Friday, January 04, 2019

Final Summary:300 Best Homemade Candy Recipes Cookbook





It's a start of a brand new year and I have finally decided in this particular post to finish the review of 300 Best Homemade Candy Recipes. It has been quite a long process to review this cookbook, from being too busy to find the time or just purely losing interest. So, I want to apologize to Robert Rose Inc who gives me the opportunity to review cookbooks and of course my foodie viewers for how long it has been. However, with that apologize, I have also decided to give myself a news years resolution and stick to it. I want to give more of my time to baking and reviewing interesting cookbooks. As well as sharing my experiences with everyone. So it has been about a year since I received 300 Best Homemade Candy Recipes for review and I feel its time to wrap it up with giving it a final summary.
 


300 Best Homemade Candy Recipes By Jane Sarrock is a delightful and extremely informative cookbook. She shares all of her knowledge that has been passed down from generation to generation that include recipes that are 60 years old or more. Us readers are given a great opportunity to explore the world of candy making and both beginner and experienced will find recipes that are new and enjoyable.

For me, I've reviewed seven recipes from this cookbook and found each recipe interesting and challenging. I also tried to pick recipes that I would enjoy and were budget-friendly. I also found that even if you run into issues with a recipe. Jane includes detail instructions, step by step photographs along with tips to help the process. She also explains the science to what is happening when you make fudge, divinity, hard candy etc. So if something cannot be salvage, you will know what to correct or what went wrong. I would say it's the ultimate candy making cookbook and will stay in my collection from years to come.

Here are the recipes throughout the year that I have reviewed. Here you can refresh yourself on candy making!! Maybe it's a new years' resolution to learn something new.

Monday, December 24, 2018

Christmas Sandwich Cremes


 Need a simple Christmas cookie that will surely impress? Well how about baking up a batch of these lovely Christmas Sandwich cremes.These mini cremes are a melt in your mouth shortbread that is filled with a colorful,creamy butter cream icing.They are as simple as described and would be an excellent Christmas gift for any of your foodie friends and family.


This recipe also includes a very budget friendly ingredient list and has simple directions that any beginner baker could master.These cremes are also quite adaptable meaning you can easily change the color tints of the filling,use your own shapes and even put in additions to make it your own.Lastly,its can excellent recipe for others to get involve in,especially during the decorating process.

So overall, this recipe would be a great last minute recipe addition to the holidays.They are simple,yet very elegant and impressive. So try out these cookies for yourself and get creative.

Merry Christmas Everyone!!


Christmas Sandwich Cremes

1 cup butter,softened
1/3 cup heavy whipping cream
2 cups all purpose flour
Sugar

Filling
1/2 cup butter,softened
1 1/2 cups icing sugar
2 tsp vanilla extract
Food Coloring


1. In a medium sized bowl,cream together the butter,whipping cream and flour,until combined.Cover bowl with saran wrap and refrigerate for 2 hours or overnight.

 
2.Divide dough into thirds,let one portion stand at room temperature for 15 minutes,while keeping the remaining dough chilled, until ready to use.


3.Flour your work surface and roll the dough out to 1/8 inch thickness.Cut out 1 1/2 inch rounds and  then fill a shallow dish with granulated sugar and coat the rounds in sugar.Place each round on a ungreased cookie sheet and prick each with a fork several times.


4.Bake at 375F for 7-9 minutes or until set.Cool on wire rack completely.


5.In a small bowl,cream the butter and sugar,until light and fluffy.Add the vanilla and then begin tinting with desired food coloring.Making sure to separate a good amount of icing for each color that you want.Also,Wilton's Food Coloring gel is the best to use for vibrant Christmas colors.


6.Then begin filling the piping bags with each colored icing,using with or without a piping tip and coupler. Pipe the filling onto one cookie and place the remaining cookie on top,gently pressing them together.Always keep the pricked side of the cookie on the outside.


Tuesday, December 18, 2018

Need A Christmas Gift Idea? How About Chocolate Candy Bark!



