Marshmallow Lollipops

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I might have gotten a little carried away… no, not yet.  These are too cute.  Homemade marshmallows are a must for Christmastime for us.  Last minute I decided to do something fun and they couldn’t have turned out cuter!
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I made a double batch of my regular marshmallows, which I put in a large baking sheet, but I’ll include the recipe for a 9 by 13 pan since you may not want a ton of them.. maybe 🙂
If you want step by step instructions for making the marshmallow mixture, refer to my original recipe, here.  You can also make these  any color or flavoring you want by adding candy flavoring and food coloring too.  I like to add a scraped vanilla bean to mine.

MARSHMALLOW LOLLIPOPS

2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 c sugar
1 cup corn syrup
2 tsp vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
Sprinkles, for rolling
sucker sticks

Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
Fit mixer with a whisk attachment and turn on low.
While running, slowly pour in the sugar syrup into the gelatin.
Increase speed to high and continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Add vanilla in the last minute.
Mix together the cornstarch and powdered sugar.
Spray a 9 by 13 pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
Spread marshmallow in pan, using a greased spatula.
Dust with more cornstarch mixture.
Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
Brush off excess powdered sugar/cornstarch mixture.
Cut into 1/2 inch strips (cut along the short edge).

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Roll into a pinwheel, using the sticky cut edge to roll onto itself.

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Keep rolling to the end..
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Roll outer edge in sprinkles. Dust middle with powdered sugar if sticky at all.
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Push onto a sucker stick, about 2/3rds the way through the pinwheel.
Serve on a platter, or cake pop holder.  These would be cute in a little bag tied with a ribbon for a gift too.
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Marshmallow Lollipops

Ingredients

  • 2 pkgs unflavored gelatin (about 2 T)
  • 1 cup cold water, divided
  • 1 1/2 c sugar
  • 1 cup corn syrup
  • 2 tsp vanilla extract
  • 1/4 cup powdered sugar
  • 1/4 cup cornstarch
  • Sprinkles, for rolling
  • sucker sticks

Instructions

  • Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
  • Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
  • Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
  • Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
  • Fit mixer with a whisk attachment and turn on low.
  • While running, slowly pour in the sugar syrup into the gelatin.
  • Increase speed to high and continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
  • Add vanilla in the last minute.
  • Mix together the cornstarch and powdered sugar.
  • Spray a 9? by 13? pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
  • Spread marshmallow in pan, using a greased spatula.
  • Dust with more cornstarch mixture.
  • Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
  • Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.
  • Brush off excess powdered sugar/cornstarch mixture.
  • Cut into 1/2 inch strips (cut along the short edge).
  • Roll into a pinwheel, using the sticky cut edge to roll onto itself.
  • Roll outer edge in sprinkles. Dust middle with powdered sugar if sticky at all.
  • Push onto a sucker stick, about 2/3rds the way through the pinwheel.
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    Pretzel Toffee with Sea Salt

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    Almond Toffee has always been on my list of Christmas candies to make.  But now that my youngest is severely allergic to tree nuts I came up with a great substitution.  Pretzel toffee!  The pretzels have a good crunch, just like the nuts.  And honestly, I think everyone likes this better!  While you do have to stir a pot for awhile, it does make a large batch and other than a little time is quite easy to make.  And don’t forget to play Christmas music while you cook it, it does make it taste better 🙂

    PRETZEL TOFFEE WITH SEA SALT

    1 pound butter
    2 T water
    2 cups granulated cane sugar
    1/2 tsp sea salt, plus extra for sprinkling
    pretzels
    10 oz chocolate chips, I like dark or semi-sweet

    Line a 12″ x 18″ cookie sheet with a silicone mat (or spray with nonstick spray).  Lay pretzels out in a single layer on tray.   Set aside.
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    Put butter and water in a heavy 12″ pot or skillet over medium-high heat. Stir with a wooden spoon until melted, then add sugar and salt as you continue stirring.
    Continue cooking, stirring constantly, to 300 degrees F.
    Mixture will be a caramel color. Remove from heat. Should take about 20 minutes cook time.
    Pour over pretzels in prepared pan and cool about 30 minutes.
    Melt chocolate over double boiler or in microwave. Spread over cooled toffee and sprinkle with sea salt.
    When chocolate is set break into pieces. Store in an airtight container at room temperature for up to 3 weeks.

