Confection Section: Taffy Duck

Confection Section is a new recurring piece, focusing on the history of candy and confections and how you can recreate these sweet treats at home, no matter what time of the year it is. Want to surprise trick-or-treaters with gummi spiders you made yourself? Want next year’s Valentine’s Day candies to come from the heart and not from a heart-shaped box? Ever want to make your own Reese’s cups or the kind of candy your parents/grandparents enjoyed in their youth? This recurring piece is for you!

If you live in the Southeast Pennsylvania/New Jersey/Delaware area, summer isn’t summer without a trip to Atlantic City and a box of salt water taffies from a boardwalk candy or souvenir shop. Of course, if you hate the sand between your toes and all the pain that comes with organizing a beach trip or don’t live in or near a coastal state, you can order some salt water taffies from an online bulk candy company and enjoy your balmy, sunny days lounging in a cheap beach chair or an inflatable kiddie pool in nothing but your swim trunks/a cheap, ill-fitting Speedo/thong bikini bottom and a flimsy, brightly-colored T-shirt with a risqué slogan (“F.B.I.: Federal Bikini/Booby/Booty Inspector” or one where it has an arrow pointing down and some lewd command for women to perform oral sex on whoever’s wearing the shirt), a parody of a TV show/cult classic movie/Internet meme (those “Keep Calm and…” shirts or a spoof of Breaking Bad), or the last place you went on vacation (usually Myrtle Beach, South Carolina; New York City, New York; or Williamsburg, Virginia), but it’s just not the same. On top of that, you will get neighbor complaints over public indecency and/or bring down property values, like on the season four Simpsons episode “New Kid on the Block,” when an interracial couple goes to buy a new house next to The Simpsons, but turn it down after seeing Homer naked in a kiddie pool, fishing out a half-eaten hot dog and passing out from drinking Duff.

Salt water taffies, much like the Philly cheesesteak and the Coney Island hot dog, has long been associated with East Coast food – in this case, salt water taffy has been associated with Atlantic City, New Jersey. The confection got its salty taste from a flood that soaked candy store owner, David Bradley’s, supply of regular taffy (Fun fact: the Atlantic Ocean is the saltiest out of the four major oceans in the world, but the Red Sea in the Indian Ocean has the saltiest sea water in the world, courtesy of the Dead Sea, which is so brackish, you can easily float in it – unless you’re so fat or inexperienced at swimming that you can sink right through, like Selma Bouvier on The Simpsons episode where Moe steals Homer’s idea for a fiery cocktail and Aerosmith becomes the first band to guest star on the show as themselves).

You’d think a disaster like this would ruin Mr. Bradley’s livelihood, but you would be wrong. When a young girl came into his shop and asked if he had any taffy for sale, he said he had “salt water taffy” instead. The girl didn’t understand the sarcasm behind it. She thought it was a new confection he created. David Bradley’s mother was in the back and overheard the conversation. She loved the moniker for Bradley’s ocean-soaked treats and, thus, a beachside sweet that’s not tanned and in a sexy swimsuit was born.

Though a flood accidentally created this candy and David Bradley sold it, it was Joseph Fralinger who popularized the salt water taffy as a souvenir for tourists and Enoch James refined the recipe, making it easier to unwrap (though I’ve unwrapped salt water taffy and there are times where it still sticks to the paper – or, the paper becomes part of the taffy and I get an untentional dose of fiber), cut the candy into bite-sized pieces, and is credited with mechanizing the process of taffy-pulling.

Salt water taffy is still sold widely on the boardwalks in Atlantic City, including shops in existence since the 1800s, like Fralinger’s and James’ and the Atlantic Maritime provinces in Canada (Prince Edward Island, Nova Scotia, and New Brunswick), but has found its way to places like Salt Lake City, Utah and even the West Coast (the picture of the salt water taffy in barrels is from a candy store at a popular San Francisco tourist spot, Pier 39. I’ve been there a few times during my stay in San Francisco, and I have been at that exact candy store – along with a pizzeria that had the best S.O.S [spinach-onion-sausage] pizza and got me into watching and rooting for college basketball) and comes in an array of flavors, from blue raspberry and banana to guava and maple.

