Cooking On A Budget: Valentines Day Candies

Friday, January 23, 2015

Valentines Day Candies


I originally shared these Chocolate Coconut Pecan Candies last year. They will make the perfect Valentine's Day Candy. You can make them in advance and keep them in the freezer. They are absolutely scrumptious!

As I write this I am remembering back many years ago now when my husband and I were newlyweds and me sternly telling him that there are just certain times when a man must never forget. Their anniversary, his wife's birthday and VALENTINES Day. I expounded on the importance of the need to express his feelings of love by making these days special.

In the first few years or so he did a bang up job on Valentine's day. He would break off of work early, grab something out of the everyday meal budget and make a wonderful dinner complete with a beautiful table setting of our china, some candlelight and perhaps a small bunch of my favorite flower - alstromeria. One year he had our wedding song playing as I walked through the door, and later the VCR was set up with our wedding video to watch together after the kids were settled in bed.

I look back with a smile on my face remembering those cherished moments but as I have aged the need to be shown love in the form of candlelight and roses has certainly faded. What matters most is that despite the ups and downs we are still together. We did not choose to depart just because things changed or because things got rocky; rather we chose to stick it out for the long haul.

But I encourage you if you are reading this to do the little things along the way of your relationship that show you care. If your significant other thinks Valentine's day is important do something to show that you understand that, even if it's making a "special" dinner at home because dining out is out of your budget, or something as simple as a home made gift like these delicious Chocolate Coconut Pecan Candies.

I am a HUGE fan of the frosting that goes on German chocolate cake - huge, seriously huge. I've always thought the frosting would make a great candy so today I made some. Let me say it was an adventure! My first time attempting this and not all that sure how they would come out I found that it was well worth the effort. They are to die for delicious.

You will need parchment paper in addition to the ingredients listed below to work through this recipe. Also, I bought inexpensive chocolate for this first round - chocolate morsels, but a higher quality chocolate might even take this up a whole other level.

The first thing you need to do is make this to die for filling.
  • 4 egg yolks
  • 1 - 14 oz. can evaporated milk
  • 1 tsp. vanilla
  • 1 cup white sugar
  • 1/2 cup light brown sugar
  • 1 1/2 sticks butter - room temperature
  • 1 - 7 oz. pkg. shredded coconut - pulsed in the food processor
  • 1 - 7 oz. pkg. chopped pecans
  • cooking spray
  1. In the bowl of your food processor pulse the coconut to get the shards of coconut just a little bit smaller.
  2. In a sauce pot whisk together the egg yolks, evaporated milk and vanilla until blended well.
  3. Place the sauce pot on your stove and over medium heat add the sugar and butter to the mix.
  4. Keep whisking and constantly stirring. When the mixture begins to boil it will start to thicken. At the point of thickness, remove from the heat.
  5. Fold in the pecans and coconut and cool down completely. Use a clean sheet tray and spread to cool down faster.
  6. Using a scoop or your hands, roll 1" balls of the mixture. Place on a sheet tray lined with parchment paper that you have sprayed with cooking spray and cool down in the refrigerator then cool in the freezer for a few hours.
The chocolate dip:
  • 1 lb. chocolate - any kind of chocolate you like
  1. Using a double boiler system get some water to a good simmer.
  2. Place 3/4 of the chocolate bits in the top of a double boiler or use a bowl over a pot of simmering water.
  3. As the chocolate begins to melt, stir with a spatula until melted.
  4. Remove from the heat and add in the last quarter of chocolate and keep stirring until melted. The chocolate should be shiny.
  5. Take the balls out of the freezer. They still are rather sticky so work quickly. Roll in the chocolate and place on another baking sheet lined with parchment paper.
  6. Repeat until all of the balls are coated. Place in the refrigerator when complete and chill down until the chocolate has settled.
  7. Keep in the refrigerator or better yet freezer, until you want some. I suggested lidded plastic containers.

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