Text 9976, 141 rader
Skriven 2014-02-16 10:17:00 av Dave Drum (73559.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Candy Samples #2
========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Monster Pops
 Categories: Snacks, Cakes, Candy
      Yield: 48 servings
 
     48    Uncoated Basic Cake Balls;
           - chilled
     64 oz Purple candy coating
     48    Paper lollipop sticks
           White candy writer
           Chocolate jimmies
           Blue edible-ink pen
           Black edible-ink pen

MMMMM-------------------------EQUIPMENT------------------------------
           Deep, microwave-safe plastic
           - bowl
           Styrofoam block
           Large squeeze bottle
 
  Kids will get a kick out of these cake pops. Let them help
  and make messy monsters.
  
  To decorate: Have the cake balls chilled and in the
  refrigerator.
  
  Melt the purple candy coating in a microwave-safe plastic
  
  bowl, following the instructions on the package. The coating
  should be about 3 inches deep for easier dipping. (I usually
  work with about 16 ounces of coating at a time.)
  
  When you are ready to dip, remove a few cake balls at a time
  from the refrigerator, keeping the rest chilled.
  
  One at a time, dip about 1/2 inch of the tip of a lollipop
  stick in the melted candy coating, and insert the stick
  straight into a cake ball, pushing it no more than halfway
  through. Dip the cake pop into the melted coating, and tap
  off any excess coating. Hold the pop over the bowl in one
  hand, and tap your wrist gently with your other hand. If you
  use the hand holding the cake pop to shake off excess
  coating, the force of the movement will be too strong and
  could cause the cake ball to loosen or fly off the lollipop
  stick. Tapping the wrist holding the cake pop absorbs some
  of the impact. The excess coating will fall off, but you
  will need to rotate the lollipop stick so the coating
  doesn’t build up on one side, making it too heavy on that
  side. If too much coating starts to build up at the base of
  the stick, simply use your finger to wipe it off, spinning
  the lollipop stick at the same time. This can happen if the
  coating is too thin or too hot. It’s not as hard as it
  sounds; it just takes a little practice.
  
  Let dry in a Styrofoam block.
  
  Pour the remaining purple coating into a large squeeze
  bottle, and pipe random, drizzled lines all around the
  monster head. Let dry completely in the Styrofoam block.
  
  On some of the pops, pipe two small white circles with a
  candy writer for the eyes, and insert 2 chocolate jimmies
  before the coating sets.
  
  On the remaining pops, pipe a single large, white circle.
  Let dry completely and draw a large blue circle inside the
  white circle, using a blue edible-ink pen. With a black
  edible-ink pen, outline the circle and draw a pupil to
  finish the eye.
  
  Let dry completely.
  
  Note: You can also use melted white candy coating for the
  eyes.
  
  by Bakerella; Cake Pops: Tips, Tricks, and Recipes for More
  than 40 Irresistible Mini Treats
  
  Epicurious | October 2010
  
  Yield: Makes 48 pops
  
  MM Format by Dave Drum - 28 October 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salted Caramels
 Categories: Candy, Snacks, Desserts
      Yield: 9 servings
 
      1 c  Heavy cream
      5 tb Unsalted butter; in pieces
      1 ts Fleur de sel *
  1 1/2 c  Sugar
    1/4 c  Light corn syrup
    1/4 c  Water
 
  Special equipment: parchment paper, a deep-fat thermometer
  
  Line bottom and sides of an 8-inch square baking pan with parchment
  paper, then lightly oil parchment.
  
  Bring cream, butter, and fleur de sel to a boil in a small saucepan,
  then remove from heat and set aside.
  
  Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan,
  stirring until sugar is dissolved. Boil, without stirring but gently
  swirling pan, until mixture is a light golden caramel.
  
  Carefully stir in cream mixture (mixture will bubble up) and simmer,
  stirring frequently, until caramel registers 248°F on thermometer, 10
  to 15 minutes. Pour into baking pan and cool 2 hours. Cut into 1-inch
  pieces, then wrap each piece in a 4-inch square of wax paper,
  twisting 2 ends to close.
  
  * Available at specialty foods shops and SaltWorks (800-353-7258).
  
  January 2007 | Gourmet
  
  MM Format by Dave Drum - 07 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

þ CMPQwk 1.42 16554 þ
... "A merry heart maketh a cheerful countenance." -- Proverbs 15:13


--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)