Delta! 987 Posted February 13, 2012 Share Posted February 13, 2012 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. 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! Delta! 1 Link to comment
chattius 2,527 Posted February 13, 2012 Share Posted February 13, 2012 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? Link to comment
gogoblender 3,070 Posted February 14, 2012 Share Posted February 14, 2012 Ahahah, Theuns, no, just published on Valentine's... how evol! 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? gogo Link to comment
Delta! 987 Posted February 25, 2012 Author Share Posted February 25, 2012 Here is a picture of honeycomb structure, and how it spreads out 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. 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 ) 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! Link to comment
chattius 2,527 Posted February 26, 2012 Share Posted February 26, 2012 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. Link to comment
Delta! 987 Posted July 4, 2015 Author Share Posted July 4, 2015 (edited) 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. whisk in the other 150g butter. 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 October 8, 2018 by Delta! 1 Link to comment
Delta! 987 Posted January 1, 2016 Author Share Posted January 1, 2016 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! 1 Link to comment
gogoblender 3,070 Posted January 4, 2016 Share Posted January 4, 2016 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! gogo Link to comment
Delta! 987 Posted January 4, 2016 Author Share Posted January 4, 2016 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! 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! 1 Link to comment
Delta! 987 Posted September 12, 2019 Author Share Posted September 12, 2019 I have two strong stand mixers at work now, a Kitchenaid and a Kenwood professional chef. So I am making marbled marshmallows. Some of the flavour combinations are: Coconut & Rose Rose & Pistachio Coffee & Hazelnut Dark Chocolate & Rosemary Lemon & Poppy (was not very good) Mint & Spearmint (was quite refreshing, but had a bit of a toothpaste flavour, even though I only used fresh mint & spearmint from the garden) this is the only one that I took pictures of, The Chocolate & Rosemary 1 Link to comment
Gilberticus 374 Posted September 12, 2019 Share Posted September 12, 2019 I wonder if you could cut the toothpaste taste down if you took out one of the mints and added a fruit flavor instead. That's how I quit smoking regular cigarettes. I was having a horrible time with my e cigarette, until it dawns on me that while all of these flavors are nice, it doesn't taste like a cigarette, unless they make like watermelon, passionfruit, dragon fruit, and raspberry flavored cigarettes (if they do, I really don't want to know). So, I added mint to all of my e juice, and bam, no more regular cigarettes. And I learned that mint goes with like everything, except (blech) butterscotch. Grandma got me butterscotch e juice for my birthday. I can't stand butterscotch, but it's Grandma, ya know? So, I figured "maybe if I doctor it up with mint...." That was not very pleasant. But everything else was pretty nice, even combos that I thought might turn out bad, like mint rootbeer. Cherry mint was pretty good, mint Jagermeister was pretty good, Razzleberry mint was really good too. 1 Link to comment
Delta! 987 Posted September 14, 2019 Author Share Posted September 14, 2019 I think it was the spearmint that gave it the toothpaste flavour, so I will just not use that again... Link to comment
Gilberticus 374 Posted September 19, 2019 Share Posted September 19, 2019 I wonder if coffee flavored marshmallow would be good? 1 Link to comment
gogoblender 3,070 Posted September 19, 2019 Share Posted September 19, 2019 On 9/12/2019 at 10:00 AM, Delta! said: I have two strong stand mixers at work now, a Kitchenaid and a Kenwood professional chef. So I am making marbled marshmallows. Some of the flavour combinations are: Coconut & Rose Rose & Pistachio Coffee & Hazelnut Dark Chocolate & Rosemary Lemon & Poppy (was not very good) Mint & Spearmint (was quite refreshing, but had a bit of a toothpaste flavour, even though I only used fresh mint & spearmint from the garden) this is the only one that I took pictures of, The Chocolate & Rosemary They look great. the entire range of flavors is thrilling. Do you use the marshmallows as sweets by themselves or upon other confectionaries such as cakes and cupcakes? gogo Link to comment
gogoblender 3,070 Posted September 19, 2019 Share Posted September 19, 2019 9 hours ago, Gilberticus said: I wonder if coffee flavored marshmallow would be good? Yum Id replace my morning coffee with one of those gogo Link to comment
Delta! 987 Posted September 19, 2019 Author Share Posted September 19, 2019 20 hours ago, Gilberticus said: I wonder if coffee flavored marshmallow would be good? They DO taste good. Our sommelier said they are his new favourite flavour. I use espresso strength coffee to replace the water in the recipe, and just go ahead like usual, But I do have to keep an eye on the syrup while it gets to 121°C, because if I use anything other than water, it has a tendency to boil over. The chopped toasted hazelnuts got added in the last minute of whisking, once the gelatin is practically set, otherwise the weight of the nuts makes the meringue collapse. Link to comment
Gilberticus 374 Posted September 19, 2019 Share Posted September 19, 2019 Oh, snap, I thought I was coming up w a new flavor, I missed where you already make coffee ones. If I were you, I'd keep me as far away from your marshmallows as possible, though, or else you'd be ending up with flavors like Bacon & Watermelon and Cherry Pepsi with Camel menthol silver. There's a reason why I'm not allowed to be a mixologist 1 Link to comment
Delta! 987 Posted September 19, 2019 Author Share Posted September 19, 2019 11 hours ago, gogoblender said: They look great. the entire range of flavors is thrilling. Do you use the marshmallows as sweets by themselves or upon other confectionaries such as cakes and cupcakes? gogo I use them mostly for turndown Snacks. I cut them a bit bigger then. 1,5 X 1,5 X 1,5 cm cubes. If I want to use them for plating on desserts, then I cut them a lot smaller. about 0.5cm cubes or sometimes square prisms... I have used marshmallow as a layer inside a cake. Link to comment
gogoblender 3,070 Posted September 21, 2019 Share Posted September 21, 2019 On 9/19/2019 at 5:20 PM, Gilberticus said: Oh, snap, I thought I was coming up w a new flavor, I missed where you already make coffee ones. If I were you, I'd keep me as far away from your marshmallows as possible, though, or else you'd be ending up with flavors like Bacon & Watermelon and Cherry Pepsi with Camel menthol silver. There's a reason why I'm not allowed to be a mixologist I dont know Gilberticus... all of a sudden your wild idea of a cherry pepsi with menthol silver got into my head gogo Link to comment
gogoblender 3,070 Posted September 21, 2019 Share Posted September 21, 2019 On 9/19/2019 at 5:24 PM, Delta! said: I use them mostly for turndown Snacks. I cut them a bit bigger then. 1,5 X 1,5 X 1,5 cm cubes. If I want to use them for plating on desserts, then I cut them a lot smaller. about 0.5cm cubes or sometimes square prisms... I have used marshmallow as a layer inside a cake. The whole idea/concept of turn down snacks is so comforting and lovely late night snacks custom made and delivered gogo Link to comment
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