Chocolate Syrup Recipe

Found this homemade recipe for Chocolate Syrup. Di zaman kemelesetan ekonomi ni ok jugak dapat buat sendiri all these things. The ingrediensts are simple and its definitely a lot less cheaper.... Enjoy it with your ice creams, with your morning bowl of cereals and whatever u can think of. I believe u can also make it in the microwave for convenience purposes if u like.. So enjoy..

Ingredients

• 1/2 cup cocoa
  
• 1 cup sugar
• 1 cup water
• 1 teaspoon vanilla extract
• 1 dash salt

Directions

1. Combine cocoa, sugar, and salt in a saucepan.
2. Add water, and mix until smooth.
3. Bring this mixture to a boil
4. Allow it to boil for one minute, be careful this does not over boil.
5. Remove from heat, when this cools add the vanilla.

Lime Creams

Lime Creams are a zesty, refreshing cream fondant candy dipped in smooth white chocolate. If you prefer, you can omit the chocolate step and serve the creams plain, topped with candied lime zest, or rolled in sugar or green sprinkles.

Ingredients:

4 cups powdered sugar, sifted

1/4 cup butter, softened

3 tbsp lime juice

1/8 tsp salt

3/4 cup marshmallow cream

3 tsp chopped lime zest

5 drops green food coloring

1 lb white chocolate

1 tbsp shortening

Green candy food coloring (optional)

Preparation:

1. Cover a cookie sheet with aluminum foil.

2. Combine 2 cups of powdered sugar, butter, marshmallow cream, lime juice, salt, lime zest, and food coloring in a large mixing bowl. Mix on medium speed until smooth and evenly incorporated.

3. Slowly add the rest of the powdered sugar in batches, stopping often to scrape down the sides of the bowl. Mix until well blended. If mixture is too stiff, add a bit more lime juice. If it is too sticky, add a bit more powdered sugar.

4. Roll into balls ¾ inch in diameter, and place on a cookie sheet lined with aluminum foil.

5. Chill for 30 minutes in refrigerator before dipping.

6. Melt the white chocolate with the shortening in the microwave or over a double boiler. If you are coloring the chocolate, stir in the candy food coloring at this point.

7. Dip the cream centers in the melted chocolate one by one and return to the baking sheet. After all centers are dipped, return the sheet to the refrigerator to set the candies before serving. Candies can be topped with a sliver of lime zest, if desired.

** note :

This recipe is excerpted from About.com.

Lemon Creams

Ingredients:

• 5 cups powdered sugar
• 1/4 cup butter, room temperature
• 2.5 tbsp lemon juice
• 1/8 tsp salt
• 3/4 cup marshmallow cream
• 1/2 tsp vanilla extract
• 2 tsp lemon zest
• 5 drops yellow food coloring
• 1 lb chocolate to dip--your choice

Preparation:

1. Prepare by placing a large mixing bowl and beaters in the freezer to chill. Cover a cookie sheet with aluminum foil.

2. Temper the chocolate and place it in a warm (but not hot) spot to retain its temperature.

3. Combine 2 cups of powdered sugar, butter, marshmallow cream, lemon juice, salt, vanilla, rind, and food coloring in a large mixing bowl. Mix on medium speed until smooth and evenly incorporated.

4. Slowly add the rest of the powdered sugar in batches, stopping often to scrape down the sides of the bowl. Mix until well blended.

5. Roll into balls ¾ inch in diameter, and place on a cookie sheet lined with aluminum foil.

6. Chill for 20 minutes in refrigerator before dipping.

7.Re-warm chocolate if necessary. Using dipping tools or two forks, dip creams one by one in chocolate and place on baking sheet. Allow to set before serving.

**Note : This recipe is excerpted from About.com

Raspberry Creams

Raspberry creams can be rolled in chopped nuts, or dipped in chocolate or melted fondant. You can use store-bought or Basic Fondant for this recipe.

