Candy Making Children's Materials Pantastis Lolipop:
125 cc of vanilla syrup
510 tbsp sugar fructose, can be purchased at the grocery store cake
a few drops of red dye, yellow, and green (for food)
2 tablespoons flour
3 tablespoons vanilla syrup, Popsicle sticks to spread (to taste)
Prints a variety of funny characters (such as flowers, animals, etc.)
How to Make Candy Lolipop Pantastis:
Combine syrup, fructose sugar and white flour. Cook over medium heat while stirring occasionally for 15 minutes.
Reduce heat, and cook until temperature is 130 ° C. Divided into 3 parts, add on each piece of red dye, yellow, and green according to taste.
While hot or printed form according to taste and stick with stick lollies.
Source: tabloid-nakita.com
Candy Making Tips:
Can actually produce sucrose sugar candy with a better texture. But for children, better use of the sugar fructose or fruit sugar in order to avoid high levels of sugar in the blood or for those who are dieting. Sugar fructose also had higher levels of sweetness than the sugar sucrose, so the fewer the number of its use.
Choose materials with oil-based dye coloring so evenly. Special dyes for coloring candy or candy can be purchased at the grocery store cakes. Avoid the main made of water and alcohol.
Use medium heat and constant with temperature over 100 ° C.
Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts
Monday, September 26, 2011
Saturday, September 24, 2011
Mickey Candy
400 g white cooking chocolate, chopped
100 g dark cooking chocolate, chopped
Oil-containing brown dye (red, green, and yellow)
How to Make Candy Mickey:
Team white cooking chocolate until melted. Lift and for four parts. Add a special dye brown (green, yellow and red) in three parts chocolate.
Team dark cooking chocolate until melted.
Take the taste of chocolate molds. For example, the shape of Mickey's head. Pour chocolate into the mold shape of Mickey Mouse's head to form a candy to taste interesting. Add garnish with brown eyes and a nose that has been colored. Give the stalk and store in freezer. Remove from mold.
Wrap each chocolate candies with a transparent plastic and a matching ribbon.
Serve for a children's party,
For 10 servings
Nutritional value per serving:
Energy: 203 kcals
Protein: 4.2 g
Fat: 19.3 g
Carbohydrates: 24.3 g
Source: Tabloid-nakita.com
Friday, September 16, 2011
Fruit Candy
Making Material Mixed Fruit Candy Recipes:
10 tablespoons sugar fructose
220 cc honey
1 / 2 teaspoon salt
65 cc of water
1 egg white
1 teaspoon vanilla extract
125 gr unsalted butter
100 g mixed fruit (sukade, raisins, cherries), small slices
50 g almonds, toasted briefly
How To Make Mixed Fruit Candy Recipes:
Mix the sugar fructose, honey, salt, and water in a heavy kettle. Jerang over low heat until sugar dissolves. Cook until thick and boiling.
Beat the egg whites in a heat resistant container until stiff, enter 1 / 4 part of the liquid sugar. Whisk until thick.
Cook returned 3 / 4 remaining sugar until thick liquid. How to measure the thickness of the ice drops into the water. When thick enough it will arise fragile threads.
Enter into beaten egg whites. Add vanilla and butter, beat for 5 minutes.
Enter a mixture of dried fruit and almonds, stir with a wooden spoon and pour into a baking pan covered with aluminum foil that has been spread with melted butter.
Cool and cut into funny shapes and wrap in plastic or plastic that can be eaten plain.
Source: tabloid-nakita.com
Candy Making Tips:
Can actually produce sucrose sugar candy with a better texture. But for children, better use of the sugar fructose or fruit sugar in order to avoid high levels of sugar in the blood or for those who are dieting. Sugar fructose also had higher levels of sweetness than the sugar sucrose, so the fewer the number of its use.
Choose materials with oil-based dye coloring so evenly. Special dyes for coloring candy or candy can be purchased at the grocery store cakes. Avoid the main made of water and alcohol.
Use medium heat and constant with temperature over 100 ° C.
10 tablespoons sugar fructose
220 cc honey
1 / 2 teaspoon salt
65 cc of water
1 egg white
1 teaspoon vanilla extract
125 gr unsalted butter
100 g mixed fruit (sukade, raisins, cherries), small slices
50 g almonds, toasted briefly
How To Make Mixed Fruit Candy Recipes:
Mix the sugar fructose, honey, salt, and water in a heavy kettle. Jerang over low heat until sugar dissolves. Cook until thick and boiling.
