Get the recipe – sarahfit.com Recorded on December 18, 2010 using a Flip Video camcorder. This is a super cheap and easy recipe for the holidays! Enjoy my Candy Cane Oreo Ball Truffles!
[Instructions en francais ci-dessous] Ingredients: 14 oz block of tamarind paste, 3 C water, 1 1/2 C brown sugar. Cut the tamarind paste into cubes. Boil the water, then pour it over the tamarind paste and let it soak for an hour. Strain the tamarind paste through a cheesecloth or sieve to obtain 2 cups of thick liquid. Add water or boil off excess liquid as needed to obtain 2 cups. Over medium-high heat, stir sugar into tamarind liquid in a heavy pot. Stir constantly to ensure the bottom does not burn. Mixture will spatter and can burn you so wear gloves and use a spatter guard to protect yourself. Continue cooking and stirring until the mixture reaches 240F on a candy thermometer (soft ball stage), about 15 minutes. Mixture will have reduced and thickened. Pour mixture into a baking dish and let cool. Once cool, use a spoon to scoop small amounts (large balls will not hold their shape) and roll them in sugar. Serve immediately or store indefinitely in the refrigerator. Ingredients: 400g pate de tamarin, 750 ml eau, 330g sucre roux. Coupez la pate tamarin en morceaux. Versez-y l’eau bouillante et trempez le tamarin pendant une heure. Passez le tamarin par une etamine pour obtenir 500ml de liquide. Ajoutez de l’eau ou faites reduire la liquide en la bouillant si necessaire pour obtenir les 500ml. Sur feu vif-moyen, ajoutez le sucre roux et remuez constamment afin d’assurer que le fond ne crame pas. La liquide va eclabousser donc c’est conseille de mettre des gants ou se …
This one is for all you candy lovers out there Its very rare to find a partner with a shared vision. And in this case, to find a partner who also wants to launch a business with the crazy idea to make the Snickers bar to end all Snickers bars, and to create artisanal flavors that challenges ones idea of candycandy that makes people think. But, these two pastry chefs were lucky enough to have found each other and thank goodness for that. Meet Liz Gutman and Jen King, the founders of Liddabit Sweets based in New York City. They launched their business in early 2009 on a whim, and now their unique, seasonal candy concepts are selling out online and in community markets all over the city. In their eyes, the secret to success is making candy by handfor the hard work put into it makes all the difference in the world. Thanks for watching food. curated. Visit us online @ www.foodcurated.com To buy Liddabit Sweets artisanal candy or for more info, visit www.liddabitsweets.com Follow my food obsessions on Twitter SkeeterNYC
In this video, Betty demonstrates how to make Sweet and Crunchy Sesame Seed Brittle. This is hard candy, packed with sesame seeds. We bought the sesame seeds on our recent field trip to Happy Meadow Natural Foods in Berea, Kentucky. I only made a half-recipe of the Sesame Seed Brittle in this video, but I am giving the full recipe below: Ingredients (for the full recipe): 1 ¼ cups sesame seeds 2 cups sugar 2 tablespoons water 1 teaspoon vanilla extract Note: You will need a large skillet for this recipe. If you are using a cast iron or stainless steel skillet, you can use a metal spoon. If you are using a nonstick skillet, you may use a wooden spoon. Be sure your cooking utensils can withstand high heat. Cook 1 ¼ cups sesame seeds in your skillet over medium heat, stirring often for about 8 to 10 minutes, or until the seeds are golden brown. Remove the seeds from the skillet and place them on a plate while you prepare your candy mixture. Cook 2 cups sugar and 2 tablespoons water in the just-emptied skillet over low heat, stirring constantly, about 10 minutes, or until sugar is melted. Quickly stir in toasted sesame seeds and 1 teaspoon vanilla. Pour onto a well-greased metal pan or baking sheet. Quickly spread to desired thickness (about 1/8 to 1/4 inch), using a metal spatula. Cool completely–about 20 minutes. Break into pieces and store in an airtight container. Enjoy! –Betty 
Get the Recipe Here: find.myrecipes.com Have no fear of making fudge with these easy techniques. Find this recipe and more at myrecipes.com.
Last year, the WCFoodies’s caramel apples were a disaster. This year, Rebecca tries again – and then adapts the caramel into pumpkin spice & sea salt candies perfect for your Halloween party.
floopis.com I hope you enjoy this recipe!
floopis.com I hope you enjoy this recipe!
floopis.com I hope you enjoy this recipe!
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