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4 Old Fashioned Christmas Candy Recipes | Chocolate Turtles, Divinity, Potato Candy, and Cherry Mash
Nov 11, 2025
Chocolate Turtles, Divinity, Potato Candy, and Cherry Mash. 4 Old Fashioned Christmas Candy Recipes.
#candy #catherinesplates #christmasfood
https://catherinesplates.com/chocolate-turtles-christmas-candy/
https://catherinesplates.com/old-fashioned-divinity-candy/
https://catherinesplates.com/old-fashioned-potato-candy/
https://catherinesplates.com/cherry-mash-candy/
00:00-06:26 Chocolate Turtles
06:27-16:45 Divinity
16:46-26:48 Potato Candy
26:49-38:40 Cherry Mash
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0:00
Today I'm going to show you how to make chocolate curdles. It's three ingredients.
0:05
Pecans, some caramels, and chocolate chips.
0:11
We're going to start preheating our oven to 300°.
0:19
First thing you want to do is lightly toast your pecans because it just brings
0:24
out the pecan flavor which makes everything taste like the holidays,
0:30
right? Well, I have a sheet pan. Lined it with some parchment. My oven's already preheating. We're going to lay
0:36
these out. [Applause] Now, we're going to need four pecan
0:41
halves for each turtle. They're going to be the legs. And I've got the bcan halves here.
0:47
That's what you want. They look like that. I'm going to be putting together four of them. That way
0:54
I know I have enough. So for each turtle, you're going to need four pecan halves. I'm just going to push these
0:59
together so I know I have the amount that I want. I'm going to take the little bits and pieces off the board
1:04
here. They can be used for another candy, which if you play your cards right, there may be another candy coming
1:11
up. Let's see what we got. 1 2 3 4 5 6 7 8 nine. We're going to make 10 of these.
1:18
So now I'm going to move them around a little bit so the air can circulate around them and get them nice and toasty. Now we know we have what we
1:24
need. Once our oven is preheated at the 300°, we'll pop these in there for about
1:30
six minutes. All right, I'm going to put these in the oven and we'll be back for the next step. Those smell delicious.
1:38
Here we go. All right, nice and toasty.
1:44
We're leaving them on the pan. The oven is still heated. We're going to turn down the oven to 200°
1:52
and it's going to take a little bit of time. There we go. Now, what we're going to do is build our turtle. So, you want
1:59
to put four of the pecans together, kind of spread out a little bit, just like
2:04
that. That's going to resemble the four legs of a turtle. And we always want to keep these together.
2:12
Now, just be careful because your pan is hot. We're going to set these aside. Okay, let's talk about the caramels. It
2:17
takes one of these. It's These are Worther's original soft caramels.
2:25
So, that's what they look like right here. You're going to open one up. Now, these are soft, so they're going to be a
2:31
little chewy. You want to make sure that you're going to be working with clean hands. So, we're going to take it out of the
2:36
wrapper. Just keep rolling it out. Forms it into
2:43
a disc. So, flatten it out. You want this to cover half of the pecans in the
2:50
center. So, we're going to flatten it out just like that. We're going to place it right on top of the pecans.
2:57
Now, you can squish them back in there. There we go. Just like that. I'm going to bring you up closer right here and
3:03
show you this one. Unwrap it. Just untwist both ends. Start unwrapping very carefully. Just
3:10
unroll it right out. And then we're just going to flatten it out like a disc like that. And then you just want to place it
3:18
on top of the four pecans right in the center. And then you can push them back in if they move away from you. Just like
3:25
that. All right, we've got our last one. Started folding these in half and then smooshing them out.
3:32
There we go. All right. This was a 4.5 oz size package of the
3:41
soft caramels and I still have about eight of them in here. We've got our oven already at the 200°. We're going to
3:48
we're going to put the turtles in there for four to five minutes until the caramels are slightly melted over the
3:55
pecans. Let's pull the turtles out. Woo! Those look good. Oh, nice and
4:02
melted. Yeah. We're going to cool those down for about three to four minutes. I
4:07
turned off my oven because we no longer need it. Let's talk about the chocolate.
