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Classic Snacks Made From Scratch: Sweets And Candies

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Sweets & Candies are always a great pick me up after a long hard day and now with Classic Snacks we can enjoy some popular sweet treats on any occasion.So if your really interested in taste testing, this chapter does include some delicious homemade snacks such as caramel corn,Sour Patch Kids, Snack Pack Puddings,Mallo Cups,Peeps and even the big childhood favorite, the Fruit-Roll Up.Did I get your attention now? Well if I did? Then just think, all these unique little snacks could be enjoyed on a movie night, as a quick dessert or just a grab and go snack for lunch.These simple treats can be enjoyed anytime of the day, to really perk up, every one's spirit.

This chapter has a treat for everyone and for me it was the homemade strawberry fruit-roll up that drew me in.The recipe was quite impressive with how simple these fruit snacks were to make and even gave some very helpful tips to prevent any problems that might arise.Also, what was quite surprisingly was that these fruit treats were only made with three simple ingredients.It included a pound of fresh strawberries,fresh lemon juice and less then a cup of sugar.These were all the ingredients needed, along with no additives or preservatives to create a homemade fruit-roll up.


Now the basic idea to create these fruit leathers, is by achieving a mixture similar to strawberry jam in the process of boiling and then dehydrating the spread in the oven.This is the simplest way to describe what happens in this recipe;however you do need lots of time and patience to be able to make these since it can take up to 5-6+ hours in baking.So I tell you now, be sure your able to stay around for that long and definitely keep yourself busy.

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 Now the time and patience part is kind of annoying;however its well worth the wait because once your done its time for the assembling and taste testing part.So to make your own roll-up is actually a very quick and fun process, that is pretty self explanatory.Then from there you have 12 completed strawberry fruit roll-ups, all individual wrapped in wax paper.They all look very similar to a store bought fruit snack,except they are a wide square instead of a strip.However this can easily be adaptable to the strip form of fruit-roll up.Its all your choice anyways and I think I'll try that adaptation next time.

Now on to the taste testing,which is by far the best part to reviewing any recipe.These strawberry fruit-roll ups are highly impressive in flavor and texture.These have a very strong fresh berry flavor that is quite surprising along with a chewy and light texture.These combinations work so well together that I highly recommend everyone to make these yourself,regardless of the time.These are a extremely healthy fruit snack with such a beautiful appearance of a vibrant red.That let alone those two attributes will draw people in to taste test for themselves.

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So I hope you take on the challenge of making Casey's Fruit leather because you will be quite impress and if you have children they will definitely love them, So enjoy and have a great day! 

    Strawberry Fruit Roll-Ups

    Yields : 12 rolls (5 by 5 inch size)
    Total Time: 6-7 hours,plus cooling time
    Difficulty: 2
    Special Equipment:potato masher,blender,silpat liner
    (recommended)

    1 pound strawberries,hulled
    3/4 cup (5 1/4 ounces) granulated sugar
    1 tbsp freshly squeezed lemon juice (about 1/2 lemon)

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    I cut the strawberries in half and mashed roughly with a potato masher in a large bowl.I got about 2 cups of mashed berries.

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    Then I stirred in the fresh lemon juice and granulated sugar to the berries.Then I let it sit at room temperature,covered for about 30 minutes to help breakdown the berries slightly.I stirred once or twice while the sugar dissolved.

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    Then I poured the berry syrup mixture into a blender and blended for about 1 minute to reach a smooth purée.

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    Then I poured the syrup into a large high sided pot and brought to a low boil over medium heat. (Can also use a high sided pan or Dutch oven, the wider the better to help evaporate the liquid evenly) I then cooked the berry liquid for about 20- 25 minutes,stirring often.The liquid will foam,then clarify as the bubbles slow and the purée thickens.Then the purée will be thick and will mound slightly when pushed across the bottom of the pan with a spatula.

    Then I preheated the oven to 175 F and line 2 rimmed baking sheet with parchment paper,however silpat liners can be used as well.

    Then I divided the cooked fruit between each baking sheet and used a spatula to spread evenly into a thin and wide rectangle as much as possible.I spread the jam no thinner then 1/8 inch thick and evenly opaque as I could manage. I also tried my best to avoid making it to thin and translucent,since that will create brittle.

    Then I placed the fruit leather in the oven and heated the fruit for about 5-6 hours until the fruit became slightly tacky and no longer sticky.The timing will depend on the humidity as well.Rainy days will make it a longer set.

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    Then I transferred the parchment to a wire rack and cooled the fruit leather completely.Then I peeled the fruit leathers off the parchment and placed them on wax paper that were large enough to leave an overhang on all sides.

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    Then I used kitchen scissors to cut the fruit leather from each pan into 6 ( 5 by 5 inch) squares.Then with each piece, I used the extra wax paper to fold the edges with before rolling so they wouldn't fuse.

    Store the Roll-Ups at room temperature in an airtight container for up to a week.

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    Classic Snacks Made From Scratch: Celebrate Canada With A Cold Sweet Treat This Week!

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    Happy Canada Day!

    I hope everyone is enjoying the summer weather we are having in B.C and celebrated Canada day in their own way.So in my own way to celebrate, I'm sharing a cold treat to beat the heat,this week!

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    Now, for a cold treat everyone has their favourite's to indulge, during the summer.These could be ice cream sandwiches,fudgesicles,creamsicles, pudding pops or maybe even Klondike bars.Now with Classic Snacks Made From Scratch, you can make all of these treats, plus more with just an ice cream maker and simple ingredients.Did I get your attention now? Well, if I did? Then keep on reading because you might be quite interested in making the recipe, I tested.

