Brittles, Barks, & Bonbons: Delicious Recipes for Quick and Easy Candy
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There are few things more tempting than a dish of fancy candies. But here's a little secret—it's actually quite easy to make these sugary confections at home! Brittles, Barks & Bonbons offers a candy recipe for every occasion and is packed with helpful tips on ingredients and equipment. For elegant gift-giving, there are Chai-Spiced Truffles and Vanilla Sea-Salt Caramels. For movie night with the family, Rocky Road Bark is deliciously addictive. And classic Buttery Almond Toffee is a festive treat for the holidays and perfect for giving. For the ultimate in simple indulgence, there's nothing sweeter than Brittles, Barks & Bonbons.
the candy (it will be very stiff and sticky) with an oiled spatula, and top with another layer of wafer or waxed paper (oiled side down). Flatten the surface by pressing fi rmly with your hands or a clean spatula. Let the candy stand at room temperature for 8 hours or overnight. Step 6 Bend back the edges of the pan to loosen the nougat. Remove the waxed paper, if used (leave the edible paper in place), and turn the candy out onto a cutting board. Use a sharp, sturdy knife to cut the nougat into
months, and this quick snack or dessert is a great way to take advantage of them. This recipe is for one pound of dates, but it’s easy to make them in any quantity. Marzipan is sweeter and has a more pronounced bitter-almond flavor than almond paste, but both are delicious with the dates. Makes: 1 pound stuffed dates 1 pound Medjool dates 6 ounces marzipan or almond paste Step 1 Cut the dates almost in half lengthwise and remove the pits without completely separating the two halves, if you
widely available brand I know of that is specifically labeled “cane sugar.” If sugar isn’t labeled, it may be either beet sugar or cane sugar. I also like C&H’s superfine Baker’s Sugar for making candy. The grains are finer than regular granulated sugar, so they dissolve more easily. Baker’s sugar is also nice for coating the outside of candies like candied citrus peels or pâtes de fruits. Wrapping and Packaging You’ll be amazed at how much more polished and special homemade candy looks
brittles. Makes: 2 pounds brittle 6 tablespoons (¾stick) unsalted butter, cut into chunks, plus more for pan ½ teaspoon baking soda 1 tablespoon vanilla extract 2 ½ cups sugar ½cup water 1/3 cup light corn syrup ¼ teaspoon salt 2 cups macadamia nuts (about 12 ounces), lightly toasted and roughly chopped Step 1 Lightly butter a 10-by-15-inch jelly-roll pan. Dissolve the baking soda in the vanilla extract; set aside. Step 2 In a large pot over medium-low heat, stir together the sugar,
(3 sticks) unsalted butter, cut into chunks, plus more for pan 3 ½ cups sugar ¾ cup water ¼ cup light corn syrup ½ teaspoon salt 2 teaspoons vanilla extract 1 ½ cups whole almonds ( about 9 ounces), toasted and chopped 12 ounces bittersweet or semisweet chocolate, chopped Step 1 Lightly butter a 10-by-15-inch jelly-roll pan. Step 2 In a large pot over medium heat, stir together the sugar, 1½ cups butter, water, corn syrup, and salt until the sugar is dissolved and the butter is melted