The appeal of salt water taffy is that the taste reminds you a lot of strolling the boardwalk on a July afternoon, taking in the ocean air, the energy of people of all ages enjoying a day out, the seagulls recreating the climax from Alfred Hitchcock’s The Birds as people foolishly throw French fries and other foods on the boardwalk floor…ah, memories. Yours may vary.

Taffy-pulling is one of those activities that many will tell you is a “lost art” in the sense that it used to be done by human hands – both for business and as Saturday night family fun – but now has been handed over to machines for efficiency reasons, but most candy shops that specialize in “from scratch” confections (particularly the boardwalk candy shops and any shop owned and operated by Amish farmers and their wives at the Reading Terminal Market in Center City) are keeping taffy-pulling alive, and you can too, if you want to create your own candy. Go to a place like Sur La Table or those craft stores like Michaels’ and you’ll see a lot of candy-making tools and molds, meaning that, yes, making homemade candy isn’t just for Grandma’s Sunday church socials or the Amish anymore.

The most important instruments in candy-making (especially if you’re making sugar-based candies or any type of sugar sculpting) are quality ingredients (as with any food you cook), a candy thermometer, and a sturdy pot (particularly a double-boiler or large saucepan that can handle high heat), though the candy thermometer can be substituted for a spoon and knowing what happens when sugar syrup boils.

Name

Temperature

What Happens to the Sugar Syrup

What Can You Use It For?

Thread

223-235 degrees Fahrenheit

The syrup drips from a spoon, forms thin threads in water

Glacé, candied fruits
, and sugar cages (complete with a marzipan wild animal or a scale model go-go dancer made of fondant, white chocolate, royal icing, and marzipan)

Soft ball

235-245 degrees Fahrenheit

The syrup easily forms a ball while in the cold water, but flattens once removed

Fudge and fondant

Firm ball

245-250 degrees Fahrenheit

The syrup is formed into a stable ball, but loses its round shape once pressed

Caramel candies
and caramel filling if you’re making homemade versions of name-brand chocolate candy bars, like Twix and Snickers

Hard ball

250-266 degrees Fahrenheit

The syrup holds its ball shape, but remains sticky

Marshmallows

Soft crack

270-290 degrees Fahrenheit

The syrup will form firm but pliable threads

Nougat (also nougat filling for homemade candy bars) and taffy

Hard crack

300-310 degrees Fahrenheit

The syrup will crack if you try to mold it

Peanut brittle, lollipops
, sugared glass if you want to make a gingerbread house with realistic windows in it (or a gingerbread model of the Crystal Cathedral in Orange County, California)

Caramel

320-350 degrees Fahrenheit

The sugar syrup will turn golden at this stage

Pralines

 

Above all else, it is imperative that you BE CAREFUL when handling hot sugar syrup. Working with hot sugar is not for the clumsy, the careless, or the easily-distracted (that applies to cooking of any kind, really). A lot can go wrong if you use the cold water method (that’s the method where you use a spoon and your own judgment to test how hot the sugar syrup is), as hot sugar has a tendency to stick on your skin as it burns, so you can’t just rub it off your skin. I don’t know if a hospital trip and a skin graft can be used to mend skin burned from hot sugar, but it seems like the logical conclusion should a sugar burn ever happen to you. I once burned a small part of skin near my elbow on my left arm with hot glue during a high school project. I didn’t go to the nurse about it, because, what was she going to do, give me Tums for it? I decided to cover it up with some tissues and, if anyone asked, just say I fell while walking home from school. My legs, feet, and ankles loved to play “Hey, how can we make Canais/The Philly Foodie a klutz today?” all through middle school and the first half of high school, so a nasty spill resulting in some scraped skin is more believable than “I wasn’t watching what I was doing while handling a hot glue gun.” The point of that is: hot sugar syrup is a lot like the glue from a hot glue gun before it sets, so treat it as if you were working with a glue gun.

