1 cup sugar
¼ cup water
1 cup roasted salted peanuts
Butter baking sheet. Cook sugar and ¼ cup water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat to medium and boil without stirring until syrup is deep golden brown. Mix in peanuts. Immediately pour mixture onto prepared sheet. Cool completely. Break into 2-inch pieces. Using on/off turns, grind finely in processor.
DO AHEAD: Can be made 2 months ahead. Cover and refrigerate in airtight container.
Smooth and DeliciousOne of the first steps in candymaking is to thoroughly dissolve the sugar in the candy mixture before it boils. Take your time with this step. Undissolved sugar crystals can ultimately turn toffee, brittle, caramel, and other candies into a grainy mess. A simple test ensures that the sugar has dissolved: Rub a drop of the warm mixture between your fingertips—it should feel smooth, with no trace of granules. If it feels sandy, return it to the heat and continue warming and stirring until the mixture is smooth. Occasionally brushing down the sides of the pan with a pastry brush dipped in water will also help prevent sugar crystals from forming.
Little “puddles” of melted chocolate are topped with fresh berries and tiny pieces of toffee. You can make these sweet bites ahead, keep them refrigerated, and then serve them with coffee after dinner. Makes about 20
6 ounces bittersweet or semisweet chocolate or high-quality milk chocolate (such as Lindt or Perugina), chopped
2 cups mixed berries (such as blackberries, raspberries, and blueberries)
2 1.4-ounce English toffee candy bars (such as Skor or Heath), cut into ¼-inch pieces
Line large baking sheet with aluminum foil. Stir chocolate in small metal bowl set over saucepan of simmering water until melted, smooth, and warm to touch. Remove bowl from over water. Spoon melted chocolate by teaspoonfuls onto foil, spacing about 1½ inches apart (do not spread). Top with berries and toffee, making sure toppings touch melted chocolate. Chill until chocolate sets, about 15 minutes. Remove from foil.
DO AHEAD: Can be made 8 hours ahead. Refrigerate in airtight container. Let stand at room temperature 15 minutes before serving.
Reminiscent of Baci, the well-known dome-shaped Italian chocolates, these cups also have a rich gianduja (chocolate-hazelnut) filling; make sure to use high-quality milk chocolate for the best flavor and texture. The chocolates start with a candy shell that’s made by brushing melted chocolate inside foil candy cups. Once the shells have firmed up in the fridge, they’re filled with the gianduja mixture and covered with a thin layer of melted bittersweet chocolate. If you can’t find foil candy cups, use paper, but double them up to make a sturdier form. Makes 32
4 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1 cup chocolate-hazelnut spread (such as Nutella)
6 tablespoons coarsely chopped toasted hazelnuts
18 ounces bittersweet or semisweet chocolate, chopped
32 1-inch-diameter gold foil candy cups
32 whole hazelnuts, toasted, husked
Stir milk chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bowl to touch water) until melted and smooth. Remove bowl from over water. Whisk in chocolate-hazelnut spread and chopped nuts.
Stir bittersweet chocolate in another medium metal bowl set over saucepan of barely simmering water (do not allow bowl to touch water) until melted and smooth and candy thermometer registers 110°F (chocolate will feel warm). Remove bowl from over water. Using 1-inch-wide pastry brush, coat insides of candy cups with just enough chocolate to cover. Rewarm chocolate as needed to maintain temperature. Place cups on baking sheet. Chill until chocolate is firm, about 15 minutes.
Spoon enough hazelnut mixture into center of each chocolate cup to fill to within ⅛ inch of top (about 1 heaping teaspoonful in each cup). Refrigerate until filling sets, about 15 minutes.
Rewarm remaining melted bittersweet chocolate in bowl set over barely simmering water to 110°F. Spoon enough chocolate over filling to cover and to fill cups completely. Immediately top each with 1 hazelnut. Refrigerate cups until firm, about 20 minutes.
DO AHEAD: Can be made 2 weeks ahead. Refrigerate in single layer in airtight container. Let stand 20 minutes at room temperature before serving.
online & mail-order sources
Love the sound of the Oranges with Pomegranate Molasses and Honey (page 436) but you can’t get your hands on a bottle of pomegranate molasses? All ready to make The Ultimate Valentine Cake (page 156)—except for the heart-shaped cake ring? Here are a variety of online and mail-order retail sources that can supply all your dessert-making needs.
bakeware & baking supplies
Broadway Panhandler: This New York-based shop is a good source for a wide assortment of baking supplies, including essentials (heat-resistant spatulas), as well as items you didn’t know you needed (like kugelhopf pans). Shop by brand or by specific need, such as Bundt pans or cookie cutters.
866-266-5927 / broadwaypanhandler.com
Chefs: Professional-quality gear, from oven mitts to angel food cake pans. The bakeware section of the Web site is organized by category (baking and pastry tools, cake and Bundt pans), which makes shopping very easy.
800-338-3232 / chefscatalog.com
Cooking.com: This site offers multiple listings for virtually every piece of baking equipment you might need. Most items also include a customer rating, so you can see what other folks think of the products before you decide to make any purchases.
800-663-8810 / cooking.com
Cooking Enthusiast: This store initially specialized in knives but has since broadened its offerings to include baking equipment (pie plates, springform pans, candy thermometers, etc.).
800-792-6650 / cookingenthusiast.com
Kitchen Universe: Heavy-duty baking sheets, Silpat baking mats, KitchenAid stand mixers, and more—much more. Find exactly what you need by browsing specific bakeware subcategories, or search by brand or price range.
877-517-1966 / kitchenu.com
decorating supplies
Ateco: This shop, which specializes in decorating tools (pastry bags, decorating tubes, etc.), also offers a wide selection of molds and forms, rolling pins, and pastry brushes.
800-645-7170 / atecousa.net
Beryl’s Cake Decorating & Pastry Supplies: Cupcake fans will love Beryl’s. The store offers nearly 175 different cupcake papers and several cupcake stands to show off your handiwork. Beryl’s is also a great source for pastry bag tips (such as basketweave and petal) and sugary decorations (such as chocolate “pebbles” and the little multicolored balls called dragées) in every shape, size, and color.
800-488-2749 / beryls.com
Cincinnati Cake & Candy Supplies: This store’s incredible assortment of baking supplies includes nearly 500 different cookie cutters and more than 100 varieties of sprinkles.
800-304-4536 / cincicakeandcandy.com