Noshing on nut-based candies in .NET

Encoding QR Code in .NET Noshing on nut-based candies

Sometimes you just have to get a little nutty, and you can fulfill that urge with a nice variety of the nutty confections in Part III One truly great candy that you commonly find in a candy shop is toffee, a buttery-rich, crunchy confection that s cooked to about 300 degrees I show you how to make toffee as well as its cousin, the crunch, in 11 Crunches contain slightly less butter than toffees, but you still get a great buttery taste I also cover the praline in 11 This candy, which has Southern roots, is a delightful confection traditionally made with sugar, corn syrup, butter, and pecans You should enjoy making this one; I know I do! The first candy that my wife and I ever made was peanut brittle In 12, you have your own chance to make some peanut brittle as well as a few other brittle variations Brittles are cooked to a high temperature (around 300 degrees), so you re doing some serious cooking But I think you ll enjoy the results If you consider popcorn to be a salty movie treat, I have a few surprises in store for you In 13, I show you how to take basic popcorn and make a caramely, nutty treat You also can add white chocolate to make a delightfully sweet, melt-in-your-mouth confection that almost seems cool when you eat it You won t think of popcorn as just a snack for movies anymore From pralines to toffee to pecan rolls, you should be able to find a nutty confection to match your taste as well as your family s Think of the smiles on your family members faces when they taste the delicious pecan rolls you make for them Imagine how they ll praise you for your peanut or pecan brittle You will be so loved! Meanwhile, I offer you an extremely simple nut-based recipe to get you started on your candy-making journey

This not-too-sweet treat which includes roasted almonds, dates, confectioners sugar, cocoa, and cinnamon is good for so many occasions You can offer it when a few friends come over and you don t want to tempt them with something too heavy or too sweet (not to mention that you can make this in just a few minutes) Preparation time: 10 minutes Yield: 45 pieces 13 4 cups pitted dates (about 45) 3 cup whole roasted, salted or unsalted almonds (about 90)

1 Stuff each date with two of the almonds 2 In a freezer bag, combine confectioners sugar, cocoa, and cinnamon, and seal the bag

3 Roll each date in the mixture to coat You can store the dates overnight in a plastic container at room temperature

Per serving: Calories 36 (From Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrate 7g (Dietary Fiber 1g); Protein 1g

My personal area of candy making, and that of many others, is the world of chocolate Of all the candy that is made in my kitchens, nothing gives me the satisfaction that chocolate brings In Part IV, I introduce you to the joy of chocolate and offer you the opportunity to put this information to work To coat and decorate many chocolate confections, you must temper the chocolate Tempering is a controlled process of heating and cooling chocolate using movement to achieve the proper temperature and crystal structure so that your candy has a nice, glossy finish It isn t rocket science, and you find that out in 14; you just need to know how to properly chop and melt chocolate in a double boiler or microwave You can use one of several methods to temper: hand tempering, chunk tempering, or machine tempering After you achieve the basic skills necessary, you re on your way to a lifetime of pleasure I make the tempering process as easy as possible for you, but the only way to become proficient in handling chocolate is by getting your hands into the chocolate pot

1: Candy Making Made Easy (Because It Is)

15 is all about dipping treats into chocolate You can dip treats by hand or using special dipping tools, and the variety of items you can dip is endless The list includes fruits, pretzels, and much more 16 gives you the lowdown on barks and clusters These two candies have the same ingredients (usually chocolate and nuts), but you shape them in different ways: Bark is poured into sheets and cut into bar-size pieces Clusters are shaped into bite-size pieces about 11 2 inches wide 17 covers creams, which are sugar-based centers You find out how to make different cream centers and what to do with them when they re set: You dip them in your favorite chocolate, of course! 18 is all about delectable truffles, which I put at the top of the list of the finest chocolate products available The truffle, which is basically a rich center of chocolate and cream encased in a thin shell of chocolate, is simply one fine bite Actually, most truffles are just that: one bite I show you how to make, roll, and coat truffle centers I also guide you on piping thin (but still rich) centers into chocolate shells 19 presents several fun methods on molding chocolates: solid molding, hollow molding, and shell molding You can mold chocolates for so many different occasions, and you re pretty much limited only by your imagination; you can find a mold for just about anything you can think of