As with all cooking projects (whether amateur or professional), keep your hair tied back and/or put in a chef’s hat or cap if it’s long and remove all jewelry before starting. Ideally, you’re only supposed to have a plain wedding band as the only acceptable piece of jewelry to wear when doing kitchen work, but I hate rings [which, if I ever decide to get married, will pose some problems] and wearing them while cooking hot sugar syrup is just asking for either the ring to fall in or the hot syrup to permanently glue your ring to your ring finger, leaving you no chance to either pawn the ring to cover your rent/mortgage/divorce fees or leave it to your children in the will unless you’re willing to have it amputated (or your insurance covers it).

You’re probably restless and waiting for me to give the steps on how to make salt water taffy, Atlantic City-style. Well, here we go. As with all the recipes here at “Take Back the Kitchen,” be sure to find a way to save it for later (print, transcribe, or download).

How to Make Salt Water Taffy

Atlantic City-style salt water taffy starts with these ingredients:

1 cup sugar

1/2 tablespoons cornstarch

2/3 cup corn syrup

1 tablespoon butter

1/2 cup water

1/2 teaspoon salt flavoring

Lemon, orange, peppermint, lime, strawberry, pineapple or Fireball flavorings.

Pink, green, yellow, or orange color pastes

 Yeah, not exactly the paradigm of healthy eating, but, like with all sugary, fatty, and overall decadent foods, it helps if you only have this once in a while…unless you have blood sugar issues, food allergies (specifically to food coloring, as there are people out there who can’t eat foods with Red Dye #3 or Blue Dye #2 in it), or don’t like salt water taffies. If corn syrup scares your waistline or you can’t find it (it shouldn’t be too hard to find, but you might live in a country where they don’t carry it in stores, like the United Kingdom or Australia), then substitute for simple syrup (which is just sugar and water boiled until it leaves a thin coat on the back of a spoon).

The first thing you do is combine your sugar and cornstarch and place it in a saucepan. After that, add your corn/simple syrup, butter, and water and stir. Next, you heat the mixture. To prevent it from crystallizing, do NOT stir the mixture until it reaches hard ball stage (refer to the chart above) or, if you’re doing the cold water method, until a small portion of it forms into a ball when you drip it into a bath of cold water.

Once it reaches the hard ball stage, add your salt flavoring. Immediately pour the mixture on a greased slab or section of marble table top that has a plastic mat made for sugar work (you can find those at any restaurant/cook supply store). Allow to cool slightly.

Since you’re working with hot sugar, it’s best if you have rubber gloves for this next part, unless you’re like my Pastry/Confections instructor, Chef Kin Joe (a kindly Chinese man from Texas whose cakes and confection work looks like they should be at some bigshot Hollywood celebrity’s wedding/divorce/engagement/sweet 16/finally 18/finally 21/finally got the necessary plastic surgery/TV milestone/just removed that kidney stone party or gracing the page of a food porn mag like Saveur) who can work barehanded with hot sugar and it only mildly annoys him.

As quickly as you can, pull the hot sugar mixture until light and pearl-like in color. Don’t overdo it, or it will end up looking dull.

Divide into separate portions. Color and flavor each portion as desired while it is being pulled. You don’t have to limit yourself to what the ingredients say. Experiment with different colors and flavors.

If you want to make two- three- or four-toned taffy, then layer the colored pieces next to each other. Let them heat up a little next to a heated stove or under a desk lamp (normally, for sugar work, you need a special type of lamp that looks similar to a desk lamp, but takes a higher wattage light bulb). Once the sugar ribbon is malleable enough, stretch it until the two ribbons become one with two or more colors.

Pull out the sugar ribbons to around 1½ inches wide and ¾ of an inch thick. Cut into pieces with a scissors and wrap in wax paper. Twist ends of paper to seal.

