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Chocolate Fudge
Ingredients:
2 Cups Confectioner's Sugar (packed)
1/2 Cup Brown Sugar (either light or
dark)
1/4 Cup Milk or Cream
1/2 Stick Butter or Margarine (1/8
pound)
2 Tbs.. Pure Cocoa (heaping, click
link)
1/4 tsp. Salt
1/2 tsp. Vanilla
Directions:
Step 1 - Put the Milk, Brown Sugar,
Salt and Butter (or Margarine) in the top of the double boiler and bring to a
boil. (directly on the stove)
Step 2 - Put water in the bottom of a
double boiler about 1/3 full and bring to a boil.
Step 3 - Put the top of the double boiler on the bottom and add the
Confectioner's Sugar, gradually, stirring constantly.
Step 4 - Add the Cocoa and the Vanilla flavor and mix in
thoroughly (eliminate all lumps by stirring.)
Step 5 - Test the temperature of the
mixture, it should be about 160 degrees F to 170 degrees F. If it is too low
keep heating over the double boiler until it is at least 160 degrees. If too
hot take off bottom of double boiler and mix for one or two minutes.
Step 6 - Cast the liquid candy into the rubber molds using a funnel
and stick. If the liquid is too thick to cast easily add one or two teaspoonful
of water to the pot and mix in thoroughly.
Step 7 - When set shake out of molds.
Cool and serve.
Chefs Note: To make plain fudge leave out the Cocoa and add only vanilla.
Molded Marzipan Shapes
Ingredients:
1 Egg White
1/2 pound Confectioner's Sugar
1/2 pound (approximate) Almond Paste
6 drops Vanilla Paste
Color as desired
Directions:
Step 1 - Put the egg white in a bowl and
beat slightly.
Step 2 - Add the powdered sugar and
mix in.
Step 3 - Break the Almond Paste into
small pieces.
Step 4 - Add about half of the sugar
mixture to the Egg white and mix with beater, and add color if desired.
Step 5 -Take the mixture out of the
mixer and add the balance of the almond pasted by kneading it in. Adjust the
mixture if necessary to a firm dough by adding more
powdered sugar. Form the dough into small balls (just enough to fill a single
cavity in the mold) and roll the balls into granulated sugar.
Step 6 - Press the sugared balls into
the mold (mold must be dry and clean - do not oil) and then turn the mold over
and candies should drop out.
Note: If candies stick a little bit,
add a little more powdered sugar to the mixture and try again. Dough should be
dry enough not to stick when rolled granulated sugar.
Step 7 - Put finished candies on
waxed paper and permit to stand until dry on the surface. These also turn out great in our candy molds!
Party Butter Creams
Ingredients:
2 Cups (packed) Confectioner's Sugar
1/2 Cup Granulated Sugar
1/4 Cup Water
1/4 Stick of butter or Margarine
1/8 tsp. Salt
1 tsp. Vanilla Extract
Directions:
Step 1 - Put the Water, granulated
sugar, salt and butter (or margarine) in top of a double boiler and bring to a
boil. (directly on the stove)
Step 2 - Put water in the bottom of a
double boiler about 1/3 full and bring to a boil.
Step 3 - Put the top of the double
boiler on the bottom and add the Confectioner's sugar, gradually, stirring
constantly.
Step 4 - Be sure butter or margarine
is completely melted then add the flavor.
Step 5 -Test the temperature of the
mixture, it should be about 160 degrees F to 170 degrees F. If it is too low
keep heating until it is at least 160 degrees. If too high just take off bottom
of double boiler and mix for a minute or two.
Step 6 - Cast the liquid candy into
the rubber molds using a funnel and stick.
Step 7 - When set shake out of molds.
Cool and serve.
Chefs Note: Other flavors may be added to the recipe. Our Vanilla is pure and
organic.
Creamy Dinner Mints
Ingredients:
2 Cups Confectioner's Sugar
1/2 Cup Granulated Sugar
1/4 Cup of water
Peppermint flavor (to taste)
Directions:
Step 1 - Put the water and granulated
sugar in the top of a double boiler and bring to a boil directly on the stove.
