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Part II: Concocting Creamy and Chewy Delights in Visual Studio .NET
Part II: Concocting Creamy and Chewy Delights
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The nougat center in this candy is a close cousin of the fluffy white divinity from this chapter To make a pecan roll, you need to make the basic caramel from 7 Or, if you desire, you can melt store-bought caramels to coat your centers before rolling them in chopped pecans Check out these candies in the color section Preparation time: 25 to 30 minutes plus 20 to 25 minutes to make rolls when the divinity mixture has dried Yield: 15 to 18 pecan rolls
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4 cup invert sugar
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8 teaspoon invertase 2 box confectioners sugar for rolling centers
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1 2 tablespoons powdered egg whites 1 2 tablespoons plus 2 cup of water 12 3 cups sugar
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1 batch of caramels using the basic Caramels recipe in 7 or 1 pound store-bought caramels to melt 1 cup small pecan pieces 2 to 3 cups small pecan pieces for coating pecan rolls
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4 cup Basic Fondant, cut into bite-size pieces (see 6)
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1 Line a cookie sheet with wax paper 2 Combine the invert sugar and egg whites in a mixing bowl and stir lightly with a fork to
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blend; add 11 2 tablespoons of water
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3 Start the mixer on low speed to begin blending; then beat on high speed until the mixture forms light peaks that stand (like meringue on a pie) when you stop the mixer, about 3 to 5 minutes Stop the mixer and set the mixture aside
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4 Combine the sugar, syrup, and 1 2 cup water in a 5-quart saucepan and cook over medium
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heat, stirring occasionally with a wooden spoon until the contents come to a boil, which takes about 10 minutes
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5 Wash down the inside of the pan with a pastry brush and clip a candy thermometer on
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the side of the pan, making sure that the tip of the thermometer doesn t touch the bottom of the pan Continue boiling the mixture, without stirring, to 253 degrees (which takes about 16 minutes) Remove the mixture from the heat and remove the thermometer
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6 Start the mixer on medium speed, and slowly pour the cooked syrup into the egg-white
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7 Immediately and steadily add the fondant, a piece at a time to blend, to the mixture
8: Doctoring Divinity
8 Beat the mixture on medium speed until the batch thickens and begins to stand up
when you stop the mixer With the mixer on slow speed, add the vanilla extract, invertase, and nuts to blend; stop the mixer and remove the bowl
9 Scrape the contents of the bowl about 11 2 inches thick onto a cookie sheet lined with
wax paper and allow the candy to dry overnight or approximately eight hours
10 When the divinity is dry, cut it into pieces that are big enough to make centers approximately 3 to 4 inches in length and 1 to 11 2 inches in diameter when rolled Each piece will weigh about 11 2 to 2 ounces Dust your hands with confectioners sugar to prevent sticking when you roll the centers
11 Make a basic batch of caramels (see 7) or melt the caramel in a microwave to
160 degrees, measuring with a candy thermometer Using the tongs, drop a center into the caramel; roll the center in the caramel to coat well and shake off the excess caramel
12 Using the tongs, drop the roll into a bowl of pecan pieces, and cover it completely with
pecans (See Figure 8-3 to see how to carefully coat the rolls) I like to cover the roll by using my hands to sweep the pecans over the caramel-coated roll, avoiding the hot caramel Then carefully remove the roll from the nuts, and place it on the cookie sheet
13 Place the rolls on a paper-lined cookie sheet with the rolls side by side, touching so that
they don t spread Rotate the rolls every few minutes until they re cool; rotation prevents spreading while the caramel cools The pecan rolls usually cool in about 25 to 30 minutes, depending on room temperature
Per serving: Calories 290 (From Fat 94); Fat 11g (Saturated 2g); Cholesterol 2mg; Sodium 73mg; Carbohydrate 50g (Dietary Fiber 1g); Protein 3g
Figure 8-3: Carefully roll your caramelcoated nougat in a bowl of pecans
Part II: Concocting Creamy and Chewy Delights
Wrapping and Storing Your Divinity
Now that you have your divinity in hand (and maybe some in your belly), you need to store whatever remains When the divinity is set and ready for you to handle, put each kiss in a #6 white paper candy cup (The #6 cup may go by different names from supplier to supplier but, if you ask for a sleeve of #6 white cups, you ll get what you want I explain in 24 where to find the cups) You don t have to use white, but this appearance pleases the eye Using these cups gives your candy a professional appearance and keeps the sides and bottoms of the kisses moist If you intend to keep the candy around for more than a day or two, you may want to store the pieces in an airtight plastic container You can make two layers with wax paper between, but be careful not to mash the lower layer You can even place the divinity on plates and cover it with plastic kitchen wrap Although you want the fresh candy to dry overnight when you first make it, letting the candy sit out unprotected for an extended period of time causes it to dry out and become hard I don t recommend storing divinity for more than a week in this manner because it will gradually harden If you need to store divinity for an extended period, carefully place it in a freezer bag, and place that within another freezer bag Do not layer the divinity pieces Carefully place in the freezer, and freeze for up to six months To thaw, remove the candy from the freezer and allow it to thaw in the bags overnight (at least eight hours) on the counter Then remove from the bags and enjoy