Candy

Candy Hearts

You Need:

• 6 oz. semi sweet chocolate
• 1 /2 cup heavy cream
• 1 lb. bag powdered sugar
• 6 oz. bag white chocolate chips
• colored granular sugars (we used pink)*

Tools:
cookie sheet, waxed paper,
small heart cookie cutter

INSTRUCTIONS
In double boiler or medium size microwave safe
bowl combine chocolate and heavy cream. Heat
slowly on stove or in microwave (stirring every
so often) until chocolate is melted and cream
and chocolate are fully combined. Don't overheat.
Remove from stove. Pour into large bowl. Add
powdered sugar, a little at a time, and stir
till completely combined. Mixture will be a
little stiff.
Line cookie sheet with waxed paper. Put mixture
on top spreading out as much as possible. Put
another layer of waxed paper on top. Using your
hands or a rolling pin, spread mixture out evenly
to just slightly less depth than the thickness
of your cookie cutter. (Ours was 1/4".)

Chill completely several hours or overnight.
Using small heart shaped cookie cutter
(Ours was about 1-1/4") cut heart shapes out
of the chilled chocolate mixture. Try to keep
cutouts as close together to save time and
effort. (There will be some chocolate mix left
after all the hearts have been cut out. You can
either rewarm, respread and recut more hearts
out of the chocolate mix or let your willing
helpers have samples.) Chill cutouts completely.
In double boiler or microwave slowly melt white
chocolate till just melted (not too hot!) .
Carefully dip tops only of chocolate cutout
hearts; twisting hand a little as you invert
them again to cause a little decorative swirl
on top. Set to side.
When all hearts have been dipped in chocolate;
and the white chocolate is completely dry, then
dip edges in colored sugar. (If you're having
trouble getting sugar to stick use a very small,
clean cooking-only brush to brush a little water
on edge before dipping.

Chill candies--best served when cold.
Store in airtight container. Makes about 45-50
1-1/4" candies.