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Got a Crush on Candy?: Homemade Candy Recipes – From Bark to Brittle, Truffles to Toffee and Caramels to Creams, We Got Candy!
Azioni libro
Inizia a leggere- Editore:
- Martha Stephenson
- Pubblicato:
- Sep 29, 2020
- ISBN:
- 9781005742973
- Formato:
- Libro
Descrizione
We all love candy, right? Whereas some us of may crave chocolate, or others something a little more sour, but who doesn’t love a fluffy marshmallow now and again? Nothing can bring back childhood memories more than a taste or even a familiar sweet smell.
A lot of the confectionery you enjoyed as a child, however, contained artificial flavorings, colorings, and preservatives. Our 40 easy to make, homemade candy recipes are made using regular ingredients you can find in your kitchen cupboards. You can relive all the sweet moments from your childhood by making a selection of treats including Peppermint Patties, Honeycomb Brittle, Turkish Delight, and Divinity. If you’ve got a crush on candy, you can have fun making different types of confectionery from retro favorites to gourmet truffles.
Informazioni sul libro
Got a Crush on Candy?: Homemade Candy Recipes – From Bark to Brittle, Truffles to Toffee and Caramels to Creams, We Got Candy!
Descrizione
We all love candy, right? Whereas some us of may crave chocolate, or others something a little more sour, but who doesn’t love a fluffy marshmallow now and again? Nothing can bring back childhood memories more than a taste or even a familiar sweet smell.
A lot of the confectionery you enjoyed as a child, however, contained artificial flavorings, colorings, and preservatives. Our 40 easy to make, homemade candy recipes are made using regular ingredients you can find in your kitchen cupboards. You can relive all the sweet moments from your childhood by making a selection of treats including Peppermint Patties, Honeycomb Brittle, Turkish Delight, and Divinity. If you’ve got a crush on candy, you can have fun making different types of confectionery from retro favorites to gourmet truffles.
- Editore:
- Martha Stephenson
- Pubblicato:
- Sep 29, 2020
- ISBN:
- 9781005742973
- Formato:
- Libro
Informazioni sull'autore
Correlati a Got a Crush on Candy?
Anteprima del libro
Got a Crush on Candy? - Martha Stephenson
Introduction
Candy making doesn’t have to be difficult or complicated.
Many of the homemade recipes in this book are easy to make, and most, including Fresh Watermelon Gummies, Chocolate Orange, and Pecan Pie Brittle, don’t even require a candy thermometer.
Even our White Chocolate Raspberry Truffles are stress free.
When you are ready to invest a little more time and effort though, you can discover how to make gourmet confectionery including:
Pistachio and Rosewater Persian Nougat
Vanilla Bean Cream Fudge
Homemade Marshmallows
Plus, you can have fun making our novelty candy recipes; May the Force Be with You Chocolate Bark, Drunk Wine Gummy Bears, Pretty Pink Popcorn Balls and Polar Bear Paws.
From bark to brittle, truffles to toffee and caramels to creams, we got candy!
Bark and Brittle
Chili Chocolate Bark
Pink and white swirls on top of chili flavor chocolate makes for a pretty candy treat. This Bark makes a great gift for Valentine’s Day or any romantic occasion.
Yield: 8-10 servings
Prep Time: 15mins
Total Time: 50mins
Ingredients:
12 ounces dark chocolate wafers
1½ tsp chipotle chili powder
6 ounces white chocolate melting chocolate wafers
6 ounces pink melting chocolate wafers
½ cup almonds (chopped)
Sea salt
Directions:
1. Line a cookie tray with parchment paper. Put to one side.
2. Using a double boiler, bring to boil, and melt the chocolate wafers while stirring.
3. Add the chili powder and stir to combine with the melted chocolate. Pour the mixture into the prepared cookie tray; spread the chocolate to the edges using an angled spatula, tapping the pan to ensure that the chocolate layer is even.
4. Place the tray in the refrigerator for around 15-20 minutes, or until set.
5. Again, using a double boiler melt the white chocolate wafers.
6. Take a fresh bowl and using the same method melt the pink wafers.
7. When all the chocolate is melted. Remove the tray from the fridge and pour around ¾ of the pink chocolate over the dark chocolate.
8. Next, drizzle the white chocolate over the pink; make sure you leave some of the pink visible. Next, drizzle the remaining pink chocolate.
9. Top with almonds and, while using a blunt knife, gently swirl the two chocolates to combine. Top with sea salt and a little chili powder.
10. Transfer the mixture to the refrigerator to
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