Candy in the Crock-Pot — Valentine’s Day

I cannot tell you how much I love my Crock-Pot and how often I use it. If you are looking for that ‘must have’ for a kitchen, it is a Crock-Pot. Love it! here are some fun and tasty recipes that you will love this Superbowl weekend, as well as for Valentine’s Day!

Candy in the Crock-Pot®?  Go for it… along with a host of other sweet treats this Valentine’s Day.

Take the Crock-Pot® to a land far more tempting, forbidden and exciting than soups and stews.  That’s good eating, but this time of year, it’s time to sweeten things up a bit and let the sweet scent of treats permeate the air, tempt the taste buds and satisfy the tummy. Courtesy of CrockPot.com, below are 5 sweet treat recipes love birds can create together, or for each other, this Valentine’s Day. All become decadent, heavenly morsels after a little slow simmer action in this enduring kitchen appliance that’s sporting a more designer look these days (and makes a great gift for your sweetie too!)…

Crock-Pot® Designer Series Slow Cookers (MSRP: $49.99-$69.99)

A stylish take on the original and a multi-function party favorite… Just add ingredients and go. From creating sweet treats to simmering warm winter beverages to easy weeknight meal preparation, the Crock-Pot® Designer Series Slow Cookers are the ultimate combination of design and function, contemporizing the art of slow cooking. Sleek design elements complement the modern kitchen and serve as an eye-catching centerpiece to any gathering. Consisting of unique geometric shapes with distinctive stainless steel, polished and black finishes, these slow cookers have a 6-quart capacity, hideaway handles, and a digital timer in a choice of manual or programmable models. Visit www.crockpot.com

Or try this mini version Crock-Pot® for fantastic fondues & decadent dips…

Crock-Pot® Little Dipper® Warmer (MSRP: $19.99)

is made for warming fantastic fondues, decadent dips and then enjoying bite-size mini treats in the comfort of home.  Forget running back and forth to the kitchen to reheat foods; focus on each other instead!  Just add ingredients or pre-made dip to the 16-oz crock, plug in and enjoy.  Attractive stainless steel finish looks great in any setting. Recipes included. Visit www.crockpot.com

*** RECIPES *** Courtesy of CrockPot.com

CHOCOLATE CLUSTERS ****

  • 2 pounds white candy coating, in pieces
  • 2 cups semisweet chocolate chips
  • 4 ounces sweet chocolate
  • 1/3 cup walnuts, chopped

Combine ingredients except nuts in slow cooker. Cover; cook on High for 1 hour, or until melted. Stir in nuts. Drop spoonfuls on wax paper to make clusters. Let stand until hardened.

CHEERY CHOCOLATE CHERRY FONDUE *****

  • 1/3 cup honey
  • 12 ounces semisweet chocolate chips
  • 1/3 cup light cream
  • 3 tablespoons Kirsch
  • Pieces of apple, banana, pineapple, pear, strawberries, and assorted cookies, for dipping

Place first four ingredients in the stoneware. Once the chocolate begins to melt, stir to combine ingredients. Serve with cookies or fruit on skewers for dipping.

CARAMEL RUM FONDUE ***

  • 14 ounces caramels
  • 1/2 cup miniature marshmallows
  • 1 tablespoon rum, or 1/2 teaspoon rum extract
  • 2/3 cup cream

Combine caramels and cream in stoneware. Cover and cook until melted, 2 to 3 hours. Stir in marshmallows and rum/rum extract. Continue cooking ½ to 1 hour. Serve with apple wedges, pound cake, doughnuts, or marshmallows.

CRÈME BRULEE *****

For Custard

  • 1/4 cup pure maple syrup
  • 3 large eggs, separated
  • 1 large egg
  • 2 cups whipping cream

For Meringue

  • 3 egg whites
  • pinch cream of tartar
  • 3/4 cup sugar

Custard Directions

Place ramekin dishes into Crock-Pot® stoneware; add boiling water to come half way up the sides of the dishes. (Use 6- 6-oz (3/4 cup/175 ml) oven-proof custard dishes or ramekins, makes approximately 4 cups custard.)

In medium bowl, combine maple syrup, 3 egg yolks and 1 egg. In small saucepan over medium-high heat, bring cream to a gentle boil, remove from heat: very slowly whisk cream into egg mixture taking care to not add too quickly or it will cook the egg.  Divide custard mixture evenly between ramekins dishes leaving 1-inch from the top; close lid and cook for 1 hour or until set. Remove carefully using tongs or oven mitts and let cool at room temperature for 1 hour. Place dishes onto baking sheet, refrigerate 2 hours or completely chill up to 24 hours in advance.

Meringue Directions

Just before serving or up to 1 hour in advance, beat egg whites with cream of tartar until soft peaks form. Add sugar 1/4 cup at a time and beat until glossy and stiff peaks form. Preheat broiler to HIGH; pat each custard dry with paper towel to remove any moisture; top each with approximately 1/2 cup meringue. Broil until meringue is golden brown, about 2 minutes. Refrigerate until ready to serve or up to 2 hours.

SUGARED & SPICED PECANS ***

  • 1 pound pecan halves
  • 1/2 cup unsalted butter, melted
  • 1/2 cup powdered sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom

Lightly coat the stoneware with cooking spray. Place the pecans in the Crock-Pot® slow cooker and add the butter and sugar, stirring until the pecans are well-coated. Cover; cook on High for 10 minutes. Reduce to Low and cook for 2 hours, or until the pecans are well-glazed. Just before serving, toss the pecans with the seasonings. Serve while warm.

Comments

  1. Lou Lange says:

    The recipes sound yummy, Tanya, except I wold leave out the nuts for me since I am allergic to them…

    :bye: