Cool Whip Candy

I understand that candy making can be intimidating, what with the special thermometer, exact processes, and temperature settings. But what if things didn’t have to be this way? What if there was a sweet that was so simple to make in your own kitchen that it just required three ingredients and a microwave? What if you didn’t need any particular equipment or candy-making experience? Guess what? You do not.

You only need this recipe for Cool Whip Candy. (And if you enjoy the Three Musketeers, brace up since this candy is essentially a copycat version.)Three components may seem too good to be true, but they are. To make this treat, all you need is Cool Whip, milk chocolate chips, and dark chocolate melting wafers. You’ll need two types of chocolate for this recipe: one for the filling and one for the coating, and it’s ideal to have some flavor diversity between milk and dark.

First, melt chocolate chips in the microwave until smooth and creamy. Allow them to cool to room temperature before adding the whipped topping. This will require a bit of patience. Fold the whipped topping and chocolate together until well blended, but the chocolate will seize up when it comes into touch with the cooler Cool Whip. That is okay.

You may not make it absolutely smooth, and it may appear lumpy, but it will not matter in the end, and you do not want to remove all of the air from the whipped topping.Then, press the mixture into a baking dish lined with parchment paper. It’s somewhat sticky, but you should do your best to smooth down the top. I found that using a rubber spatula and an offset spatula worked great.

Chill that pan of chocolate delight in the freezer for 30 minutes. This allows the mixture ample time to firm and become sliceable, which is the following stage. After cutting, lay the cubes on a baking sheet and freeze for 30 minutes more. I know, again? However, the cubes must first set before being dipped in the final coating, which is what you will do next.While the chocolates are still in the freezer, melt the chocolate wafers according to the package directions, then dip the squares into it, shaking out the excess gently.

A fork is an excellent tool here. A second fork can help you slip them directly onto a baking sheet without harming the coating too much. That last coating should harden quickly, and if you’re not intending to eat them right away, you can store them in the freezer for later. (That is where they should be kept.)Who knew candy could be this simple? The interior of them is akin to a Three Musketeers bar, with a sweet chocolate flavor and a texture that’s slightly chewy but light and airy. And it just needed three ingredients!

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