    VARIATION: Break the toffee into pieces and then dip each piece in melted chocolate.

    Pretzel Toffee with Sea Salt

    Ingredients

    • 1 pound butter
    • 2 T water
    • 2 cups granulated cane sugar
    • 1/2 tsp sea salt, plus extra for sprinkling
    • pretzels
    • 10 oz chocolate chips, I like dark or semi-sweet

    Instructions

  • Line a 12? x 18? cookie sheet with a silicone mat (or spray with nonstick spray). Lay pretzels out in a single layer on tray. Set aside.
  • Put butter and water in a heavy 12? pot or skillet over medium-high heat. Stir with a wooden spoon until melted, then add sugar and salt as you continue stirring.
  • Continue cooking, stirring constantly, to 300 degrees F.
  • Mixture will be a caramel color. Remove from heat. Should take about 20 minutes cook time.
  • Pour over pretzels in prepared pan and cool about 30 minutes.
  • Melt chocolate over double boiler or in microwave. Spread over cooled toffee and sprinkle with sea salt.
  • When chocolate is set break into pieces. Store in an airtight container at room temperature for up to 3 weeks.
  • VARIATION: Break the toffee into pieces and then dip each piece in melted chocolate.
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    Chocolate Dipped Cinnamon Caramels

    Chocolate Dipped Cinnamon Caramels

    I made these for our Christmas treat boxes this year primarily for my hubby and a dear friend who both love chocolate dipped cinnamon bears (all though, I never did get to dipping them in chocolate for the boxes).  I made a double batch and seeing how many we had after cutting it up I put them in all the boxes.  Much to my shock they were THE HIT.  Not even a close call.   More than one friend said their kids were fighting over them!  I thought they would make a great Valentine’s Day treat as well, and if I wasn’t so busy raising people maybe I’d make a cute card you could print to go with them, you know, something witty like “You’re red hot, valentine!”  I don’t know, you can figure that part out. 🙂
    In the meantime, make these.  Give them to your cute hubby.  Or sweet friends.  Or eat them yourself.  Either way.
    Chocolate Dipped Cinnamon Caramels

    CHOCOLATE DIPPED CINNAMON CARAMELS

    3/4 cup butter
    1/4 tsp salt
    1 cup corn syrup
    2 cups sugar
    2 cups heavy cream
    1/2 to 1 tsp (depending how strong you want them) cinnamon oil candy flavor*
    1 tsp red food coloring gel, optional
    Chocolate or candy melts, to coat, optional

    Grease an 8 inch square pan (I actually put mine in a larger pan, this just depends how big you want your pieces to be).  Set aside.
    In a heavy pot over low heat, combine the butter, salt, corn syrup, sugar, and 1 cup of the cream.  Gently stir until the butter is melted.
    Raise the heat to medium-low and clip on a thermometer.  Stop stirring at this point.  Watch the heat, you just want a gentle simmer.
    At 236 degrees add the remaining cup of cream and gently stir just barely to mix in.  Allow cooking to 245 degrees without stirring.
    Remove from the heat and gently stir in the cinnamon and food coloring if using.
    Poor into pan without scraping the pot.  Cool at room temperature before cutting into pieces.
    If desired, dip in melted chocolate or candy melts.

