Chocolate Truffles to be envy of. I tried this out and WHOA! This is a candy for the passionate and serious candy jerk. Try and let me know how yours came out.
Ingredients:
16 oz dark chocolate
1 cup heavy cream
1 tbsp liquor (optional) (if using, coffee liquor goes really well here)
Directions:
Break up the chocolate into small pieces.
Heat the cream just to the point of simmering. Watch it the whole time, since boiling cream can overflow the pot! Remove from heat right away once it starts to simmer.
Stir in the chocolate and liquor, and keep stirring until the chocolate has melted completely. Let cool, then put in the refrigerator.
Check the consistency of the truffle mixture after 5 hours in the refrigerator. You should be able to scoop it with a spoon and roll balls from it. If it’s too soft (impossible to roll into balls), put it back in the refrigerator and check again after 1 hour.
Line the baking sheet with parchment paper. Once the truffle mixture is the right consistency, use a spoon to put some of it on your hands, roll into balls and put the balls on the parchment paper.
Note: at this point, you can also roll the truffles in chocolate crumbs (to make chocolate crumbs, just grind an additional small chocolate bar in a food processor). This step is optional, I only do it when presentation is important, since the truffles in chocolate crumbs look more professionally done then plain truffles 
Put the baking sheet with truffles in the freezer for at least 1 hour. After you remove them from the freezer, take the truffles off the parchment paper and put on a plate. Store the truffles in the refrigerator.
Enjoy!
Author is Melanie Mendelson
Tagged: candy, chocolate, truffles June 14, 2008
The only thing that might possibly be better than chocolate, is chocolate combined with peanut butter. YUMMEEE!!! This was my son’s favorite treat as a boy and I always made it for him on his birthday. As a matter of fact, he is a grown man now, and I still make it on his birthday and on his son’s birthday too. I guess it has become a family tradition.
Ingredients:
2 9-inch round cake pans, greased and floured.
2 cups of cake flour (all-purpose flour will work too)
2 teaspoons of baking powder
1/4 teaspoon of table salt
3/4 cup unsalted butter, softened (I usually put the butter in the microwave for 10-20 seconds to soften).
1 1/3 cups white granulated sugar
2 large eggs
3/4 cup creamy peanut butter. I prefer the natural organic peanut butter but any type will do!
1 tablespoon vanilla extract (real vanilla and not the fake stuff).
1 cup of whole milk (this is not a recipe for dieters).
Ingredients for the filling and frosting:
3/4 cup of unsalted butter,softened
1 1/4 cups confectioners’ (powdered) sugar
2 tablespoons of whole milk
1 teaspoon of vanilla extract
1/2 cup creamy peanut butter
1 12 ounce jar of hot fudge topping
Directions for the cake:
Pre-heat oven to 350 degrees F.
In a small bowl combine the flour, salt and baking powder. Sift together well. Set aside.
In a large bowl cream the sugar and butter together. Beat with an electric mixer until the two ingredients are light and fluffy.
Add the eggs one at a time. Beat well between each egg.
Add the vanilla and beat well.
Add the peanut butter and make sure the batter is thoroughly blended.
Pour the batter evenly into the 2 9-inch cake pans.
Bake at 325 degrees F. for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let the cakes cool in the pans for approximately 15 minutes.
Turn out onto cooling racks.
Directions for the filling and frosting:
In a large bowl beat the butter (3/4 cup) until it is light and smooth.
Slowly add the confectioners’ sugar beating constantly until smooth.
Add the vanilla and milk and beat well at high speed.
Divide the mixture in half into 2 separate bowls.
For the filling, add 1/2 cup of smooth peanut butter to one of the bowls and blend well.
For the frosting, add 1/2 cup of chocolate sauce to the other bowl and blend well.
Assembling the cake:
Place one cake layer on the serving platter.
Cover this cake layer with the peanut butter filling
Add the second cake layer on top of the filling, and press firmly but gently in place.
Frost the top and the sides of the cake.
Add peanut butter cups, crushed up toffee pieces, or crushed up Butterfinger bars as a garnish.
Serve with caramel sauce and butter pecan ice cream.
Enjoy!!
Author is a sweet lady named Maggie
Tagged: cake, chocolate, peanut butter June 13, 2008
Press Release:
Candy Jerk Is Here to Help Feed Your Candy fixation with News, Reviews and Just Plain Gossip.
