Handmade Candies Read online

  1 container (250 ml) heavy whipping cream 38%

  3 cups sugar

  ½ cup glucose

  ¼ cup cocoa powder

  ¼ cup boiling water

  1 tsp vanilla extract

  68 | Fudge

  Preparation:

  1. Cover a small square baking pan or an English cake pan with a sheet of baking paper or prepare a silicone baking pan in sizes/shapes according to personal choice.

  2. Sift the cocoa powder and mix with the boiling water for a cohesive mixture.

  3. Place heavy whipping cream, sugar, glucose and the cocoa solution in a double bottom pot and stir 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 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).

  6. Remove the pot from the stove and let cool. When the mixture reaches the temperature of 46°C immediately add the vanilla extract and stir with a clean dry wooden spoon until the mixture is firm and not shiny.

  This can take at least 10 minutes.

  7. Pour the mixture into the baking pan and leave in room temperature for 10 hours for stabilizing.

  8. If we used a regular pan, slice or cut the fudge into cubes of the desired size. Alternatively, remove the fudge from the silicone baking pan.

  9. Store the fudge in a closed container at room temperature. Note: sometimes the fudge becomes too soft after it is left in the container.

  Leave it a few hours in open air before serving and it will solidify.

  69

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  FRUIT

  & JELLY

  CANDIES

  Homemade jelly candies,

  some based on fruit juices,

  and some made of fresh or

  frozen fruits.

  JELLY CANDIES

  Ingredients for 10 oz (300 grams)

  For the Topping:

  of candy:

  ½ cup sugar

  5 tbsp. gelatin powder

  1 tbsp. cornstarch

  ½ cup cold water

  1½ cups water (at room

  temperature)

  1 cup sugar

  1 tbsp. glucose

  2 tsp various flavor extracts (1 tsp

  of each)

  A few drops of 2 types of food

  coloring

  71 | Fruit & Jelly Candies

  Preparation:

  1. Prepare silicone baking pans with small cavities.

  2. Place gelatin, cornstarch and ½ cup cold water in a small bowl and mix. Set aside.

  3. Place water, sugar and glucose in a double bottom pot and stir lightly with a whisk. Bring to a boil over a medium heat.

  4. Meanwhile, place the small bowl with the gelatin and cornstarch in the microwave for 15-20 seconds to dissolve.

  5. When the syrup in the pot is boiling add the melted gelatin while stirring with the hand whisk. Continue cooking, constantly stirring until reaching the temperature of 103°C (217.4°F) (measure with a sugar thermometer).

  6. Divide the boiling syrup between 2 bowls; add to each bowl one teaspoon of a different flavor extract and a few drops of food coloring and mix.

  7. Pour the mixtures into the silicone pans and wait for stabilizing.

  8. Remove the candies from the pans and sprinkle sugar on each candy.

  9. Store the jelly candies in a closed container at room temperature.

  Variations:

  If you are interested in opaque and fluffy candy, after to step 6, whip the syrup with a hand mixer (caution – the syrup is very hot!) until it is opaque. Continue with the original recipe.

  72

  JELLY BLOCKS IN LAYERS

  Ingredients for 10 oz (300 grams)

  For Greasing:

  jelly:

  Canola Oil Spray

  4½ tbsp. gelatin powder

  1 tbsp. cornstarch

  ½ cup cold water

  1½ cups water (at room

  temperature)

  1 cup sugar

  1 tbsp. glucose

  3 various flavor extracts – ½ tsp of

  each

  A few drops of 3 different types of

  food coloring (in accordance with

  the flavor extract)

  73 | Fruit & Jelly Candies

  Preparation:

  1. Grease 5 English cake pans.

  2. Place gelatin, cornstarch and ½ cup cold water in a small bowl and mix. Set aside.

  3. Place water, sugar and glucose in a double bottom pot and stir lightly with a whisk. Bring to a boil over a medium heat.

  4. Meanwhile, place the small bowl with the gelatin and cornstarch in the microwave for 15-20 seconds to dissolve.

  5. When the syrup in the pot is boiling add the melted gelatin while stirring with a hand whisk. Continue cooking, stirring constantly until reaching a temperature of 103°C (217.4°F) (measure with a sugar thermometer).

  6. Pour the boiling syrup into 5 bowls. To three of the bowls, add a different flavor extract (½ teaspoon each) and a few drops of food coloring to each and mix.

  7. When the syrup is still hot but is no longer boiling, whip the syrup in the additional 2 bowls (those to which we have not yet added flavor extracts and food coloring) using a hand mixer until it turns opaque and white.

  8. Pour each mixture into one of the pans we prepared and wait for about two hours for stabilizing.

  9. Remove the jelly layers from the pans and place one layer on top of another in a suitable container. Place the white layers in between the colored ones.

  10. Store the jelly blocks in a closed container at room temperature. To serve – slice the desired size from the block.

  74

  MARMALADE

  Marmalade is a candy in which you experience all the flavors of the fruit –

  its pulp and peel. You can prepare it from a fresh fruit (see explanation on the next page) or from a frozen fruit puree, which is sold in specialty stores.

