Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts

Wednesday, October 31, 2012

Happy Halloween!



Happy Halloween
from
The Freshman Cook!

Saturday, October 27, 2012

Halloween Creatures Marshmallow Pops!

These fun Halloween Creatures Marshmallow Pops are easy to make, and just plain fun! They are perfect to give together as a bunch, or separately!

Halloween Creatures Marshmallow Pops!
Kraft StackerMallows
Sticks for Marshmallows
Americolor Orange,Violet, Electric Green, Super Black
Ribbon
Candy Corn
Start by putting a black base color on two marshmallows.
Let dry.
Pipe a pumpkin outline on top of the black.
I didn't show it here,sorry. But after some
experimentation, I think the pumpkin looks better 
with a black base.
Fill in the pumpkin outline by going up and down
 inside the pumpkin. It gives it texture and dimension.
Draw Jack O'lantern faces on the pumpkin.
Pipe a green base on the marshmallow.
Let dry.
Using black frosting, pipe the hair on Frankenstein.
Fill in the hair.
I like the black base on Frankenstein also, 
so when I made it again I added it.
Add a little stitch to Frankie's cheek.
Two make the bolts, dip two mini marshmallows in green frosting.
Let dry.
Give Frankie his eyes and mouth.
Attach a bolt to each side of his head.
Isn't he cute?
Base coat another marshmallow with purple.
I don't know why it looks blue. Maybe too much light?
Outline and fill in some hair for Dracula.
Add eyebrows, eyes and a mouth.
Finish the eyes, and Dracula is done!
I used black and orange straws for these guys, 
but cookie sticks would work also.
I added the ghost at the last minute.
Pretty simple, add a white base and eyes!
Wrap each of the creatures in plastic 
and tie with a ribbon. I had an empty jar
that I poured candy corn in, and stuck
the pops down in it. I cut them all different sizes,
so they could be stacked all around the jar.
 Tie ribbon around the jar, and you are done!


Thanks for joining me today!

Thursday, October 25, 2012

Monster Munch and Pinterest Blog Hop

It is time again for our Pinterest Inspired Blog Hop!  Today I made some Monster Munch from the blog, Our Best Bites, authored by Sara and Kate. When I saw the picture of this Monster Munch on Pinterest, I immediately knew I would be making it. I actually made 4 bags and they are going in the Halloween care package I am sending to my son and his roommates. It is incredibly delicious. I know they will love it, and so will you!
Monster Munch
  • 1 package Almond Bark (1 pound)
  • 12 cups cooked Popcorn 
  • 1 cups Candy Corn
  • 2 cups Pretzels
  • 1 cup Reese's Pieces
I made the following changes to the original recipe:
I added the pretzels instead of peanuts, and
increased the amount to 2 cups.
I increased the amount of Reeses Pieces to 1 cup.
Check out Our Best Bites for the original recipe.
 
Have a baking sheet lined with parchment or wax paper 
ready when you take this off the stove.

Start your almond bark melting on the stove in a double boiler.
Keep it on low for the best results. 
As you are preparing the rest of the recipe, 
just stir it a couple times.
I broke each pretzel into about 3 pieces. I thought
these might be too big.
Place your popcorn in a very large bowl.
Add the pretzels, candy corn, and Reese's Pieces.
Mix it together so it is well combined.
Once your almond bark is melted, 
pour it into your bowl over the popcorn, candy, and pretzels.
Mix it really well. 
Pour it onto your prepared baking sheet, 
and spread it all over the sheet.
Let it cool.
Once cool, crack the popcorn bark into pieces.
You could put it in a bowl to "munch" on,......
or wrap it up in these cute clear bags.
What a great treat, that everyone would love to get!

Happy Halloween!
Thanks for joining me today!

Check out our blog hop to see what other
Pinterest Inspired creations will inspire you,
or enter one you have already made!

Thursday, October 11, 2012

Pinterest Inspired Blog Carnival!

I don't know anyone who isn't intrigued by Pinterest, at the least and obsessed by pinterest at the most. I mean it is great fun, isn't it? I think so, and I have joined with 7 other bloggers, to host a Pinterest inspired blog hop! Finally, a reason to turn that inspiring idea you found into the real deal. Every other Thursday, we will give you a place to post your pinterest projects for everyone to see! So grab your projects and get posting!! Here is my Pinterest Inspired Project: Candy Corn Butterfinger Pops. These adorable pops are courtesy of Vanessa and her blog Five To Nine

Candy Corn Butterfinger Pops
1 pound Candy Corn
16 ounce Creamy Peanut Butter
1 pound Yellow Candy Melts
1/2 pound Orange Candy Melts
1/4 pound White Candy Melts
32 LollipopSticks
Foam block for drying


Melt candy corn in a pan on the stove on very low heat.
The original recipe is written so that you can melt 
all the ingredients in a microwave. I thought this was a great idea!
When I went to put my candy corn in the microwave,
my microwave ran, but did not heat. It broke!
Just like that. I just popped popcorn in it yesterday. 
So..... , I am making this on the stove. :(
It is not as easy, but it works.
Take the melted candy corn off the heat, and 
mix in the peanut butter. Stir together, but don't overmix.
Spread mix in a 8 x 8 pan lined with parchment
or wax paper. Use a small square piece of wax paper
and pat down the top of the candy to make it smooth.
Refrigerate or freeze so it can cool.
Remove the candy, and cut it into 2" wide strips.
Cut each strip into triangles, with a 1" base.
Melt the yellow candy melts according to the 
package directions. Place in a deep cup. 
Dip the stick into the candy melt, and then into the 
bottom of the candy. Allow to dry. You can place in
freezer or refrigerator to speed up the process.
Dip the entire triangle in yellow candy melt.
Place in foam block to dry
Melt the orange candy melts, and dip the pops
2/3 of the way into the melted mix.
Place back in foam block to dry.
Melt the white candy melt, and dip the tips of the candy 
into the white mix. Place back on the foam block to dry.
Enjoy!
Happy Halloween!



