Handmade Candies Read online

  2. Place coconut 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 107°C

  (224.6°F) (measure using a sugar thermometer).

  5. Remove the pot from the stove, immediately add 7 oz (200 grams) of coconut and stir with a clean dry wooden spoon.

  6. Flatten the mixture over the baking paper that was prepared, sprinkle over the remaining coconut and let cool.

  7. When the mixture has cooled until it can be touched by hands, slice it into squares using a knife or roll it into rolls with your hands.

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

  91

  COCONUT CHOCOLATE SQUARES

  Ingredients for 28 oz (800 grams)

  For topping:

  of candy:

  ½ cup white coconut flakes

  1¼ cups water

  2 cups sugar

  ½ cup glucose

  7 oz (200 grams) white coconut

  flakes

  3½ oz (100 grams) milk chocolate

  chopped or in coins

  92 | Coconut Candies

  COCONUT CHOCOLATE SQUARES

  Preparation:

  1. Line a sheet of baking paper over working space and sprinkle on it half of the coconut 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 7 oz (200 grams) of coconut and stir with a clean dry wooden spoon.

  6. Melt the chocolate in the microwave, add to the mixture and mix until absorbed.

  7. Flatten the mixture over the baking paper we prepared, sprinkle over the remaining coconut and let cool.

  8. When the mixture has cooled until it can be touched by hands, slice it into squares using a knife.

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

  93

  COCONUR CHOCOLATE WITH LIQUEAR

  Ingredients for 28 oz (800 grams)

  For topping:

  of candy:

  ½ cup white coconut flakes

  1 cup milk

  2 cups sugar

  2 tablespoons cocoa

  ¼ cup glucose

  7 oz (200 grams) white coconut

  flakes

  1 tablespoon chocolate liqueur

  94 | Coconut Candies

  COCONUR CHOCOLATE WITH LIQUEAR

  Preparation:

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

  2. Place milk, sugar, cocoa 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 7 oz (200 grams) of coconut flakes and stir with a clean dry wooden spoon.

  6. Add liqueur to the mixture and mix until absorbed.

  7. Flatten the mixture over the baking paper we prepared, sprinkle the remaining coconut on top and let cool.

  8. When the mixture has cooled until it can be touched by hands, slice it into squares using a knife or roll it into rolls with your hands.

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

  95

  FRUIT COCONUT

  For those who find the standard coconut candy too sweet and for all of those who are fond of the fruity, juicier and slightly sour taste – here's the solution!

  Ingredientsfor for 26 oz

  For topping:

  (750 grams) of candy:

  ¾ cup white coconut flakes

  1 cup lemon or mango nectar

  2 cups sugar

  2 tbsp. squeezed and strained

  lemon juice

  7 oz (200 grams) white coconut

  flakes

  96 | Coconut Candies

  Preparation:

  1. Spread a baking paper over the work space and sprinkle on it one-third of the coconut intended for topping.

  2. Place nectar, sugar and lemon juice 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, then immediately add 7 oz (200 grams) of coconut and stir with a clean dry wooden spoon.

  6. Flatten the mixture over the baking paper that has been prepared.

  7. When the mixture has cooled until it can be touched by hands, slice it into rectangles using a knife or create rolls. Coat them with the remaining coconut.

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

  Variations:

  To vary the color of the coconut that wraps the rolls, place the flakes into a plastic bag and add 2-3 drops of yellow food coloring. Close the bag tightly and crush the coconut from the outside until it is all colored.

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  } 8 {

  MARZIPAN

  & NOUGAT

  CANDIES

  Traditional marzipan contains sugar

  and ground almonds. But marzipan

  can also be made from different

  nuts and various flavors. The quality

  of the marzipan improves when the

  quantity of almonds is greater than

  that of the sugar.

  Nougat is based on sugar syrup

  and whipped egg whites with the

  addition of almonds and nuts that

  enrich the taste.

