• Microwave Method (Our Recommended Method)
• For 1 lb. of Chocolate Coating, put into a glass bowl and into the microwave for 30 seconds on Med/High; stir 1 minute. Repeat this step 3-4 intervals.
• It is important to stir Coating a full minute at each interval.
• When melted in the microwave, the coating will retain their wafer shape until stirred.
• Double Boiler Method
• Heat water in the bottom of the double boiler; do not let water simmer or boil. You should always be able to touch the water without burning your hands.
• Place the top pot (or bowl), with one 1 lb. of Chocolate Coating, on top of the pot with hot water.
• Stir until melted.
• Things to Remember
• Chocolate Coatings are oil-based, so never let water come in direct contact with them.
• If you are adding flavors, they must be oil-based. (Lorann Oils are recommended). Most extracts are water-based.
• The working temperature of Chocolate Coatings is 90-92 degrees F. If the coatings are too thick add a small amount of Paramont Crystal Flakes, (lecithin) until the right consistency.
• Storing Chocolate Coatings
• Store in a cool; dry and odorless environment.
• Do NOT store in refrigerator or freezer because condensation will cause Coatings to thicken and become unmeltable.

• Melt chocolate according to directions. Stir in ONE of your favorite crunches.
• Vanilla Chocolate we like:
• Red and Green Peppermint
• Lemon Crunch
• Orange Crunch
• Blue Raspberry
• Marshmallow, Strawberry
• Green Apple
• Lime
• Black Cherry
• Heath
• Dark Chocolate with White Peppermint Crunch
• Spread your mixture onto baking parchment paper to desired thickness. Let set on counter to harden or can place in refrigerator for a couple minutes, then break into pieces. You will need 1-8 oz bag of crunch to 1 pound of chocolate.

1.) Cream together the following ingredients at Medium Speed:

1 Cup *White Margarine

1 Cup *Sweetex or Crisco (Sweetex is a professional Hi-Ratio shortening)

3 Cups Granulated Cane Sugar

4 large eggs

1 Tablespoon *Vanilla Flavor

1 Tablespoon *Butter Flavor

2.) Mix/Sift the following dry ingredients and add gradually to above mixture. Mix until blended.

7 Cups ALL-Purpose Flour (or enough flour until dough pulls from sides of bowl)

2 teaspoons Baking Powder

1 teaspoon Salt

3.) Chill overnight or at least 6 hours. (2 hours in freezer). Dough keeps for at least 2 weeks if wrapped well and refrigerated. We like to separate dough into 4 packages for easier preparation.

4.) Roll one package (1/4 recipe between 2 sheets of *Parchment Paper, cut out cookies. Slide cookies and paper onto cookie sheet and bake 8-12 minutes, 325 degrees. Bake until cookies look slightly brown on edges.

5.) Cookies on Parchment Paper can make a “Quick-Switch” immediately out of oven for time-saving baking. (Parchment Paper can be used many times before tossing).

Yields; 32-36 3” Cookies

6.) For Cookie Bouquets. Roll out dough to about ¼- ½” thick. Insert *Cookie Sticks into dough before baking; or immediately upon removal from oven.

IDEAS………

….Color the dough with *professional cake colors. Makes beautiful vibrant cookies with less frosting decoration.

….Flavor cookies using orange or lemon zest, flavors, Cardamon, Cinnamon

….If you decide to substitute butter keep in mind that butter’s low melting point will result in a browner cookie, and more “spread-out” if not compensated with flour.

….TO add Sugar to cookies: (1) add sugar to cookie before baking or (2) if after baking brush with eggwhite & 1 Tbsp water mixture, then add sugar or (3) Use *Royal Icing Mix and add sugars. Try *Colored and Flavored Sugars…..Very tasty!

….For a softer sugar cookie; Add 1 Tablespoons Honey. (not advisable for Cookies-on-stick)

A THIN COAT ON A COOKIE WILL MAKE A COLORFUL FONDATION FOR CONTINUED DECORATION. THE ROYAL ICING WILL HARDEN SO COOKIES CAN BE STACKED AND ARE DURABLE.

RECIPE #1:

PURCHASE 1LB. PACKAGE OF ROYAL ICING MIX*

ADD 1/3 CUP WATER

MIX 5-7 MINUTES, TO DESIRED CONSISTENCY

RECIPE #2: MIX 1/3 CUP WATER

3 TABLESPOONS MERINGUE POWDER*

SLOWLY ADD:

1 BOX (1LB.) CONFECTIONERY SUGAR

½ TEASPOON CREAM OF TATER (OPTIONAL)

MIX 5-7 MINUTES, TO DESIRED CONSISTENCY

NOTES: …IF YOU WANT THINNER ICING, ADD A LITTLE WATER

…IF YOU WANT THICKER ICING, ADD CONFECTIONERY SUGAR

…ADD ½ tsp. – 1TBSP. GLYCERIN* FO A “SHINY” LOOK

…SQUEEZE ½ LEMON FOR ADDED TASTE (NEVER A OIL BASED FLAVOR)ROYAL ICING CAN BE KEPT AT ROOM TEMPERATURE FOR AT LEAST 7 DAYS KEEP COVERED AS AIR EXPOSURE WILL DRY OUT ICING.

• A soft not-so-sweet icing for covering the cake; and if you use the right ingredients it can be used for borders and some flowers.
• MELT ¾ Cup Granulated sugar in
• ½ Cup Boiling water – let cool
• ADD ¼ Cup Meringue Powder Beat till Dissolved
• ADD 1 Box Confectionery Sugar (4 cups)
• 2 Cups Sweetex
• ½ Cup White Margarine
• 1 tsp. Butter-Vanilla Flavor

Cream together the following ingredients and whip until light.

