspberry Almond Divine Recipe

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raspberriesYou will need:

4  1/2 cups of coconut oil
3/4 cup of cocoa powder
4 tbs of maple syrup
4 tsps of almond extract
1 cup of raspberries
Mold container (mixture accommodates 2 inches per mold cavity).

 

Begin Making:

  1. Melt the coconut oil into a microwave safe mixing bowl. Stir the oil approximately every 12 seconds to prevent the oil from burning. Heat until the oil has a smooth consistency.
  2. Combine the maple syrup, almond extract and cocoa powder into the mixing bowl. Stir the mixture until the cocoa powered is completely dissolved into the bowl.
  3. Pour your chocolate mixture into your mold only half-way.
  4.  Drop raspberries into your mold with chocolate mixture until they are evenly distributed.
  5. Fill the mold to the surface with the remainder of your chocolate mixture.
  6. Place your mold with treats into the refrigerator for approximately 30-45 minutes.
**Due to the condensation in the refrigerator, these treats will need to remain stored in cooler temperatures**

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This recipe is not offered in store or online at Kayden’s Candy Factory. This recipe was crafted by our specialist for your baking pleasure.