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.

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.
Cut into chunks and put in a bowl with some peanuts and cocoa nibs (or your choice of nut).

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

Smores Starfish

October 3, 2014

by Holly

Category Candy / Confections

Ingredients

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

Instructions

1. 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.
2. When set cut into stars with an oiled cookie cutter. I had a starfish cutter but a plain star is fine.
3. 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.
4. Don’t throw away those marshmallow scraps! Use them in hot cocoa, or make the best rocky road you’ll ever taste.
5. Add melted chocolate to coat and spread on a silicone mat or wax paper. Let chocolate harden then cut into squares.
6. Cut into chunks and put in a bowl with some peanuts and cocoa nibs (or your choice of nut).

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.

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.

DIY Rock Candy

August 12, 2014

by Holly

Category Candy / Confections

Persons

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

1. 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.
2. Remove from the heat and allow to cool, covered, for 1 to 1 and a half hours.
3. 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.
4. Brush the egg white on the bottom 3 inches of the skewers then roll in the 1/4 cup of granulated sugar.
5. 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.
6. Place the skewers on a parchment paper or silicone lined baking sheet.
7. Bake at 200 degrees for 30 minutes to allow the sugar to adhere to the skewers.
8. Allow the skewers to cool.
9. If coloring or flavoring your rock candy, put a small amount of food coloring and candy flavoring in each jar.
10. 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.
11. Use a clip to keep them at the right height.
12. 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.
13. Place a lid with skewers into each jar. Adjust skewers and clips as needed.
14. 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.
15. Even after a day you can see the crystals starting to grow.
16. After a few days they are getting pretty big!
17. 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.
18. Place on a wire rack over a baking sheet and allow to dry overnight.
19. 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.

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.

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.

These guys are ready for a party… lego party!

Lego Head Marshmallow Pops

July 31, 2014

by Holly

Category Candy / Confections

Ingredients

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

Instructions

1. Place a regular marshmallow on a lollipop stick, the end of the stick just slightly sticking through the top.
2. Cut a miniature marshmallow in half and place on the regular marshmallow, cut side down. Depress down to “adhere” to the stick.
3. 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.
4. 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.
5. 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).
6. 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.

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)

May 6, 2014

by Holly

Category Candy / Confections

Ingredients

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

Instructions

1. Line a baking sheet with a silicone mat or spray with nonstick spray. Set aside.
2. 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!)
3. 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.

These may be one of the easiest things I put in our Christmas treat boxes.  All you need is good chocolate and a star mold.  (And some luster dust if you want to be fancy!)
They always remind me of my Grandmother, who when I was very young I remember would serve these at Christmastime.  My mom recalls them from her childhood as well.  I love the symbolism of the star and it is nice to have a simple thing to add to the list of not-so-simple-things!  For those in my area, The Decorette Shop is a great resource for candy/chocolate molds, or you can look online here.

You know it’s Christmastime when my counters are covered with containers of confections.  My mom made candy when I was a kid and when I was a newlywed (and we were both newly laid off) I decided to make confection boxes for family and friends since we didn’t have money to buy presents.  I think everyone enjoyed them more than any gift we could have given so the tradition stuck.   I love giving something that shows I put some time into the gift, and I don’t worry about whether or not it’s something they’ll use or want.
(By the reactions I get when I deliver them I know they don’t go uneaten!)
These were a new addition last year and I absolutely love them.  Something about the warm gingerbread spices just make candy taste extra “Christmasy”!  🙂

GINGERBREAD SPICED CARAMELS
2 1/2 cups heavy cream
1/2 cup unsalted butter
3 cups packed brown sugar
1/2 cup corn syrup
1 tsp ground ginger
1 tsp freshly grated nutmeg
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp salt
2 tsp vanilla extract

Grease a 9 by 13  inch pan and set aside.  (line with parchment paper if desired, greasing that as well).   For thicker, use a 9 inch square pan.  I find a 9 by 13 inch pan is just right though.
Place the cream, butter, brown sugar, and corn syrup in a large pot and cook over medium heat, stirring occasionally.  Bring to a boil and stop stirring.  Clip a candy thermometer onto the pot ant cook to 248 degrees F. (firm ball stage).  This should take around 20 minutes.
Remove from heat and stir in the spices, salt, and extract.
Pour into prepared pan and cool for a couple hours.
Cut into pieces and wrap in wax paper.  Store in an airtight container at room temperature for a month.

