Handmade Candies Read online

  8. Store the taffy in a sealed container at room temperature.

  31 | Soft Candies & Taffy

  Peanut Taffy

  32

  FRUIT MILK TAFFY

  Ingredients for 25 oz (700 grams) For Greasing: of taffy:

  Canola oil spray

  ½ cup cold water

  3 tbsp. gelatin

  Special Equipment:

  1 container (250 ml) heavy

  Candy wrapping paper or baking

  whipping cream

  paper cut into pieces in the

  3 cups sugar

  appropriate size

  3 tbsp. glucose

  1 tsp flavor extract

  A few drops of food coloring

  33 | Soft Candies & Taffy

  Preparation:

  1. Cover a square baking pan with a greased sheet of baking paper.

  2. Place gelatin and water in a bowl and mix gently. Set aside.

  3. Place heavy whipping cream, sugar and glucose in a double-bottom pot and mix gently with a wooden spoon.

  4. Very Important: Prior to boiling, if any sugar accumulates on the sides of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!

  5. Bring the mixture to a boil over medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 118°C

  (244.2°F) (measure using a sugar thermometer).

  6. Place the bowl with gelatin in the microwave for about 20 seconds to dissolve.

  7. Pour the boiling syrup into the mixing bowl with a balloon whisk, add the dissolved gelatin and mix at a low speed for about a minute until the gelatin is absorbed into the syrup. Increase to high speed and mix for 15 minutes.

  8. Add flavor extract and food coloring and mix for one more minute until they are absorbed into the mousse.

  9. Transfer the mouse into the prepared pan using a spatula.

  10. Wait three hours to stabilize.

  11. Cut the taffy into small pieces using a sharp knife or a pizza cutter and wrap each taffy cube with a candy wrapping paper or a piece of baking paper.

  12. Store the taffy in a sealed container at room temperature.

  When I was in England, I purchased a bag of taffy candies with which I wasn’t familiar.

  As a habit, when I would taste a candy that I liked, I would check the list of ingredients on the back of the package. At home, I tried to combine different amounts and ratios of ingredients until I managed to prepare the taffy I present before you.

  34

  HAZELNUT MILK TAFFY

  Ingredients for 28 oz (800 grams) For Greasing: of taffy:

  Canola oil spray

  ½ cup cold water

  3 tbsp. gelatin

  Special Equipment:

  1 container (250 ml) heavy whipping

  Candy wrapping paper or baking

  cream

  paper cut into pieces in the

  3 cups sugar

  appropriate size

  3 tbsp. glucose

  2 tbsp. hazelnut paste (to purchase

  in the specialized stores)

  3½ oz (100 grams) hazelnut

  35 | Soft Candies & Taffy

  Preparation:

  1. Cover a square baking pan with a greased sheet of baking paper.

  2. Place gelatin and water in a bowl and mix gently. Set aside.

  3. Place heavy whipping cream, sugar and glucose in a double-bottom pot and mix gently with a wooden spoon.

  4. Very Important: Prior to boiling, if any sugar accumulates on the sides of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!

  5. Bring the mixture to a boil over medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 118°C

  (244.2°F) (measure using a sugar thermometer).

  6. Place the bowl with gelatin in the microwave for 20 seconds to dissolve.

  7. Pour the boiling syrup into the mixing bowl with a balloon whisk, add the dissolved gelatin and mix at a low speed for about a minute until the gelatin is absorbed into the syrup. Increase to high speed and mix for 15 minutes.

  8. Add hazelnut paste and mix for one more minute until it is absorbed.

  9. Turn off the mixer, add nuts and stir with a spatula.

  10. Pour the mousse into a baking pan which has been prepared in advance and wait 3 hours to stabilize.

  11. Cut the taffy into small pieces using a sharp knife or a pizza cutter and wrap each taffy cube with a candy wrapping paper or a piece of baking paper.