Beat the egg whites in a heat resistant container until stiff, enter 1 / 4 part of the liquid sugar. Whisk until thick.
Cook returned 3 / 4 remaining sugar until thick liquid. How to measure the thickness of the ice drops into the water. When thick enough it will arise fragile threads.
Enter into beaten egg whites. Add vanilla and butter, beat for 5 minutes.
Enter a mixture of dried fruit and almonds, stir with a wooden spoon and pour into a baking pan covered with aluminum foil that has been spread with melted butter.
Cool and cut into funny shapes and wrap in plastic or plastic that can be eaten plain.
Source: tabloid-nakita.com
Candy Making Tips:
Can actually produce sucrose sugar candy with a better texture. But for children, better use of the sugar fructose or fruit sugar in order to avoid high levels of sugar in the blood or for those who are dieting. Sugar fructose also had higher levels of sweetness than the sugar sucrose, so the fewer the number of its use.
Choose materials with oil-based dye coloring so evenly. Special dyes for coloring candy or candy can be purchased at the grocery store cakes. Avoid the main made of water and alcohol.
Use medium heat and constant with temperature over 100 ° C.
Saturday, May 28, 2011
S'mores: Candy Bars & Truffles
Yesterday I posted a S'mores Round-up of Recipes for the Memorial Day grilling weekend. The recipes run the gamut from Traditional to Pies to Ice Cream. Since May is National Candy Month, I thought I'd post a few ready made S'mores Candy Bars and links and recipes to S'mores Candy you can make your own.
Hershey's, the classic candy bar in the original S'mores, actually introduced a S'mores Candy Bar in 2003. The bar had a layer of graham cracker bits topped with marshmallow and coated with milk chocolate. The S'mores bar was discontinued. When it was introduced, there was a a Cooler promotion. Collect 9 box tabs and get a 12-pack Soft Cooler.. after all you're going to need it when you go camping and don't make your own s'mores.. or maybe you were meant to melt the ready made candy bars? I don't think so. :-)
Madyson's Marshmallows has its own giant hand-made Smores Candy Bar for sale on etsy.
"Bite into this delicious chocolate bar and you'll find crunchy graham crackers and our sweet, fluffy gourmet marshmallow piped right in between two layers of a very fine dark chocolate!At just over 6 ounces of sweet heaven, you will surely delight someone with this giant dark chocolate Smore's bar."
Want to make your own S'mores Candy Bars? NotSoHumblePie has a recipe for S'mores Chocolate Bars. You'll need a chocolate bar pan, but it's worth it! Yum!!
S'mores Marshmallow Chocolate Balls Candy
These are available from several bulk chocolate places. Copy reads:
"No need for a campfire to enjoy this twist on a classic favorite.... soft and fluffy marshmallow balls are coated in decadent milk chocolate and then rolled into crumbled graham crackers to create the ultimate taste sensation!"
***
And, since I'm a big truffles fan, try this S'mores Truffles recipe from the fabulous Elizabeth LaBau on about.com. Be sure and check out her other S'mores recipes, too. Isn't it amazing how versatile these three ingredients are?
If you want a more graham cracker flavor, stir a handful of coarsely crushed crackers into the ganache itself. The truffles won’t have a smooth, creamy texture, but they’ll have a greater graham taste and an interesting crunch. As always, the quality of the truffles dependson the quality of the chocolate you use, so be sure to use a good-quality chocolate you enjoy eating. This recipe yields about 2 dozen truffles.
S'mores Truffles
Ingredients:
9 ounces bittersweet chocolate, finely chopped (about 1.25 cups)
2/3 cup cream
4 graham cracker sheets
1/2 cup miniature marshmallows
Directions:
1. Prepare your materials: line a baking sheet with aluminum foil and set aside. Crush the graham crackers in a food processor or with a large knife and place them in a bowl. Put the mini marshmallows in a bowl and set those aside as well. Place the chopped chocolate in a large bowl.
2. Place the cream in a small saucepan over medium heat and scald it until bubbles being to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for one minute.