  Ingredientsfor for 70 oz (2 kilos) of marmalade: 4 tbsp. pectin (may be purchased in specialty stores) 35 oz (1 kilo) + 4 tbsp. sugar

  35 oz (1 kilo) fruit puree

  1 cup glucose

  ¼ cup of squeezed and strained lemon juice

  Preparation:

  1. Line a large baking pan with baking paper.

  2. Mix pectin with 4 table spoons of sugar in a bowl and place aside.

  3. Place fruit puree, a kilo of sugar and glucose in a double bottom pot and cook over a medium heat while stirring constantly with a whisk. Note: during the entire cooking process you must mix the syrup occasionally.

  4. When the syrup reaches a temperature of 45-50°C (113-122°F)(measure with a sugar thermometer), add the pectin and sugar mixture while stirring.

  5. When the syrup reaches the boiling point, add lemon juice and continue cooking until you reach a temperature of 105°C (221°F).

  6. Pour the boiling syrup into the pan we prepared and let dry for a 24

  hour period at room temperature. After one day, turn the marmalade over onto a clean sheet of baking paper to dry on the other side. Wait for an additional 24 hour period.

  7. Form candies from the marmalade in different shapes using cookie cutters or cut into squares using a cutter. If you wish, sprinkle sugar over the candies.

  8. Store the marmalade candies in a closed container at room temperature.

  75 | Fruit & Jelly Candies

  Marmalade

  76

  NATURAL FRUIT PUREE

  The more pectin a fruit contains – the thicker and more stable the marmalade. Apples contain lots of pectin, and therefore it is recommended to add apples more than other fruits into our marmalade.

  How to Prepare
Fruit Puree?

  Apples, Plums and Apricots – Wash the fruit with its peel and remove the pits. Boil with water once, drain and mash in food processor for a smooth puree. Drain.

  Mangos, Strawberries and Berries – There is no need to cook in advance; just mince in a food processor.

  Citrus Fruits – Citrus fruits give a sense of sweetness, bitterness and acidity from the fruit in the marmalade along with an aroma from its peel.

  In order to achieve this effect you should use some peeled and some unpeeled fruits (at a ratio of 1/3 with the peel and 2/3 without).

  Cut little slits into the peels and boil them 3 times in water, making sure to change the water between boils. Drain and transfer to a food processing bowl. Add the whole peeled fruits and mash together into a smooth puree.

  Drain.

  If you like to feel the pieces of the citrus fruit, including the peel and fibers, prior to mashing, cut the fruits (both the peeled and the unpeeled that were boiled) into cubes and remove the pits. Do not drain after mashing.

  77 | Fruit & Jelly Candies

  Natural Fruit Puree

  78

  CHAMPAGNE AND CHERRY MARMALADE

  Ingredients for 17 oz (500 grams) of marmalade:

  2 tbsp. pectin (to be purchased in specialty stores) 1¼ cup sugar

  1 cup cherry puree

  1 cup champagne

  1 tbsp. glucose

  1 tbsp. of squeezed and strained lemon juice

  Preparation:

  1. Line a medium baking pan with a sheet of baking paper.

  2. Mix pectin with ¼ cup of sugar in a bowl and place aside.

  3. Place cherry puree, champagne, one cup of sugar and glucose in a double-bottom pot and cook over a medium heat, stirring constantly with a whisk. Note: during the entire cooking process mix the syrup occasionally.

  4. When the syrup reaches a temperature of 45-50°C (113-122°F) (measure with a sugar thermometer), add the pectin and sugar mixture while stirring.

  5. When the syrup reaches the boiling point, add lemon juice and continue cooking until you reach a temperature of 105°C (221°F).

  6. Pour the boiling syrup into the pan that was prepared and let dry for a 24 hour period at room temperature. After 24 hours, turn over the marmalade onto a new sheet of baking paper to dry on the other side and wait an additional 24 hours.

  7. Form candies in different shapes out of the marmalade using cookie cutters, or cut into squares using a pizza roller. If you wish, sprinkle sugar over the candies.

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

  79 | Fruit & Jelly Candies

  CHAMPAGNE AND CHERRY MARMALADE

  Champagne and Cherry Marmalade

  80

  HARD CANDIES FROM CITRUS PEELS

  Ingredients:

  5-6 oranges with thick peels

  Sugar equal to the weight of the

  strained orange peels

  Preparation:

  1. Peel the oranges, cut the peels into strips about 1 cm wide, and soak them in a bowl with tap water for two days. Change the water 5-6 times a day. Drain.

  2. Weigh the fruit peels and place them in a double bottom pot.

  3. Add sugar at a weight equal to the weight of the fruit peel a cook along with the peels uncovered over a medium heat, stirring occasionally.

  4. After most of the liquid has evaporated and sugar crystals have formed on the side of the pot, continue cooking until all of the sugar coats the orange peels (make sure that they do not scorch).