4:13
All right, I'm using Ghirardelli premium baking semieet chocolate chips. So, 6 oz
4:20
of chocolate chips. I'm going to put it in a microwave safe
4:25
bowl. Now, my preferred method is a double boiler, but I'm going to try to keep it easy for you today. I'm
4:31
following the directions on the back of this package here on how to use the microwave to melt your chocolate. So,
4:37
you're going to need a microwave safe bowl. Put your chips in it. And what we're going to do is put it on 50% power
4:44
and cook it for about 1 and 12 to 2 minutes. We're going to pull it out. We're going to stir it up. And then
4:53
it says to keep stirring until the bowl is no longer warm and then put it back
4:58
in for another 30 seconds. if needed. What are y'all making for Christmas?
5:04
What kind of candy are you making? There's so many options out there, huh? And I have lots of options, too. All you
5:09
have to do is just go into my blog, catherine'splates.com, look up candy. Okay, that is nice and
5:16
smooth. Bring our turtles over. You want to work quickly though because that chocolate
5:22
will set up on you. I'm going to take a spoon, two spoons. Going to fill one spoon with the
5:27
chocolate. And I'm going to come over here to the first one and I'm just going to put right on the center over the caramel. Nice big blop of the chocolate
5:35
and kind of scoot it around. There is a double boiler method. You can do that if you want. It's usually found on the back
5:41
of the package on how to do it. I usually do that method. All right, we're at the end here. So, I
5:48
would say if you're doing 10 turtles, that's 6 ounces of chocolate is plenty.
5:53
We're going to set these aside. Let them set up. So, you want them to be totally solid. Okay. I helped solidify these by
6:00
putting them in the refrigerator. It only took about five minutes. We're going to put these on a serving platter.
6:09
Don't these look delicious? Look at that. Y'all can see the caramel
6:15
and the chocolate. It's all held together.
6:21
There we go. Look at those cute chocolate turtles. the perfect Christmas candy that I'm bringing you.
6:28
Old-fashioned divinity candy. It is a classic treat for Christmas time. Before
6:35
we get to the good stuff, you got to make sure you have everything ready that you're going to need to make this candy.
6:41
It's very crucial cuz once you start, you can't stop, okay? You cannot start
6:47
measuring things. You got to keep going. You're going to need a stand mixer with
6:52
a whisk attachment, which I have right here. Now, you can also use an electric
6:58
hand mixer if you want. It's just going to take a little more work with that and using some arm flax for it. You're going
7:04
to need a medium saucepan, preferably one that's kind of heavy bottomed. And
7:10
then you're going to need a candy thermometer. If you don't have a candy thermometer, you can use a regular
7:15
kitchen thermometer. you'll just be checking your mixture a lot more. This way you can keep an eye
7:22
on where the heat level is on your mixture. You're going to need some sheet pans.
7:28
I've got two of them here. They're pretty large size. And I just covered them with some parchment paper. You can
7:35
use a cookie scoop about 1 and 12 inch or you're going to use two large spoons
7:40
and that will help you make the candy shapes. You're going to need a pastry brush and just a little thing of water.
7:47
Now, we're going to go over the ingredients. Okay, welcome to my baking shop. Just kidding.
7:55
I don't have a baking shop in my kitchen. We're going to measure out two cups of white granulated sugar. Now,
8:01
instead of putting it into a separate bowl or whatever, I'm going to go ahead and just put it in my medium saucepan.
8:07
That way, it's ready cuz that's the first ingredient that we're going to be cooking. So, I'm going to measure out two cups.
8:16
Who doesn't love candy? One
8:24
and two. There we go. The next ingredient you're going to have to have
8:29
measured out light corn syrup. You want to make sure that it's clear and not the dark stuff
8:36
cuz that'll make your candy look dark and we don't want that. Now, I'm using my fancy dancy little tool here to
8:42
measure out. That way, I can push this up and it'll get everything out of the cup here. If
8:50
you're going to use a separate measuring cup, I would spray the inside of it with
8:55
some non-stick cooking spray. That'll help that syrup get out. There we go. We got
9:01
that measured out. We're going to need half a cup of very
9:07
cold water. Now, I pulled that out of the refrigerator. We're going to measure out one teaspoon
9:15
of vanilla extract.
9:23
And then we need to separate two eggs cuz we need two egg whites. Now, try to
9:30
bring these to room temperature if you can. Just going to crack it on the edge.
9:36
We're going to split the egg in half as much as you can
9:45
and go back and forth to get all the yolk out.
9:52
I tell you, the eggs that we've been getting lately have been very thin.
