Dark Chocolate Truffles

Chai Vanilla Truffles

Orange Chocolate Truffles

Party Pizza

Buttercream Cake

Milk Chocolate Fudge

Peanut Butter Fudge

Supplies:

Heat cream in a small pot until lightly bubbling. Place wafers into a medium bowl. When cream is very hot, pour over wafers. Allow wafers to sit in hot cream for one minute, before stirring with a rubber scraper. Slowly stir until wafers are completely melted by the hot cream. If they do not melt completely, place bowl in the microwave for 15 seconds at a time until melted.

Place the entire bowl of "ganache" in the refrigerator for 1-3 hours until completely firm. Scoop 1 tsp. sized balls, and roll gently to round shape. If they do not roll easily, keep the ganache in refrigerator to ensure it is very cold. When balls of ganache are round, roll into chopped chocolate or cocoa powder.

Keep chilled, until ready to serve. Share with friends and family during the holidays in Make'n Mold 1/4 pound boxes.  

Supplies:

Heat cream and chai tea bags in a small pot until lightly bubbling. When hot, remove pot from heat. Place plastic wrap over the top and allow tea to steep for 10 minutes.
Place 1 pound of wafers into a medium bowl.
Remove tea bags, and bring cream back to hot. Pour over wafers.
Allow wafers to sit in hot cream for one minute, before stirring with a rubber scraper.
Slowly stir until wafers are completely melted by the hot cream. If they do not melt completely, place bowl in the microwave for 15 seconds at a time until melted.
 
Place the entire bowl of "ganache" in the refrigerator for 1-3 hours until completely firm.
Scoop 1 tsp. sized balls, and roll gently to round shape. If they do not roll easily, keep the ganache in refrigerator to ensure it is very cold.
Melt the remaining 1/2 pound of wafers in microwave safe bowl.
When balls of ganache are round, rub melted wafers in your fingers and roll truffle ball to coat. Once all truffles have set up, coat wafers again. Sprinkle a small amount of ground nutmeg over top of truffles to garnish.
 
Keep chilled, until ready to serve. Share with friends and family during the holidays in Make'n Mold 1/4 pound boxes.

Supplies:

Heat cream and orange oil in a small pot until lightly bubbling.
Place wafers into a medium bowl.
When cream is very hot, pour over wafers.
Allow wafers to sit in hot cream for one minute, before stirring with a rubber scraper.
Slowly stir until wafers are completely melted by the hot cream. If they do not melt completely, place bowl in the microwave for 15 seconds at a time until melted.
 
Place the entire bowl of "ganache" in the refrigerator for 1-3 hours until completely firm.
Scoop 1 tsp. sized balls, and roll gently to round shape. If they do not roll very well, keep the ganache in refrigerator to ensure it is very cold.
When balls of ganache are round, melt the remaining 1/2 pound of wafers in microwave. Rub melted wafers onto finger tips and roll truffle balls with a thin coat of melted wafers. Once all truffles have set up, coat wafers again. Before the second coat of wafers completely sets up, place a small amount of orange zest or candied orange peels on top of truffles to garnish.
 
Keep in a cool dry place until ready to serve. Share with friends and family during the holidays in Make'n Mold 1/4 pound boxes.
 
Consume truffles within 1 week.

Supplies:

Melt milk chocolate flavored candy wafers according to package instructions. Line entire pizza pan, including edges, with waxed paper. Use spoon or spatula to spread melted wafers over entire pizza pan. Spread toppings (cherries, coconut, marshmallows, nuts and candies) over pizza.

Melt vanilla flavored candy wafers in Make 'n Mold miniature squeeze bottle according to package instructions. Use squeeze bottle to drizzle melted vanilla wafers over pizza. Chill 10-15 minutes or until candy on pizza has hardened.

Supplies:

Heat first three ingredients in very small saucepan until 240 degrees F.
While heating sugars and water, have eggs and salt whipping in mixer.
When sugar reaches "soft ball" stage (240 degrees), slowly stream liquid into mixing bowl while eggs are whipping. Keep the stream along the side and away from the whip attachment, to ensure all liquid sugar gets into eggs without splattering on sides of bowl.

Slowly incorporate small pieces of butter into whipping egg and sugar. It may look "liquidy", however it will whip up and gain volume.

When all butter has been incorporated, whip mixture until the sides of the mixing bowl feel room temperature (not warm).
Melt Make'n Mold vanilla wafers in the microwave according to package instructions. Slowly incorporate melted wafers into buttercream using a rubber spatula.

Use to frost the outside of a 10" round cake, or frost and fill a 6" round cake.

Supplies:

Place all ingredients in a microwave safe bowl. Heat for 45 seconds at a time until all ingredients are melted together. Use a rubber scraper to combine ingredients until smooth.

Line an 8" x 8" baking pan with plastic wrap. Pour fudge batter into pan and tap on counter until level. Refrigerate until fudge has set up firm - approximately 3 hours to overnight.

Supplies:

Place all ingredients in a microwave safe bowl. Heat for 45 seconds at a time until all ingredients are melted together. Use a rubber scraper to combine ingredients until smooth.

Line an 8" x 8" baking pan with plastic wrap. Pour fudge batter into pan and tap on counter until level. Refrigerate until fudge has set up firm - approximately 3 hours to overnight.