CandyJerk.com is the newest site to hit the net. Visit often if you seeking to a place to belong to that will indulge your never ending sweet tooth. Whether you’re completely nuts for jelly beans or a die-hard fan for the chocolates, we’ve got you covered with enough of the latest information, news and candy gossip to totally grind your chompers away at.
Consider that you’ve never even tried half the delicious candies on the planet. There’s hordes to learn about what’s happening in the industry, who’s coming out with the newest sweets, who’s getting rich of ‘em and more.
Novelty candy is hitting the market faster that the price of oil is going up. Thus, making it substantially harder to pick and choose which confections will gratify your sweet tooth. CandyJerk, not only realizes that your self-indulgence is more than just a 25 cent habit to give you that good afternoon jolt - CandyJerk also understands that this is a serious, yet pleasing experience that is , or should be, enjoyed by millions all over the world. They understand that no gift or holiday is complete without the list of sugary highlights to celebrate the moment. This site will certainly help it’s readers to acknowledge and admit to the committment they have with sugar and to help them to identify what confections brought about this love.
The CandyJerk was created to help connect those who believe that candy is more than just something stuffed into plastic bags in aisle #3. CandyJerk wants to get the word out that loving candy is a passion. This passion can bring back childhood memories and define unforgettable moments in lives. There is joy in giving the gift of delicate gourmet chocolates. Hence, Valentine’s Day.
Be on the look out from CandyJerk for information about how to pick and choose the right confections at the right moment. How to start a candy business, how to make candy and more. There is an entire world of candy beyond your local supermarket and it’s only a click away.
In addition, for those that crave sweets who are perhaps seeking ways to enjoy it in a healthy way, CandyJerk will bring the latest information on sugar-free candy and healthy alternatives. The site will keep it’s readers posted on natural candy making recipes, reviewing the newest ingredients that hit the market and similar alternatives to sugar.
So whether browsers are searching unique gift baskets, wholesale candy for the kid’s birthday bash, personalized candy wrappers for their wedding guest, business, or simply wanting reviews about their favorite new addiction, CandyJerk is the Internet site you need to visit.
About CandyJerk.com:
Release date June 2008, CandyJerk can be a bit of a know-it-all. With a sweet-tooth that just can’t be satisfied, the writers are looking to taste everything from homemade jelly beans to semi-sweet white chocolate. As a matter of fact, they will try just about any kind of candy or anything remotely related to something sweet.
Tagged: candy, chocolate, confection June 2, 2008
When I’m craving for something sweet, candy is the only thing that satisfies my sweet-tooth. What I’ve recently discovered is that I am not alone. There people of all ages, races and nationalities who just love to eat candy. Candies are a worldwide sensation. Every function I’ve attended in the last 15-20 years have had some sort of confection for all members to devour. Five out of ten gifts that I’ve received had some sort of sweet filler for decoration. And, add to that, that most holidays are celebrated by adding some sort of sweet delicacy to the menu.
There are just soooo many different kinds, textures, and flavors.The range colors offered can make for beautiful and delicious gifts. From chocolate to jelly beans to hard candy, there’s a kind, or a brand, that will suit any tastebud. Let us not forget to mention that it makes for a very exciting time when you can make your own, say, candy apples, fill your Easter basket or even decorate the Christmas tree with canes or strung caramel popcorn.
While a lot of folks are becoming health conscious and seeking ways to avoid sugar, manufacturers are working hard behind the scenes coming up with sugar-free treats that can almost fool the conneseur. The are coming very close to developing candies that can satisfy all the sweet-toothed folks in the world.
Making your own candy can be lot’s of fun and very interesting for kids and adults. For your pleasure you can try fudge recipes, truffles recipes, hard candy recipes all right from the comfort fo your home with very little ingredients. You name it, I’m sure there’s a recipe for it. It is my intention to seek those out recipes and share them with you. I am a bona fide candy jerk. This site is intended for those that have the same passion. I brush my teeth a lot because I eat a lot of candy. You should too.
Here’s one of my favorite cookie recipes with a candy taste. YUM:
“Cookie with the taste of an Almond Joy candy bar.”
INGREDIENTS:
4 egg whites
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup toasted and chopped almonds
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DIRECTIONS:
Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool.
Enjoy and share your favorite sweet tooth craving recipe on CandyJerk with the rest of the world.
Tagged: candies, candy, sweets May 28, 2008