9:58
All right, just crack it. Split it in half. Hold that yolk in there. Let all
10:03
the white go into your dish here. And then you can go back and forth and
10:09
let the edges of the eggshell break that white off of the yolk. Just
10:15
like that. Hope y'all can see that pretty good. And then we're done.
10:22
There's our two egg whites. You want to make sure there are no yolks in there or it'll be very hard to make your meringue
10:30
that we're going to be using. Now to top your divinity at the end. I'm going to
10:35
be using pecan halves or you can use chopped pecans or you can use sprinkles
10:42
or other types of candy to put on top. Did you know that divinity works well
10:49
with less humidity? I got up very early this morning because we live in southeast Texas, but it was chilly this
10:57
morning, like 40 degrees. So, I'm hoping that's a great temperature to have outside, less humidity on the inside.
11:05
So, that'll really help set up our Divinity. So, just check your weather when you want to make Divinity. Okay,
11:11
let's get started. Remember, in that medium saucepan, I put in two cups of
11:17
white granulated sugar. Now, I'm going to go ahead and attach my candy
11:22
thermometer to the pan. You can adjust it on the back side. You don't want it
11:28
to touch the bottom of your pan. So, you want it about an eighth of an inch, maybe a/4 of an inch from the bottom.
11:35
Now, we got our sugar in. We're going to add in our corn syrup, which was half a cup, right into the sugar. See how it
11:43
just comes right out. I'm going to get a knife and just scrape that off
11:52
because, you know, that's candy right there. You don't want to leave any of that behind. And then we're going to add in
11:58
half a cup of cold water.
12:03
We're going to put it on a medium heat. Now, what we're going to do is allow
12:10
this to heat up. We'll stir this around. Get it nice and mixed up. We'll keep an eye on our thermometer here. We're
12:17
looking to get to the hard ball stage, which is 250 to 260.
12:23
And what you want to have ready, a little small bowl of water. Let me move
12:29
my vanilla out of the way. And pastry brush.
12:34
And that's a very important step cuz you do not want crystals forming on your pot
12:40
and going right into your candy. That'll be crunchy candy. You don't want
12:45
that. And what you want to do is take your pastry brush with the water on it and just go along the edges.
12:53
That's where we're at right now on the candy thermometer. I'm going to go ahead
12:58
and add my egg whites that we have right here that we already split. Go ahead and
13:03
put them into our stand mixer and get those ready to go. Takes about
13:10
five, six minutes to get these into a hard peak.
13:19
Okay, we're going to beat our egg whites until we get to a solid peak on them. So, I'm going to turn my stand mixer all
13:26
the way over to a tin and let that do its job.
13:35
All right, let's see what we got. Yeah, that's what we're looking for. Our liquid sugar mixture is almost to the
13:42
hard ball stage. Probably have one more minute. Make sure you keep stirring because it's going to stick to the
13:49
bottom there. Okay. I don't know if y'all can see
13:55
that, but we've reached the hard ball stage. So, we're going to turn it off. We're
14:02
going to take our thermometer off the pan. turn my mixer back on to the full
14:07
setting, as high as we can go. And then we're going to drizzle in
14:13
our sugar mixture.
14:29
We're going to add in our one teaspoon of vanilla. And then we're gonna let this mix for 10 to 15 minutes until the
14:38
candy holds its shape.
14:43
Okay, that looks really good in there. I'm going to lift this up and pull out
14:48
my whisk attachment. You want to work quick with this candy cuz it's going to set up very fast. I'm going to take some
14:56
cooking spray. I'm going to spray my 1 and 1/2 inch cookie scoop over the sink. That way I don't get it on everything.
15:03
get it nice and coated. Then I'm going to go in. I've got my pan
15:08
already ready with the parchment paper. So, we're going to go in like that much.
15:15
We're going to place it on our pan and scoop it out. Now, as we're doing
15:21
that, I'm going to take a pecan half that I have over here. I'm going place it right on the center and then just
15:28
kind of push down. Woo! Doesn't that look pretty? All right, I'm going to keep doing this
15:35
and use the pecan. Push it down. There we go. Now, if you need help, you can get a spoon.
15:43
Just make sure that you keep moving quick on these. They definitely look
15:48
like they have a marshmallow nougat kind of fudgy texture, but very light.
15:56
Here they are. That's how much it made. Let's see. 1 2 3 4 5 6 7 8 9 10 11 12 5
16:06
6 7 8 9 10 11 12 24 25 26 Made 27 of
16:12
these beautiful delicious divinity and old-fashioned Christmas candy. They're
16:19
not ready to eat yet. Now, it's going to take several hours at least to set up,
16:27
dry out, and be a delicious Divinity candy. So, I'll be back. There's my
16:34
old-fashioned Divinity candy. Look how that turned out.
