FROM THE ARCHIVES: STORE?:

Marbled Peppermint Bark (Charity Ferreira, Brittles, Barks & Bonbons)

1 pound bittersweet or semisweet chocolate, chopped

4 ounces white chocolate, chopped

1 cup finely crushed candy cane pieces (use miniature candy canes for ease in crushing)

1. Line a jellyroll pan with wax paper. Melt bittersweet chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from heat.

2. In another bowl, melt white chocolate as above.

3. Stir ¾ cup of candy cane pieces into the dark chocolate. Scrape the mixture into the pan and spread out with a spatula to about ¼-inch thick. Drizzle white chocolate evenly over dark; use a knife to gently swirl dark and white chocolates together, leaving plenty of distinct streaks. Sprinkle remaining crushed candy canes evenly over top.

4. Refrigerate bark until completely firm, about 2 hours. Break or cut into chunks. Store in an airtight container at room temperature up to 1 day, or in refrigerator up to 2 weeks.

Mom's Peanut Brittle (Natalie Haughton, 12/10/2008, Contra Costa Times)

2/3 cup water

1/3 cup light corn syrup

1½ cups sugar

2 cups salted peanuts

1 tablespoon butter

1½ teaspoons baking soda

1½ teaspoons vanilla

1. In a large, heavy skillet, combine water, corn syrup and sugar. Boil 8 minutes. Add peanuts and cook over high heat about 5 minutes or until mixture starts to brown lightly around edges, stirring constantly.

2. Remove from heat; add butter, baking soda and vanilla all at once (have the three items measured ahead and ready to add), stirring to mix.

3. Pour out on a large buttered baking sheet. Cool and then break into pieces. Store in covered tin.

[originally posted: 12/11/08]

Posted by Orrin Judd at December 24, 2009 12:47 AM