HAND-PULLED NOODLES (LA MIAN), A FOOLPROOF RECIPE (part 2).

HAND-PULLED NOODLES (LA MIAN), A FOOLPROOF RECIPE (part 2).

By Wei.
A complete guide to Chinese hand-pulled noodles. Techniques explained in detail and two shapes introduced. Following this recipe, everyone can make them with ease!

Prep: 10 minutesCook: 10 minutesRest: 1 hour 30 minutesTotal: 1 hour 50 minutes.
Servings: 2, Calories: 455kcal.

INGREDIENTS.

250 g all-purpose flour, about 2 cups (see note 1).
1/4 tsp salt.
125 ml water, 1/2 cup + 1 tsp.
cooking oil, for coating the dough.

INSTRUCTIONS.
Prepare the dough.
IF KNEADING BY HAND: Mix flour and salt. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Leave to rest for 10-15 minutes (covered). Knead again for about 2 minutes until very smooth.
IF KNEADING WITH A STAND MIXER: Add flour, salt and water into the mixing bowl. Knead on low speed until a very smooth dough forms.
Coat & rest the dough.
Divide the dough into two equal parts. With a rolling pin, flatten each piece into a rectangle shape (about 1/2 cm thick).
Thoroughly coat each piece with oil then place them on a tray. Cover with cling film then leave to rest for 1.5 hours.
Cut the dough.
Bring a large pot of water to a full boil. While waiting, cut the dough.
Place one piece of dough on a chopping board. Widthways, cut it into strips: about 1 cm wide if making round, thin noodles; about 3 cm wide if making flat, wide noodles.
Pull the noodles (see note 3 for alternative method).
Pick up one strip of dough by holding each end gently. Pull towards opposite directions. The movement should be smooth and consistent.
As your arms move apart, bounce the noodle against the worktop to help it stretch further.
Fold the noodle and repeat the movement.
Cook the noodles.
Drop the pulled noodle into boiling water. Repeat the procedure to pull other strips cut from the first piece of dough.
Cook 1 minute for the thin noodles or 2 minutes for the wide noodles (While waiting, cut the second piece of dough into strips.). Transfer the noodles to a serving bowl using a pair of chopsticks.
Repeat to pull and cook the second bowl of noodles.
Serve the noodles.
To avoid the noodles sticking to each other, serve immediately.
You may add a broth or mix the noodles with toppings/dressings. Please see note 4 for recipe links.
Store & Reheat.
If not serving straight away, you need to briefly rinse the noodles with cold water then add a few drops of sesame oil and stir well. Keep in the fridge for up to 2 days.
To reheat: Bring a pot of water to a full boil. Add the noodles and cook for no more than 30 seconds.

NOTES.

1. Please be aware that measuring flour by cups is less accurate and the flour-water ratio may vary depending on the brand of your flour. Adjust accordingly. The finished dough should be medium-firm and smooth.
2. You can store the dough in the fridge for next day use. After taking out of the fridge, make sure you allow enough time for the dough to go back to room temperature before pulling.
3. Alternative Pulling Method: Over the boiling water, hold one end of a strip of dough and pull the other end towards the water. Drop the pulled part into the water and continue pulling the remaining part .

Agustus 02, 2020

How To Make Perfect Chocolate Chip Cookies.

How To Make Perfect Chocolate Chip Cookies.

By : Scott Loitsch & Claire King.

Total Time : 56 minutes.
Prep Time : 18 minutes.
Cook Time : 20 minutes.

Ingredients for 18 cookies.

1 cup bread flour (125 g).
¾ cup all-purpose flour (95 g).
2 teaspoons kosher salt, or 1½ teaspoons table salt.
1 teaspoon baking soda.
1 cup unsalted butter (225 g), 2 sticks.
2 tablespoons water, room temperature.
1 cup dark brown sugar (220 g).
½ cup white sugar (100 g).
2 teaspoons vanilla extract.
1 teaspoon espresso powder.
1 large egg.
1 large egg yolk.
½ cup semi-sweet chocolate chips (85 g).
5 oz dark chocolate (130 g), chopped.

Preparation.

In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.

Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes.
In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
Add the egg and yolk and beat until incorporated.
Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.

Using a wooden spoon, fold the chocolate chips and chunks into the dough
Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
Preheat the oven to 350˚F (180˚C).
Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
Bake in a preheated oven for 12-14 minutes.
Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
Enjoy!

Juli 23, 2020

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

BY ELISE BAUER.

What to do when your 8-year old nephew comes to visit? Make pizza, of course!

Well, not of course, actually. I didn’t think of it until we exhausted Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant idea as my father had just received a baking stone for Christmas, and my nephew loves pizza.

I told him if he helped me make it I would talk about him on my website and he would be famous. That seemed to get his attention. He thought the dough was “slimy and gross” but he loved picking his own toppings, and the finished product was “awesome”.

The following method I patched together from recipes in both Joy of Cooking and Cook’s Illustrated’s The Best Recipe. The pizza dough recipe makes enough dough for two 10-12 inch pizzas.

Next time I’ll be a bit more patient with stretching out the dough so I can get it even thinner. Look to the end of this post for some excellent links about pizza from other food bloggers.

Pizza dough is a yeasted dough which requires active dry yeast. Make sure the check the expiration date on the yeast package! Yeast that is too old may be dead and won't work.

You can use all purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

Cup measurements can vary depending on how you are scooping the flour (we fluff the flour, lightly scoop it, and level with a knife). So I recommend using a kitchen scale to measure out the flour amounts by weight. This is the only way you'll get a consistently accurate measurement.

INGREDIENTS.

Pizza Dough: Makes enough dough for two 10-12 inch pizzas.
1 1/2 cups (355 ml) warm water (105°F-115°F).
1 package (2 1/4 teaspoons) of active dry yeast.
3 3/4 cups (490 g) bread flour.
2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven).
2 teaspoons salt.
1 teaspoon sugar.

Pizza Ingredients.
Extra virgin olive oil.
Cornmeal (to help slide the pizza onto the pizza stone).
Tomato sauce (smooth, or puréed).
Firm mozzarella cheese, grated.
Fresh soft mozzarella cheese, separated into small clumps.
Fontina cheese, grated.
Parmesan cheese, grated.
Feta cheese, crumbled.
Mushrooms, very thinly sliced if raw, otherwise first sautéed.
Bell peppers, stems and seeds removed, very thinly sliced.
Italian pepperoncini, thinly sliced.
Italian sausage, cooked ahead and crumbled.
Chopped fresh basil.
Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven.
Pesto.
Pepperoni, thinly sliced.
Onions, thinly sliced raw or caramelized.
Ham, thinly sliced.
Special equipment.
A pizza stone, highly recommended if you want crispy pizza crust.
A pizza peel or an edge-less cookie or baking sheet.
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife.

MAKING THE PIZZA DOUGH.

1 Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)

2 Make and knead the pizza dough: Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.

3 Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).

The longer the rise (to a point) the better the flavor the crust will have.

MAKE AHEAD FREEZING INSTRUCTIONS.
After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.

Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.

PREPARING THE PIZZAS.

1 Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

2 Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).

3 Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.

Treat the dough gently!

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.

Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.

5 Brush dough top with olive oil: Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.

Repeat with the second ball of dough.

6 Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

Transfer one prepared flattened dough to the pizza peel.

If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off of the peel and onto the baking stone in the oven.

9 Bake pizza: Bake pizza in the 475°F (245°C) oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Elise Bauer.
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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Juli 19, 2020

How To Make The Best Homemade Pizza| The Best Homemade Pizza You'll Ever Eat.

How To Make The Best Homemade Pizza| The Best Homemade Pizza You'll Ever Eat.

By : Brenda Blanco.

Ingredients for 16 servings.
2 ½ cups warm water (600 mL)
1 teaspoon sugar.
2 teaspoons active dry yeast.
7 cups all-purpose flour (875 g), plus more for dusting.
6 tablespoons extra virgin olive oil, plus more for greasing.
1 ½ teaspoons kosher salt.
¼ cup semolina flour (30 g).

OPTIONAL TOPPINGS.

TOMATO SAUCE.
28 oz canned whole tomatoes (795 g).
1 tablespoon kosher salt.

MARGHERITA.
tomato sauce.
fresh mozzarella cheese, torn into small pieces.
fresh basil leaf.

TASTY’S BIANCA.
extra virgin olive oil.
fresh mozzarella cheese, torn into small pieces.
ricotta cheese.
fresh basil pesto.
dried oregano.

PEPPERONI.
tomato sauce.
fresh mozzarella cheese, torn into small pieces.
spicy pepperoni slice.
freshly grated parmesan cheese.

Preparation.

“Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
Add any garnish of your preference.
Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams.
Enjoy!

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Juli 19, 2020

How to make 8 Desserts in 1 Sheet Tray.

How to make 8 Desserts in 1 Sheet Tray.

1. 8 Desserts in 1 Sheet Tray.

Ingredients for 20 servings.

2 cups chocolate chip cookie dough (455 g).
2 cups cookie dough (455 g), m&m.
2 cups brownie mix (455 g), prepared with half of the recommended water.
8 sheets graham cracker.
4 oz chocolate (115 g).
1 cup mini marshmallows (50 g).
3 sheets pie crust.
2 cups apple pie filling (455 g).
2 cups pumpkin pie filling (455 g).
2 cups banana bread batter (455 g).
2 cups cheesecake batter (455 g).
half sheet pan, 18 x 13 inch (45 x 33 cm).

