I have always wanted to learn to dip chocolates and make homemade candies. When we lived in the Seattle area, I had a friend who had mastered the art as a home cook. I looked forward each year to receiving a holiday plate filled with her creations. It takes skill and lots of patience to make candy and I am sadly, pitifully lacking in the patience department. Lucky for me, there are things like jars of marshmallow cream, peanut butter and quality dipping wafers like those from Ghirardelli.Have you ever had chocolate seize? It is one of the most frustrating things ever: watching an ingredient get ruined right before your eyes! The nice thing about Ghirardelli Premium Candy Making & Dipping Wafers is that they don’t need much heat (from the microwave) to liquify. I think the key is to heat for less time than you think necessary and then stir for more time than you think you should. The candy continues to heat internally for a few seconds after the microwave beeps. While you stir, it melts more and more. Above all, though, read all package instructions. We may think we know what we are doing, but the manufacturer gives us directions for a reason :-).These creams are just about the easiest things ever. I did a lot of reading before I made them. I knew with my history of ugly candy, that I needed a sure thing. Two ingredient centers plus the coating equals candy that even I can make!
- ⅔ cup creamy peanut butter
- 7 oz jar marshmallow cream
- 1 12 oz bag Ghirardelli White Chocolate Premium Candy Making & Dipping Wafers
- In a bowl, stir together peanut butter and marshmallow cream.
- Add more peanut butter if you want the centers thicker.
- Roll the filling into 1 inch balls and place on a waxed paper lined baking sheet.
- Refrigerate for 20 minutes to ensure firmness.
- Pour baking melts into a microwave safe glass bowl.
- Heat according to package directions and stir until melted.
- Remove pan of peanut butter balls from fridge and dunk them, one at a time, in the baking melts using a fork.
- Place back on the waxed paper to harden (a few minutes).
- Store in an air tight container in the refrigerator.
Before I get to the giveaway, I’d like to take just a moment to introduce you to Ghirardelli’s new baking products. Not only do they make a great white chocolate dipping wafer, but there is a dark chocolate variety as well. They are shaped in little discs, so you don’t have to chop them before you melt them. Like I said earlier, they melt in the microwave, so you can save your double boiler for another task. Besides these candy coatings, Ghirardelli has a new hot cocoa flavor: Chocolate Caramel Premium Hot Cocoa. Can you see yourself with a warm mug full of it topped off with whipped cream and caramel sauce? In addition, Ghirardelli has repackaged their Unsweetened and Sweet Ground Cocoa in new re-sealable pouches. You no longer have to find a container to store the opened product; just zip them closed and in the bag.
Note: I received an assortment of Ghirardelli products for my personal use. All opinions in this post are my own.