16:41
I let these dry out for several hours.
16:46
I'm going to show you one of our favorites, which is Old-Fashioned Potato
16:52
Candy. Now, this is tried and true. You can find this in my cookbook, Easy
16:58
Delectible Desserts Recipes, or you can just follow along. It's really easy to
17:03
put together. We're going to start off with potato. Now, I'm using rusted
17:09
potatoes. The recipe calls for one medium rusted potato. Now, I'm using
17:15
these two because they're a little less than a medium and a little bigger than a small. I've already kind of washed them
17:22
off to kind of get the dirt off of them. So, we're just going to take a peeler. We're going to peel all of the skin off
17:28
of the potatoes and just run your carrot peeler, vegetable peeler from you to the
17:35
back end of the potato. You want to make sure you get all the little little divots out of the potato.
17:42
Also, I'm going to rinse the potatoes off and then we're going to start chopping them up. You want to cut them
17:47
pretty small. We want them to cook pretty fast. So,
17:52
I'm just going to cut them lengthwise and then cut them again in lengthwise.
18:01
And then we'll just chop those. We're going to add them to just a medium
18:07
saucepan that's got cold water in it. Always start your potatoes in cold water. And
18:14
I've got my water filled up about onethird of the way up the pot.
18:21
And we'll do this one here.
18:27
They're kind of wedges.
18:34
Over high heat. We're going to bring this to a boil. Then we're going to lower the heat down to a low. Let it
18:41
simmer for about 8 to 10 minutes until you can place a fork into the potato and
18:47
it just breaks apart nice and easy. All right, I'm going to be back.
18:53
All right, we're going to take our fork. They're breaking apart pretty easy. So, we're going to turn off the burner.
19:00
We're going to drain our potatoes. I'm going to move my potatoes around in the pot just for about 30 seconds to
19:08
kind of dry them off using that residual heat from the pan because we don't want our potatoes wet. So, just kind of dry
19:15
them off a little bit.
19:20
Oh, yeah. That looks good right there. Nice and dry. Okay, we're going to be using a stand
19:25
mixer. You can use an electric hand mixer if you want to, or you can just use a wooden spoon or a spatula to blend
19:32
everything all together. Now, I'm using a whisk attachment. So,
19:38
we're going to add our dried cooked potatoes.
19:45
All right, we're going to add in one teaspoon of vanilla extract.
19:52
give it a nice sweetness and some good flavor.
20:00
Two tablespoon of softened butter. Now, mine melted.
20:08
And then pinch of salt.
20:14
And a pinch is kind of less than an eighth of a teaspoon. We're just going to bring out the sweetness of our candy
20:20
today. We're going to cream this until it is nice and smooth and there are no
20:26
lumps and everything is incorporated. All right, I went to my electric hand
20:32
mixer. My stand mixer was doing something funky.
20:39
I may need a new one for Christmas. Y'all vouch for me on that.
20:46
We got her. All right, hang on to your electric hand
20:52
mixer. I'm going to take a spatula. I'm going to go in. You want it creamy like
20:57
a mashed potato. And you can do this with a spatula. If you don't have an electric hand mixer or
21:03
a stand mixer, just go in with a spatula and just keep blending it together till it's nice and smooth.
21:11
We're going to bulk that up. We've got lots of powdered sugar, 2 lbs worth. Now
21:17
I'm putting my apron on
21:22
because this powdered sugar, you know, is not a friend in the kitchen, is it? It can make a big mess. All right, we're
21:28
going to have some fun now. Let's make this into candy.
21:36
About a quarter of the bag of powdered sugar. And then we're going to mix that in with
21:42
our electric hand mixer. That looks good right there. We'll start
21:48
with that. We'll blend it in and then keep going until we get that 2 lb bag of
21:53
powdered sugar incorporated. Start on a low setting.
22:01
That looks good.
22:12
Now, we want to get to the consistency of Play-Doh. That's why you want to add so much
22:19
powdered sugar. But it's candy, right? And it needs to be sweet.
22:26
You can see it dripping off. We're not there yet. I can definitely tell it's getting thicker.
22:35
All right. You can turn up your speed of your electric hand mixer. We're going to stop it now.
