Homemade Sweets
- Thread starter xAllahKnowsBestx
- Start date
sister herb
Official TTI Chef
o___o I want to try making nougat blanc and those chocolate vanilla bars. This winter break I'm going crazy insha'Allah
Good luck, dear. Have a tasty winter break.
:tongue:
xAllahKnowsBestx
Junior Member
sister herb
Official TTI Chef
Hehe five more days insha'Allah, I'll post pictures.. if they turn out good.
And if you don´t eat all before you remember to take the pictures, I think...
xAllahKnowsBestx
Junior Member
Wa 'alaykum assalam
Never heard of that. Please do share, especially if it's easy to make! lol
sister herb
Official TTI Chef
And more temptations to sister AllahKnowsBest for winter break...
Sweet Praline Bites covered in Chocolate
Ingredients:
•1/2 Cup of pecans, halved (plus about 12 to garnish)
•1/2 Cup of walnuts, in big enough pieces but not whole
•1/2 Cup of white sugar
•1/2 Cup of brown sugar
•1/4 Cup of heavy cream
•1 Teaspoon of hazelnut or vanilla extract
•1 Tablespoon of butter
•1/2 Cup of melted semi-sweet chocolate
Cooking instructions:
1.Line a baking sheet with parchment paper and set aside.
2.In a small microwavable bowl, put your chocolate chips (or chopped chocolate) and microwave for 10 seconds at a time, mixing between each time, until the chocolate is completely melted. Set the chocolate aside.
3.In a deep pan, put your 1/2 cup fo pecans and 1/2 cup of walnuts, both sugars, cream, butter and extract and mix it a bit to blend the ingredients. Attach a candy thermometer to the side of your pan. Bring to a boil on medium high heat and swirl the pot from time to time but do not mix with spoon. Let the mixture boil until the thermometer shows 236 F degrees/150 C degrees (this will take about 6 minutes or so, maybe less).
Note: if you haven´t candy thermometer, drop it a little to cold water and when it stiffen, it is ready.
4.Remove the pan for the heat and with a wooden spoon, mix vigorously for about 2 to 3 minutes or until the mixture has thickened and the nuts are suspended in the mixture. The mixture should not be liquidy. Fill heaping spoons with the mixture and drop them on the parchment paper. Take the melted chocolate and drop a dollop on each bite. If you have fleur de sel, drop a few grains on each bite. Place a pecan (the ones you kept aside to garnish) on each of the bites. Chill for about 30 minutes or until they are set.
5.You can freeze them in an air tight container.
6.Enjoy!
Sweet Praline Bites covered in Chocolate
Ingredients:
•1/2 Cup of pecans, halved (plus about 12 to garnish)
•1/2 Cup of walnuts, in big enough pieces but not whole
•1/2 Cup of white sugar
•1/2 Cup of brown sugar
•1/4 Cup of heavy cream
•1 Teaspoon of hazelnut or vanilla extract
•1 Tablespoon of butter
•1/2 Cup of melted semi-sweet chocolate
Cooking instructions:
1.Line a baking sheet with parchment paper and set aside.
2.In a small microwavable bowl, put your chocolate chips (or chopped chocolate) and microwave for 10 seconds at a time, mixing between each time, until the chocolate is completely melted. Set the chocolate aside.
3.In a deep pan, put your 1/2 cup fo pecans and 1/2 cup of walnuts, both sugars, cream, butter and extract and mix it a bit to blend the ingredients. Attach a candy thermometer to the side of your pan. Bring to a boil on medium high heat and swirl the pot from time to time but do not mix with spoon. Let the mixture boil until the thermometer shows 236 F degrees/150 C degrees (this will take about 6 minutes or so, maybe less).
Note: if you haven´t candy thermometer, drop it a little to cold water and when it stiffen, it is ready.
4.Remove the pan for the heat and with a wooden spoon, mix vigorously for about 2 to 3 minutes or until the mixture has thickened and the nuts are suspended in the mixture. The mixture should not be liquidy. Fill heaping spoons with the mixture and drop them on the parchment paper. Take the melted chocolate and drop a dollop on each bite. If you have fleur de sel, drop a few grains on each bite. Place a pecan (the ones you kept aside to garnish) on each of the bites. Chill for about 30 minutes or until they are set.
5.You can freeze them in an air tight container.
6.Enjoy!
abed saleh
Banned
i think its delicious cakes sister :ma:
Tabassum07
Smile for Allah
:salam2:
Lol. No kidding, that's what I do too. I open up all of sister harb's posts in the Five star kitchen just to stare at the pictures. But then realize making all this will take tooo much time and talent and ingredients, so I leave disappointed, wishing sister harb would open up a home delivery service worldwide.
Great, more pictures! Um..I need to stop visiting this section. Is it pathetic I'll be counting down the days to *your* vacation?
Wa 'alaykum assalam.
