Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts

Saturday, April 4, 2015

Homemade Easter Candy

Looking for something to do this weekend? Try your hand at some of these fun and adorable Easter treats from around the internets!

Dress up some peeps...

Tuxedo Bunny Peeps - such a cute and easy way to make Peeps a little fancier! | from candy.about.com
Tuxedo Bunnies

Treat the nutella lover in your life...  (aka, me. Please make these for me!)

These fun Nutella cream eggs are dipped in white chocolate and decorated with sprinkles.  They make an adorable treat for Easter baskets.
Nutella Cream Eggs

Find the perfect use for sugar googly eyes...

Homemade Marshmallow Chicks
Marshmallow Chicks
Keep it simple and use up a whole bunch of that extra Easter candy...

Easter Candy Bunny Tail Mix
Bunny Tail Mix
Feeling extra ambitious? How about a fancy cake...

Easter Polka Dot Cake | SugarHero.com
Easter Polka Dot Cake

I'll be making these little cookie dough treats with my boyfriend tomorrow!
Easter Sunday Craft and Bunny
<<via>>

Friday, April 3, 2015

Chocolate Peep Cakes

We're just a few days before Easter and I really wanted to use that Peep mold again! I decided to try out a few more recipes to see just what would work. Also, I wanted everything to be peep shaped after I made those peeps last week!

Today I present... Chocolate Peep Cakes!!!


Aren't they cute!


The chocolate cake recipe that I used was a simple one. In fact I wasn't really impressed with the one I chose, so I won't be sharing the cake recipe today. You could probably even use a store bought cake mix., if you are low on time! What makes these cakes come together even faster is the frosting.


These cakes are very similar to petit fours because I used a poured fondant frosting. It took two layers of frosting to completely cover the chocolate, but it retained all the details of the peep cakes! The addition of some sprinkles and black sugar pearls and we have ourselves some cute little cakes!


They are the perfect treat to finish off your Easter holiday! These cakes were also very fun to make, I think I'll try my hand at real petit fours in the future.

Two Years Ago: Perry's Ice Cream Factory Tour
Three Years Ago: Grilled Chicken and Potatoes
Four Years Ago: Tortellini Soup

Thursday, March 26, 2015

Honey Marshmallow Peeps

I was supposed to be bringing you jelly beans for Easter this week. Unfortunately the jelly bean molds that I ordered a month ago haven't yet arrived. I thought giving Amazon a full month to deliver my order would be enough. Apparently I was wrong...

In order to keep up the holiday cheer and bring you all something sweet and Easter related, I picked up another mold at my local craft store. Instead of jelly beans, today we are making Peeps!!!


I've seen several recipes for homemade peeps around the internet. A bunch of people even being patient enough to hand pipe their peeps (just like how they were made at the Just Born factory in the beginning!). I gave hand piping a try...


It didn't work out. I fairly certain that the marshmallow recipe I used wasn't the right one for this particular method. The high amount of corn syrup in the marshmallow syrup lead to a softer final product. While the marshmallow batter wasn't appropriate for hand piping, it was perfect for filling molds!



Two molds, three jars of sprinkles, a box of sugar eyes and a few hours later, my own peeps were born.


And they are so adorable!


The honey flavor in this recipe is fairly mild and is seems to mellow as the peeps age.

Two Years Ago: Momofuku Confetti Cookies
Three Years Ago: Tarragon Chicken and Pesto Potatoes
Four Years Ago: Mango Lime Muffins

Vanilla-Honey Marshmallow Peeps
From Chocolates and Confections

I chose to go with the classic pink, yellow and blue colors, rather than going too crazy with orange or silver. I also used black sugar pearls instead of piping on chocolate eyes. The store bought peeps actually have eyes that are made out of carnuba, an edible wax. Rather than locating some wax and ruining my pans, I thought the sugar pearls were a good alternative!

3 tablespoons powdered gelatin (3 Knox envelopes)
1/2 cup cold water

1 1/2 cups sugar
3/4 cup light corn syrup (light not lite)
1/4 cup honey
1/2 cup water
1 tablespoon vanilla extract

Variety of colored sprinkles
Small black sugar beads

Lightly spray 2 Wilton Peep molds with cooking spray. Wipe out some of the oil with a paper towel.

