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Archive for Candy & Confections

FOOD FUN: Snowman Marshmallows

Chef Ingrid Hoffman created these fun marshmallow snowmen as a project for kids.

All you need:

  • Large and mini marshmallows
  • Wooden skewers
  • Red and black gel icings
  •  
    Chef Ingrid stuck the skewers into a piece of styrofoam covered with burlap. You can use half a melon, a stale loaf of bread, or present the skewers on a tray.

    Find more of Chef Ingrid’s recipes—serious and fun—at IngridHoffman.com.
     
    FONDUE, ANYONE?

    These snowmen make great fondue dippers to add to our list of 40 chocolate fondue dippers.

    If you want to whip up a batch of chocolate fondue, here are our favorite recipes.

  • Chocolate fondue
  • White chocolate fondue
  • White chocolate pumpkin fondue
  • Spiced chocolate fondue
  •  

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/snowman marshmallows ingridhoffmannFB 230

    Marshmallow snowmen can be food-on-a-stick or fondue dippers. Photo courtesy Chef Ingrid Hoffman.

     

      

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    RECIPE: Christmas Peppermint Hard Candies

    Peppermint Stars

    Peppermint Christmas Trees

    Use your holiday cookie cutters to make these fun mint shapes from conventional peppermint candies. Photos courtesy Reynolds Kitchens.

     

    We love the recipe developers at Reynolds Kitchen, who often surprise us with their creativity. Just by looking at the photos, you can see what they’ve done with an everyday bag of striped peppermint candies.

    The result is like candy canes, but as Elle Woods would say, the shape is more funner.

    It’s also funner to make them with mints in both holiday colors, red and green. Brach’s makes their striped Starbrite Mints in both colors, as well as a sugar-free red and white mint*.

    So pick up the mints and get out every shape and size of cookie cutter that works for the holidays. Then, serve the mints:

  • On a platter, with after-dinner coffee
  • As decorations on holiday cakes and cupcakes
  • Wrapped in cellophane as stocking stuffers or party favors
  •  
    We’d suggest making them as tree ornaments, but can’t figure out how to affix something so that they hang evenly. We tried making holes with an ice pick before the shapes fully hardened, but it wasn’t neat. Ribbon didn’t stick to the peppermint with the glues we had at hand.

    Any other ideas?

    RECIPE: HOLIDAY SHAPE PEPPERMINTS CANDIES

    Ingredients

  • All of your holiday-appropriate metal cookie cutters (borrow as needed)
  • Cookie sheet and parchment paper
  • Baking spray (or bland cooking spray)
  • A bag of red and white and a bag of green and white hard mints
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Line a cookie sheet with Reynolds Parchment Paper.

    2. SPRAY oven-safe, metal cookie cutters with non-stick cooking spray, then place on the cookie sheet. Fill each cookie cutter with peppermint candies. Break the candies into smaller pieces to fill in the smaller areas of the mold (we used a meat mallet).

    3. BAKE for 3–9 minutes until the candies melt into cookie cutter shapes. Remove the sheet from the oven and let the candy harden. Stretch the cookie cutter a bit to remove the candy.

     
    TIP

    This concept works for Valentine’s Day, too. Collect a bunch of heart-shaped cookie cutters.

     
    *We haven’t tested the recipe with sugar-free mints, but guess that they’ll melt in a similar fashion to the conventional variety.

     
      

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    RECIPE: Peppermint Crunch Marshmallows

    Peppermint Crunch Marshmallows

    Peppermint Crunch

    TOP PHOTOS: Minty marshmallow marvels for Christmas snacking. BOTTOM PHOTO: Buying peppermint candy crunch saves you the time of trying to evenly crush whole peppermints or candy canes. Photo courtesy King Arthur Flour. Photos courtesy King Arthur Flour.

     

    To bring to a party or for homemade gifts, marshmallows are a delightful alternative to cookies. This holiday, from King Arthur Flour, pack lots of peppermint in every bite.