I open this thread. Stare at the pictures. Realize I don't have the ingredients.. or what it takes not to burn the house down. Stare at the pictures again. Cry. And leave.
Lol. No kidding, that's what I do too. I open up all of sister harb's posts in the Five star kitchen just to stare at the pictures. But then realize making all this will take tooo much time and talent and ingredients, so I leave disappointed, wishing sister harb would open up a home delivery service worldwide.
Hehe five more days insha'Allah, I'll post pictures.. if they turn out good.
Great, more pictures! Um..I need to stop visiting this section. Is it pathetic I'll be counting down the days to *your* vacation?
sister herb
Official TTI Chef
Salam alaykum
Oh... sorry sisters. I don´t want to make you unhappy. :shymuslima1:
A home delivery service worldwide? Maybe I should try this...
Oh... sorry sisters. I don´t want to make you unhappy. :shymuslima1:
A home delivery service worldwide? Maybe I should try this...
sister herb
Official TTI Chef
Cranberry Pistachio Chocolate Bark
1 cup white chocolate candy melts
1 cup dark chocolate candy melts
½ cup pistachios
½ cup dried cranberries *
wax paper
Line a cookie sheet with wax paper. Set aside.
Place dark chocolate melts in a medium microwavable bowl. Microwave on medium power for 30 seconds. Stir mixture and continue to microwave for 30 second intervals until chocolate is completely melted.
Reserving about two tablespoons, pour dark chocolate onto prepared cookie sheet and spread over surface with a spatula. Place cookie sheet in the refrigerator to harden.
In the meantime melt white chocolate melts using the same 30 second interval method. Once completely melted stir in pistachios and cranberries.
Pour the white chocolate mixture over the hardened dark chocolate on the cookie sheet. Dip a spatula into the reserved dark chocolate and drizzle over the top of the bark to decorate.
Return cookie sheet to the refrigerator until the bark has hardened.
Once completely cooled and hardened remove from the fridge and break apart into pieces.
Store in a sealed container in a cool dark place so it does not melt.
* Note: If you can´t find dried cranberries, use instead some dried fruits like apricots, cutting to small pieces.
1 cup white chocolate candy melts
1 cup dark chocolate candy melts
½ cup pistachios
½ cup dried cranberries *
wax paper
Line a cookie sheet with wax paper. Set aside.
Place dark chocolate melts in a medium microwavable bowl. Microwave on medium power for 30 seconds. Stir mixture and continue to microwave for 30 second intervals until chocolate is completely melted.
Reserving about two tablespoons, pour dark chocolate onto prepared cookie sheet and spread over surface with a spatula. Place cookie sheet in the refrigerator to harden.
In the meantime melt white chocolate melts using the same 30 second interval method. Once completely melted stir in pistachios and cranberries.
Pour the white chocolate mixture over the hardened dark chocolate on the cookie sheet. Dip a spatula into the reserved dark chocolate and drizzle over the top of the bark to decorate.
Return cookie sheet to the refrigerator until the bark has hardened.
Once completely cooled and hardened remove from the fridge and break apart into pieces.
Store in a sealed container in a cool dark place so it does not melt.
* Note: If you can´t find dried cranberries, use instead some dried fruits like apricots, cutting to small pieces.
sister herb
Official TTI Chef
Candy Cane Chocolate Bark
1 cup white chocolate candy melts
1 cup dark chocolate candy melts
3 Tbsp. crushed candy canes
wax paper
Line a cookie sheet with wax paper. Set aside.
Place dark chocolate melts in a medium microwavable bowl. Microwave on medium power for 30 seconds. Stir mixture and continue to microwave for 30 second intervals until chocolate is completely melted.
Pour dark chocolate onto prepared cookie sheet and spread over surface with a spatula. Place cookie sheet in the refrigerator to harden.
In the meantime melt white chocolate melts using the same 30 second interval method. Pour the melted white chocolate over the hardened dark chocolate on the cookie sheet.
Using a knife, draw lines through the chocolate layers to create a pattern. Sprinkle with crushed candy canes.
Return cookie sheet to the refrigerator until the bark has hardened.
Once completely cooled and hardened remove from the fridge and break apart into pieces.
Store in a sealed container in a cool dark place so it does not melt.
1 cup white chocolate candy melts
1 cup dark chocolate candy melts
3 Tbsp. crushed candy canes
wax paper
Line a cookie sheet with wax paper. Set aside.
Place dark chocolate melts in a medium microwavable bowl. Microwave on medium power for 30 seconds. Stir mixture and continue to microwave for 30 second intervals until chocolate is completely melted.
Pour dark chocolate onto prepared cookie sheet and spread over surface with a spatula. Place cookie sheet in the refrigerator to harden.
In the meantime melt white chocolate melts using the same 30 second interval method. Pour the melted white chocolate over the hardened dark chocolate on the cookie sheet.
Using a knife, draw lines through the chocolate layers to create a pattern. Sprinkle with crushed candy canes.
