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Hi everyone and welcome to the second feature
on candy making. This part of the Cosmic Cafe is going to be a step by
step guide to the art of candy making, going through this like
"chapters" and getting recipes for each section as we go. If
there is anything you'd like information on in advance of when we get to
it, let me know, and I'll get it to you ASAP. So..... on to our first
chapter.
CHAPTER 1
FONDANTS
In this chapter, we will
cover the basics of making fondants, the types of candies that use
fondants, and how to shape them. Also included will be several recipes
for fondants of various flavours.
If you'd like to become
a great candy maker, you must perfect making a smooth and creamy
fondant. Fondants are the basis for many candies including chocolate
centres, pecan log centres, and coridals to name a few. With the recipes
that will follow, you will be able to make endless varities of candies,
simply by varing the flavouring and adding fruits or nuts.
If you have ever
wondered how the liquid centre gets inside a chocolate covered cherry,
you will learn it here. Soon you'll be making your own. The
"liquid" is actually fondant, and is firm when wrapped around
the cherry. The juice from the cherry acts on the sugar causing the
fondant to liquify days later, and only after being dipped in chocolate.
Most of the fondant
recipes listed in this chapter will require you to stir them by hand,
which can be a bit strenuous, but worth it. Unless otherwise noted, the
recipes do not need to "age", but are instead ready for
immediate use. Fondant can be made ahead and stored in the refrigerator
or freezer. If you choose to make your fondant ahead, be sure to store
it in either air tight containers or bags. The fondant will keep for
several weeks in the refrigerator and for 3 - 4 months in the freezer.
Freezing the fondant tends to make it smoother and softer due to a
chemical change which occurs. Occasionally the fondant will become
sticky and hard to handle. If this happens, use a bit of cornstarch on
your hands while working with the fondant.
The basic ingredient
list for fondants is short, as its the porportions of these ingredients
and the length of time that determines the characteristics of the candy.
The basic ingredients for a fondant are: sugar, corn syrup or cream of
tartar, cream or milk, water and salt, with of course the proper
flavouring.
MAKING THE FONDANT
Using a heavy saucepan,
place the liquid ingredients in the pan first, then the sugar. This
helps to eliminate sugar crystals on the sides of the pan. Sugar
crystals left on the side of the pan can totally destroy the consistency
and texture of your fondant.
Cook the fondant to the
specified temperature, and immediately pour it into the cooling pan
WITHOUT SCRAPING. Cool it as quickly as possible, either in the
refrigerator or outside if its cold out. Do NOT cool the candy in the
freezer.
When the bottom of the
pan is no longer warm,begin to stir it with a wooden spoon. Stirring it
just fast enough to to the it moving.
If you cooled it too long it will be hard to stir, place it in a warm
place for a few minutes, until it is easy to stir. If you didn't cool it
long enough, you will end out with a grainy finished product. Trial and
error will help you determine the approperiate length of time for
cooling.
If you are making an
entire batch the same flavour, you can do this at any time during the
stirring process. If you are using several flavourings, allow the
fondant to set, then flavour each seperately, working the flavourings
and colours in with your hands. Be sure to thoroughly wash your hands
between batches as the flavourings are strong and could transfer to the
other portion which is intended on having a different flavour.
Stir the fondant until
it looses its shine, and begins to set. It will resemble a thick
frosting when it reaches this point. This generally takes between 30 and
40 minutes, but can happen as quickly as 15 minutes.
Once the fondant is set,
flavoured, and coloured, you are ready to either store it, or use it. If
your storeing it, be sure to use air tight containers and immediately
refrigerate or freeze it. If your going to use it, its time to shape it.
SHAPING YOUR FONDANT
For chocolate centers,
fondant that will be dipped in tempered chocolate, pinch off a piece
that is about the size of a golf ball. Roll it out into a rope-shape
about 1/2 inch thick. Using a table knife, cut the fondant into 1 inch
chunks. Next, you will roll these chunks into balls, using the palms of
your hands, and placing them on a waxed paper-lind tray. Once these are
all rolled and on the tray, you will want to use your finger tips, and
slightly flatten the balls. This gives them a more professional look
when dipped in chocolate or coating.
