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

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

Follow me to Tasty Tuesdays at Anyonita Nibbles

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

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

Tuesday, July 9, 2013

Happy Birthday WITK!

That's right, it's my birthday!


Actually, to be precise, it's Wilde in the Kitchen's birthday!  Or it was last week.  I'm so terrible with dates.


It's been three whole years since I first put my fingers to the keyboard and typed up my very first post.  It's amazing how many things have changed since June 2010.


In three years I have...

- had four different home addresses
- completed two natural product syntheses
- started and ended my first job in industry
- finally moved in with my long term love
- visited 14 different countries


My cooking and baking skills have improved dramatically since I first decided to join the ranks of the food blogger.  Some things I thought I would never make, but have, include...

- sponge candy
- coconut milk
- Greek yogurt, from scratch
- potato gnocchi
- my own ketchup & mustard


There were so many side effects of starting WITK that I never expected.  Of course I planned on trying my recipes and stretching my culinary skills.  I had hoped my photography skills would improve (something I'm still working on!).  I never thought I would come to know so many great people, make new friends and become part of a larger community.


Thanks so much to everyone out there in the world that has made WITK as fun as it is, for supporting me in my crazy kitchen endeavors and giving me a reason to keep on going.

Have a slice of cake to celebrate WITK turning 3.  I wonder what the next few years will bring?

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