2 cups Sweetex 3 Tbsp. Dream Whip

1 tsp. Salt 1 Tbsp. Almond Flavor

¾ tsp. Butter Flavor 1 Tbsp. Vanilla

ADD 1 lb. Powdered Sugar and ¼ cup water. Whip

Another box of powdered sugar and ¼ cup water – Whip until light,

Then cream on low speed until very smooth.

Note: **1/2 cup White Margarine may be used in place of ½ cup shortening Omit butter flavoring.

Cream together 1 lb. Sweetex and 1/3 lb. White Margarine

Gradually add: 2 lbs. Powdered Sugar, ½ cup Water, 1 to 1 ½ tbsp Bakers Compliment, 3 tsp. Whipped Cream Stabilizer

**Popcorn Salt - A light sprinkle (optional)

Microwave your favorite buttered popcorn (we like ACT II Butter). Put into a brown paper bag (avoid putting those unpopped kernels) and slowly pour ½ -pound colored chocolate. Shake bag immediately to evenly coat popcorn. Pour out onto cookie sheet lined with baking parchment paper and spread out to separate pieces. (You’ll also be able to spread apart when dry). Repeat recipe with a different colors. When you are all done you can combine the two colors for a festive snack. Of course there’s red and green for Christmas; Red and Pink for Valentine’s Day, Pastels for Easter and School Colors for the Graduation season.

• Store in a cool, dry and odorless environment.
• Do NOT place in refrigerator or freezer because condensation will develop when removed. This will add water to the Chocolate Coatings and they will become thick when melted.

• Boil together:
• 1-3/4 Cups GRANULATED SUGAR
• 1/2 Cup WATER
• 7 oz. *GLUCOSE
• Cool to room temperature.
• Add 2/3 Cup LIQUOR and mix. Fill *LARGE SQUEEZE BOTTLE
• Squeeze liquid into each Truffle Ball and add a pinch of *WHITE COARSE SUGAR CRYSTALS to form a cover so you can seal balls with a drop of melted chocolate.
• YIELD: One Tray (62)

1 Sheet of Puff Pastry

1 Tube Apple Filling (you can doctor up the filling with cinnamon and nuts)

1 Container Caramel Icing

• Cut Puff Pastry according to illustration
• Use 1/2 Tube of Apple Filling brush dough with egg wash
• Braid dough
• Bake at 400 Degrees for 10 minutes
• Lower oven temperature to 350 degrees for 20-30 minutes
• Remove from oven, brush will Caramel Icing immediately

1. Wash and completely dry strawberries.
2. Gently grab strawberry by the green leaf
3. Dip into the melted chocolate and let hang. (so that excess chocolate drips off)
4. Roll in topping or just place on parchment paper and drizzle white or colored chocolate over strawberry.

2 LBS. OF VANILLA FLAVORED CHOCOLATE

1 BAG COLORED MINI MARSHMALLOWS

MELT CHOCOLATE ACCORDING TO MELTING INSTRUCTIONS. ADD MARSHMALLOWS STIR

POUR INTO 9 x13 PAN AND PUT IN THE FREEZER FOR 10 TO 15 MINUTES

CUT AND ENJOY!!!!

Microwave Method

For 1 lb. of Chocolate Coating, put into a glass bowl and into the microwave for 30 seconds on Med/High; stir 1 minute.

Continue in 30 second intervals until the Chocolate Coatings are fully melted.

When melted in the microwave, the coating will retain their wafer shape until stirred.

Materials

• MATERIALS AVAILABLE AT MILES CANDY SUPPLY
• Granny Smith Apples
• 2-3 Wooden Apple Sticks (7” or 5”)
• 1 lb. Milk Chocolate Candy Wafers (Merckens or Nestles)
• 1 lb. Nestles Caramel Pecan Halves in a shallow tray
• Superfine Sugar in a shallow tray
• Squeeze-bottle with melted chocolate
• 4# Cellophane Bags

Preparation

• Wash Apples in warm soapy water to remove waxy film. Rinse and dry thoroughly.
• Melt Chocolate and Caramel according to directions or as explained in class. (Don’t forget to add 1 Tablespoon water to Caramel to achieve softer consistency.)
• Let both the Chocolate and Caramel “cool down” about 15 minutes. You want the Caramel to be a spreadable consistency, like peanut butter; and the Chocolate to have a gravy-like consistency.

Assembly

• Insert Wooden Stick into top of Apple until stick holds firmly (don’t push too hard).
• Holding stick, use a spatula to spread Caramel over the entire Apple. Place Apple on Pecan-Tray and proceed to cover entirely, pressing nuts where needed.
• Place Apple on Sugar-Tray and “Quick-Set” in freezer for about 3 minutes until surface of Apple is firm.
• Holding stick, spoon Chocolate over the entire Apple. Allow Chocolate to drip and then quickly place on Sugar-Tray and put back in freezer to set (about 10 minutes).

Decorations

• Using a Squeeze Bottle containing Melted Chocolate, drizzle over Apple and apply decorations……..sprinkles, jimmies, crunches, rice krispies, graham crackers, etc.
• Place Finished AWESOME APPLE in a 4# Cellophane Bag and decorate.
• Note: A 5# Loaf of Caramel should make about 10-12 Apples