Preparation.
Spray a baking tray with cooking spray, then line it with a piece of parchment that extends past the sides. These will be the handles to lift out the dessert.
Visually dividing the pan into 8 equal rectangles, shape the chocolate chip cookie dough into a flat, even, rectangular shape that fits the divided section in the top left corner, making sure the edges are as straight and sharp as possible.
Shape the m&m cookie dough into a similar rectangle in the section diagonally across from the chocolate chip cookie dough.
Break the graham cracker sheets along their seams into pieces that are just as long as the cookie dough rectangles. Press them to form a wall in the bottom left section.
Place 2 full graham cracker sheets in bottom of the section.
Layer the chocolate evenly on top.
Spread the marshmallows across the chocolate.
In the section directly to the right of the chocolate chip cookie dough, carefully spread the brownie batter into a similar rectangular shape.
Roll two of the pie crusts together with about a 3-inch (8 cm) overlap, then trim it into a rectangle.
Preheat oven to 300°F (150°C).
On the far right side of the pan, lay the rectangular sheet of pie crust over where the 2 rightmost sections would be. Press the pie crust into the edges of the pan, then trim off any excess that goes beyond the pan.
Place a double layer strip of pie crust in the middle, creasing the dough near the bottom into the pie crust that was laid down in order to help it stick and stay up.
Seal off the left exposed edge of the pie crust with another double strip of pie crust. You should now have 2 rectangles completely enclosed in pie crust.
If the brownie mix has spread a little bit, push it back into its original rectangular shape.
Add the apple pie filling to the bottom right square.
Add the pumpkin pie filling to the top right square.
Immediately spread the banana bread batter into the section between the brownie and the pie crust.
Breaking another graham cracker sheet into pieces, form another wall along the bottom of the banana bread rectangle and the right of the m&m cookie dough.
Lay down 2 more sheets of graham crackers inside that rectangle to form a base, then evenly spread the cheesecake batter on top.
Bake for 1 hour.
Cool completely, then slowly and carefully lift the entire dessert out using the parchment paper handles. Immediately transfer to a large cutting board.
Make 8 evenly-spaced slices vertically and 4 slices horizontally, creating bars that are have 1, 2, or 4 flavors.
Enjoy!

2. 8 Desserts In 1 Pan.

INGREDIENTS for 20 servings.

453 g (2 cups) chocolate chip cookie dough.

453 g (2 cups) cookie dough, m&m.

453 g (2 cups) brownie mix, prepared with half of the recommended water.

8 sheets graham cracker.

113 g (4 oz) chocolate.

50 g (1 cup) mini marshmallows.

3 sheets pie crust.

453 g (2 cups) apple pie filling.

453 g (2 cups) pumpkin pie filling.

453 g (2 cups) banana bread batter.

453 g (2 cups) cheesecake batter.

PREPARATION.

1. Preheat oven to 300°F (150°C).

2. Spray a baking tray with cooking spray, then line it with a piece of parchment that extends past the sides. These will be the handles to lift out the dessert.

3. Visually dividing the pan into 8 equal rectangles, shape the chocolate chip cookie dough into a flat, even, rectangular shape that fits the divided section in the top left corner, making sure the edges are as straight and sharp as possible.

4. Shape the m&m cookie dough into a similar rectangle in the section diagonally across from the chocolate chip cookie dough.

5. Break the graham cracker sheets along their seams into pieces that are just as long as the cookie dough rectangles. Press them to form a wall in the bottom left section.

6. Place 2 full graham cracker sheets in bottom of the section.

7. Layer the chocolate evenly on top.

8. Spread the marshmallows across the chocolate.

9. In the section directly to the right of the chocolate chip cookie dough, carefully spread the brownie batter into a similar rectangular shape.

10. Roll two of the pie crusts together with about a 3-inch overlap, then trim it into a rectangle.

11. On the far right side of the pan, lay the rectangular sheet of pie crust over where the 2 rightmost sections would be. Press the pie crust into the edges of the pan, then trim off any excess that goes beyond the pan.

12. Place a double layer strip of pie crust in the middle, creasing the dough near the bottom into the pie crust that was laid down in order to help it stick and stay up.

13. Seal off the left exposed edge of the pie crust with another double strip of pie crust. You should now have 2 rectangles completely enclosed in pie crust.

14. If the brownie mix has spread a little bit, push it back into its original rectangular shape.

15. Add the apple pie filling to the bottom right square.

16. Add the pumpkin pie filling to the top right square.

17. Immediately spread the banana bread batter into the section between the brownie and the pie crust.

18. Breaking another graham cracker sheet into pieces, form another wall along the bottom of the banana bread rectangle and the right of the m&m cookie dough.

19. Lay down 2 more sheets of graham crackers inside that rectangle to form a base, then evenly spread the cheesecake batter on top.

20. Bake for 1 hour.

21. Cool completely, then slowly and carefully lift the entire dessert out using the parchment paper handles. Immediately transfer to a large cutting board.

22. Make 8 evenly-spaced slices vertically and 4 slices horizontally, creating bars that are have 1, 2, or 4 flavors.

23. Enjoy!



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Juli 13, 2020

How to Made A Giant 30-Pound Burger

How to Made A Giant 30-Pound Burger.

A hamburger (also burger for short) is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun.

1. Giant Stuffed Burger Recipe

Ingredients for 8 servings.
1 lb bacon (455 g).
2 tablespoons salted butter.
1 large onion, thinly sliced.
3 lb ground beef (1.5 kg).
1 tablespoon garlic powder.
1 tablespoon paprika.
1 tablespoon salt.
1 teaspoon pepper.
oil, for greasing pan.
2 cups cheddar cheese (200 g), grated and divided.
2 cups monterey jack cheese (200 g), grated and divided.
1 cup fresh parsley (40 g), chopped, divided
lettuce, to serve.
tomato, sliced, to serve.
8 rolls, to serve.

Preparation.
Preheat oven to 350˚F (180˚C).
On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
Bake for 30 minutes, or until desired crispiness has been reached.
In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
Remove from heat and place skillet in the oven to finish cooking for 5 minutes
Remove from pan using spatulas and place on a cutting board for serving.
Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
Enjoy!

2. Giant Party Cheeseburger.

INGREDIENTS.
3 lb. ground beef.
1 c. bread crumbs.
2 large eggs.
2 tbsp. Worcestershire sauce.
3 cloves garlic, minced.
1/2 lb. sliced cheddar cheese.
1 large boule, halved.
2 c. romaine lettuce.
ketchup.
mustard.
2 large tomatoes, sliced.
1 c. pickle coins.
Baked French fries, for serving (optional).


DIRECTIONS.
Preheat oven to 350° and line a large rimmed baking sheet with foil. Spray foil with cooking spray.
In a large bowl, combine ground beef, bread crumbs, eggs, Worcestershire sauce, and garlic and season with salt and pepper. Mix with your hands until evenly combined.
Transfer meat mixture to the prepared baking sheet and form the mass into an extra large patty. It should be about 1” bigger in diameter than your bread. Bake until the meat is browned and cooked through, 50 to 55 minutes.
Using paper towels, blot extra grease off and around the patty. Preheat broiler. Cover the entire top of the patty with cheese and broil until cheese is melted, about 1 minute.
Assemble burger: Place the bottom half of the boule bread on a large serving tray. Top with lettuce then place the giant cooked patty on top. Squeeze ketchup and mustard all over the patty, then top with tomatoes and pickles and place top half of the bread on top.
Slice into wedges and serve warm with french fries.

Juli 13, 2020

How to Make White Chocolate Rose Leaves

How to Make White Chocolate Rose Leaves.

Elegant, white chocolate rose leaves can be used as decorous additions to a cake, for both large cakes and cupcakes. They can also be used as decorative chocolates to give as gifts or to serve company.

Ingredients.
3 oz / 90 g white chocolate.
Hot water.
Rose leaves, removed from rose stems, washed in soapy water, rinsed and blotted dry (make sure that have not been sprayed with chemical pesticides or fungicides).

Steps.
1. Line a baking sheet or tray with waxed paper.
2. Add the white chocolate to a heat proof bowl or the top of a double boiler, and add water to a saucepan or double boiler.
3. Heat the water in the saucepan or a double boiler over medium heat.
Heat the water to a continuous simmer. Place the heatproof bowl in the saucepan or the top of the double boiler onto the bottom half.
4. Add the white chocolate to either the heatproof bowl, or to the top of the double boiler.
5. Stir until the chocolate is soft, then remove from the heat. Stir until the chocolate is melted.
6. Hold the stem end of a rose leaf between your finger and thumb. Lay the leaf on the palm and brush melted chocolate over the back of the leaf.
7. Place the coated leaf on the baking sheet.
8. Repeat until all chocolate is used up.
9. Place the baking sheet into the fridge to firm up the chocolate. This will take about 15 minutes.
10. Remove the painted chocolate leaves from the fridge. Paint a second layer onto the leaves.
11. Place the chocolate covered leaves back in the fridge to chill. Once chilled, remove from the fridge and peel away the leaf, beginning from the stem end. The chocolate leaves will have the imprint and shape of the rose leaves. Use as required.

Tips.

The chocolate leaves can be stored in an airtight container between layers of waxed paper. Stored in this manner, the chocolate will keep for up to a week.
These combine perfectly with sugared rose petals to make a complete set.

Things You'll Need.
Baking sheet or tray.
Waxed paper.
Saucepan.
Heatproof bowl.
Pastry or candy brush.
Airtight container if storing.

Juli 04, 2020

How to Make Organic Candy

How to Make Organic Candy.

You do not have to sacrifice your sweets just because you have decided to eat organically. There are many delicious candy recipes geared toward the organic eater. You can enjoy organic variations of standard candy, like candy canes and fudge, or you can make healthier confections like sesame-honey candy, better known as pasteli, which are even more easily converted to an organic recipe.

