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      RECIPE TITLE "Chocolate Spiderwebs"
    excerpted from The Ultimate Candy Book: More than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats Copyright © by Bruce Weinstein. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.

    yields Makes 4 to 6 Spiderwebs, depending on size time---difficultyeasy

    The perfect treat for Halloween, these chocolate webs make unique party favors. You can also use small webs to decorate a scoop of ice cream, or lay one large web on top of a ghoulish cake.


    12 ounces white chocolate, coarsely chopped, or 12 ounces white chocolate chips
    Butter or margarine for greasing the cookie sheet


    1. Butter a large cookie sheet and set it aside.

    2. Cut a piece of parchment paper large enough to fit the cookie sheet. Using a dark pencil or a magic marker, draw spiderweb designs, about 6 inches in diameter, onto the parchment, leaving 2 to 3 inches between each web. Turn the paper over and place it onto the prepared cookie sheet. You should be able to see your design through the parchment.

    3. Melt 6 ounces of the white chocolate in the top of a double boiler set over hot water. if you don't have a double boiler, simply place the chocolate in a bowl that fits snugly over a pot of hot water.

    4. When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 6 ounces white chocolate and stir until all of the chocolate is melted and smooth.

    5. Insert a candy thermometer or chocolate thermometer into the melted chocolate. Its temperature should be 86 to 88 F. if the chocolate is too cold, place it back over the hot water until the temperature reaches 86 to 88 F. If it is too hot, let it cool until the desired temperature is reached.

    6. Fill a large Ziploc bagwith the melted chocolate. Seal the bag and use a pair of scissors to cut the tip off one bottom corner. The hole should be about 1/4 inch. If desired, use a pastry bag fitted with a 1/4-inch round tip.

    7. Squeezing the bag, follow the design you drew on the parchment paper, making the lines thick enough to hold together when the chocolate hardens, at least 1/4 inch.

    8. Place the webs in the refrigerator for about 1 hour or until they have hardened. Carefully peel the webs off the parchment. Store them in layers, separated by wax paper, in an airtight container at room temperature or in the refrigerator for up to 2 weeks.


    Christmas Spiderwebs: Sprinkle each web with 2 to 3 teaspoons red and green sprinkles while the chocolate is still soft.

    Dusty Spiderwebs: Sift 2 teaspoons cocoa powder over the finished spiderwebs.

    Frosted Spiderwebs: Sprinkle each web with 1 to 2 teaspoons superfine sugar before placing them in the refrigerator to harden.

    Halloween Spiderwebs: Sprinkle each web with 2 teaspoons orange and black sprinkles while the chocolate is still soft.

    Milk Chocolate Spiderwebs: Substitute 12 ounces milk chocolate for the white chocolate.

    Semisweet Spiderwebs: Substitute 12 ounces semisweet chocolate for the white chocolate.

    Spiderwebs with Spiders: Place a gummy spider into the middle of each web while the chocolate is still soft.

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