NONPARIEL CANDY
Nonpareils are little chocolate button candies covered with tiny sugar pearl sprinkles. These easy, sweet treats make great gifts.
Provided by Wendy Sondov
Categories Dessert
Time 1h
Number Of Ingredients 2
Steps:
- Prepare a baking pan with sides (10" x 15"jelly roll pan). Print the circles template and tape it to the inside bottom of the pan. Tape parchment paper over the template. The template should be visible through the parchment paper.
- In a microwave safe bowl, melt the chocolate at 50% power for one minute. Stir. If not completely melted, return the chocolate to the microwave and heat at 50% power for 15 second intervals until melted.
- Use a rubber spatula to scrape the melted chocolate into a disposable piping bag or ziplock bag.
- Cut off a small piece off the tip of the piping bag (or a bottom corner of the ziplock bag).
- Pipe circles of melted chocolate onto each circle on the template by holding the open tip of the bag still over the center of a circle and squeezing out chocolate until the circle is filled.
- The nonpareil sprinkles must be added before the chocolate begins to set, after about 12 circles. The number of candies that can be piped before sprinkling depends on how quickly you work. Sprinkle the nonpareils over the candy to cover them and place in the refrigerator or freezer for about 5 minutes to firm.
- Remove the firmed candies, pour off excess sprinkles to be reused, and repeat the process. The chocolate may need to be microwaved for 15-30 seconds at 50% power to re-melt. The process can be speeded up by using two pans and templates, then alternating pans being filled and chilled.
- Nonpareil candies can be stored in an airtight container at room temperature for at least 2 weeks.
Nutrition Facts : Carbohydrate 1 g, Fat 1 g, SaturatedFat 1 g, Sugar 1 g, Calories 3 kcal, ServingSize 1 serving
NONPAREILS CANDIES
The French term for button candies is nonpareils, which means "without peer." No one who remembers them from their youth would argue with that appellation. Nonpareils-dark chocolate buttons topped with sugar beads-are the caviar of childhood.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 50
Number Of Ingredients 3
Steps:
- Line a baking sheet with parchment paper. In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening, stirring with a rubber spatula until smooth.
- Spoon the melted chocolate in nickel-size circles onto prepared baking sheet. Cool for 20 minutes; sprinkle with sugar beads. Let nonpareils harden in a cool place for 4 hours before serving.
NONPAREILS
Steps:
- To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F, or it will go out of temper.
- Fit a pastry bag with a small tip that has a 1/8-inch opening. Fill the bag with tempered chocolate and, onto a silpat, or parchment lined baking sheet, pipe small disks about 3/4-inch in diameter. Shake on the sprinkles and allow them to set up at room temperature. Store in an airtight container.
NONPAREILS
Treat the chocolate lovers in the family to this Nonpareils recipe. Three ingredients are all you need for these delectable Nonpareils sweets.
Provided by My Food and Family
Categories Home
Time 3h25m
Yield 8 servings, 3 pieces each
Number Of Ingredients 3
Steps:
- Draw 24 (3/4-inch) circles on sheet of parchment; place parchment sheet, circle sides down, on baking sheet.
- Microwave chocolate and shortening in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue heating and stirring in 10-sec. increments until chocolate is completely melted and mixture is well blended. Let stand 5 to 10 min. or until slightly thickened.
- Spoon chocolate mixture onto parchment, spreading as necessary to completely cover each circle. Let stand 10 min. or until almost firm. Sprinkle with nonpareils.
- Cool 2 to 3 hours or until chocolate rounds are firm.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 7 g, Protein 0.8505 g
NONPAREILS CANDIES RECIPE - (3.8/5)
Provided by XrayKim
Number Of Ingredients 3
Steps:
- 1.Line a baking sheet with parchment paper. In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening, stirring with a rubber spatula until smooth. 2.Spoon the melted chocolate in nickel-size circles onto prepared baking sheet. Cool for 20 minutes; sprinkle with sugar beads. Let nonpareils harden in a cool place for 4 hours before serving.
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