    *1 tsp is equal to 1 fluid dram, which is the size of the jar the candy flavoring comes in.
    Recipe slightly adapted from Mels Kitchen Cafe

    Chocolate Dipped Cinnamon Caramels

    Ingredients

    • 3/4 cup butter
    • 1/4 tsp salt
    • 1 cup corn syrup
    • 2 cups sugar
    • 2 cups heavy cream
    • 1/2 to 1 tsp (depending how strong you want them) cinnamon oil candy flavor*
    • 1 tsp red food coloring gel, optional
    • Chocolate or candy melts, to coat, optional

    Instructions

  • Grease an 8 inch square pan (I actually put mine in a larger pan, this just depends how big you want your pieces to be). Set aside.
  • In a heavy pot over low heat, combine the butter, salt, corn syrup, sugar, and 1 cup of the cream. Gently stir until the butter is melted.
  • Raise the heat to medium-low and clip on a thermometer. Stop stirring at this point. Watch the heat, you just want a gentle simmer.
  • At 236 degrees add the remaining cup of cream and gently stir just barely to mix in. Allow cooking to 245 degrees without stirring.
  • Remove from the heat and gently stir in the cinnamon and food coloring if using.
  • Poor into pan without scraping the pot. Cool at room temperature before cutting into pieces.
  • If desired, dip in melted chocolate or candy melts.
  • *1 tsp is equal to 1 fluid dram, which is the size of the jar the candy flavoring comes in.
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    Quick Sea Glass Candy


    Quick Sea Glass Candy

    While microwave hard candy tends to get chewier faster than regular, it is incredibly quick and easy.  Perfect for a quick Sea Glass candy for a “Tea by the Sea”!


    MICROWAVE HARD CANDY

    1 cup cane sugar
    1/2 cup light corn syrup
    candy flavoring and coloring, if desired
    powdered sugar for coating
    For sour candy, add 1/4 to 1/2 tsp citric acid when adding the candy flavoring

    Mix the sugar and corn syrup together in a 4 cup microwave safe glass measuring cup.
    Cover snugly with plastic wrap and microwave for 3 minutes on high.
    Carefully remove the plastic wrap, stir quickly and place new plastic wrap on measuring cup.
    Microwave on high for 3 minutes 30 seconds.  Carefully remove plastic wrap and stir.
    After boiling has ceased stir in desired coloring and flavoring if desired. (about 1/2 tsp of candy flavoring is enough)
    Pour onto greased cookie sheet (I like to line it with a silicone mat) or pour into candy molds.
    Quick Sea Glass Candy

     

    Cover with a piece of parchment paper and break into pieces.

    Quick Sea Glass Candy

    Toss with powdered sugar.  Store in an airtight container.

    Quick Sea Glass Candy

     

    For the seaglass candy I made 3 batches, one plain, one blue, and one green then mixed all together.
    Recipe source: LorAnn Oils

    Quick Sea Glass Candy

    Quick Sea Glass Candy

    Ingredients

    • 1 cup cane sugar
    • 1/2 cup light corn syrup
    • candy flavoring and coloring, if desired
    • powdered sugar for coating
    • For sour candy, add 1/4 to 1/2 tsp citric acid when adding the candy flavoring

    Instructions

  • Mix the sugar and corn syrup together in a 4 cup microwave safe glass measuring cup.
  • Cover snugly with plastic wrap and microwave for 3 minutes on high.
  • Carefully remove the plastic wrap, stir quickly and place new plastic wrap on measuring cup.
  • Microwave on high for 3 minutes 30 seconds. Carefully remove plastic wrap and stir.
  • After boiling has ceased stir in desired coloring and flavoring if desired. (about 1/2 tsp of candy flavoring is enough)
  • Pour onto greased cookie sheet (I like to line it with a silicone mat) or pour into candy molds.
  • Cover with a piece of parchment paper and break into pieces.
  • Toss with powdered sugar. Store in an airtight container.
  • For the seaglass candy I made 3 batches, one plain, one blue, and one green then mixed all together.
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    Smores Starfish


    Smores Starfish

    SMORES STARFISH

    One batch of marshmallows, I used my recipe found here
    chocolate or candy coating for dipping
    graham cracker crumbs (I actually used leftover cookie crumbs from the sandcastle cake)

    Make the mashmallows but spread into a baking sheet instead of a 9 by 13 pan.  Just spray the pan with nonstick coating such as Pam, don’t coat them in the powdered sugar mixture.
    When set cut into stars with an oiled cookie cutter.  I had a starfish cutter but a plain star is fine.


