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Oh Fudge... and other Sweet treats!


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#1 Delta!

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Posted 13 February 2012 - 12:54 PM

Sweets, sweets and more sweets, from fudge to turkish delight to marshmallow, if you have any recipes for sweets post it here, or come and look for recipes that has been tried, tested and perfected. :drool:

Easy fudge:

160g Butter/margarine
75ml/5tablespoons Golden Syrup
1can/397g Condensed milk
1condensmilk can Milk
6 X 250ml/1.5kg Sugar
250ml cake flour
2ml cream of tartar
5ml vanilla essence
optional: 100g Grated or finely chopped chocolate(Dark or White)

Melt the butter and syrup in a large heavy based pot over low heat. Add the condensed milk and milk, let the mixture warm up, meanwhile mix the flour and sugar. add the sugar to the pot and stir everything in properly, allow the mixture to warm up and keep stirring with a wooden spoon till it reaches boiling point. Add the Cream of tartar as soon as it reaches boiling point, and keep stirring for +- 25min on a medium-low heat till it reaches the softball stage(116 Celsius). make sure you scrape the bottom of the pan as you stir, and stir all around to prevent it from burning on a spot. remove from the stove and beat in the vanilla essence and optional chocolate, until the mixture starts thickening. pour it into a smeared/lined tray and smooth it out. cut into portions with a very sharp knife before it cools down. can be kept in an airtight container in the fridge, or properly covered in a cool dark place.

Chocolate truffles:

500g Good quality Dark Chocolate or half dark, half milk chocolate.(preferably couverture chocolate)
300ml Cream
300g Butter

warm up the cream and chocolate to scalding point, soften the chocolate by placing it in a mixing bowl in a warm place or by quick microwave sessions(not longer than 20 seconds at a time) and stirring after every session. pour the warm cream and butter over the chocolate, and stir till the chocolate is completely dissolved and properly mixed. pour into a container and let set in the fridge. using a parisienne scoop, make small balls and roll them in cocoa powder/chopped or ground nuts/melted chocolate/crumble/dessicated coconut.


Flourless Chocolate brownie:

300g Dark Chocolate
175g Butter
5 Eggs
90ml Cream
200g brown sugar

Melt the chocolate and butter together in the microwave or over a double boiler. mix the eggs, cream and sugar. pour the melted chocolate into the eggs while constantly whisking. make sure everything is properly mixed, pour into a smeared/lined baking tray and bake in a preheated oven on 180C for 10min, or just until it is cooked. let cool. it is best to make this a day in advance and let it rest in the fridge overnight.


Turkish Delight:

500g Sugar
70ml Cornflour/maizeina
1ml citric acid
30ml rose water/rose syrup
200ml water
9big gelatine leaves

Combine the sugar, cornflour, citric acid, rose water and water in a pot. Soften the gelatin leaves in ice water. Bring to boiling point on a medium high heat it will be milky, and let it cook till the cornflour is all dissolved, the mixture will become clear and thick. Remove from the heat and stir in the gelatin.
pour into a smeared tray and let it cool and set. Once cool and set sprinkle cornflour on top, and sprinkle cornflour on a cutting board, and cover your hands as well. remove the turkish delight and place upside down on the cutting board. cover the bottom with cornflour as well. using a very sharp knife cover the blade with cornflour and start cutting the turkish delight into the desired sizes. make sure to cover the blade of the knife regularly to prevent it from sticking. store in an airtight container.

Honey comb:

400g Castor sugar
100g Honey
2tablespoons liquid glucose
1 1/2 teaspoons bicarbonate of soda

Heat the sugar, honey and glucose to 160C(using a candy thermometer), remove from the heat and stir in the bicarb, BEWARE! the mixture will bubble and expand A LOT! pour on a silicon mat/baking paper, and let cool. once cool break it apart and store in a airtight container in a cool dry place.

