Bulls Eyes/Carmel Creams. Bull's Eyes/Carmel Creams A reader sent me an almost breathless e-mail yesterday: "Elizabeth, You have to check this out! Someone created homemade, gluten-free bull's eye candies. They are the caramel candy with the cream center. I am so excited. " Of course, the promise of candy sent clicking for the link she had sent! Take a look at this: And this: Oh and if your mouth isn't watering yet, take a look at this: Don't they look amazing? Andrew, who we can thank for this recipe, graciously agreed to answer my questions and let me share his pictures! (I have to note that Andrew said, "I suppose I should thank my mother for posting a link to my recipe on the Celiac forum she frequents. How long have you been gluten-free? I have been gluten-free for 2 years now.
Why create a recipe for Bull's Eyes candy? I created the recipe for Bull's Eyes because Goetze's cream filled caramels were a favorite of both my mother and I before we went gluten-free. What do you want to tackle next? Next, hmmmmm. Sesame Candy Recipe. Homemade sesame candy, sticky, sweet, delicious Hands-on time: 45 minutes Time-to-table: 90 minutes Enough for an 11x15 tray, about 80 pieces 2 cups sesame seeds2 tablespoons black sesame seeds, optional1/2 cup honey1/2 cup brown sugar1/2 teaspoon ground ginger1/2 teaspoon cinnamon1/2 teaspoon table salt Butter a baking sheet and a sheet of parchment or a silicone mat.
In a large skillet or Dutch oven, toast the sesame seeds on medium heat until golden and aromatic. (TIPs: Keep a few untoasted sesame seeds nearby for comparison. In the same skillet, mix the remaining ingredients. Working quickly, stir seeds into the sugar mixture. Still working quickly, with a knife, score the sesame candy into diamond-shaped pieces. Store in layers separated by wax paper. NUTRITION ESTIMATE Per piece (assumes 80 pieces from one batch): 33Cal; 2g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 15mg Sodium; 4g Carb; 1g Fiber; 3g Sugar; 1g Protein; Weight Watchers 0 points. Homemade Caramel, My Failproof Recipe. If you’re new here, welcome! I’m AmberLee, and Giverslog is my place to share recipes, gift ideas, pretty wrapping ideas, and whatever else is on my mind.
I also own an online chocolate shop, The Ticket Kitchen. Stop by if you get a moment! Once you go homemade, you never go back. I love the process of making homemade caramel. Following is my fail proof recipe. Homemade Caramel (or caramel dip) Yield: about 60 caramels Prep and cook time: 1 hour (not including time to cut and wrap caramels, save extra time for that) Ingredients: 1 cup butter, unsalted 1 cup light corn syrup (11.5 oz) 1 14-oz. can sweetened condensed milk (or substitute two cups half and half or light cream, I almost always use sweetened condensed milk b/c makes for shorter cooking time) 2 1/4 cup brown sugar (14.5 oz.), white sugar is also okay, but I prefer brown 1 tsp. vanilla (Note: if you try any substitute ingredients, I’d love to hear how it goes!
Method: And, for handy reference, here is the candy temperature list: Christmas Nougat Candy. Carbón Dulce (Sweet Coal) I always thought that getting coal for Christmas wasn't THAT bad of a punishment for naughty kids. Sure it's not as fun as toys, but at least it has some use, plus it's better than nothing. If it were up to me, I'd give bad kids things like dried up markers, creepy Jack-in-the-boxes, crumbly rocks... Well, good thing I'm not Santa, haha. To embrace my stance on coal not being a bad present, this year all my friends and family got coal for Christmas... candy coal that is :).
Carbón Dulce adapted from Fragrante Delicia 1 egg white 200 g powdered sugar, plus more if needed 5 drops lemon juice black food coloring 2 1/2 tsp almond extract 700 g sugar 230 g water Mix the egg white with the 200 g powdered sugar. Measure out 70 g of this egg white mixture and set aside for later; discard the rest of the mixture. Add the 70 g egg white mixture to the pan and stir until it begins to foam. Mounds Candy Bars Recipe | Homemade and Vegan. These healthier mounds bars are a quick and easy homemade chocolate and coconut candy. We will be making these yummy gluten free candy bars for Purim which is coming up this week. Of course, we also plan on making Hamantaschen as well, which is one of the boys’ fave treats. These mounds bars are easy to make and rich with dark chocolate and a coconut filling consisting of shredded coconut, coconut oil and agave.
My older son downed them and thought they were delicious. My younger son is not a chocolate lover, so these did not strike his fancy. Mounds Candy Bars printer friendly Makes 9 mounds bars (depending on your candy mold) One of my favorite blogs, Pinch My Salt recently posted Ideas for a Homemade Valentine’s Day and included a link back to my favorite Valentine’s Day recipes over here at elanaspantry.com. In book tour news, I will be appearing live on The Zoe Alexander Connection on Blog Talk Radio this Thursday at 11am (MST) . ↑ back to top. Homemade Bounty - Coconut candy. Bounty bar with Coconut is my sister favorite candyEach time she is coming to visit us here in the USA, she is buying a box full with this bars and taking with her home.I was so happy to find this recipe especially for her.Now she can make all the time, and as much as she would like.
