Last week I went on a bit of a holiday chocolatemaking binge. In a couple of days, I made chocolate bars, candied chocolate-dipped grapefruit peels, and these peppermint lollipops. I only intended to make green pops with white chocolate, but they turned out so well that I decided to experiment with dark chocolate and red gel coloring, too!
I ended up two batches of lollipops, one in red (dipped in dark chocolate) and the other in green (dipped in white chocolate). Then, I flavored the pops with natural peppermint oil, and finished each one with a sprinkling of crushed peppermint candy.
These delightful peppermint lollipops make a great addition to a Christmas care package. They’re perfect stocking stuffers, and look lovely tied atop wrapped presents, too!
A few weeks ago, I was tasked with making an assortment of chocolate bars for a family anniversary party (more on that adventure coming soon!) For one of my recipes, I made a dark chocolate bar with chunks of candied grapefruit peel. Well, I ended up with a lot of extra candied citrus peel, so I decided to put it to good use!
This recipe is somewhat time-consuming (mostly due to lots of boiling and air-drying) but it’s actually super easy. The hardest part is waiting 2-3 days for the peels to dry, because if you’re anything like me, you’ll be itching to taste-test! (Side note: Be sure to plan ahead. Drying takes time, so you’ll want to candy your grapefruit peels at least a few days before you plan to dip them in chocolate.)
These chocolate-dipped candied grapefruit peels would be perfect for holiday gifting! They ship well and will last for weeks at room temperature when stored in an airtight container, so they’re also perfect for mailing to out-of-town friends and family.
Just be sure to make a few extras to keep for yourself–they’re pretty hard to resist.
Candied Grapefruit Peel Variations
I used grapefruit peels, since I had candied them for a previous recipe. However, this recipe would work equally well with oranges, lemons, or limes.
I used Belgian dark chocolate from Santa Barbara Chocolate. However, you could also substitute white or milk chocolate in place of the dark–they would all be just as delicious! Just be sure to use a high-quality chocolate (not chocolate chips meant for baking) as good-tasting (and properly tempered) chocolate makes all the difference in this simple recipe.
I made a batch of this chocolate-dipped salted pumpkin seed brittle candy a few weeks ago. Turns out, it was such a huge hit with friends and co-workers (a few weeks have passed, and people are still mentioning it to me!) that I decided to post the recipe so that others can try their hand at making pumpkin seed brittle at home.
This autumn treat is the perfect blend of crunchy, sweet, and salty. I started by making a lightly salted pumpkin seed brittle (a twist on traditional nut brittle). Then, I cracked it into pieces. I dipped the pieces in Belgian dark chocolate from Santa Barbara Chocolate and finished each one with a sprinkle of crushed pepitas.
The result? A sweet and crunchy pumpkin seed brittle, perfect for sharing the flavors of fall!