  5. Place the sugared peels in containers and let cool.

  6. After cooling seal the containers well and preserve at room temperature.

  This candy has sentimental value to me as it reminds me of a warm childhood memory and is one of my family and my favorite candies. My mother, who was born in Harbin China, used to prepare for us candies out of citrus peels every winter, just the way her mother used to make in China. The aromatic scent of the orange with the sugar used to fill the entire house on cold and rainy days, so every winter I also prepare those candies just as my mother used to make.

  81 | Fruit & Jelly Candies

  HARD CANDIES FROM CITRUS PEELS

  Hard Candies from Citrus Peels

  82

  CANDIED APPLE

  Ingredients for 12 candied apples:

  Special equipment:

  12 apples (Alexander apples are

  Thick, long wooden sticks (may be

  preferred)

  purchased at arts and craft shops,

  1 cup water

  for instance)

  4 cups sugar

  ¾ cup glucose

  A pinch of salt

  Red food colorin

  Preparation:

  1. Remove the stems from the apples, wash well and dry. Insert a wooden stick at the base of the apple about half way up the apple.

  2. Place water, sugar, glucose and salt in a double bottom pot (recommended a narrow and high pot) and stir gently 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 and continue to cook (remember, do not stir!) until you reach a temperature of 154°C (309.2°F) (measure using a sugar thermometer).

  5. Turn off the heat, add some drops of red food coloring and stir with a clean dry wooden spoon.

  6. Dip the apples in the boiling syrup (while still in the pot). Make sure that the point where the apple is connected to the stick does not touch the syrup. Place on a sheet of baking paper for cooling and stabilizing.

  7. Once cool, wrap each apple with in baking paper and store at room temperature. It is recommended to eat on the same day.

  A candied apple is a candy found at fairs. My mother used to tell us that in China they would also sell candied apples, but there the apples were very small. The Chinese peddlers would stand in the streets, spear some apples with sticks, cook sugar syrup and dip the apple skewers in front of the passersby.

  83 | Fruit & Jelly Candies

  Candied Apple

  84

  CARAMELIZED PEARS

  Ingredients for 15 short-stemmed

  For Powdering:

  small pears:

  Cinnamon

  1 cup water

  4 cups sugar

  ¾ cup glucose

  A pinch of salt

  Preparation:

  1. Wash the pears well and dry.

  2. Place water, sugar, glucose and salt in a double bottom pot (recommended a narrow and high pot) and stir gently 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 and continue to cook (remember, do not stir!) until you reach a temperature of 154°C (309.2°F) (measure using a sugar thermometer). Turn off the heat.

  5. Dip the pears half way or a bit more in the boiling syrup (while still in the pot), place on a sheet of baking paper and sprinkle cinnamon immediately. Wait for cooling and stabilizing.

  6. Wrap each pear in baking paper and store at room temperature. It is recommended to eat on the same day.

  85 | Fruit & Jelly Candies

  Caramelized Pears

  86

  } 7 {

  COCONUT

  CANDIES

  Different versions of the

  familiar coconut candy

  combined with liqueur,

  chocolate or fruit.

  VINTAGE COCONUT CANDIES

  Ingredients for 25 oz (700 grams)

  For topping:

  of candy:

  ½ cup white coconut flakes

  1 cup water

  2 cups sugar

  ½
cup glucose

  1 tsp vanilla extract

  7 oz (200 grams) white

  coconut flakes

  88 | Coconut Candies

  Preparation:

  1. Slice sheets of baking paper into two rectangles and sprinkle on them half of the coconut amount intended for topping.

  2. Place water, sugar and glucose in a double bottom pot and stir gently 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 114°C

  (237.2°F) (measure using a sugar thermometer).

  5. Remove the pot from the stove, immediately add vanilla extract and stir with a clean dry wooden spoon.

  6. Add 7 oz (200 grams) coconut and mix until absorbed in the mixture.

  7. Place some of the mixture along the rectangle sheets we prepared and roll the paper to create rolls. Coat them with the remaining coconut for topping (make sure that the coconut only coats and is not inserted into the rolls) and set aside to stabilize at room temperature.

  8. When the rolls are stabilized cut them into slices using a sharp knife.

  9. Store the coconut candies in a closed container at room temperature.

  Variations:

  Vintage red coconut candy – to vary the color of the coconut that covers the rolls, place the flakes into a plastic bag and add 2-3 drops of red food coloring. Close the bag tightly and crush the coconut from the outside until it is all colored.

  89

  COCONUT, SIMPLY COCONUT

  Ingredients for 21 oz (600 grams)

  For topping:

  of candy:

  ½ cup white coconut flakes

  ½ can (200 ml) coconut water

  1½ cups sugar

  2 tbsp. glucose

  7 oz (200 grams) white coconut

  flakes

  90 | Coconut Candies

  Preparation:

  1. Line a sheet of baking paper over the work space and sprinkle on it half of the coconut intended for the topping.