  12. Store the taffy in a sealed container at room temperature.

  Variations: Pistachio Toffee

  At step 8, instead of adding hazelnut paste to the mousse, add pistachio paste and beat for a minute until absorbed. At step 9, add 100 grams of whole peeled pistachios instead of nuts. Continue as instructed in the original recipe.

  36

  NOSTALGIC CANDY

  Ingredients for 16 oz (450 grams)

  of candy:

  ¾ cup water

  or (for an addition of food and

  2 cups sugar

  color together):

  1 tbsp. glucose

  1 tsp of a fruit concentrate puree

  A pinch of salt

  (may be purchased at specialty

  stores)

  1 tsp flavor extract

  A few drops of food coloring

  One of my favorite candies during my childhood was an oval-shaped white candy with a jelly surface, which was covered with chocolate and wrapped in a gold paper. For a long time I tried to recreate this candy, especially the white soft part inside. After five years, I finally succeeded.

  37 | Soft Candies & Taffy

  Preparation:

  1. Grease a square baking pan and a silicon mold with small cavities.

  2. Pour water, sugar, glucose syrup and salt into a double-bottom pot and gently stir with a wooden spoon.

  3. Very Important: Prior to boiling, if any sugar accumulates on the sides of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!

  4. Bring the mixture to a boil over a medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 116°C

  (240.8°F) (measure using a sugar thermometer).

  5. Remove the pan from the burner. Immediately add the flavor extract and food coloring and quickly stir with a clean and dry wooden spoon until the flavor and color assimilate in the syrup. Instead of the flavor extract and food coloring you can add a concentrated fruit puree.

  6. Pour the boiling syrup into a square pan which has been prepared in advance and let it cool for a while.

  7. When a small film is formed on the syrup (after about 5 minutes), lift a part of the chunk of the syrup in a folding motion. Continue folding the chunk from one side to the other until it hardens and seals.

  8. Fill the cavities in the silicon pan, cool completely and remove.

  9. Store the candies in a sealed container at room temperature.

  Scan the code demo video Or watch the video at the following link: https://www.youtube.com/watch?v=iJDb1hXT_EQ

  Variations:

  Melt dark chocolate in the microwave and pour a thin layer over the candies in the silicon pan. After stabilized, remove the candies, with the base being the chocolate.

  38

  } 3 {

  MARSHMALLOWS

  A marshmallow is a soft and

  foamy candy made of sugar,

  glucose and gelatin. The

  homemade marshmallow is much

  softer and delicious than the

  industrial kind, and may vary

  with a variety of flavors.

  BASIC MARSHMALLOW RECIPE

  Ingredients for 18 oz (500 grams) For Greasing: of mars
hmallow:

  Canola oil spray

  2¼ tbsp. gelatin

  ½ cup cold water

  For Finishing:

  ½ cup water (at room temperature)

  ½ cup cornstarch

  2 cups sugar

  1 cup powdered sugar

  ½ cup glucose

  A pinch of salt

  1 tsp of flavor extract

  A few drops of food coloring

  1 tbsp. boiling water

  or (for an addition of food and color

  together):

  2 measuring spoons of fruit

  concentrate puree (may be

  purchased at specialty stores)

  40 | Marshmallows

  BASIC MARSHMALLOW RECIPE

  Preparation:

  Preliminary preparations:

  1. Line a medium square baking pan with a well-greased sheet of baking paper.

  2. Place gelatin and cold water in a small bowl and gently stir. Set aside.

  Preparing the syrup:

  1. Place water, sugar, glucose and salt in a double bottom pot and stir gently with a wooden spoon.

  2. Very Important: Prior to boiling, if any sugar accumulates on the sides of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!

  3. Bring the mixture to a boil over a medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 124°C

  (255.2°F)(measure using a sugar thermometer). Turn off the heat.