Whisk gelatin into cold water and set aside while you prepare the sugar syrup.

Combine sugar, corn syrup, honey and water in a 2-quart pot. Bring to a boil over medium-high heat and clip on a candy thermometer. Allow the sugar syrup to boil undisturbed until it reaches 250 °F.

When syrup reaches 250 °F, pour into the bowl of a stand mixer and let sit until the temperature drops to 210 °F.  While the sugar cools, melt the gelatin in a hot water bath (or the microwave). Pour melted gelatin into the sugar syrup and start whipping on high with the whisk attachment.  Whip marshmallow batter for about 6 minutes, until white and fluffy. Add vanilla and whip to incorporate.

Transfer half of the mixture to a large piping bag, fit with a 1-cm round tip. Fill the peep and bunny molds to the top with marshmallow batter. Sprinkle the exposed bottoms of the marshmallows with different colors of sprinkles. Allow marshmallow to set for 3 hours.

Pop marshmallows out of the molds. Add sugar eyes. Coat marshmallows in colored sprinkles and let set for 1-2 hours before serving.

** Alternatively to using the peep molds, you can pour the marshmallow batter into a greased 9x13-inch pan. Stamp out marshmallows with these peep cookie cutters.


Friday, March 13, 2015

Candy Challenge 2015 -- ???

Of all the recipes that I post here at WITK, the ones that I enjoy the most are the candy recipes. Perhaps it's because I'm a scientist at heart and I love playing with boiling sugar. The difference of a few degrees in temperature of your sugar syrup will take you from a soft nougat to a hard caramel. The creative options for candy are endless. Sweet, salty, savory. Everything goes with chocolate.

After taking a break from candy making, I want to start bringing it back to the blog. I think the best way to do this is to challenge myself with a goal. My goal is to complete every single recipe in the cookbook - Chocolates and Confections, by the Culinary Institute of America. It will likely take longer than 1 year, as there are more than 150 recipes in this cookbook. At least I have a head start from the 2011 Candy Challenge, I've already made 12 of the recipes!



Truffles and Chocolates
Black Forest Truffles
White Chocolate Truffles
Sesame-Ginger Truffles
Dark Chocolate Liqueur Truffles
Coffee Truffles
Gianduja Truffles
Coconut-Lime Truffles
Honey-Lavendar Truffles
Green Tea Truffles
Milk Chocolate Liqueur Truffles
Orange Truffles
T'ings
Mint Meltaways
Chocolate-Dipped Anything
Peppermint Bark
Bark

Brittles, Toffees, and Taffies
Hardy Candy
Candy-Coated Fruits
Candy-Coated Apples
Peanut Brittle - Completed - July 27, 2011
Pecan Buttercrunch
English Toffee
Chocolate Taffy - Completed - August 27, 2011
Molasses Taffy
Saltwater Taffy
Peanut Butter Taffy - Completed - February 12, 2013
Soft Caramels
Caramel Apples

Fudge, Fondant, and Pralines
Chocolate Fudge
Vanilla Fudge
Root Beer Float Fudge
Peanut Butter Fudge
Maple Fudge
Penuche
Firefudge
Creamsicle Fudge - DONE
Fondant
Mint Patties
Cherry Cordials
Rock Candy
Pecan Pralines - Completed - July 24, 2012

Marshmallow, Nougat, and Jellies
Marshmallows - Vanilla-Honey Marshmallow - Completed March 26, 2015
Divinity
Chocolate Nougat - Completed - May 6, 2011
Peanut Butter Nougat - Completed - September 16, 2011
Nougat Torrone
Turkish Delight
Sponge Candy - Completed - May 12, 2012
Pectin Jellies
Agar Jellies
Citrus Confit
Chocolate-Coated Confit

Nuts!
Marzipan
Cherry-Almond Marzipan
Tropical Marzipan Squares
Walnut Marzipan
Toasted Hazelnut Squares
Pistachio Squares
Basic Gianduja
Layered Gianduja
Amigos
Buckeyes - Completed - June 6, 2011
Rochers
Almond Dragees
Chili Pecans
Caramel Corn
Coconut Joys - Completed - June 14, 2011
Turtles

Chocolate Molds and Cups
Buttercreams - Completed - April 12, 2011
Molded Cherry Cordials
Peanut Butter Bombs
Belle Helene
Black Pearls
Gianduja Molds
Dish of Dulce
Lattes
Passions

Layers of Flavors
Kitchen Sink Bars - Completed - August 29, 2011
Marshamels
Nutty Bars
PB&J Bars
Peanut Butter Goodness
Cocomels - Completed - November 7, 2013


Here's to mastering candy and chocolate once and for all! Are there any recipes on this list that you would like to see me tackle first?