Return cookie sheet to the refrigerator until the bark has hardened.
Once completely cooled and hardened remove from the fridge and break apart into pieces.
Store in a sealed container in a cool dark place so it does not melt.
sister herb
Official TTI Chef
Candied Pomelo Rind
1 pomelo
2 cups sugar
2 cups water
Use a paring knife to make four slices along the top of the pomelo rind to the bottom. Peel pomelo saving the fruit for a different purpose.
Carefully remove all of the white pith from the green peel. The pith is quite bitter so you want to remove as much as you can. Discard the pith.
Slice the pomelo rind into ¼ inch by 3 inch sticks.
Bring a medium pot of water to a boil. Place pomelo rind in the pot and blanch for one minute.
Discard the water and rinse rind under cool water. Repeat this process three times. This will help to remove a lot of the rinds bitterness.
Place two cups of water and two cups of sugar in a medium saucepan. Bring to a boil to dissolve the sugar.
Add pomelo rind to the sugar water and simmer for 1-1 ½ hours, until the liquid has been absorbed and the rinds are translucent.
Carefully move the rinds to a rack and sprinkle with sugar. Let them dry for about 3 hours, turning them halfway through.
Store in a sealed container.
1 pomelo
2 cups sugar
2 cups water
Use a paring knife to make four slices along the top of the pomelo rind to the bottom. Peel pomelo saving the fruit for a different purpose.
Carefully remove all of the white pith from the green peel. The pith is quite bitter so you want to remove as much as you can. Discard the pith.
Slice the pomelo rind into ¼ inch by 3 inch sticks.
Bring a medium pot of water to a boil. Place pomelo rind in the pot and blanch for one minute.
Discard the water and rinse rind under cool water. Repeat this process three times. This will help to remove a lot of the rinds bitterness.
Place two cups of water and two cups of sugar in a medium saucepan. Bring to a boil to dissolve the sugar.
Add pomelo rind to the sugar water and simmer for 1-1 ½ hours, until the liquid has been absorbed and the rinds are translucent.
Carefully move the rinds to a rack and sprinkle with sugar. Let them dry for about 3 hours, turning them halfway through.
Store in a sealed container.
sister herb
Official TTI Chef
Candied Spiced Pecans
Preheat oven to 300F.
Line a cookie sheet with tin foil and coat with cooking spray. Set aside.
In a shallow bowl sift together granulated sugar, cinnamon, allspice, cloves, and nutmeg. Set aside.
In a small bowl, whisk together maple extract, brown sugar and water.
Over medium heat, melt butter in a skillet. slowly whisk in brown sugar mixture and bring to a boil. Add pecans and stir to coat. Simmer for about 1-2 minutes until well coated.
With a slotted spoon, transfer pecans to the reserved sugar and spice bowl. Coat pecans with sugar.
Place pecans evenly on prepared cookie sheet and bake for 15 minutes. Stir pecans and bake for an additional 15 minutes. Let cool completely before serving.
- 2 cups pecans
- ½ cup granulated sugar
- 1 tsp cinnamon
- ¼ tsp allspice
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- ½ cup butter
- 1 tsp maple extract
- 2 tbsp water
- 2 tbsp brown sugar
Preheat oven to 300F.
Line a cookie sheet with tin foil and coat with cooking spray. Set aside.
In a shallow bowl sift together granulated sugar, cinnamon, allspice, cloves, and nutmeg. Set aside.
In a small bowl, whisk together maple extract, brown sugar and water.
Over medium heat, melt butter in a skillet. slowly whisk in brown sugar mixture and bring to a boil. Add pecans and stir to coat. Simmer for about 1-2 minutes until well coated.
With a slotted spoon, transfer pecans to the reserved sugar and spice bowl. Coat pecans with sugar.
Place pecans evenly on prepared cookie sheet and bake for 15 minutes. Stir pecans and bake for an additional 15 minutes. Let cool completely before serving.
sister herb
Official TTI Chef
Mock Almond Crunch
8 whole graham crackers
1/2 cup sliced almonds, toasted
3/4 cup dark brown sugar
1/2 cup + 2 T butter
1/4 teaspoon Fleur de Sel, Maldon, Vanilla salt – or some other fine finishing salt
3/4 cup bittersweet chocolate chips (Ghirardelli 60%)
Lightly butter a 10×10 baking dish. Pre-heat your oven to 325*.
Arrange the graham crackers on the bottom of the dish and sprinkle the toasted almonds on top. Set aside.
In a medium sauce pan melt the butter and brown sugar and boil for 3 minutes. Pour sugar mixture over the crackers and almonds in a thin even layer. Sprinkle with salt.
Place dish in the oven and bake for 10-12 minutes or until the toffee layer is bubbling all over.
Remove from the oven. When the bubbles have subsided sprinkle on the chocolate chips and let the residual heat melt them. With an offset spatula smooth the chocolate layer over the entire surface.
