It’s December. Everyone loves candy! Everyone wants to make candy (…well, those of us who love to cook), and that’s what we did during the Viking candy class.
Our instructor was patient while answering our numerous questions, kept us all safe from the cooking perils of hot sugar, and sent us home bearing boxes filled with candy goodness.
instructions related to candy thermometers
Kerrygold butter is very yellow and very tasty. This was the beginning of ‘white chocolate cherry fudge.’ We made the fudge using Callebaut white chocolate, marshmallow cream, dried cherries, and the hot sugar mixture below. Later we added sour cream to the fudge mixture to promote ‘creaminess.’
The white fudge must rest in the refrigerator several hours prior to cutting; however, our well prepared instructor had pans of fudge cooling and waiting to be added to our candy boxes.
another hot sugar mixture boiling away to make ‘Butter Nut Brittle’
coating hot toasted nuts with Kerrygold butter
stirring the hot toasted buttered nuts into the sugar mixture
cooking the sugar to different temperatures yields nut brittle colors from golden to dark golden
Thermometers were quite the topic of discussion during the class. Properly calibrated thermometers are extremely important when working with hot sugar.
notice two thermometers in the pan of hot sugar syrup
tempering chocolate – heat the chocolate / cool the chocolate / heat the chocolate again
and—-stir, stir, stir
The heating and cooling and heating and stirring resulted in ‘Double Chocolate Peppermint Bark’ that was shiny and broke with a wonderful tempered chocolate ‘pop’ sound.
pecans waiting to be enrobed and become ‘Caramel Pecan Clusters,’ or more commonly called Turtles
add the caramel layer
add the chocolate layer
beginning to box all the goodies
my great team