Chocolate Candy Cream Filling

2 C. Dry Fondant

1/8 tsp Salt

1/4 tsp vanilla

3 Tbsp Water

1 c. Chocolate wafers melted using our Melting Chocolate 101 guidelines. 

2 Tbsp. softened butter

Directions:

1. Combine fondant, salt, vanilla and water. Stir in chocolate until well blended.

2. Add butter to mixture and blend well. Let the dough stand until firm. 

Store in an air tight container in the refrigerator until ready to use. 

Creamy Candy Filling 101

This recipe is the basis for creating your own creamy candy at home. You can substitute different flavored oils for this recipe and add food gel based coloring to alter the look and flavor. Once this filling is made it can be used rolled into small balls and dipped into chocolate or pressed into chocolate lined molds.

Creamy Candy Filling 101

1 lb. Dry Fondant

2 Tablespoons Milk

6 Tablespoons Butter

Directions:

1. Warm milk and butter together. 

2. Stir in fondant and any desired flavor or coloring and allow to cool before using. 

Variations: 

Peppermint Patty - add 5-6 drops of peppermint oil to cream filling and dip into dark chocolate. 

Cherry - add 5-6 drops of cherry oil and use with dark or milk chocolate

Coconut Candy - add 5-6 drops of coconut oil and use with dark chocolate and an almond

Snickers Bars - combine 1/2 c. creamy peanut butter with creamy candy filling and use filing with milk chocolate, peanuts and caramel.

Peanut Butter Candy Filling

Who doesn't love chocolate covered peanut butter cups? This recipe is perfect for you to use to make your own candy. You can dip this directly into chocolate after rolling the dough into small balls or you can use is as a filling with a chocolate mold. 

18 oz Creamy Peanut Butter

1 lb Powdered Sugar

1 Stick Butter

Directions: 

Combine all ingredients either by hand or with  standing mixer. Dough will be firm. Roll into balls or press into chocolate lined molds. 

Chocolate Popcorn 101

We love yummy festive popcorn at Sugar Drop. We have several custom flavors created locally for us that we sell in house. You can also create your own version of popcorn at home using our recipe below. We have also included several variations to this recipe for you to create your own blend. Enjoy! 

White Chocolate Heath Popcorn

2 lbs White Chocolate 

8oz Heath Crunch

6 Cups lightly salted popped popcorn

Directions: 

1. Melt Chocolate according to the melting chocolate 101 guidelines. 

2. Stir in Heath and Popcorn

3. Drop by spoonfuls onto heavy duty foil or parchment and allow to sit for 1 hour before breaking into small pieces. Store in air tight container. 

Variations: 

Birthday Popcorn - substitute 1/2 cup jimmies or heath

Dark Chocolate Sea Salt - drizzle 8 oz melted dark chocolate over popcorn and sprinkle with sea salt

Cookie Popcorn - substitute crushed chocolate sandwich cookies for heath

Minty Cookie Popcorn - substitute crushed chocolate sandwich cookies for heath and add in 1/2 cup peppermint crunch

Pay Day Popcorn - Melt additional 1 cup of butterscotch chips in with white chocolate. Swap cookies for 1 cup salted dry roasted peanuts. 

Muddy Buddy Popcorn - Stir in 1/2 cup peanut butter into melted chocolate. 

Mid Night Snack Popcorn - Substitute heath for 1/2 cup mini M & M's and 1/2 cup pretzel rods. Drizzle with 1 cup melted milk chocolate.

 

Cookie Bark 101 Recipe

Cookie Bark is one of our favorite recipes to make at Sugar Drop. Below is the recipe for our classic Mint Cookie Bark. You can also see that we have included several variations to this recipe for you to create your own version of our cookie bark. Enjoy! 

Mint Cookie Bark 

1 lb Chocolate - White, Milk or Dark

15 Drops Peppermint Oil

1 1/2 cups crushed Chocolate Sandwich Cookies

1 Large piece of heavy duty foil or parchment

Directions:

1. Melt Chocolate using the Melting Chocolate 101 guidelines. 

2. Stir in oil and cookies. 

3. Spread evenly over foil or parchment and allow to sit for approximately one hour before breaking into bite sized pieces. Store in a zip closure bag or tin. 

Variations:

Mint Cooke - add 1/2 cup peppermint crunch 

Orange Cookie - substitute orange oil and use half white chocolate

Raspberry Cookie - substitute raspberry oil and sprinkle 1/2 cup white chocolate chips

Strawberry Cookie - substitute strawberry oil, use half white chocolate and add 1/4 cup freeze dried strawberries.