    For a milder peppermint flavor, simply omit the optional peppermint oil. (Personally, we love lots of mintiness. We also recommend the optional red gel paste to get the beautiful color in the photo.)

    Prep time is 20 minutes to 30 minutes, cook time is 10 minutes to 15 minutes. Marshmallows are best made a day in advance, so they can set in the pan before cutting. Here are step-by-step photos.

    RECIPE: PEPPERMINT CRUNCH MARSHMALLOWS

    Ingredients For 24 Marshmallows

  • 3 packets (1/4 ounce each) unflavored gelatin
  • 1 cup cool water, divided
  • 1-1/2 cups sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • Optional: 1/8 teaspoon peppermint oil for extra-strong peppermint flavor
  • 1/2 cup peppermint crunch, crushed hard peppermint candies or candy canes
  • Optional: 5 to 10 drops red gel paste for richer color
  • Glazing sugar or confectioners’ sugar, to sprinkle on top
  •  
    Ingredients

    1. COMBINE the gelatin and 1/2 cup of the cool water in the bowl of an electric mixer fitted with a whisk attachment. Set the bowl aside. Grease a 9″ x 13″ pan (glass or ceramic is best) and a dough scraper, and set both aside.

    2. COMBINE the sugar, corn syrup, salt and the remaining 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring until the sugar dissolves. Raise the heat to high and cook, without stirring, until the syrup reaches 238°F to 240°F on a candy or digital thermometer. Remove from the heat.

     
    3. TURN the mixer to low speed; slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy and and has cooled to lukewarm (3 to 10 minutes depending on the mixer and attachment you use; a stand mixer using the whisk attachment will work more quickly than a hand mixer equipped with beaters). The mixture should be cool enough that you can spread it into the pan without burning your fingers, about 95°F. Add the peppermint oil towards the end of the mixing time. NOTE: Don’t let the marshmallow get so thick that it forms a stiff ball inside the wire whisk; it shouldn’t be as stiff as meringue icing. When the marshmallow is fully whipped…

    4. ADD the peppermint crunch and red gel paste, and mix just until you can see swirls of red and white. Spread the marshmallow into the greased pan with the greased dough scraper.

    5. WET your fingers and use them to smooth and flatten the marshmallow in the pan. Sprinkle the glazing sugar or confectioners’ sugar over the top, and let sit for several hours (or overnight) before cutting.

    6. USE a greased knife or cookie cutters to make squares or other shapes. You can cut about two dozen 2″ marshmallows or eight dozen 1″ marshmallows (we prefer the larger size for visual impact).

    7. WRAP the marshmallows airtight in plastic. They can be stored for several days at room temperature.

     
      

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    TIP OF THE DAY: Make Apple Cider Salted Caramels

    We love salted caramels: plain sea salt, fleur de sel, gray sea salt, smoked sea salt (see the different types of sea salts).

    They aren’t inexpensive: A box of seven smallish squares, chocolate coated and garnished with salt, is $14.00 at Fran’s.

    So how about a project for a lazy Sunday: homemade salted caramels? It can also solve holiday gift-giving needs.

    This recipe, which adds the seasonal touch of apple cider, was developed by P.J. Hamel for King Arthur Flour. Here are additional photos and tips.

    This recipe is made in the classic French style: Salted butter is used and more salt can be added to the caramel, instead of the current vogue for sweet butter with a salt garnishing on top. We prefer the latter, so if you prefer, use unsalted butter in the recipe and garnish the top with sea salt or other fine salt.
     
    BOILED CIDER

    The boiled cider that flavors the caramels is simply reduced apple cider or juice. You can make it (instructions are in the recipe that follows) or buy it (King Arthur Flour sells it). If you’re making your own, you can make it up to three months in advance.