22:41
Here we go. I'm going to use my spatula.
22:50
Oh yeah. Look how thick that is. That is what we're looking for. All right. I'm going to put the rest of
22:56
it in. Then I'm just going to use my spatula to blend it in.
23:04
Take just a few minutes for this part here. You want it very thick.
23:11
We're going to take a piece of parchment. I've got some extra powdered sugar here from another bag that I had.
23:17
Just going to place it into a little sie. We're going to cover the whole thing with the powdered sugar.
23:24
There we go. Hang on to it. All right. We're going to take half of that dough
23:29
that we just made. We're going to place it onto the middle of that parchment
23:36
right there. I'm keeping y'all close so you y'all can see what's going on. I'm
23:41
going to cover the dough with some powdered sugar. We're going to place another piece of parchment on top of the
23:48
dough. And then we're going to kind of flatten it out. Want it about a/4 of an inch and
23:54
then try to get it into a rectangular shape.
23:59
All right, we're going to bring out our rolling pin. That way, we can flatten it nice and
24:05
even. We definitely want that rectangular shape. You want it thin, but not too
24:12
thin. So, about a quarter of an inch is good. We're going to be rolling this, so we
24:19
want to make sure we have enough to make that shape. All right, we're just going
24:25
to peel off the top layer of the parchment. Just be careful. Take your
24:31
hand and just kind of pull it. Just like that. A little bit more
24:37
powdered sugar as we work with this here. Because what I'm going to do is start forming it into that rectangular shape.
24:45
Keeping it all the same size. We're going to take about 6 oz of some
24:51
creamy peanut butter. And we're just going to dollop it around.
25:01
And then we're going to spread this evenly. Now, if you don't want to use peanut butter, you can use cashew butter
25:07
or almond butter. I bet Nutella would be good, too.
25:13
Nutella. All right, let me show you what we're going to do with it now. Take your
25:19
parchment. We're going to roll this very tightly into spiral shape. So, we're going to take it, bring it over,
25:27
and just kind of make sure it all comes off. Pull it back. Bring it again. And we're just going to roll it.
25:35
And we're going to keep rolling. Pulling the paper away from it.
25:41
Yeah. Grab an extra hand. That's okay. Just pinch it shut.
25:51
All right, you got it there. So, what we're going to do, we're going to roll it.
26:00
All right. Now, I'm just going to roll it back.
26:05
Now, I'm going to put this in the freezer for 10 minutes. That will help us be able to cut these. And while
26:12
that's happening, we're going to go ahead and make that last batch right here. All right. Right, I've taken off
26:17
the parchment paper. We're going to cut these about 3/4 of the inch thick. I'm
26:23
using a bread knife. Look at that. Now, as you're cutting
26:29
through each one, wipe it with a paper towel to get the peanut butter off so you don't streak it through as you're
26:35
cutting the next one. And as I say that, I didn't do it. My husband remembers
26:40
these from when he was young. He remembers the flavor of them.
26:48
Hello everyone. Welcome back. Today we are making cherry mash. This is a
26:56
delightful candy. We got my mom in her kitchen today. So, I brought everything
27:02
to her. Right. If y'all don't know, this is my mom. Her name is Jerry.
27:08
Hello. Now, we're making cherry mash today. And they are delightful. So, we're going to
27:14
make a batch for you guys. We're going to start right now. We have to sift. I'm
27:19
going to put my mom to work. Oh, of course. At least four and a half cups of powdered sugar.
27:27
Right. I'm going to be measuring it out. She's going to be sifting. I'm just going to roll this down. Now, I'm using a half a
27:34
cup. So, we're going to go in several times. I'm going to go in kind of overfill a
27:40
little bit. Take the back edge of my knife. Just going to scrape off the excess from there. I'm going to put it
27:45
into our sifter and she's going to sift away. Okay. And there's another way right here. Okay. We're finishing up the
27:52
last of the powdered sugar. You can use a whisk, which we have right here. You
27:57
can go in do it like this. Get all those lumps out of there. Now, you can also
28:03
take your whisk, add all your powdered sugar to the bowl, and then go in at it with a whisk and whisk it really good
28:08
till you get a fine consistency, which we have right there. We're going to be adding six tablespoon of very soft
28:16
butter. Salted butter. Yeah, this is unsalted butter. Mhm. Six tablespoons.