Marhsmallows:

150ml water
500g castor sugar
50g liquid glucose
30g gelatin powder
120g egg whites

NB! you need a very steady, fast mixer with a metal bowl(preferably a kitchen aid or a Kenwood Professional chef mixer) because of the heat of the sugar, otherwise a deep, not to wide metal bowl, with a very fast and sturdy handmixer.
Hydrate the gelatin in ice water and set aside. Combine the water, sugar and glucose in a saucepan and bring to the boil, at this stage flavouring or colouring may be added. cook until it reaches 115C +- 10min, until the sugar is sticky and just starting to turn brown, the soft ball stage. in the mixer with a metal bowl, beat the egg whites till soft peak stage. once the sugar has reached temperature, add the gelatin and insure it is properly dissolved. pour the sugar into the still whisking egg whites. turn the mixer to full speed and keep whisking till it thickens and cools, pour/pipe on to a tray lined with baking paper and sprinkled with cornflour. let rest over night before cutting.


Enjoy!
And I will post more recipes soon! :bye:

Delta!
Delta!

#2 chattius

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Posted 13 February 2012 - 06:37 PM

Didn't know the word fudge. Looking it up and it is a Karamellbonbon, a german version being Bayerisches Blockmalz. Blockmalz is malt from beer brewing mixed with different sugars, heated to caramelize it and reduce water. Then it is chopped with hammer and axes to small pieces... So probaly nothing to do on your own easily.

Our most eaten sweetie is actually a waste product from doing quince jelly. It is a bit similar to Quince cheese.
Slide show how to do it. The mass you have after removing the juice from quinces for the jelly is mixed with sugar and dried on a plate for days.

http://www.kochbar.de/rezept/366159/Quittenbrot.html

Then you can use a knife or figure knives to create nice looking pieces. Hearts because of valentines day?
Posted Image
Dieses Lied ist für einen guten Kumpel der seinen letzten Kampf gegen seine Krankheit verloren hat:
Über den Wolken

This song is for a good friend from my aero-club who lost his final battle against cancer.

#3 gogoblender

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Posted 14 February 2012 - 09:08 AM

Ahahah, Theuns, no, just published on Valentine's... how evol! :oooo: I was looking and looking for a good strawberry fudge, something to look cool to bring into work for today, but ... dunno, I couldn't find one recipe on the net that had people saying it turned out strange, or weird...more like caramel than anything else, and it had problems setting.

You've put out an impressive array of delectable delights! The honeycomb, just the title itself intrigues me, and Chattius, those jammy hearts look good...kind of like a fruitish desert with powdered outsides I've seen made by Sri Lankan confectionarists, but I'll have to track it down.

Got a good number of days coming off in a row, and I've wanted to get a handle on making fudge. The idea of mixing and pouring stuff is attractive, sounds like something I can actually do?

:devil:

gogo

#4 Delta!

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Posted 25 February 2012 - 12:08 PM

Here is a picture of honeycomb structure, and how it spreads out
Attached File  honey comb 2.jpg   287.3K   0 downloads
Attached File  honey comb.jpg   136.53K   1 downloads

And some more sweet treats.

Macaroons:

120g egg whites
200g icing sugar
200g castor sugar
10ml corn flour
165g ground almonds/almond flour

whip the egg white with an electric mixer till soft peaks, combine the sugars, and add it tablespoon by tablespoon into the still mixing egg whites, don't be hasty with this. sieve the ground almonds and cornflour together, fold the mixture into the egg whites. pipe medium sized circles onto a silpat mat/baking paper, and let it rest for 5min to form a proper skin. Bake in a preheated oven on 120C for 23 min, let it rest on a cold surface before removing from the silpat/baking paper.
PS: flavourings can be added in the form of powders, or essential oils(only a drop will suffice), or vanilla seeds. liquid flavourings won't work. Colourings can be added in the form of powders or a single drop of liquid food colouring. too much liquid will mess up the macaroons.

