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Cooking tip of the day. - Tina Marie's Ramblings
Red hair and black leather, my favorite colour scheme...
skywhisperer
skywhisperer
Cooking tip of the day.
(From SlashFood)

When I make fondant for filled chocolates, it usually goes roughly like this:
  • Assemble ingredients
  • Cook
  • Pour into my glass 13x9 to cool
  • Remove from fridge 20 minutes later, and start stirring
  • Spend 30 minutes to 2 hours stirring, breaking N-1 wooden spoons in the process (where N is the total number of wooden spoons in my kitchen)
  • Give up, and use the fondant in whatever consistency it's in
But SlashFood says I can skip the last few steps, and just work it in a stand mixer with a dough hook! Despite my "never make fondant except for Christmas" rule, I'm going to go home and try their lemon fondant recipe just to see if it works. If it does, expect lemon truffles at work tomorrow. And if it doesn't, I'll warm it up, pour it over ice cream, and deny I ever tried.
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Comments
motomuffin From: motomuffin Date: April 8th, 2009 09:19 pm (UTC) (Link)
I'll warm it up, pour it over ice cream, and deny I ever tried.

This is my fix for more foodstuffs than I am willing to admit.

THAT WASN'T EVER SUPPOSED TO BE APRICOT JAM IT WAS ICE CREAM TOPPING ALL ALONG.
skywhisperer From: skywhisperer Date: April 8th, 2009 09:28 pm (UTC) (Link)
Yes! I've gotten better (well, really, I just bought a better candy thermometer), but my first few batches of candy were utter disasters. I've made more caramels that Simply Would Not Set then I can count, and don't get me started on fudge. Part of the problem is the humidity here, which is difficult to factor into recipes. I've been known to crank the AC down to 60 in the winter to try to pull the humidity down in the house.

(driftingfocus is teaching English in Korea, and was saying the other day that she can't get "regular" sundae toppings - so she melts down Snickers bars in the microwave as an all-in-one sundae topping. Maybe she'd like a jar of lemon Ice Cream Topping. :)
greeneyedsadie From: greeneyedsadie Date: April 8th, 2009 10:06 pm (UTC) (Link)
I'd like anything you make that's lemon flavored. MMMm....
skywhisperer From: skywhisperer Date: April 8th, 2009 10:07 pm (UTC) (Link)
Well, if they turn into truffles, I'll stick a box in the mail to you. :)
greeneyedsadie From: greeneyedsadie Date: April 8th, 2009 10:48 pm (UTC) (Link)
Mmmmm...you still have my parents' address? That's where my mail goes.
acelightning From: acelightning Date: April 9th, 2009 12:30 am (UTC) (Link)
wow, is there anything a KitchenAid mixer can't do? ;-D

(i'm going to try this - i just last year started working with rolled fondant for cake decorating, and the Wilton packaged fondant looks beautiful, but tastes like sugared Play-Doh*™. i put up with it, sometimes trying to improve it by adding a flavoring such as lemon oil, because i didn't have the ambition to make fondant myself. but if i don't have to do all the kneading by hand...)


skywhisperer From: skywhisperer Date: April 9th, 2009 03:28 am (UTC) (Link)
This wouldn't be firm enough to roll out, but it probably would be if you cooked it a bit longer, and if you didn't have humidity to deal with (damn you, sugar, and your hydroscopicness!). It's firm enough to form into truffles, though (well, it looks like it is - it's got 15 more mins in the fridge to be sure).
acelightning From: acelightning Date: April 9th, 2009 08:43 am (UTC) (Link)
sounds like what is sometimes called "cream fondant" - not because it has cream in it, but because it has a somewhat creamy texture, suitable for use as the center of a bonbon. i think that you turn that into rolled fondant by kneading in a whole bunch of confectioners' sugar. *reminds self to buy more confectioners' sugar*

skywhisperer From: skywhisperer Date: April 9th, 2009 03:26 pm (UTC) (Link)
Ah! I have a recipe for cream fondant, and I thought it was named that way because it had milk in it.

I have 5 bags of confectionary sugar in the pantry - it went on clearance after Christmas last year, and I couldn't imagine any scenario in which it would go bad. Of course, this attitude is why there's so much stuff in my pantry that I can't keep things from falling on the floor....
acelightning From: acelightning Date: April 10th, 2009 05:52 am (UTC) (Link)
i'm surprised that the powdered sugar doesn't get lumpy in the humidity. yes, it's sealed in a supposedly airtight plastic bag... but i've had it go lumpy anyway.

dammit, now i really want to make some candy. but it's 2 AM, i don't have a car, and the only ingredients i have in the house are regular sugar, butter... and a can of condensed milk. i could make "tablet", a Scots/British candy made by adding ridiculous amounts of sugar to already-sweetened condensed milk, boiling it until it's thick, then beating it like fudge (although it's supposed to be a bit softer than fudge). it'll suck the fillings right out of your teeth, but it's very "more-ish", as the British say ;-D


skywhisperer From: skywhisperer Date: April 10th, 2009 03:37 pm (UTC) (Link)
You know, that's odd, because I've never seen confectionery sugar lump. My brown sugar, all the time. Even my regular sugar. I wonder why.

"it's 2 AM, i don't have a car, and the only ingredients i have in the house are regular sugar, butter... and a can of condensed milk"

That's either the first line of a great novel...or some really bad porn.

acelightning From: acelightning Date: April 10th, 2009 04:27 pm (UTC) (Link)
porn. food porn, to be specific ;-)

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