Ting-a-Lings I
Ting-a-Lings I
I remember my grandmother and my mother making these, so after reading through several recipes on the internet, this is what I put together. Lots of variables to make this your own signature candy.
Ingredients
- 500 grams almond bark, (1 lb)
- 2 cups chow mein noodles
- 1 cup mini marshmallows
- 1 3/4 cup roasted peanuts
Instructions
- Setup a double boiler on medium heat, add the almond bark or a combination of bark and chocolate chips. Line two baking sheets with parchment. (I had half a bag of chips on hand so I used those with the almond bark.)
- While the chocolate is melting, measure out the noodles, marshmallows, and peanuts and place them in a large mixing bowl. Use a rubber spatula and toss them together. (I used trail mix in place of the peanuts.)
- When the chocolate is fully melted and smooth, remove from heat and let sit about 5 minutes to let it cool just a bit.
- Pour the chocolate into the chow mein noodles.
- Use the rubber spatula again and toss everything together. What works really well is using the spatula with one hand and a large spoon with the other hand. Toss until everything is coated with chocolate.
- Drop by tablespoons on the prepared baking sheets. Set the sheets aside to cool.
- When the candies are cooled and solid, remove from the parchment and place on a serving tray. Serve and enjoy.
Notes
For pricing in Thailand, I have never seen US made "chow mein noodles" as they are different than Chinese noodles which is a type of ramen. So a good alternative, and the original way ting-a-lings were made, is with corn flakes. With the corn flake alternative, this would be low cost per serving.
Variants: 1. Use almond bark only, or milk chocolate chips, or semi-sweet chocolate chips, or dark chocolate chips, or any combination (I used 8 oz almond bark and 8 oz milk chocolate chips). 2. For the roasted peanuts, just keep that amount to 1 3/4 cups and consider using roasted almonds, cashews, mixed nuts, or trail mix (the trail mix I used was walnuts, dried apples, cranberries, and raisins). 3. For a Christmas theme, use vanilla almond bark and lightly sprinkle each candy with red and green candy sprinkles.
Adapted from several similar recipes.
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