  Preparing the marshmallow mixture:

  1. Place the bowl with gelatin in the microwave for 20-30 seconds to dissolve.

  2. Pour the boiling syrup and melted gelatin into a mixing bowl. Whip for 2 minutes on low speed (watch out – the liquid is boiling!) and ten more minutes on high speed.

  3. Lower the whipping speed, add 1 tsp of flavor extract, food coloring and whip for a minute until absorbed in the mixture, whip for one more minute on high speed.

  4. Flatten the marshmallow mousse in the baking pan and smooth with a wet plastic spatula.

  5. wait at least 6 hours for stabilizing.

  6. Mix the finishing ingredients and spread third of the mixture over the marshmallow chunk. Turn over the marshmallow on a sheet of baking paper (no need to grease) and spread the additional third of the finishing mixture over the other side.

  7. Cut the marshmallow into cubes using a pizza cutter or scissors or form shapes using greased cookie cutters. Spread the remaining finishing mixture.

  8. Store the marshmallow in a closed container at room temperature.

  41

  CHOCOLATE FLAVORED MARSHMALLOW

  Ingredients for 21 oz (600 grams) For Greasing: marshmallow:

  Canola oil spray

  2¼ tbsp. gelatin

  ½ cup cold water

  For Finishing:

  ½ cup water (at room temperature)

  ½ cup cornstarch

  2½ cups sugar

  1 cup powdered sugar

  ½ cup glucose

  1 tbsp. cocoa powder

  ¼ tsp salt

  3 tbsp. cocoa powder

  ¼ cup boiling water

  42 | Marshmallows

  CHOCOLATE FLAVORED MARSHMALLOW

  Preparation:

  Preliminary preparations:

  1. Line a medium square baking pan with a well-greased sheet of baking paper.

  2. Place gelatin and cold water in a small bowl and gently stir. Set aside.

  Preparing the syrup:

  1. Put water, sugar, glucose and salt in a double-bottom pot and stir gently with a wooden spoon.

  2. Very Important: Prior to boiling, if any sugar accumulates on the sides of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!

  3. Bring the mixture to a boil over a medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 124°C (255.2°F) (measure using a sugar thermometer). Turn off the heat.

  Preparing the marshmallow mixture:

  1. Mix cocoa powder with ¼ cup boiling water.

  2. Place the bowl with gelatin in the microwave for 20-30 seconds to dissolve.

  3. Pour the boiling syrup and melted gelatin into a mixing bowl and whip for 2 minutes on low speed (watch out – the liquid is boiling!) and ten more minutes on high speed.

  4. Lower the whipping speed, add the melted cocoa and whip for a minute until absorbed in the mixture, and one more minute on high speed.

  5. Flatten the marshmallow mousse in the baking pan and smooth with a wet plastic spatula.

  6. Wait at least 6 hours for stabilizing.

  7. Mix the finishing ingredients and spread one third of the mixture over the marshmallow chunk. Turn over the marshmallow on a sheet of baking paper (no need to grease) and spread the additional third of the finishing mixture over the other side.

  8. Cut the marshmallow into cubes using a pizza cutter or scissors or form shapes using greased cookie cutters. Spread the remaining finishing mixture.

  9. Store the marshmallow in a closed container at room temperature.

  43

  COFFEE MARSHMALLOW

  Ingredients for 18 oz (500 grams) For Greasing: of marshmallow:

  Canola oil spray

  2¼ tbsp. gelatin

  ½ cup cold water

  For Finishing:

  ½ cup water (at room temperature)

  ½ cup cornstarch

  2 cups sugar

  1 cup powdered sugar

  ½ cup glucose

  ¼ tsp salt

  3 tbsp. instant coffee powder

  1 tbsp. boiling water

  44 | Marshmallows

  COFFEE MARSHMALLOW

  Preparation:

  Preliminary preparations:

  1. Line a medium square baking pan with a well-greased sheet of baking paper.

  2. Place gelatin and cold water in a small bowl and gently stir. Set aside.

  Preparing the syrup:

  1. Place water, sugar, glucose and salt in a double-bottom pot and stir gently with a wooden spoon.

  2. Very Important: Prior to boiling, if any sugar accumulates on the sides of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!