* 3/4 lb fondant
* 1/2 cup seedless raspberry jam
* 1/4 cup sifted powdered sugar, plus extra for dusting
* 1/4 tsp lemon juice
* Red food coloring

Preparation:

1. Place the jam in a small saucepan over very low heat, and cook it, stirring often, until it reduces to about 1/4 cup. The goal is to cook out the excess moisture, so that the creams will not be too moist and sticky. Once the jam is reduced, remove it from the heat and allow it to cool to room temperature.

2. Dust your workstation and your hands with powdered sugar. Knead the fondant until it is soft and pliable. Roll it until it is about an inch thick, and cut several slits in the fondant.

3. Pour the jam, lemon juice and a few drops of red food coloring into the fondant, and sprinkle the powdered sugar over the top. Knead until the ingredients and color are evenly distributed throughout.

4. Pinch off small sections of fondant, and roll them into a ball between your palms. Place the creams on a baking sheet to set. Allow them to set in a cool room overnight before dipping them in chocolate or melted fondant.

** Note : This recipe is excerpted from About.com

Peanut Butter Cups

Reese's Peanut butter cups is really my hubby's fave. This was actually my first attempt to make homemade and handmade chocolate few years back. It wasn't that hard. I would say it scored 5 from a scale of 1 to 10 in terms of complexity. Anyway, after my hubby tasted these homemade peanut butter cups, takder dah dia mengidam those reeses's pb cups lagi. Hrm... kalau nak beli reeses's ni pun ada ler dekat 2 hengget setengah utk 2 biji jer tau kat luar tu!!!!! So why not make your own peanut butter cups??? Anyways, below is the recipe. Enjoy.......

Ingredients

• 2 Cups milk chocolate chips (or compound milk chocolate use for coatings)
  
• 2 tbsp shortening
  
• 1/2 cup butter
• 1/2 cup crunchy peanut butter
• 1 cup confectioners' sugar (icing sugar)
  
• 2/3 cup graham cracker crumbs (variations.. boleh gunakan juga biskut marie kalu kat mesia nie, hancurkan sedikit halus just like doing crumbs for cheesecake)
• Mini muffin cups
  

Instructions

1) For the peanut butter filling, gunakan pan. Letakkan atas stove. Gunakan api yang kecil. mix in the peanut butter and the butter into the pan.Stir it, sampaila kedua-duanya cair. Then stir in the the cracker crumbs and the icing sugar dan angkat mixture tadi dari atas api. Mix everything sampai sebati dan biarkan ianya sejuk.

2) For the chocolate coating. Melt the chocolate and shortening using double boiler technique. Kalau nak senang gunakan microwave ajer.. Senang sikit. Then, microwave chocolate chips bersama dengan shortening tadi on medium for 1-2 minutes or more if needed. Sekiranya anda gunakan compound chocolate, make sure anda potong chocolate tadi kecik2. Ermm. jangan ler kecik sangt.. memadai dlm sebesar duit 50 sen jer .. Sentiasa check chocolate didalam microwave tu dan sentiasa kacau2 sebab kalau dia dah hangit... errmmm... masuk tong sampah ler jawabnyer. Just make sure dia betul-betul cair dan tak berketul-ketul jer.. Normally kalau anda masukkan shortening, kelikatan dia akan berkurangan. So senang sket masa nak bubuh dalam acuan nanti.

3) So ok, now you have your chocolate and your peanut butter. Gunakan sudu dan masukkan sedikit chocolate tadi ke dalam mini cups tu anggaran dlm sesudu kecil. Then swirl the chocolate dlm cups tu just to make sure that it coats all the sides inside the tiny cups. Sometimes people likes to use brush to brush the chocolate inside the tiny muffin cups tu tapi rasa macam leceh ler pulak.. Ikut ler mana cara yang you all berkenan. Then, biarkan chocolate to keras sebentar. (dlm 10-15min). Now its time to put in your peanut butter fillings into the cups. You can use a spoon to fill in the fillings about 2/3 full. Then, pour in the rest of the chocolate into the muffins cups till it barely touches the rim of the cups. Leave it to cool about 30 minutes or so.

4) Enjoy.....