While still warm score the candy with a sharp knife cutting them into your desired shape and size.
Place in the freezer for 10 minutes to set the chocolate. Remove from pan and cut along the scored markings.
Serve immediately or can be sealed in an airtight container for up to one week. Can also be frozen for up to one month.
8 whole graham crackers
1/2 cup sliced almonds, toasted
3/4 cup dark brown sugar
1/2 cup + 2 T butter
1/4 teaspoon Fleur de Sel, Maldon, Vanilla salt – or some other fine finishing salt
3/4 cup bittersweet chocolate chips (Ghirardelli 60%)
Lightly butter a 10×10 baking dish. Pre-heat your oven to 325*.
Arrange the graham crackers on the bottom of the dish and sprinkle the toasted almonds on top. Set aside.
In a medium sauce pan melt the butter and brown sugar and boil for 3 minutes. Pour sugar mixture over the crackers and almonds in a thin even layer. Sprinkle with salt.
Place dish in the oven and bake for 10-12 minutes or until the toffee layer is bubbling all over.
Remove from the oven. When the bubbles have subsided sprinkle on the chocolate chips and let the residual heat melt them. With an offset spatula smooth the chocolate layer over the entire surface.
While still warm score the candy with a sharp knife cutting them into your desired shape and size.
Place in the freezer for 10 minutes to set the chocolate. Remove from pan and cut along the scored markings.
Serve immediately or can be sealed in an airtight container for up to one week. Can also be frozen for up to one month.
sister herb
Official TTI Chef
Candied Orange Peels
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MAKES 40 - 50 STRIPS
(Marie Tymstra, author Margo True's aunt, preferred California navels for this recipe.)
3 navel oranges
1 cup sugar
Trim 1/2'' off ends of navel oranges, then make a slit in rinds and scoop out flesh. Slice peels into 1/3-inch-wide strips, put in a bowl, cover with water, and refrigerate overnight. Transfer strips to a medium pot, cover with water, and bring to a boil over medium heat. Drain strips and set aside. In same pot bring sugar and 1/2 cup water to a boil until sugar dissolves. Add strips. Simmer until soft and glazed, about 30 minutes. Dry strips on a rack until tacky. Roll in sugar and dip ends in melted chocolate, if you like.
MAKES 40 - 50 STRIPS
(Marie Tymstra, author Margo True's aunt, preferred California navels for this recipe.)
3 navel oranges
1 cup sugar
Trim 1/2'' off ends of navel oranges, then make a slit in rinds and scoop out flesh. Slice peels into 1/3-inch-wide strips, put in a bowl, cover with water, and refrigerate overnight. Transfer strips to a medium pot, cover with water, and bring to a boil over medium heat. Drain strips and set aside. In same pot bring sugar and 1/2 cup water to a boil until sugar dissolves. Add strips. Simmer until soft and glazed, about 30 minutes. Dry strips on a rack until tacky. Roll in sugar and dip ends in melted chocolate, if you like.
sister herb
Official TTI Chef
Apple Marzipan Candy
These are very easy and fast to make. You can store them in an airtight container in the fridge.
The ingredients
-50 grams or 1,7 ounces of dried apples (if you don’t want to count, just throw in approximately 1 1/2 cups)
-2 tbls apple juice concentrate
-300 grams or 10 ounces of marzipan
-some confectioner’s sugar, one tbls is enough
-250 grams or 8 ounces of dark chocolate
Place the marzipan, apple juice and dried apples into a food processor and make them into a paste.
Place some confectioner’s sugar on some baking paper and place the marzipan paste on top of it. Mold it into a log shape.
Cut it into equal size pieces, it is better to make these rather small.
Roll them into balls between your hands.
Melt the chocolate in a bain-marie or in a microwave oven.
Dip the balls into the chocolate; I used some toothpicks for help.
Leave them in a cool place to firm up. I placed some silver decorations on top of them so that the holes from the toothpicks wouldn’t show.
These are very easy and fast to make. You can store them in an airtight container in the fridge.
The ingredients
-50 grams or 1,7 ounces of dried apples (if you don’t want to count, just throw in approximately 1 1/2 cups)
-2 tbls apple juice concentrate
-300 grams or 10 ounces of marzipan
-some confectioner’s sugar, one tbls is enough
-250 grams or 8 ounces of dark chocolate
Place the marzipan, apple juice and dried apples into a food processor and make them into a paste.
Place some confectioner’s sugar on some baking paper and place the marzipan paste on top of it. Mold it into a log shape.
Cut it into equal size pieces, it is better to make these rather small.
Roll them into balls between your hands.
Melt the chocolate in a bain-marie or in a microwave oven.
Dip the balls into the chocolate; I used some toothpicks for help.
