FROM CANDY-DISH COMEBACK
r e c i p e s
EBACK
Orange and Nut Toffee
The zing of candied orange peel balances the
buttery, sweet toffee. A candy thermometer takes
the guesswork out of candy-making (see “Candy
Thermometer,”
page
222). To make toffee sticks as
shown in the photo, use the instructions,
right.
prep
30
min.
cook
12
min.
stand
2
hr.
1
recipe Candied Orange Peel,
below,
or
purchased candied orange peel, coarsely
chopped
2/3
cup coarsely chopped cashews
2/3
cup coarsely chopped walnuts, toasted
1
cup butter
1
cup sugar
3
Tbsp. water
1
Tbsp. light-color corn syrup
1. Prepare candied orange peel, set aside. Line a
13x9x2-inch baking pan with foil, extending the foil
over edges of pan. Sprinkle / cup cashews and /j
cup walnuts in pan. Set aside.
2. In a 2-quart heavy saucepan melt butter over
low heat. Stir in sugar, water, and corn syrup.
Bring to boiling over medium-high heat, stirring
until sugar is dissolved. Avoid splashing side of
saucepan (see “How to Avoid Gritty Candy,”
p a g e
224). Clip a candy thermometer to side of pan.
Cook over medium heat, stirring frequently, until
thermometer registers 290°F (soft-crack stage),
about 12 to 15 minutes. Mixture should boil at
a moderate, steady rate with bubbles over entire
surface. (Adjust heat as necessary to maintain a
steady boil and watch temperature carefully during
the last 5 minutes of cooking, as temperature can
increase quickly at the end.) Remove from heat;
remove thermometer.
3. Carefully pour toffee mixture into prepared pan;
spread evenly with a spatula. Sprinkle with candied
orange peel and remaining nuts. Let stand at room
temperature several hours. Use foil to lift toffee out
of pan; break into pieces. To store, layer toffee pieces
with waxed paper in an airtight container at room
temperature for up to
2
weeks.
each piece
141 cal, 10 g fat,
22
mgchol, 59 mg
sodium, 12 g carb, 0 g fiber, 1 gpro.
Candied Orange Peel
Cayenne pepper or rosemary sprigs are added to
the sugar syrup for an extra layer of flavor.
prep
25
min.
cook
15
min.
stand
1
hr.
2
medium oranges
1/3 cups sugar
/3
cup water
1
tsp. cayenne pepper or
2
sprigs fresh
rosemary (optional)
Sugar
1. To remove orange peels, with a paring knife
cut peels into lengthwise quarters, cutting to
the surface of the fruit. Reserve fruit for another
use. Pry back the quartered peel and pull away to
remove. With a spoon scrape away the white pith
inside the peel. (If pith is left on, peels will be
bitter.) Cut peel into thin strips.
2. In a 2-quart saucepan combine the 11
/ cups of
sugar, the water, and cayenne or rosemary. Cover
and bring to boiling. Add orange peel strips. Return
to boiling, stirring constantly to dissolve sugar.
Reduce heat. Cook, uncovered, over medium-low
heat. Mixture should boil at a moderate, steady rate
over entire surface. Cook, stirring occasionally, for
15 minutes or until peel is almost translucent.
3. Using a slotted spoon, remove peel from syrup,
allowing syrup to drain off of peel. Transfer peel to
a wire rack set over waxed paper (discard rosemary,
if using). Set cooked peel aside until cool enough to
handle but still warm and slightly sticky. Roll peel
in additional sugar to coat. Continue drying on the
rack for
1
to
2
hours.
4. Store, tightly covered, in a cool, dry place for
up to 1 week. Or freeze for up to
6
months. Makes
about
1
cup.
Coconut Gumdrops
These jelly candies use powdered fruit pectin—the
same ingredient that is used in some jams and
jellies—to help them set up. To make the pink
grapefruit gumdrops, see instructions on
p age 2 2 2 .
prep
20
min.
cook
14
min.
stand
2
hr.
Nonstick cooking spray
1
cup sugar
1
cup light-color corn syrup
1
/2
cup unsweetened coconut milk
1
/
4
cup water
1
12
3
/i-oz. pkg. powdered fruit pectin
/2
tsp. baking soda
1
recipe Coconut Sugar,
page
222
1. Line a 8x4x2-inch loaf pan with foil, extending
foil over edges of pan. Spray foil with nonstick
cooking spray; set aside.
2. In an 1/rquart heavy saucepan combine the
1 cup sugar and the corn syrup. Cook over medium-
high heat to boiling, stirring constantly with a
wooden spoon for 3 minutes to dissolve sugar.
Avoid splashing mixture on sides of pan (see “How
to Avoid Gritty Candy,”
p a g e 2 2 4 ) .
Carefully clip
candy thermometer to side of pan (see “Candy
Thermometer,”
p a g e 2 2 2
).
3. Cook over medium heat (mixture should boil at
a moderate, steady rate over the entire surface),
stirring occasionally, until the thermometer
registers 280°F (soft-crack stage) about 7 minutes.
TOFFEE STICKS
Layer two I2xi2-inch
squares of heavy duty
foil. Pinch up foil
about every 11/ inches
to form raised edges,
making four long
troughs to pour the
toffee into. Fold up
edges and ends.
Place on a rimmed
baking pan. Divide
/ cup cashews and
/ cup walnuts among
the 4 troughs. Pour
in the toffee; sprinkle
with remaining nuts
and the candied peel.
Let stand as directed
in the main recipe,
then peel back the
foil to pull up the
toffee sticks.
2 2 0
BETTER HOMES AND GARDENS | DECEMBER 2010 | BHG.COM