THE RECIPE SECTION
Use this basic recipe to make a variety of flavoured centres for
dipped chocolates.
CREAM FONDANT
1 cup whipping cream
1/2 cup milk
1/3 cup light corn syrup
4 cups sugar
1/4 teaspoon salt
1/2 cup of Mazetta (recipe to follow) or marshmallow creme, optional
Flavouring and/or nuts, optional
Set aside a
9"x13" ungreased baking pan. In a heavy 4 quart saucepan,
combine the cream, milk, corn syrup, sugar and salt. Place over a
medium-high heat and stir occasionally with a wooden spoon until mixture
comes to a full boil. If any sugar crystals are present, wash down the
sides of the pan with a wet pastry bursh.
Clip on the candy
thermometer. Cook syrup to 238°F (115°C) or soft-ball stage. Remove
from heat, without stiring or scraping, pour into baking pan. Place in
the refrigerator, or other cool area.
When the bottom no
longer feels warm, begin stirring findant with a wooden spoon. If
desired, after 15 minutes of stirring, add Mazetta or marshmallow creme.
If you intend on flavouring and/or adding nuts, you can do this anytime
after the Mazetta has been added. Continue stirring until the fondant
becomes very stiff and looses its shine.
If it is too stiff to
handle, break off small pieces and work them in you hands. If this
doesn't cause it to soften a bit, you may have overcooked it. Refer to
the instructions for what to do when overcooked. On the same note, if
you have stirred it for an hour and its still not set, allow it to rest
unstirred for a few minutes. This will sometimes cause the fondant to
begin the crystallization process. If resting it doesn't work, it may be
undercooked. Refer to the instructions for recooking.
Please note: The
instructions for how to correct both overcooked and undercooked, will
follow.
Cream Fondant Flavor Variations
The following variations are based on flavouring an entire batch one
flavour. So if you intend to make several flavours from one batch,
adjust amounts accordingly.
Vanilla/Vanilla Nut-- Add 1 Tablespoon vanilla and 1 cup chopped pecans
or walnuts.
Black Walnut-- Add 1 Tablespoon vanilla, 1/4 teaspoon black walnut
extract and 1 cup of walnuts.
Cherry Cream-- Flavour with 2 teaspoons almond extract and 1 teaspoon of
rum extract.
Cherry Nut-- Add 2 teaspoons almond extract, 1 teaspoon rum extract, 1/2
cup of chopped candied cherries, and 1 cup of chopped pecans, walnuts or
almonds.
Mint Creams-- Add 1/2 teaspoon oil of peppermint or 2 teaspoons of
peppermint extract.
Lemon Creams-- Add 1 Tablespoon lemon extract, a small amount of yellow
fool colour and 1/4 teaspoon citric acid.
Orange Creams-- Add 1 Tablespoon orange extract, and a small amount of
orange fool colour and 1/4 teaspoon citric acid.
Raspberry/Strawberry Creams-- Add 2 Tablespoons of raspberry or
strawberry extract, 1/4 teaspoon lemon extract, a small amount of pink
or red food colour, and 1/4 teaspoon citric acid.
Follow the information in the opening of chapter 1 for shaping, storage,
and using several flavours from one batch of fondant.
WATER FONDANT
Very good for mints or fruit centres-- this fondant actually improves
with age.
1-1/3 cups water
1/3 cup light corn syrup
1/4 cup butter
4 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup Mazetta or marshmallow creme, optional
flavouring and food colour (variations follow)
Set aside a 9"x13" ungreased baking pan. In a heavy 4 quart
saucepan, combine the water, corn syrup, butter, sugar, cream of tartar
and salt. Place over a high heat and stir occasionally with a wooden
spoon until mixture comes to a full boil. If any sugar crystals are
present, wash down the sides of the pan with a wet pastry bursh.
Clip on the candy
thermometer. Cook syrup to 240°F (115°C) or soft-ball stage. Remove
from heat, without stiring or scraping, pour into baking pan. Place in
the refrigerator, or other cool area.
