Onr of the best aspects and even gifts of the holidays is hoemmade . As easy as it is to eat, it's tricky to make. Luckily there's help to guide you through in making the three most popular - fudge, caramel and nougat.
Regular contribtur and baking cookbook author , Claire Saffritz wrote about these goodies in yesterday's New York Times Food section.For any of these candies she strongly recommnends a candy thermometer, along with a heavy saucepan that won't cause scorched candy and a kitchen scale for exact measuring. The first and easiest recipe is fudge.Hers is a rich blend of cocoa powder and dark chocolate chips, butter and whole milk. There's also corn syrup and honey along with granulated sugar, vanilla extract and salt. Home confectioners must cook the fudge into "soft ball "phase, meaning the candy forms a soft ball when dropped into water. The mixture should be cooked at 235 degrees Farenheit and stirred constantly. The sugars and cocoas are first cooked separately and then combined. .Once the fudge hits the soft ball phase then take it off the heat and poured in a pan lined with parchment paper and cooking spray. It'll keep up to a month.
Caramels start with sugar, cream and butter . Ms. Saffitz also infuses the cream with coffee to counteract all that sweetness.Unlike with the fudge, don't stir the mixture and wash down the saucepan walls with a wet pastry sauce to avoid any crystallization.It's cooked until the hard ball stage which is putting a good drop of the mixture into cold water and seeing to become a hardy chewy ball. The hardest candy to create is nougat. It's an eleaborate mix fo egg whites, sugar and nuts. The pistacchios are toasted first then the egg whites salt and sugar are whipped in a stand mixing bowl (think meringue) After this heat the corn syrup, sugar and water together . Cooked honey is also added in and hotne finally the meringue mixture , This really is a two person venture with one mixing the egg white while the other watches and stirs the syrup. This last is added to the mix and it's beaten until the nougat is voluminous. The nuts are then added and the candy is poured into a parchment paper lined pan to set. Let it set for six hours to overnight before cutting into squares.
There's nothing like the sweet treat of candy as a gift. It's a great present, full of homemade ingredients and careful cooking. Make a batch of fudge , caramel or nougat for your holiday sweetie.
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