Ingredients Organic Candy Canes.
2 1/2 cups (565 g) organic granulated sugar, 1 1/2 Tbsp (22 ml) distilled white vinegar.
1/2 cup (125 ml) plus 1 Tbsp (15 ml) undiluted pure cranberry juice, 1 tsp (5 ml) organic peppermint extract.
Servings Organic Candy Canes 18 sticks.

Ingredients Pasteli.
Olive oil, 3 cups (675 g) sesame seeds, hulled, 1 cup (250 ml) organic honey, Unrefined sea salt.
Servings Pasteli 96 candies.

Ingredients Organic Fudge.
1/2 cup (125 ml) virgin coconut oil, 1/2 cup (113.4 g) organic cocoa powder, 1/2 cup (125 ml) coconut/palm sugar paste, Sea salt, 1/2 tsp (2.5 ml) vanilla extract.
Servings Organic Fudge 1 to 2 dozen squares.

Method 1 Organic Candy Canes.
1. Heat the oven to 200 degrees Fahrenheit (93 degrees Celsius). Line a baking sheet with an oven-safe silicone baking mat. Place the baking sheet in the oven and allow it to warm up.
2. Mix and heat the sugar, vinegar, and cranberry juice. Combine the three ingredients in a 2-qt (2-liter). Allow the ingredients to boil down into a syrup, reducing the heat once it actually begins to boil. Cook over medium-low for 30 minutes.
3. Check the temperature of the syrup. It should be about 285 degrees Fahrenheit (140.6 degrees Celsius). Once the syrup reaches this temperature, you should remove of from the heat.
4. Add the peppermint extract. Mix the peppermint extract into the syrup quickly to make sure that it is thoroughly combined before the syrup begins to cool.
5. Remove the baking sheet from the oven. By now, it should be sufficiently warm.
6. Pour the syrup onto the silicone mat. You should pour the syrup into the center of the mat, rather than near the edges, and allow it to spread naturally.
7. Hold the edges of the mat. Fold the edges of the mat up to keep the syrup in a confined, narrow strip until it cools just enough to stop running.
8. Knead the syrup. Once it partially solidifies, begin pressing and folding the syrup in a kneading motion. Use the edges of your silicone mat or other non-stick utensils. Continue kneading for 25 minutes, until the syrup turns glossy.
9. Grease your hands. Spray nonstick cooking spray onto your hands to prevent your skin from sticking to the cooled candy.
10. Pull a small ball of candy from the main clump. The ball should be a little smaller than the size of a golf ball.
11. Stretch the candy. Pull the candy out, stretching it into a rope. Note that this process takes considerable strength and speed, and may work best if you have someone to help you.
12. Twist the rope. Bring the ends together and twist the halves of the rope together.
13. Form canes. Bend the top of the twisted rope into a hook or cane shape.
14. Allow the candy to cool. Place the finished canes on the silicone mat and harden at room temperature. Store the candy away from the sunlight.

Method 2 Pasteli.
1. Grease a baking sheet with the olive oil. Apply a thick coat of oil and cover the entire sheet to make sure that the candy will not stick.
2. Heat a cast iron skillet. Use medium-high heat, and continue heating the skillet until it the sides are hot to the touch.
3. Add the sesame seeds to the pan. Stir them with a wooden spoon until they turn golden brown. This process should take around four to six minutes to complete.
4. Add the honey and salt. Use a dash of salt or more, depending on your personal preferences. Stir the honey, salt, and sesame seeds until the mixture is thoroughly combined and stiff.
5. Pour the mixture onto the baking sheet. Use your wooden spoon to smooth it out and spread it over the entire baking sheet.
6. Cut the confection into pieces. Use a knife to score the mixture into 1/4-in. by 1-in. (2/3-cm by 1 1/2-cm) pieces while the mixture is still warm. Set the pan aside and allow the candy to cool.
7. Grease your hands with olive oil. You can also use nonstick cooking spray.
8. Peel the pieces from the pan once cool. The candy should be warm enough to work with, but cool enough to prevent burns. Roll the pieces into small logs.
9. Let to candy finish cooling at room temperature. When it has finished cooling, it will be fairly hard.

Method 3 Organic Fudge.
1. Fill a glass measuring cup with the coconut oil. The measuring cup must be heat-resistant.
2. Heat the measuring cup inside of a water-filled saucepan. Add a few inches (7 to 9 cm) of water to a small saucepan. Place the measuring cup inside, and heat the two together over medium heat until the coconut oil is warm and mostly melted.
3. Blend the ingredients together in a food processor. Pour the coconut oil into the food processor as well as the cocoa powder, coconut/palm sugar, salt, and vanilla. Process the ingredients together using a slow to medium speed until well combined.
4. Line a loaf pan with parchment paper. Plastic wrap will also work. Make sure that the bottom and sides of the pan are covered.
5. Pour the fudge mixture into the lined loaf pan. You may need to scrape it out using a rubber spatula. Use the spatula to smooth the fudge out evenly.
6. Wrap the fudge with the parchment paper. Fold the sides of the paper over the top of the fudge. Press down, gently, to even out the thickness.
7. Remove the fudge from the pan. Do not remove it from the parchment paper yet, however. Keep it wrapped in the parchment paper as it cools.
8. Freeze the fudge. Keep it in the freezer for about 20 to 30 minutes until it sets.
9. Cut the fudge into squares. Unwrap the fudge and use a sharp knife to cut small squares. You can get about one dozen moderately-sized squares from this, or you can get up to two dozen squares if you cut the fudge smaller.

Tips.

Many candy recipes can be converted into organic recipes simply by using organic ingredients. If you have a favorite candy recipe, try making an organic version simply by buying organic counterparts to the non-organic ingredients you usually use.

Juli 04, 2020

How to Make Chocolate Bark

How to Make Chocolate Bark.

Chocolate bark is a popular treat around the holidays and is a perfect snack to bring to a party. Chocolate bark is incredibly easy to make and can be whipped up in less than 1 hour! Using ingredients that might already be in your home, including nuts, chocolate chips, and dried fruit, you can make a delicious treat for friends and family.

Ingredients.
3/4 cup (170 grams) of raw nuts or hard candy.
12 ounces (340 g) of chocolate chips.
1/4 cup (57 grams) of dried fruit.

Part 1 Getting the Nuts and Chocolate Ready.
1. Toast the nuts at 350 °F (177 °C) for 5-10 minutes. Measure ¾ cup (170 grams) of raw nuts and place them on a rimmed baking sheet covered in aluminum foil. Toast the nuts for about 8 minutes, or until their edges turn golden. Sometimes the nuts will turn golden in as little as 6 minutes. Other times, they’ll take closer to 10 minutes. Check on the nuts after 5 minutes to monitor their progress.
You can choose from almonds, hazelnuts, pecans, or pistachios. If you want to use more than 1 kind of nut, go right ahead!
Tip: Certain nuts work best with certain kinds of chocolate. If you’re using dark chocolate, use pecans, peanuts, hazelnuts, or almonds. If you’re melting milk chocolate, go with walnuts because they’re milder than other nuts. Finally, if you’re making white chocolate bark, use macadamia nuts.
2. Chop the nuts into small pieces. Transfer the nuts from the oven to a cutting board once they've cooled. Scoop the nuts into a pile and roughly chop them with a large knife.
If you can't or don't want to use nuts, substitute a hard candy like Jolly Ranchers, peppermints, or M&Ms for your crunchy ingredient. Put these candies on a plate and stick them in the microwave for 10 seconds to soften them up. Then, transfer the candies to your cutting board and chop them up into tiny pieces.
3. Melt 12 ounces (340 g) of chocolate chips in the microwave. Take the chocolate chips and place them in a microwave-safe bowl. Then, put the bowl in the microwave and melt the chocolate in 30-second increments. Take the bowl out after each 30-second increment and stir the chocolate with a spatula.
When the chocolate is about 90% melted, it’s done. Keep stirring at that point to completely dissolve the remaining pieces.
You can use chocolate bars instead of chocolate chips if desired. Additionally, choose your favorite kind of chocolate, whether that's white, milk, dark, or a combination.
Tip: You can melt chocolate on your stove or in a double boiler if you don’t want to use the microwave for this step.

Part 2 Combining Your Ingredients to Make Chocolate Bark.
1. Spread the chocolate over a parchment-lined baking sheet. Use a spatula to transfer the melted chocolate from the bowl to the baking sheet. Spread the chocolate evenly over the middle of the baking sheet. Make the layer of chocolate about 0.25 inches (0.64 cm) thick.
If you make the thickness about 0.25 inches (0.64 cm), the chocolate won’t reach the edges of the baking sheet and will be easier to remove from the sheet when it’s hardened.
2. Sprinkle the chopped nuts and dried fruit over the chocolate. Take the nuts and spread them evenly over the layer of chocolate. Then, take ¼ cup (57 grams) of dried fruit and sprinkle it onto the chocolate. Use your palms to lightly press the nuts and fruit into the chocolate.
As an alternative, you can combine the nuts and chocolate before placing the 2 ingredients on the baking sheet. This way, the chocolate will harden around the nuts as opposed to below them.
Best Chocolate and Fruit Pairings.
Milk Chocolate: Apricots, cherries, coconuts.
Dark Chocolate: Cherries, coconut, pears, raspberries.
White Chocolate: Blackberries, blueberries, oranges.
3. Let the chocolate cool at room temperature for 2-4 hours so it can harden. Once you’ve added the nuts and fruit, give the bark time to cool and harden. Check on the bark after 2 hours to see how it’s doing. Lightly poke at it with a spatula to feel if it has hardened.
If you feel the nuts and fruit move within the chocolate, it hasn’t completely hardened yet.
Tip: If you’re in a hurry and need the bark to harden quickly, place the baking pan in your fridge for about 15 minutes.
4. Break the chocolate into pieces with your hands. Wash your hands and break up the bark into about 25 pieces. You don’t need to break the bark into similar-shaped pieces. Instead, break the bark into triangles and squares that are about 4 inches (10 cm) long.
Serve the bark immediately so everyone can eat it when it’s fresh and ready.
5. Store the bark at room temperature to save it for later. If you don’t want to eat all of the bark in one sitting, store the remaining pieces in an air-tight container at room temperature. Chocolate bark will stay fresh for up to 1 week.
You can also keep the chocolate bark in the fridge, but only store it in the fridge for 3-4 days at most.