Need a quick and simple last minute gift idea this holiday season? Well, how about creating a delicious homemade treat, such as chocolate candy bark.This particular treat can be made with just about any chocolate of choice along with the ability to be decorated anyway you wish. Its an easy to make gift idea to give anyone and is also quite elegant.  So, if anyone loves this idea and needs some help along the way. Then your welcome to try my holiday candy bark recipe and use it to bring your own ideas to light. 


My particular recipe for white chocolate peppermint bark is a perfect fit for the holidays and for gift giving. Why do I say that? Well, this is because peppermint candies are very popular during this season, along with white chocolate. So, they are always readily available in stores and usually on sale. Also, this recipe only uses these two ingredients, so its great for any beginner candy maker and keeps it inexpensive. Peppermint bark is also quite an adaptable recipe as I mention before, easily removing or put in additions of choice such as chocolate, candy, nuts etc. Although, when you choose a white chocolate I highly recommend using Lindt or even a higher quality. This tactic will save you time and money, along with creating a smooth chocolate bark.

 
Overall, you cannot go wrong with making a chocolate candy bark. Its simply melting and adding flavors to somehow create an elegant treat. However, when you choose peppermint bark,it can be a little tedious to make, since you have to unwrap candy. So,to cut that time, I recommend involving extra hands to chip in to help move it along quickly and smoothly Other than that, I highly recommend this recipe and I love for everyone to start their own creations for the holidays. Maybe even create a recipe that will go down from generation to generation.




White Chocolate Peppermint Bark


2 tbsp softened butter
1 pound white chocolate (5 bars of 100 gram lindt white chocolate) 
1 cup crushed peppermint candies or candy canes


Line a large cookie sheet with foil,grease well with butter and set aside.


Unwrap the peppermint candies or candy canes, enough for 1 cup of crushed candy.Place candies in a large Ziploc bag and crush the candy into varying sizes using a rolling pin.


Fill a medium sized pot,half way with water.Place a large glass bowl over top of pot,creating a double boiler.On low heat,have water only simmering.Melt the white chocolate in the glass bowl,once melted and smooth,add the crushed peppermint.


Working quickly, pour the white chocolate mixture onto a prepared cookie sheet.Spread evenly until the entire pan is covered. Cover with saran wrap and refrigerate till firm,can be easily chilled overnight as well.Once ready,gently break varied sizes and store in an airtight container,layered with wax paper.A Christmas tin is a good choice for storing or to wrap this treat as a gift.

Tuesday, October 30, 2018

Bloody Shattered Glass Cupcakes

Caution! Caution! Turn Back!! Trespassing will result in being introduced to a skin crawling, spine tingling,gruesome dessert that is dangerously delicious. However, if your someone that loves everything creepy and spooky, then stay with us to see how Bloody Shattered Glass Cupcakes are really made.

Ewwww! Bloody shattered glass cupcakes!? Yes, I said it. Aren't they an excellent fit for this Halloween. They are kid-friendly as well as baker-friendly for all levels.

 
Why are they so friendly, they don't look friendly? Well looks are deceiving because this recipe is actually made with a simple vegan cupcake or also known as wacky cupcakes. Thus creating a moist, fluffy cake that can be easily adapted into anything you desire. Here, we chose to make half vanilla and half chocolate cupcakes while filling them with strawberry jam to create a bloody center. Simple as that.

Then we went a little further and used a Swiss meringue frosting that is excellent for decorating. It will seamlessly pipe on each cupcake while holding its shape and detail. Plus it will keep its vibrant coloring and will stay creamy overtime. Thus, a frosting recipe that is my first choice for any cake decorating. It may take longer to make then most icings and frosting;however its well worth the effort, to have effortless piping.
 
 
Now, we have these spooky treats frosted;however no cupcake can go without some toppings. Right? So picking a sprinkle is important for a cupcake, in my opinion. Any kind will do, but its best to pick one or more that will help highlight the frosting colors as well as fit the theme.

