Howcast

How to Make Sugar Glass

Howcast — Fri, 11 Feb 2011 12:45:32 +0000

Instructions

Step 1: Combine ingredients Combine the water, corn syrup, sugar, and cream of tartar in a large saucepan. Stir to combine them and heat them slowly over low heat.
TIP: If the heat is too high, the sugar mixture will caramelize and turn brown.
Step 2: Heat to hard-crack stage Use a candy thermometer to bring the mixture up to the hard-crack stage — around 290 to 300 degrees Fahrenheit.
TIP: Carefully mix in a few drops of food coloring to create a stained-glass appearance.
Step 3: Spray sheet pan Spray a sheet pan liberally with a nonstick cooking spray or use a silicone mold if you have one.
Step 4: Pour the sugar mixture Pour the mixture into the pan quickly and evenly as it will start to set as soon as it is removed from the heat — be careful and avoid being burned.
Step 5: Shake the pan or mold Shake and tip the pan to get even coverage and to level the mixture. Wait an hour for the candy mixture to cool completely.
TIP: Use a pin to pop any bubbles so the glass has a smoother and more convincing texture.
Step 6: Remove glass Remove the sugar glass from the pan by dragging a hot knife along the edges and then prying it up. A silicone baking mat should fold back and release more easily.
Step 7: Refrigerate until ready Refrigerate the sugar glass until it’s ready to use. Enjoy your prop glass while it lasts.
FACT: The first nuclear bomb test in New Mexico created a crater 800 yards across and melted the desert sand into a gray-green glass shell called trinitite.

You Will Need

2 c. water
1 c. corn syrup
3 1/2 c. white sugar
1/4 tsp. cream of tartar
Candy thermometer
Sheet pan
Nonstick cooking spray
Silicone baking mat
Food coloring (optional)
Pin (optional)

How to Caramelize Sugar

Howcast — Tue, 11 Jan 2011 14:15:52 +0000

Instructions

Step 1: Combine sugar and water over medium-low heat Combine the sugar and water in your heavy-bottomed saucepan over medium-low heat.
TIP: Add a drop of lemon juice to keep the mixture from hardening or crystallizing too quickly.
Step 2: Stir constantly until sugar dissolves Stir constantly with the wooden spoon until the sugar dissolves and the mixture starts to simmer.
Step 3: Put the candy thermometer in the mixture Attach the candy thermometer to the saucepan and lower it into the mixture. Be sure that it doesn’t touch the bottom of the pan.
Step 4: Turn the heat to high; bring mixture to a boil Turn the heat to high and bring the sugar mixture to a boil. Do not stir the mixture while it’s boiling or the sugar will crystallize.
TIP: Keep the temperature under 375 degrees to avoid burning your sugar.
Step 5: Caramelize until mixture is an amber brown color Allow the sugar mixture to caramelize until it reaches an amber brown color. Remove the pan from the heat immediately.
Step 6: Place pan in a large bowl of ice water Place the pan in a large bowl filled with ice water to stop the caramelizing process and keep your sugar from getting burned. Use the caramelized sugar immediately in your favorite dessert or sweet treat.
FACT: Per capita, American adults ate about 44 pounds of sugar in 2007, compared with about 40 pounds of high-fructose corn syrup.

You Will Need

1 c. granulated sugar
u00bc c. water
Equipment:
Heavy-bottomed saucepan
Wooden spoon
Candy thermometer
Drop of lemon juice (optional)

How to Make Gummy Candy

Howcast — Thu, 16 Sep 2010 08:15:47 +0000

Instructions

Step 1: Stir in gelatin Mix your favorite flavor gelatin and the unflavored stuff with the cold water in the measuring cup, a little at a time, stirring constantly to prevent clumping.
Step 2: Rest Allow the mixture to rest for at least 10 minutes so the gelatin has time to absorb the water.
Step 3: Melt gelatin mixture Melt the gelatin mixture by placing the measuring cup in a pot of simmering water and stirring the mixture until it melts.
TIP: Add a pinch of powdered Vitamin C to make the gummies sour.
Step 4: Fill molds Fill your silicone mold with the gelatin using a large syringe or a turkey baster for easy and even filling.
Step 5: Cool candy Let your gummies cool to room temperature on a counter or table, or put them in the refrigerator if you’re in a hurry.
Step 6: Peel back mold Peel back the mold to release your gummy candy. No oil or spray is needed. Enjoy immediately or pack them away for later.
FACT: The gummy bear was invented in 1922.

