Apple Cider Caramels

One of the many wonderful flavors of Fall is apple cider.  Tart, flavorful, applerific!  I went looking for interesting cider recipes - and when I saw these caramels, I knew I'd have to make them.  Immediately!
This recipe is adapted from one by Elizabeth LaBau on About.com.  The resulting caramels are silky smooth and bursting with Autumn flavor.
This caramel would also be excellent thinned with a little cream and used as a dessert sauce.  Hmmm...there may be a cider caramel sundae in my future!

Apple Cider Caramels

Recipe About.com

Ingredients:

1/2 cup butter

1/2 cup apple cider concentrate (or 3 cups cider reduced to 1/2 cup) 

2/3 cups heavy cream

1 1/2 cups sugar

1/4 cup light corn syrup

1/4 cup water

1 tsp salt

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

1/16 tsp ground cloves

1/4 tsp lemon extract

*apple juice concentrate can be substituted for cider 

Directions:

1.  Line an 8" X 8" pan with parchment paper.  Set aside.

2.  Melt the butter in a large saucepan set over medium heat.  Stir in the cider concentrate, cream, sugar, corn syrup, water, salt, cinnamon, nutmeg, and cloves.  Bring the mixture to a boil.

3.  Cook, stirring often, until the mixture comes to 250°.  Remove the pan from the heat.

4.  Stir in the lemon extract.  Pour the mixture into the prepared pan.

5.  Allow the caramel to cool completely.  Cut into bars or pieces.  Serve!

*Caramels can be wrapped in waxed paper (so they don't stick together).   Store in the refrigerator.

Pumpkin Fudge

One of the many wonderful things about Autumn is cooking with pumpkin.  Breads, cookies, cakes, pies, candies, and more.  Mmmm mmm mmm!
Last year, I made some pumpkin fudge for my family.  I used white chocolate and the result was something like sweet pumpkin pie.  Too sweet, maybe.  While the fudge was eaten, it wasn't devoured - and it wasn't requested again.
Back to the drawing board.
One of my favorite pumpkin combos is pumpkin with chocolate.  It might not sound like it would be a perfect pair, but the flavors are really great together.  Of course, it was a sure fit for fudge.
This recipe is adapted from one at Brown Eyed Baker.  The resulting fudge is a winner.  My family all agreed it was tasty and a perfect Fall candy.

Pumpkin Fudge

Adapted from Brown Eyed Baker

Ingredients:

12 tbsp butter

2 cups sugar

1 cup brown sugar

2/3 cup evaporated milk

1/2 cup canned pumpkin

2 tsp pumpkin pie spice

1 cup semi-sweet chocolate, chopped or chips

7 oz marshmallow creme (or marshmallows)

1 tsp vanilla extract

Directions:

1.  Line a 9" X 13" baking dish with parchment paper.  Set aside.

2.  Combine the butter, sugars, milk, pumpkin, and spice in a medium saucepan set over medium-high heat.

3.  Cook, stirring constantly, until the mixture comes to a boil.

4.  Reduce the heat to medium.  Cook, stirring often, until the mixture reaches 238°.  Remove the pan from the heat.

5.  Add the chocolate, marshmallow, and vanilla to the pan.  Stir vigorously until the chocolate and marshmallow are completely melted and the mixture is smooth and blended.

6.  Pour the fudge into the prepared dish.  Let the candy cool completely.

7.  Cut into pieces and serve!

Banana Fudge

This fudge is actually a second try.  The first one was a regrettable failure: so chocolatey that any trace of banana was obliterated, and with sugar crystals big enough to actually see.  I really wanted to make this work, though, so I found a different (and much better) recipe and started all over again.
This recipe is adapted from one by Elizabeth LaBau on About.com.  I found that this fudge takes longer to cook than a standard version.  It isn't difficult, though, and the results are great!
This candy is smooth and creamy.  You get a nice chocolately flavor and the banana really shines through.  Walnuts would be a great addition, too!