    Use the extra boiled cider to add flavor to:

  • Baking: Add to baked recipes that use apples: cakes, crisps, crumbles, pies, turnovers. Replace the honey or molasses in recipes for apple cake, gingerbread, spice muffins and similar recipes.
  • Breakfast: Drizzle over French toast, oatmeal, pancakes, waffles; stir into plain yogurt.
  • Condiment: Add a teaspoon to vinaigrette or barbecue sauce; drizzle over baked apples, crêpes, grilled fruit, ice cream, sorbet or frozen yogurt; spread on toast or cornbread; give better flavor to store-bought applesauce.
  •    

    Apple Cider Caramels

    Apple Cider Salted Caramels

    Try your hand at making caramels. Photos courtesy King Arthur Flour.

  • Dinner: Glaze grilled vegetables or poultry (brush it on) or add a bit to marinades.
  •  
    RECIPE: APPLE CIDER SALTED CARAMELS

    Ingredients For 64 Caramels

  • 2 cups (1 pint) heavy cream or whipping cream
  • 1 cup light corn syrup
  • 2 cups sugar
  • 6 tablespoons butter, salted or unsalted
  • 1/2 cup boiled cider*, purchased or made (recipe follows)
  • 1/2 teaspoon salt
  • 1 teaspoon apple pie spice†
  •  
    For The Boiled Cider

    Prep time is 10 minutes, cook time is 1 hour. The yield is 1-1/2 cups.

  • 8 cups fresh apple cider or apple juice
  •  
    See the difference between cider vs. apple juice, below.
    _______________________________
    *You can buy ready-made boiled cider from King Arthur Flour and other baking supply retailers.

    †Substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg or allspice.

     

    boiled-cider-midwestliving-230

    Chocolate Covered Salted Caramels

    TOP PHOTO: Homemade boiled apple cider. Photo courtesy Midwest Living. Here’s their
    full recipe. BOTTOM RECIPE: Feeling
    ambitious? Dip your caramels in melted
    chocolate. Photo courtesy Alma Chocolate.

     

    Preparation

    1. MAKE the boiled cider. BRING the cider to boiling in a 5- to 6-quart Dutch oven. Reduce the heat to medium and boil gently, uncovered, for 1-3/4 hours. Stir occasionally, until the cider has reduced to 1-1/2 cups. Remove from the heat and cool to room temperature.

    2. TRANSFER the boiled cider to a screw-top jar with a mouth at least wide enough to insert a spoon. Cover and store in the fridge for up to 3 months. The boiled cider will thicken in the fridge. Bring it to room temperature to use in this recipe.

    3. LIGHTLY GREASE an 8″ x 8″ baking pan and line with parchment paper, leaving an overhang on opposite sides.

    4. COMBINE the cream, corn syrup, sugar, butter and boiled cider in a heavy-bottom, deep saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook until the mixture reaches 248°F on a candy thermometer, 20 to 30 minutes. Remove the pan from the heat; stir in the salt and spice.

    5. POUR the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1″ squares.

    6. WRAP the caramels: Use 6″ squares of parchment paper. (We had 5-inch squares. The difference is shorter twisted ends.) Place one caramel in the center of each square; wrap the opposite edges of the paper around the caramel and twist the exposed edges to close. If you don’t have parchment paper you can use wax paper, but you need to be careful when twisting the edges because it tears more easily.

    Here’s a very helpful video on how to wrap caramels.

     

    APPLE CIDER VERSUS APPLE JUICE: THE DIFFERENCE

    Since Prohibition, which began in the U.S. in 1920, “cider” has referred to the unfermented, unpasteurized apple juice. “Hard cider” is used to indicate the alcoholic beverage. In the U.K. it is the opposite, with “cider” indicating the alcoholic drink for which special cider apples are used.