When the bottom no
longer feels warm, begin stirring findant with a wooden spoon. If
desired, after 15 minutes of stirring, add Mazetta or marshmallow creme.
If you intend on flavouring and/or adding nuts, you can do this anytime
after the Mazetta has been added. Continue stirring until the fondant
becomes very stiff and looses its shine.
If it is too stiff to
handle, break off small pieces and work them in you hands. If this
doesn't cause it to soften a bit, you may have overcooked it. Refer to
the instructions for what to do when overcooked. On the same note, if
you have stirred it for an hour and its still not set, allow it to rest
unstirred for a few minutes. This will sometimes cause the fondant to
begin the crystallization process. If resting it doesn't work, it may be
undercooked. Refer to the instructions for recooking.
Please note: The
instructions for how to correct both overcooked and undercooked, will
follow.
Water Fondant Flavour Variations
Mint Creams-- Add 1/4 teaspoon oil of peppermint and 6 drops of food
colour.
Orange Creams-- Add 1-1/2 teaspoons of orange extract 1/4 teaspoon of
citric acid and 4 drops of orange food colour.
Raspberry Creams-- Add 1-1/2 teaspoons raspberry extract, 1/4 teaspoon
lemon extract and 4 drops of red food colour.
Coconut Creams-- Add 1 cup flaked coconut along with 1-1/2 teaspoons
vanilla or coconut extract.
Follow the information in the opening of chapter 1 for shaping, storage,
and using several flavours from one batch of fondant.
HONEY BUTTERCREAM FONDANT
These are light fluffy centres and do improve with age. There are
also several flavour variations too.
1-1/3 cups whipping cream
2/3 cup milk
1/4 cup mild, light honey
2 Tablespoons Butter
4 cups sugar
1/2 cup Mazetta or marshmallow
Flavourings and/or nuts (Variations follow)
Set aside a 9"x13" ungreased baking pan. In a heavy 4 quart
saucepan, combine the cream, milk, honey, butter, and sugar. Place over
a high heat and stir constantly with a wooden spoon until mixture comes
to a full boil. If any sugar crystals are present, wash down the sides
of the pan with a wet pastry bursh.
Clip on the candy
thermometer. Cook syrup to 240°F (115°C) or soft-ball stage. Remove
from heat, without stiring or scraping, pour into baking pan. Place in
the refrigerator, or other cool area.
When the bottom no
longer feels warm, begin stirring findant with a wooden spoon. If
desired, after 15 minutes of stirring, add Mazetta or marshmallow creme.
If you intend on flavouring and/or adding nuts, you can do this anytime
after the Mazetta has been added. Continue stirring until the fondant
becomes very stiff and looses its shine.
If it is too stiff to
handle, break off small pieces and work them in you hands. If this
doesn't cause it to soften a bit, you may have overcooked it. Refer to
the instructions for what to do when overcooked. On the same note, if
you have stirred it for an hour and its still not set, allow it to rest
unstirred for a few minutes. This will sometimes cause the fondant to
begin the crystallization process. If resting it doesn't work, it may be
undercooked. Refer to the instructions for recooking.
Please note: The
instructions for how to correct both overcooked and undercooked, will
follow.
Honey Buttercream Fondant Variations
These amounts are based on flavouring an entire batch the same
flavour. If you are dividing the batch, you will need to adjust the
amounts accordingly. Colouring is a matter of personal preference.
Vanilla/Vanilla Nut-- Add 1 Tablespoon vanilla and 1 cup chopped pecans
or walnuts.
Black Walnut-- Add 1 Tablespoon vanilla, 1/4 teaspoon black walnut
extract and 1 cup of walnuts.
Cherry Cream-- Flavour with 2 teaspoons almond extract and 1 teaspoon of
rum extract.
Cherry Nut-- Add 2 teaspoons almond extract, 1 teaspoon rum extract, 1/2
cup of chopped candied cherries, and 1 cup of chopped pecans, walnuts or
almonds.
Mint Creams-- Add 1/2 teaspoon oil of peppermint or 2 teaspoons of
peppermint extract.