Coconut Candy1 cup sugar1/3 cup water1/3 Tsp vanilla extract1/2 Tsp salt1 can coconut milk1 cup shredded coconut In a pot over medium heat put sugar water and salt and allow it to boil, until soft-ball stage.reduce the heat and continue to cook another 3 min.Add the coconut milk and the vanilla and cook, stirring.Add the shredded coconut and string well for 10 min. over low heat.pour into a 9×13-inch glass pan.Let cool over night outside the refrigerator; before the chocolate coating put in the freeze for 2 hours. Chocolate Ganache1 cup heavy cream300 gram semi sweet chocolate1 tsp. ground coffee In a medium sized saucepan heat cream over medium heat. bring to boil and add the coffee and the chocolate.
Go Max, Go! Coming to the end of yet another grocery shopping mission, having avoided temptation for the most part, the final destination is still fraught with danger. It’s those darned impulse buys so cleverly lined up by the check-out line, inviting you to add just one tiny sweet something to the tally. Yes, I’m definitely an impulse buyer when the mood strikes, so those offerings in and of themselves wouldn’t be so frustrating, if it weren’t for the content. Often lacking in proper labels, or full of unsavory ingredients, these temptations are merely eye-candy at best. Vegan candy bars are still incredibly hard to come by, and they usually turn out to be nothing more than glorified granola bars; Delicious, but a far cry from the decadent chocolate, caramel, and nougat treats available to the rest of the population.
Finally, there is a solution! If a Snickers bar sounds like the peanuty indulgence you desire, grab a Jokerz instead. [Written for Go Dairy Free] Like this: Like Loading... Related. Buffalo Sponge Candy. Sometimes, being a chemist comes in very handy in the kitchen. In my previous candy experiments you might have noticed the massive amount of molten sugar I’ve been working with. From the marshmallows to the taffy and the butterfinger bars, I’ve been going through pounds and pounds of sugar and my kitchen is getting pretty sticky. (I found some rogue purple sugar this morning while toasting a bagel!) This danger of the sugar is not what makes my PhD an asset, it is my familiarity with failure. As a synthetic organic chemist, one gets pretty used to failure. You begin with a plan on paper and you set upon this path. After a little research into how Buffalo sponge candy is made, I had worked out a recipe and right the method of how to put it together.
Buffalo Sponge Candy I hope that I didn’t scare you too much, this candy is amazing! For an updated version, as well as answers to some common sponge candy questions, see my Sponge Candy FAQs Post! Butter a 9x9 pan then dust with flour. Peppermint Crisps = Confidence Boost « The Culinary Chronicles. Today was one of those days in the kitchen. You know what I’m talking about….those days where everything you attempt seems to go to heck in a handbag. It started at about 7:30am and after 4 failed desserts/pastries, I finally had to throw in the towel at about 1:00pm. I won’t get into the details of every misadventure but it was bad. Really bad. Yes, I was the epitome of a Hot Mess. But then I took a look at my nieces who I had promised a full day of baking to and decided to put on my big girl panties and get back into the kitchen.
Since I was nursing a little bruised spirit, I opted for a sweet treat that required no “baking” and few ingredients. Luckily, The Galley Gourmet recently posted a recipe for “Peppermint Crisps” and they looked delectable. These little guys are perfect for a “late afternoon pick-me-up” or as a small goodie to end off a meal. PHEW!!! Life lesson of the day….Humility is best served alongside a piece of chocolate :) Ingredients: Like this: Like Loading...
Pumpkin Candy Cups. Pumpkin Candy Cups It’s time for day two of pumpkin week! These are fun little treats to make for Thanksgiving (or really for any reason). They’re shaped like peanut butter cups but with a fun new flavor twist. The combination of rich white chocolate surrounding a smooth and creamy pumpkin pie spiced filling is absolutely delicious. It actually made me wonder why I’ve never combined the two flavors before. These are easy to make, and not as time consuming as you would expect. I’ve never made any sort of candy before, so these were fun to experiment with. Pumpkin Candy Cups Ingredients:1 bag (12 oz) white chocolate chips 10 mini (2 inch) foil muffin liners 2 oz cream cheese, at room temperature 1/4 cup pumpkin puree 1 tsp pumpkin pie spice 1 tsp pure vanilla extract 1/4 cup powdered sugar 1 cup finely ground cinnamon graham cracker crumbs (a food processor works best here)Directions:Melt the chocolate in a double boiler or in short time increments in the microwave.
