food | recipes
4. Meanwhile, in a heavy 2-quart saucepan combine
coconut milk, water, pectin, and baking soda.
(Mixture will be foamy.) Bring to boiling over
medium heat, stirring constantly. This should take
about 2 minutes. Remove saucepan from heat; set
saucepan aside.
5. When sugar mixture in first saucepan has
reached soft-crack stage, remove from heat; remove
candy thermometer. Return pectin mixture to
boiling. Gradually pour the hot sugar mixture in a
thin stream into the boiling pectin mixture, stirring
constantly (this step should take
1
to
2
minutes).
Cook, stirring constantly, 1 minute more.
6
. Remove saucepan from heat. Pour candy mixture
into prepared pan. Let stand 2 hours or until firm.
7. When firm, use foil to lift candy out of pan. Use
a wet knife to cut candy into about /
4
-inch squares.
Roll squares in Coconut Sugar. Store loosely
covered. Makes about 45 pieces.
Coconut Sugar Place /
2
cup toasted coconut in a
food processor. Cover and process until very finely
ground. Add 1
/4 cup granulated sugar. Store in an
airtight container. Makes 1
/
2
cup.
Pink Grapefruit Gumdrops Prepare as directed
above except omit the coconut milk and the 1
/4 cup
water. Replace with / cup ruby red grapefruit juice.
After combining both mixtures, stir in 1
/
2
teaspoon
grated grapefruit peel. Tint with one drop of red food
coloring. Roll in Coconut Sugar, as directed.
each piece
41 cal, 1 g fat, 0 mg chol, 21 mg sodium,
9 g carb, 0 gfiber, 0 gpro.
Salt and Pink Peppercorn
Caramels
The sprinkling of coarse salt adds crunch and brings
out the creamy sweetness of the caramels. Pink
peppercorns have a mild citrus-sweet heat that adds
a light flavor and color. Mix the salt and pepper, or
sprinkle some caramels with salt and some with the
peppercorns. Find flaked salts and pink peppercorns
in specialty food stores or online at
penzeys.com .
prep
30 min.
cook
40 min.
1
cup butter
1
16
-oz. pkg. packed brown sugar (
2/4
cups)
2
cups half-and-half or light cream
1
cup light-color corn syrup
1
tsp. vanilla
/2
to
1/2
tsp. flaked sea salt or smoked flaked
sea salt
/2
to
1/2
tsp. pink peppercorns, crushed
1. Line an 8x8x2-inch or 9x9x2-inch baking pan
with foil, extending foil over edges of pan. Butter
the foil. Set aside.
2. In a 3-quart heavy saucepan melt butter over
low heat. Add brown sugar, half-and-half, and corn
syrup; mix well. Cook and stir over medium-high
heat until mixture boils. Clip a candy thermometer
to the side of the pan (see “Candy Thermometer,”
right).
Reduce heat to medium. Continue boiling
mixture at a moderate, steady rate, stirring
frequently, until the thermometer registers 248°F,
firm-ball stage (40 to 50 minutes). Adjust heat as
necessary to maintain a steady boil.
3. Remove saucepan from heat; remove
thermometer. Stir in vanilla. Quickly pour caramel
mixture into prepared pan. Cool 10 to 12 minutes;
sprinkle with salt and pepper. When firm, use foil
to lift candy out of pan.* Use a buttered knife to cut
into
2
x/2-inch pieces. Wrap each caramel in waxed
paper or plastic wrap. Store up to 2 weeks. Makes
64 pieces.
*Test Kitchen Tip For easier slicing, freeze
caramel for
10
minutes before cutting.
each piece
70 cal, 4 gfat, 10 mg chol, 40 mg sodium,
9 g carb, 0 gfiber, 0 gpro.
Drunken Sugarplums
The filling for these brandy-soaked plum candies
is similar to that of chocolate-covered cherries.
The longer the candies are stored, the more the
powdered sugar mixture around the plums softens
and becomes a flavorful syrup. The plums are dipped
in bittersweet chocolate mixed with a little candy
coating to help the chocolate set up more quickly.
Candy coating is available in most large grocery
stores in the baking aisle.
prep
1/4
hours
stand
overnight +
2
hr.
chill
2
hr.
20
to
22
pitted dried plums
1
cup brandy or orange juice
/4
cup butter, softened
/4
cup light-color corn syrup
2/3
cups powdered sugar
8
oz. chocolate-flavored candy coating, chopped
8
oz. bittersweet or milk chocolate, chopped
8
oz. milk chocolate, chopped (optional)
1. Place plums in a medium bowl. Pour brandy over
plums. Cover and let stand overnight. Drain.
2. Let plums stand on paper towels for 2 hours to
drain thoroughly. Line a baking sheet with waxed
paper; set aside.
3. Meanwhile, in a medium bowl combine butter and
corn syrup; stir in powdered sugar. Knead mixture
until smooth (chill if mixture is too soft to handle).
Shape about 1 tablespoon powdered sugar mixture
around each plum. Roll in palms of hands into
smooth balls. Place coated plums on the prepared
baking sheet. Chill for 1 to 4 hours or until firm.
4. In a medium heavy saucepan melt candy coating
and bittersweet chocolate over low heat, stirring
constantly until smooth. Line another baking sheet
with waxed paper. Using a fork, dip plums one at a
time into melted mixture, allowing excess to drip
off. (Be sure to completely seal plums in melted
mixture to prevent juice from leaking.) Place coated
plums on prepared baking sheet. Chill until the
coating is set
( 1
to
2
hours).
5. If desired, line another baking sheet with waxed
THERMOMETER
Cooking to the
correct temperature
is crucial when
making most candies,
ensuring toffees
turn out crunchy
and caramels stay
chewy. Our Test
Kitchen prefers a
digital thermometer
with a clip to attach
it to the side of the
pan, (see
below).
Before making candy,
always calibrate
the thermometer
per manufacturer’s
instructions.
READER SHOPPING
The CDN Digital
Candy Thermometer
has preprogrammed
settings for different
candy stages (soft
crack, firm ball, etc.)
and sounds an alert
warning before and
when it reaches the
candy stage. Cost is
$24.95. To order call
800-678-5752. Or
visit readershopping
.com. Specify Item#
BHGDCT.
2 2 2
BETTER HOMES AND GARDENS
|
DECEMBER 2010
|
BHG.COM