Anyone want to join me on this journey? I promise to pair it up with an exercise routine, or a fool proof way to pawn off your treats on others!

J@H 2015 - Cadbury Creme Eggs

It's post-Mardi Gras, which means that we are in Easter season! I chose two classic and fun Easter treats to try and replicate for my Junk @ Home challenges this month. We're starting out with a controversial one, the Cadbury Creme Egg!


Why is it controversial? If you have missed out on the news this year, Cadbury Creme Eggs (in the UK) had their recipe tweaked this year. The chocolate shell chocolate was swapped from the original Dairy Milk chocolate to a Cadbury milk chocolate. Apparently they also decreased the number of eggs in a package and kept the price the same. Candy inflation!

Making these chocolates at home, you can choose whatever type of chocolate you want! Desire a dark chocolate creme egg? No problem. White chocolate and peanut butter shell? Why not!

I started off trying to make the creme egg in the traditional way. You create the two halves of the egg and then join them together. This proved to be pretty tricky and a bit of a mess...



Attempt number one was a bit of a fail. The two half shells didn't melt together and the creme filling oozed everywhere! The candies got stuck in the molds and took a few good whacks to remove. There was creme filling all over the place. I decided to change my game plan and create half-shell creme eggs. Besides, a store-bought creme egg is a mouthful.  Half a serving is really the way to go! (That's what I'm telling myself at least)


Creating these half-shell creme eggs was super easy and they're so cute! I went with a rich milk chocolate for the shell and a vanilla-flavored creme filling. Just a few short steps and you can also have some homemade creme eggs for Easter!


Step 1. Fill the candy molds completely with melted chocolate. Wait five minutes and pour out chocolate. (You can pour it back into the bowl with the melted chocolate, or onto a silpat).

Step 2. Add a drop of yellow-tinted filling.


Step 3. Fill with white-colored creme, until just below the top of the mold.

Step 4. Cover creme filling with melted chocolate. Level off bottoms with an offset spatula.

Set the candies by putting the candy molds in the fridge for 30 minutes. Flex the molds and pop the candies out. Share with your friends!


One Year Ago: Portuguese Sweet Bread
Two Years Ago: Red Lobster Cheddar Bay Biscuits & Cajun Chicken
Three Years Ago: Sponge Candy Cupcakes
Four Years Ago: Green Velvet Cupcakes

Cadbury Creme Eggs
Majorly adapted from This Website

I adapted this recipe from the original to remove all concern over corn products and GMO foods. I source my glucose syrup from a place in Manhattan, you can get the same stuff from Amazon! This glucose syrup is made from non-GMO wheat and will set any fears to rest. If you don't have concerns with using corn syrup (I use it all the time too), feel free to substitute corn syrup for glucose.

Egg candy molds (I got mine from Michaels)

12 ounces Milk chocolate, melted and tempered

1/4 cup glucose syrup (85g)
2 tablespoons unsalted butter, room temperature
1 1/4 cups powdered sugar (160g)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon water
Yellow food coloring

Beat together glucose syrup and butter. Sift in powdered sugar and beat to combine. Add vanilla extract and salt, mix until combined. Add tablespoon of water and beat until creamy and smooth. Scoop out 1/4 cup of creme and tint with yellow food coloring.

You can load the two creme colors into piping bags or zip top bags. It is easier to pipe the filling into the candy shells, rather than trying to scoop it in with a spoon.

Fill candy molds all the way to the top with melted chocolate. Wait 5 minutes. Pour out chocolate and let the molds drip for 1 minute. Flip back over and let set for 30 minutes.

Pipe a "yolk" into the bottom center of the candy shell with the yellow creme. Cover with white creme, filling almost all the way to the top.

Cover with more melted chocolate. Use a knife or offset spatula to even out the tops of the candies.