Step 2 - Fill the bottom of a double
boiler about 1/3 full of water and bring to a boil.
Step 3 - Put the top of the double
boiler on the bottom and add the confectioner's sugar, gradually, stirring all
the time.
Step 4 - Add the flavor and then test
the temperature of the mixture with a thermometer. It should be around 160
degrees - 170 degrees F. If too low heat until at least 160
degrees. If too high take off the bottom of the double boiler and mix
for a minute or two.
Step 5 - Cast the liquid candy in
rubber molds using a funnel and stick.
Step 6 - When set shake out of molds
permit to cool and serve.
Butterscotch Hard Candy
Ingredients:
2 Cups Granulated Sugar
1 Cup Light Karo
Syrup (Corn Syrup)
1/2 Cup Water
4 Tbsps.
Butter or Margarine (1/2 stick)
1/2 tsp. Salt
1 tsp. Vanilla Paste (also called puree)
Directions:
Step 1 - Lightly oil the rubber molds
with salad oil.
Step 2 - Put the sugar, Karo syrup, water and salt in a two quart sauce pan.
Step 3 - Put on stove, turn on heat
and mix until candy boils.
Step 4 - Cover for one minute.
Step 5 - Remove cover and cook
without stirring to 290 degrees F by Thermometer or (until the candy forms a
hard ball when dropped in water)
Step 6 - Add the butter (or
margarine) and continue cooking until the candy is medium brown, stirring constantly.
Step 7 - Take off stove promptly and
add the vanilla, mix.
Step 8 - Cast into rubber molds using
the funnel.
Note: CAUTION - Be very careful not
to spill any of the candy on you as Hot Hard candy can cause severe burns.
Step 9 - When cool remove candy from
molds by pressing it out.
Step 10 - When cool wrap candy in
waxed paper and store in either a tightly covered tin or in a plastic bag which
is sealed tight, as candy will get sticky if left exposed.
Chefs Note: If, by chance, candy does get sticky
just roll it in granulated sugar or confectionery sugar.
Molded Marzipan Shapes
Ingredients:
2 Cups Granulated Sugar
1 Cup Light Karo
syrup (Corn Syrup)
1/2 Cup Water
Color as desired
Flavor as desired
Directions:
Step 1 - Lightly oil the rubber molds
with salad oil.
Step 2 - Put the sugar, Karo syrup and water in a 1 1/2 quart sauce pan and put on
stove.
Step 3 - Cook on high until it boils,
stirring constantly.
Step 4 - Cover for one minute.
Step 5 - Remove cover and cook to 290
degrees F (or until candy forms a hard ball when dropped into cold water.) Do
not stir.
Step 6 - Take off stove, add flavor
and color and mix in carefully.
Step 7 - Cast into rubber molds using
the funnel and stick.
CAUTION: Be very careful not to spill any of the hot hard candy on
you as it can cause severe burns.
Step 8 - When cool remove from molds
by pressing out.
Step 9 - When cool wrap candy in
mixed paper and store in either a tightly covered tin or a well sealed plastic
bag. If, by chance, candy does get sticky just roll it in granulated sugar.
Hard Candy
Ingredients:
27 oz. Sugar
21 Tbsps. Water
3/4 tsp. Cream of tartar
Directions:
Oil molds slightly.
Step 1 - Combine sugar, water and cream of tartar.
Step 2 - Cook medium heat until ready
to come to a boil.
Step 3 - Turn up to high, put in thermometer. It should be up
to 300 degrees F in about 20 minutes.
Step 4 - After it comes to a full
boil, add about five drops of liquid color.
Step 5 - After it reaches 300 degrees
F remove from stove and flavor.
Step 6 - Let temperature cool to 280
degrees. When it comes to a clear state, pour.
Butter Mints
Ingredients:
1 box Confectioner's Sugar (except
1/4 cup)
1/4 Cup Melted margarine or butter
7 drops of coloring
7 drops of Oil of peppermint.