Store in a jar, a decorated candy box or dish, or give to friends, loved ones, or anyone with a sweet tooth. Or, if you have some salt water taffy from a beachside candy shop, do a blind taste test to see if you can tell the difference between your homemade taffy and the store-bought.

…And that’s how you make Atlantic City-style salt water taffy without the trip to the boardwalk. Good night, and good eating!

Fizzy Drinks All Around (or I Am the One Who Pops)

It’s been called everything from the dry and dull “carbonated beverage” to the quaint and regional “pop.” Its flavors range from common fruits to strange concoctions, like Jones Soda’s Tofurkey and Gravy. It’s on the lips of everyone, from little kids at birthday parties to doctors who warn of its high fructose corn syrup and other artificial ingredients and politicians who want to curb its intake in schools or tax it in an effort to fight back against the obesity epidemic and stimulate the economy.

It’s soda…where I’m from, anyway. Depending on your region or country, it’s – as I said before – called everything from “pop” to “soft drinks” to “carbonated beverages.” Other regional terms include “coke” (though I don’t know why people would use this, considering that that’s a very common slang term for cocaine. Then again, the original Coca-Cola had cocaine in it and cocaine was considered a perfectly acceptable sugar substitute before it was known for fueling disco dancers, being boiled down into the more insidious drug crack, and glamorized in the 1983 version of Scarface. Also, “coke” when you’re speaking of soda is mostly used when you’re drinking cola. You can have a Pepsi and still call it a coke – unless you’re in the Olympia Café on late 1970s Saturday Night Live), “lolly water” (which sounds like a very British term that’s probably not even used these days), and “fizzy drink” (which also sounds British, but also sounds like a brand name for dollar-store soda).

Soda is, of course, from the soda water that’s used as the canvas on which the soda maker can add flavor to it. “Soft drinks” are called that to differentiate from “hard drinks” (the drinks with alcohol in them). “Soft drinks” can have alcohol in them, but only less than 0.5% of the total volume, but most soda made in America (at least made by the two major chains, PepsiCo and Coca-Cola) would rather load soda with high fructose corn syrup and artificial sweeteners moreso than a little alcohol (since alcohol’s effects can be amplified when in contact with carbonation. I’ve had a ginger ale with a splash of vodka in it and felt the room spin about 10 minutes later), never mind the reports that excessive consumption of soft drinks (especially soda) is linked to obesity, type II diabetes, loss of bone density, low nutrient levels, and cavities in your teeth (eventually leading to tooth decay). So, soda does rot your teeth, but not your brain, despite what those moral guardians and misguided social justice warriors will tell you. My opinion on all of this: all things in moderation. If you’ve been hooked on the fizzy stuff for a while, try and cut back. Switch it up with a good detox drink (mint and citrus-flavored water or just regular filtered water with some lemon in it) and always remember to brush your teeth, floss, and (if you can) visit the dentist.

Health public service announcements aside, that’s not why I’m here. I’m here to instruct you on how to make homemade soda. Yes, I know it seems like something that can’t be done since it’s already available pre-made, but I had a homemade ginger ale from a farmer’s market when I lived in San Francisco, California that left me with a satisfying throat burn and didn’t feel like I was swishing my own spit in my mouth, so don’t come whining to me about how soda can’t be made by hand. With handmade soda, you get to make it in the purest way possible: with carbonated water, a sweetener (particularly cane sugar), and some kind of flavoring agent (a juice, purée, or syrup).

