How To Make A Box Of Chocolates

Introduction: Bootleg Assorted Processed Box

I e'er seem to take a never ending list of treats I want to effort out effectually the holidays but never find the fourth dimension.This year I decided early on to make fourth dimension for it by incorporating them as gifts. Being the neurotic chick I am I stepped it up a notch and came up with the thought to make an entire box of gourmet chocolates and caramels. My goal was to make a large assortment of delicious candies then pretty to look at you wouldn't call back they were homemade. And that is exactly what I did.

In this instructable I will become over each candy recipe and how I fabricated the box likewise. There are and then many ways you can suit and change this to your own homemade gift. And don't forget Valentine's Mean solar day is just around the corner! A box full of their homemade favorite treats is guaranteed to impress.

Step 1: Making the Box

The start thing I did was figure out what box I was gonna put these in. After non finding anything close to what I wanted I ended upward making my own.The size of the box will dictate the amount of candy so this is an important starting time step. Yous can use an onetime candy box for this and wrap it in nice wrapping. They also sell very modest boxes at Michaels for candies. If you want to a bigger box you lot can do what I did.

I used Christmas gift boxes in the lingerie size. They are most viii.five"X11". This size box will fit ii dozen candies. To brand them prettier I carefully separated the corners and wrapped them in foil wrapping paper.

Cut the paper to wrap around the inside edge and gum those downward. And so fold the corners similar they were to begin with and gum those down very well. I hid the corner flaps under the foil wrapping. Then later that was washed I glued a white piece of printer paper on the inside lesser of the box. To brand sure your candies don't slide effectually I recommend gluing the candy wrappers in place on the bottom of the box lightly with a glue stick.

For the top I wanted to add a key for the chocolates to tell yous exactly what your eating. I mean lets be honest, no one likes a funky surprise candy. This way they can pick and choose exactly what they want and avoid the ones they don't, simply like a shop bought box.

I found a circumvolve template hither. You will want to expect to fill it out until y'all are finished with the chocolates and know exactly where each one will go. I wanted to brand sure the types and colors and shapes were balanced and distributed nicely. When your candies are done make full in each circumvolve with the candy type or name.

After your box is made and template prepped yous are ready to go cookin.

Step ii: Pecan Caramels

I made my caramels using a seven infinitesimal microwave caramel recipe. Even after making other caramels on the stove top, which also turned out not bad, I yet prefer this caramel. It is so simple y'all'll wonder why yous've never done it before. The only disclaimer I have is that the liquid is extremely hot and so brand certain small children aren't in the room. Or husbands that like to crash-land into you in the kitchen!

There are a lot of recipes of this microwave caramel online. This is the 1 I used and it came out admittedly perfect. Tasty, easy, and a meliorate color than the stove top caramel.

Hither are the Caramel ingredients- Makes 30 caramels

• one/2 cup salted butter
• one/2 cup low-cal corn syrup
• 1/2 cup sweetened condensed milk
• one/2 cup brown sugar
• ane/ii cup white saccharide

*Beginning prepare your dish that you will pour the caramels into by lining a dish with foil and buttering it. This step is essential for any caramel.

Now melt the butter in a big microwave prophylactic bowl. Add all of the other ingredients to the melted butter and stir until the saccharide is completely combined. No dry spots. Scrape the edges above the ingredients really well. Microwave on loftier for 3:thirty, 3 minutes and 30 seconds. Using oven mitts carefully have your basin out and stir the ingredients until well combined.Identify back in the microwave for 3:30, 3 minutes and 30 seconds. Carefully take out and stir lightly without touching the edges. And so pour into your prepared dish.

*Don't bit the bowl out, this can cause sugar crystallizing on the remainder of your caramels

Let cool and refrigerate for iv hours.

I scraped the bowl leftovers into a separate dish for me. The tip y'all read the well-nigh about with caramels is not over stirring and not scraping the sides. I didn't accept whatsoever crystallizing with either of the recipes but it's improve to be cautious.

