Cool Whip Candy with these 3 ingredients is like three musketeers bar! The inside is soft and soft chocolate It looks so easy to make on the surface. It’s the kind of snack you keep hidden in the freezer and sneak away over and over again!
Why This Candy Is Pure Magic
- Light and fluffy center:The whipped cream melts in your mouth! It feels soft and airy and is light without being heavy.
- Stress Free:It’s super easy to make with just 3 ingredients, and even chocolate lovers will love it.thank you!
- Great for sharing:Cut into bite-size pieces for a sweet homemade treat for gifts, parties, or Valentine’s Day.
cool whip candy ingredients
- Turn on the switch:For a sweeter taste, use more white chocolate chips or milk chocolate. For a less sweet taste, use more dark chocolate.
- fine chocolate It will give you the best taste and texture.
- Add mixin:Fold in some chopped nuts for a little crunch or mix in some sprinkles for a festive treat for the holidays or special occasions.
- Please dress:Once the coating is well done, sprinkle chocolate on top.
- Try the truffles:Use a small cookie scoop to form balls, place on a parchment-lined baking sheet, and freeze before dipping.
How to Make Awesome Whip Candy
This easy candy recipe is simple enough to make any day of the week! Just add three ingredients, mix quickly, cool, and you’ll have smooth, creamy chocolate treats every time. If you like making your own sweets, try my homemade caramel or cherry cordials.
- Melt the chocolate:Line an 8×8 inch pan with parchment paper and lightly spray with cooking spray. In a large microwave-safe bowl, melt the milk chocolate chips in 30-second intervals. Stir every time until smooth.
- Fold it into a nice whip: Add whipped topping to bowl and fold until smooth. Pour chocolate mixture into prepared baking dish and spread.
- chill: Freeze for 30-60 minutes until hard enough to cut.
- one part: Once firm, remove from the pan and cut into 36 squares with a sharp knife. Place back in the freezer until ready to soak.
- coat: Melt semisweet chocolate chips in 30-second intervals, stirring until smooth. Dip the candy pieces into the melted chocolate, letting the excess drip off. Place on a parchment-lined sheet or lightly greased wire rack. Allow the chocolate to harden over the Cool Whip candy before serving.
Alyssa’s Expert Tips
Dipping is optional. However, dipping gives the candy a more refined candy store finish. For best results, use candy melts or coated chocolate. Add 1-2 teaspoons of vegetable oil to the melting chocolate for a nice, smooth finish.
Refreshing whip candy with 3 ingredients
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ingredient
- 24 oz. milk chocolate chips Preferably high quality, such as Guittard or Ghirardelli.
- 1 (8 ounces) Defrosted container whipped topping I used Cool Whip brand.
- 12 oz. semi-sweet chocolate chips Preferably high quality, such as Guittard or Ghirardelli.
guideline
- Line an 8 x 8 inch baking pan with parchment paper and very lightly spray with nonstick cooking spray. Set aside.
- addition 24 oz milk chocolate chips Place in a large microwave-safe bowl and microwave in 30-second intervals. Stir at intervals until completely dissolved and smooth.
- add 1 (8-ounce) container thawed whipped topping Place in a bowl and fold until fully combined and smooth. Pour into the prepared baking pan and smooth the top.
- Place the baking pan in the freezer for 30-60 minutes. Once completely cooled, remove from pan and cut into 36 squares. Place back in the freezer until you are ready to dip the chocolate.
- fuze 12 ounces semisweet chocolate chips Microwave in 30-second intervals, stirring between each interval, until completely smooth and melted.
- Carefully and quickly dip the cooled candy pieces into the melted chocolate until fully coated, then pat off any excess chocolate and place on a baking sheet lined with parchment paper or on a lightly greased wire rack over a piece of parchment paper.
- Let the chocolate set completely before serving.
memo
- refrigerator: Store in an airtight container for up to 14 days.
- Freezer: You can store it in an airtight container or freezer bag for up to 1 month. You can thaw them by freezing them, refrigerating them overnight, or leaving them at room temperature for about an hour.
- Stay ahead: Cool Whip base can be made up to 24 hours in advance, covered and stored in an airtight freezer-safe container in the freezer before dipping and serving.
nutrition
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