Banana Fudge

Adapted from About.com

Ingredients:

2 cups sugar

3/4 cups banana, mashed very well or pureed

1/2 cup evaporated milk

2 tbsp light corn syrup

2 oz semi sweet chocolate, chopped or chips

1/8 tsp salt

1/4 cup butter, cut into pieces

1/2 tsp vanilla extract

Directions:

1.  Line a 9" X 9" square pan with parchment paper.  Set aside.

2.  Combine the sugar, banana, milk, corn syrup, chocolate, and salt in a large saucepan set over medium-high heat.  Stir until the mixture begins to boil.

3.  Reduce the heat the medium (if the mixture is in danger of bubbling over, you can reduce the heat to medium-low).  Attach a candy thermometer.  Cook, stirring often, until the mixture reaches 240°.

4.  Remove the pan from the heat.  Remove your spoon/spatula, but do not remove the thermometer.  Scatter the butter pieces over the top and add the vanilla extract.  Do not stir!  Let the mixture sit undisturbed until it drops to 110°.

5.  Using a wooden spoon, stir the mixture until it begins to thicken and lose its gloss.  Quickly pour the mixture into the prepared pan and spread into an even layer.  Let the mixture cool completely before cutting.

Honey Caramels

Ahhh...smooth, creamy, buttery caramels.  And with the enticing flavor of honey, not intrusive, but just subtle in the background.  Candy perfection!
This recipe is adapted from one, credited to Alice Medrich, on Leite's Culinaria.  As with a lot of candies, these take a bit of time at the stove.  The results, though, are delightful and well worth the effort.

Honey Caramels

Adapted from Leite's Culinaria

Ingredients:

1/2 cup honey (I used clover)

1/2 cup light corn syrup

2 cups sugar

3/8 tsp salt

2 cups heavy cream

3 tbsp butter, cut into pieces

3 tsp vanilla extract

Directions:

1.  Line a 9" X 9" square baking dish with parchment paper.  Get ready a pastry brush and fill a small bowl with water.  Set aside.

2.  Stir the honey, corn syrup, sugar, and salt together in a large saucepan (have the lid ready) set over medium heat.  Cook, stirring constantly, until the mixture begins to simmer around the edges.

3.  Brush the sides of the pan down with water using the pastry brush (errant sugar crystals can ruin the candy).  Cover the pan with the lid and cook for 3 minutes.

4.  Uncover the pan.  Attach a candy thermometer to the side.  Cook, without stirring, until the mixture reaches 305°.

5.  While the mixture cooks, heat the cream in a pan until it just beings to simmer.  Remove from the heat and keep warm.

6.  Remove the sugar mixture from the heat.  Stir in the butter until melted.  Slowly stir the cream into the mixture.  The cream will foam - do not add too much at a time or it will boil over.

7.  Return the pan to medium-low heat.  Cook, stirring constantly, until the mixture reaches 250°.

8.  Remove the pan from the heat.  Stir in the vanilla.

9.  Pour the mixture into the prepared baking dish.  Let the candy cool completely.

Gumdrops

Here's another great, old-fashioned candy.  What's not to love about gumdrops?  Fruity, chewy, sweet, and pretty - they're even dressed up in sparkles!
After trying time and again to make these at home, following different online recipes, I had almost given up hope.  And then, finally, an idea struck.  Read the ingredients (duh).  Well, gumdrops turn out to be made from starch - not gelatin or pectin as so many recipes call for.  Well, I know of a confection made with starch that is quite similar - lokum (more on that in a future blog).  Of course, gumdrops are thicker and chewier, so some adjustments were needed.  A couple more tests, and I had it.  Gumdrop goodness!
My recipe is based on a lokum formula by Saad Fayed on About.com.  This is not what I'd call a beginner candy.  Experience is helpful, but time and patience are essential.  You will be at the stove for a long while, stirring (and stirring...and stirring).  That said, your effort will all pay off as soon as you take your first taste.
I just love these little candies.  If you're a gumdrop fan, too, I hope you'll give this recipe a try.  You won't be disappointed!