Pop the molds into the fridge for about 20-30 minutes, or until the chocolate is set. Remove from the fridge and flex the molds to release the candies. Happy Easter!


Monday, December 15, 2014

Candy Cane Mallomars

It's that time of year again!


I have had very little time to bake cookies this year. In addition to moving house recently, the oven in said new house keeps breaking. Basically, we need a new controller board for the oven. The oven keeps powering off at random times. For that reason, I wound up sending my cookies out two days late. Sorry cookie matches!!!


I held strong to tradition and made a holiday mallomar for the cookie swap. This year I went with the classic flavor of candy canes and added a little visual flair with some red and white. Not only is there peppermint flavoring in the marshmallow, I crushed up a whole box of candy canes and added them to the marshmallow. Sweet and crunchy!


Many thanks go out to Lindsay and Julie for organizing the Great Food Blogger Cookie Swap. Not only were there packages of cookies flying all over the world, we also partnered with Cookies for Kid's Cancer and raised money for a good cause.


Since I wasn't able to cook a ton of cookies for the holidays this year, I don't have a bunch of fun new cookie recipes for you. I'm very, very sad about this. Luckily, you can drop by the GFBCS round-ups and see an amazing selection of cookies. Or, you can give these mallomars a try!

One Year Ago: Gingerbread Mallomen
Two Years Ago: Triple Peanut butter and chocolate cookies
Three Years Ago: Peppermint & Chocolate Mallomars
Four Years Ago: Banana Whoopie Pies

Monday, December 16, 2013

Christmas Fudge

We're in the home stretch of the holiday season and it's time to bombard you with a few more festive recipes!  I think we're just about two weeks away from not wanting to see anything peppermint, pumpkin or cranberry related for another year. Until that time comes I'm going to revel in those flavors! Get ready for a holiday countdown of flavor!


Up first is some pretty amazing and easy peppermint and chocolate Christmas fudge.  It's not the holiday season to me until I order my first peppermint hot chocolate from Starbucks.  This fudge is like a condensed, one inch square version of that drink.


I've made a few different varieties of fudge and I think I prefer this method to the classic boiled sugar method. No candy thermometer, no pot and no careful crystallization required. Just microwave, stir and pour. It's incredibly creamy and smooth. I made this batch of fudge for the boyfriends holiday office party and apparently it was gone in no time! I know I had a few pieces for myself.

One Year AgoEggnog Mallomars
Two Years AgoCoconut Brownies
Three Years AgoDark Chocolate Hearts

Easy Christmas Fudge
A Wilde Original

1 (14-oz) can fat-free sweetened condensed milk
3/4 cup semisweet chocolate chips
2 tablespoons cocoa powder
3/4 cup vanilla chips
2 tablespoons powdered sugar
1/2 teaspoon peppermint extract
1/4 cup candy canes, crushed

Line an 8-inch pan with wax paper.

Combine 9 tablespoons (7 ounces) sweetened condensed milk with chocolate chips and cocoa powder.  Microwave on high for 1 minute.  Stir until the chocolate chips are melted and the mixture is smooth.  Pour into the prepared pan and smooth out.  Place in the fridge while you prepare the peppermint  layer.

Combine remaining sweetened condensed milk with vanilla chips.  Microwave for 1 minute, stir until mostly melted.  Add powdered sugar and peppermint extract and stir until smooth.  Pour over chocolate layer and smooth out.  Sprinkle with crushed candy canes and gently press in.  Place in the fridge for 2 hours to harden.

Cut slab of fudge into 25 squares.

Monday, December 2, 2013

Cherry-Lemonade Marshmallows

Sometimes it's fun to give and receive handmade gifts and nothing is more fun to make and give than marshmallows! I've made a long list of different varieties here at WITK, including peppermint, blueberry and birthday cake. These marshmallows are a little different because they contain no corn syrup!


That's right, these marshmallows are actually made using chemistry! The main ingredients for these fluffy pillows are sugar, water and cream of tartar.  Cream of tartar is actually the mild acid - potassium bitartrate. By adding this acid to the sugar solution and introducing heat, the cream of tartar actually catalyzes the breakdown of the sugar (sucrose) molecules into its components - glucose and fructose.  Do you know what is in corn syrup? It's glucose and fructose! We just made our own corn syrup, in situ! (thought I would throw in a little more sciencey verbage for you there.)