    Smores Starfish

    Dip into melted chocolate or candy coating and drop into cookie or graham cracker crumbs, spooning the crumbs to coat the top as well.  Place on a silicone mat or wax paper to set.
    Smores Starfish

    Don’t throw away those marshmallow scraps!  Use them in hot cocoa, or make the best rocky road you’ll ever taste.
    Cut into chunks and put in a bowl with some peanuts and cocoa nibs (or your choice of nut).
    Smores Starfish

    Add melted chocolate to coat and spread on a silicone mat or wax paper.  Let chocolate harden then cut into squares.
    Smores Starfish

    Smores Starfish

    Ingredients

    • One batch of marshmallows
    • chocolate or candy coating for dipping
    • graham cracker crumbs

    Instructions

  • Make the mashmallows but spread into a baking sheet instead of a 9 by 13 pan. Just spray the pan with nonstick coating such as Pam, don’t coat them in the powdered sugar mixture.
  • When set cut into stars with an oiled cookie cutter. I had a starfish cutter but a plain star is fine.
  • Dip into melted chocolate or candy coating and drop into cookie or graham cracker crumbs, spooning the crumbs to coat the top as well. Place on a silicone mat or wax paper to set.
  • Don’t throw away those marshmallow scraps! Use them in hot cocoa, or make the best rocky road you’ll ever taste.
  • Add melted chocolate to coat and spread on a silicone mat or wax paper. Let chocolate harden then cut into squares.
  • Cut into chunks and put in a bowl with some peanuts and cocoa nibs (or your choice of nut).
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    DIY Rock Candy

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    I was hesitant when researching making these since it seems they can be quite fickle.  After some reading I decided to base mine off a recipe from At Home with The Culinary Institute of America, Chocolates and Confections.   I had zero issues each time.  These were incredibly fun and I quickly discovered that root beer was by far the FAVORITE we had made.  (Just made using a few drops or root beer candy flavoring).  If you don’t want to add flavor or coloring they will come out white.  And it seems the flavor of sugar is just fine with kids 😉 Make sure your pot, jars, etc, are all clean.  Be careful not to disturb the syrup either.  Okay, we cheated on this one a couple times.. still did fine 🙂  Now before summer is over, go do some kitchen science!
    I didn’t have luck re using the syrup to make more, but if I figure that out I’ll report back.

    DIY ROCK CANDY
    Makes 18

    9 cups granulated sugar, plus 1/4 cup for skewers
    3 cups water
    Bamboo skewers
    1 egg white, lightly beaten
    Food coloring and candy flavoring, optional
    6 quart size wide mouth canning jars with metal lids

    In a large clean pot bring the 9 cups sugar and 3 cups water to a boil.  Cover the pan and continue to boil for 5 minutes.
    Remove from the heat and allow to cool, covered, for 1 to 1 and a half hours.
    While the syrup is cooling, prepare the skewers.  The first batch I made I used the long skewers as is, the second time I trimmed them in half since the sticks seemed longer than necessary.  I just used the uncut end for the rock candy side, then I’ll wrap the other end in some washi tape.
    Brush the egg white on the bottom 3 inches of the skewers then roll in the 1/4 cup of granulated sugar.
    This is where the crystals will go.  If you are using a different size jar, you want it to be the section of skewer that will be inside the jar, just remember the skewer should be about an inch above the bottom of the jar.
    Place the skewers on a parchment paper or silicone lined baking sheet.
    Bake at 200 degrees for 30 minutes to allow the sugar to adhere to the skewers.

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    Allow the skewers to cool.

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    If coloring or flavoring your rock candy, put a small amount of food coloring and candy flavoring in each jar.

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    Drill 3 holes in each lid for the skewers. Place the skewers through the holes, being careful not the get the sugar off the skewers.

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    Use a clip to keep them at the right height.

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    Divide the room temperature syrup between the 6 jars.  If you used coloring or flavoring, stir just enough to combine.  You want to mix the syrup as little as possible.
    Place a lid with skewers into each jar.  Adjust skewers and clips as needed.

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    Place in a dark, cool corner where they won’t be disturbed.  I found that on top of my piano was a good spot, it’s in the corner of the room.