  • Hard cider is a fermented alcoholic beverage made from the unfiltered juice of apples. The alcohol content varies from a low 1.2% ABV* to 8.5% or higher—some imported ciders can be up to 12% ABV, an average level for table wines. It does not need to be refrigerated until the container is opened.
  • Fresh apple cider is raw apple juice, typically unfiltered. Thus, it is cloudy from the remnants of apple pulp. It is also typically more flavorful than apple juice—although of course, the particular blend of apples used in either has a big impact on the taste. It needs to be refrigerated.
  • Apple juice has been filtered to remove pulp solids, then pasteurized for longer shelf life. It does not need to be refrigerated until the container is opened.
  •   

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    TIP OF THE DAY: Make Bark From Leftover Halloween Candy

    halloween-bark-completely-delicious-230

    Chop up those miniatures, add whatever else
    you have and make bark. See the recipe
    above at CompletelyDelicious.com.

     

    Many American households woke up today to lots of Halloween candy. You can eat some of it as is, but we especially like this solution from BrownEyedBaker.com, who adapted it from this Bon Appetit recipe:

    Turn it into chocolate bark studded with pieces of Halloween candy.

    And on top of that, make it an annual tradition. We hereby proclaim that the day after Halloween is Leftover Candy Bark Day.

    Use whatever candy appeals to you. If you’re not sure if certain combinations work (Junior Mints and Peanut Butter Cups, for example), pop them into your mouth and see how they blend.

    If you need to round out the ingredients, add whatever you have at home: baking chips, cookie pieces, nuts, potato chips, pretzels, shredded coconut, and so on.

    You’ll also need a base chocolate to hold all the pieces. You can use milk, semisweet or white chocolate. We bought two bags of Guittard semisweet chips and one bag of white chocolate chips at our supermarket.

     
    What should you do with the finished bark?

  • Bring it into work or school.
  • Give some to anyone who didn’t participate in trick-or-treating.
  • Serve it on game day.
  • Keep it as your own stash, enjoying a piece per day.
  •  
    RECIPE: LEFTOVER HALLOWEEN CANDY BARK

    Ingredients For About 2 Pounds/30 Servings

    This is just a guideline; use whatever you have. The ingredients below focus on peanut butter-flavored candies. Prep time is 15 minutes, cook time is 1 hour.

     

  • 1 pound chocolate, chopped
  • 3 Butterfinger candy bars (or 8 fun-size bars), cut into 1-inch pieces
  • 3 Heath candy bars (or 6 fun-size bars), cut into ¾-inch pieces
  • 8 Reese’s peanut butter cups, each cut into 8 wedges
  • ¼ cup honey roasted peanuts
  • 3 ounces white chocolate, chopped
  • ½ cup M&Ms, Peanut M&Ms, Reese’s Pieces or a mix
  •  
    Preparation

    1. LINE a 12 x 12-inch* baking pan or a baking sheet with parchment paper; set aside.

    2. PLACE the chopped chocolate in a medium bowl and microwave at 50% power in 30-second increments, stirring after each, until it is completely melted and smooth.

    3. POUR the chocolate onto the prepared baking sheet and, using an offset spatula, spread it into a thin layer (¼-inch thick yields about a 12×10-inch rectangle*).

    4. SPRINKLE the melted chocolate with the chopped Butterfingers, Heath bars, peanut butter cups and honey roasted peanuts, making sure all pieces touch the melted chocolate so they adhere. Lightly press down on them as an extra effort to make sure the candy adheres to the chocolate. Refrigerate for 30 minutes.

    5. MELT the white chocolate using the same method as the bittersweet chocolate in Step 2, until completely smooth. Using a spoon, drizzle the white chocolate over the chilled bark in a zigzag pattern.

    6. SCATTER the M&Ms and/or Reese’s Pieces over the white chocolate drizzle, and again press to make sure the candy adheres to the melted white chocolate. Chill again until the white chocolate is set, about 30 minutes.

     

    halloween-bark-tasteofhome-230sq

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/halloween candy bark browneyedbaker 230

    TOP PHOTO: Add cookies to your Halloween Bark. Photo courtesy Taste Of Home. Here’s the recipe. BOTTOM PHOTO: Peanut-oriented bark (recipe above). Photo courtesy BrownEyed Baker via Bon Appetit.

     
    7. CUT or break the bark into irregular pieces and serve. Store leftovers in an airtight container in a cool place or in the fridge.