Almond Cookie - add 1 cup slivered almonds and sprinkle with sea salt

Coconut Cookie Bark - add 1/2 cup toasted coconut and use vanilla cookie sandwiches with white chocolate

Biscotti Bark - substitute crushed Biscotti cookies and use half white chocolate, half dark 

Crunch Bark 101 Recipe

Who doesn't love a bag of homemade peppermint crunch bark during the holidays? Sugar Drop has been the crunch bark headquarters in Brentwood for almost 50 years, selling thousands of pounds of chocolate and crunch each holiday season. Crunch bark is super simple to make and can be made throughout the year by following the same ratio of ingredients 

Ratio: 

2 Pounds Chocolate

8 oz or 1/2 Pound Crunch

By following this simple ratio you can adjust your bark flavors to each season. You can create a white chocolate and key lime crunch during the summer months, or a dark chocolate orange crunch during the fall. The classic holiday crunch is white chocolate with our red and green peppermint crunch. 

Directions:

1. Melt chocolate following the Melting Chocolate 101 guidelines. 

2. Add preferred crunch to chocolate and stir until combined. 

3. Spread mixture onto a piece of heavy duty foil or parchment as thin as possible and allow it to sit approximately one hour. Break into bite size pieces and store in a zip closure bag or tin. 

Additional Recipe Ideas:

 - Spread a layer of dark chocolate over the top of white chocolate before adding crunch for a layered effect. 

- Drizzle dark, white or colored chocolate over the top before adding crunch. 

Melting Chocolate 101 in the Microwave

1. Place chocolate or candy melts in a microwave safe bowl. 

2. Microwave for 30 seconds. Stir. Repeat in 30 second increments until chocolate is melted being careful to not over heat the chocolate and removing from the microwave as soon as it is melted. This should take 3-30 second increments per pound. 

3. When the chocolate is sufficiently melted it may be used in molds or folding into recipes. 

Tips:

1. If the bowl is too hot to handle barehanded, it is too hot for the chocolate. If you have difficulty getting the chocolate to melt smoothly it may also be too hot. Stir chocolate continually until the chocolate has cooled. 

2. If the chocolate has been in storage for an extended period of time you may need to add Paramount Crystals or Paraffin in order for the chocolate to have the correct consistency. Add in 1/2 Tbsp increments into warm chocolate and stir until it has a smooth flowing consistency. 

 

Crunch Clusters 101

At Sugar Drop be love all things chocolate! Below is our favorite recipe for crunch clusters but following the recipe you will see several variations. Let this be the inspiration for your own crunch cluster creation! Enjoy!

2 Lbs. White Chocolate

1/2 Cup crushed Pretzel Rods

8 oz Toasted Coconut

4 oz Crisp Rice

1 Large piece of heavy duty foil or parchment

Directions:

1. Melt chocolate in a microwave safe bowl in 30 second increments stirring in between. 

2. Stir in pretzels, toasted coconut and crisp rice. 

3. Drop by spoonfuls onto a parchment or foil and allow to sit for one hour. 

Store in zip closure bag or tin. 

Variations: 

Haystacks - Melt 1 pound butterscotch with white chocolate. Substitute chow mein noodles for pretzel rods, add 1/2 cup toasted almonds and omit coconut. 

Peanut Stack - substitute dry roasted salted peanuts for coconut

Peppermint - substitute peppermint crunch for coconut

 

 

Peanut Butter Crunch

2 lbs White Chocolate

1/2 lb. Peanut Butter Chips

8 oz Heath Crunch

1 Large piece of heavy duty foil or parchment

Directions:

1. Melt Chocolate and Peanut Butter in a microwave safe bowl in 30 second increments. 

2. Stir in Heath. 

3. Spread mixture as thin as possible on heavy duty foil or parchment and allow mixture to sit for approximatly one hour before breaking into bite sized pieces. 

Store in sip closture bag or tin. 

Butterscotch Crunch

2 lbs Butterscotch

8 oz toasted Coconut

8 oz Heath crunch

1 Large piece of heavy duty foil or parchment

Directions:

1. Melt Butterscotch in a microwave safe bowl in 30 second increments until melted. 

2. Stir in coconut and heath. 

3. Spread mixture as thin as possible on foil and allow to sit for one hour before breaking into bite sized pieces. 

Store in a zip closure bag or tin.