Chocolate Mousse Chocolates Recipe

3 cups granulated sugar
3⁄4 cup light corn syrup
3⁄4 cup water
1⁄8 teaspoon salt
3 egg whites
1⁄3 cup semi-sweet chocolate chips
24 ounces milk chocolate chips

In a large saucepan over medium heat, combine the sugar, corn syrup, water and salt. Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.
Beat the egg whites until they are stiff and form peaks. Don’t use a plastic bowl for this.
When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes.
At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.
When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9×9-inch pan.
Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.
Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork, dip each bar into the chocolate to coat completely and place on wax paper.
Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.

The leaves are beginning to turn and the smell of Fall is in the air.  While standing in an endless line of other weekend apple pickers anxiously waiting to purchase the spoils of a day spent looking for “just the right one” a warm and welcoming aroma began to fill my nose.  Just ahead off to the side was another line and I didn’t even have to read the sign to know exactly what that intoxicating smell was….mulled cider…..yummmm. I can’t deny, on a chill, Fall day, there is nothing quite as good as a mug of hot mulled cider.  Better still is homemade mulled cider. With that in mind and, since it is National Mulled Cider Day, I thought I’d share my own homemade recipe.  Hope you all enjoy!

Mulled Cider

16 cups pure apple juice or fresh apple cider
4 (2-inch) cinnamon sticks
2 oranges, peels and juice
8 whole cloves
6 star anise

Combine all the ingredients in a saucepan and simmer over low heat for 5 to 10 minutes. Pour into mugs and serve.

Hard Mulled Cider

8 cups pure apple juice or fresh apple cider

2 bottles red wine (pinot noir or a lighter red are best)
4 (2-inch) cinnamon sticks
2 oranges, peels and juice
8 whole cloves

Combine all the ingredients in a saucepan and simmer over low heat for 5 minutes. Pour into mugs and serve.

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