Gumdrops

Katie Christy

Adapted from About.com

Ingredients:

1 cup cornstarch

2 cups water

4 cups sugar

1 tsp cream of tartar

1 cup water

1 tbsp lemon juice

4-6 drops food coloring (optional)

1/2 tsp flavor oil

1/2 cup sugar

Directions:

1.  Line a 9" X 9" pan with parchment paper.  Lightly spray with oil.  Set aside.

2.  In a large saucepan, whisk the cornstarch together with the 2 cups of water.  Set aside.

3.  Stir the sugar and cream of tartar together in a medium saucepan.  Add the water and lemon juice.  Set the pan over medium-high heat and bring the mixture to a boil.  Reduce the heat to medium.  Cook, stirring often, until the mixture reaches 245°.  Remove the pan from the heat.

4.  Whisk the cornstarch mixture until smooth.  Set the pan over medium-high heat.  Whisk until the mixture is very thick.  Remove the pan from the heat.

5.  Whisk a very small amount of the sugar mixture into the cornstarch mixture until smooth.  Add a bit more sugar mixture, whisk until smooth.  Repeat until you have whisked in all of the sugar mixture.  Do not pour too much in at a time or you may get lumps (if you do get a few lumps, strain the mixture before proceeding).

6.  Place the pan over medium-high heat and bring the mixture back to a boil.  Reduce the heat to medium-low.  Cook, stirring constantly (to avoid scorching) until the mixture has reached hard ball stage (perhaps because of the viscosity, I was unable to get my thermometer to accurately measure this mixture).  You can test the doneness by dropping a small amount of the candy into ice water - the mixture should form a ball that does not flatten.  You can also observe the color, which should be similar to honey butter.  Also, take a look at the texture - as you stir the mixture will appear to almost peel away from the bottom of the pan.  If you undercook the mixture a bit, it is still great, but has a consistency more like a fruit slice candy.

7.  As soon as the candy is done, remove the pan from the heat.  Stir in the color and flavoring.  Pour into the prepared pan and spread evenly (the candy is super-sticky, so just do your best).

8.  Let the candy cool to room temperature.  Place the 1/2 cup of sugar in bowl or pie dish (using a cup of sugar will make this job easier, but you will not use it all).

9.  Do this step in batches.  Use lightly oiled kitchen shears to cut the candy first into strips, then into pieces (shears work much better than a knife for this).  Place the pieces directly into the sugar and toss to coat.  Place the coated candies onto a piece of parchment paper.

10.  Let the candies stand for an hour.  Serve!  Store any extras an airtight container in a cool, dry place.

Honeycomb Candy

Honey is a wonderful thing - so delicious, there's just nothing else like it.  I love using it as an ingredient in my cooking and baking.  This light and crispy candy is a great example - it's simply bursting with honey flavor.  
As candy goes, this one is simple.  It doesn't take long to make and requires very few ingredients.  The recipe is adapted from one I found at Playing With Fire and Water.
This candy, with its interesting and intriguing texture, and honey-sweet flavor, is just delectable.  Give it a try!

Honeycomb Candy

Adapted from Playing With Fire and Water

Ingredients:

1 1/2 tsp baking soda

3/4 cups sugar

3 tbsp honey

3 tbsp water

Directions:

1.  Get ready a baking sheet lined with parchment paper.  Very lightly spray the paper with oil.  Set aside.  Premeasure the baking soda and set it aside along with a whisk (you will need fast access to complete the candy).

2.  Stir the sugar, honey, and water together in a small saucepan set over medium-high heat.  Bring the mixture to a boil.  Reduce the heat to medium-low.

3.  Cook, stirring occasionally, until the mixture comes to 301°.  Remove the pan from the heat.

4.  Immediately whisk in the baking soda - just until incorporated, do not overmix or you will deflate the candy.

5.  Quickly pour the candy onto the prepared baking sheet.  Do not spread or touch the candy - any movement can cause it to deflate.

6.  Let the candy cool until lukewarm (10-15 minutes).  Break it into pieces.  Serve or place the candy directly into an airtight container.