So if you aren't a fan of using corn syrup, you should give this recipe a try! The combination of cherry and lemon makes these more of a summer flavor than a winter one, but who doesn't want to be reminded of those warmer days? Whip up a huge batch of these and hand them out to your friends this holiday season! You can even use organically grown sugar and organic cream of tartar (I'm thinking it's collected from organically grown grapes?) and make organic marshmallows!

One Year Ago: Apricot-garlic Pork Tenderloin and Potatoes and Fennel
Two Years Ago: Coconut Brownies
Three Years Ago: Salted Caramel & Chocolate Crostata

Cherry-Lemonade Marshmallows
Adapted from Sweet Confections

These marshmallows came out a little airier and stickier than my usual recipe. This makes a lot of marshmallow, the recipe is easily halved if you don't want two full pans of marshmallows!

For the Lemon Layer
1/4 cup cold water
1/2 cup freshly squeezed lemon juice
3 tablespoons powdered gelatin
1 cup water
3 1/4 cups granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon kosher salt
1 teaspoon lemon zest

For the Cherry Layer
3/4 cup pureed cherries
3 tablespoons powdered gelatin
1 cup water
3 1/4 cups granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon kosher salt

For the marshmallow coating
2 cups cornstarch
1 cup powdered sugar

Lightly coat two 9x13-inch pans with cooking spray. Gently wipe out the excess with a paper towel.

In a small bowl, whisk together cold water, lemon juice and powdered gelatin. Set next to the stove and allow to bloom.  In a 4-quart pot, combine water, sugar, cream of tartar and salt. Bring to a boil over medium heat. Clip on candy thermometer and cook until sugar dissolves and temperature reaches 250ºF.  Remove from the heat and let cool for 5 minutes.  Add bloomed gelatin and whisk until dissolved.

Pour marshmallow syrup into the bowl of your stand mixer.  Whip with the whisk attachment on high for about 10 minutes.  Add lemon zest and whip for another minute, or until batter is shiny, fluffy and almost completely cool.  Pour into the prepared pans, half in each pan.

Clean out all your equipment and make cherry marshmallow layer!

In a small bowl, whisk together pureed cherries and powdered gelatin. Set next to the stove and allow gelatin to bloom.  In a 4-quart pot, combine water, sugar, cream of tartar and salt. Bring to a boil over medium heat and clip on your candy thermometer. Boil until the sugar dissolves and the temperature reaches 250ºF.  Remove from the heat and let cool for 5 minutes.  Add gelatin and whisk until dissolved.

Pour marshmallow syrup into the bowl of your stand mixer and whip on high for 10-12 minutes, until shiny, fluffy and almost cooled.  Add some red food coloring if you want a darker color. Pour cherry marshmallow batter on top of the lemon layer.  Let marshmallow sit for 4 hours to solidify.

Mix Cornstarch and powdered sugar and place in a large bowl.  Set a mesh sieve over a bowl and get a storage container ready.  Dust your countertop with some of the cornstarch mixture and remove the marshmallow slab from the pan. Dust the top and sides with the cornstarch mixture. Using either a pizza cutter or a chefs knife, cut marshmallow into 1-inch strips. Cut the strips into 1-inch cubes.  Toss the cubes into the bowl of cornstarch and powdered sugar.  Toss to coat.  Transfer marshmallows to the mesh sieve and shake off excess powder.  Transfer to the storage container.

Marshmallows will keep for 2 weeks in an air-tight container.

Tuesday, November 12, 2013

Grape Tangy Taffy

It used to be simply called Tangy Taffy.  And I ate yards and yards of the stuff when I was a kid.  It was my go to movie treat when we went to the theater as a family. I remember stopping at the 7-11 (because their candy was always on sale) and picking out two pieces of candy with my brother and dad.  The brother would usually go for something chocolate, dad too.  Now there's a guy who likes his chocolate bars.  Personally, I would get something that would last a long time. A slab of tangy taffy would last well over half the length of the movie. I loved its strong flavor and tangy bite.


Thursday, November 7, 2013

Cocomel Candy Bars

I have been going through a ton of sugar these past few weeks.  I've decided now is a good time of year to get back into candy making since it is the biggest candy eating season of the year! I need to head to the grocery store and stock up on sugar when it goes on sale.