28:22
Six tablespoons. And we're going to put it into our powdered sugar. Now, I took half of the powdered sugar out, and we're going to
28:28
slowly incorporate it back in once we start mixing this together.
28:34
There. Now, we're going to flavor it with some vanilla extract and almond
28:40
extract. And we're going to do half a teaspoon of each. We got to give it some
28:45
flavor. Mhm. See? Oh, my mom's measuring spoons here. How cool is that?
28:51
They're magnetic. Half a teaspoon either side, I guess. Okay. And we'll put in the almond extract.
28:59
There we go. Have to be careful with the almond because it's very strong. Okay. Well, we won't go any more than
29:05
that. That's right. All right. We're going to add in some sweetened condensed milk. I say some cuz
29:11
the whole jar is not going in. It's not going in. Definitely not. So, we're gonna So, we're going to go in
29:18
three times for three tablespoons of this sweetened condensed milk. Now, I'm just going to use the lid here to kind
29:24
of scrape off the excess there. We don't want this too runny. Nope.
29:29
There we go. We might have to take the spoon here. Just get that out. Get it out. All right. One. That looks good. Just
29:37
going to There we go. I guess I'm doing dishes after this, huh? Well, at least you're loading the
29:42
dishwasher. I sure create dishes, y'all. This is three tablespoons of our sweetened
29:48
condensed milk. There we go. And then we can use the other for another recipe.
29:54
Yep. Yay. Sure. And we need to put in some chopped cherries. Right.
29:59
So, what we're going to do is we have a jar. It's a 10 oz. That's right.
30:04
10 oz jar. We're going to take a strainer. We're going to get a bowl
30:09
because what we want to do is drain the juice into the bowl. Right. Cuz she's like me.
30:16
Drink the juice from the dog. We're fighting over the juice. Yes. But I guess I'm in her house. You can have
30:21
it. All right. So, we're just going to drain those out. Now, these are marishino
30:26
cherries, and they don't have the stems on them. They don't have the stems, but if you get a jar that does have them, you can just pick the stems off,
30:33
right? Cutting board. We're going to move this for a second. Take some paper towels
30:38
here and we'll put the cherries on them just we can kind of drain them off a little bit, right? Because we don't want any excess
30:46
juices on them, right? Yeah. Okay. I will save that. Definitely. So, here we go.
30:51
Yay. She can get me a knife. That's good. You don't get one. I don't get a knife. All right. She lost
30:58
camera time. Yeah. Well, you know how that goes. We're going to come back as soon as she gets these all chopped up. And we're
31:05
looking for like a fine dice with them. Right. Right. Got them all chopped up.
31:10
We're going to take some more paper towels, she said. Yep. And then just we're going to dry
31:16
them off again. So, what we're going to do is add this to our bowl. Right. We have our scraper here, too.
31:23
All right. Let's scrape on in.
31:30
There we go. Take our electric hand mixer. You could do this in a stand mixer, too, if you want.
31:36
I have a towel here for a reason. I'll let you hold that. Okay.
31:41
Now, we've got all that powdered sugar in there. You're going to want to start your stand mixer or your electric hand
31:46
mixer on a low setting and kind of start where your wet ingredients are and then kind of blend in the powdered sugar.
31:53
While that's happening, we're going to come in and add the the rest that I had pulled out earlier. So, I'm just going
31:58
to kind of put the towel the back end back here. Here we go. I only got one
32:04
beater in my mixer here. All right. Start off slow.
32:09
Now, as you start incorporating the powdered sugar, you can add more powdered sugar.
32:15
We're going to keep an eye on this. It looks like we might have to add a little bit of juice to it. It's getting kind of dry. We still got a lot of powdered
32:21
sugar to add. We're going to add a tablespoon of that juice. There we go.
32:27
We got our cookie scoop. Yay. Have cookie scoop travel.
32:34
These are one and a half inch. We're going to go into our mixture. Now, as you can see, our mixture came together
32:40
very well. I took a spatula at the end and kind of pushed it all together to get a nice mixture there
32:46
that we can form, right? Nice and fluffy. Definitely. We're going to go in with our cookie
32:52
scoop. We're just going to scoop along the inside edge. Just scrape it. And then we're going to place it on our
32:58
sheetpan that we've covered with some parchment paper. Very important to do.
33:04
All right. I'm going to let my mom do that. Now, these sheet pans going to go into the freezer. So, you want to make
33:09
sure that the size of your sheetpan will fit. All right, I'll let you count them.
