23Feb
Categories: Candy, Dessert
This weekend, I tried my hand at creme brulee:
I used Alton Brown’s recipe for Creme Brulee, and its pretty easy to make. Its also a tasty dessert that you’d have to go to a pretty fancy restaurant for. Plus, you get to use a torch!
Read more »
27Jan
The marshmallows were pretty delicious. They took about a day to really develop the right texture and flavor — a little more setting up, and a little drying out. I rolled them in a powdered sugar/cornstarch mixture too:
We shared them with some friends, and they commented that they were even better than store-bought marshmallows.
I thought I’d post the recipe as well…
Read more »
23Jan
White, fluffy, and sweet — Marshmallows! I saw this book at the library, and had to try my hand at making marshmallows. First, you boil it:
Read more »
15Oct
Yummy divinity! I got a candy thermometer recently and decided to try my hand at making divinity. Candy making is a skill developed by making candy over and over and over. Its tricky because you have to get the sugar to just the right temperature to get the properties you want — think of marshmallow, nougat, divinity, and caramel — and then you have to work with it before it hardens, crystallizes, or burns. And then there’s the weather to deal with. On humid days, some things just won’t set up.
So, I gave it a shot. My first time making divinity:
And it came out.. OK. I think it was still a little bit soft when I started spooning it out, so they oozed down a little more than they should have. The flavor was just OK too. It didn’t have the intensity or the bite that my mom’s divinity has. I didn’t quite use the right tool either. I used my KitchenAid’s wire whip to whip the eggs, and I should have switched to the regular beater when I poured in the sugar-lava. Instead, I kept with the wire whip, and as it thickened it didn’t seem to stir very well. I’ll have to try again another day!
Recipe:
Divinity
Ingredients
2 1/2 C Sugar
1/2 C Water
1/2 C Light-colored Corn Syrup
2 Egg whites
1 tsp Vanilla
Food coloring (optional)
1/2 C candied fruit or nuts (optional)
Directions
- Stir together sugar, water, corn syrup in a sauce pan, and boil (without stirring) to 260F (hard-ball stage)
- Beat egg whites until stiff peaks form
- Slowly pour hot mixture into egg whites while beating continuously for about 3 minutes. Beat a further 5-6 minutes or until the candy starts to lose its gloss
- Spoon onto parchment paper or lightly sprayed cookie sheets
Allow to set up and cool completely before eating. Store for up to a week.
08Jan
This is a new recipe that my wife wanted to make, and they turned out very good. We’ll be making these again for a Christmas treat, or perhaps throughout the year… They taste a lot like York peppermint patties.
Peppermint Patsies from The Best Christmas Ever with Mary Engelbreit, pg. 101
Ingredients
1 Pound confectioners sugar (powdered sugar)
3 tablespoons unsalted butter (softened)
1 tablespoon peppermint extract
1/2 tsp vanilla
1/4 tsp salt
1/4 C evaporated milk
2 C semi-sweet chocolate chips
2 tablespoons vegetable shortening
2 ounces white chocolate, chopped
Small red candies for decorating (like sprinkles)
Directions
- Cover wire rack with waxed paper and set aside. In large bowl of electric mixer, at medium speed, beat the sugar, butter, peppermint extract, vanilla, and salt until combined. Add the milk and mix well.
- Roll the dough into 1-inch balls and place on an ungreased baking sheet. Refrigerate 20 minutes. Using a clean glass with a flat bottom, flatten each ball to a 1/4-inch thickness. Refrigerate 30 minutes longer, then freeze for 10 minutes.
- Meanwhile, in a double-boiler over gently simmering water, melt the semisweet chocolate and the shortening; stir until smooth. Let cool for 10 minutes.
- Dip the patsies in to the chocolate mixture, turning to completely coat. Place the patsies on the perpared wire rack. Freeze for 5 minutes to harden the chocolate.
- In a double boiler over gently simmering water, melt the white chocolate. Transfer to a resealable plastic bag. Snip of a tiny corner of the bag. Drizzle the patsies with the white chocolate. Sprinkle with the red candies and let set.
Makes 2 dozen.
Tips
- Had to refrigerate the mixture to solidify it a little before it would hold its shape as a ball
- We made ours into small balls — maybe 1/2-inch in diameter
08Jan
Caramel Corn is a favorite candy around the holidays, and this is a really good recipe from my wife’s family:
Caramel Corn
Ingredients:
1/2 C butter
1 lb brown sugar
1 C white corn syrup
1 (15-oz) can sweetened condensed milk
1 tsp vanilla
2 C peanuts or almonds (optional.. although I wouldn’t recommend them)
3 gal. popped corn
Directions
- Combine butter, brown sugar, and white corn syrup in a sauce pan
- Bring mixture to a boil on medium heat, stirring continuously
- Stir in condensed milk; continue stirring until the mixture forms a soft ball in cold water
- Pour caramel sauce over popcorn. Fold together, trying not to smash the popcorn