Today we have a combination of two of my favorite candies - caramel and coconut!  These were not a good candy for my braces.  Shh, don't tell my orthodontist!  The coconut is crunchy and fluffy, while the caramel is smooth and sweet.  Just look at those little vanilla seeds dotting the caramel!  So adorable.


PS - these were delicious and totally worth the extra brushing.

One Year Ago: Visiting Montreal
Two Years Ago: Honey Roasted Peanut Butter Cookies
Three Years Ago: New England Cranberry Chutney

Cocomels
Adapted from Chocolate & Confections

For the Coconut layer

1 ounce (2 tablespoons) water
3 ounces (1/4 cup plus 2 tablespoons) sugar
6 ounces (1/2 cup) corn syrup
8 ounces (2 cups) sweetened shredded coconut
1 ounce (1/4 cup) marshmallow creme

For the Caramel layer

1 ounce (2 tablespoons) water
4 ounces (1/2 cup) sugar
1/4 vanilla bean, split and scraped
3.5 ounces (1/3 cup) sweetened condensed milk
3 ounces (1/4 cup) corn syrup
1/5 ounces (3 tablespoons) butter, room temperature

1 pound chocolate

Coat an 8x8-inch pan with cooking spray and line with plastic wrap.

In a small 2-quart saucepan, combine water, sugar and corn syrup and clip on a candy thermometer.  Bring to a boil over medium heat and cook until the temperature reaches 246 ºF.  Remove from the heat and add coconut, stir until completely coated.  Add marshmallow creme and stir with a rubber spatula.  Pour candy mixture into the prepared pan and smooth out with an offset spatula.

Set a bowl of icey water next to the stove along with some spoons. In a 2-quart pot, combine water, sugar, vanilla bean, sweetened condensed milk, corn syrup and butter.  Stir while cooking over medium heat.  Clip on a candy thermometer and cook until temperature reaches 240 ºF.  Dip a spoon in the caramel mixture and plunge into the icey water for 5 seconds.  Test the caramel for hardness.  If it's still very liquidy, continue to cook until temperature reaches 245 ºF. Pour caramel over the coconut layer.  Let set for at least 2 hours.

Temper chocolate in a double boiler.  Once slab of candy is set, remove from the pan by pulling up on the plastic wrap.  Set on the counter, caramel side up.  Pour some of the tempered chocolate on top of the caramel and smooth out with an offset spatula.  Allow chocolate to set.

Flip candy slab over and peel off plastic wrap. Trim the edges so the slab is square.  Cut slab into 12 bars.  Place candy bars on a wire rack.  Pour tempered chocolate over the bars.  Garnish with extra shredded coconut if desired.  Once coated, move to a piece of parchment paper to set.

Tuesday, October 29, 2013

Happy Halloween!

Halloween week is upon us and I'm so excited!  Halloween was always my favorite holiday of the year.  Getting dressed up, trick or treating, eating all those tiny candy bars.  So much fun.  I'm pretty sure I went trick or treating all the way into high school.  Well, I went until I shot up six inches and couldn't pull off "cute" anymore. Nobody wants to give a five foot nine girl candy.

I decided to make one final Halloween treat for all of us.  After Christine shared with me what good candy corn is supposed to taste like (vanilla and sugar), I decided to make my own version of candy corn.  

Candy corn mallomars!


Using my favorite almond sugar cookie and simple vanilla marshmallow recipes, these mallomars came together quickly.  I also was sure to use high quality sanding sugars (because cheap-o ones taste a little bitter) to give a little sparkle and shine to these treats.


Now I think I'll go and hand these out to the people that work around my apartment building.  We don't get trick-or-treaters, so I'll just have to make my own fun!  



One Year Ago: Hurricane Sandy! & Butternut Squash Cake
Two Years Ago: Pumpkin Raisin Muffins
Three Years Ago: Butternut Squash Soup

Candy Corn Mallomars
A Wilde Original

For the Cookies

1 stick butter, room temperature
3/4 cup powdered sugar
1/4 tsp salt
1/4 cup almond flour
1/2 tsp vanilla
1 egg
1 3/4 cup all-purpose flour
Yellow food coloring

In a large bowl, beat together butter, powdered sugar and salt until smooth.  Add almond flour and vanilla and beat until combined.  Using a rubber spatula, scrape down the edges.  Add egg and combine.  Finally, add flour slowly until completely mixed.  Add enough yellow food coloring to give a bright yellow dough, mix until evenly colored.