You Will Need

1 package flavored gelatin
3 tsp. unflavored gelatin
u00bd c. cold water
A heat-proof measuring cup
A heat-proof spatula
A large pot
A large syringe or turkey baster
A silicone candy mold
Powdered Vitamin C (optional)

How to Make Delicious Dipping Chocolate

Howcast — Wed, 19 May 2010 10:46:27 +0000

Instructions

Step 1: Grate chocolate Grate your chocolate with the cheese grater. The chocolate can be sweet, unsweetened, semisweet, or milk chocolate.
Step 2: Melt chocolate Melt the chocolate slowly in the upper half of double boiler over boiling water.
Step 3: Stir the chocolate Stir the chocolate while it melts — at about 130 degrees Fahrenheit. Then remove the chocolate from the heat and allow it to cool for 15 minutes, to about 88 degrees.
TIP: Check the temperature with a candy thermometer.
Step 4: Coat candy centers Coat individual candy centers or pieces of fruit one at a time in small amounts of chocolate.
TIP: Make sure the fruit is room temperature.
Step 5: Remove candy Lift the dipped pieces with a fondue fork and place them on a wire rack above a drip pan
FACT: Switzerland is the world’s largest consumer of chocolate.

You Will Need

Chocolate
Cheese grater
Double boiler
Candy or fruit centers
Fondue fork
Wire rack
Drip pan
Candy thermometer (optional)

How to Make Peanut Butter Chocolate Bars

Howcast — Wed, 19 May 2010 10:31:01 +0000

Instructions

Step 1: Prepare pan Prepare the baking pan by lining it with parchment paper and spraying it with cooking spray.
Step 2: Mix peanut butter, vanilla, baking soda Mix the peanut butter, vanilla, and the baking soda in a small mixing bowl and set it aside.
Step 3: Heat sugar, water, corn syrup Heat the sugar and water in the medium saucepan over medium heat. Constantly mix until the sugar dissolves completely. Then bring it to a boil and stir in the corn syrup.
Step 4: Cook syrup Cook the syrup until it reaches 300 degrees on your candy thermometer, and then remove it from the heat.
TIP: Carefully watch the temperature so the syrup does not burn.
Step 5: Let candy sit Slowly pour the candy into the prepared pan and let it sit for 2 minutes. Then score the candy into 10 pieces with a knife and set it aside for at least 4 hours.
Step 6: Prepare chocolate Put the chocolate in a microwave-safe bowl and cook it on medium, stirring every minute, until it melts. Then let the chocolate cool for five minutes.
Step 7: Remove bars Remove the candy from the pan while the chocolate is cooling. Line a baking sheet with parchment paper and set it nearby.
TIP: Use the knife to cut along the scored lines again if needed.
Step 8: Dip candy Use a dipping tool to dip the candy into the chocolate, allowing the excess to drip back into the bowl. Then place the bars on the baking sheet and refrigerate them for 10 minutes.
Step 9: Serve Serve these delicious bars once the chocolate has set.
FACT: Wealthy 16th and 17th century Europeans drank hot chocolate for health reasons.

