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Full Online Book HomeLearning KitchenCandy - Chocolate - Easy Coconut Easter Cut-outs
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Candy - Chocolate -  Easy Coconut Easter Cut-outs Post by :jsmiley Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1154

Click below to download : Candy - Chocolate - Easy Coconut Easter Cut-outs (Format : PDF)

Candy - Chocolate - Easy Coconut Easter Cut-outs

1 c Chocolate Chips (Semi-Sweet)
2 tsp Shortening*
Tinted Coconut
1/4 tsp Water
1 drop Food color
1/2 c Sweetened Coconut Flakes

Do NOT use butter, margarine, oil, or vegetable oil spread

Cover bottom of 13x9-inch pan with heavy duty foil.

In small microwave-safe bowl, place chocolate chips and shortening. Microwave at hogh (100%) 1 to 1-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick; pat tinted coconut evenly onto chocolate.

Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do not remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use. Use as garnish for desserts.

6 to 12 cut-outs.

Tinted Coconut: In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup Sweetened Coconut Flakes; with fork, toss until evenly tinted.
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2 one ounce squares unsweetened chocolate (good quality) 1 1/3 cups(15 ounce can) sweetened condensed milk Melt chocolate in double boiler. Add milk, and stir over boiling water 5 minutes or until mixture thickens. Finish in one of the following ways, and chill 2 hours before serving. Makes 1 pound. For chocolate nut balls--Drop by teaspoonfulls into finely chopped nuts, then roll until well covered. For chocolate fruit balls--add chopped dates, raisins, nuts or quartered marshmallows, to the chocolate mixture. Form into balls and roll in the cocoa, or cocoa and powdered sugar, which have been mixed

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1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 1 cup dark corn syrup -- (we use Golden Syrup in OZ). 1 tablespoon distilled white vinegar 1 tablespoon unsalted butter 1 tablespoon baking soda, sifted 12 oz. (375 g.) semisweet chocolate --chopped Line a 9-inch square baking pan with 2-inch sides with aluminum foil, extending the foil over the sides. Butter the foil generously. In a large, heavy, deep saucepan, combine the brown sugar, granulated sugar, corn syrup, vinegar, and butter. Stir gently over medium heat until the sugars dissolve. Clip a candy thermometer onto the side of the pan.