  MARZIPAN – INTRODUCTION

  Marzipan ingredients

  Almonds – It is most convenient, of course, to buy ground blanched almonds, but whole peeled almonds (though still with their inner shells) may be purchased and ground at home: blanch the almonds in boiling water for about 10 minutes, transfer to very cold water and then remove the shell. Dry afterwards and finely grind in a food processor. Peeled almonds may also be purchased and ground close to the preparation time of the marzipan.

  Sugar – There are three options: powdered sugar, sugar syrup or powdered sugar with egg white.

  Preparing the marzipan with powdered sugar is the easiest and fastest method, although afterwards, the marzipan needs to be stored in the refrigerator. The method I prefer is using sugar syrup, as it allows for the marzipan to be stored at room temperature for a long time. The third method mentioned, I do not tend to use myself (since the egg white is not pasteurized) and therefore, I have not included a recipe.

  An important tip for the final stage of the
marzipan preparation!

  If the mixture comes out too hard or crumbly, uneven or inconvenient to process, it will be difficult to make candies out of it. Try a small piece to check.

  If indeed necessary, add some warm water to the mixture and operate the mixer or food processor again. Begin with 1/2 teaspoon water and increase gradually as necessary until the mixture softens and is easy to work with.

  99 | Marzipan & Nougat Candies

  Marzipan

  100

  TRADITIONAL MARZIPAN

  Ingredients for 20 oz (550 grams)

  For topping (optional):

  of marzipan:

  Cocoa powder or ground almonds

  ½ cup water

  1 tbsp. squeezed and strained

  lemon juice

  1½ cups sugar

  9 oz (255 grams) ground almonds

  1 tsp rosewater

  Preparation:

  1. Place water, lemon juice and sugar 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 and continue to cook (remember, do not stir!) until reaching the temperature of 118°C (244.4°F) (measure using a sugar thermometer).

  4. Remove the pot from the stove and immediately pour the boiling syrup into the bowl of a mixer with a kneading hook or that of a food processor. Add ground almonds and mix until combined into the syrup.

  5. Add rosewater and stir until absorbed into the mixture. Cool slightly until the marzipan can be handled.

  6. If the marzipan is too dry, add some warm water (begin with 1/2

  teaspoon and add more if necessary) and continue mixing until you receive a smooth mixture easy to process.

  7. Form the marzipan into rolls or small balls and coat with a topping if you wish.

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

  101 | Marzipan & Nougat Candies

  Traditional Marzipan

  102

  CALISSON

  The Calisson is an almond-shaped marzipan with pieces of a candied orange peel and candied melon. The candy originated in France, however I was first introduced to the Calisson in Belgium. I had visited a shop that sold only this almond-shaped marzipan, each and every one coated in a colorful sugar. Imagine stumbling upon a store dedicated entirely to one kind of marzipan!

  Ingredients (makes 23 oz (650 grams) of Calissons): ½ cup water

  1 tsp squeezed and strained lemon juice

  1½ cups sugar

  1¾ oz (50 grams) candied orange peels

  3½ oz (100 grams) candied melon

  8 oz (225 grams) ground almonds

  103 | Marzipan & Nougat Candies

  Preparation:

  1. Grind the candied melon and candied orange peel together in a food processor.

  2. Combine the water, lemon juice and sugar in a double-bottom pan and gently stir with a wooden spoon.

  3. Very Important: Prior to boiling, if any sugar should accumulate on the side of the pan, lower all of the grains into the water 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 reaching a temperature of 118°C (244.4°F) (measure using a sugar thermometer).

  5. Remove the pan from the burner, and immediately pour the boiling syrup into the mixing bowl of a mixer with a kneading hook or into the bowl of a food processor. Add the ground almonds and stir until they are evenly mixed into the syrup.

  6. Add the mixture of candied melon and orange peels and stir until they are combined into the mixture.

  7. If the marzipan is too dry, add a bit of hot water (starting with ½

  teaspoon and adding as needed) and continue to stir until the mixture is smooth enough to process.