2 1/2 to 3 Tbsps.
Evaporated Milk
Directions:
Step 1 - Combine in bowl: confectioner's
sugar, margarine or butter, coloring and oil of peppermint.
Step 2 - Mix with fork until all is
moist.
Step 3 - Add milk.
Step 4 - Mix with hand until
workable. Do not get too moist.
Step 5 - Press into mold and remove
immediately.
Chefs Note:
These freeze nicely.
Mints with Cream Cheese
Ingredients:
1/4 of 8 oz. Package of cream cheese
(room temperature)
1/4 tsp. Oil of peppermint
1 2/3 cups Confectioner's Sugar
Color as desired
Directions:
Step 1 - Mash cheese, add flavoring and
coloring, mix in sugar.
Step 2 - Kneed with hands until like
pie dough.
Step 3 - Roll in balls size of
marbles.
Step 4 - Place on side in small
amount of granulated sugar.
Step 5 - Press sugar side in mold, unmold at once.
Sparkling Mints
Ingredients:
1 box Confectioner's Sugar
1 stick Butter or Margarine
1/3 cup White Karo
syrup
Dash of salt
Color and flavor to taste
Directions:
Step 1 - Mix butter or margarine, syrup
and salt thoroughly until creamy with mixer.
Step 2 - Add confectioner's sugar and
work with hands until consistency of dough.
Step 3 - Press into mold and remove
immediately.
Whip Cream Mints
Ingredients:
1 stick Butter or Margarine
5 to 6 cups Powdered Sugar
1/4 cup Whipping Cream (do not whip)
Color and flavor as desired
Directions:
Step 1 - mix thoroughly.
Step 2 - Press into mold and remove
immediately.
Party Mint Candies
Ingredients:
1/3 cup Heavy cream
1/2 cup Melted butter
1 Egg white
1 tsp. Cream of tartar
1/8 tsp. Peppermint oil or flavoring
of choice to taste
2 lbs. Confectioner's sugar, sifted
Liquid paste or paste food color, as desired
Directions:
Step 1 - In a small saucepan heat heavy
cream until hot, but not boiling.
Step 2 - In mixing bowl combine heated
cream, butter, egg white, cream of tartar, flavoring and food color (if all
candies are to be the same color).
Step 3 - Gradually add confectioner's
sugar and blend together thoroughly. If several colors of candy are desired,
divide mixture and work in colors as desired.
Step 4 - For ease of handling, chill
mixture and keep well-covered, in refrigerator for about 15 minutes. If sticky,
work in additional confectioner's sugar.
Step 5 - Press into rubber mold, as
directed above, and unmold at once onto parchment or
wax paper. (Yield: about 14 dozen candies - 2 1/2 lbs.)
Sugar Plums
Ingredients:
1/4 cup Heavy cream
1/2 cup Butter
5 1/4 to 5 1/2 cups Confectioner's
sugar
Color and flavor as desired
Directions:
Step 1 - In small saucepan heat cream
until hot, but not boiling.
Step 2 - In mixing bowl, cream
butter; gradually add 3 cups confectioner's sugar and blend thoroughly
together.
Step 3 - Add heated cream, flavoring
food coloring (if all candies are to be the same color).
Step 4 - Then gradually add remaining
confectioner's sugar until desired consistency is reached. If several colors of
candy are desired, divide mixture and work in colors as desired.
Step 5 - Pinch off a small amount;
roll between palms of the hands to form a small ball.
Step 6 - Press into the mold and unmold at once. (If desired, dip ball in granulated or
sanding sugar and press, sugar side down, into mold.) (Yield: 1 1/2 lbs.)
Chefs Note:
Rubber candy molds may also be used for molding fancy, dainty cookies.
Cordial Cherries on a Stem
Ingredients:
18 Cherries with stems (drained 24
hours before use)
1/4 pound Inverted Sugar (Nulufond, Amber-fond, etc..)
1 1/2 Tbsps.
