• Chow Mein Candy

    Melt chocolates in heatproof bowl and set over simmering water. Do not let water touch the bottom of bowl or the chocolate could scorch. Stir until the mixture is melted and smooth. Once smooth, remove from heat and add peanuts. Stir until completely coated. Using two spoons, drop candy (about 2 tablespoons) on parchment-lined baking sheets. Let cool until the chocolate is set. Store in an airtight container up to 1 week or chill and store 3 weeks.

  • Sipping Chocolate

    Finely chop the chocolate and store in airtight container for own use or wrap in bags for giving. To prepare sipping chocolate, heat up 1 cup milk (whole milk is best) until scalded and add 2-3 tablespoons prepared chocolate. Let melt for 2 minutes then stir until smooth.

  • Peanut Clusters

    Melt chocolates in heatproof bowl and set over simmering water. Do not let water touch the bottom of bowl or the chocolate could scorch. Stir until the mixture is melted and smooth. Once smooth, remove from heat and add peanuts. Stir until completely coated. Using two spoons, drop candy (about 2 tablespoons) on parchment-lined baking sheets. Let cool until the chocolate is set. Store in an airtight container up to 1 week or chill and store 3 weeks.

  • Peppermint Marshmallows

    Prepare a 9×13 inch baking dish by sifting 2 cups powdered sugar evenly over the bottom of pan. Set aside.
    In bowl of electric mixer, sprinkle gelatin over 1/2 cup water. Let bloom. In a 2 quart saucepan, combine sugar, corn syrup and remaining 1/2 cup water. Stir to dissolve and bring to a boil, stirring to ensure no scorching. Bring mixture to 240 degrees. Remove from heat and pour into 2-cup heatproof glass measuring cup. Pour a small amount of liquid on prepared gelatin and mix on medium speed. With mixer running, continue to drizzle in liquid down side of bowl, making sure to not pour directly on beater. Once all liquid is added, turn mixer on high and beat until the mixture is cooled, fluffy and has grown in volume, 8-10 minutes. Add vanilla bean seeds and peppermint extract. Beat 20 seconds. Pour mixture into prepared pan, smoothing out the top into an even layer. Sprinkle with crushed candy and sift an additional 2 cups powdered sugar over the top. Let cool 4-6 hours or overnight. Cut and dip sliced edges in powdered sugar to ensure the squares won’t stick to each other. Store in airtight container up to 2 weeks.