![Picture](/uploads/1/6/4/6/16460548/5503557.jpg)
OBJECTIVES: Learn how to make aerated and crystalline confections: working safely with cooked
sugar
Production:
Create a peanut brittle, marshmallows with eggs
TIMELINE:
Day 1
Lecture; make peanut brittle.
Prepare chocolate nut fudge and pralines; cool until set.
Temper chocolate. Fudge score, cut and dip candies.
Clean and final instructions and questions.
TIMELINE:
Day 2
Lecture; prepare marshmallows with and without eggs and pour into frame to set.
Temper chocolate; back with dark chocolate, score and cut into pieces and dip.
Present finished candies for review and critique.
Clean and final instructions and questions.
PREP LIST:
62% couverture
Heavy Cream
Walnuts
Egg Whites
Honey
Sugar
Glucose
RECIPES:
Chocolate Nut Fudge
Peanut Brittle
Marshmallows
TOOLS:
Spatulas
Spoons
Scrapers
Knife
Dipping Forks
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment Paper
Stand mixers
Candy thermometers
SUMMARY:
For this week we worked again with cooked sugar to make candies that incorporated air and/or where the sugar needs to crystallize. The peanut brittles was a simple mixture of sugar cooked to a hard crack then add peanuts, that you then stretch out quickly so that it is thin enough to break apart. We stretched the brittle on the granite slab which caused it to cool very rapidly. The pralines were also an easy recipe, using brown sugar with white sugar and pecans to create a crystalline mixture, they were very rich and a lot to take in. Marshmallows with egg were pretty simple in their application. The only challenge that we had with them was spreading them out in time for the mixture to set and not pull the mixture with our offset spatulas.
sugar
Production:
Create a peanut brittle, marshmallows with eggs
TIMELINE:
Day 1
Lecture; make peanut brittle.
Prepare chocolate nut fudge and pralines; cool until set.
Temper chocolate. Fudge score, cut and dip candies.
Clean and final instructions and questions.
TIMELINE:
Day 2
Lecture; prepare marshmallows with and without eggs and pour into frame to set.
Temper chocolate; back with dark chocolate, score and cut into pieces and dip.
Present finished candies for review and critique.
Clean and final instructions and questions.
PREP LIST:
62% couverture
Heavy Cream
Walnuts
Egg Whites
Honey
Sugar
Glucose
RECIPES:
Chocolate Nut Fudge
Peanut Brittle
Marshmallows
TOOLS:
Spatulas
Spoons
Scrapers
Knife
Dipping Forks
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment Paper
Stand mixers
Candy thermometers
SUMMARY:
For this week we worked again with cooked sugar to make candies that incorporated air and/or where the sugar needs to crystallize. The peanut brittles was a simple mixture of sugar cooked to a hard crack then add peanuts, that you then stretch out quickly so that it is thin enough to break apart. We stretched the brittle on the granite slab which caused it to cool very rapidly. The pralines were also an easy recipe, using brown sugar with white sugar and pecans to create a crystalline mixture, they were very rich and a lot to take in. Marshmallows with egg were pretty simple in their application. The only challenge that we had with them was spreading them out in time for the mixture to set and not pull the mixture with our offset spatulas.