     
    *You can use whatever size pan or sheet you have. You don’t have to spread the chocolate to cover the entire area. Just keep it 1/4-inch to 1/2-inch thick and the candies pressed into it will add the heft.
      

    Comments

    TIP OF THE DAY: Candy Apple Party

    Is this your year to host a candy apple party for Halloween? Kids and adults alike will love the opportunity to customize caramel and/or red candy apples.

    First send out the invites, then start to gather the ingredients.

    You prepare trays of candy- and or caramel-coated apples, and guests do a quick re-dip and add their toppings. We’ll provide the caramel- and candy-coating recipes in a separate article.

    CANDY APPLE & CARAMEL APPLE TOPPINGS

    Select toppings that are small in size or crushed. Big pieces of candy or nut halves can fall off, especially on smaller apple (recommended—see the next section). That’s why we excluded Gummies, Goobers, Raisinets and Teddy Grahams.

  • Candy corn
  • Chopped nuts
  • Granola
  • Mini chocolate chips or full size (how about a mix of
    butterscotch, peanut butter, mint, dark, milk and/or white
    chocolate?)
  •    

    asstd-caramel-redbookmag-230

    At a candy apple party, every guest can customize an apple (at least one!). Photo with regular and chocolate caramel apples courtesy RedbookMag.com.

  • Mini M&Ms
  • Mini marshmallows
  • Mini Reese’s Pieces
  • Oreo bits or crushed graham crackers
  • Pretzel pieces
  • Red Hots
  • Shredded coconut, plain or toasted
  • Sprinkles
  • Toffee bits
  •  
    Plus

  • 2 slow cookers, chafing dishes, or other warmers for the two coatings
  • Bowls and spoons for the toppings
  • Individual bowls or plates for apple-coating
  • Ice pop sticks for the apples
  • Plates, napkins
  •  

    candy-apple-station-bridalguide.com

    You do the messy part in advance: dip the apples in their first coat: dark, milk or white chocolate or caramel. Photo courtesy BridalGuide.com.

     

    WHAT APPLES SHOULD YOU USE?

    Choose varieties that are crisp but not singularly sweet (e.g. Delicious). The tartness or acidity of the right variety is a counterpoint to the sweet coating and toppings.

    You also want small apples over large ones. Big apples look more impressive, but smaller ones (typically sold pre-bagged) give you a better ratio of apple to topping. And, you can have more than one!

  • For red candy coating: Baldwin, Crispin, Honeycrisp, Idared, Jonathan, Stayman, SweeTango; secondarily, Braeburn, Gala, Fuji.
  • For caramel apples: The tart Granny Smith is the best variety for caramel apples; the tartness works well with the caramel. But any of the red candy apple types will work if you’re not seeking that nuance.
  •  
    TIP: Many supermarket apples have a wax coating that can inhibit the coating from sticking to the apple. If you can’t buy your apples from a farmers market or orchard, remove the wax coating by swirling the apples in a pot of boiling water and wiping them dry with paper towels.

     

    PARTY TIME

    Set the slow cookers, trays of coated apples and bowls of toppings and other materials on a table or sideboard, ideally on a craft paper covering or tablecloth.

    When the guests are ready to create their apples, let them re-dip and add their toppings. Individual bowls for each person help prevent the toppings from spilling on the table.

    THEMED DRINKS

    What to serve at your candy apple party? Apple-themed drinks:

  • Apple Beer or Ale
  • Apple Cider
  • Apple Spice Tea
  • Appletinis
  • Apple Wine
  • Apple Seltzer (like Polar)
  • Hard Cider
  • Hot Mulled Wine or Mulled Cider
  • Sparkling Cider Punch
  •   

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    FOOD FUN: Lucky Charms-Type Marshmallows

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/dehydrated marshmallow bits sweetgourmet 230

    You can have your own stash of Lucky Charms-type colored mini-marshmallows. Photo courtesy Sweet Gourmet.