Leave them in a cool place to firm up. I placed some silver decorations on top of them so that the holes from the toothpicks wouldn’t show.
sister herb
Official TTI Chef
Candy Making Hints and Tips
Candies are sweet treats composed primarily of sugar and flavoring. They satisfy our cravings for sugar. Textures vary from rock hard to soft and gooey. Most candy is commercially produced, but some can be prepared at home.
Cooked Candies
Most of the classic candies, such as fudges, fondants, caramels, toffees and brittles, are cooked candies. Cooked candies are formed from a boiling syrup made from sugar, a liquid, and a variety of ingredients for flavor. They are prepared the conventional way on the range top in a heavy saucepan and cooked to the proper temperature. Care should be taken when boiling syrup because the hot syrup can cause serious burns if spilled or spattered.
There are three important things to remember when preparing cooked candies.
FIRST, it is necessary to prevent large sugar crystals from forming since they cause the candy to become grainy and coarse in texture. To prevent large crystals, the sugar should be completely dissolved. Large crystals can form on the side of the saucepan; they should be washed down before a candy thermometer is placed in the pan.
To wash down the crystals from the side of a pan, use a pastry brush dipped in hot water. Gently brush the crystals down into the syrup or collect them on the brush bristles. Dip the brush frequently in hot water to clean off the bristles. Another easy way to wash down crystals is to place a cover on the pan for 2 or 3 minutes. This allows the trapped steam to wash down the crystals. If you use the cover method, make sure the syrup does not boil over.
SECOND, it is important to cook candy to the correct temperature. If you make cooked candy often, a candy thermometer is essential. Thermometers are available in cookware stores and some supermarkets. Test the accuracy of your candy thermometer before using. If a candy thermometer is not available, use the cold water test as described in the section titled "Cold Water Test" (see below). However, using a thermometer is much easier and more accurate. The proper use and testing for accuracy of candy thermometers are discussed in the section titled "Candy Thermometers."
The shape, size and thickness of the pan will determine the time required for the syrup to reach its final temperature. Times given in recipes are only approximate. It is more important to refer to the temperatures of the syrups. Also, the temperatures are given in ranges. To achieve the proper consistency, the syrup must be heated to at least the minimum temperature without exceeding the higher temperature. Heating the syrup concentrates it. The longer the syrup is heated, the more liquid is evaporated and the more concentrated the syrup becomes. The higher the temperature, the firmer and more brittle the candy will be.
THIRD, candies, such as fudges, must be cooled to lukewarm before they can be beaten and shaped. This cooling can take almost 2 hours for large fudge recipes, and patience is necessary. Do not place the hot candy mixture in the refrigerator or freezer to cool unless noted in the recipe.
Saucepans
Heavy saucepans with flat bottoms will prevent candy from scorching during cooking. Pans should be large enough to prevent syrups from boiling and foaming over the rims. Always use the size pan suggested in the recipe and never double cooked-candy recipes.
Cold Water Test
Place a small amount of the hot syrup into a cup of very cold, but not iced, water. Using your fingers, remove the cooled syrup. If the syrup has not reached the desired stage, continue cooking the candy and test again.
Soft-Ball Stage (234° to 240°F):
The cooled syrup can be rolled into a soft ball that flattens when removed from water.
Firm-Ball Stage (244° to 248°F):
The syrup can be rolled into a firm ball that does not flatten immediately when removed from water.
Hard-Ball Stage (250° to 266°F):
The syrup can be rolled into a firm ball that gives some resistance when pressed.
Soft-Crack Stage (270° to 290°F):
The syrup can be stretched into strands that are hard but elastic.
Hard-Crack Stage (300° to 310°F):
The syrup forms strands that are hard and brittle and can easily be snapped in half.
Candy Thermometers
Candy thermometers are the most accurate way of determining the temperature of boiling syrup. Always attach the thermometer to the side of the pan after washing down sugar crystals. Make sure that the thermometer does not touch the bottom of the pan. Read the thermometer at eye level.
Verify the accuracy of a candy thermometer by checking its reading in boiling water. Water normally boils at 212°F at sea level. If your thermometer does not read 212°F, either you do not live at sea level or your thermometer is not accurate. (Water always boils at a lower temperature above sea level because there is less air pressure.) To adjust the temperature given on a recipe, add or subtract the difference from 212°F as needed. For example, if your thermometer reads 210°F in boiling water and the recipe temperature is 240°F, cook the candy to 238°F, or 2°F less than the temperature stated in the recipe.
Uncooked Candies
Uncooked candies can be as rich and creamy as cooked candies. Truffles and nut clusters are examples of uncooked candies. The ingredients are mixed, then either shaped into balls, coated or pressed into pans or molds. Ingredients typically used for uncooked candies are fruits, nuts, sweetened condensed milk, evaporated milk, powdered sugar, marshmallows and extracts. Some uncooked candies are mixed and topped or coated with melted chocolate. While a heat source is needed to melt the chocolate, these candies are still considered uncooked.
