No-bake chocolate candy

Gin Lee

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No-bake chocolate candy/Gin Lee

No-bake chocolate candy

It's quite possible that the hardest thing about making this recipe is the time waiting for the chocolate to harden in their molds. This candy is not like the typical chocolate candy bars that are sold in stores. It is homemade chocolate candy, but it will melt if it's not kept in the refrigerator.

This is a quick and very simple chocolate recipe that anyone can make. I don't use cocoa butter or coconut oil, but what I do use is two sticks of butter, cocoa powder, powdered milk, pure vanilla extract, and sugar-free powdered sugar (You can learn how I make sugar-free powdered sugar in my article Sugarless buttercream frosting.).

There's no cooking involved in this candy recipe. Except for melting one stick of the butter in the microwave for a few seconds.

If you don't want to make the chocolate candy sugar-free, you can use regular powdered sugar as a substitute. If you'd rather use coconut oil or cocoa butter instead of butter, by all means you can. I wanted to make this chocolate with the simplest ingredients that, hopefully, everyone can find at their local stores.

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Mixing the ingredients for chocolate candy/Gin Lee

Ingredients:

  • 1 cup of sugar-free powdered sugar
  • 1 cup cocoa powder
  • 2 sticks of butter (1 cup)
  • 1 teaspoon of pure vanilla extract
  • 2 tablespoons of powdered milk

Instructions:

First, place one stick of butter in a microwave-safe dish, melt it for a few seconds in the microwave.

In another medium-sized bowl, cream one stick of butter (until it is easy to work with). Sift the cocoa powder and sugar-free powdered sugar into the bowl of creamed butter; mix well. Now, add one teaspoon of pure vanilla extract and two tablespoons of powdered milk; combine well.

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Mixing the ingredients for chocolate candy/Gin Lee

Next, add the melted butter to the chocolate mixture and incorporate the melted butter extremely well. I actually used a fork and a large spoon to make this recipe.

Once the chocolate has become pourable (or spoonable), fill your candy molds, or use wax paper, or parchment paper inside a small pan. I filled my molds about half of an inch thick. You'll need to use molds that you can easily pop the candy out of and lightly butter them. Silicone molds work the best. If you're not using candy molds, score the candy about thirty minutes after it's been placed in the freezer. Then return the candy back to the freezer and allow it to completely set.

Once you have your chocolate in container molds, smooth the chocolate out as best as you possibly can. Then transfer the molds to the freezer. The chocolate needs to stay in the freezer for about an hour before you unmold it.

After the waiting is finally over, take your chocolate candy out of the molds. Store the chocolate in the freezer or refrigerator in an airtight container.

Note:

These chocolates will melt if they're left out at room temperature.

This chocolate is great to use as an ingredient in cakes, cookies, and as a candy topping for homemade ice cream flurries.

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR
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