Butter Mints

One candy that I loved as a kid, and have ever since, is the after dinner mint.  I'm not talking about Andes, or cream cheese mints, or the swirly hard candy type.  I mean the little pastel ones that melt in your mouth and taste like a peppermint dream.
And now - I can make them myself!  And so can you!  
These mints are traditionally served after the meal at dinner parties, weddings, bridal showers, and baby showers.  Just think how much more special it will be when you tell your guests that the mints are handmade - by you!
This recipe is adapted from one I found at A Musing Florist.  Seldom does one find a candy so easy to make.  I quartered the original recipe because I found this amount to be plenty for a regular dinner with a few guests (makes a small candy-bowl's worth).  If you need more mints, though, you can certainly increase the amounts.  
These are great little mints and I definitely recommend them!

Butter Mints

Adapted from A Musing Florist

Ingredients:

2 cups powdered sugar

1/16 tsp salt

2 tbsp butter, cold

1/4 tsp peppermint extract

2-4 tsp water

Directions:

1.  Place the sugar and salt in the bowl of a food processor.  Pulse a few times to get rid of any lumps.  Add the butter.  Process until the butter in completely incorporated.

2.  Add the extract and 2 tsp of the water.  Process until blended.  The mixture should begin to clump a little.  If the ingredients are still very dry, add another 1/2 teaspoon of water.  Process again.   Add more water as necessary (do not add too much - if the mixture holds together when you squeeze a lump of it, it's ready).

3.  Pour the mixture out on a clean counter (using a piece of parchment paper or plastic wrap is helpful).  Knead the mixture into a rough dough.  Divide the dough into four pieces.  Work with one piece at a time, covering the others with plastic wrap.

4.  Knead the piece of dough until very smooth (you can add a few drops of water at a time if the dough is too dry to hold together).  You can knead a tiny amount of food coloring into the dough if you'd like.  Roll the piece of dough into about four long, thin snakes (about 1/2" diameter).  Cut the snakes into 1/2" pieces.  Spread the cut mints onto a parchment paper-lined baking sheet.  Repeat with the remaining pieces of dough.

5.  Let the mints air dry for 8 hours or overnight.  You can serve now or cover and store in a cool, dry place for 2 days to allow the mints to ripen (for best texture and flavor) before serving.

Tamarind Pate de Fruit

After making Tamarind Balls recently, I wanted to keep going with the ingredient.  Since I was still in a candy mood, I decided to make pate de fruit.
I couldn't find a recipe to fit my ingredient.  I looked and looked and finally came to the realization that I'd have to come up with something on my own.  I ended up basing this recipe on my Strawberry Pate de Fruit.
These candies, like other pate de fruit, take some time to make.  You'll be in the kitchen for a while.  Prepare to stir!  And you'll be glad you did.  The resulting candy is a sweet and sour, unique and compelling treat that's simply addictive.  If you like other tart candies (like lemon), I definitely urge you to try these!

Tamarind Pate de Fruit

Katie Christy

Ingredients:

1 cup water

7 oz packaged tamarind paste, broken into small chunks

3.9 oz apple sauce (one Snack-size)

2 cups sugar

3 oz liquid pectin (I use Certo)

1/4 cup superfine sugar (or regular sugar run through a food processor for about 15 seconds)

Directions:

1.  Line an 8" X 8" baking dish with parchment paper.  Spray lightly with oil.  Set aside.

2.  Bring the water to a boil in a medium saucepan.  Remove the pan from the heat.  Add the tamarind pieces.  Cover and let soak for one hour.

3.  Use your hand to squish the tamarind chunks (a cool, mud-pie type experience).  The goal is the break up the clumps and release the pulp from any fibers and seeds.

4.  Drape a couple of layers of cheesecloth over a medium bowl.  Pour the tamarind mixture into the bowl.  Gather up the edges of the cheesecloth, encasing the tamarind mixture.

5.  Squeeze as much of the liquid and pulp as you can from the cheesecloth bundle.  Put some muscle into it!  

6.  Rinse out the saucepan you used for soaking.  Dry it.  Pour the strained tamarind mixture into the pan (discard the cheesecloth and solids).

7.  Stir the applesauce and 1/2 cup of the sugar into the tamarind.  Set the pan over medium-high heat.  Bring the mixture to 113°, stirring constantly.