  3. Bring the mixture to a boil over a medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 124°C (255.2°F) (measure using a sugar thermometer). Turn off the heat.

  Preparing the marshmallow mixture:

  1. Mix instant coffee powder with 1 tbsp. boiling water.

  2. Place the bowl with gelatin in the microwave for 20-30 seconds to dissolve.

  3. Pour the boiling syrup and melted gelatin into a mixing bowl and whip for 2 minutes on low speed (watch out – the liquid is boiling!) and ten more minutes on high speed.

  4. Lower the whipping speed, add the melted coffee and whip for a minute until absorbed in the mixture, and one more minute on high speed.

  5. Flatten the marshmallow mousse in the baking pan and smooth with a wet plastic spatula.

  6. Wait at least 6 hours for stabilizing.

  7. Mix the finishing ingredients and spread one third of the mixture over the marshmallow chunk. Turn over the marshmallow on a sheet of baking paper (no need to grease) and spread an additional third of the finishing mixture over the other side.

  8. Cut the marshmallow into cubes using a pizza roller or scissors or form shapes using greased cookie cutters. Spread the remaining finishing mixture.

  9. Store the marshmallow in a closed container at room temperature.

  45

  MARSHMALLOW BASED ON FRUIT NECTAR

  The natural flavor of the fruit, from which the marshmallow is made, is very noticeable. In order to strengthen the color you may add a few drops of food coloring that matches the fruit
nectar.

  Ingredients for 18 oz (500 grams) For Greasing: of marshmallow:

  Canola oil spray

  2¼ tbsp. gelatin

  ½ cup cold fruit nectar

  For Finishing:

  ¾ cup fruit nectar (at room

  ½ cup cornstarch

  temperature)

  1 cup powdered sugar

  2 cups sugar

  2 tbsp. freshly squeezed and

  strained lemon juice

  A pinch of salt

  A few drops of food coloring

  (to strengthen the nectar color,

  optional)

  46 | Marshmallows

  MARSHMALLOW BASED ON FRUIT NECTAR

  Preparation:

  Preliminary preparations:

  1. Line a medium square baking pan with a well-greased sheet of baking paper.

  2. Place gelatin and cold fruit nectar in a small bowl and gently stir. Set aside.

  Preparing the syrup:

  1. Place fruit nectar, sugar, lemon juice and salt in a double-bottom pot and stir gently with a wooden spoon.

  2. Very Important: Prior to boiling, if any sugar accumulates on the sides of the pot, lower all of the grains into the mixture using a wet pastry brush (see explanation on page 10). From this moment onward, do not continue to stir!

  3. Bring the mixture to a boil over a medium heat and continue to cook (remember, do not stir!) until you reach a temperature of 124°C (255.2°F) (measure using a sugar thermometer). Turn off the heat.

  Preparing the marshmallow mixture:

  1. Place the bowl with gelatin in the microwave for 20-30 seconds to dissolve.

  2. Pour the boiling syrup and melted gelatin into a mixing bowl and whip for 2 minutes on low speed (watch out – the liquid is boiling!) and ten more minutes on high speed.

  3. If you wish to add food coloring, lower the whipping speed, add the coloring and whip for a minute until absorbed in the mixture, and one more minute on high speed.

  4. Flatten the marshmallow mousse in the baking pan and smooth with a wet plastic spatula.

  5. Wait at least 6 hours for stabilizing.

  6. Mix the finishing ingredients and spread one third of the mixture over the marshmallow chunk. Turn over the marshmallow on a baking paper (no need to grease) and spread the additional third of the finishing mixture over the other side.

  7. Cut the marshmallow into cubes using a pizza roller or scissors or form shapes using greased cookie cutters. Spread the remaining finishing mixture.