I enjoy making candies for the holidays. For one thing, it’s the time of year when it’s cool enough in the South for the candy to set up at room temperature. Refrigeration can cause the candy to cool too quickly resulting in the formation of large crystals which make a less than creamy texture.
Be sure to melt your chocolate slowly. I prefer using a double boiler instead of the microwave to melt chocolate. It’s easier to control the melting process.
A good quality candy making chocolate will make the difference for discerning taste buds. My favorite is Ghirardelli candy making chocolate.
I have friends who love white chocolate. It has become a holiday tradition for me to gift them with either white chocolate dipped apricots or Apricot Almond Clusters at Christmas time. They are easy and the Ghirardelli white chocolate makes them appealing even for those who don’t usually like white chocolate.
APRICOT ALMOND CLUSTERS (Pantry Cooking II)
12 ounces white almond bark, 2 cups white chocolate chips or 12 ounces white candy making chocolate
3/4 cup chopped dried apricots
3/4 cup slivered almonds
Slowly melt almond bark in the microwave or in the top of a double boiler. Stir in apricots and almonds. Drop by spoonfuls onto waxed paper or a silicone baking sheet. Let stand until cool and set. Yield: about 20 pieces.