3. Using a whisk, gently stir to combine the cream and chocolate. Do not stir too vigorously or you will incorporate air bubbles. Continue to whisk until the cream and chocolate is homogenous.
4. Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate it until it has the texture of semi-firm cookie dough, about 90 minutes.
5. To form the truffles, make sure you have all of the ingredients (ganache, graham crumbs, and marshmallows) set out. Using a small spoon, scoop up a ball of ganache about the size of a large marble. Press one or two mini marshmallows into the center of the ball, and scoop out a little more ganache with the spoon, pressing it over the marshmallows to cover them completely with chocolate. This process will be messy, and at first the truffle ball will be misshapen.
6. Drop the truffle into the bowl of graham crumbs. Roll it around until it is coated with crumbs, then pick it up and roll it between your palms until it is round. Roll it once more in the crumbs to get a good coating, then place it on the prepared baking sheet. This is done because the first layer of graham crumbs prevents the truffle from becoming too sticky when you roll it between your hands.
7. Repeat the process with the remaining ganache and marshmallows. Truffles can be served immediately, or stored in an airtight container in the refrigerator for up to a week. Bring them to room temperature before serving.
Photo: S'mores Truffles- About.com
"Bite into this delicious chocolate bar and you'll find crunchy graham crackers and our sweet, fluffy gourmet marshmallow piped right in between two layers of a very fine dark chocolate!At just over 6 ounces of sweet heaven, you will surely delight someone with this giant dark chocolate Smore's bar."
Want to make your own S'mores Candy Bars? NotSoHumblePie has a recipe for S'mores Chocolate Bars. You'll need a chocolate bar pan, but it's worth it! Yum!!
These are available from several bulk chocolate places. Copy reads:
"No need for a campfire to enjoy this twist on a classic favorite.... soft and fluffy marshmallow balls are coated in decadent milk chocolate and then rolled into crumbled graham crackers to create the ultimate taste sensation!"
***
And, since I'm a big truffles fan, try this S'mores Truffles recipe from the fabulous Elizabeth LaBau on about.com. Be sure and check out her other S'mores recipes, too. Isn't it amazing how versatile these three ingredients are?
If you want a more graham cracker flavor, stir a handful of coarsely crushed crackers into the ganache itself. The truffles won’t have a smooth, creamy texture, but they’ll have a greater graham taste and an interesting crunch. As always, the quality of the truffles dependson the quality of the chocolate you use, so be sure to use a good-quality chocolate you enjoy eating. This recipe yields about 2 dozen truffles.
S'mores Truffles
Ingredients:9 ounces bittersweet chocolate, finely chopped (about 1.25 cups)
2/3 cup cream
4 graham cracker sheets
1/2 cup miniature marshmallows
Directions:
1. Prepare your materials: line a baking sheet with aluminum foil and set aside. Crush the graham crackers in a food processor or with a large knife and place them in a bowl. Put the mini marshmallows in a bowl and set those aside as well. Place the chopped chocolate in a large bowl.
2. Place the cream in a small saucepan over medium heat and scald it until bubbles being to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for one minute.
3. Using a whisk, gently stir to combine the cream and chocolate. Do not stir too vigorously or you will incorporate air bubbles. Continue to whisk until the cream and chocolate is homogenous.
4. Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate it until it has the texture of semi-firm cookie dough, about 90 minutes.
5. To form the truffles, make sure you have all of the ingredients (ganache, graham crumbs, and marshmallows) set out. Using a small spoon, scoop up a ball of ganache about the size of a large marble. Press one or two mini marshmallows into the center of the ball, and scoop out a little more ganache with the spoon, pressing it over the marshmallows to cover them completely with chocolate. This process will be messy, and at first the truffle ball will be misshapen.
6. Drop the truffle into the bowl of graham crumbs. Roll it around until it is coated with crumbs, then pick it up and roll it between your palms until it is round. Roll it once more in the crumbs to get a good coating, then place it on the prepared baking sheet. This is done because the first layer of graham crumbs prevents the truffle from becoming too sticky when you roll it between your hands.
7. Repeat the process with the remaining ganache and marshmallows. Truffles can be served immediately, or stored in an airtight container in the refrigerator for up to a week. Bring them to room temperature before serving.
Photo: S'mores Truffles- About.com
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