33:14
How many do this batch make? 29. All right, we have them done. We're
33:19
going to place these in the freezer for 1 hour. And then I can just put them.
33:26
She had a plan. It's been 1 hour. A long hour.
33:31
Interminable. We're going to pull these out of the freezer. Now, we got gloves
33:36
on. And what we want to do is make these all uniform.
33:42
You're going to take one, place it in your hand, and then you're going to roll into a ball. So, just kind
33:48
of form it into a nice little round ball and place it back on parchment paper there. So, it's nice to have another
33:54
person in here helping out another set of hands, you know? Right. That's right. That's right. Look
34:01
at that. Ain't that pretty? There we go. Now, it's very important that we're
34:07
going to go ahead and put these in the freezer for 30 minutes. That'll give us time to get everything else ready. And
34:14
then we'll pull these out again. There you go. We're going to measure out some dry roasted peanuts, about 1 and
34:22
1/2 cups. We're going to just put them into our food processor here. Pulse them
34:27
until we get a fine chop on. Going to put the lid on.
34:34
We're just going to pulse. There we go. Perfect. And that is what
34:40
it looks like. Now, the next step is to get our chocolate prepared. So, we're
34:45
using this right here. Make your own almond bark chocolate flavor. And then we're also going to be using Ghirardelli
34:53
bittersweet chocolate chip. The recipe calls for both of these. Want 10 oz of
34:59
each. But this is your recipe. So, whatever chocolate you want, as long as you have 20 ounces of it. We're just
35:06
breaking ours up just a little bit before we start the double boiler method. There's two methods that you can
35:13
melt your chocolate. You can do the double boiler method, which is what we're going to do cuz that's just easier for me. Now, you can also do the
35:20
microwave method if you want. Okay, so we're going to go ahead and chop it up first before we start our double boiler
35:26
method. That way, it melts better.
35:32
So, we've got a medium saucepan. We filled it about 1/4 of the way up with water. You don't need very much.
35:39
We're just trying to bring this to a boil. And then we put a bowl on top of the pot that will fit. And we're going
35:46
to allow that steam that comes from the boiling water to get the bowl nice and hot. And then we'll add all of our
35:52
chocolate. And then we're going to add in half a teaspoon of some coconut oil.
35:58
That'll help make it nice and glossy and smooth. Make sure that your bowl is kind of like a Pyrex bowl or something that
36:05
can resist heat. Make sure you use a towel or a pot holder to hold your bowl
36:11
in place while your chocolate is melting. All right, we've got a boil going on in there. So, the steam will
36:17
get our bowl nice and hot. We're going to take our chocolate. We're going to add it in.
36:26
And then we're going to take our coconut oil and add that. And we're going to turn down the heat to a low. Just using
36:33
the towel to hold the bowl. And then we're going to start moving things around. Oh yeah, look at that. It's
36:39
already melting. Now, at this point, I start just pushing down with my spatula
36:44
on the chocolate. Okay, this is what we're looking for. Look at that. Look how smooth that is. So, we've pulled our
36:52
cherry mash candy out of the freezer. We have our chocolate that I just melted.
37:00
We're going to take a couple of appetizer forks, cocktail forks, pickle forks. We're going to take it. We're
37:06
going to pierce the candy here. Like that. We're going to dunk it into the chocolate. I'm going to do a closeup
37:13
here in just a second. We're going to dunk it in. Dribble off any excess. Look at that.
37:22
We'll place it on back onto the sheetpan. Now I'm just going to take some of that
37:27
and I'm going to fill in where we had the hole there. There we go. Just like that. All right, we're going to finish
37:34
the rest of these. Okay, at this stage we're going to go ahead and add the crushed peanuts
37:40
and we're just going to stir that around and then we're going to finish dunking
37:46
these. Here we go. We're going to put them back in the freezer until they totally set up and if it just takes a
37:52
few minutes. Gonna bring my mom back over here and we're gonna give these a try. Okay, we have some on the plate.
37:58
Look what y'all can do with them. Check that out. Yeah. Here we go.
38:06
Click. Click.
38:15
You see why this is my favorite from childhood. That's good. Mhm. That's delicious.
38:21
Is it something? make some. Thanks for coming by and enjoying this recipe with my mom in her kitchen.
38:28
It was a joy being in here. Thank you. All right, you guys. We'll see y'all on the next episode. Bye
38:35
bye. Merry Christmas and happy new year to all of you.