8.  Stir in the remaining 1 1/2 cups sugar and the pectin.  Bring the mixture to a boil.  Reduce the heat to medium.  Bring the mixture to 200°, stirring constantly.  Keep the mixture at 200° for three minutes, reducing the heat as necessary.

9.  Bring the mixture to 223°, continue to stir constantly (to avoid scorching).  Keep the mixture at 223° for three minutes, reducing the heat as necessary.

10.  Immediately pour the mixture into the prepared baking dish.  Allow the candy to cool completely.

11.  Put the superfine sugar in a small bowl.  Set aside.

12.  Use an oiled knife or cutter to cut the candy into pieces.  Gently roll each piece in the sugar to coat.

13.  Serve!  To store: cover and chill.

Tamarind Balls

Tamarind Balls are sweet & sour, soft & intriguing little confections.  And, if you've never had one, you should!  
Tamarind is a fruit that grows as a pod on a tree.  It has a hard, papery brown shall with sour, pulpy fruit and large seeds inside.  It's used, among other things, to make jams, beverages, sauces (it's even in Worcestershire sauce), and candies.  
You can buy Tamarind in a few different forms.  It is sold as pods.  It is sold as a liquid concentrate.  And it is available in paste form, kind of like a block of dehydrated fruit.  If tamarind isn't in your local grocery store, you can probably find it in an Asian or Latino market.
There are different ways to go about making tamarind balls.  This recipe, an adaptation of one found at Simply Trini Cooking, is made with sour tamarind pulp and has no add-ins (some people add garlic, black pepper, chili peppers, extra salt, etc).
Tamarind balls are a tasty and interesting candy.  Next time you're feeling adventurous, give 'em a try!

Tamarind Balls

Adapted from Simply Trini Cooking

Ingredients:

8 oz tamarind pulp (removed from the shell)

1 1/2 - 2 cups brown sugar

1/16 tsp salt

1/4 cup white sugar for rolling

Directions:

1.  Place the tamarind pulp and 1/4 cup of the sugar into a medium bowl.  Start kneading the mixture with your hands, separating and discarding the seeds and any tough fibers.  Knead in the salt.

2.  Knead in another 1 1/4 cups of the sugar.  Knead in additional sugar as needed to form a smooth dough that will hold its shape.

3.  Place the white sugar in a small bowl.  Roll the tamarind mixture into tablespoon sized balls.  Roll the balls in the sugar to coat.

4.  Serve!  To store: cover and chill.

Pineapple Pate de Fruits

You might have seen my previous post for Strawberry Pate de Fruit.  As soon as I had my first taste, I was hooked and knew I'd have to try out some more flavors.  Well, today it's pineapple!
I'd love to say that these candies were smooth sailing.  After my fairytale experience with the strawberry, I had high expectations.  Unfortunately, my first attempt at the pineapple pate de fruit was a dismal failure.  
I had used a recipe by Emeril Legasse.  The first problem was the time it took to bring the candy up to temperature.  There was so much liquid, that it was cooking for a long while.  In that time, all of the pineapple flavor was lost - along with the beautiful yellow color, which turned an unattractive orangey gold.  Also, the recipe called for pure pectin, which I take to mean powdered (since liquid has additives).  As soon as I added the pectin, though, the texture was ruined (from silky smooth to kind of pulpy looking).  I went ahead with it anyway - I mean, I'd invested a pineapple, four limes, and time after all.  I followed the recipe to the end.  Many hours passed...  Not surprisingly, the candy never set up properly.  So, what I ended up with was unattractive, ill-textured candy with an almost caramelized, indistinguishable flavor, that wouldn't hold it's shape.  Into the trash it went.
It was time to find a new recipe.  There didn't seem to be a lot to choose from and the ones that I did find weren't what I was looking for.  After a lot of searching, I finally came upon a recipe, credited to Chocolates and Confections by Peter P. Greweling, at The Broken Ganache.  With very little liquid to start with, the cook time was significantly reduced and the pineapple retained its flavor very well.  The color was a lovely, bright yellow.  The recipe used liquid pectin and resulted in a soft and smooth candy.  The result: wonderful pate de fruit - just like I was hoping for!  So - thank you to The Broken Ganache for a very helpful post!
Pate de fruit is such a perfectly marvelous delicacy.  You're doing yourself a real disservice if you don't treat yourself to some - and soon!