Pecan Candies-

• Prepared caramel
• 1/2 cup pecans
• 1/ii cup chocolate melters or chocolate fries

I chilled the caramel in the fridge for four hours then cut it into rectangles and wrapped each i over a big pecan. I molded them into rectangle shapes. Place back in the fridge until your ready to dip in chocolate.

Melt your chocolate and dip each piece. Tap on the side of the basin to remove the excess then place onto parchment paper.

Pace 3: Candied Orange Peels

I wanted color and variation and then candied orange peel seamed like a deliciously perfect choice. This recipe is easy and a smashing fashion to utilize your entire orangish!

Ingredients-

• 2 oranges
• i/2 cup of sugar
• i/2 loving cup of water

First set up your peels. Cut the oranges into quarters. And so separate the peel carefully. Piece the peel into i/four inch pieces. I cut these in one-half so they would fit nicely in my candy wrappers.

Bring a pot of h2o to boil and add the peels. Reduce to a simmer and cook for 5-10 minutes until fork tender.

Remove the peels and set aside.

Bring your sugar and water to a boil. Boil until the temperature reaches 300 degrees. So add the peels to the syrup. Melt for 30 minutes until the peels are translucent and Nicely glazed. Remove and permit dry out for 2-4 hours. If you desire to roll them in carbohydrate like I did I recommend waiting at least iv hours. They volition exist mucilaginous enough to option up the sugar but without clumps.

*Exist sure to relieve your leftover orangish simple syrup. It makes the all-time hot or iced tea on the planet. Not to mention cocktails.

Step four: Almond Joy

Gotta honey nostalgia candy. Information technology wouldn't be a box of chocolates without your favorites. Almond joys are my moms favorite so it was of import to me that they were on bespeak.

Ingredients- Makes sixteen medium sized candies

• i/2 cup sweetened condensed milk
• 1 cup of powdered saccharide
• 2 loving cup of shredded kokosnoot
• Whole almonds
• Chocolate melters or chocolate chips

In a basin add the coconut, condensed milk and sugar. Stir until well combined.

Place into a greased dish and press down to compact information technology. Wet hands will help with this step. Make them every bit thick or thin equally you like.

Score the peak with a spatula or butter knife. Lightly mark where yous will cut later. Now add an almond to each section. Refrigerate for 1 hour.

Now melt your chocolate melters or fries in the microwave at 30 second intervals. Dip each one, tap to remove the excess and place on parchment.

*I made the mistake of refrigerating likewise long and the tops dried out. I ended up having to roll them into a ball at room temperature. And so pressed down into an oval shape and added the almond. And so be sure not to refrigerate longer than an hour.

Step 5: Peanut Clusters

Simple only effective, peanut clusters are always a striking.

Ingredients- Makes 16 modest clusters

• 3/iv cup chocolate melters of your choice
• three/4 cup of peanuts

Melt the chocolate and add the peanuts. Stir well to evenly glaze all of the peanuts. Scoop small clusters onto parchment paper.

Stride six: Caramel Marshmallow

These are one of my favorite candy combos. Chocolate, caramel, and marshmallows. Always the starting time i I pick out of a box for sure.

Ingredients-

• Mini marshmallows
• 1 cup Chocolate melters

Microwave caramel- Makes thirty caramels

• i/2 cup sweetened condensed milk
• 1/2 loving cup lite corn syrup
• 1/ii cup salted butter
• 1/2 loving cup brown carbohydrate
• 1/2 cup white sugar

Cook butter in a bowl. Add together other ingredients and stir. Microwave for 3:30. Stir. Microwave for another three:30. Stir and pour in buttered lined dish 8x8 (iii/8" thick). Refrigerate for 4 hours.

Cutting the caramels after the have been refrigerated in 1x1 inch squares. Flatten a little and add 2-3 mini marshmallows in the eye. Pull the corners of the caramel over the marshmallows and pinch to seal. Seal edges then roll into a brawl. Place these into the fridge or freezer until you are read to dip.