  8. Pour the resulting mixture onto a work surface and flatten to a thickness of 3-4 mm using a rolling pin.

  9. Cut the marzipan into shapes using a cookie cutter.

  10. Store the Calissons in a sealed container at room temperature.

  104

  PISTACHIO & ALMONDS MARZIPAN

  Ingredients for 20 oz (550 grams)

  For topping (optional):

  of marzipan:

  Ground almonds

  ½ cup water

  1 tsp squeezed and strained lemon

  juice

  1½ cups sugar

  5 oz (140 grams) ground almonds

  (some should be coarsely ground)

  3 oz (85 grams) pistachio

  2 tsp rosewater

  Preparation:

  1. Place water, lemon juice and sugar 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 and continue to cook (remember, do not stir!) until reaching the temperature of 118°C (244.4°F) (measure using a sugar thermometer).

  4. Remove the pot from the stove and immediately pour the boiling syrup into the mixing bowl of a mixer with a kneading hook or into the bowl of a food processor. Add pistachios and ground almonds and mix until combined into the syrup.

  5. Add rosewater and stir until absorbed in the mixture.

  6. If the marzipan is too dry, add some warm water (begin with 1/2 tea spoon and add more if necessary) and continue mixing until you obtain a smooth mixture that is easy to process.

  7. Design small marzipan rolls or balls or one long roll. If you wish, you may coat with ground almonds. Slice with a knife.

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

  105 | Marzipan & Nougat Candies

  Pistachio & Almonds Marzipan

  106

  NOUGAT – BASIC RECIPE

  Ingredients for English cake pan

  For greasing:

  or any other small pan:

  Canola Oil Spray

  ¼ cup water

  2 cups sugar

  1 cup glucose

  2 egg whites from large (L) eggs at

  room temperature

  3½ oz (100 grams) chopped

  almonds, walnuts or pistachios

  107 | Marzipan & Nougat Candies

  Preparation:

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

  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!).

  5. Meanwhile whip the egg whites into a fluffy but not stiff foam.

  6. When the syrup in the pot reaches the temperature of 124°C (255.2°F) (measure using a sugar thermometer) pour some of it into a mixing bowl with the egg foam (the remaining syrup continues to boil in the pot) and whip until the mixture is thick and glossy.

  7. When the syrup in the pot reaches a temperature of 154°C (309.2°F) add it as well to the mixing bowl and beat together for 10 minutes until it forms a stiff and stable foam.

  8. Turn off the mixer and fold almonds, walnuts or pistachios into the foam using a spatula.

  9. Flatten the mixture in the prepared pan and leave at room temperature for about 10 hours for stabilizing. It is recommended to cover the nougat with another sheet of baking paper and to place on it a heavy dish to help stabilization and compression.

  10. After it has stabilized, cut the nougat into sl
ices or squares using a knife.

  11. Store the nougat in a closed container at room temperature.

  108

  GROUND ALMOND NOUGAT

  Ingredients for English cake pan

  For greasing:

  or any other small pan:

  Canola Oil Spray

  1 cup honey

  2 cups sugar

  2 egg whites from large (L) eggs at

  room temperature

  10 oz (300 grams) ground almonds

  1 tsp squeezed and strained lemon

  juice

  109 | Marzipan & Nougat Candies

  Preparation:

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

  2. Place honey and sugar 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 it reaches the temperature of 154°C

  (309.2°F) (measure using a sugar thermometer).

  5. Meanwhile, beat the egg whites into a soft foam.

  6. When the syrup reaches the temperature of 154°C (309.2°F)pour it into a mixing bowl gradually while mixing on medium speed until it is combined with the egg foam. Whip for 10 more minutes until you obtain a stiff and stable foam.

  7. Lower the mixing speed and add ground almonds, whipping until they are absorbed.

  8. Add lemon juice and whip until mixture is smooth.

  9. Flatten the mixture in the prepared pan and leave at room temperature for about 10 hours for stabilizing. It is recommended to cover the nougat with another baking sheet and place a heavy dish on top to help stabilization and compression.

  10. After it has stabilized, cut the nougat into slices or squares using a knife.

  11. Store the nougat in a closed container at room temperature.

  110

  My first exposure to the art of making

  handmade candies was in a boutique

  factory in rural England – and I was blown