VALENTINE CANDY HEARTS
THESE SPECIAL SWEETS for February 14 are so simple to fix, you'll want to skip the store-bought kind for good...and make more batches on other occasions besides! To prepare their cute confections, the CT kitchen staff shaped melted candies with cookie cutters. Then they piped on royal icing in all sorts of fun designs. Are you planning a Valentine's Day party, wedding shower or other event? Add a guest's name to each heart and use them as place cards...or dangle the treats from a festive tree centerpiece.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 candy hearts.
Number Of Ingredients 7
Steps:
- Candy hearts: Place heart-shaped cookie cutters on a piece of foil, leaving space above the top of each cookie cutter for placing the ribbon hanger later. Coat the foil and cutters with cooking spray., Cut the satin ribbon into six 6-in. lengths. Place the ends of one ribbon piece together to form a loop. Position the ribbon loop at the top of one cookie cutter so the ends are touching the foil and the loop drapes over the top of the cookie cutter. In the same way, position a ribbon loop on each remaining cookie cutter. Set aside., Unwrap the hard candies and place in the large resealable heavy-duty plastic bag. Crush the candies using a mallet or rolling pin. Transfer the candies to the large heavy skillet. Cook over medium heat until melted, stirring occasionally., Fill each prepared cookie cutter with the melted candy to a 1/4-in. thickness, covering the ends of each ribbon loop at the same time. Let stand for 1-2 minutes. Carefully remove the cutters. Let stand until set, about 1 hour., Royal icing: In a small bowl, combine the confectioners' sugar, water and meringue powder. Beat on high speed for 6-8 minutes or until thickened., Insert the pastry tip in one corner of pastry or plastic bag and cut a hole in the bag. Place the icing in the bag. Pipe the desired designs or Valentine phrases on each heart.
Nutrition Facts : Calories 189 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE HEART CANDIES
Make and share this Chocolate Heart Candies recipe from Food.com.
Provided by RecipeNut
Categories Candy
Time 35m
Yield 54 hearts
Number Of Ingredients 3
Steps:
- Melt 1 Ib.
- chocolate and orange oil in medium bowl.
- Stir until smooth.
- Temper using 4 oz.
- chocolate.
- Using pastry bag or heavy resealable plastic bag with comer cut off or teaspoon, fill heart-shaped cavities of molds almost to rims with chocolate Tap bottom of molds several times on work surface as they are filled to release air bubbles.
- Refrigerate 15 minutes or until bottoms of molds appear frosted and chocolate is set.
- Invert onto waxed paper, flexing sides or tapping back of molds to release chocolate.
- If chocolate resists, refrigerate an addtional 5 minutes.
- If desired, brush each heart lightly with gold dust.
- Spread remaining chocolate on waxed paper.
- Refrigerate until set; store in airtight container.
Nutrition Facts : Calories 56.4, Fat 3.1, SaturatedFat 1.5, Cholesterol 2.4, Sodium 8.3, Carbohydrate 6.2, Fiber 0.4, Sugar 5.4, Protein 0.8
CHOCOLATE HEART COOKIES
I found this last year in the "Taste of Home" magazine. They were an instant hit and left everyone craving more. Excellent for Valentines especially, but they are good any time of the year. I dip them in the milk chocolate and drizzle white - though the recipe calls for it the other way, you can chose to reverse the amounts between white and milk chocolate chips according to your taste.
Provided by Rachel55
Categories Dessert
Time 40m
Yield 12-24 Cookies
Number Of Ingredients 8
Steps:
- In a small mixing bowl, cream butter and sugar.
- Beat in vanilla.
- Combine the flour and cocoa; gradually add to creamed mixture.
- On a lightly floured surface roll the dough to 1/4-inch thickness.
- Cut with a heart-shaped cookie cutter placing 2-inches apart on ungreased cookie sheet.
- Bake at 350°F for 8-10 minutes.
- Remove to wire racks to cool.
- In a microwave safe bowl, heat vanilla chips and 1 Tablespoon of shortening until melted, stirring frequently. Dip both sides of the cookie into melted mixture (so you make a V-shape from the point of the cookie out to the middle of both rounded tops).
- In another microwave safe bowl, melt chocolate chips and remaining shortening, stirring frequently.
- Drizzle over the cookies.
- Place on wire rack to dry.
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