Scrape batter out of the bowl and onto a large piece of plastic wrap.  Place dough on a large piece of plastic wrap and fold over.  Gently press dough flat with your hands.  Using a rolling pin, roll out dough to 1/4-inch thickness.  Place dough on a baking sheet and put in the fridge for 30 minutes.

Lightly dust work surface with flour and unwrap chilled dough.  Stamp out dough with a 2-inch round cookie cutter and place cut dough onto a parchment lined baking sheet.  Place this baking sheet in the fridge for 30 minutes.  Collect dough scraps and roll into a ball and re-chill and cut until you use all of the dough.

Preheat oven to 350 F while the cookie dough shapes are chilling.  Take cut dough straight from the fridge and place in the oven.  Bake for 10-12 minutes, or until the edges are just starting to turn golden brown.  Remove from the oven and let cool, on the baking sheet, on a wire rack for 1 minute.  Remove cookies from the sheet and let cool completely before decorating.

For the Marshmallow

1/4 cup plus 1 tablespoon cold water
2 teaspoons vanilla extract
1 1/2 tablespoons powdered gelatin

1/4 cup plus 2 tablespoons water
1/2 cup plus 2 tablespoons light corn syrup
Pinch kosher salt
3/4 cup granulated sugar

Orange food coloring
Orange sanding sugar or sprinkles
White sanding sugar

In a small bowl, whisk together 1/4 cup plus 1 tablespoon water and vanilla.  Add powdered gelatin and whisk until no more lumps are present.  Set near the stove.

In a 2-quart pan, combine 1/4 cup plus 2 tablespoons water, corn syrup, salt and sugar.  Clip on a candy thermometer and bring to a boil over medium heat.  Allow the sugar to dissolve undisturbed and let the temperature rise until it reaches 250 ºF.  Remove sugar syrup from the heat and whisk in bloomed gelatin.

Pour syrup into the bowl of your stand mixer with whisk attachment.  Turn it up to high speed and whip for 8- 10 minutes.  Once the mixture is white, glossy and fluffy, transfer about 1 1/2 cups into a piping bag.  Add orange food coloring to remaining marshmallow in the bowl and beat until the color is even and bright.  Transfer orange marshmallow to a second piping bag.

Pipe rounds of orange marshmallow on top of the cookies.  Top with a dollop of white marshmallow.  Let marshmallow set for 30 minutes.  Dip white marshmallow tops in white sanding sugar.  Sprinkle orange marshmallow with orange sanding sugar.  Pretty!

Monday, October 21, 2013

Gingerbread Truffles for Halloween!

I posed a question a few weeks ago, asking what candy reminds everyone most of Halloween.  The overwhelming response was candy corn, candy corn, candy corn! There seems to be two camps when it comes to the stuff.  Love it or hate it.  Personally, I'm not a fan.  The reason? I don't know what it's supposed to taste like.


I don't like things that don't have a distinct flavor. This is the reason that I don't like Coke or Pepsi, what are they trying to taste like?  Don't answer cola.  That's not a sufficient answer for me.  Oddly enough I really like Dr Pepper, which is basically cherry coke.  I know, I'm strange.


So, candy corn. Right. I went to the grocery store and even bought myself a bag of the classic treat.  I had a few pieces and put the bag away.  The only flavor detectable in a piece of candy corn is sugar.  And a little wax.  I wanted to make some candy Halloween, but I didn't want to make something with no flavor just for the sake of cuteness.  I wanted something with flavor and holiday cheer.


Enter these truffles.  They make look simple and unassuming, but they are packed with flavor.  They taste like Halloween in a bite.  The chocolate center is rich and smooth, with a hint of pumpkin spice and the outside is crunchy and oh so festive.  You won't need more than one of these truffles to satisfy your chocolate and Halloween cravings.