You Will Need

Nonstick cooking spray
1 c. chunky peanut butter
1 tsp. vanilla extract
u00be tsp. baking soda
2 c. granulated sugar
u00bd c. water
u00be c. light corn syrup
1 lb. chocolate candy coating
8″ x 8″ pan
Parchment paper
A candy thermometer
A baking sheet
A dipping tool

How to Fry a Candy Bar

Howcast — Thu, 11 Mar 2010 15:16:13 +0000

Instructions

Step 1: Chill candy bar Chill your candy bar for at least 20 minutes in the freezer before frying.
Step 2: Heat oil Pour 4 cups of oil into a pot and heat until it reaches 375 degrees Fahrenheit.
Step 3: Make batter Make the batter to coat the candy bar by combining the egg, the remaining tablespoon of oil, and the milk in the mixing bowl.
Step 4: Whisk in remaining ingredients Whisk in the baking powder and the flour until all the ingredients are mixed together. Refrigerate the batter for a couple of minutes to thicken. Pour a small amount of flour on a plate for dredging.
Step 5: Dip in batter Dredge the candy bar in flour; then submerge it in the batter. Retrieve it with the tongs.
TIP: Make sure the candy bar is fully coated in batter.
Step 6: Place in oil Carefully lower the candy bar into the oil with the tongs, making sure not to splash. Fry the candy bar for approximately 2 minutes or until it is golden brown.
Step 7: Take out with tongs Grab the candy bar with your tongs to remove it from the pot and place on the paper towel. Let it cool and enjoy.
FACT: In 2008, customs officials in New Jersey seized almost 9 pounds of heroin concealed inside chocolate candy bars.

You Will Need

Your favorite candy bar
4 c. plus 1 tbsp. canola oil
Egg
1 c. milk
1 tsp. baking powder
1 c. flour
plus a few tablespoon
A candy thermometer
A whisk
Tongs

How to Make Fudge

Howcast — Mon, 08 Feb 2010 12:01:44 +0000

Instructions

Step 1: Mix Mix the sugar and cocoa together in the large saucepan. Then add the corn syrup and evaporated milk.
Step 2: Cook Cook the mixture over medium heat, stirring until it reaches 234 to 240 degrees Fahrenheit on a candy thermometer. Remove from heat.
TIP: Test for doneness by dripping a small drop of the mixture into cold water. If it forms a soft ball, it’s done.
Step 3: Add butter Stir the butter and vanilla into the fudge mixture and beat thoroughly.
TIP: You can also add chopped walnuts or pecans.
Step 4: Transfer to dish Pour the fudge immediately into a buttered, rectangular glass dish – the mixture hardens quickly. Use a spatula to spread it evenly in the dish.
Step 5: Set, cut, and serve Allow the fudge to set for a few hours, and then cut it into squares and serve. Fudge can be refrigerated in an airtight container for up to 1 week.
FACT: Composer and fudge enthusiast Cole Porter had a standing order for 9 pounds of fudge to be shipped to him monthly.

You Will Need

3 c. sugar
4 tbsp. cocoa powder
3 tbsp. light corn syrup
1 c. evaporated milk
6 tbsp. butter
1u00bd tsp. vanilla extract
A large saucepan
A candy thermometer
A glass baking dish
A spatula
1 c. chopped walnuts or pecans (optional)

How to Make Chocolate Truffles

Howcast — Sat, 30 Jan 2010 04:05:41 +0000

Instructions

Step 1: Chop the chocolate Chop the chocolate into small pieces with a sharp knife and put them in a medium-sized, heat-safe bowl.
TIP: Use semisweet chocolate chips if you don’t want to bother chopping chocolate.
Step 2: Boil the cream Put the cream into a heavy saucepan and bring it to a slow boil.
Step 3: Combine cream and chocolate Pour the boiled cream over the chocolate and stir it gently until smooth, about five minutes. Stir in the vanilla extract.
TIP: You can substitute cognac for the vanilla extract.
Step 4: Refrigerate Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.
Step 5: Sift cocoa Sift cocoa into a medium-sized bowl; then wash your hands.
Step 6: Make chocolate balls Roll teaspoon-sized amounts of the chilled chocolate mixture into balls and gently roll them in cocoa with your hands. Work quickly so the heat from your hands doesn’t melt the chocolate.
TIP: Coat some of the truffles in coconut, or finely chopped pistachios or hazelnuts.
Step 7: Chill Chill on a baking sheet lined with wax paper until firm, about 30 minutes. Store in an airtight container in the refrigerator for up to two weeks.
FACT: Alain Benier of France made a 220-pound chocolate truffle in 2001, setting a world record.

