That's not to say there isn't bubbly tonight. Nor will we be lacking for caffeine or sugar! While I seriously doubt anyone's about to go about making candy today, certainly not this late, these two treats are relatively simple to put together, need a minimum number of ingredients, and look dang impressive either as decorations or wrapped for gifts.
Passing these on to Mom's Test Meal Mondays #23 and Gluten Free Monday #14
Bubble SugarMakes enough for 12 cupcake decorations
3/4 cup sugar
pinch salt
1/3 cup water
2 tbsp corn syrup
3 tbsp alcohol (like vodka, rum, gin, vermouth, or a your favourite flavoured variation)
- Bring sugar, salt, water and corn syrup to a boil in a small saucepan over medium-high heat, stirring until the sugar dissolves.
- Stop stirring and cook the candy to 315°F measured on a candy thermometer.
- Meanwhile, take a piece of parchment paper and crumple it, then gently smooth it out (keeping most of the wrinkled effect) and place on a rimmed baking sheet.
- Right before the sugar reaches 315°F, spread the alcohol over the surface of the parchment with your hands (you may need a bit of extra alcohol to cover completely).
- When the sugar reaches 315°F, remove the candy thermometer and, tilting the baking sheet slightly, carefully begin pouring the sugar syrup on the top of the sheet, so it runs down the parchment paper.
- The alcohol will make the sugar bubble.
- Allow sugar to cool, undisturbed, until fully set, at least 6 hours.
- Carefully peel the paper from the back of the bubble sugar, and break it into small pieces to use as decoration.
- Store at room temperature in a paper bag, away from heat and moisture.
Calories: 63.6
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 4.1 mg
Total Carbs: 15.2 g
Dietary Fiber: 0.0 g
Protein: 0.0 g
If you find come the eleventh hour that you're just starting to droop a touch, I've got you covered. This brittle is packed with coffee extract, coffee beans and sugar (duh) and tastes like a cup of the strong sweet brew from Greece. Use good quality, medium roast beans for the best result!
Coffee Bean Brittle
Coffee Bean Brittle
1 cup sugar
2 ½ tbsp golden corn syrup
¼ cup water
Pinch sea salt
1 ½ cups coffee beans
¼ tsp extra strength coffee extract
2 ½ tbsp golden corn syrup
¼ cup water
Pinch sea salt
1 ½ cups coffee beans
¼ tsp extra strength coffee extract
- Line a rimmed baking sheet with a silpat or heavily grease it, set aside.
- Combine sugar, corn syrup, water, and salt in a deep saucepot.
- Place over high heat and cook, without stirring, 3 minutes.
- Turn heat to medium and continue to cook, without stirring, until sugar reaches 230°F on a candy thermometer.
- Cook and stir until you reach 280°F (soft crack).
- Add the coffee beans and extract and cook, stirring constantly until you reach 300°F.
- Immediately pour onto the lined baking sheet and spread mixture into an even layer
- Cool completely, then break into pieces.
Calories: 49.0
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 3.9 mg
Total Carbs: 12.6 g
Dietary Fiber: 0.0 g
Protein: 0.2 g
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