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March 2008 Recipe

Carrot Cake Candies
2 cups Candied shredded carrot, firmly pressed
4 cups Ginger snaps cookies, finely chopped into crumbs
12 oz. Peter’s® Original™ white chocolate, melted
6 oz. Corn syrup
1/2 tsp. Ground nutmeg
1/2 tsp. Ground cinnamon
1/2 tsp. Ground allspice
Peter’s® Ultra® milk chocolate

Blend all ingredients together and spread 3/8” thick on parchment paper.  Top with 1/8” thick layer of Cream Cheese Ganache.  Cover and chill overnight to firm.  Flip over and peel away parchment and apply thin bottom of tempered chocolate.  Cut into 1” squares and coat with Peter’s® Ultra® milk chocolate.  Decorate with a sprinkle of groPeter’s®und allspice.

Candied Shredded Carrot
4 cups Finely shredded fresh carrot
1 cup Corn syrup
1 cup Sugar
Bring to a boil and simmer on low heat for 20 minutes.  Drain and press out excess syrup. 

Cream Cheese Ganache
15 oz. Peter’s® Original™ white chocolate, melted
8 oz. Cream cheese, softened
3 oz. Honey
1 oz. Heavy cream

Yield:  Approximately 160 pieces