Juni 22, 2020

How to Melt a Chocolate Bar

How to Melt a Chocolate Bar.

Whether you're making frosting, rolling truffles, or mixing up ganache, melting a chocolate bar is a vital first step. Break your chocolate bar into even pieces and then decide if you want to melt it gently in a pan, in the microwave, or with a hair dryer. As long as you use low heat, you won't burn the chocolate and it will be smooth for your recipe!


Method 1 Melting the Bar on the Stove.
1. Break the chocolate into pieces. If you're working with a thin bar of chocolate, you can use your fingers to snap the chocolate into even pieces. This is especially easy if the bar has been divided into blocks or squares. If the bar of chocolate is too thick to break with your fingers, place the chocolate on a cutting board and chop it with a knife.
Try to cut the chocolate into pieces that are about 1⁄2 inch (1.3 cm) thick.
Tip: If you're trying to melt a few bars of chocolate at once, use this method instead of heating them in the microwave.
2. Put the chocolate in a bowl and pour 1 inch (2.5 cm) of water into a skillet. Transfer your chocolate pieces into a heat-proof bowl, such as a stainless-steel or tempered glass bowl. Then, place a wide skillet on the stove and pour tap water into it.
Use a bowl that's small enough to fit into the skillet.
3. Place the bowl into the skillet and turn the burner to medium. Set the heat-proof bowl of chocolate directly down into the skillet. Then, turn on the burner so it gently begins to warm the water and bowl of chocolate.
Keep oven mitts nearby so you can quickly lift the hot bowl out of the skillet.
Did You Know? You've probably melted chocolate using a double boiler, but this method is easier and gentler since the steam from a double boiler is actually hotter than the simmering water.
4. Turn off the burner when the water simmers and remove the chocolate once it melts. Heat the water until it begins to bubble gently. You should see the chocolate near the sides of the bowl start to melt. Then, turn off the burner and use oven mitts to carefully remove the bowl from the skillet.
Set the bowl of chocolate on a heat-proof surface or trivet.
5. Stir the chocolate until it's smooth. The heat of the bowl will help the chocolate continue to melt. To encourage it to melt evenly, stir the chocolate with a wooden spoon or rubber spatula.
You can use your melted chocolate bar while it's still warm or wait for it to cool before following your recipe.

Method 2 Microwaving the Chocolate Bar.
1. Break the bar into pieces or chop it with a knife. Unwrap your bar of chocolate and snap it into even pieces. If the bar is too thick to break with your hands, put it on a dry cutting board and carefully chop the chocolate.
You can chop the chocolate as finely as you like. Ensure that the pieces are smaller than 1 inch (2.5 cm) so they melt easily.
2. Put the chocolate into a bowl and place it in the microwave. Keep the microwave-safe bowl uncovered so moisture isn't trapped, which could cause the chocolate to seize and become grainy.
Ensure that your microwave is clean. If it's dirty, the microwave won't heat the chocolate effectively and it could take a long time to melt your chocolate.
3. Microwave the chocolate for 30 seconds. Program your microwave to heat the chocolate for just 30 seconds. You don't want to heat it for a longer increment because the chocolate can quickly burn.
If your microwave usually heats food very quickly, you may want to program it to 50% power.
4. Remove the bowl and stir the chocolate. Remember to wear oven mitts to remove the hot bowl. If you're melting a small chocolate bar, it should be almost completely melted. The heat of the chocolate in the bowl will continue to melt any little lumps that are left.
Keep in mind that the melted chocolate shouldn't be hot or you'll risk burning it. Instead, it should be warm to the touch.

Tip: If the chocolate hasn't melted enough, return it to the microwave and heat it for another 30 seconds. Then, stir it until it's smooth.

Community Q&A.

Question : What if I’m using white chocolate?
Answer : The process of melting chocolate works for any color. So, white chocolate would melt.
Question : What if I don't have a chocolate bar?
Answer : It doesn't necessarily have to be a bar. It could be chocolate chips, chocolate buttons or molded chocolate. Any chocolate works really but you should match the quality and type of chocolate to what the dish needs and what you can afford.

Tips.
If you're short on time and don't want to chop a chocolate bar, use chocolate chips instead!
If you'd like to melt the chocolate bar with butter, milk, or a liqueur, add 1 tablespoon (15 ml) for every 2 ounces (60 g) of chocolate.

Juni 22, 2020

How to Make Reese's Peanut Butter Cups at Home

How to Make Reese's Peanut Butter Cups at Home.

If you're craving the classic combination of peanut butter and chocolate, create a batch of your own Reese's peanut butter cups. To make the cups, mix a peanut butter filling that also uses graham crackers and powdered sugar. Then layer the filling in a muffin liner with melted chocolate. If you prefer, make a low-carb and low-sugar version that uses coconut oil and cocoa powder. For a fun take on the cups, scoop peanut butter balls and dip them in melted chocolate.

Ingredients Reese's Peanut Butter Cups Makes 16 to 18 cups.
3/4 cup (65 g) of graham cracker crumbs, 1 cup (125 g) of powdered sugar.
1½ cups (375 g) of creamy peanut butter, 3 cups (525 g) of milk chocolate chips.


Ingredients Low-Carb and Low-Sugar Reese's Peanut Butter Cups, Makes 12 cups.
2/3 cup (165 g) of creamy all-natural peanut butter, divided, 4 1⁄2 tablespoons (67 ml) of melted coconut oil, divided.
2 teaspoons (9.9 ml) of vanilla extract, divided, 3 tablespoons (22 g) of unsweetened cocoa powder.
4 tablespoons (59 ml) of maple syrup, divided, Himalayan sea salt to garnish.


Ingredients Reese's Peanut Butter Balls, Makes about 30 balls.
1 cup (226 g) of butter, softened, 2 cups (500 g) of creamy peanut butter.
1 1/2 cups (190 g) of dry roasted peanuts, finely chopped, 1 1⁄2 pounds (680 g) of powdered sugar.
3 cups (525 g) of milk chocolate chips, melted.


Methode 1 Reese's Peanut Butter Cups.
1. Put cupcake liners into a muffin tin. Put 1 cupcake liner into each space of muffin tin. Since you'll be making 16 to 18 peanut butter cups, you'll need two 12-hole muffin tins or four 6-hole muffin tins.
If you prefer to make mini-Reese's peanut butter cups, use a mini-muffin tin, but spray the tin with cooking spray instead of lining them. You'll probably get around 30 mini-cups.
2. Mix the graham crackers, sugar, and peanut butter. Put 3/4 cup (65 g) of graham cracker crumbs into a mixing bowl. Add 1 cup (125 g) of powdered sugar and 1½ cups (375 g) of creamy peanut butter. Use a spoon or hand mixer to combine the mixture.
To make it easier to mix, consider microwaving the peanut butter for 30 to 40 seconds before adding it to the bowl.
3. Melt the chocolate chips in the microwave at 30 second increments. Put 3 cups (525 g) of milk chocolate chips into a microwave-safe bowl. Place the bowl in the microwave and heat the chips for 30 seconds. Stir them and then microwave them for another 30 seconds. Keep doing this until the chocolate is melted.
If you don't want to microwave the chocolate chips, heat them in a double-boiler until they melt.
4. Layer the chocolate and peanut butter in each cupcake liner. Put 1 teaspoon (4.9 ml) of melted chocolate into each liner. Tilt the liner or use a spoon so some of the chocolate comes up the sides a little. Then put 1 tablespoon (14.8 ml) (16 g) of the peanut butter mixture in the liner. Top the peanut butter with 1 teaspoon (4.9 ml) of the melted chocolate.
To make the tops level, use the back of a spoon to spread the chocolate evenly.
5. Chill the cups for 1 hour before serving. Put the muffin tin into the refrigerator. Let the peanut butter cups chill until the chocolate is completely set and hard. Then remove them and serve.
To store leftover peanut butter cups, put them into an airtight container and keep them at room temperature for up to 2 to 3 weeks. If you prefer cold cups, store them in the refrigerator.

Method 2 Low-Carb and Low-Sugar Reese's Peanut Butter Cups.
1. Fill a muffin tin with liners and spray them with cooking spray. Put a cupcake liner into each cavity of a muffin tin. Spray each liner with cooking spray and put the tin aside.
2. Mix half of the peanut butter, oil, vanilla, syrup, and all of the cocoa. Put 1/3 cup (82 g) of the creamy peanut butter into a bowl along with 2 1⁄2 tablespoons (37 ml) of the melted coconut oil, 1 teaspoon (4.9 ml) of the vanilla, 2 tablespoons (30 ml) of the maple syrup, and 3 tablespoons (22 g) of unsweetened cocoa powder. Stir to combine the chocolate mixture and set it aside.
Avoid using peanut butter that has added oils to make it spreadable.
3. Combine the remaining ingredients in another bowl. Get out another mixing bowl and put in the remaining 1/3 cup (82 g) of the creamy peanut butter, 2 tablespoons (30 ml) of melted coconut oil, 1 teaspoon (4.9 ml) of vanilla extract, and 2 tablespoons (30 ml) of maple syrup. Stir the peanut butter mixture until it's smooth.
4. Divide the chocolate into the muffin tin and spread it. Spoon about 1⁄2 tablespoon (7.4 ml) of the chocolate mixture into each cupcake liner. Once you've put all of the chocolate into the tin, pick up the tin and shake it around a little so the chocolate spreads across the bottom and sides of the liner.
5. Divide the peanut butter into the tin and spread it over the chocolate. Scoop about 1⁄2 tablespoon (7.4 ml) of the peanut butter mixture directly onto each chocolate-filled cup. Spread or shake the peanut butter so it covers most of the chocolate.
It's fine if some of the chocolate is still visible around the peanut butter. This will just make the chocolates look hand-crafted.
6. Garnish with salt and freeze the cups for 30 minutes. Sprinkle a little Himalayan sea salt over the top of each peanut butter cup. Then put the muffin tin in the freezer for 30 minutes so the chocolate and peanut butter set. Remove and serve the cups.
Freeze the leftover peanut butter cups in an airtight container for up to 1 month.