Pineapple Pate de Fruits

Adapted from The Broken Ganache

Ingredients:

1 cup pineapple puree

1 1/2 cups sugar

3 oz liquid pectin (I use Certo)

1 1/2 tsp lime juice

1/4 cup superfine sugar (or regular sugar run through a food processor for about 15 seconds)

Directions:

1.  Line an 8" X 8" baking dish with parchment paper.  Spray lightly with oil.  Set aside.

2.  Pour the puree through a fine mesh strainer, into a medium saucepan (this is to strain out any tough fibers and seeds - you should end up with a very small mostly-juiceless lump to discard).

3.  Stir the 1 1/2 cups sugar into the pineapple.  Set the pan over medium-high heat.  Bring the mixture to a boil, stirring often.  Reduce the heat to medium.

4.  Cook, stirring constantly, until the mixture reaches 238°.  Remove the pan from the heat.

5.  Stir in the pectin.  Return the pan to medium-high heat and bring the mixture to a boil.  Once boiling, cook, stirring constantly, for one minute.  Remove the pan from the heat.

6.  Stir in the lime juice.  Pour immediately into the prepared baking dish.  Spread evenly.  Allow the candy to cool completely.

7.  Put the superfine sugar in a small bowl.  Using an oiled knife or small cutters, cut the pate de fruits into pieces.  Toss a few pieces at a time in the sugar.

8.  Serve!  To store: cover and chill.

Maple Candy

Last night, I caught a rerun of Dirty Jobs.  Mike Rowe was visiting a Sugar Camp and one of his tasks was to help make maple candy.  He made a mess, of course, but seeing the candy reminded me that I've never gotten around to making it myself.  Well, it was high time to remedy that!
The first recipe I tried was for something called Maple Sugar Candy.  This was a sandy hard feeling candy, but one that melted in your mouth.  Pretty good, but not for me.  I did a little research after that and then tried again (my final recipe is adapted from Elizabeth LaBau's on About.com).  This one turned out very nice.  The candy was creamy, melted in your mouth, and had that yummy maple flavor (be warned: these candies are very sweet).
Here's the thing.  The successful recipe was incredibly similar to penuche (which is brown sugar fudge).  Comparable mouth feel and flavor.  I might be biased since penuche's one of my favorite candies, but I just don't think these maples were quite as excellent.  Why then, you might be asking, would anyone make the maple candies?  Well, they are really tasty - don't get me wrong.  They have a nice clear maple flavor, which is great.  They're easier to make than penuche - there are only two ingredients and very little labor involved.  I guess it all comes down to preference.
Even if you're a penuche lover like me, I'd encourage you to try these.  Give 'em their day in court.  See which you like best.  And, who said you even have to choose?  There's plenty of room for both candies in our hearts!

Maple Candy

Adapted from About.com

Ingredients:

2 cups real maple syrup (grade B produces a stronger flavor - do not use artificially flavored)

2 tbsp butter

Directions:

1.  Get ready 1-2 silicon molds or line an 8" X 8" baking dish with parchment paper.

2.  Combine the ingredients in a small saucepan set over medium-high heat.  Bring to a boil, stirring often.  Once the mixture is boiling, reduce the heat to medium.  The mixture will get quite foamy, make sure it doesn't overflow!

3.  Stop stirring.  Attach a candy thermometer.  Cook until the candy reaches 235°.  Remove the pan from the heat.  Leave the thermometer where it is.

4.  Allow the candy to cool in the pot, undisturbed, until it reaches 175° (I read that there is also a Maple Fudge - sounds even more identical to penuche - the difference being that you wait until the candy drops to 160° - 110° before moving on to the next step, then pour into a prepared baking dish).

5.  Remove the thermometer.  Stir the candy with a wooden spoon until it loses it's gloss.  Do not over-stir or the candy will harden in the pot and be unpourable.

6.  Pour/spoon the candy into the prepared molds or baking dish and let cool completely.

7.  Unmold (cut into squares if you used the baking dish) and serve!