Carbonated Water

If you drink a lot of soda or soda water, you know it gets expensive over time. A six-pack of Pepsi can set you back $6.00, depending on sales tax (unless you’re in Delaware, where sales tax is not a thing), when, back in the 1990s, it was maybe $4.00 (assuming there’s no sale). I’m not the only one to think to myself: “I wonder if there is a way to carbonate my own water.” There are several ways. The easiest way is to just buy soda water or seltzer water (both of which can be found in grocery stores or any place that sells liquor and liquor accessories for home bars and parties) in bulk, but that only works if you have the cash, a home bar, or are starting a homemade soda business. For her 28th birthday, my sister bought herself a SodaStream* (which she has been wanting for a while). While it does save you a considerable amount of money in terms of buying soda and soda water, the costs are actually high and very hidden. The machine itself costs $90 (though my sister bought a $70 model. Either she found a less expensive model or she got a discount since she always shops at Amazon.com for everything from books to new shoes) and each carbon dioxide refill bottle costs $30 for each 33 oz cannister. If I were her and had some gadgeteer genius (the kind that gets you into those Institute of Technology colleges, like M.I.T.), I’d make my own carbonator with a big CO2 tank, some plastic tubing, and a carbonator cap hidden in an easy, yet ingenious way because a large CO2 tank would look awkward in a kitchen setting. For weird parties, like Halloween or raves, or if I want to experiment with something different, I’d find some dry ice and carbonate the water that way.

Sweetener

Until 1985, soft drinks were sweetened with sugar or corn syrup. As of 2010, in the United States, that’s been replaced with high-fructose corn syrup to lower cost. In Europe, sucrose dominates, because agricultural policies over there favor production of sugar beets and sugar cane over the production of corn (besides, corn is more abundant in North and Central America than it is in Europe). The deal with high-fructose corn syrup and human health is that it’s connected with diabetes, hyperactivity, hypertension, and fatty liver disease that isn’t caused by alcoholism. On the other hand, the human body breaks sucrose down into glucose and fructose before it is absorbed by the intestines. Simple sugars such as fructose are converted into the same intermediates as in glucose metabolism. However, metabolism of fructose is extremely rapid and is initiated by fructokinase activity, which is not regulated by metabolism or hormones and proceeds rapidly after intake, promoting fatty acid and triglyceride synthesis in the liver, and increased blood lipid levels. The takeaway to all of this is either (a) all things in moderation, or (b) you’re better off trying to find or make soda with real sugar in it.

Sweeteners for “diet” sodas are no better than high-fructose corn syrup. While aspartame has been disproven in its claims that it causes cancer, neurotoxicity leading to neurological or psychiatric symptoms such as seizures, mood changes, and/or neuropsychiatric conditions in children (including ADHD), it does have a really awful aftertaste (to me, at least) and there are people out there who have an adverse reaction to it, though the worst they get from aspartame is a headache.

Cyclamate – the first sugar substitute to be used in “diet” sodas – is the sugar substitute that caused cancer in laboratory mice, which is a shame, as tasters at the time claimed that cyclamate actually tasted good for a sugar substitute. Fortunately, cyclamate is still available in some places outside of North America. Saccharin followed. Its taste was described as “metallic” or “bitter,” and was also alleged to be carcinogenic. However, it was never banned. Rather, foods with saccharin in it had to have warning labels put on it as part of the Saccharin Study, Labeling and Advertising Act, a United States federal statute enacting requirements for a scientific observation regarding the impurities in, potential toxicity, and problematic carcinogenicity of saccharin, signed into law in 1977 by Jimmy Carter. The ban wouldn’t be lifted until 2ooo.

All of this doesn’t really matter when making homemade soda – unless you somehow have high-fructose corn syrup barrels just stored in your pantry for use in everything from soft drinks to frozen food. All you really need to sweeten your homemade soda is either plain sugar (the same sugar you put in your morning coffee or tea). You can also create your own flavored syrup or use an alternate sweetener, like agave nectar (though that’s if you want your homemade soda to be super-indie, real “arthouse” obscure, which translates to “pretentious” for most people). When soft drinks were first starting out, honey was used as a sweetener. Maybe you could bring that back and do something with it.

Flavorings

As with any food you make, ingredient quality is the key, especially if you’re using fresh fruits, herbs, and spices for your soda. The store-bought sodas can have their “natural and artificial ingredients” label.

A simple fruit syrup is just sugar, water, and the fruit, herb, or spice of your choice boiled down into a thin, slightly sweet goo (think children’s cough medicine if it actually tasted good). If making syrup isn’t your thing, then you can go for a simple fruit purée with as much or as little sugar as you want into the carbonated water for an Italian-style soda. For sodas like root beer and ginger ale, yeast is added, so it’d be like brewing beer or kombucha.