Method 3 Reese's Peanut Butter Balls.
1. Mix the butter and peanut butter in a bowl. Put 1 cup (226 g) of softened butter into a bowl along with 2 cups (500 g) of creamy peanut butter. Use a spoon or hand mixer to beat the butters until they're completely combined.
You shouldn't see any streaks of butter in the mixture.
2. Stir in the ground peanuts and powdered sugar. Stir in 1 1/2 cups (190 g) of finely chopped dry roasted peanuts. Then stir in 1 1⁄2 pounds (680 g) of powdered sugar. Continue to stir until it makes a firm dough.
If the dough is still sticky, stir in more powdered sugar until it stiffens.
3. Scoop the peanut butter mixture into small balls. Use a spoon or cookie scoop to form the mixture into truffle-sized balls about 1 tablespoon (15 ml) (20 g) in size. If you prefer, make mini-balls that are about 1 teaspoon (7 g) in size.
You should get about 30 peanut butter balls.
4. Chill the balls on a waxed baking sheet for 1 to 2 hours. Place the balls on a baking sheet lined with wax paper and leave at least 1/4 in (6 mm) of space between each ball. Put the sheet in the refrigerator for 1 to 2 hours.
Chilling the filling will help the chocolate harden faster.
5. Dip the balls in melted chocolate. Put 3 cups (525 g) of melted milk chocolate chips into a bowl and set it on your work surface. Take the chilled balls out of the fridge and dip 1 ball at a time in the melted chocolate. Turn the ball or use another spoon to pour chocolate over the entire ball. Then set it back on the waxed paper.
Repeat this with all of the peanut butter balls on the baking sheet.
6. Chill the Reese's peanut butter balls for 30 minutes. Place the baking sheet back in the refrigerator. Chilling the balls will help the chocolate harden faster. Then you can remove them and serve them.
Store the leftover balls in an airtight container for up to 1 month at room temperature or in the refrigerator.

Tips.

Try substituting another nut butter (such as almond or cashew butter) for the peanut butter.
Use your favorite type of chocolate such as white chocolate, dark chocolate, or semi-sweet chocolate.

Things You'll Need.
Reese's Peanut Butter Cups : Measuring cups and spoons, Mixing bowls, Spoons, Muffin tins, Cupcake liners, Microwave-safe bowl, Microwave, Hand mixer, optional.
Low-Carb and Low-Sugar Reese's Peanut Butter Cups : Measuring cups and spoons, Mixing bowls, Spoon, Muffin tin, Cupcake liners, Cooking spray.
Reese's Peanut Butter Balls : Measuring cups and spoons, Mixing bowls, Spoon, Spoons or cookie scoop, Baking sheet, Waxed paper, Hand mixer, optional.

Juni 22, 2020

How to Make Sugar Maple Candy

How to Make Sugar Maple Candy.

Sugar maple candy is a melt-in-your-mouth treat! This popular recipe is nice and easy and only requires only a few ingredients. Enjoy these delicious treats yourself or gift them to your friends and family in the holiday season. Pick out some good quality maple syrup, grab your candy thermometer, and get boiling!

Ingredients Makes 18 candies : 2 cups (644 grams) real maple syrup, ½ cup (62.5 grams) of chopped walnuts (optional)


Part 1 Making the Mixture.
1. Boil 2 cups (644 grams) of maple syrup until it reaches 110 °C (230 °F). Measure and pour the maple syrup into a large saucepan. Pure maple syrup works best as it has the strongest and most genuine flavour. Avoid using maple-flavoured syrup as this won't thicken correctly and has a weaker flavour. Heat the maple syrup over medium heat until it reaches 110 °C (230 °F). Stir the syrup with a wooden spoon as it heats to avoid it sticking to the pan.
Use a candy thermometer to measure the temperature of the maple syrup. Submerge the tip of the thermometer in the mixture to get a correct temperature reading. Avoid the thermometer touching the pan as this can give a false temperature reading.
Run hot water over the inside of the measuring cup before you measure the maple syrup. This will cause less maple syrup to stick to the measuring cup.
Purchase maple syrup from a supermarket or natural health food store.
2. Take the pot off the heat and wait for the syrup to cool to 80 °C (176 °F). Place the pot of maple syrup onto a cold element or a wooden board to cool. Leave the candy thermometer in the syrup so that you can monitor the temperature. Most candy thermometers can be clipped to the side of the pot.
It will likely take about 10 minutes for the temperature of the syrup to drop.
Don’t stir the syrup as it cools.
3. Mix the syrup vigorously for 4 minutes. Remove the candy thermometer from the pot and then use a wooden spoon to stir the mixture briskly. Continue to stir the syrup until it begins to thicken and gets creamier. This should take about 4 minutes.
Keep the pot off the heat while you stir it.
Stop stirring the mixture once it starts thickening so that the candy doesn’t set in the pot.
Take care not to splash yourself with the mixture because it will be incredibly hot.
4. Stir in ½ cup (62.5 g) of chopped walnuts if you want a nutty flavour. Walnuts help to add texture and extra flavour to the candy. Measure the nuts into the pot and then slowly stir the mixture to evenly distribute them. As soon as the nuts are distributed, stop stirring the mixture.
If you don’t like nuts or want a smooth candy, skip this step.

Part 2 Setting the Candy.
1. Pour the candy into rubber moulds. Rubber moulds are a great choice for maple syrup candy as they are easy to pop the candies out of. Carefully and slowly pour the syrup from the pot into the moulds and fill them right to the top.
If you don't have rubber moulds, use lightly greased wooden or metal moulds instead. Avoid using plastic moulds as the heat of the candy will melt the plastic.
Purchase candy moulds from a craft store, speciality kitchen shop, or online. Popular moulds include: ones shaped like maple leaves, standard round candy moulds, and heart-shaped moulds.
2. Smooth the candies with a knife and then allow them to cool. Use the face of a butter knife to help flatten the mixture in the moulds. This will help the base of your candies look smooth and professional. Leave the candies in the moulds at room temperature until they are cold.
The cooling process takes about 1 hour.
3. Remove the candies from the moulds. If you have used a rubber mould, turn the mould upside down and push the candies out. If you have used a wooden or metal mould, turn the mould over and lightly tap it to help agitate the candies away from the mould.
If the candies are stuck in the mould, use a knife to help pry them out.
4. Place the candies on a cooling rack for 2 hours. This helps the candies to dry and gives them a nice, soft but firm texture. If you don’t have a cooling rack, place the candies on a plate instead.
5. Store the candy in an airtight container at room temperature for up to 1 month. Transfer the candy into a container and make sure the lid is on tightly. If you don’t eat them first, the candies can last up to 1 month.
If you are gifting the candies, put them into small decorative bags and let the recipient know that the candy keeps best in an airtight container.

Community Q&A.

Question : How long does it take for the candy to harden?
Answer : It takes 10 to 20 minutes. You can put the molds in a freezer to speed up the process.
Question : Do I need to use a candy thermometer?
Answer : No, you can use the cold water test. The cold water test is when you drop the sugar into cold water to see which stage it is at. If you are unsure how to do it, you can look it up online.
Question : I don't have candy molds; what size pan should I use instead?
Answer : Use any flat sheet with rigid sides, then cut the candy into squares.
Question : How to filter dirt out of maple syrup?
Answer : Cheese cloth folded over several times works great for me.
Question : Can I make this candy without the nuts?
Answer : Yes, you can. I prefer it without nuts. Just skip that step completely.

Things You'll Need : Saucepan, Candy thermometer, Wooden spoon, Measuring cup, Candy moulds, Butterknife, Baking tray, Cooling rack.

Juni 05, 2020

How to Glaze Cherries

How to Glaze Cherries.

Glazed cherries are coated in a sugar syrup that makes them very sweet and even slightly bitter. Maraschino cherries are most commonly used for glazing, but you can also glaze fresh cherries after cleaning them. The syrup is easily made by mixing sugar and water, but you can add other ingredients for additional flavors. Throw your cherries into the pan and let them soak up the glaze!

Ingredients Maraschino Cherry Glaze : 16 oz (450 g) jar of maraschino cherries, 3.38 oz (96 g) white sugar.
Ingredients Fresh Cherry and Lemon Juice Glaze : 1 lb (0.45 kg) cherries, 1 1⁄2  c (350 mL) water, 4.5 oz (130 g) granulated sugar, 1 US tbsp (15 mL) lemon juice., 1⁄4  tsp (1.2 mL) almond extract.