One Year AgoHomemade Almond Milk
Two Years AgoChicken Caesar Pasta Salad
Three Years AgoAcorn Squash Ravioli with Cranberry-Walnut Sauce

Gingerbread Truffles
Adapted from Making Artisan Chocolates

I used my scale and measured the chocolate in grams.  It was much more specific than relying on the markings on the chocolate bars.  You can do it either way, a few fractions of an ounce more of one chocolate or another won't change the flavor too much!

The fridge will be your best friend during this recipe.  If you find that your chocolates are getting too soft at any point, just pop them in the fridge for 5 minutes.

2 ounces (56g) 64% bittersweet chocolate
2 ounces (56g) 84% dark chocolate
3/4 ounce (21g)  milk chocolate
7 1/2 tablespoons (105g)  heavy cream
2 teaspoons (14g) light corn syrup
1 1/2 teaspoons (7g) butter, cubed, at room temperature
Pinch of salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg

1 cup puffed rice cereal
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 pound white chocolate

Chop all chocolates and place in a large bowl.  Combine heavy cream and corn syrup in a small pot.  Bring to a boil over medium-high heat.  Once the cream comes to a rolling boil, pour over chocolate and let sit for 2 minutes.  Stir with a silicone spatula until smooth.  Using a candy thermometer, let chocolate sit until cooled to 95 ºF.  Add butter and spices and stir until butter is all melted.  Let ganache cool for about 40 minutes and transfer to a piping bag.

Line a baking sheet with parchment paper.  Pipe small blobs of chocolate ganache onto the parchment paper.  If the ganache is too loose and won't form balls, place the piping bag in the fridge for 2 minutes. Roll the blobs of chocolate in your hands until round.

Preheat oven to 350 ºF.  Place puffed rice cereal and remaining spices in a 9x9-inch baking pan.  Toast cereal for about 5 minutes. Transfer to a food processor and pulse 5-6 times, or until cereal is mostly broken up.  You don't want it all to be dust.  Return to the baking pan.

Melt white chocolate in a double boiler (Or bowl set over a simmering pot of water).  Dip truffles one at a time.  Tap off excess chocolate and drop in the cereal crumbles.  Sprinkle top with more cereal and roll around truffle to coat completely.  Let truffles sit in the baking pan until the chocolate is completely set.

Store truffles in the fridge, but bring to room temperature before enjoying!

Linking up at Tasty Tuesdays

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Thursday, August 29, 2013

Sour Apple Fruit Chews

With the unofficial end of Summer just a few days away, I thought I would start the transition to Fall gently.  With candy.  Apple flavored candy.  Oh yeah, and it's super tart.

Thursday, August 22, 2013

Blueberry Chocolate Truffles

I haven't made you candy in such a long time!  In order to make up for it, I made you the most decadent chocolate treat around - the truffle.


Made from chocolate, heavy cream and butter, these truffles are not diet friendly.  In reality though, you won't want to eat more than one.  They satisfy a chocolate craving in just two bites.


These aren't just chocolate truffles though, they are infused with blueberry flavor!  You don't have to wait for blueberries to be in season to make these, you just have to find a box of blueberry tea at the store.


After making these truffles I realized that I've been missing the fun of candy making.  Get set to see some more candies this fall!  The holidays are going to be sweet around here.



Sunday, August 4, 2013

Candy Collection

I'm reorganizing my website, you'll see a few repeat posts popping up here over the next few hours!

Thanks for coming along on Candy Challenge 2011!!!  I can't believe what a year it has been and how much sugar, corn syrup and chocolate I have gone through!  While the year is over, my candy-making adventure has only begun.  This year has really taught me that you can make anything yourself, you don't have to resort to buying it from the store.  I have several requests from you all to complete and a new candy cookbook to delve into, so look forward to new candy recipes in the new year.  Haven't tried making candy yourself?  Give it a go this year, it's totally worth it.































If you want to make your own candy, the following tools with come in handy!
1a. Candy Thermometer (makes boiling sugar a lot easier)
1b. Digital Candy Thermometer (My new favorite!)
2. Heavy pot with tall sides
3a. Parchment paper
3b. Silpats
5. Cookie sheets
6. Candy molds (they are super cheap, between $2-3 a piece!)
8. Stand mixer or Hand mixer (you'll develop some mean biceps using a hand mixer!)
9. Gloves (you can get these at Michaels or other craft store)
10. Candy dipping tools
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