Lemon Creams-- Add 1 Tablespoon lemon extract, a small amount of yellow
fool colour and 1/4 teaspoon citric acid.
Orange Creams-- Add 1 Tablespoon orange extract, and a small amount of
orange fool colour and 1/4 teaspoon citric acid.
Raspberry/Strawberry Creams-- Add 2 Tablespoons of raspberry or
strawberry extract, 1/4 teaspoon lemon extract, a small amount of pink
or red food colour, and 1/4 teaspoon citric acid.
Follow the information in the opening of chapter 1 for shaping, storage,
and using several flavours from one batch of fondant.
BOSTON CREAMS
Caramelized sugar is what gives this candy its delicate flavour.
2 cups sugar, divided
1 (12 ounce) can evaporated milk, divided
3 Tablespoons Butter
Pour 1 cup of the sugar into a heavy 9-inch skillet. Place over high
heat and caramelize the sugar by stirring with a wooden spoon unti lit
turns into a golden syrup. Please Note: Be very careful as this syrup is
extremely hot and could burn the skin. Teduce the heat to low and,
stirring constantly, add 2/3 cup evaproated milk.
Stir in the remaining
cup of sugar, bring to boil and boil for 1 minute. Stir in remaining
milk. Cook, stirring constantly, to 244°F (115°C) or firm ball stage.
(If using a thermometer, hold upright and immerse bulb in syrup for
accurate reading.) Remove from heat and allow the mixture to stand
undisturbed for 5 minutes. Scrape onto plastic wrap. Pat into a log
shape about 1 inch in diameter. Seal and place in the refrigerator, or
slice ans serve immediately. Makes 50 slices or about 50 centres for
chocolates.
Variations
Add 1/2 cup chopped nuts when candy creams.
Add 1/2 cup toasted coconut when candy creams.
Roll logs in chopped nuts.
Dip in tempered dipping chocolate.
REFERENCE RECIPES AND RECOOKING INFORMATION: (USED
OFTEN THROUGHOUT ALL THE RECIPES)
RECOOKING CANDIES
Fondants, fudges and caramels can be recooked if they are under- or
overcooked or if the candy "sugars", as long as the candy has
not been scorched.
In a heavy saucepan, combine 1-1/2 cups water and the cooked candy.
Place over a low heat and stir with a wooden spoon until the mixture is
well-blended. Increase the heat to medium and bring to a boil. Clip on
the candy thermometer and cook to the proper temperature as listed in
the original recipe. Pour and cool per those instructions as well. As
the old flavouring has cooked out, be sure to add more. Your candy will
have a darker colour due to the increased caramelization of the sugars.
MAZETTA
Homemade marshmallow cream.
2 egg whites, at room temperature
3/4 cup light corn syrup
1/4 cup water
1/2 cup sugar
Using an electric mixer, beat egg whites in a large bowl until stiff;
set aside. In a 1-quart saucepan, combine corn syrup, water and sugar.
Place over high heat and stir with a wooden spoon until mixture comes to
a boil. If sugar crystals are present, wash down sides of the pan with a
wet pastry brush.
Clip on candy
thermometer. Cook syrup to 242°F (120°C) or soft ball stage. Beating
constantly with electric mixer, slowly pour hot syrup into egg whites;
continue beating for several minutes until mixture holds its shape. Use
immediately, or refrigerate in a covered container for up to 2 weeks.
Makes enough for 3 batches of fondant.
Well this concludes Chapter 1. I will try to post some more fondant
recipes of the Cosmic Cafe Club message board. If your not already a
member of the Cosmic Cafe Club on Yahoo Clubs, please visit
http://clubs.yahoo.com/clubs/cosmiccafe and sign up as a member, or sign
up by visiting http://www.geocities.com/exilesempire/cafe/cafe.html and
click on Cosmic Cafe Cooking Club. As always membership to this club is
free!! If you have some fondant or other candy recipes you'd like to
share, please post them on either message board (the features board or
the clubs board).
Thanks all!! Hope you enjoy these recipes and more to come.
Sneak preview to next months chapter. CHAPTER 2
TRUFFLES AND FUDGES
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