Part 1 Cleaning Cherries for Cooking.
1. Tug the stems off all of the cherries. Cherry stems can usually be pulled off by hand, so they shouldn’t be much of a problem. If you have any trouble with them, slice them off with a sharp paring knife. Remove the entire stem, but leave the cherry whole.
Frozen and jarred cherries typically come without the stems and stones, so using them can save you a little time.
2. Remove the stones from all of the cherries. Pitting is the most labor-intensive part of preparing fresh cherries. The cherries need to be kept whole as much as possible. To make the process easier, use a cherry pitter. You put each cherry in the device, press the handle, and it separates the stone without ruining the cherry.
If you don’t have a pitter, remove the cherries by hand. An easy way to do this is to set a cherry on top of a narrow-necked bottle. Using a wood skewer or chopstick, push down on the cherry’s center from above.
Another way to remove the stones is through cutting. Using a sharp paring knife, cut into the bottom of the cherry. Squeeze or pull out the stone.
3. Drain jarred cherries and reserve the juice. Jarred cherries are a valid option for glazing that can save you some preparation work. Jarred cherries come in a sugary juice that can be used to give the glaze extra flavor. Preserve at least 1⁄4  c (59 mL) of the liquid, using it in place of water in your glaze.
If you choose fresh or frozen cherries, don’t worry about the juice. It isn’t essential, but making use of it is better than letting it go to waste if you have it.

Part 2 Maraschino Cherry Glaze.
1. Combine cherry juice with sugar in a saucepan. Pour 1⁄4  c (59 mL) of the juice from a jar of cherries into a small saucepan. Stir in approximately 3.38 oz (96 g) of white sugar for the glaze.
If you don’t have cherry juice, replace it with water. The glaze will come out about the same.
2. Dissolve the sugar for 3 minutes over medium heat. Stir the mixture occasionally to encourage the sugar to dissolve in the water. It shouldn’t take very long. When most of the sugar disappears, the liquid is ready for the cherries.
3. Stir in the cherries and boil them. Add 16 oz (450 g) of cherries to the sugar water, then turn the heat up to a high setting. Wait for the liquid to begin to bubble rapidly.
4. Cover and simmer the cherries for about 1 hour. Turn the heat down to a medium-low setting. The liquid should still have some bubbles gently coming to the surface as it cooks. Stir the mixture every 10 minutes to encourage it to cook evenly. When the cherries are done cooking, they will look wrinkly and feel firm to the touch.
Check the cherries while you stir them. Depending on your stove, the cherries could finish cooking before the hour is up.
5. Remove the pan from heat and let the cherries cool to room temperature. Take the cover off the pan and set it aside. Give the cherries and syrup plenty of time to cool. This can take between 30 minutes to 1 hour. You shouldn’t be able to feel any heat coming from the pan when you move your hand near it.
To make sure the cherries have cooled, stick a kitchen thermometer in the sauce. It should be around 72 °F (22 °C).
6. Scoop out the cherries and lay them on paper towels. Set out a sheet pan or plate and cover it with the paper towels. To move the cherries, pick them out of the sauce using a slotted spoon or strainer. Let the excess glaze drain off the cherries before you eat them.
The syrup left over in the pan isn’t needed, but you can use it as a cherry-flavored topping for ice cream, pancakes or other dishes.
7. Store leftover cherries in the refrigerator for up to 6 months. Glazed cherries are fine as a snack, but they also go well with ice cream and numerous other desserts. Move any cherries you don’t eat right away to an airtight container. Store it in a cool, dry place to preserve the fruit.
Store any leftover syrup the same way. Both the cherries and the syrup should last at least 2 weeks.
Freezing the cherries may work too, but the cold hardens the sugar and causes the flavors to intensify. You can soften the cherries by soaking them in a sugar syrup such as corn syrup.

Part 3 Fresh Cherry and Lemon Juice Glaze.
1. Combine the cherries and other ingredients in a large saucepan. Clean 1 lb (0.45 kg) of fresh or frozen cherries and add them to the pan. Stir them into 1 1⁄2  c (350 mL) of water, about 4.5 oz (130 g) of granulated sugar, and 1 US tbsp (15 mL) of lemon juice.
You can add different ingredients to flavor the glaze. For instance, orange juice can add tartness to sweeter cherries. You can add spices like cinnamon and star anise for more flavor. Even ingredients like liquor or apple juice can be useful.
2. Heat the pan over medium-high heat until the liquid starts to boil. Crank up the heat and wait for the mixture to rapidly bubble. This should happen within about 3 minutes, although the time may vary depending on your stove.
3. Reduce the heat to medium-low and cook the glaze for 35 minutes. Keep the glaze at a warm temperature and stir it frequently as it cooks. The sugar will dissolve completely during this time. When the glaze is done, it will thicken into a syrup.
The cooking time may vary depending on your stove and heat setting. Check the glaze about 25 minutes in to prevent overcooking.
The syrup’s temperature should be around 220 °F (104 °C), which you can check with a thermometer.
4. Remove the pan from heat and stir in almond extract. For additional flavor, mix 1⁄4  tsp (1.2 mL) of pure almond extract into the pan. Make sure the pan is away from your stove’s hot burner so the glaze begins to cool.
Changing the glaze’s flavor is difficult after it solidifies. Add liquid ingredients such as fruit juice before then and cook the glaze a little longer. You can leave out the almond extract if you wish.
5. Cool the glaze until it reaches room temperature. Set the glaze aside on your stove. Give it 30 minutes to 1 hour to solidify into a consistent glaze. You can test the glaze by putting your hand over the pan. If you feel heat coming off of the pan, give the glaze more time to cool.
Also use a thermometer to test the glaze. It should be around 72 °F (22 °C).
6. Strain the cherries for 1 hour to remove excess glaze. An easy way to do this is by setting a strainer over a bowl. Dump the pan’s contents into the strainer, then wait. Any leftover liquid will drip into the bowl, leaving you with juicy, red cherries.
The syrup isn’t needed once it is separated, but you can still find use for it. Try adding it to ice cream, waffles, or other baked goods.
7. Store the cherries in the refrigerator for up to 6 months. Keep them in an airtight container so they aren’t affected by moisture. In a cool environment, they last at least 2 weeks, but usually much longer. You can store the drained syrup the same way.
You can store the cherries in the syrup. Soak the cherries in the glaze for about 3 days to deepen the flavors.
Freezing the cherries and syrup is possible but usually not recommended. The cold temperature may cause the sugar to crystalize.

Community Q&A.

Question : I want to pour the glaze over a chocolate Bundt cake. Will the glaze be thick enough to do so? If not, what can I use to have a thicker sauce?
Answer : The glaze should be thick enough, but if it isn't, you can add some cornstarch.

Tips.

Choose frozen, canned, or jarred cherries to avoid prep work. Pitting cherries isn’t difficult, but it can feel a little tedious.
Avoid cooking sugary glazes rapidly at a high temperature. Once the glaze begins to solidify, make sure you reduce the heat to a low setting to avoid burning.

Warnings.

Sugar can burn easily if it is cooked at a high temperature. Turn off the heat if you smell it burning. Let it cool before throwing it away.
Things You’ll Need.
Cleaning Cherries for Cooking : Sharp knife, Cherry pitter or skewer, Colander for jarred cherries
Maraschino Cherry Glaze : Small saucepan, Saucepan lid or cover, Stirring spoon, Measuring cup, Stove, Slotted spoon or strainer, Baking sheet or plate, Paper towels.
Fresh Cherry and Lemon Juice Glaze : Large saucepan, Stove, Stirring spoon, Measuring cup, Strainer.

Juni 05, 2020

How to Make Candied Fruit

How to Make Candied Fruit.

Candied fruit is a delicious, sweet snack that is tasty on its own or in recipes. To do this, you essentially preserve the food using sugar, rather than salt or vinegar. Pineapple, oranges, bananas, and strawberries are the most popular candied fruits, though you can use nearly any fresh fruit, peel, or rind. Simply blanch your fruit in warm water to tenderize it, and simmer it in simple syrup for a while. With a few supplies, you can easily make tasty candied fruit.

Part 1 Blanching the Fruit.
1. Cut the fruit of your choice into bite-size chunks. Wash your fruit thoroughly under your faucet, then cut off any stems or dark ends using a sharp, serrated knife. If you are candying orange or lemon peel, use a knife or vegetable peeler to remove the outer layer. Then, chop your skin or fruit into 1⁄4–1⁄2 in (0.64–1.27 cm) chunks or slices.
When making candied fruit, the size does not have to be exact. However, using small chunks ensures the fruit is tender.
You can also remove any brown spots or rough edges.
2. Place the chunks in a pot of water and bring it to a rolling boil. A medium-sized saucepan is a great option, and you can fill it about halfway with water. Make sure all of the candy is completely submerged before you bring it to a boil, so they can cook thoroughly.
3. Pour the fruit into a colander once the water boils. You can place the colander in your clean sink as the water is boiling. Once the water is at a rolling boil, you can remove the fruit from the heat. Dump the water and fruit carefully so you don't burn yourself.
If you let the fruit soak in boiling water for too long, they can get mushy and soggy.
4. Repeat the blanching process until the fruit chunks are tender. Take a bite of your fruit to check its consistency. If it is still hard, repeat the blanching process again. The amount of times to blanch your fruit depends on the particular fruit you use. In general, you want to repeat this process 2-3 times until the fruit is tender when you bite into it.
For instance, cherries and pineapples are often tender enough with 1 round of blanching.
Oranges and lemons may need 3 blanching total.
Grapefruits generally require 6-8 blanchings.

