Daring Bakers August 2011 / Candy

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! Candy… In August… In Central Florida?! Whew talk about a challenge! It’s hot. It’s humid. It’s everything that presents a major problem to candy making. I mulled over what I could make. We were challenged to make two types – one with chocolate and one without.

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I got incredibly brave and tried the honeycomb first. Up in Milwaukee we call this Fairy Food. Not a Christmas goes by without a couple boxes from Freeze’s Candy. I was actually pretty excited to try my hand at it. I got through the heating, and melting, and stirring, and, for lack of better words, the poofing, only to have it settle into some sort of taffy :(. It never hardened. No biggie.
Next on the list…truffles….I decided to adapt a recipe I had found into Mudslide truffles. While the end result was amazing delicious. I never could get it to shape into balls. It literally would just crumble into pieces. 😦 At this point I was pretty disappointed with the whole challenge. However, I finally got up the courage and braved the last two recipes – the first is a simple fudge (I couldn’t take another failure), the second is moscato jellies. 🙂

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Easy Chocolate Fudge
(Adapted from this recipe)
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup unsalted butter
1/4 teaspoon salt
1 1/2 cups milk chocolate chips
1 1/2 cup semisweet chocolate chips
3/4 cup sliced almonds
2 teaspoon vanilla extract

Directions
– Grab an 8×8 pan and line it with some tin foil.
– In a medium pot bring marshmallow cream, sugar, evaporated milk, salt, and butter to a boil.
– Once boiling stir for 5 minutes then remove from heat.
– Working quickly pour the chocolate in and stir until melted and smooth.
– Add almonds and vanilla. Stir to incorporate and pour into pan.
– Smooth top and chill until set (about 2 hours)
Line an 8×8 inch pan with aluminum foil. Set aside.

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Moscato Jelly Candy
(adapted from this Christmas Candy Recipe)
5 envelopes unflavored gelatin
1/2 cup sugar
2 cups Moscato Wine (I used Junebug)
2 tablespoons lemon juice

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– Place an ingredients, except lemon juice, in a medium saucepan and let sit for five minutes.
– Place pan over medium heat and bring to boil.
– Once boiling is achieved. Reduce heat to medium-low.
-Stir liquid over heat until gelatin is dissolved.
– Once liquid is smooth. Remove from heat and add lemon juice. Stir to combine.
– Pour into shallow pans (ie: jellyroll pan)and let set. Cut shapes if desired.
– Store between layers of parchment paper or wax paper in air tight container for up to 5 days.

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Dream. Bake. Believe.
Love, Steffie

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