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Old 09-08-2008, 07:11 PM   #1
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A big apology...

[COLOR="DarkSlateGray"]Hi folks...
I need to apologize for the recipe I posted for Dark Chocolate Refrigerator Candy in the thread:
What would you (or do you) use this for?

I am really sorry for my mistake...

In scaling up my quantities I inadvertantly doubled everything except the butter which I multiplied by 4 times (instead of 2). No wonder some of you could not duplicate the recipe.

I discovered it when i went to make my own recipe and it separated and turned out really 'yucky' (bad enough I pitched it).

I really apologize for not having my lovely wife proof my math...I'm collecting bark recipes and looking for simpler ones without the butter...
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Old 09-08-2008, 07:52 PM   #2
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Apology accepted! Thanks for posting this! It happens to the best of us!
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Old 09-09-2008, 12:41 PM   #3
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I made it and the coconut oil was too strong I tossed it. It was held up nice but I will have to do something about the taste.
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Old 09-09-2008, 05:08 PM   #4
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Probably the coconut oil, not the recipe.

I made:
6 Tbsp Coconut Oil (barely warmed, just liquid, in a large pyrex measuring cup)
3 Tbsp Dark Unsweetened Cocoa Powder, sifted on top
1/2 Tsp Butterscotch "extract" flavoring
6 drops liquid sucarlose/splenda
1/2 Tsp liquid cyclamate/sugartwin

Whisk thoroughly (the coconut oil should suck up the cocoa powder). Pour into candy molds or gladware of choice. Chill. Pop loose and store in refrigerator.

Makes a remarkably SMOOTH coconut oil Bark, no coconut flavor at this end.

Mmmmmmmmmmmmmmmmmm.

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Old 09-09-2008, 11:52 PM   #5
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Sounds wonderful and I was already to go make some until I came to that last ingredient. Cyclamate. You Canadians were so lucky when your government decided to let you keep the Cyclamates and us Americans got to keep the yucky saccharin. Thank goodness our government finally let us have Splenda (but my first Splenda on a trip to Victoria before one could buy it in the states.
So, what would you use in place of the Cyclamates, more liquid Splenda?

Thanks,
Sheryl
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Old 09-10-2008, 08:34 AM   #6
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Wow - thanks
I wondered what the heck I had done wrong - mine was horrible and I tossed it


Whew - I can follow a simple recipe
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Old 09-10-2008, 08:45 AM   #7
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Quote:
Originally Posted by Terilynn View Post
Wow - thanks
I wondered what the heck I had done wrong - mine was horrible and I tossed it
[COLOR="DarkSlateGray"]Hi TeriLynn...
My second batch (using my mis-labeled recipe) wasn't good either. So I made a third batch with less butter, and a fourth without butter or cream, and my next will be coconut oil, no butter but with cream. I'm still searching for recipes that my wife and I like.

I'd discovered the recipe I attempted to post here on this group and had never heard of coconut bark or refrigerator candy etc. I was sincere with the title of how to use this stuff. I am novice to the concept of coconut oil candy, and am now trying to tweak the recipe.

I truly am sorry for mis-posting the amount of butter.

I made some with just coconut-oil and cocoa powder, but it really is lacking some of the pleasant taste of the recipe with cream and butter. That is why I'll add back in cream next time.

I'd suggest you experiment with other recipes too.
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