This is a recipe from King Arthur Flour and I will give the link at the end of the post. In the recipe it says you need 2-3 not two pieces, please use 3 for each cup. In the comment section there were many comments about this being too soft. I will share with you what my "fixes" were and my experience making this cozy, yummy drink. I live in Idaho and like so many other areas of the country it's COLD and a good steamy drink is awfully good this time of year. A good drink to share with a friend or put some milk on the stove or better yet fill your electric tea kettle with milk and set these out at a party. Just swirl these in a cup of steamy milk for a delicious cappuccino, they are soft and candy-like, might just nibble them off the stick!
INGREDIENTS:
- 1 cup heavy cream, divided
- 1 tablespoon espresso powder
- 2 tablespoons corn syrup
- 1/4 teaspoon salt
- 1 cup sugar
- 1 tablespoon (1/2 ounce) vanilla bean crush or vanilla extract
- 2 cups chopped white chocolate
- 1 tablespoon cocoa, unsweetened baking cocoa or Dutch-process
- 1/2 teaspoon espresso powder
- wooden sticks or stir sticks
1) Line an 8" x 8" pan with parchment paper or aluminum foil, and spray lightly with non-stick baking spray.
2)
Place 1/2 cup cream in a medium saucepan. Add the espresso powder, corn
syrup, salt, and sugar. Stir over medium heat until the espresso powder
and sugar are dissolved and the mixture begins to boil.
3)
Cover the pan and let boil for 3 minutes. Uncover the pan, and check
the temperature; it should be 235°F to 240°F (soft ball stage). If it
is, remove from the heat; otherwise let it boil for a minute or two
more.
4)
Once the mixture reaches 235°F to 240°F, add the vanilla. Be careful;
it will splash and splutter when it hits the hot liquid. Set the mixture
aside for about 10 minutes to cool.
5) Meanwhile, place the remaining 1/2 cup cream into a saucepan. Heat until it's just beginning to steam.
6)
Remove from the heat, and add the white chocolate. Let sit for about 5
minutes to melt. Then whisk vigorously until the mixture is shiny and
smooth.
7) Add the sugar mixture to the chocolate mixture; stir to combine.
8) Combine the cocoa and ½ teaspoon espresso, and sprinkle the chocolate with some of the mixture.
9) Refrigerate for at least 4 hours, to set.
10) Turn the chocolate out of the pan and flip it over; sprinkle with the remaining cocoa/espresso powder blend.
11)
Cut into 1" cubes. Stack two or three on a wooden stick. Roll in cocoa,
or whatever you sprinkled on the top and bottom. Wrap in waxed paper,
parchment or plastic wrap to store.
Yield about 64 blocks, 21 servings.
Cooks notes: Because I used one of my favorite "tools" the 8x8 pan with the removable bottom I did not roll them in the cocoa/espresso mixture. I just mixed the two ingredients and then using a small strainer sprinkled all of it over the pan before I put in the fridge to cool. I also sprayed the pan with Pam so that they would come right out, run your knife all around the outside to release them from the sides. Also, if you follow the blog you will know I am a big fan of vanilla bean paste and that is what I used and when I put it into the hot liquid, no splash at all. When you wrap and tie these the longer they are out of the fridge the more sticky they get so work fast and first put three pieces on the stick, set on parchment paper (does not stick as bad as the metal pan) and then put into the plastic bags and tie with ribbon.
Resource
Recipe, King Arthur Flour
Pan w/removable bottom,Fat Daddio's Anodized Aluminum Square Cheesecake Pan with Removable Bottom, 8 Inch x 8 Inch x 2 Inch
Six Inch wood ball end wooden stick, Baking Addict 24 Wholesale 6" Wood Ball End Wooden Pop Sticks for Cake Pops, Lollipops, Rock Candy & More
Plastic Bags, Wilton Treat Bags
Ribbon, Michael's
Christmas plate/tray, Mary Lake Thompson
Note holder, Hobby Lobby
All other ingredients available at your local grocery store
Thanks for stopping by!
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