Making imitation Pepsi or Coca Cola (which you can label as “Popsi” and “Kooki Kola” or do the old “blind taste test” by putting the imitation in empty brand name bottles to see if anyone can tell the difference) is probably the most difficult soda you can make because most of the ingredients are only available if you know a good high-end supermarket or can find rare and unusual ingredients online. Those ingredients are food-grade orange oil, lime oil, lemon oil, cassia oil, nutmeg oil, coriander oil, lavender oil, gum arabic (a natural gum made of hardened sap taken from two species of the acacia tree; Senegalia and Vachellia), water, and vodka. The water and vodka you don’t have to look far for, but everything else takes some time and energy to find. On top of that, the directions as outlined on Unusual Food Handers (http://food-handler.blogspot.com/2008/02/coca-cola-how-to-make-coca-cola-at-home.html) make the whole thing like a chemistry class project, what with the use of syringes and high-ended beakers. If you’re looking for something more organic, then Salt and Smoke has a recipe for homemade cola syrup that tastes like “old-school” Coca-Cola (http://saltandsmokefood.com/botanical-cola-syrup/).

Ideas on My Own Sodas and Conclusion

Besides the usual homemade take on ginger ale, root beer, and cola, I am experimenting with fruit-, herb-, and spice-based soda mixes that haven’t been done before. Pineapple mint, white grape and rosemary – heck, maybe I can take that cranberry sauce I made during Thanksgiving and turn that into a soda (complete with ground cinnamon). Of course, all of this is tenative and those were the three ideas I had buzzing in my head ever since I decided that I might want to make and market my own soda.

So, remember to enjoy your soft drinks in moderation and always recycle your empties. My sister has enough in her room to pay off her student loans (with some left over to pay off half of mine).

Thanks, and happy eating and drinking.

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*SodaStream also comes with a lot of manufacturing controversy, since its main facility is in a settlement in the occupied West Bank of Israel. According to the Israeli human rights group, B’Tselem, the settlement (including the Mishor Adumim SodaStream factory), was built on land taken from five Palestinian towns and two Bedouin tribes who have been evicted by the Israeli army, and these Israeli settlements in the West Bank are regarded by many as illegal under international law. The European Union’s highest court ruled in 2010 that SodaStream was not entitled to claim a “Made in Israel” exemption from European Union customs for products manufactured in the West Bank. Why? Because Israeli settlements in occupied Palestinian territory are outside the territorial scope of the EC-Israel Agreement. Human Rights Watch has come down on SodaStream for unlawful discrimination, land confiscation, natural resource theft, and forced displacement of Palestinians in the occupied West Bank, while The United Church of Canada, Sweden, Finland, and Norway (all three Scandinavian countries) launched a campaign to boycott SodaStream’s products manufactured in the occupied West Bank.

Copycat Recipes: Cuckoo For Cocoa Bombs

This is episode one in a new “Take Back the Kitchen” segment centered on making your favorite restaurant meals and pantry/refrigerator staples from scratch.

Welcome back, readers! It’s January 3, 2014, and, where I live, it’s an ass-biting 14ºF and is going to hit 5º by nightfall (and feel like 14 below). It’s times like this I wish I were back in San Francisco, where their winter weather is no different than what it’s like in early spring (mild and a little rainy).

But, this blog isn’t about the weather or where I’d rather be. It’s about food…and, in this case, drink.

