Maria
Cool Whip Candy is a delightful treat that combines the richness of chocolate with the lightness of whipped topping. These bite-sized candies are perfect for satisfying your sweet tooth and make a great addition to any dessert platter or gift basket. With a creamy chocolate center coated in a smooth chocolate shell and finished with a drizzle of white chocolate, these candies are sure to impress both kids and adults alike.
Why Make Cool Whip Candy
Cool Whip Candy is a simple yet delicious treat that requires only a few ingredients and minimal effort to prepare. With its creamy texture and indulgent chocolate flavor, it’s the perfect choice for satisfying your sweet cravings. Whether you’re looking for a quick and easy dessert to enjoy at home or a homemade gift to share with friends and family, Cool Whip Candy is sure to be a hit.
How to Make Cool Whip Candy
- Prepare Pan: Line an 8×8 inch pan with parchment paper.
- Melt Chocolate: In a large microwave-safe bowl, place the milk chocolate chips and microwave them on 50% power for 1 minute. Stir well, then add 1 tablespoon of vegetable oil. Microwave again in 30-second intervals, stirring between each, until the chocolate is smooth.
- Mix with Whipped Topping: Fold the thawed whipped topping into the melted chocolate until fully combined.
- Pour into Pan: Pour the mixture into the prepared pan and spread it evenly.
- Chill: Place the dish in the refrigerator and let it chill for 6 hours or overnight.
- Cut into Pieces: Once chilled, remove the candy from the dish and cut it into pieces.
- Coat with Chocolate: In a microwave-safe bowl, melt the chocolate melting wafers with vegetable oil. Dip each candy piece into the melted chocolate to coat it completely.
- Drizzle with White Chocolate: Drizzle the white chocolate over each candy piece using a piping bag.
- Chill Again: Return the candies to the refrigerator to chill for 30 minutes before serving.
Serving Suggestions
Serve Cool Whip Candy as a sweet treat on its own, or include it as part of a dessert platter alongside other goodies like cookies, brownies, and fruit.
Storage Information
Store Cool Whip Candy in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage, but be sure to thaw them in the refrigerator before serving.
Some Techniques or Tips
- Use a sharp knife to cut the candy into pieces, and clean the knife between cuts for neat edges.
- Work quickly when dipping the candy pieces into the melted chocolate to ensure they are evenly coated.
- Use a piping bag with a small, round attachment for precise drizzling of the white chocolate.
Variation
Experiment with different flavors of chocolate chips or melting wafers to create your own unique variations of Cool Whip Candy. You can also add chopped nuts, sprinkles, or other toppings for added texture and flavor.
FAQs about Cool Whip Candy
- Can I use dark or white chocolate chips instead of milk chocolate? Yes, you can use your preferred type of chocolate chips for the candy centers and coating.
- Can I skip the drizzle of white chocolate? While the drizzle adds an extra layer of flavor and visual appeal, you can omit it if desired.
- Can I use homemade whipped cream instead of frozen whipped topping? While frozen whipped topping provides convenience, you can use homemade whipped cream if preferred. Just make sure it is stabilized to maintain the candy’s texture.
Recipe Card
Cool Whip Candy
Equipment
Ingredients
- 22 ounces milk chocolate chips
- 2 tablespoons vegetable oil
- 8 ounces frozen whipped topping, thawed
- 2 cups chocolate melting wafers
- 1/2 cup white chocolate melting wafers
Instructions
- Line an 8x8 inch pan with parchment paper. Refer to the notes for helpful tips.
- In a large microwave-safe bowl, place the chocolate chips. Microwave them on 50% power for 1 minute. Stir well, then add 1 tablespoon of vegetable oil. Microwave again on 50% power for 30-second intervals, stirring between each interval until the chocolate is smooth. Once melted, remove from the microwave.
- Fold in the thawed whipped topping into the melted chocolate, stirring thoroughly with a rubber spatula until fully combined. The mixture will be thick.
- Pour the mixture into the prepared 8x8 inch dish, using the rubber spatula to scrape the sides of the bowl and ensuring all of the mixture is transferred.
- Flatten and smooth the mixture evenly in the dish, pressing it against the edges and into the corners. Note that the mixture will not level itself.
- Place the dish in the refrigerator and let it chill for 6 hours or overnight.
- Once chilled, remove the candy from the dish by lifting the parchment paper. Use a sharp knife to cut the candy into pieces, making 5 cuts from side to side and 3-4 cuts across the opposite side, resulting in about 1-½ inch pieces.
- Transfer each piece onto a large baking dish and return it to the refrigerator to chill while you proceed to the next step.
- In a microwave-safe bowl, place the chocolate melting wafers. Microwave them on 50% power for 1 minute. Stir well, then add the remaining vegetable oil. Microwave again on 50% power for 30-second intervals, stirring between each interval until the chocolate is smooth.
- Using two forks or dipping tools, dip each candy piece into the melted chocolate, ensuring it is completely covered before placing it back on the baking sheet.
- Repeat the dipping process for each candy piece, working one at a time. Once all candies are covered in chocolate, return the baking sheet to the refrigerator for 30 minutes.
- As the chilling time nears completion, prepare the white melting chocolate. Repeat step 9 using a clean microwave-safe bowl and the white chocolate. Once smooth, transfer the white chocolate to a piping bag with a small, round attachment.
- Drizzle the white chocolate over each candy piece by moving the piping bag back and forth. Once all candies are drizzled, return the baking sheet to the refrigerator for 30 minutes before serving.
GIPHY App Key not set. Please check settings