The Baking Podcast Ep 54: Holiday Candy Part 1

Who doesn't love homemade holiday candies? The sisters ADORE them. Join us to discover two seldom made candies that are easy to make, delicious and sure to impress your loved ones.

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The recipes!

Soft Nougat

9g bittersweet chocolate

30g cocoa butter

55g milk powder

30g powdered sugar

55g egg whites

55g glucose 1 (or corn syrup)

522g sugar

144g water

600g glucose 2 (or corn syrup

11g vanilla extract

140g roasted unsalted nuts I like almonds no need for chopping

 

 

Method:

1. If using nuts, keep them warm in a bowl at 200 degrees
2. Melt together the chocolate and the cocoa butter. Keep Warm
3. 2. Sift together the milk powder, cocoa powder and confectioners sugar
4. Combine egg white and 1st glucose in a mixer
5. Heat sugar, water and glucose 2 on high heat. At 235degrees, begin to whip egg whites on medium high speed. When the sugar reached 235 degrees begin to whip egg whites on medium high spped. When the sugar reaches 245 degrees, reduce the mixer speed and slowly pour into the whites
6. Increase mixer to medium high speed again and continue to whip until the mixture cools (it will still be hot to the touch on the bowl, but tolerably hot), about 10 to 15 minutes
7. Add the vanilla by hand, followed by the melted chocolate/cocoa butter and then the sifted ingredients, change briefly to the paddle attachment to combine (or combine by hand)—nuts if desired
8. Spread mixture into an 8x8 one half inch franc and cover with a piece of oiled parchment paper….if you don’t have a frame use a 8x8 baking dish lined on all sides with oiled parchment paper
9. Allow to sit overnight to set
10. Cut with an oiled knife and wrap immediately

 

 

English Toffee

330g butter

124g water

412g sugar

41g glucose (or corn syrup)

4g Salt

89g chopped almonds unsalted and toasted

 

Method

1. Put almonds in a bowl and keep warm in oven @200 degrees
2. Place the butter, eater and sugar in a large and heavy pot and cook over medium high heat while stirring constantly
3. Add the glucose
4. Continue cooking the mixture while stirring until golden brown and at least 310 degrees. NOTE: if it’s golden brown it will be at least 310 degrees! 😊
5. Off heat, add the almonds and salt in pan and swirl in pan to incorporate
6. Pour the toffee onto an oiled granite or silpat (or oiled parchment on cookie sheet), spread out QUICKLY and to about 1/8” think, try not to over agitate the toffee
7. While the toffee is still hot, score to a desired size with a knife or pastry wheel
8. Allow to cool completely, cut toffee into pieces along the score
9. Spread or dip the cooled toffee in tempered chocolate

Keep protected from humidity