A Note About Melting Chocolate
To prevent scorching, chocolate should be melted with care. It can be melted in a saucepan over direct heat at a very low setting, in a double boiler or in a microwave oven. See Chocolate for detailed melting directions.
A Note About Butter
Butter, not margarine, should be used in most candy recipes to ensure the best texture and results. Butter also contributes flavor to candies. Today many margarines have added water to decrease the amount of fat they contain. Margarine-type products marked as "spreads" or those that come in tubs should not be used because their water content will cause melted chocolate to become stiff and grainy. Also, the added water will change cooking times for cooked candies. If you must use margarine, use only stick products labeled as margarine.
-------------------------------------------------
Recipe for Penuche
Penuche is a fudge-like confection that is made with brown sugar, butter, cream or milk and chopped nuts. The mixture is heated to the soft-ball stage, whipped until thick and either dropped onto a cookie sheet or poured into a pan and allowed to set. The name is derived from the Mexican word for "raw sugar" or "brown sugar".
Ingredients:
PENUCHE
1 1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup half-and-half or light cream
1/3 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
Instructions:
1. Line a 8 x 4 x 2-inch or a 9 x 5 x 3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. Butter sides of a heavy 2-quart saucepan. In saucepan combine sugars, half-and-half or cream, and milk. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 236 degree F, soft-ball stage (15 to 20 minutes).
3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (about 50 minutes).
4. Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon till penuche just begins to thicken. Add nuts. Continue beating till penuche becomes very thick and just starts to lose its gloss (about 10 minutes total).
5. Immediately spread penuche in the prepared pan. Score into squares while warm. When penuche is firm, use foil to lift it out of pan. Cut penuche into squares. Store tightly covered.
Makes 1-1/4 pounds (32 pieces).
-----------
Creamy Pistachio Fudge
Servings: Makes 25 (1 1/2-inch) squares
Comments:
Creamy, nutty fudge with a light green color is perfect for holiday occasions. Melting the white chocolate in the microwave is the only cooking needed.
Ingredients:
1 pound white baking chocolate, cut into 1/2-inch pieces
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon green food coloring
1/2 cup chopped pistachios
Extra pistachios, for garnish
Instructions:
1. Line an 8-inch square pan with foil, allowing foil to extend over sides of pan. Spray with no stick cooking spray.
2. Melt chocolate in the top of a double boiler or melt in the microwave in a microwave-safe bowl.
3. Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended. Add melted chocolate, extracts and food color; mix well. Stir in chopped pistachios.
4. Spread evenly in prepared pan. Garnish with additional pistachios, if desired.
5. Refrigerate at least 1 hour or until firm. Use foil to lift out of pan onto cutting board. Cut into 25 (1 1/2-inch) squares. Store in refrigerator.
Makes 25 (1 1/2-inch) squares.
Substitution:
1 bag (12 ounces) white chocolate chips can be substituted for the white baking chocolate.
Candies are sweet treats composed primarily of sugar and flavoring. They satisfy our cravings for sugar. Textures vary from rock hard to soft and gooey. Most candy is commercially produced, but some can be prepared at home.
Cooked Candies
Most of the classic candies, such as fudges, fondants, caramels, toffees and brittles, are cooked candies. Cooked candies are formed from a boiling syrup made from sugar, a liquid, and a variety of ingredients for flavor. They are prepared the conventional way on the range top in a heavy saucepan and cooked to the proper temperature. Care should be taken when boiling syrup because the hot syrup can cause serious burns if spilled or spattered.
There are three important things to remember when preparing cooked candies.
FIRST, it is necessary to prevent large sugar crystals from forming since they cause the candy to become grainy and coarse in texture. To prevent large crystals, the sugar should be completely dissolved. Large crystals can form on the side of the saucepan; they should be washed down before a candy thermometer is placed in the pan.
To wash down the crystals from the side of a pan, use a pastry brush dipped in hot water. Gently brush the crystals down into the syrup or collect them on the brush bristles. Dip the brush frequently in hot water to clean off the bristles. Another easy way to wash down crystals is to place a cover on the pan for 2 or 3 minutes. This allows the trapped steam to wash down the crystals. If you use the cover method, make sure the syrup does not boil over.
SECOND, it is important to cook candy to the correct temperature. If you make cooked candy often, a candy thermometer is essential. Thermometers are available in cookware stores and some supermarkets. Test the accuracy of your candy thermometer before using. If a candy thermometer is not available, use the cold water test as described in the section titled "Cold Water Test" (see below). However, using a thermometer is much easier and more accurate. The proper use and testing for accuracy of candy thermometers are discussed in the section titled "Candy Thermometers."
The shape, size and thickness of the pan will determine the time required for the syrup to reach its final temperature. Times given in recipes are only approximate. It is more important to refer to the temperatures of the syrups. Also, the temperatures are given in ranges. To achieve the proper consistency, the syrup must be heated to at least the minimum temperature without exceeding the higher temperature. Heating the syrup concentrates it. The longer the syrup is heated, the more liquid is evaporated and the more concentrated the syrup becomes. The higher the temperature, the firmer and more brittle the candy will be.