You Will Need

8 oz. good-quality
semisweet chocolate
A sharp knife
u00bd c. heavy cream
2 tbsp. vanilla extract
u00bd c. unsweetened cocoa
8 oz. semisweet chocolate chips (optional)
Cognac (optional)
Shredded coconut (optional)
Unsalted pistachios and hazelnuts
finely chopped (optional)

How to Make Rock Candy

Howcast — Wed, 20 Jan 2010 12:32:16 +0000

Instructions

Step 1: Prepare your string for seeding Cut your string so it is shorter than your jar. Tie one end to a weight, such as a paper clip or galvanized washer.
Step 2: Set your seeding string atop the jar Tie the other end of your string to a pencil or stick. Place it atop the jar so that the string hangs straight down without touching the bottom.
Step 3: Heat the water Heat water in a sauce pan until it boils.
Step 4: Stir in the sugar Add sugar ¼ cup at a time; stir it until it is completely dissolved and the solution is clear. This may take a while, so be patient!
TIP: If you have a candy thermometer, place it in the sugar solution; it should be ready at 240 degrees Fahrenheit.
Step 5: Remove from heat and pour Remove your pan from the heat and carefully pour the sugar solution into the glass jar. Fill it close to the top and let it cool.
TIP: If you want to add candy flavoring or food coloring, stir in a couple drops after removing the solution from the stove; then pour it into the jar.
Step 6: Store the jar and watch crystals grow Put your jar in a cool, quiet area. It will take a week to ten days for crystals to form on your string.
Step 7: Remove rock candy from jar Remove your string from the jar when it is covered with sugar crystals. Now you can taste the chemical principles of precipitation and evaporation for yourself.
FACT: In 2008, scientists discovered the first sugar molecule in space, 26,000 light years away, supporting the idea that life could develop on other planets.

You Will Need

A clean piece of cotton string or twine
A clean glass jar
A paper clip or galvanized washer
A pencil
Popsicle stick
or skewer
1 c. water (optional) (optional)
2 c. granulated sugar
Patience
A candy thermometer (optional) (optional)
Candy flavoring (optional) (optional)
Food coloring (optional) (optional)

How to Make Candied Apples

Howcast — Thu, 01 Oct 2009 07:17:06 +0000

Instructions

Step 1: Wash and skewer apples Wash the apples with warm, soapy water, remove the stems, and then plunge the skewer about two inches into the top of each apple. Set aside.
TIP: Choose smaller apples that are tart such as the Granny Smith or Tiger variety.
Step 2: Combine water, sugar, and corn syrup Combine the water, sugar, and corn syrup in a small saucepan over medium heat and stir to the consistency of wet sand.
Step 3: Monitor temperature Use your candy thermometer to bring the sugar mixture to a temperature of 283 degrees, or “soft crack stage.”
TIP: For a more brittle candy shell, continue heating the sugar mixture to between 300 and 310 degrees.
Step 4: Remove sugar mixture from heat Remove the sugar mixture from the heat and allow it to rest for three minutes.
TIP: Swirl in the red food coloring – or any color of your choice.
Step 5: Dip apples Tilt the pan to dip each apple at a 45-degree angle and swirl to coat it. Transfer it to the cooling rack immediately.
Step 6: Sprinkle on candy Sprinkle on your favorite crushed candy while the coating is still tacky for an extra special treat. Once cooled, enjoy them right away or save them for later.
FACT: There are over 7,500 varieties of apples grown all over the world.