Then lastly, the topping that ties everything together and creates that really gruesome effect. Broken glass? No not real glass! Candy glass! This candy glass is made with hard candies such as jolly ranchers or life savers. It's a simple  idea of melting the candy in the oven, letting it cool and breaking it into smaller pieces to create jagged glass. From there it is ready for creative cupcake decorating. Just don't forget the red icing gel,it really helps!!
 
So overall, we have a simple moist, fluffy cupcake topped with a creamy frosting decorated with simple toppings. Thus creating a spooky Halloween treat that is friendly for everyone to be involved in. So try it out and see how many you can gross out with your creation.
 


Happy Halloween!


Shattered Glass Cupcakes

Adapted from Vegan Chocolate Cupcakes, 

Yields :12 cupcakes

1 1/2 cup cake flour
3/4 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
2 tbsp unsweetened cocoa powder
1/4 cup plus 1 tbsp vegetable oil
1 tbsp white vinegar
1 tsp vanilla extract
1 1/4 cup cold water
Strawberry jam


1.Preheated the oven to 350F and lined one cupcake tin.


2.Sifted together cake flour,granulated sugar,baking soda and salt into a medium bowl,setting aside.


3. Mixed together oil, vinegar, vanilla and water in a large bowl.Then began beating in the flour mixture,till smooth using an electric handheld mixer.


4. Then I filled 6 cupcake liners with batter,about less then three quarters full.Then added strawberry jam to the center of each and then covered each with more batter till jam was no longer visible.


Tip:Only 1 tsp of jam to center of each and enough batter to cover. See below to see what can happen,if you don't!! 

   
5.Sifted in 2 tbsp of unsweetened cocoa powder to leftover batter,beating till smooth.Added the batter to the liners,three quarters full,1 tbsp of jam to the center of each and covered them with the rest of the chocolate batter.


6.Baked for 20-25 minutes,until the cupcakes sprung back. Cooled,before decorating.
 
Tips:Be sure not to add to much jam since it can easily bubble over.  If it still happens,the cupcakes can still be salvaged and easily pipped over. It sort of gives a nice gory effect though.

Happened to me! Either to much jam or not enough batter?? Now it looks like creatures are living inside these cupcakes



Swiss Meringue Frosting

1 1/2 cups granulated sugar
Pinch of salt
1 cup large egg whites (7 eggs)
1 1/2 tsp vanilla extract
2 cups unsalted butter



1.Without using a double boiler.I filled a medium pot with water,less then half fill on low-medium heat and placed a large glass bowl over top,without touching the water.

2.I then whisked in together the sugar,salt, and egg whites.Then I began constantly whisking, until the sugar dissolved and the mixture reached 140 F on my candy thermometer or uncomfortable hot to the touch.


3.Then once the egg mixture reached the right consistency. I poured the mixture into my stand mixer bowl and beat on medium speed with the whisk attachment, until soft peaks formed and the mixture was cooled to room temp.Then I beat in the vanilla.

 
4.Then added the butter into small cubes about 1/4 inch in size.Then I slowly added two-three cubes of butter at a time to the cooled egg mixture,while beating.I did this until the butter was fully incorporated and the icing was smooth and satiny.I did have to turn up the power slightly at the end to help the icing come together.

5.Then I used the frosting immediately;however it can be covered in plastic wrap and stored at a cool room temperature for up to 24 hours.Then re beating to the right consistency when ready to use.

Decorating


1.Once,ready to use,I dyed three portions of the frosting using Wilton's gel food coloring. I dyed one with orange,one with black and one with red.I used toothpicks to add the coloring.

2.Once,I added the coloring, I began beating each portion to help incorporate the color and reach the satiny texture.

3.Once,I reached the desired colors I began assembling my Wilton's Color swirl 3 color coupler for piping.Given me the opportunity to frost cupcakes with three colors swirled together.

4.I piped each cupcake with frosting,decorated with Halloween sprinkles and gently placed a piece of jagged candy glass on each along with a drizzle of Wilton's red gel icing for blood.


