Makes about 18 ounces or 30 pieces
With only two ingredients, this candy is extremely quick & easy to make. Its popularity will secure your reputation as a true candy chef.
In spite of its simplicity, this is one of the most popular candies that we make. This recipe only uses two ingredients; dried cranberries and white chocolate morsels. The term chocolate is used loosely here because some people claim that there is no such thing as white chocolate. This is because it is made from cocoa butter and does not contain cocoa powder. I won't dive into that debate here.
Notes concerning utensils: The double boiler is not mandatory. Since this recipe is not very exacting, you can improvise by placing a stainless steel bowl on top of a saucepan that is about half filled with water.
The plastic mold is for making candy that appears a neater and looks more professional than the candy dropped from a spoon. The colored foils are useful if you would like to give some of the candy as a gift.
1 (12 ounce package) Nestlé Premier White Morsels, about 2 cups
1 (6 ounce package) dried cranberries, about 1 cup
Plastic mold(s) for candy (opt.)
Colored foil wrappers for candy (opt.)
1. Fill the bottom pan of a double boiler about half full of water. Put the white morsels in the top of the double boiler and place over medium heat. If you are using a stainless steel bowl over hot water, then fill your saucepan about half full of water and bring to a simmer.
2. Remove pan from heat once the water reaches a gentle simmer. Stir the chocolate until all of the morsels have melted.
3. Add the dried cranberries to the melted chocolate.
4. Stir in the dried cranberries.
5. Drop the mixture by heaping teaspoons onto a cookie sheet lined with wax paper. Repeat until all of the chocolate mixture has been used.
6. You can place the candy in a freezer for 5 to 10 minutes to speed up the hardening process if you like.
Using a Candy Mold
Once you have made the drop candy from above, you may want to try your hand at using a candy mold. With candy molds the finished candy looks neater and is more uniform in size. It is also easier to wrap in colored foil. On the right you can see the two molds that were used here, the colored 4" x 4" foil wrappers, and a candy jar for storing the candy or giving as a gift.
The first candy mold that was used is CK Products mold #90-5603. It's called the 1-inch Cherry Flip Chocolate Mold. Ours was purchased at a local candy supply store but they are also available on Amazon. The resulting candy is 1-inch in diameter and ⅞-inch tall and leaves a small swirl at the top of each piece of candy. The second mold is a medium peanut butter cup mold and is fairly easy to find. Wilton makes a peanut butter cup mold which you can probably get wherever Wilton supplies are sold. Again, they can also be purchased at Amazon which has a very large supply of peanut butter cup molds. The candy foil wrappers come in a wide variety of colors. For this candy we used CK Products Foil wrappers in the Wild Berry color. The wrappers are 4" x 4" in size. The candy jar was purchased at Walmart. You can get much less expensive candy jars at your local dollar store where they usually have a wide selection of jars and dishes to choose from.
How to Use the Cherry Flip Chocolate Mold
Using the candy molds is fairly easy. The pictures below show the procedure for using the 1-inch Cherry Flip Chocolate Mold.
1. Fill each cavity in the mold with the melted white morsel/cranberry mixture from above. Gently press the mixture into the cavities of the mold to help remove any air pockets. Make the top of the filling as flat as possible.
2. Place the mold in the freezer for 10 to 15 minutes until the candy has hardened.
3. Flip the mold over onto a cookie sheet lined with wax paper to remove all of the candy.
4. Trim the edge of the candy with a paring knife to remove any rough edges. You can serve as it is or wrap in colored foil.
How to Use the Peanut Butter Cup Mold
1. Before mixing together the melted morsels and dried cranberries for the peanut butter cups, set aside about 30 dried cranberries. These will be used to decorate the top of each piece of candy.
2. Follow the same instructions that were used for the 1-inch Cherry Flip Mold from above.
3. Once a cavity is filled and is flat on top, then gently press a dried cranberry into the top of the candy. Repeat for the remaining cavities in the mold.
4. Place the mold in the freezer for 10 to 15 minutes until the candy has hardened.
5. Flip the mold over onto a cookie sheet lined with wax paper to remove all of the candy. Trim the edges of the candy. Enjoy.
Notes about white chocolate: Nestlé Premier White Morsels were used in this recipe because they are readily available at most supermarkets. I would not recommend generic or store brand white morsels. I have used them in the past with other recipes and the results were disappointing. However, you can use the white chocolate made by well known chocolate companies like Lindt. You can also use white chocolate candy making wafers or coatings. Since white streaks will not show up on this candy, you do not need to be fussy about how you melt the chocolate. Once the morsels have been melted, use them as soon as possible. The melted white morsels have a tendency to thicken and get stiff when left in the double boiler for a long period of time.
Welcome to my world of vegetarian cooking. My name is Rev. McKinney. The purpose of this blog is to show you that adopting a vegetarian diet does not have to be a traumatic experience.
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