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    Even after a day you can see the crystals starting to grow.

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    After a few days they are getting pretty big!

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    After 7 to 10 days they are ready to pull out of the syrup.  You may need to chip at the crystals that grow along the bottom of the jar to get them out.
    Place on a wire rack over a baking sheet and allow to dry overnight.

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    Ta da!  One note, you can see some have rock candy formed over the end of the skewer and others don’t?  If you leave a little more room between the skewer and the bottom of the jar it’s better for getting it to form around the bottom of the skewer.  I thought they looked cute in a vase filled with rock salt.  These will keep for quite a few weeks at least.  I put ours inside small candy bags.  You may want to add labels if you did different flavors.

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    DIY Rock Candy

    Yield: 18

    Ingredients

    • 9 cups granulated sugar, plus 1/4 cup for skewers
    • 3 cups water
    • Bamboo skewers
    • 1 egg white, lightly beaten
    • Food coloring and candy flavoring, optional
    • 6 quart size wide mouth canning jars with metal lids

    Instructions

  • In a large clean pot bring the 9 cups sugar and 3 cups water to a boil. Cover the pan and continue to boil for 5 minutes.
  • Remove from the heat and allow to cool, covered, for 1 to 1 and a half hours.
  • While the syrup is cooling, prepare the skewers. The first batch I made I used the long skewers as is, the second time I trimmed them in half since the sticks seemed longer than necessary. I just used the uncut end for the rock candy side, then I’ll wrap the other end in some washi tape.
  • Brush the egg white on the bottom 3 inches of the skewers then roll in the 1/4 cup of granulated sugar.
  • This is where the crystals will go. If you are using a different size jar, you want it to be the section of skewer that will be inside the jar, just remember the skewer should be about an inch above the bottom of the jar.
  • Place the skewers on a parchment paper or silicone lined baking sheet.
  • Bake at 200 degrees for 30 minutes to allow the sugar to adhere to the skewers.
  • Allow the skewers to cool.
  • If coloring or flavoring your rock candy, put a small amount of food coloring and candy flavoring in each jar.
  • Drill 3 holes in each lid for the skewers. Place the skewers through the holes, being careful not the get the sugar off the skewers.
  • Use a clip to keep them at the right height.
  • Divide the room temperature syrup between the 6 jars. If you used coloring or flavoring, stir just enough to combine. You want to mix the syrup as little as possible.
  • Place a lid with skewers into each jar. Adjust skewers and clips as needed.
  • Place in a dark, cool corner where they won’t be disturbed. I found that on top of my piano was a good spot, it’s in the corner of the room.
  • Even after a day you can see the crystals starting to grow.
  • After a few days they are getting pretty big!
  • After 7 to 10 days they are ready to pull out of the syrup. You may need to chip at the crystals that grow along the bottom of the jar to get them out.
  • Place on a wire rack over a baking sheet and allow to dry overnight.
  • Ta da! One note, you can see some have rock candy formed over the end of the skewer and others don’t? If you leave a little more room between the skewer and the bottom of the jar it’s better for getting it to form around the bottom of the skewer. I thought they looked cute in a vase filled with rock salt. These will keep for quite a few weeks at least. I put ours inside small candy bags. You may want to add labels if you did different flavors.
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    Lego Head Marshmallow Pops

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    These are super easy and if you have a kiddo as in love with legos as mine, you have to make these pronto.  They are easy enough for kids to make and drawing the expressions on with food markers can be especially fun for kids!

