From the demo: Holiday Barks and Brittles,Courtesy of Sandra Mallut, Henrietta Poodlestones
PEPPERMINT CRUNCH BARK
1 lb. white chocolate
1 c. peppermint crunch (you can also use crunched peppermints)
Melt white chocolate for one minute in the microwave. Stir in peppermint crunch. Spread on cookie sheet covered with wax paper. Place in freezer until cool (approximately 3 minutes). Break into pieces.
HOLIDAY MARBLE BARK
One 1 lb. bag (16 oz) chocolate chips
One 1 lb. bag (16 oz) white chocolate chips
2 candy canes or about 20 starlite candies
wax paper
Unwrap and crush the candy canes or starlite mints into very small and set aside; place the bag of chocolate chips in one microwavable bowl, and the white chips in another separate one, and microwave each for about 2.5-3 minutes, stopping and stirring every 30 seconds, until melted.
Immediately after melting and removing from microwave, add half of the crushed candies to each of the bowls of melted chips.
Spoon melted mixture onto wax paper, dropping spoonfuls of white and chocolate next to each other and then swirling to create a marbled effect. When all done dropping and swirling, place in fridge or freezer to harden. In fridge give it a couple hours or one hour in the freezer but watch it so it doesn’t harden. Break into pieces.
10 MINUTE NEVER FAIL MICROWAVE PEANUT BRITTLE
1 c. sugar
1/2 c. light corn syrup
1 c. raw peanuts
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla
1 tsp. baking soda
Combine first 4 ingredients in 2-quart microwave mixing bowl. Microwave on HIGH for 8 minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2 minutes. Brittle should not get too brown. Stir in vanilla and soda until light and foamy.
Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces.
PEANUT BRITTLE
2 cups raw peanuts (with salt is good also) consider Cashews or cooked Bacon pieces YES Bacon!!!
1/4 cup water
1 teaspoon baking soda
1 teaspoon butter
1 cup granulated sugar
1/2 cup white Karo syrup
1 tsp Pure Vanilla Extract
Butter a cookie sheet and set aside. Mix water, sugar, peanuts, and syrup in a 2 quart sauce pan. Bring to a boil.
Cook until candy thermometer reaches hard crack stage (310°F). Remove from heat.
Quickly stir in baking soda, Vanilla & butter. Will harden rapidly.
Pour quickly onto the buttered cookie sheet and let stand for about an hour to cool. Break up into pieces.
Purchase items in BOLD in-store at Surfas or online at Culinary District!