Part 2 Adding Simple Syrup.
1. Make simple syrup to use when preserving your fruit. To make your simple syrup, mix 1 cup (250g) of syrup with 1.3 cups (300mL) of water in a medium saucepan. Mix the sugar and water thoroughly, then bring the mixture to a boil. Let the ingredients simmer for 2-3 minutes. After that, your syrup should be clear and thick.
You can stir the syrup continuously to help the sugar dissolve.
2. Mix your fruit into your simple syrup. After you make your simple syrup, pour your blanched fruit into the pot. Stir the fruit into the syrup so all sides are completely covered.
3. Simmer the fruit for 15-30 minutes until it tastes sweet and tender. Use a low heat setting to warm up your fruit in the simple syrup. The amount of time will depend on the particular fruit you use and the size of your pieces. After 10-15 minutes, take a bite to check the tenderness. If the fruit tastes delicious and you can easily bite through it, it is done.
For example, small pieces of lemon rind may only need 10 minutes or so, while large chunks of apples may need 20-30 minutes.
4. Place the fruit chunks on a piece of parchment paper to dry. Once the fruit simmers for several minutes, turn off the heat and use a wooden spoon to scoop out your fruit. Place the fruit onto a cookie sheet covered in parchment paper. Use the spoon to spread out the pieces so they are flat.
5. Sprinkle granulated sugar on top of your fruit if you want a garnish. It is common to sprinkle additional granulated sugar on top of your fruit at this step. While it is not required, it adds some additional sweetness and texture to your fruit. Scoop a spoonful of white sugar, and lightly sprinkle it over your fruit.
This creates a sugar-coated appearance, which makes the fruit look more presentable if serving it by itself.
If you are baking with the candied fruit, you likely do not need to add additional sugar.
6. Refrigerate the fruit for 24 hours. To finish your fruit, place the sheet of parchment paper into your fridge. Leave the tray in the fridge overnight, and remove it after roughly 24 hours. At this point, your fruit will be hardened and preserved.

Part 3 Using and Storing the Candied Fruit.
1. Eat fresh candied fruit within 1-3 days for best results. After about 24 hours in the fridge, your candied fruit will harden up and be ready to eat. If you don’t plan on saving the fruit, eat your sweet treat within a few days after you make it.
You can eat the fruit by itself for a delicious snack.
Consider mixing your candied fruit with almonds, peanuts, and chocolate chips to make your own decadent trail mix.
2. Use the candied fruit in recipes for a sweet treat. Add your candied fruit to fruit cakes, biscotti, and cookie recipes for a fruity touch. Most recipes call for 1/4-1/2 cup (59-118 g) of candied fruit, along with your other ingredients. If using fruit in recipes, make your dish within 1-3 days for best results.
You can also refrigerate your candied fruit and use them later on. However, your fruit won’t taste as fresh compared to using them right after making it.
3. Keep the candied fruit in its syrup in the fridge for 1-3 weeks. Do this if you want to make your candied fruit in advance and use it later. Rather than removing the fruit from the simple syrup, pour both into an airtight container, like a jar or Tupperware. Then, place this in your fridge for up to 3 weeks. The simple syrup will preserve your fruit until you are ready to use it.
When you want to use the fruit, scoop it out of the syrup, and let it sit for a few hours. This way, the extra syrup will drip off and you can easily use your fruit.

Community Q&A.

Question : Can I freeze the candied fruit?
Answer : It is generally not necessary, since it lasts for 24 months if kept in a cool dry place. If you do freeze, the sweetener sometimes crystallizes. Before using candied fruit that has been frozen, we suggest you put the defrosted product in heated (not boiling) Karo syrup.

Things You’ll Need : 16-17 oz (500 g) of fruit, Saucepan, Stovetop, Simple syrup, Spoon, Parchment paper, Cookie sheet, Refrigerator.

Tips.

Use organic fruit free of pesticides for best results.
Fresh, ripe fruit works better than fruit that is over-ripened and old.

Mei 30, 2020

How to Make Jelly Beans

How to Make Jelly Beans.

Homemade jelly beans can be an adventurous and rewarding culinary project for anyone with a sweet tooth. The process is definitely time-consuming, and the resulting jelly beans won't be as shiny as their commercial counterparts. That being said, the flavor of homemade jelly beans can be just as good as—if not better than—the kind you buy in stores.

Ingredients Makes about 150 jelly beans.

Chewy Inner Bean : 3/4 cup (180 ml) water, 1-1/4 cup (310 ml) white granulated sugar, 1/4 oz (7 g) unflavored gelatin.
1/2 cup (125 ml) pulp-free juice, 1/4 tsp (1.25 ml) salt, Food coloring (optional), 2 Tbsp (30 ml) cornstarch..
Hard Outer Shell : 2 Tbsp (30 ml) corn syrup, Food coloring, Liquid flavoring (optional), 3/4 cup (180 ml) superfine sugar, 2 Tbsp (30 ml) cocoa butter, grated.

Part 1 Making the Syrup.
1. Combine water, sugar, and gelatin. Place the water, granulated sugar, and gelatin in a large saucepan. Stir to combine.
2. Boil the mixture. Place the saucepan on the stove over medium heat. Allow the gelatin mixture to reach a boil, stirring frequently.
You'll need to stir the mixture with a wooden or plastic spoon as it heats up. Otherwise, the gelatin granules may gather together and form lumps.
Once the mixture reaches a boil, use a wet pastry brush to wash down the sides of the pan. Doing so removes any sugar clinging to the sides and creates a smoother syrup.
3. Cook to 230 degrees Fahrenheit (110 degrees Celsius). Insert a candy thermometer into the mixture as soon as it reaches a boil. Continue cooking the syrup until it reaches a temperature of 230 degrees Fahrenheit (110 degrees Celsius).
With the stove heat set to medium, this process should take 20 to 25 minutes.
Do not allow the syrup to reach temperatures much higher than this. If it does, the resulting jelly beans will become hard instead of chewy.
4. Set the saucepan in ice water. Fill a large bowl with cold water and add a tray of ice cubes. Place the bottom of the saucepan in this bowl and keep it there for 5 minutes.
If you do not have a large enough bowl, you can fill your sink with ice water, instead.
The ice water should stop the temperature from rising any higher.
5. Add the juice and salt. Pour the juice into the syrup and sprinkle it with the salt. Stir well to combine.
You can use any flavor juice for this recipe. If you opt for a mild flavor, consider adding an extra squeeze of lemon juice to enhance it.
Alternatively, you can use liquid flavoring or extracts instead of juice. Since these options are more concentrated, you'll only need to add a few drops instead of the full 1/2 cup (125 ml).
You may also wish to enhance the color of these beans by adding a few drops of food coloring to the syrup, but doing so is not necessary since you'll be adding a colorful shell later on.

Part 2 Forming the Jelly Beans.
1. Coat the molds. Spray the jelly bean molds with nonstick cooking spray.
The molds should be evenly covered but not drenched. If you notice any puddles of cooking spray sitting in the indentations, use a clean paper towel to dab away the excess.
You can use either plastic or silicone jelly bean molds. You may not need to coat silicone molds, but this step is strongly recommended if you decide to use plastic molds.
2. Pour the syrup into the molds. Use a spoon to carefully fill each mold indentation with the flavored syrup.
Try to fill each mold completely. While it might create a mess, over-filling the molds will ultimately be better than under-filling them since the beans will be difficult to remove from under-filled molds.
3. Wait for the mixture to harden. Allow the syrup to sit at room temperature for four to six hours, or until the gelatin has firmed up.
If you want to speed up the process, you can place the molds into a refrigerator for two to three hours. When taking this option, you should also place the filled molds into a freezer for 20 to 40 minutes after refrigeration to make them even firmer and easier to work with.
Test the beans by touching them. They will have a definite solid form, but they should also feel sticky and gummy when pressed.
4. Remove the beans from the molds. Invert the mold and press on each indentation from the bottom side. Doing so should cause the jelly beans to pop out.
Since the beans are so sticky, they may not pop out immediately. If the beans do not pop out, you can use a small spoon to dig them out of their molds. Most should hold their shape even if pressed in this manner.
5. Coat the beans with cornstarch. Place the jelly beans in a bowl and add the cornstarch. Toss to coat, then allow them to sit for at least four hours.
The corn starch should absorb some of the remaining moisture, making the beans easier to handle.
After drying the beans, you many need to toss them into a sieve to help shake away any excess cornstarch. This won't always be necessary, though, since much of the cornstarch will be absorbed by the beans.

Part 3 Creating the Hard Outer Shell.
1. Combine the corn syrup and food coloring. Pour the corn syrup into a small bowl and stir in several drops of food coloring. Continue stirring until the color is evenly dispersed.
If desired, you could also add a few drops of liquid flavoring. Make sure that the flavoring matches or accents the flavor used for the chewy inner portion of the bean.
2. Coat the beans. Spoon the corn syrup mixture into the bowl of jelly bean middles. Use a spoon to toss the beans until they're evenly coated.
This sticky mixture will become part of the outer shell, so it's important to coat all sides of the all the beans. If you have difficulty doing this while all the beans are piled together, you may wish to transfer the beans into smaller bowls and toss each bowl separately.
3. Toss the beans in superfine sugar. Spoon all the beans into a bowl of superfine sugar. Use a spoon to toss them around, coating all sides evenly.
The superfine sugar will help dry out some of the sticky mixture and prevent the beans from clumping together. It's also a crucial ingredient for the hard outer coating.
Superfine sugar is strongly recommended. If you don't have superfine sugar, standard granulated sugar will also work, but the resulting shell will have a slightly grainy texture.
4. Place the candy in a jar with cocoa butter. Transfer the jelly beans to a large jar. Add some grated cocoa butter to the jar, as well.
The cocoa butter will help prevent the beans from sticking together as they tumble.
Using a large glass jar will be your cheapest option, but if you have a clean rock tumbler, that would work even better.
5. Tumble the candy for at least 15 minutes. Seal the jar and title it at an approximate 45-degree angle. Turn it in your hands for at least 15 minutes while maintaining this angle.
Tumbling the candy polishes it, which should result in a smoother, harder shell.
If you're using a rock tumbler instead of turning the candy by hand, you should let the candy tumble for roughly two hours. Longer tumbling will result in an even smoother coating.