THIRD, candies, such as fudges, must be cooled to lukewarm before they can be beaten and shaped. This cooling can take almost 2 hours for large fudge recipes, and patience is necessary. Do not place the hot candy mixture in the refrigerator or freezer to cool unless noted in the recipe.
Saucepans
Heavy saucepans with flat bottoms will prevent candy from scorching during cooking. Pans should be large enough to prevent syrups from boiling and foaming over the rims. Always use the size pan suggested in the recipe and never double cooked-candy recipes.
Cold Water Test
Place a small amount of the hot syrup into a cup of very cold, but not iced, water. Using your fingers, remove the cooled syrup. If the syrup has not reached the desired stage, continue cooking the candy and test again.
Soft-Ball Stage (234° to 240°F):
The cooled syrup can be rolled into a soft ball that flattens when removed from water.
Firm-Ball Stage (244° to 248°F):
The syrup can be rolled into a firm ball that does not flatten immediately when removed from water.
Hard-Ball Stage (250° to 266°F):
The syrup can be rolled into a firm ball that gives some resistance when pressed.
Soft-Crack Stage (270° to 290°F):
The syrup can be stretched into strands that are hard but elastic.
Hard-Crack Stage (300° to 310°F):
The syrup forms strands that are hard and brittle and can easily be snapped in half.
Candy Thermometers
Candy thermometers are the most accurate way of determining the temperature of boiling syrup. Always attach the thermometer to the side of the pan after washing down sugar crystals. Make sure that the thermometer does not touch the bottom of the pan. Read the thermometer at eye level.
Verify the accuracy of a candy thermometer by checking its reading in boiling water. Water normally boils at 212°F at sea level. If your thermometer does not read 212°F, either you do not live at sea level or your thermometer is not accurate. (Water always boils at a lower temperature above sea level because there is less air pressure.) To adjust the temperature given on a recipe, add or subtract the difference from 212°F as needed. For example, if your thermometer reads 210°F in boiling water and the recipe temperature is 240°F, cook the candy to 238°F, or 2°F less than the temperature stated in the recipe.
Uncooked Candies
Uncooked candies can be as rich and creamy as cooked candies. Truffles and nut clusters are examples of uncooked candies. The ingredients are mixed, then either shaped into balls, coated or pressed into pans or molds. Ingredients typically used for uncooked candies are fruits, nuts, sweetened condensed milk, evaporated milk, powdered sugar, marshmallows and extracts. Some uncooked candies are mixed and topped or coated with melted chocolate. While a heat source is needed to melt the chocolate, these candies are still considered uncooked.
A Note About Melting Chocolate
To prevent scorching, chocolate should be melted with care. It can be melted in a saucepan over direct heat at a very low setting, in a double boiler or in a microwave oven. See Chocolate for detailed melting directions.
A Note About Butter
Butter, not margarine, should be used in most candy recipes to ensure the best texture and results. Butter also contributes flavor to candies. Today many margarines have added water to decrease the amount of fat they contain. Margarine-type products marked as "spreads" or those that come in tubs should not be used because their water content will cause melted chocolate to become stiff and grainy. Also, the added water will change cooking times for cooked candies. If you must use margarine, use only stick products labeled as margarine.
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Recipe for Penuche
Penuche is a fudge-like confection that is made with brown sugar, butter, cream or milk and chopped nuts. The mixture is heated to the soft-ball stage, whipped until thick and either dropped onto a cookie sheet or poured into a pan and allowed to set. The name is derived from the Mexican word for "raw sugar" or "brown sugar".
Ingredients:
PENUCHE
1 1/2 cups granulated sugar
1 cup packed brown sugar
1/3 cup half-and-half or light cream
1/3 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
Instructions:
1. Line a 8 x 4 x 2-inch or a 9 x 5 x 3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. Butter sides of a heavy 2-quart saucepan. In saucepan combine sugars, half-and-half or cream, and milk. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 236 degree F, soft-ball stage (15 to 20 minutes).
3. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (about 50 minutes).
4. Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon till penuche just begins to thicken. Add nuts. Continue beating till penuche becomes very thick and just starts to lose its gloss (about 10 minutes total).
5. Immediately spread penuche in the prepared pan. Score into squares while warm. When penuche is firm, use foil to lift it out of pan. Cut penuche into squares. Store tightly covered.
Makes 1-1/4 pounds (32 pieces).
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Creamy Pistachio Fudge
Servings: Makes 25 (1 1/2-inch) squares
Comments:
Creamy, nutty fudge with a light green color is perfect for holiday occasions. Melting the white chocolate in the microwave is the only cooking needed.