Pumpkin Pie Pecan Candy. I guess it’s inevitable that pumpkin season and fall foods eventually appear even though I’m not ready to give up summer foods yet. Don’t get me wrong, I love the fall! It’s my favorite time of year. I just feel like I was gypped of a summer this year because it felt so short! One of my favorite fall foods is pumpkin. I’ve only really made pumpkin pie, but my mom makes this awesome pumpkin dish that is made with black bean garlic sauce and cane sugar. I don’t think I’ve ever attempted to recreate it yet, but if I did, it still wouldn’t taste like hers. I’ve heard talk about a pumpkin shortage this year. I saw this recipe for pumpkin pecan candies that looked pretty interesting. I also think this looks like a truffle and has the truffle consistency. Pumpkin Pie Pecan Candy adapted from: The Ultimate Candy Book printable recipe directions: In a medium saucepan, combine the pumpkin, sugar, coconut, cinnamon, nutmeg, and cloves.
Remove mixture from heat and add in vanilla. Gingerbread Truffle Recipe - How to Make Gingerbread Truffles - Christmas Candy Recipes. This recipe for Gingerbread Truffles produces soft, aromatic truffle balls that taste like gingerbread cookie dough! These Christmas candies feature gingersnaps, spices, toasted nuts, and white chocolate. To crush the gingersnaps, you can either use a blender or food processor, or place them in a large Ziploc bag and crush them with a rolling pin. Be sure that the cookies are in small crumbs, not large chunks. Don't miss the video showing how to make gingerbread truffles! Prep Time: 20 minutes Total Time: 20 minutes Yield: 30 truffles Ingredients: 1 cup white chocolate chips3 tbsp light corn syrup1/2 cup evaporated milk1 tsp vanilla extract1 tsp ground ginger1/4 tsp cinnamon1/8 tsp cloves1/8 tsp nutmeg1/2 tsp salt1/2 cup powdered sugar1 cup finely chopped nuts2.5 cups gingersnap crumbs (about one 12-oz box)1/2 cup granulated sugar, for rolling Preparation: 1. 2. 3. 4.
Click here to view all Christmas candy recipes. Gingerbread caramels. My friend Ana Elisa’s adventure in making torrone reminded me of how much work these caramels were: it took forever for the mixture to achieve the desired temperature, and I was melting in my kitchen while stirring it; after that, another century went by before I finished cutting them, oiled knife and all. Not to mention they were super soft and hard to wrap, too. You’ll probably ask me why on earth I am posting such recipe – well, all the trouble slipped my mind the minute I tasted one caramel. :) Gingerbread caramels adapted from Pure Dessert , flavor idea from here ¾ cup corn syrup ¼ cup molasses 2 cups (400g) caster (superfine) sugar ¼ teaspoon salt 2 cups (480ml) heavy cream ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides of a 22cm (9in) square pan with aluminum foil and grease the foil.
Makes about 80 – I got 100. Chocolate Orange Truffles. Would you believe that the secret ingredient in these wonderful chocolate orange truffles is Tang? Yes, that day-glo orange powdered drink that most of you probably drank as kids. I got the crazy idea to use Tang to flavor these truffles from Retro Bakery in Las Vegas. This past summer, they created the creamsicle cupcake, a vanilla cupcake with Tang buttercream. After reading this, I was so intrigued that I went ahead and bought some Tang, just to make the buttercream and taste it for myself.
Of course, being the chocoholic that I am, I wondered how this buttercream would taste with a little bit of chocolate. Chocolate Orange Truffles makes about 60 trufflesAllergy Note: contains dairy truffle filling: 16 oz. milk chocolate chips 1 cup heavy cream 4 Tbsp. butter 1 oz. corn syrup or honey 2 Tbsp. Coating chocolate: 1 cup milk chocolate chips 1 tsp. vegetable shortening For the truffle filling, place the chocolate chips in a medium bowl and set aside. Grand Marnier Truffles, Orangettes | The Spinning Plate. Today, truffles. This wasn’t the plan. The plan was to take a drive, to visit my grandmother’s grave. But it’s been raining in Los Angeles, and last night at my aunt’s house we put our plans on hold. You see Grandma’s spot is on a hill, and my mother and her sister had some concerns, something to do with tumbling down a muddy slope. “We could always sled down, whee,” I said, and my aunt laughed before she stopped abruptly, like she remembered something, because she had: her poodle had just eaten eight pretty sizable chocolate truffles, and that is serious business, doggy-death business, and she was feeling sad, sad as a peeled orange, and that meant she wasn’t allowed to laugh.
I was the one who found him last night, licking his chops guiltily, chocolate-ily, and I was the one who found the gold foil wrappers in his doggy bed as he slouched around the kitchen, feeling sickish, with his cropped nub of a tail tucked between his legs, a picture of penitent excess. “Do you want a chocolate?” Hot for Chocolate? El Diablo Chocolate Truffles. Viva condensed milk! - Honey Pistachio and white chocolate - The Cookie Shop.
Oreo Truffles. Best Candy Ever. Cooking Lessons: Chocolate whiskey truffles: a Christmas memory. Cranberry Pistachio Dark Chocolate Bark. Super Crunchy Chocolate-Peppermint Bark. Krissy's Creations: Homemade Butterscotch Candy. Sea Glass Candy. Toffee.