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    Now,for anyone that has been following my reviews on Classic Snacks, you will know that all these recipes are home-made versions of brand name products.So the cold treat that I tested is based on the pudding pop by popsicle and Jello,which seem to be no longer on the market and no where to be found on popsicle's website.So with never hearing about this product and never trying it. I won't be able to compare the home-made to the original;however I definitely invite everyone to test this recipe who have tried the original and let me know.

    So with that covered,lets get into the review of these pudding pop's.So what are they exactly? Well they are simply a frozen treat made with pudding, such as chocolate and vanilla.They can also be one whole flavour or be combined as two flavours.Now the recipe that I tested is very simple to follow with detailed instructions and uses very inexpensive ingredients.It also uses very little equipment and is the only recipe in the chapter that doesn't need an ice cream maker for the freezing process.This is great for anyone that doesn't own one,just like me.

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    Now,the making of the pudding is a very simple process for both the chocolate and the vanilla.However I will warn you now that it is a watching and waiting game.This means you will have to be watchful of overcooking the pudding and you will have to wait for setting. Overcooking can happen very fast and if it does its time to redo the pudding from scratch a second time.Meaning more time being spent cooking and less time getting closer to taste testing a frozen treat.So be careful when making this pudding and be sure to have the time and patience for the recipe.

    So, now on to the fun part,the assembling.This is where the creativity happens and everyone can join in and take part.You can now create your own designs from swirls,multiple layers,add-on and whatever you can think up for your unique pudding pop.For me, I went the simple route with making one and two layer pudding pop's,however I definitely recommend to try some designs and just go wild with your imagination.Also,this recipe has kids written all over it, so be sure to get them involved in the process of assembling and of course eating.

    Now on to the best part,the taste testing.Well this is definitely a cold treat that is satisfying with its smooth and icy texture.The flavour of these pudding pops hold up quite well with creating a sweetness and balance of flavour from the chocolate and vanilla.My favourite was the vanilla part of the pudding pop and came off as a stronger flavour in my opinion;however both balanced each other out when in layers.In the end,it was a smooth,sweet pudding pop that can beat the heat of any summer and matter of fact enjoyable any time of the season.Try it out yourself!

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    Pudding Pop's

    Yields: 6-8 pops ( depends on size)
    Difficulty: 2
    Equipment: Popsicle molds or 5 oz dixie cups and popsicle sticks
    Total Time: 30 minutes plus 2 to 6 hours for chilling (Varies)

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    Vanilla Pudding Base

    1/4 cup (1 3/4 oz) granulated sugar
    2 tbsp cornstarch
    1/4 tsp salt
    2 cups whole milk(or 2%)
    1/2 tsp vanilla extract

    Chocolate Pudding Base:

    1/4 cup (1 3/4 oz) granulated sugar
    2 tbsp cornstarch
    2 tbsp unsweetened cocoa powder (sifted)
    1/4 tsp salt
    2 cups whole milk ( or 2%)

    Make The Vanilla Pudding:

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    I whisked the sugar,cornstarch and salt in a heavy bottom saucepan/pot. I slowly whisked in the milk and brought it to a simmer over medium heat.I stirred constantly,to prevent the milk from burning on the bottom. ( If left alone it will burn very quickly)
    When the liquid began to bubble furiously, I stirred it until opaque and thickened.( The recipe says stir for a minute, but it was longer for me to begin thickening)

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    Once it's thickened, remove from the heat and pour it into a bowl, then stir in the vanilla.After ,cover the bowl with saran wrap and refrigerated it for at least 4 hours.( Do not freeze it!, I did that for the majority of the four hours, once I figured out I goofed I had to thaw it out for at least 30 minutes and whisk.) It didn't damage any of the pudding it just took away time.Remember it is going to be frozen any ways. Its just not good when you can't add it to the cups until its thawed and smooth again.

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    Make Chocolate Pudding

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    I whisked the sugar,cornstarch,cocoa powder (pre-sifted) and salt in a heavy bottom saucepan/pot. I slowly whisked in the milk and brought it to a simmer over medium heat.I stirred constantly,to prevent the milk from burning on the bottom. ( If left alone it will burn very quickly)When the liquid began to bubble furiously, I stirred it until opaque and thickened.(The recipe says stir for a minute, but it was longer for me to begin thickening)

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    Once it's thickened, remove from the heat and pour it into a bowl, then stir in the vanilla.After ,cover the bowl with saran wrap and refrigerated it for at least 4 hours.(Do not freeze it!, I did that for the majority of the four hours, once I figured out I goofed I had to thaw it out for at least 30 minutes and whisk.) It didn't damage any of the pudding it just took away time.Remember it is going to be frozen any ways. Its just not good when you can't add it to the cups until its thawed and smooth again.

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    Assemble The Pops

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    Pour the chilled pudding bases into the 8 wide mouths 4 ounces popsicle molds or 5 oz dixie cups in your preferred combination.If your using the dixie the cups (or clear cups) be sure to let chill for 1 hour before inserting the wooden popsicle sticks.

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    Once fully chilled,Put the cup under warm water for a few second,until able to pop the treat out of the cup.Serve.

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     You can store these popsicles in the freezer for up to a month in an airtight container.If they are not going to last long just leave them in the molds or cups while in the freezer.Enjoy!
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