Candy Glass

Jolly Rancher Hard Candy (Red and Watermelon) 
Options:Any hard candy or color

1.Preheated the oven to 350F. Greased a cookie sheet with shortening and placed about 6 -7 large cookie cutters that have very little detail. 

2.Unwrapped the jolly ranchers and placed 2-6 candies in each cookie cutter,depending on the size of the cutter.


3.Placed the cookie sheet in the oven and melted the candy until it filled the cutters.


4.Once melted,I cooled the candy,until hard and then began breaking the candy into pieces of jagged glass.Setting aside,until ready to use for decorating.

Friday, June 29, 2018

300 Best Homemade Candy Recipes:Crispy Peanut Butter Balls


 Are you a lover of peanut butter and chocolate?

If you answered, 😍 Yes!

Then you must take this opportunity to make a batch of these lovely crispy peanut butter balls.These old time favourites are just too good to resist and can be made anytime of the year. Every morsel you experience will have a creamy yet crunchy filling that is rich of peanut butter while draped with smooth Belgium,dark chocolate.They splendidly melt in your mouth and you can never just have one.


Treats like these have a way of sticking in your brain and becoming highly addictive. So,it's recommended to at least make an extra large batch,since they have a way of disappearing fast.Although,if your comfortable with 70-90 peanut butter balls under one rood,then it's best to stick with the original recipe.But I am warning you now!,the temptation is thick with these. 

So if you stick with the original recipe and have so many of these delectable treats running around,you would think it be pretty expensive to make them. Right? Well actually? This recipe is surprisingly budget friendly,along with using common pantry products.It's a simple candy that any beginner could make,using efficient directions as well as simple ingredients.Its also a recipe that is pretty adaptable as well,especially for the more adventurous candy makers.Here you can have the ability to use any nut butter,extract,cereal as well as chocolate to create your own extraordinary treat.


Overall,this recipe is great for any stage of candy maker and would be great as a gift,served at a gathering or to curb a peanut butter craving.No one can resist these!

So try it out for yourself and see what your own unique creation will be.😃 


Crispy Peanut Butter Balls
Adapted from 300 Best Homemade Candy Recipes By Jane Sharrock

Recipe Directions: Yield about 70
Mine:Yield about 90 ,varies with size. 


2 cups crunchy or creamy peanut butter (500ml)
(See last minute fix)
1/2 cup softened unsalted butter (125ml)
1 lb confectioner's (icing) sugar (500g)
1 tsp vanilla extract (5ml)
2 cups rice cereal(500 ml)
12 oz dark chocolate candy melts 
(Always have an extra bag)
Second Option:Good quality dark chocolate such as
(Always have extra chocolate)

 LAST MINUTE FIX!


Only had 1 cup of store bought peanut butter left.So Homemade Condiments saved the day! Recipe made exactly 1 cup of homemade peanut butter. If anyone wishes to replace the 2 cups of peanut butter for homemade, be sure to double the original recipe,sweetener is optional.

Recipe Continues..........


Prepared 2 large baking sheet with wax paper,setting aside.

In a large mixing bowl using a handheld electric mixer,I combined the peanut butters and softened butter,until creamy.


Then I gradually added the icing sugar and vanilla,blending till smooth.Mixture became more dry and crumbly reaching the end.


 Then I began stirring in the rice cereal with a wooden spoon.


Then I began shaping the balls about 1 inch in diameter and placed them on the prepared pans.Once done,I freezed the peanut butter balls for 20 minutes.


 Covered a large counter top with wax paper (option:  reuse the large cookie sheets with wax paper)


While the peanut butter balls were freezing.I used the top pan of a double boiler over hot water (not boiling) to melt the pieces of chocolate, till smooth (keeping heat on low). (Substitute: Using a large glass bowl over a pot of hot water)

 Using my Wilton's candy melt tongs, I dipped the chilled balls in the melted chocolate,till fully coated and placed each gently onto the counter top waxed paper.The I let them stand until firm,will vary with the temperature.If to warm place in the fridge to help harden.


Stored in an airtight container in the refrigerator.