February 20, 2013
Chocolate and Orange Meltaways
Makes about 2 dozen pieces. Recipe is from Hershey’s.
1 (12-oz.) pkg. white chocolate chips, divided
1/2 cup unsalted butter, do not substitute margarine
1⁄3 cup whipping cream
11/2 tsp. orange extract
1/2 tsp. shortening, do not use butter, margarine, spread or oil
1. Line tray with wax paper. Reserve 2 tablespoons white chips.
2. Combine butter and cream in medium saucepan. Cook over low heat, stirring constantly, until mixture comes to full rolling boil. Remove from heat and add remaining white chips. Stir until smooth. Add orange extract and blend well.
3. Refrigerate until firm enough to handle, about 2 hours. Taking a small amount of a mixture at a time, shape into 1-inch balls. Place on prepared tray and refrigerate until firm, about 11/2 hours. Prepare the Chocolate Coating.
4. Place candy onto a fork, dip into Chocolate Coating, cover completely. Allow the excess to drip off. Place candies onto prepared tray. Repeat with remaining candies. Refrigerate until coating is set, about 1 hour. Melt remaining white chocolate chips in a microwave-safe dish. Drizzle melted chocolate over candies.
2 (4-oz.) pkgs. semisweet chocolate baking bars
1 tsp. shortening, do not use butter, margarine, spread or oil.
Break baking bars into pieces in a microwave-safe bowl. Add the shortening and microwave at medium for 2 minutes and stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Cool slightly; if chocolate is too hot, it will not coat candy.