Part 4 Finishing the Jelly Bean.
1. Dry the beans. If the beans still feel tacky when you remove them from the jar or tumbler, spread them out over a sheet of parchment paper and allow the beans to dry overnight.
As they dry, the coating should also become even harder.
Depending on how sticky the beans feel, you may need to flip them over halfway through the drying process to allow both sides adequate drying time.
2. Enjoy your homemade jelly beans. Once the beans are dry, they're ready to eat!

Things You'll Need.

6 jelly bean molds, Nonstick cooking spray, Large saucepan, Wooden or plastic spoon, Pastry brush.
Candy thermometer, Large bowl or sink, 3 medium bowls, Large jar or rock tumbler, Parchment paper.

Mei 30, 2020

How to Make Nougat

How to Make Nougat.

Nougat is a sweet, versatile confection. Hard nougat can be enjoyed on its own in small chunks, while soft nougat can be added to candy bars, cupcakes, and other treats. The basic procedure for preparing nougat is the same regardless of which texture you prefer; the main difference between soft and hard nougat is merely a change in cooking temperature.

Ingredients Makes 12 to 24 servings.

Basic Nougat : 3 egg whites, 1-1/2 cups (375 ml) granulated sugar, 2/3 cup (160 ml) light corn syrup OR liquid glucose, 1/4 cup (60 ml) water.
Optional Mix-Ins : 2 oz (60 g) unsweetened chocolate, 1/3 cup (80 ml) malted milk powder, 1 cup (250 ml) almonds or other nuts, 1 cup (250 ml) mixed dried fruit, 1/2 cup (125 ml) toffee bits.

Part 1 Part One: Preparations.
1. Line the baking pan. Line the bottom and sides of an 8-inch by 8-inch (20-cm by 20-cm) baking pan with parchment paper. Set it aside for later use.
Alternatively, you could grease the bottom and sides of the baking pan with butter, shortening, or nonstick cooking spray. Using parchment paper will make the pan easier to clean, though.
2. Fill a medium bowl with ice. Place about 3 cups (355 g) of ice in a medium mixing bowl. Set it aside.
The ice may not be necessary, but it's still a good idea to prepare it. If the syrup climbs above the desired temperature while you heat it, you'll need to use the ice to quickly “shock” the temperature back down.
3. Check your candy thermometer. Test the accuracy of your candy thermometer by dipping the tip into boiling water. The temperature should read 212 degrees Fahrenheit (100 degrees Celsius).
Even if your thermometer was accurate the last time you used it, you should still check it again before preparing this or any other confection since your temperature measurements must be precise.
You can still use a candy thermometer that no longer reads the correct temperature. Simply adjust the temperatures in the recipe by the same amount of variation.
4. Melt the chocolate, if applicable. If you want to make chocolate malted nougat, you'll need to chop up and melt 2 oz (60 g) of chocolate before you begin working on the main part of the recipe.
Chop the chocolate into small pieces and transfer it to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each one, until the chocolate is completely melted and smooth.
Set it aside as you work on the main part of the nougat. The chocolate should cool slightly, but not enough to start solidifying.

Part 2 Part Two: Make the Syrup.
1. Combine the sugar, corn syrup, and water. Place these three ingredients in a heavy, medium saucepan. Set the saucepan over medium heat.
2. Cook and stir until the sugar dissolves. Heat the sugar mixture on the stove, stirring continuously, until the sugar granules dissolve and the mixture reaches a boil.
This will usually take about 10 minutes.
If the mixture reaches a boil but sugar crystals are still present on the side of the pan, cover the pan and continue boiling the syrup for 1 to 2 minutes. During this time, the steam should help wash the crystals away.
Alternatively, you can wash down the sides of the pan by scraping them with a wet pastry brush.
3. Allow the mixture to reach the correct stage. Continue cooking the syrup mixture over medium heat until your candy thermometer reads the ideal temperature. For soft nougat, the temperature should reach the soft ball stage and read 238 degrees Fahrenheit (114 degrees Celsius). For hard, chewy nougat, the temperature should reach the soft crack stage and read 275 degrees Fahrenheit (135 degrees Celsius).
This will usually take anywhere from 6 to 12 more minutes.
When preparing soft nougat, you can actually cook the sugar syrup up to 245 degrees Fahrenheit (118 degrees Celsius). Similarly, you can allow the sugar syrup to reach 300 degrees Fahrenheit (149 degrees Celsius) when preparing hard nougat.
If the temperature climbs above your ideal degree range, though, quickly stop the cooking process by sticking the bottom of the pan into your prepared bowl of ice.

Part 3 Part Three: Combine the Syrup and Meringue.
1. Beat the egg whites. As the syrup mixture heats up to the indicated temperature, place the egg whites in a large heat-resistant bowl and beat them with an electric mixer until stiff peaks form.
For hard, chewy nougat that retains its on shape, beat the egg whites until stiff, glossy peaks form. If you'd prefer soft, fluffier nougat, you only need to beat the egg whites until they become frothy.
Note that you can beat the egg whites before you start to cook the syrup if doing so makes you feel more comfortable. They should hold even if you don't use them immediately, and once the syrup reaches the correct temperature, you'll need to work quickly.
2. Temper the egg whites with hot syrup. Once your egg whites are ready and your syrup is hot enough, pour one splash or ladle-full of hot syrup into the egg whites. Mix it into the egg whites using your electric mixer.
If using a stand mixer, set the mixer on low speed before you begin adding the egg whites. If using a hand mixer, begin mixing on low speed immediately after adding the egg whites.
Try to pour the syrup as close to the side of the bowl as possible without actually touching the side.
3. Pour in the remaining syrup. Once you've blended the initial batch of syrup into the egg whites, pour the rest of the syrup in while continuing to beat the mixture at low speed.
Pour the syrup slowly, but try to keep a steady, continuous stream. Continue at slow speed until all of the syrup has been added.
4. Beat until the mixture holds its shape. Once the syrup and egg whites are just barely combined, increase the speed of the mixer to medium and beat for another 2 to 3 minutes, or until the mixture seems thoroughly combined and stiff.
Stiff peaks should form regardless of whether you choose to make hard or soft nougat, but if you started with stiff peaks before you added the syrup, you should notice that the stiff peaks look less glossy during this stage than they did initially.

Part 4 Part Four: Allow the Nougat to Set.
1. Add any desired mix-ins. Once stiff peaks form in the nougat, you should add any mix-ins you wish to use.
To create chocolate malted nougat, add your 2 oz (60 ml) of melted chocolate and 1/3 cup (80 ml) of malted milk powder. Blend in the ingredients using your electric mixer at low speed.
To create bars of chewy nougat with crunchy mix-ins like almonds, dried fruit, or toffee bits, simply add the desired ingredient to the nougat and stir or fold it in using a spatula. You can mix and match or stick to one mix-in, but try not to exceed more than 1-1/2 cups (375 ml) either way.
2. Pour the nougat into the prepared baking pan. Regardless of whether you added any mix-ins, pour the stiff nougat mixture into your lined baking dish. Use a spatula to even out the surface of the nougat.
3. Flatten hard nougat. When preparing hard nougat, place another sheet of parchment paper over the surface of the nougat. Gently press on the nougat through the paper to smooth out the top.
Do not do this if you're preparing soft nougat, however, since the parchment paper will be harder to peel away later.
Leave the parchment paper on the nougat until the mixture cools down.
4. Let it cool down. Allow the nougat mixture to sit out at room temperature until it cools. You'll likely need to wait for several hours.
Soft nougat can be cooled in your refrigerator, but you should always cool hard nougat at room temperature.
During this time, the nougat should set to its final consistency. Hard nougat will actually become too hard to press into. Soft nougat will become more firm, but it should not harden completely.
5. Cut hard nougat into pieces. If you prepared hard nougat, you can cut it into pieces once it cools.
Remove the nougat from the baking pan and peel off the parchment paper from both sides.
Use a sharp knife to cut the nougat into squares. You'll need to rock the knife back and forth to force it through the confection.
6. Store the nougat in an airtight container. Transfer the nougat to an airtight container and store it at room temperature for three days to one week.
For hard nougat, wrap the individual pieces of nougat in wax paper to prevent them from sticking together. You should also keep a layer of wax paper on the bottom of the container and in between stacked layers. Hard nougat should remain good for one week.
For soft nougat, use it immediately or spoon the entire batch into the container and seal tightly. Soft nougat will usually last for about three days.
Note that either type of nougat can remain good for about two months if stored in the freezer. Thaw the frozen nougat for one hour in your refrigerator before using it, though.

Community Q&A.

Question : Can I make this without wax paper?
Answer : You can make it without wax paper, but if you want to keep them from sticking together or save for a few days, wax paper is needed. Also, lining the pan and topping the nougat with wafer paper (also called edible rice paper, even though it’s made from potato starch) makes it easier to work with.

Tips.
Lining the pan and topping the nougat with wafer paper (also called edible rice paper, even though it’s made from potato starch) makes it easier to work with.

Things You'll Need.

8-inch by 8-inch (20-cm by 20-cm) baking pan.
Parchment paper.
Medium bowl of ice.
Candy thermometer.
Microwave-safe bowl (optional).
Heavy medium saucepan.
Mixing spoons.
Pastry brush (optional).
Electric stand mixer or electric hand mixer.
Large heat-resistant mixing bowl.
Spatula.
Wax paper (optional).
Sharp knife (optional).
Airtight container.

Mei 30, 2020