In weather like this, hot drinks are the way to go, be it tea, coffee, cider, toddies, or cocoa. Nestlé, Swiss Miss, Ghiradelli Premium, Trader Joe’s, some Save-a-Lot no-brand — whatever your taste (and your budget), there’s nothing like a hot mug of hot cocoa (especially with marshmallows, but I’m not a marshmallow person, unless it’s roasted over a fire and sandwiched between a chocolate bar and some graham crackers or melted down and used to make Rice Krispie treats). But what if I told you that you can actually make hot cocoa mix and save yourself the time and money? Initially, you’d give me an incredulous look or dismiss me as being crazy, and, prior to that, I’d agree with you, but, yes, it is just as possible to make hot cocoa mix just as it is to make herbed crackers, egg foo young, or Fruit Roll-Ups (which I will touch on in later installments of “Copycat Recipes”). And this take on hot cocoa mix won’t leave a gritty, powdery aftertaste, which is one of the things I don’t like about hot cocoa.

The first thing you’ll notice about this is that it’s not a powdered mix, more like melting chocolate, then chilling it and turning it into pseudo-truffles or an edible fizzing bath bomb. That’s to reduce the mess you get with powders and to put you in control of how you want it flavored. What if you want some mint hot cocoa, or nutmeg, or cinnamon or Mexican-style (with dried, ground chiles)? Yes, you can flavor the powder with spices or add a flavored syrup, but it won’t mix well. Here, you get a better blend of chocolate plus whatever you’re flavoring it with (and, yes, you can use your favorite dessert liqueur, like Remy Martin, Kahlùa, Bailey’s Irish Cream or crème de mènthe if you want to make your hot cocoa adults only).

Instant Cocoa Bombs
(adapted from American Test Kitchen’s recipe)

Ingredients

12 oz (1 bag) semi-sweet chocolate chips*
1 cup heavy cream
1/4 tsp salt
Optional flavorings (mint extract, vanilla extract, crushed peppermint candy, smoked sea salt, cinnamon, nutmeg, pumpkin spice, dried ground chiles, your dessert liqueur of choice, ground coffee, etc)

1) Combine the chips, heavy cream, whatever flavoring you’re using (if any), and salt in a microwaveable glass bowl (I swear by Pyrex).
2) Microwave for 2 minutes (your microwave time may vary). If you don’t have a microwave, then melt the chocolate in either a double boiler or place the bowl with the mixture in it over a boiling pot of water (or the flame on your gas oven if you’re feeling ambitious). Either way, you’ll want to stir your melting mixture until it’s smooth. If you’re flavoring it, taste it to see if the flavored chocolate is where you want it to be.
3) Wrap the bowl tightly with plastic wrap (or use a shower cap and some rubber bands) and refrigerate for two hours or until firm.
4) After the mixture has hardened, take the bowl out of the refrigerator and unwrap.
5) With a tablespoon or a small disher scoop (Disher scoop is what laymen call “an ice cream scoop”. In restaurant supply stores, their sizes range from #6 to #100. A #6 or #8 [which is small and used for cookies] is ideal for this recipe), scoop the mixture into balls.
6) If you’re not going to use the cocoa bombs right away, wrap them in plastic and put them in a resealable freezer bag (or just put them in a freezer bag if you don’t have plastic wrap). They’ll keep anywhere from five days (refrigerator) or two months (freezer)
7) To use the cocoa bombs (either right away or later), place a cocoa bomb in a microwaveable mug (material doesn’t matter. It just has to be able to handle microwave temperatures), add milk (doesn’t matter if it’s cow, goat, soy, or lactose-free), and place in the microwave for 2 minutes (again, your microwave cooking time may vary). Stir until the cocoa bomb melts into the milk. Enjoy either with marshmallows, by itself, with whipped cream, or with a warm pastry, cookie, or brownie of some kind.

*You don’t have to use semi-sweet chcolate. Experiment with milk chocolate chips and white chocolate chips, or use Nutella (or any type of chocolate-hazelnut spread, whether store-bought or homemade)

As an added bonus, I’d like to include this video of how to make homemade marshmallows, along with the video illustrating how to make the cocoa bombs. The marshmallows take a bit more time to make, so you are better off getting store-bought, but, if you hate store-bought or have the time and energy to make homemade, then give this a try:

Instant Cocoa Bombs Video:

Homemade Marshmallows Video:

Happy New Year and happy eating!