Text 9743, 124 rader
Skriven 2014-02-11 04:37:00 av Dave Drum (73373.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Candy Samples #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Molasses Sponge Candy
 Categories: Candy, Desserts, Snacks
      Yield: 1 Servings
 
  1 1/2 c  Sugar
    1/3 c  Water
      3 tb Unsalted butter
    1/4 ts Cream of tartar
    1/2 c  Mild molasses
  2 1/2 ts Baking soda
 
  The sponge candy’s tender crunch melts in your mouth.
  
  Line bottom and sides of a 13 by 9 inch baking pan with
  foil, then butter foil.
  
  Bring sugar, water, butter, and cream of tartar to a boil
  in a deep 3-quart heavy saucepan over moderate heat, stirring
  until sugar is dissolved, then wash down any sugar crystals
  with a pastry brush dipped in cold water. Boil without
  stirring until syrup registers 265°F (hard-ball stage) on
  a candy thermometer, about 10 minutes. Add molasses (don’t
  stir) and continue to boil undisturbed until syrup registers
  295°F (hard-crack stage), 4 to 5 minutes. Remove pan from
  heat and sift baking soda over syrup, then whisk to
  incorporate. (Use caution: mixture will bubble vigorously.)
  
  Immediately pour syrup into lined baking pan and cool
  completely. Lift candy in foil from pan, then discard foil
  and break candy into pieces.
  
  Cooks’ note: Candy keeps, layered between wax paper in an
  airtight container, 1 month.
  
  Recipe by Ruth Cousineau
  
  April 2002 | Gourmet
  
  Makes about 1 lb
  
  MM Format by Dave Drum - 13 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Marshmallows
 Categories: Candy, Desserts
      Yield: 1 servings
 
           Nonstick vegetable oil
           - spray
      1 c  Cold water, divided
      3    (1/4 oz ea) envelopes
           - unflavored gelatin
      2 c  Sugar
    2/3 c  Light corn syrup
    1/4 ts Salt
      2 ts Vanilla extract
    1/2 c  Potato starch*
    1/2 c  Powdered sugar
 
  These can be layered between sheets of parchment and stored
  in an airtight container at room temperature for up to two
  weeks.
  
  Line 13x9x2-inch metal baking pan with foil.
  
  Coat foil lightly with nonstick spray. Pour 1/2 cup cold
  water into bowl of heavy-duty mixer fitted with whisk
  attachment. Sprinkle gelatin over water.Let stand until
  gelatin softens and absorbs water, at least 15 minutes.
  
  Combine 2 cups sugar, corn syrup, salt, and remaining 1/2
  cup cold water in heavy medium sauce pan. Stir over medium-
  low heat until sugar dissolves, brushing down sides of pan
  with wet pastry brush. Attach candy thermometer to side of
  pan. Increase heat and bring syrup to boil. Boil, without
  stirring, until syrup reaches 240°F,about 8 minutes.
  
  With mixer running at low speed, slowly pour hot syrup into
  gelatin mixture in thin stream down side of bowl (avoid
  pouring syrup onto whisk, as it may splash). Gradually
  increase speed to high and beat until mixture is very thick
  and stiff, about 15 minutes. Add vanilla and beat to blend,
  about 30 seconds longer.
  
  Scrape marshmallow mixture into prepared pan. Smooth top
  with wet spatula. Let stand uncovered at room temperature
  until firm, about 4 hours.
  
  Stir potato starch and powdered sugar in small bowl to
  blend. Sift generous dusting of starch-sugar mixture onto
  work surface, forming rectangle slightly larger than 13 x 9
  inches. Turn marshmallow slab out onto starch-sugar mixture;
  peel off foil. Sift more starch-sugar mix over marshmallow
  slab. Coat large sharp knife (or cookie cutters) with non
  stick spray. Cut marshmallows into squares or other shapes.
  Toss each in remaining starch-sugar mixture to coat.
  
  Transfer marshmallows to rack, shaking off excess mixture.
  
  *A food thickener made from cooked, dried, ground potatoes,
  this gluten free flour is also known as potato flour;
  available at most supermarkets.
  
  by Molly Wizenberg
  
  Bon Appétit | July 2008
  
  Meal Master Format by Dave Drum - 24 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Those are my principles, and if you don't like them - well, I have others.
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