Ingredients:
1 pound white baking chocolate, cut into 1/2-inch pieces
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon green food coloring
1/2 cup chopped pistachios
Extra pistachios, for garnish
Instructions:
1. Line an 8-inch square pan with foil, allowing foil to extend over sides of pan. Spray with no stick cooking spray.
2. Melt chocolate in the top of a double boiler or melt in the microwave in a microwave-safe bowl.
3. Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended. Add melted chocolate, extracts and food color; mix well. Stir in chopped pistachios.
4. Spread evenly in prepared pan. Garnish with additional pistachios, if desired.
5. Refrigerate at least 1 hour or until firm. Use foil to lift out of pan onto cutting board. Cut into 25 (1 1/2-inch) squares. Store in refrigerator.
Makes 25 (1 1/2-inch) squares.
Substitution:
1 bag (12 ounces) white chocolate chips can be substituted for the white baking chocolate.
sister herb
Official TTI Chef
Mint Candies
Ingredients:
2 egg whites
2 cups granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 cup water
1 cup peppermint candy (crushed)
Hot water (a sprinkle, if necessary)
Instructions:
1. Beat egg whites with an electric mixer to form very stiff peaks.
2. In a saucepan stir sugar, corn syrup, vanilla, and water together until sugar is dissolved.
3. Using a candy thermometer to measure the temperature, bring sugar mixture to a boil to achieve hard ball stage (290 degrees F/143 degrees C).
4. Slowly pour sugar mixture into beaten egg whites while beating with electric mixer.
5. Beat combined mixture for about 5 minutes until stiff (mixture should hold its shape when dropped by a spoon onto wax paper. If mixture becomes too stiff, add a tiny bit of hot water).
6. Using a tablespoon, drop mixture onto wax paper and sprinkle with crushed peppermint.
7. Store candy in layers, between wax paper, in an airtight plastic container and refrigerate if you have high humidity.
Makes 16 servings.
Ingredients:
2 egg whites
2 cups granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 cup water
1 cup peppermint candy (crushed)
Hot water (a sprinkle, if necessary)
Instructions:
1. Beat egg whites with an electric mixer to form very stiff peaks.
2. In a saucepan stir sugar, corn syrup, vanilla, and water together until sugar is dissolved.
3. Using a candy thermometer to measure the temperature, bring sugar mixture to a boil to achieve hard ball stage (290 degrees F/143 degrees C).
4. Slowly pour sugar mixture into beaten egg whites while beating with electric mixer.
5. Beat combined mixture for about 5 minutes until stiff (mixture should hold its shape when dropped by a spoon onto wax paper. If mixture becomes too stiff, add a tiny bit of hot water).
6. Using a tablespoon, drop mixture onto wax paper and sprinkle with crushed peppermint.
7. Store candy in layers, between wax paper, in an airtight plastic container and refrigerate if you have high humidity.
Makes 16 servings.
Seeking Peace
Junior Member
Assalam-o-Alaikum Sister...Mint Candies
Ingredients:
2 egg whites
2 cups granulated sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 cup water
1 cup peppermint candy (crushed)
Hot water (a sprinkle, if necessary)
Instructions:
1. Beat egg whites with an electric mixer to form very stiff peaks.
2. In a saucepan stir sugar, corn syrup, vanilla, and water together until sugar is dissolved.
3. Using a candy thermometer to measure the temperature, bring sugar mixture to a boil to achieve hard ball stage (290 degrees F/143 degrees C).
4. Slowly pour sugar mixture into beaten egg whites while beating with electric mixer.
5. Beat combined mixture for about 5 minutes until stiff (mixture should hold its shape when dropped by a spoon onto wax paper. If mixture becomes too stiff, add a tiny bit of hot water).
6. Using a tablespoon, drop mixture onto wax paper and sprinkle with crushed peppermint.
7. Store candy in layers, between wax paper, in an airtight plastic container and refrigerate if you have high humidity.
Makes 16 servings.
Ma Shaa Allah you have a strong liking towards cooking...some of your recipes are very different (well at least for me they are...lolxxx) like for example apple cinnamon chips...thats very rare i never heard of anything like that...
keep up the good work sheeeeeshter...
JazakAllah-o-Khair..
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sister herb
Official TTI Chef
Salam alaykum
Yes I make my best to tempt you all for trying those sweets.
Chocolate Covered Marshmallow Truffles
Ingredients:
1 package (10 oz) marshmallows
2 cups semisweet chocolate morsels, melted
2/3 cup pecans or walnuts, chopped
Instructions:
Dip 1 marshmallow into melted chocolate, turning to coat. Shake off excess chocolate.
Place on sheets of wax paper; sprinkle each with 1 tsp. of chopped pecans or walnuts. Repeat with remaining marshmallows, chocolate and chopped nuts.
Let stand at room temperature for 1-1/2 to 2 hours or until set. Store in airtight container.
Makes 38-40 truffles.
Tip:
Use food processor to quickly chop pecans.