These macaroons are a bit on the big side, but the smooth tops are what you will be looking for.
Attached File  220220120741.jpg   24.57K   1 downloads

Biscotti:

240g egg whites
500g castor sugar
100g glazed/preserved ginger cut smaller
2cups nuts, mix or only a single type

Make a French Meringue with the egg whites and sugar(whip the egg whites to stiff peaks and add the sugar while still whisking. Add the ginger and nuts and put the mixer on a slower speed. put the mixer on a slow speed and add the flower, it will appear as if the air is all knocked out and will looks more like a batter.
pour into baking trays and bake in a preheated oven on 160C for 30-40min, depending on the thickness. let it cool and cut it into fingers and dry it out in the oven on 90C for about an hour. store in a cool dry place preferably in an airtight container.


Delicious Tea biscuits:

250g Butter at room temperature
160g light brown sugar/castor sugar
2 whole eggs
340g flour

cream the sugar and butter. add the eggs. add the flour. pipe onto a tray lined with baking paper. let rest in the fridge for an hour. bake @ 160C for 15 min or until cooked in the middle(depending on the thickness)


Italian Meringue:

180g castor sugar
90g water
90g egg whites


NB! you will need a kitchen aid mixer or Kenwood Professional Chef mixer, or a deep metal mixing bowl and a sturdy hand mixer. Combine the sugar and water in a pot and put it on a high heat till it reaches 127C. whip the egg whites till stiff peaks. with the mixer still running on high speed, slowly pour the hot syrup into the egg whites in a steady stream. mix till the mixture has cooled.
This meringue can be used as is, because the egg whites are cooked when adding the hot syrup, piped on desserts(Lemon Meringue :tongue: ) or it can be spread out/piped on baking paper and dried in the oven(80C for 2-3hours. If dried, store in a cool dry place, preferably in an airtight container.

Delta!
Delta!

#5 chattius

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Posted 26 February 2012 - 11:52 AM

Macaroons, Makronen
Maccheroni, Makaroni, special formed noodles
Maccaroni, special noodle dough
Marron, Maronen, sweat chestnut

I always mixed up what is what as a yong child. But for sweats only the roasted marrons and the macaroons qualify. My wife's family used to do cocos macaroons, while ours was more used to macaroons from walnut, poppies and marcipan. If you want I can give recipes.
Dieses Lied ist für einen guten Kumpel der seinen letzten Kampf gegen seine Krankheit verloren hat:
Über den Wolken

This song is for a good friend from my aero-club who lost his final battle against cancer.

#6 Delta!

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Posted 04 July 2015 - 06:16 AM

Haven't posted here in AGES...

Strawberry Pate Fruit: (or raspberry, Blueberry, mulberry)
550g strawberry pulp(or the other berry)
100g sugar
1,5 tsp citric acid
400g castor sugar mixed with
15g pectin
Cook the strawberry pulp, 100g sugar and citric acid till it reaches 55°C
Add the 400g sugar and pectin and cook till it reaches 93°C.
Bring the mixture to 100°C and cook for 2-3min. Pour it into a mould to let set (preferably over night). Cut it and coat it in castor sugar.

Dulce de leche:
3L fresh fullcream milk
700g sugar
1/2 tsp bicarbonate of soda
1/2 tsp of salt
1 stick cinnamon(optional)
Pour everything in a pot and let it cook out over a medium - low heat for a few hours 4-6 hours, until a caramel forms, consistency will depend on how thick you want it, but remember it thickens as it cools. if it seperates don't worry, use a stick blender and blend it once it is cool and it will come back together. Store in a airtight container/ziplock bag in the fridge and use like chocolate sauce.

Caramel popcorn/salted caramel popcorn:
Quantities will depend on how much you want to make. But I am giving an easy ratio...
4L of popped popcorn
700g castor sugar
100ml water
1tblspn of glucose/corn syrup(for Americans)
100g unsalted butter
Pinch of good quality salt like Maldon salt if making the salted caramel.
Make a caramel with the sugar, water, and glucose, don't stir, otherwise the sugar will crystalize, darkness will depend on how dark you want it, but don't let it go to the desired colour and then only remove from the heat, because the heat will keep on making it darker. Stir in the butter and once it is melted, add he popcorn and fold/stir it into the caramel.
Once it is properly coated, transfer onto a cooling wire rack and let cool for about 20min. Store in an airtight container and it will stay fresh and crisp for a few weeks.