Recipe adapted from “Gingerbread” by Jennifer Lindner McGlinn

Gingerbread Spiced Caramels

December 12, 2013

by Holly

Category Candy / Confections

Ingredients

• 2 1/2 cups heavy cream
• 1/2 cup unsalted butter
• 3 cups packed brown sugar
• 1/2 cup corn syrup
• 1 tsp ground ginger
• 1 tsp freshly grated nutmeg
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 2 tsp vanilla extract

Instructions

1. Grease a 9 by 13 inch pan and set aside. (line with parchment paper if desired, greasing that as well). For thicker, use a 9 inch square pan. I find a 9 by 13 inch pan is just right though.
2. Place the cream, butter, brown sugar, and corn syrup in a large pot and cook over medium heat, stirring occasionally. Bring to a boil and stop stirring. Clip a candy thermometer onto the pot ant cook to 248 degrees F. (firm ball stage). This should take around 20 minutes.
3. Remove from heat and stir in the spices, salt, and extract.
4. Pour into prepared pan and cool for a couple hours.
5. Cut into pieces and wrap in wax paper. Store in an airtight container at room temperature for a month.

My guy loves anything mint (especially combined with chocolate).  I thought I would try applying those flavors to marshmallows and they were definitely a hit.  If you haven’t had homemade marshmallows before you’ll have to trust me when I say they are NOTHING like store bought.  In every good way that is.   Super fluffy and dreamy.   And you can change the flavor so easily, just by changing the extract you use.  Just remember if you are using candy flavoring that is more concentrated than extract, so use less.
These are basically regular marshmallows, only with mint extract in place of the vanilla, and the addition of mini chocolate chips.  You can make a 9 by 13 for bigger marshmallows, or use a cookie sheet for smaller ones. (The marshmallows pictured are smaller size.)    Next time I make them I might try dipping them in melted chocolate…

MINT CHOCOLATE CHIP MARSHMALLOWS
2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 c sugar
1 cup corn syrup
1/2 to 1 tsp peppermint extract (depending how strong you want them)
1 cup mini chocolate chips
1/4 cup powdered sugar
1/4 cup cornstarch

Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.  Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)

Mint Chocolate Chip Marshmallows

December 10, 2013

by Holly

Category Candy / Confections

Ingredients

• 2 pkgs unflavored gelatin (about 2 T)
• 1 cup cold water, divided
• 1 1/2 c sugar
• 1 cup corn syrup
• 1/2 to 1 tsp peppermint extract (depending how strong you want them)
• 1 cup mini chocolate chips
• 1/4 cup powdered sugar
• 1/4 cup cornstarch

Instructions

1. Sift together the cornstarch and powdered sugar and set aside.
2. Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
3. 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.
4. 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.
5. Fit mixer with a whisk attachment and turn on high.
6. While running, slowly pour in the sugar syrup into the gelatin.
7. Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
8. Add the mint extract in the last minute.
9. VERY gently fold in the chocolate chips. Don't mix much, they will melt and smear.
10. Spray a 9? by 13? pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
11. Spread marshmallow in pan, using a greased spatula.
12. Dust with more cornstarch mixture.
13. Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.
14. Turn marshmallows out onto a cutting board, gently pulling out of pan if needed. Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
15. Using a greased pizza wheel, cut into squares.
16. Store in a ziplock or airtight container for a few weeks.