Milk Chocolate Cup Of Fluffs Recipes

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SOFT VANILLA NOUGAT



Soft Vanilla Nougat image

Use this recipe to make Milk Chocolate Cup-of-Fluffs . Nougat has a light, chewy consistency, a bright white color, and a charming ability to hold on to crunchy things like nuts or caramel pieces.

Provided by Susie Norris

Categories     Candy     Egg     Vanilla     Edible Gift     Candy Thermometer

Yield Makes about 4 cups (785 g)

Number Of Ingredients 7

3 cups/355 g ice
3 egg whites
1 cup/200 g sugar
1/2 cup/120 ml corn syrup
1/4 cup/60 ml water
2 vanilla beans, scraped and seeded or 1 tablespoon vanilla extract
1/2 teaspoon salt

Steps:

  • 1 Put the ice in a medium bowl and set aside.
  • 2 Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and set aside.
  • 3 Stir together the sugar, corn syrup, and water in a medium saucepan. Bring to a boil over medium heat and continue to boil without stirring until the mixture reaches 235°F/114°C on a candy thermometer, about 6 minutes.
  • 4 Begin whipping the egg whites on low speed for about 1 minute, just until they are a little frothy. Continue cooking the sugar syrup until it reaches 245°F/118°C. (If your temperature goes higher, shock the syrup by setting the pan in the bowl of ice.) Pour a splash of the syrup into the egg whites, aiming for the space between the rim of the bowl and the whisk attachment. Continue whisking as you slowly add the rest of the hot sugar syrup. Increase the mixer speed to medium and whip until the nougat reaches a full, frothy foam, about 2 minutes.
  • 5 Add the vanilla seeds and salt to the nougat. Keep whipping until it forms stiff peaks, about 3 minutes more. Allow to cool in the bowl. Once it is at room temperature, it's ready to use in candy-bar production.

TEMPERED MILK CHOCOLATE



Tempered Milk Chocolate image

_**Editor's note:** Use this recipe to make [Milk Chocolate Cup-of-Fluffs](/recipes/food/views/51161610) ._ Milk chocolate's flavor, while less powerful than that of dark chocolate, is just as precious. Choose a premium brand with 38 to 50 percent cacao.

Provided by Susie Norris

Yield Makes 2 2/3 Cups

Number Of Ingredients 2

3 cups/355 g ice
3 cups/465 g chopped high-quality milk chocolate

Steps:

  • 1 Put the ice in a large bowl and set aside.
  • 2 Reserve a handful of the chopped chocolate, and melt the rest gently in a stainless-steel bowl set over simmering water until it reaches 115°F/45°C on a candy thermometer. Remove the bowl from the heat. Wipe the bottom of the bowl with a dry cloth to prevent water from splashing onto the work surface.
  • 3 Sprinkle the reserved chocolate into the melted chocolate and stir. Cool the chocolate by placing over the bowl of ice for a few seconds at a time, removing it, stirring until smooth, and repeating until the temperature drops to 82°F/31°C.
  • 4 Heat the chocolate again by placing the chocolate bowl back over the simmering water for 30 seconds to 1 minute at a time. Once its temperature rises to 89°F/34°C, the chocolate is ready to use in candy bar production.

CHOCOLATE PUDDING FLUFF



Chocolate Pudding Fluff image

I made this recipe up one day for my daycare children. I was just trying to use up things in my pantry and the kids ended up loving it. Now they ask for it all the time.

Provided by AMY MCCHESNEY

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 (3 1/2 ounce) box chocolate flavor instant pudding and pie filling mix
milk, as required
1 cup marshmallows
1 cup chocolate-covered graham cracker cookies, crushed
1/4 cup chocolate chips
4 ounces Cool Whip

Steps:

  • Make pudding according to instructions on box.
  • Fold in Cool Whip, mixing well.
  • Gently fold in graham crackers and marshmallows.
  • Spoon into serving dishes and sprinkle with chocolate chips.

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