Prepare a double boiler, or melt chocolates in the microwave at 30 second intervals. Carefully dip each one using a fork scoop out. Tap the fork to get the excess chocolate off. Place on parchment.

These are bully at room temperature or refrigerated.

*At first I didn't tap the excess chocolate off that well as you can meet, you tin can easily cut the backlog edges of chocolate off later when it hardens.

*I used half of the caramel for the marshmallow caramels, and one-half for the pecan caramels.

Stride 7: Peanut Butter Cups

These peanut butters cups give Reese's a run for their coin. If your a fan of those so this is a must try.

Ingredients - Makes 12 medium sized cups

• 1/2 creamy peanut butter
• 1/2 cup powdered sugar
• Chocolate chips or chocolate melters
• Candy wrappers

In a bowl melt chocolate fries at 30 second intervals stirring in between. When consummate melted drop a teaspoon into your candy wrappers. Use a butter knife, or your finger and spread the melted chocolate on the edges of the cups. Make certain that the bottom is completely covered and the edges besides.

Let those harden on the side. Now melt your peanut butter in the microwave for 30 seconds. Add the powdered sugar and stir until completely combined. Gustation information technology and add more saccharide if you want it sweeter.

While the peanut butter mixture is warm and soft you volition put teaspoon full chunks in the chocolate covered wrappers. Press down about so it is 1/8" from the top brand sure the top is nice and smooth.

Now melt some more than chocolate. Add little dollops on superlative of each cup and make sure it reaches all the edges and crevices. Smooth the pinnacle. One time they harden you can leave them at room temperature or put the in the fridge.

Stride eight: Butter Toffee

For a little texture toffee always packs a dial. Crunchy and buttery you can't go wrong.

Ingredients- Makes a sparse 8x8 sheet

• 1/2 cup almonds chopped
• 1/2 loving cup butter
• 1 loving cup of sugar

Put the butter and sugar into a sauce pan and turn on medium. Stir when the butter melts and make sure the saccharide is combined. Bring to a boil and cook until it reaches 300 degrees. Take off the estrus, stir in almonds, so cascade into a canvas pan. Allow cool and air-condition for 2 hours. Pause apart into chunks.

Step 9: Chocolate Java Caramels

These chocolate coffee caramels turned out so amazing I opted not to dip them in chocolate as originally planned. A little salt flakes on top and they were to dice for. This recipe was a random experiment with the 7 minute caramel I used for the other candies.

Ingredients- Makes about 30 caramels, depending on the size you cut.

• 1/ii cup of salted butter
• 1/2 loving cup sweetened condensed milk
• one/2 cup light corn syrup
• 1/ii cup brown sugar
• 1/2 cup white sugar
• 1/iii cup chocolate chopped up modest
• 1 tablespoon instant coffee (tasters pick)

First melt the butter in a big basin. Add all of the other ingredients and stir. Microwave for 3:xxx. Carefully stir the hot liquid until combined evenly. Microwave again for 3:30. Stir again and advisedly pour into a butter lined dish. Chill for 4 hours. Cut into squares and sprinkle with salt.

The Tupperware I used to pour the caramel into was very small, 6"x8". They concluded up being about 1/2" thick which was perfect for me.

*You tin also wrap these individually in wax paper. Cut three" squares, wrap and twist the edges.

Footstep ten: Chocolate Pistachio Truffles

This truffle recipe is rich and decadent. The pistachios add a memorable touch and a beautiful color.

Ingredients- Makes well-nigh 9 medium sized truffles or 12 pocket-size

• 1/2 cup pistachios chopped
• ane/2 cup ghiradelli chocolate chips
• ane/4 cup heavy cream 36% fatty or more
• Chocolate melters or chips

First rut the heavy foam until simply boiling. Cascade over chocolate chips in a basin. Do non stir. Allow information technology sit with a plate or hat on top for 5 minutes. Then stir it together lightly until well combined. Refrigerate for iv hours.

