Wonderful Chocolate Candy, Chocolate Fudge, Chocolate Popcorn, and All Delicious Chocolate Recipes Are
Specially Designed
For You!

A classic Chocolate Candy Factory is right in front of us.

You will be seeing immediately chocolate fudge,
chocolate popcorn, and many others.

We see the chocolate recipes department?

Chocolate Fudge

4 rounded tablespoonfuls ground chocolate
450g sugar
250 ml milk
1 teaspoonful butter
1 teaspoonful vanilla essence
2 drops lemon extract

a. Boil sugar, butter and milk until thick.
b. Add chocolate, and cook till thread spins when tried.
c. Add extract and remove from fire.
d. Stirring until nearly cold or become sugary,
turn on a well-buttered dish and cut in squares.


Chocolate Candy One

Chocolate Nougats

400g sugar
100g non sweet chocolate
4 tablespoons butter
150g blanched almonds
150g preserved cherreis
1 teaspoon glucose
125 ml water
1 teaspoon almond extract
1/2 teaspoon rose extract

a. In a saucepan, add the sugar, glucose,
water and butter.

b. Dissolve and stir slowly over the fire.

c. Remove the spoon and boil till the syrup forms,
a soft ball when tried in the cold water.

d. Pour at once into a wet bowl.

e. When nearly cold, stir in the extracts.

f. Melt the chocolate and add it.

g. Stir until it sets in a firm mass.

h. Cover with waxed paper and clean towel,
and leave in a cool place for 30 minutes.

i. Knead it smooth and place it,
in a double boiler.

j. Stir over the fire until it is warm enough,
to pour.

k. Mix in cherries and the almonds.

l. Pour into a wafer paper lined nougat frame.

m. Cover with wafer paper a board set a board,
and a heavy weight on top.

n. Leave for 5 hours, then turn out,
and cut into strips.

o. Wrap each one in waxed paper.


chocolates White and black chocolates with nuts Chocolate-coffee

Chocolate Candy Two

Chocolate Raisin Balls

500g seedless raisins
Melted chocolate
200g sugar
1 teaspoon honey

a. Put the raisins through a fine meat chopper.

b. Add sugar, and work into a paste,
with honey.

c. Roll into balls and allow,
to harden.

d. Dip them in melted chocolate.


Chocolate Candy Three

Chocolate Specials

100g stoned stewed prunes
100g chopped pecan-nut meats
100g preserved cherries
1 teaspoon vanilla extract
Melted chocloate
Confectioner's sugar

a. Put the prunes, nut meats, and cherries,
through a chopper.

b. Into this mixture work confectioner's sugar,
until a stiff paste has been formed,
then add the vanilla extract.

c. Cut into small blocks and set away,
in a cool place to harden.

d. Dip into melted chocolate and drop,
on a tin sheet.


Chocolate Candy Four

Chocolate Popcorn Bars

2000g popped corn
400g sugar
125 ml water
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
12 teaspoon almond extract
Melted sweetened chocolate

a. Boil the sugar, water, and cream,
of tartar until the mixture forms a hard ball,
when dropped in cold water.

b. Add flavors and pour part of the syrup,
over the popcorn. Let the remainder stand,
in a warm place.

c. Form into small popcorn balls,
and dip them into the remaining syrup one,
at a time.

d. Lay on waxed paper to firm; then dip,
into melted chocolate.

a. Before popping corn, hold the popper,
containing the kernels under cold running water.

b. Allowing the water to wet it thoroughly,
and shake it well.

c. Set on the back of the range or in the oven,
for a few minutes to steam,
then pop.

Candy Nougats Chocolate Fudge Chocolate mousse

Chocolate Candy Five

Chocolate Eggs

400g confectioners' sugar
1 egg white
2 teaspoons vanilla extract
Melted chocolate
Cold water

a. In a bowl, sift the sugar.

b. Beat the egg white with an equal amount,
of cold water.

c. Add these to the sugar,
then vanilla extract and stir,
until the mixture is a creamy mass.

d. Mold with the hands into numbers,
of small eggs.

e. Melt the chocolate and roll the eggs,
one by one in it until it is,
thoroughly coated.

f. Allow them to become cold,
and serve.


Chocolate Candy Six

Chocolate Cherries

200g confectioners' sugar
1 egg white
1 teaspoon rose extract
250g cherries
Fresh chopped cocoanut
Melted chocolate

a. In a bowl, sift the sugar, add egg white,
rose extract, fresh cocoanut, and beat together,
until smooth.

b. Knead lightly on a board sifted over,
with confectioners' sugar.

c. Divide into 3 portions and flavor,
each portion differently.

d. Form into a roll, and cut off 1 cm pieces.

e. Roll into little balls and cover the cherries,
one by one.

f. Smooth the edges, and dry on the wax paper.

g. When dry, dip into melted chocolate,
or glacè.



Chocolate Candy Seven

Chocolate Almonds

Coating chocolate

a. Wash and dry the almonds under the sun,
or in the preheated 200°C (392°F) oven,
for about 10 minutes till they are totally dried,
and slightly browned.

b. When the almonds are cold, dip them into glacè,
then into the melted chocolate and drop them,
on to a tin to harden.


Chocolate with almonds Black chocolate candy chocolate chips on cream

Chocolate Candy Eight

Wonderful Bonbons

500g confectioners' sugar
2 egg whites
30g grated chocolate
50g chopped cocoanut
1 teaspoon vanilla extract
Red color
1 teaspoon raspberry extract
1 teaspoon lemon extract
Melted chocolate
2 tablespoons water

a. Beat 1 egg white lightly, mix it with the water,
then work in the confectioners' sugar,
making a stiff paste.

b. Divide it into 3 portions.

c. Work the grated chocolate and vanilla extract,
into one piece.

d. Another piece, color pink with the red color,
and flavor with the raspberry extract.

e. Leave one piece white and flavor,
with the lemon extract.

f. Roll each piece out to about the thickness,
of 1/2 cm and brush very lightly over,
with egg white.

g. Place the layers on top of each other;
brush both sides over with melted chocolate,
and sprinkle with the cocoanut.

h. When dry, cut into small fancy shapes.


Popcorn Candy

500g sugar
5 tablespoons water
5 tablespoons molasses
2 tablespoons butter
1/4 teaspoon cream of tartar
250g popcorn
1 teaspoon vanilla extract

a. Boil the sugar, water, cream of tartar,
and molasses until the syrup forms a hard ball,
when tried in the cold water.

b. Let the bubbling cease, then add the butter,
and vanilla.

c. When dissolved, add the popcorn.

d. Stir gently until the corn is coated all over.

e. Pour out on buttered tins, and when cool enough,
to handle, roll into balls.

f. Wrap in waxed paper when cold.

Tips for coating chocolates?

Thank you very much for visiting our Chocolate Candy Factory.

Please feel free to try out all the chocolate recipes,
like chocolate fudge and chocolate popcorn.

I shall see you in the Hot Chocolate Recipes,
Coffee Cake Recipes, Christmas Cake Recipes,
and Party Food Recipes Department!

Hot Chocolate Recipes, Coffee Cake Recipes,
Christmas Cake Recipes, Party Food Recipes

Return to Dessert Recipes from Chocolate Candy,
Chocolate Fudge, Chocolate Recipes, Popcorn