Lemon curd (or grapefruit, lime, yuzu, guava, rhubarb)
6whole eggs
9egg yolks
Zest from 4 lemons finely grated/zested
150 - 200ml (5-7 lemons) lemon juice depending on how sour you like your curd
300 - 350g castor sugar (I like it less sweet, but the original recipe says 350g)
150g soft butter
150g soft butter cut into small cubes
Combine the whole eggs, egg yolks, sugar, zest, juice, and 150g soft butter in a medium - large pot( it must not be more than halfway full) and cook over a medium heat, keep stirring with a whisk untill the eggs are cooked out, there should not be any more bubbles and the curd should make a clear trail if the whisk is dragged through.
Store in sterilized airtight jars, OR a baked crust can be filled and a lemon tart can be made... Sprinkle a touch of castor sugar over and baked in a preheated oven at 230°C for 8-10 min. The top should just start to bubble and brown. Let set in fridge for an hour or two.

Delta!


Edited by Delta!, 01 January 2016 - 01:27 PM.

Delta!

#7 Delta!

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Posted 01 January 2016 - 01:24 PM

financiers:

 

40g     flour

1/4tsp baking powder

120g   icing sugar

45g     ground almonds

4 egg whites at room temperature

65g     butter

fresh raspberries, blueberries, mulberries, or any other fresh berries that you like/prefer.

 

Sieve the dry ingredients together, add the egg whites, and mix for 1 minute, melt the butter and add to the mix. 

combine well and let rest for 5minutes, pour into small moulds, and arrange the berries and push slightly into the batter. bake @ 170 C for 10 12 minutes, depending on size

let them cool in the moulds before removing

 

Soy milk Nama Choco;

 

375g bittersweet chocolate,( preferably Valrhona, 64%Manjari/ 66%Cairabe/ 68%Nyangbo. if Valrhona is unavailable, then Callebaut dark chocolate 70% will also work well.)

250ml soy milk

20g honey

 

 

melt the chocolate in the microwave on 20 second bursts, bring the milk and honey to boil. pour a third of the milk over the chocolate and stir vigorously using a plastic spatula, it will create a shiny kernel, add the second third third of the milk, and stir again, add the last of the milk and stir it in, making sure it is smooth and properly mixed. pour into a tray lined with baking paper or plastic wrap. let set in fridge for at least 3 hours. remove and portion into equal sizes using a knife dipped in hot water.

store in fridge.

 

 

Churros: Deep fried

 

1 cup water

115 g or 1/2 cup of butter

2tblspn sugar

pinch of salt

1 cup cake flour

3 large eggs

oil for deepfrying heated to 180 C

 

Bring the water, butter, sugar and salt to boil in a pot, put it on low heat, add the flour and using a wooden spoon, stir in the flour make sure it is a smooth pastry.

transfer to a bowl of an electric mixer, add the eggs one at a time and make sure each one is properly mixed in before adding more.

put the mixture into a piping bag, and pipe into the hot oil, breaking off the piece from the nozzle.

dust with cinnamon sugar and enjoy!

 

Delta!


Delta!

#8 gogoblender

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Posted 04 January 2016 - 08:50 AM

financiers:

 

40g     flour

1/4tsp baking powder

120g   icing sugar

45g     ground almonds

4 egg whites at room temperature

65g     butter

fresh raspberries, blueberries, mulberries, or any other fresh berries that you like/prefer.

 

Sieve the dry ingredients together, add the egg whites, and mix for 1 minute, melt the butter and add to the mix. 

combine well and let rest for 5minutes, pour into small moulds, and arrange the berries and push slightly into the batter. bake @ 170 C for 10 12 minutes, depending on size

let them cool in the moulds before removing

 

Soy milk Nama Choco;

 

375g bittersweet chocolate,( preferably Valrhona, 64%Manjari/ 66%Cairabe/ 68%Nyangbo. if Valrhona is unavailable, then Callebaut dark chocolate 70% will also work well.)

