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Cooking with Will - Candy Recipes

Published: Oct. 31, 2020 at 3:58 PM EDT
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TALLAHASSEE, Fla. (WCTV) -

Gummies

For the gelatin

10 packs of unflavored gelatin

⅔ cup of water

For the sugar syrup

1 ½ cups of sugar

1 cup light corn syrup

½ cup water

¼ cup citic acid ( if making them sour)

Food coloring

Flavor oils

  1. Bloom the gelatin in the water for 5 minutes
  2. Combine the sugar corn syrup and water in a sauce pan and heat on medium until the mixture hits 160 degrees about 7 minutes
  3. Mix in the gelatin and stir until the gelatin is completely dissolved. Add the citric acid if making them sour.
  4. Pour into separate containers and add a few drops of whatever flavor oil and food coloring you like
  5. Pour into your molds and let sit for minimum 1 hour, overnight would be even better

Milky Way

For the Nougat

3 Egg whites

2 cups of sugar

¾ cup of corn syrup

⅓ cup of water

½ malted milk powder

¼ cup coco powder

½ stick of butter

  1. Whip the egg whites until soft peaks form about 3 minutes'
  2. Combine the sugar corn syrup and water and cook over medium heat until the mixture reaches 285 degrees.
  3. Slowly stream into the egg whites with the mixer running and whip until stiff. 3-5 minutes.
  4. Add the malted milk powder, coco and butter
  5. Spread onto a sheet pan lined with parchment paper or a silicon mat let set for an hour
  6. Cut so it fits into a 8X8 baking pan
  7. Set aside while making the caramel

For the caramel

1 ½ cups sugar

⅓ cup of corn syrup

¼ cup water

1 cup heavy cream

½ stick of butter

  1. Cook over medium heat until the mixture reaches 350 degrees
  2. Carefully pour in the heavy cream and butter, stir and cook until the mixture reaches 250 degrees
  3. Pour on top of the nougat and chill to set, about 2 hours

To assemble

  1. Cut the nougat into bars that will fit your molds
  2. Melt 1 lb of chocolate with at least some sugar content (no unsweetened)
  3. Dip the bottom of each piece of Nougat in the chocolate and palace in the mold
  4. Cover the top with the rest of the chocolate and let set at room temp for 2 hours and move to the freezer to finish
  5. Remove from molds and let thaw for 30 minutes

Twix

8-16 short bread cookies

1lb chocolate

1 batch of caramel ( recipe follows)

  1. Melt the chocolate and dip each cookie in it
  2. Place cookies in molds and let set while you make the caramel

For the caramel

1 ½ cups sugar

⅓ cup of corn syrup

¼ cup water

1 cup heavy cream

½ stick of butter

  1. Cook over medium heat until the mixture reaches 350 degrees
  2. Carefully pour in the heavy cream and butter, stir and cook until the mixture reaches 250 degrees
  3. Cascade over the cookies

3. Hit the chocolate with a hairdryer to warm it up and pour over the cookies and caramel

4. Let sit for 2 hours and finish in the freezer

5. Let sit for 30 minutes at room temp and enjoy

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