     

    If you got hooked on Lucky Charms cereal, you’re in luck once again: You can buy the dehydrated marshmallows to add to any cereal you like—or any other use.

    We came across these dehydrated marshmallows made by Kraft Foods (Lucky Charms are made by General Mills). They’re regular marshmallow rectangles—not the green clovers, pink hearts, purple horseshoes, tri-color rainbows, orange stars and other Lucky Charms shapes.

    Here’s a fun fact: In October 2012, Lucky Charms posted its best sales volume ever. The company attributed this success to their change in strategy: marketing to adults as well as to children. [Source]

    Add the dehydrated mini marshmallows:

  • To baked goods
  • On cereal
  • As a dessert garnish
  • Atop hot chocolate or warm milk or coffee
  •  

    They’re sold in bag of 6 ounces, 1, 2 and 3 pounds. Get yours at Amazon.com.

     
      

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    PRODUCT: Annie B’s Caramels

    annie-b-caramel-box-230

    Buy them in a bag or a gift box. Photo courtesy Annie B’s.

     

    Annie B’s caramels aren’t the usual square or rectangular affairs. They’re shaped like the salt water taffy we enjoyed as a kid.

    The all natural caramels come in more flavors than most:

  • Amaretto Caramels
  • Black Licorice Caramels
  • Black Raspberry Caramels
  • Blueberry Caramels
  • Butter Rum Caramels
  • Cherry Caramels
  • Chocolate Caramels
  • Chocolate Sea Salt Caramels
  • Huckleberry Caramels
  • Maple Caramels
  • Original Caramels
  • Sea Salt Caramels
  •  

    Our favorites: Original, Cappuccino, Chocolate and Sea Salt.

    Original is a buttery caramel, and Cappuccino adds strong coffee flavor. Chocolate has a mild chocolate flavor.

    Sea Salt is unlike any other salted caramel we’ve had. It’s made with large crystals of coarse sea salt, delivering lots of salt in every bite.

    It was too much salt for us, but it might become the favorite flavor of salt lovers.

    Options include bags of 10 and 16 pieces, gift boxes and bulk boxes.

    The bags are just $5.00 each: great for party favors and stocking stuffers (you can never plan too far in advance!). Nautical-themed gift boxes are currently 20% off and there’s free shipping on orders over $49.00.

    Get yours at AnnieBsCandy.com.

     
      

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    FOOD HOLIDAY: National Jelly Bean Day

    April 22 is National Jelly Bean Day. If you’re craving a sugar fix, Jelly Belly’s jelly beans have just 4 calories apiece.

    While there are numerous producers of tasty jelly beans, Jelly Belly, launched in 1976, was the first to sell them in single flavors (as opposed to mixed). The original flavors: Cream Soda, Grape, Green Apple, Lemon, Licorice, Root Beer, Tangerine and Very Cherry (today there are 50 flavors).

    The company also invented the “gourmet jelly bean.” The difference: gourmet jelly beans tend to be softer and smaller than traditional jelly beans, and are flavored in both the shell and the middle (traditional jelly beans typically contain flavor only in the shell).

    There are pronounced flavor preferences the world over. The number one flavors by region:

  • Americas: Very Cherry*
  • Asia: Lemon Lime
  • Australia: Bubble Gum (what’s up with that, Australia?)
  • Europe: Tutti-Frutti mix
  • Middle East: Berry Blue
  •  
    *In 1998, Buttered Popcorn moved into first place. In 2003 Very Cherry moved back into top position by a mere 8 million beans.

       

    jelly-bean-bark-tasteofhome-230

    Make jelly bean bark with this recipe. Or, use jelly beans to top a cupcake. Photo courtesy Taste Of Home.

     
    You can tour the Jelly Belly factories in Fairfield, California and Pleasant Prairie, Wisconsin. The two locations produce 362,880 pounds of jelly beans per day, equivalent to the weight of 24 elephants.

