Nonpareils candies from Martha Stewart

  • white nonpareils
  • dark chocolate

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on December 24, 2016

    I made these as one of my Christmas candies this year with some variations. The reviews on the Martha Stewart site reported conflicting issues -- waiting too long to add the sprinkles could mean they don't stick, while not waiting long enough could mean the chocolate will spread. So I decided to try these in some silicone molds instead so I could do the sprinkles fairly soon, knowing they will definitely stick and also not worry about the candies losing shape and it worked perfectly! I used a greater proportion of chocolate per candy, but these can easily be as thin or as thick as you would like if using a mold. And the red, white, and green nonpareils sprinkles Iooked nice and festive. The only vegetable shortening I had on hand has a strong coconut aroma, so I opted for refined coconut oil instead which is more neutral and worked very well. The candies hardened beautifully and have a smooth, shiny surface where the chocolate is bare -- will be trying this melting method again!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.