Homemade Chocolates

Every Body Eats by M.H.W. Hill Page 330

This recipe requires the Enjoy Life brand of chocolate chips.

Be sure to wash and thoroughly dry candy molds – water will prevent candies from setting up properly.

Necessary Tools

Plastic candy mold(s) of choice (wash in hot, soapy water; dry completely)
Medium saucepan with lid and a smaller saucepan, or a double boiler
Spatula
Wire whisk
Parchment paper
Grapeseed oil, or high heat oil of choice 

Sweetened Condensed Milk

1 cup fresh water
1/2 cup DariFree powder
1 cup light brown sugar

1. Place water into small saucepan; place pan over medium heat.
2. Whisk in DariFree powder; bring to a boil.
3. Whisk in light brown sugar; return to boil; cook 5 minutes.
4. Pour off into glass storage container; set aside to cool; place on lid; refrigerate.

Servings: 1-1/2 cups

Chocolate Candy Base (using a microwave oven)
1 cup Enjoy Life chocolate chips
1 teaspoon grapeseed oil, or oil of choice

1. Place chips into glass bowl; place into microwave oven and cook 30 – 45 seconds; stir; return to microwave and cook 30 – 45 seconds; stir; repeat until chocolate is smooth and silky – do not burn!
2. Stir in grapeseed oil, or high heat oil of choice.
3. Pour melted chocolate into prepared candy molds; using an offset spatula, scrape excess chocolate off top of candy mold.
4. Place filled mold into refrigerator until chocolate is solid.
5. Turn chocolates out onto clean surface; wrap in decorative foil.
6. Store in refrigerator until ready to serve.

Chocolate Candy Base (using a double boiler or two saucepans)

1 cup Enjoy Life chocolate chips
1 teaspoon grapeseed oil, or oil of choice

1. Fill larger saucepan 1/4-full with water; place over medium-high heat; bring water to a boil; place smaller pan over larger pan (smaller pan should hover just above boiling water).
2. Place chocolate chips into smaller pan; stir constantly until chocolate is smooth and silky – do not burn!
3. Stir in grapeseed oil, or high heat oil of choice.
   
4. Pour melted chocolate into prepared candy molds; using an offset spatula, scrape excess chocolate off top of candy mold.
5. Place filled mold into refrigerator until chocolate is solid.
6. Turn chocolates out onto clean surface; wrap in decorative foil.
7. Store in refrigerator until ready to serve.

Soft Caramels

2/3 cup light brown sugar
1/2 cup sweetened condensed milk
1/4 teaspoon GF vanilla extract
1/2 cup agave nectar, or maple syrup, or honey
1/4 teaspoon sea salt

1. Place small saucepan over medium heat; add light brown sugar.
2. Stir in sweetened condensed milk and vanilla extract.
3. Bring to a boil; heat to 110 degrees F.
4. Stir in agave nectar; return to a boil; stir in sea salt.
5. Boil for 8 minutes – do not stir.
6. Pour caramel out onto an lightly-oiled, parchment-lined rimmed baking sheet; cool caramel to room temperature; place in refrigerator until firm. Cut into desired shapes.

Nut or Seed Filling for Candy

2 cups nuts or seeds of choice, such as pecans or sunflower seeds
1 cup agave nectar

1.  Process nuts or seeds of choice in food processor until smooth.
2. Add a slow stream of agave nectar while processor is running; enough until a ball forms.
3. Scoop filling into storage container with tight-fitting lid.
4. Refrigerate until ready to use.