You Will Need

Six small apples
Six skewers or popsicle sticks
1 1/2 c. water
4 1/2 c. granulated sugar
1 c. corn syrup
Your favorite candies
A small saucepan
A candy thermometer
A cooling rack
A cookie sheet
Red food coloring (optional)

How to Make Lollipops

Howcast — Fri, 20 Feb 2009 15:32:51 +0000

Instructions

: Use caution when working with hot candy syrup. Children should be supervised at all times.
Step 1: Prepare the molds If you’re using molds, spray them with nonstick cooking spray. Place the lollipop sticks inside the molds, and put them on the baking sheets. Otherwise, spray the baking sheets directly.
Step 2: Dissolve the sugar Add the water, sugar, and cream of tartar to a saucepan, and heat the mixture on medium. Stir the mix until the sugar dissolves.
Step 3: Heat the syrup Turn up the burner to high, and boil the mixture for about 10 minutes, until it turns amber in color. Do not stir. Check the temperature with a candy thermometer. The syrup should reach 300 degrees.
TIP: If you don’t have a thermometer, spoon a drop of syrup into a glass of ice-cold water. If, after five seconds, it forms easily breakable threads, it’s ready.
Step 4: Color and flavor Remove the saucepan from heat and dunk the bottom in a bowl of ice and water to stop cooking. Quickly stir in coloring and flavoring if you’re using them. If not, don’t worry—plain lollipops are tasty, too.
Step 5: Form lollipops With a teaspoon, fill the lollipop molds. If you’re not using them, pour a 2-inch pool of syrup directly onto the baking sheets, and put a lollipop stick in it. Repeat across each baking sheet. Work quickly; if the mixture gets too thick to pour easily, return it to the stove and heat it briefly to thin it out.
Step 6: Cool Let the pops cool for at least 15 minutes before removing them from the molds or using a spatula to pry them from the baking sheet. They’re ready to eat!
TIP: If you’ve got syrup left over after filling the molds, reheat it in the saucepan and pour it over ice cream for a candy-coated treat.
Step 7: Wrap Package your lollipops in clear or colored wrappers. Tie each with a ribbon or string.
FACT: Salvador Dali designed the logo for Chupa Chups, a Spanish candymaker that sells about 4 billion lollipops worldwide each year.

You Will Need

Nonstick cooking spray
2/3 c. water
2 c. sugar
1/4 c. cream of tartar
About 40 lollipop sticks
2 large baking sheets
A medium saucepan
A wooden spoon
A candy thermometer
An ice bath
Clear or colored wrappers
Ribbon or string
Lollipop molds to hold 30 to 40 small pops (optional)
A glass of ice water (optional)
A few drops of food coloring (optional)
1/2 tsp. flavor extract (optional)

How to Make White Chocolate Cranberry Pistachio Bark

Howcast — Thu, 27 Nov 2008 21:01:22 +0000

Instructions

Step 1: Heat water Heat the water until it’s hot but not boiling.
Step 2: Line baking sheet Line the baking sheet with aluminum foil.
Step 3: Mix pistachios and cranberries In a bowl, combine pistachios and cranberries.
TIP: You can substitute dark chocolate for white chocolate, dried cherries for cranberries, or peanuts for pistachios.
Step 4: Melt chocolate chips Set another bowl over the pot of water, and pour the chocolate chips into it. Stir them constantly until they’re melted.
Step 5: Stir in mixture Remove the bowl from the heat and stir in half of the pistachio and cranberry mixture.
Step 6: Spread the bark Spread the mixture evenly over the baking sheet.
Step 7: Sprinkle reserve over bark Sprinkle the rest of the pistachios and cranberries over the chocolate. Use a spatula to gently press them in.
Step 8: Refrigerate Chill the baking sheet in the fridge for at least 30 minutes, or until the bark hardens completely.
Step 9: Break the bark Take the finished bark out, and break the hardened chocolate into uneven pieces.
Step 10: Place in tin Find a pretty vintage tin to fill with your freshly made candy, turning it into the perfect gift for any occasion. For more candy recipes, visit HallmarkMagazine.com.
FACT: Queen Victoria is said to have waited a year to eat a fruitcake she received for her birthday because she felt it showed restraint, moderation, and good taste.

You Will Need

1 c. coarsely chopped pistachios
1 c. dried cranberries
3 c. white chocolate chips
A pot of water
A baking sheet
Aluminum foil
Bowls
A spatula
Dark chocolate
Dried cherries
Peanuts