    LEGO HEAD MARSHMALLOW POPS
    Regular and miniature marshmallows
    Lollipop sticks
    Candy melts
    Food safe markers
    Heart sprinkles, optional, for girl’s bow

    Place a regular marshmallow on a lollipop stick, the end of the stick just slightly sticking through the top.
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    Cut a miniature marshmallow in half and place on the regular marshmallow, cut side down.  Depress down to “adhere” to the stick.
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    Melt desired colored candy melts.  If they are too thick, thin with a little canola oil, adding a teaspoon or 2 at a time, until desired consistency.  Don’t go crazy here, if you add too much it might make them blotchy when they dry.  I haven’t had issues when adding a little though, and it sure makes it easier to coat them when you thin it.
    I found it easiest to spoon melted candy melts over the marshmallows, turning to coat well, then tapping the stick gently for the excess to drip off.
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    Stick in some styrofoam to dry (I actually have a 2 by4 that I painted and drilled some holes in that I use for drying and serving cake pops that I use).
    When dry, use a food safe marker to add face expressions of choice.  I used 2 heart sprinkles for each pink one for a bow as well.
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    These guys are ready for a party… lego party!
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    Lego Head Marshmallow Pops

    Ingredients

    • Regular and miniature marshmallows
    • Lollipop sticks
    • Candy melts
    • Food safe markers
    • Heart sprinkles, optional, for girl’s bow

    Instructions

  • Place a regular marshmallow on a lollipop stick, the end of the stick just slightly sticking through the top.
  • Cut a miniature marshmallow in half and place on the regular marshmallow, cut side down. Depress down to “adhere” to the stick.
  • Melt desired colored candy melts. If they are too thick, thin with a little canola oil, adding a teaspoon or 2 at a time, until desired consistency. Don’t go crazy here, if you add too much it might make them blotchy when they dry. I haven’t had issues when adding a little though, and it sure makes it easier to coat them when you thin it.
  • I found it easiest to spoon melted candy melts over the marshmallows, turning to coat well, then tapping the stick gently for the excess to drip off.
  • Stick in some styrofoam to dry (I actually have a 2 by4 that I painted and drilled some holes in that I use for drying and serving cake pops that I use).
  • When dry, use a food safe marker to add face expressions of choice. I used 2 heart sprinkles for each pink one for a bow as well.
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    Honeycomb Candy (AKA Seafoam)

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    Every time we went to the candy shop at the beach when I was a kid my Dad bought “seafoam” candy.  Sometimes it is called honeycomb as well.  It looks like either foam or honeycomb to me, with the airy pockets.  It melts in your mouth, sweet and crunchy, then quickly dissolves.  My favorite way is dipped in chocolate, but plain is good too, especially the little bits left over when you cut it sprinkled on ice cream.
    As with any candy making, use only pure cane sugar and have everything measured and ready to go before you begin since candy goes from perfect to scorched and horrible in seconds.  This is a pretty easy candy to make though and requires few ingredients.  My youngest one loves how it dissolves in your mouth!

    HONEYCOMB CANDY
    1/4 cup water
    1/4 cup corn syrup
    1 cup sugar
    2 tsp baking soda, sifted
    Chocolate for dipping, optional

    Line a baking sheet with a silicone mat or spray with nonstick spray.  Set aside.
    In a large pot stir together the water, corn syrup, and sugar over medium heat.  Stir until it boils and then remove your spoon and add a candy thermometer.  Watch it carefully, as you just want it golden brown.  At 300 degrees quickly pull it off the heat and add the baking soda.  Stir very quickly until the baking soda is all mixed in then pour immediately into the prepared pan.  DO NOT SPREAD IT!  This will let it have little air pockets, which is what we are going for.  Let cool completely before cutting into pieces with a serrated knife.  (Save the little bits for putting on ice cream!)
    I like to dip half of each piece in dark or milk chocolate, but you can leave plain as well.  Store in an airtight container at room temperature.  Will keep 1-2 weeks.

    Honeycomb Candy (AKA Seafoam)

    Ingredients

    • 1/4 cup water
    • 1/4 cup corn syrup
    • 1 cup sugar
    • 2 tsp baking soda, sifted
    • Chocolate for dipping, optional

