Leftover Candy - KMOV.com

Leftover Candy

Three Chocolate Musketeers Sauce

12 Fun Size 3 Musketeers Candy Bars, chopped
½ cup heavy cream
½ cup semi-sweet chocolate chips
¼ cup bittersweet chocolate chips (60-70% cocoa solids such as Ghirardelli)
2 T. brewed coffee
1 pinch to 1/8 t. kosher salt

Combine chopped candy bars and heavy cream in a medium sized, heavy-bottomed saucepan. Over medium-low to low heat, melt the candy in the cream, stirring until smooth.  Bring the mixture to a full-rolling boil (bubbles cannot be stirred away) and boil for 1 minute, stirring occasionally.

Remove pan from heat.  Add the semi-sweet and bittersweet chocolate chips and stir until melted and smooth.  Add the coffee and salt.  Stir until completely incorporated into sauce. 

Serve warm sauce over poached pears, your favorite ice cream, or as fondue.  Sauce makes a very rich hot chocolate simply by mixing 4 T. of sauce (or to taste) into one 8 ounce mug of heated milk. For poached pears recipe, visit my website at dinnerbellestlouis.com.  Makes approximately 1-1/4 cups sauce. Refrigerate any leftover sauce.

Spiced Skittles Cider

8-1/2 ounces Skittles candies
1-1/4 cup boiling water
1 gallon apple juice
2 cups  pineapple juice
2/3 cup  lemon juice
4              4-inch long cinnamon sticks
2  sliced oranges
2  sliced lemons
8-10  whole cloves
Place Skittles candies in a microwave safe mixing bowl and pour boiling water over candies.  Lightly mash candies with a fork and stir until candies are dissolved (this will take several minutes).  If liquid cools off too quickly, microwave mixture for 20 seconds and continue stirring and lightly mashing candies until dissolved.  Mixture will be cinnamon-colored. Refrigerate Skittles liquid until fat rises to the top; skim off the top coating with a spoon or pour liquid through a strainer to remove. 

Combine candy liquid with remaining ingredients in large Dutch oven or stock pot. Bring mixture to a boil; reduce heat and simmer 30 minutes. Remove cinnamon sticks and cloves before serving.  Refrigerate leftover cider.  One recipe yields approximately 25 servings (6-1/2 oz each).  

Note: 2 cups of orange juice may be substituted for the Skittles candies liquid.

Chocolate Peanut-Butter Cup Party Mix

½ cup  unsalted butter (1 stick)
10 Reese’s Peanut Butter Cups (.75 oz fun size), coarsely chopped
¾ cup  semi-sweet chocolate chips
8 cups  rice squares cereal (such as Crispix or Chex)
3-1/2 cups powdered sugar
1  large brown grocery bag

Place the 8 cups of cereal into an unused brown grocery bag and set aside. Measure out 3-1/2 cups of powdered sugar into a bowl and set aside. 

Melt the stick of unsalted butter and chopped candy in medium saucepan over medium-low to low heat, stirring just until smooth (do not boil).  Remove pan from heat and add the semi-sweet chocolate chips.  Stir again until mixture is smooth.

Pour the chocolate mixture over the cereal in the brown paper bag.  Seal top of bag by rolling tightly and shake bag until cereal is completely coated with chocolate.  Open bag and pour powdered sugar into bag on top of coated cereal.  Reseal bag and shake again until cereal is completely coated with powdered sugar.  Spread mix onto wax paper or a foil-lined cookie sheet and allow to cool before eating. Store in an airtight container. Yield: approximately 13 cups.


Powered by Frankly