Subsequently chilled, scoop and make balls by rolling in your palms. This will be messy messy.

After they are all rolled wash your hands and then roll each one into the nut mixture. Curlicue the balls over again in your hands to printing the nuts in. Put in the freezer or refrigerator until you are fix to dip in chocolate.

Melt the chocolate and dip each one using a fork to elevator them out. Tap the fork on the basin to get the excess chocolate off. Sprinkle the top with the chopped pistachios finer pieces.

They can stay at room temperature for 2 days just should be refrigerated or frozen after that.

Step 11: Coffee Chocolate Truffles

These are so rich eating one is all y'all need. The coffee lovers out there will definitely be pleased.

Ingredients- Makes most ix medium sized truffles or 12 minor

• 1/four cup powdered carbohydrate
• 1/2 cup ghiradelli chocolate chips
• i/4 loving cup heavy foam
• 1 teaspoon instant coffee (tasters selection make)

Rut the cream until simply boiling. Add the instant coffee and stir. Pour over the chocolate chips and cover. Exercise non stir nonetheless. Allow it sit for 5 minutes so stir until incorporated. Roll into powdered sugar lightly then roll between your palms once more. Identify into the freezer or refrigerator until your set up to dip them.

Cook your chocolate. Dip each i and tap to remove the backlog chocolate. Place on parchment paper. In 1 hr dust the tops with a sprinkle of powdered saccharide.

Pace 12: Cookie Dough Truffles

These are to dice for. If you're a cookie dough eater then you lot will never look back afterward tasting chocolate chip cookie truffles. Yum!

Ingredients- Makes 12 medium sized truffles

• 1/two cup flour
• 1/4 loving cup salted butter
• 1/3 loving cup brown carbohydrate
• 1/4 loving cup mini chocolate fries
• i/two loving cup chocolates melters or chips

Cream the butter in a basin. Add the sugar and foam together. Add the flour and mix until combined. Mix in the chocolate chips. Scroll into balls and freeze or air-condition until your ready to dip in chocolate.

Melt the chocolate. Dip each cookie dough ball into the chocolate. Remove with a fork and tap the basin to get the excess chocolate off. Place on parchment and allow cool. Air-condition or freeze.

*I wanted more than color contrast so I melted red chocolate melts and made zig zags over the top of the cookie dough truffles.

Pace thirteen: Chocolate Dipped Bacon

Chocolate. Dipped. Bacon. Nuff said.

Ingredients-

• Thick cutting bacon
• Chocolate melters

Identify bacon flat on a cookie sheet. Bake at 375 15-xx minutes until crisp. Place on newspaper towels to bleed the grease. Absurd and cut into small 1"-1.5" pieces. Air-condition.

Melt chocolate. Dip each piece into the chocolate. Place on parchment.

If you want a contrasting color like I did melt some white chocolate and place in a zip lock bag. Cut a very modest hole in on corner. Drizzle the white over the cooled pieces of bacon.

Step 14: Assembling Your Chocolates

The last step is to edit your template with the names of each candy. Print and mucilage to the top of you box. Place your chocolates in the correct spots and you are done! :)

At that place are countless possibilities from decorating the box, box shapes and processed options. It is manifestly easier and much faster to make less types of candies. You tin make a small box of three types and be done in a couple hours.

I used melted chocolate and wrote names onto parchment. A great way to personalize each box. You tin even write Happy Valentines Day, or Happy Birthday. Such an easy mode to upgrade your homemade cakes, or cupcakes. This gift is peachy for absolutely any occasion and any person.

Not simply was it fun but I learned and then much doing this little project. A globe of candy knowledge so-to-speak. And you can't imagine the daze and awe of the people I gifted these presents to. That correct in that location is exactly why I dearest making homemade presents. There is no better compliment so non assertive it was homemade!

i Person Made This Project!

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Source: https://www.instructables.com/Homemade-Assorted-Candy-Box/

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