    Instructions

  • Line a baking sheet with a silicone mat or spray with nonstick spray. Set aside.
  • In a large pot stir together the water, corn syrup, and sugar over medium heat. Stir until it boils and then remove your spoon and add a candy thermometer. Watch it carefully, as you just want it golden brown. At 300 degrees quickly pull it off the heat and add the baking soda. Stir very quickly until the baking soda is all mixed in then pour immediately into the prepared pan. DO NOT SPREAD IT! This will let it have little air pockets, which is what we are going for. Let cool completely before cutting into pieces with a serrated knife. (Save the little bits for putting on ice cream!)
  • I like to dip half of each piece in dark or milk chocolate, but you can leave plain as well. Store in an airtight container at room temperature. Will keep 1-2 weeks.
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    Peanut Butter Truffle Eggs

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    One of our favorite Easter books to read is The Golden Egg.  So I used an chocolate making egg mold to make some golden eggs to go with the book.  Using my trusty Peanut Butter Truffles recipe, I adapted it to be softer for a filling and it worked perfect.  A little gold luster dust and there you go, golden eggs!  If you really wanted to you could use a yellow candy melt and coat with gold luster dust, or make them in Easter colors.  I’ve never had a complaint for the classic peanut butter and chocolate combination before though!  These do freeze well, so they are great for making ahead of time as well.  For a sweet Easter gift these are so sweet presented in an egg carton or small basket too.

    PEANUT BUTTER TRUFFLE EGGS (OR GOLDEN EGGS)

    Chocolate of choice for coating (or candy melts)
    1 cup smooth peanut butter
    1/4 cup butter, at room temperature
    1 1/2 cups powdered sugar
    1 cup Rice Krispy cereal
    7 oz jar marshmallow creme
    gold luster dust, optional

    In a medium bowl cream together the peanut butter, butter, and powdered sugar until smooth.
    Add the cereal and marshmallow creme and stir in until combined well.
    Melt the chocolate and coat the egg mold.  Let chocolate set until firm, then fill cavity with peanut butter filling.
    Add melted chocolate to cover the back.

    DSC00508

    When chocolate is set remove from molds and if desired, dust with gold luster dust.

    Peanut Butter Truffle Eggs

    Ingredients

    • Chocolate of choice for coating (or candy melts)
    • 1 cup smooth peanut butter
    • 1/4 cup butter, at room temperature
    • 1 1/2 cups powdered sugar
    • 1 cup Rice Krispy cereal
    • 7 oz jar marshmallow creme
    • gold luster dust, optional

    Instructions

  • In a medium bowl cream together the peanut butter, butter, and powdered sugar until smooth.
  • Add the cereal and marshmallow creme and stir in until combined well.
  • Melt the chocolate and coat the egg mold. Let chocolate set until firm, then fill cavity with peanut butter filling.
  • Add melted chocolate to cover the back.
  • When chocolate is set remove from molds and if desired, dust with gold luster dust.
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    Rice Krispy Treats Panoramic Eggs

    DSC03367

    Does anyone else remember making sugar panoramic eggs as a kid?   I picked up some molds at the Decorette Shop in Portland a few years ago and was determined to make them with my girls.  I found a handful of recipes online and tried them all… and they all failed.  This last time I thought maybe I was going to get lucky..

    DSC03303

    Uhhh, nope.  I gave in.  Too many failed batches.

    DSC03304

    But I still wanted to do something fun with the panoramic egg idea.  So I decided to try using rice krispy treats instead of the sugar mixture.  And guess what? It worked amazing!  I added a coating of candy melts to keep their shape, and you could certainly do any color of those you like.   I liked the colorburst ones, which are white with little dots of color.
    The best part is making these with kids.  If you don’t want to use royal icing, you could always just use additional candy melts to glue the 2 halves together and let firm up ahead of time, then just use plain frosting or more candy melts for the kids to glue their pieces inside.  And if all else fails, just let them eat them. 🙂
    Oh, and if you can’t find some molds just look down the Easter aisle and you should be able to find a big egg shaped container to use.  Just look for one that has the seam going lengthwise and not down the width.