250ml soy milk

20g honey

 

 

melt the chocolate in the microwave on 20 second bursts, bring the milk and honey to boil. pour a third of the milk over the chocolate and stir vigorously using a plastic spatula, it will create a shiny kernel, add the second third third of the milk, and stir again, add the last of the milk and stir it in, making sure it is smooth and properly mixed. pour into a tray lined with baking paper or plastic wrap. let set in fridge for at least 3 hours. remove and portion into equal sizes using a knife dipped in hot water.

store in fridge.

 

 

Churros: Deep fried

 

1 cup water

115 g or 1/2 cup of butter

2tblspn sugar

pinch of salt

1 cup cake flour

3 large eggs

oil for deepfrying heated to 180 C

 

Bring the water, butter, sugar and salt to boil in a pot, put it on low heat, add the flour and using a wooden spoon, stir in the flour make sure it is a smooth pastry.

transfer to a bowl of an electric mixer, add the eggs one at a time and make sure each one is properly mixed in before adding more.

put the mixture into a piping bag, and pipe into the hot oil, breaking off the piece from the nozzle.

dust with cinnamon sugar and enjoy!

 

Delta!

 

 

Did you make these for menu for restaurant, Theuns, or for these holidays?  they sound scrumptious... how cruel of you to not give us a pic!

 

:P

 

gogo



#9 Delta!

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Posted 04 January 2016 - 10:09 AM

financiers:

 

40g     flour

1/4tsp baking powder

120g   icing sugar

45g     ground almonds

4 egg whites at room temperature

65g     butter

fresh raspberries, blueberries, mulberries, or any other fresh berries that you like/prefer.

 

Sieve the dry ingredients together, add the egg whites, and mix for 1 minute, melt the butter and add to the mix. 

combine well and let rest for 5minutes, pour into small moulds, and arrange the berries and push slightly into the batter. bake @ 170 C for 10 12 minutes, depending on size

let them cool in the moulds before removing

 

Soy milk Nama Choco;

 

375g bittersweet chocolate,( preferably Valrhona, 64%Manjari/ 66%Cairabe/ 68%Nyangbo. if Valrhona is unavailable, then Callebaut dark chocolate 70% will also work well.)

250ml soy milk

20g honey

 

 

melt the chocolate in the microwave on 20 second bursts, bring the milk and honey to boil. pour a third of the milk over the chocolate and stir vigorously using a plastic spatula, it will create a shiny kernel, add the second third third of the milk, and stir again, add the last of the milk and stir it in, making sure it is smooth and properly mixed. pour into a tray lined with baking paper or plastic wrap. let set in fridge for at least 3 hours. remove and portion into equal sizes using a knife dipped in hot water.

store in fridge.

 

 

Churros: Deep fried

 

1 cup water

115 g or 1/2 cup of butter

2tblspn sugar

pinch of salt

1 cup cake flour

3 large eggs

oil for deepfrying heated to 180 C

 

Bring the water, butter, sugar and salt to boil in a pot, put it on low heat, add the flour and using a wooden spoon, stir in the flour make sure it is a smooth pastry.

transfer to a bowl of an electric mixer, add the eggs one at a time and make sure each one is properly mixed in before adding more.

put the mixture into a piping bag, and pipe into the hot oil, breaking off the piece from the nozzle.

dust with cinnamon sugar and enjoy!

 

Delta!

 

 

Did you make these for menu for restaurant, Theuns, or for these holidays?  they sound scrumptious... how cruel of you to not give us a pic!

 

:P

 

gogo

 

I made the Financiers(mulberry), nama choco, litchi wine gums and espresso macaroons for my cook off at Indochine 3 weeks ago. along with a dessert: Lemon parfait, coconut jelly, lime-lemonade jell, and lemon curd sorbet.

Those things all together got me the job, with the better Salary. I originally wanted to make Pate fruits, but they did not have any pectin, so last moment I decided to make the litchi wine gums instead.

 

Delta!


Delta!




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