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
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
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
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.