    RICE KRISPY TREATS PANORAMIC EGGS

    Various candy for filling, or pictures
    candy melts in desired color (I used Wilton’s colorburst)

    For Rice Krispies:
    3 T butter
    10 oz regular marshmallows (about 40), or 4 cups mini marshmallows
    6 cups Rice Krispies, cocoa krispies, or fruity Pebbles (or like sized cereal)

    Melt butter in a large pot on medium low heat.  Add marshmallows, stir until combined and melted.
    Remove from heat, stir in cereal until well coated.
    For Royal Icing:
    1 lb powdered sugar
    2 T meringue powder
    6 T water (or replace water and meringue powder with 3 egg whites)
    1/2 tsp cream of tartar

    Mix all icing ingredients together and whip to stiff peaks.

    Spray mold lightly with nonstick spray, then using fingers or the back of a spoon push rice krispies into mold, keeping thickness under 1/2 an inch.

    DSC03323

    Turn out egg shapes onto a tray and place in the fridge or freezer to firm.  After firm use a small knife to carefully carve out a window in one of the halves.
    Alternatively, you can cut an end off both halves for a different view.  If you don’t have a base mold go ahead and cut a flat edge for the egg to stand.

    DSC03332

    Melt the candy melts and coat the inside of the egg halves.  (I placed them back in the mold for this, then popped in the freezer for a moment to firm.)

    DSC03348

    When the candy melts are set up turn egg halves back onto a tray.
    DSC03349
    Now coat the outside of the egg halves with more candy melts.  Use a pastry brush to get them evenly coated.  Let candy melts set up until hard.
    DSC03352
    Make the royal icing and use to glue the 2 halves together (and fill any gaps).  Then pipe some grass inside the egg through the opening (alternatively you can position the candy figures or pictures before gluing the front half on, then fill in the front through the opening).  Pipe over the glued edge and around the front opening.
    DSC03363
    For this style you will want to make your little scene before gluing the halves together:
    DSC03366
    We used little gummy bunnies, peeps, and jelly beans…
    DSC03369
    I love the bases.  With a little bit of royal icing for glue the eggs stay on well.
    DSC03368
    And my little one had to have hers pink… with 2 pink bunnies inside of course 🙂
    I let my daughters decide how they wanted them done, and assisted with doing the piping.  We’ll see how long they last.  But I would much rather they eat these than the pure sugar ones!
    DSC03375

    Rice Krispy Treats Panoramic Eggs

    Ingredients

    • Various candy for filling, or pictures
    • candy melts in desired color (I used Wilton’s colorburst)
      For Rice Krispies:
    • 3 T butter
    • 10 oz regular marshmallows (about 40), or 4 cups mini marshmallows
    • 6 cups Rice Krispies, cocoa krispies, or fruity Pebbles (or like sized cereal)
    • .
      For Royal Icing:
    • 1 lb powdered sugar
    • 2 T meringue powder
    • 6 T water (or replace water and meringue powder with 3 egg whites)
    • 1/2 tsp cream of tartar

    Instructions

    Make the Rice Krispies:
  • Melt butter in a large pot on medium low heat. Add marshmallows, stir until combined and melted.
  • Remove from heat, stir in cereal until well coated
  • Make the royal icing:
  • Mix all icing ingredients together and whip to stiff peaks.
  • Spray mold lightly with nonstick spray, then using fingers or the back of a spoon push rice krispies into mold, keeping thickness under 1/2 an inch.
  • Turn out egg shapes onto a tray and place in the fridge or freezer to firm. After firm use a small knife to carefully carve out a window in one of the halves.
  • Alternatively, you can cut an end off both halves for a different view. If you don’t have a base mold go ahead and cut a flat edge for the egg to stand.
  • Melt the candy melts and coat the inside of the egg halves. (I placed them back in the mold for this, then popped in the freezer for a moment to firm.)
  • When the candy melts are set up turn egg halves back onto a tray.
  • Now coat the outside of the egg halves with more candy melts. Use a pastry brush to get them evenly coated. Let candy melts set up until hard.
  • Make the royal icing and use to glue the 2 halves together (and fill any gaps). Then pipe some grass inside the egg through the opening (alternatively you can position the candy figures or pictures before gluing the front half on, then fill in the front through the opening). Pipe over the glued edge and around the front opening.
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    http://mystainedapron.com/rice-rispy-treats-panoramic-eggs/

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