     

    jelly-beans-paper-cup-WS-230

    For the sweet-toothed, jelly beans are made
    mostly from sugar. Photo courtesy Williams-
    Sonoma.

     

    WHO INVENTED THE JELLY BEAN?

    The modern jelly bean is believed to have been invented in the U.S., sometime after 1850. The earliest recorded advertisement for jelly beans is from Boston confectioner William Schrafft, who may have also been the creator. The ad promoted sending jelly beans to Union Soldiers engaged in the Civil War (1861-1865).

    By the early 1900s, jelly beans had become a staple penny candy. Possibly, they were the first bulk candy. They became part of the Easter tradition in the 1930s, when somebody connected their egg shape with the eggs symbolic of the spiritual rebirth of Easter. Their festive colors made them a perfect celebratory candy.

    During World War II, much of the chocolate produced in the U.S. was sent overseas to soldiers. Americans focused on other sweets; flavorful, colorful jelly beans became popular.

     
    And, if you’re old enough to remember, they were the favorite candy of president Ronald Regan. He persuaded the Jelly Belly company to make a blueberry jelly bean so that he could serve red, white and blue jelly beans in the Oval Office.

    Here’s more on the history of jelly beans.
     
    JELLY BEAN TRIVIA

    Each year, U.S. manufacturers produce more than 16 billion jelly beans for Easter, enough to completely fill a plastic Easter egg 89 feet high and 60 feet wide—about the height of a nine-story office building.

    Christmas is the second largest jelly-bean-eating holiday. Who knew?

      

    Comments

    TIP OF THE DAY: Uses For Marshmallows

    chocolate-vanilla-dice-230

    They may be delicious, but what if you have
    too many for straight snacking? Photo | THE
    NIBBLE.

     

    If you received marshmallows for Easter and are looking to do more than snack from the box, you can make hot chocolate, s’mores or rocky road brownies, cookies or ice cream.

    You can add them to peanut butter sandwiches and pancake batter, sliced or cut to size. You can make fruit and marshmallow skewers, or recipes with marshmallows from ambrosia salad to sweet potatoes.

    You can dip them in chocolate fondue. Add them hot or cold cereal. Toss coffee-flavored marshmallows into hot coffee.

    Use them as a pie topper: Bake the pie at 400°F for 5 to 10 minutes, or until the marshmallows are toasted.

    Or, try these less obvious uses for marshmallows:

  • Brown Sugar Softener: After you open a bag of brown sugar, add a few large marshmallows before you reseal it (we further double-bag the bag brown sugar in self-sealing freezer bags). The marshmallows will provide moisture that helps keep the sugar soft.
  • Candle Holder: For birthday cakes or cupcakes, place each candle into a marshmallow before placing on the cake. When you remove the candles, there are no wax dripping on the cake or holes in the cake.
  • Cone Drip Stopper: Place a small marshmallow (or cut a larger one) in the bottom of an ice cream cone to stop melted ice cream from pouring out the bottom.
  • Icing Protector: To keep foil or plastic wrap from touching the icing when you transport a cake, place a few large marshmallows on the tops and side of the cake.
  •  
    HOW TO KEEP MARSHMALLOWS SOFT

    Marshmallows should be stored in an airtight container. But if they begin to harden, you can:

  • Pop them in the microwave for five seconds (not longer or they will begin to melt).
  • Toss them into hot chocolate.
  • Place them in a resealable freezer-weight plastic storage bag with a slice or two of fresh bread. Depending on how hard they are, they can take one or two days to soften.
  •  
    IF YOU HAVE TOO MANY MARSHMALLOWS

    Stick them in the freezer, in the storage bag with the fresh bread.
     
    TO UNSTICK MARSHMALLOWS

    If your marshmallows have clumped together, unstick them by placing them in a plastic bag and adding a teaspoon or two of cornstarch or powdered sugar. Seal the bag and shake it vigorously to evenly coat the marshmallows. They should begin to come apart in a few minutes.
     
    Check out the history of marshmallows and much more about these sweet pillows.
     
      

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