Celebrate Halloween this year by making your own spooky chocolate candy.
A simple way to do this is to use Halloween themed silicone ice trays as chocolate moulds.
The recipe for these melt-in-your-mouth treats requires only two ingredients: chocolate and sweetened condensed milk! All other add-ins are optional.
Here’s what you’ll need:
Materials
◊ Halloween themed ice trays (I found these ice trays at the Superstore for $2.00!)
◊ Parchment paper (or wax paper)
Ingredients
◊ 1 cup semi-sweet chocolate chips (or milk chocolate chips)
◊ 1/2 cup butterscotch chips
◊ 1/2 cup white chocolate chips
◊ 1 can sweetened condensed milk
◊ White icing (for decoration, optional)
◊ 1/4 cup red glace cherries, a.k.a candied cherries (optional)
Instructions
To make plain chocolates, prepare the semi-sweet chocolate chip mixture. For the marble chocolates, prepare two separate mixtures of your choice.
For the semi-sweet chocolate mixture
♦ In a medium glass bowl or glass measuring cup, combine the semi-sweet chocolate chips with 1/2 cup condensed milk.
♦ Microwave for 30-45 seconds, until bubbly.
♦ Mix with a spoon. Place bowl or measuring in a bowl containing hot water, in order to prevent the mixture from hardening.
For the butterscotch mixture
In a small glass bowl, combine the butterscotch chips with 1/4 cup condensed milk.
Microwave for 20-30 seconds, until bubbly.
Mix with a spoon. Place container in a bowl half-full of hot water, in order to prevent the mixture from hardening.
For the white chocolate mixture
In a small glass bowl, combine the white chocolate chips with 1/4 cup condensed milk.
Microwave for 20-30 seconds, until bubbly.
Mix with a spoon. Place container in a bowl half-full of hot water, in order to prevent the mixture from hardening.
Making the marble chocolate pumpkin candy (with cherries)
♦ Spray a thin layer of cooking spray inside each mold to prevent the chocolate from sticking to the silicone.
♦ Add a small amount of white chocolate mixture in the bottom of the mould.
♦ Add a bit of semi-sweet chocolate mixture on top
♦ Insert the cherries
♦ Add a dollop of the chocolate mixture on top to cover the cherries.
♦ Place a piece of parchment paper (or wax paper) over top and press down firmly to allow for the mixture to penetrate the creases of the mould shape at the very bottom.
♦ Slide the back of a butter knife over the parchment paper to remove any remaining bubbles at the top of the mould.
♦ Slowly remove the parchment paper.
♦ Carefully remove overflowing mixture from the sides.
♦ Place in refrigerator.
♦ Let set for 3 hours or overnight.
♦ Gently pop the chocolates out of the mould.
Making the spiders & spider web chocolate candy
Using the same technique as shown above, fill the web candies.
Add a bit of butterscotch in the spider moulds to highlight the insect.
For an added touch, decorate the chocolates with icing, by tracing some of the details of the candy, as shown here with the spider webs.
Hope you have fun making similar Halloween treats 🙂