Wednesday, February 15, 2012

Club Baked~Soft Candy Caramels

Today is the day for Club Baked, and we are revealing our Soft Candy Caramels. I can't lie about this. I had some problems with this recipe. I have made caramels before, so I know how important the correct temperatures are to the finished product. The recipe even warned me to make sure my thermometers were calibrated correctly. But I had just checked my thermometers during my Christmas candy making marathon, and they were good to go. So what happened? Somewhere between then and now, my thermometers stopped working correctly, resulting in my first attempt at this delicious candy to be not so delicious. More like a sticky, gooey, messy disaster. But, I am so glad I tried again. My second attempt was perfection, if I might say so myself! The result was a creamy, chewy, deep caramel taste that lingers on your tongue, and coats your throat with warmth. Try this recipe. Your tongue will thank you! I am the host this time around, so here is the recipe!

Soft Candy Caramel
2 cups light Corn Syrup
1 cup Sugar
1 cup Firmly Packed Light Brown Sugar
2 cups Heavy Cream
2/3 cups Condensed Milk
1/2 cup unsalted Butter, room temp,cut into cubes
2 teaspoons pure Vanilla Extract
1 teaspoon Sea Salt

Lightly spray a 9" square baking pan with nonstick cooking spray
 and line it with foil, allowing the foil to just overhang the sides
 Lightly coat the foil with nonstick cooking spray.
In a medium saucepan, gently stir together the corn syrup and sugars,
along with 1/4 cup water. Set the saucepan over low heat and continue
to stir gently until the sugars are dissolved.
 Once the sugars are dissolved, clip
a candy thermometer to the side of the pan, 
turn the heat up to medium high,
and wait for the mixture to reach 240-245 degrees.
 This should take about 7 minutes.
You do not want to exceed 250 degrees. 
Watch your temperature carefully.
Meanwhile, in a small saucepan, stir together the cream
 and the condensed milk and set over medium heat. 
Gently warm the mixture, but don't let it boil.
Once the sugar mixture turns amber, remove it from the heat 
and stir in the butter and warm milk mixture until completely combined.
Be careful about splattering; it may bubble up when you add 
the milk mix. Place the pan back on medium heat, 
stop stirring, and bring the mixture back to 245-250 degrees.
Remove the pan from heat, stir in the vanilla and the salt, 
and pour the caramel into the prepared pan.
 Allow the candy to set for 8 hours, or overnight.
Place a sheet of parchment over the caramel, 
and invert it onto a cutting board. Remove the foil.
Spray a chefs knife with pan spray.
 Cut the caramels into 1" by 1/2" pieces.
and wrap them in wax paper or candy papers. 
Twist the ends of the papers to resemble old school candies. 
Distribute with brio to friends and family.

This great recipe is from Baked Explorations 
by Matt Lewis and Renato Poliafito. We are baking
our way through this wonderful, tasty book. 
We would love for you to join us!

Next recipe we will be making~Nutella Scones!! Yum!!
Thanks for joining us!

Sunday, February 12, 2012

Valentine Heart Lollipops!

I have made lollipops in the past, but it has been a while. I had forgotten how easy, quick, and cute they are to make. I added these to the Valentines goodies I sent my son and his roommates.
Lollipops
(recipe from LorAnn Oils)
2 cups granulated sugar
2/3 cup light corn syrup 
3/4 cup water
1 dram (1tsp.) LorAnn Raspberry Flavoring
Neon Liquid Food Coloring
Heart Shaped Lollipop Mold
In a large saucepan, mix together sugar, corn syrup and water.
Stir over medium heat until sugar dissolves.
Spray your mold with pan spray.
Place candy thermometer in pan.
Bring to a boil without stirring.
Make sure to have a dish of water and a pastry type
brush  ready.
Cover a baking sheet with foil, and the spray with
pan spray. You may need this if you have left over
syrup after filling your molds. 
Cook, without stirring, until the temperature reaches 260ยบ F.
The syrup will start to spray sides of the pan above the
mix. If that happens, carefully use the pastry brush
dipped in water to eliminate the syrup by brushing the side of
the pan back and forth until it drops into the mix.
Add drops of coloring, but still do not stir.
The boiling will incorporate the color into the syrup. 
Continue boiling until the syrup reaches 300 degrees.
Remove from heat and wait for boiling to stop.
Add flavor and stir.
Pour syrup into molds. 
A couple of the molds overflowed a little.
I waited for them to set up just slightly, then I took 
a paring knife and cut the excess while it was warm,
but not hot enough to scald.
I had some excess. so I poured it onto the pan we prepared
earlier and added these candy hearts.
I will crack it later.
Not a very good pic, but here are the five lollipops.
I tried to add a conversation heart to one of them,
but it didn't turn out how I wanted it to.
Here are the finished lollipops.I wrapped them in 
Valentine cello bags and tied them with ribbon!

Happy Valentine's Day!