Archive for the 'Candy' Category

Pipe Dream #321: To Make a Time Investment – Angostura Rock Candy + Botanical Chocolate Cupcakes

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These ballerina beauties took a good two weeks to procure. They are the longest cooking patience experiment of my life. Observe them well. It is well worth it.

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Bitters.

Questions I had at the outset of this project: Why does this Angostura brand look like it is from the seventies? Something about that font. But I love the way it plays off the…Helvetica? There are like 16 fonts on this label. And why does the paper come halfway off the bottle?

 

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I may never know, but what I do know is that I can make rock candy of my very own flavored with bitters and used for all sorts of nefarious and delightful purpose such as, I don’t know, a twist on the classic champagne cocktail?? Imagine rock candy in a champagne coupe!

 

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Imma skip the technical instructions on this one, the link above was the best method I found in my research. I added in a tablespoon of bitters at the end and really did use a whole three cups of sugar instead of two.

The growth process was somewhat MacGyver-ed. I used these tiny plastic cups as the greenhouse growth place for the sticks because I wanted to not have to make gallons of the sugar solution, but I left the sticks a little too close to the bottom of the glasses, and they sort of grew crystals into the bottom of the glass. So when you go for it, I recommend using larger glasses and keeping your sticks about an inch from the bottom.

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You can also dangle strings into the glasses. My major MAJOR happy idea was to grow rock candy on the ends of sparklers and stick THAT in a champagne glass. IMAGINE.

I let these grow for two weeks? I think? Maybe a little less.

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You can save the extra sugar that crystallizes on the glasses for decor, and save the extra simple syrup for drinks/recipes. It’s interchangeable like maple syrup or honey and will last at least a few weeks in the fridge.

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To use up the bitters syrup, I decided to try a floral chocolate cupcake, replacing the sugar in the normal recipe with the syrup. The end flavor result was real subtle, kind of like bitters in drinks, but the idea is worth fleshing out in future. And the rock candy leftovers made decorating a no-brainer.

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Stalaciting,

L

Emily & Oreo Truffles

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This is my cousin, Emily. She bought this sweet new pro-grade Canon, and let me help her break it in one day. It was raining, and there were mosquitoes as big as my fist hiding near the creek.

As an added bonus, I’ve posted the recipe for the Oreo truffles I did for Wades’ grad below. I always think of Emily when I make them because she made the first I ever had.

Thanks, Em! You’re beautiful, and if people don’t tell you that enough, then I am really sorry, because it is so so so true.

L

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emily dress 1      mad grad 2

Oreo Truffles

Adapted from everywhere

1 package Oreo cookies (about 30)

8 ounces cream cheese, softened and cut into chunks

10 ounces almond bark or vanilla candy coating (alternately, you could use melted chocolate chips with a 1/2 tablespoon of vegetable oil for dipping)

Pulse the Oreos in a food processor until finely ground. Add the cream cheese chunks and pulse until well-combined. Scoop the mixture into small balls and roll until they are smooth. At this point, you can stick the truffles on candy sticks if you like. Set the truffles on a lined baking sheet, cover and freeze for at least a half hour.

Melt the candy coating in a bain marie or in the microwave, being careful not to scorch it. If you want to stir in food coloring at this point, you can do that. Dip each truffle in the coating and gently shake off the excess coating. Place the truffles on wax paper, sprinkle and let cool until hardened. Store covered in the refrigerator.

Pipe Dream #199: To Triple End – Cake Batter Truffles

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Truffles that taste like cake batter. Not cake. The batter. Plus white chocolate and sprinkles. The end. I ate six of these at about 9 pm. The double end.

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It’s fun to bake with ma friends. Especially when making candy. Candy is so detailed and stressful for me that it is nice to have someone to help decorate, or at least to DJ and chat cheerfully while I agonize over whether my chocolate is tempering correctly.

I cheated and used almond bark this time though. And I didn’t even have my camera, so this confectionery experience was just fun friends time.

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Hi, Sprinkler.

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Make these immediately, eat six, and then bring the rest to work. The triple end,

L

Cake Batter Truffles

Adapted from everywhere via The Messy Cook

½ cups butter, softened
½ cups white sugar
1-½ cup flour
1 cup yellow cake mix + 2 heaping tablespoons yellow cake mix
⅛ teaspoons salt
1-½ teaspoon vanilla
4-6 tablespoons milk
12 ounces (1 1/2 cups) almond bark or candy wafers + sprinkles

Beat the softened butter and sugar together in a large bowl. Add in the flour, cake mix, salt and vanilla. The mixture will be very dry at this point. Add in the milk until the mixture comes together into a firm dough. I had to add more milk to make things come together.

Roll 1″ balls of dough and drop them in the freezer to firm up. Melt the almond bark in the microwave or in a bain marie, stirring until smooth. Remove the frozen dough from the freezer and drop them in the melted bark, rolling around until they are coated. Remove with a fork, tapping off the excess bark and remove to a parchment-lined counter. Slide the truffles off the fork with a toothpick and clean up the bottom of the truffle so you don’t get those flat edges. Work in batches of about five truffles at a time, decorating with desired sprinkles.

Let cool until the almond bark is hardened. Store in an airtight container.


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