Cherry Juice
1 drop Vanilla Extract
Directions:
Step 1 - Mix Nulufond,
Cherry juice and flavoring with a fork (should be heavy like bread dough).
Step 2 - Wrap mixture
around cherries completely, put in mold, place in freezer for 5 to 10 minutes, demold and dip in melted chocolate.
Chefs Note:
Cherries need six to twelve hours for centers to liquify.
Creamy Fudge
Ingredients:
3 cups Granulated sugar
3/4 cup Margarine
2/3 cup Evaporated milk
7 oz. jar Marshmallow cream
1 tsp. Vanilla Paste
16 oz. Dark chocolate coating
Directions:
Step 1 - Combine sugar, margarine and
evaporated milk in heavy saucepan.
Step 2 - Bring to a boil, stirring
constantly. Continue boiling 5 minutes over medium heat. Stir constantly to
prevent burning. Remove from heat.
Step 3 - Add chocolate, marshmallow
and vanilla. Stir well until blended.
Step 4 - Pour into rubber molds using
funnel. Tap on counter to remove any air bubbles.
Molded Party Cookies
Ingredients:
2 1/2 cups All-purpose flour
3 Tbsps.
Cornstarch
1/4 tsp. Salt
1 cup Butter or oleo
1 1/3 cup Sifted sugar
1 Egg
1 tsp. Extract or
1/4 tsp. Oil flavor
Color and flavor as desired
Directions:
Step 1 - Sift or stir together flour,
cornstarch and salt.
Step 2 - In mixer bowl cream butter
and confectioner's sugar together.
Step 3 - Add egg; beat until fluffy.
Note: If all cookies are to be the
same flavor and color, add flavoring and food coloring along with egg.
Otherwise flavoring and food coloring are worked into the dough after it is
made and divided into equal portions.
Step 4 - Add dry ingredients; mix
well.
Step 5 - Chill dough for one hour or
more.
Step 6 - TO FORM COOKIES: Take a
small amount of dough and roll in palms of hands. Press one side into
granulated sugar, then put sugared side down into rubber mold, press firmly and
level off top. (For two-toned flowers - put green dough into stem portion and
fill the remainder with flower dough.) Unmold at once
onto lightly greased or Teflon-lined cookie sheet.
Step 7 - Bake in
preheated 300 degree oven for 20 to 25 minutes or until cookies are a
light straw color on bottom. DO NOT BROWN. Serve plain or use pastel glaze. May also be dipped in Chocolate coating. Any recipe that
does not rise in baking may be used.
Jelly Candy
Ingredients:
1 box Sure-Jell fruit pectin (Do not
substitute)
3/4 cup Water
1 cup Sugar
1/2 tsp. Baking soda
1 cup Light corn syrup
1/2 tsp. Oil flavoring or as desired
Directions:
Oil and sugar molds.
Step 1 - In a pan combine Sure-Jell fruit pectin,
water, baking soda and place over moderate heat. It will foam up. Stir until
there is no foaming action. This will take approximately three to five minutes.
Step 2 - In a separate pan, combine
sugar, light corn syrup and oil flavoring. Let this come to a boil.
Step 3 - Pour Sure-Jell mixture
slowly into boiling sugar.
Step 4 - Bring up to 224 degrees F.
Remove from heat
Step 5 - Stir in the desired coloring
and pour into molds with funnel.
Step 6 - Let stand until firm.
Basic Uncooked Fondant
Ingredients:
2 1/2 Tbsps.
White Karo syrup
1 can Eagle brand condensed milk (not
evaporated milk)
1/2 pound Butter
3 pounds 10 X (Powdered) Sugar
Directions:
Step 1 - Melt butter.
Step 2 - Mix melted butter, Karo syrup and Eagle brand milk well in a large bowl.
Step 3 - Gradually add your sifted
powdered sugar, and knead until consistency of pie dough.
Step 4 - Divide and flavor.
Chefs Note:
A great chocolate & dessert glaze. Add preserves, nut meats, peanut butter
or coconut to get a variety of fillings.
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