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Archive for Candy & Confections

TIP OF THE DAY: Make Bark From Leftover Halloween Candy

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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.
      

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    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?)
  •    

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    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
  •  

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    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

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    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

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    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.

     

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    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?

      

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    TIP OF THE DAY: Uses For Marshmallows

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    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.
     
      

    Comments

    TIP OF THE DAY: The Easiest Chocolate Bark

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    It couldn’t be easier to make chocolate bark. Photo courtesy Erika Rax.

     

    We found this tip from Erika Rax, a home baker living in Sydney, Australia.

    “I have a little secret to make really pretty and quick bark,” she says.

    Forget the chopping and melting of chocolate, ladies and gents. Erika’s technique will give you almost instant bark for special family treats or gifting. In the conventional technique, the inclusions get mixed into the chocolate. Here, they sit on top—an even prettier presentation, with no dimunition of flavor.

    Erika’s pistachio and rosemary bark, green ingredients on a white chocolate background, is perfect for St. Patrick’s Day. For Christmas, add some dried cherries or cranberries.

    RECIPE: THE EASIEST CHOCOLATE BARK

    Ingredients

  • White chocolate bar(s)
  • Chopped pistachio nuts
  • Fresh rosemary
  •  
    Preparation

    1. PREHEAT the oven to 170°F/75°C. Line a baking sheet with parchment and place the bar(s) on the parchment.

    2. ARRANGE the toppings over the bar. Place the sheet in the oven for 3-5 minutes until it just starts to soften. Take care not to overbake or the bar will lose shape.

    3. REMOVE from the oven. We lifted the parchment from the pan to cool on the counter, so the bars would not continue to get heat from the pan.
     
    Erika wrapped her gift bars in parchment paper, tied with a piece of kitchen string and a sprig of fresh rosemary. It’s charming! Here’s the photo.

    Find more of Erika’s tips at Blog.ErikaRax.com.

     
      

    Comments

    RECIPE: Peanut Butter Fudge

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    Mmm, peanut butter fudge. Photo courtesy Horizon.

     

    March 1 is National Peanut Butter Lover’s Day. Fudge a recipe so easy to make that we urge you to try it. You most likely have the ingredients on hand, and it will take less than 15 minutes to prepare.

    There are different ways to make fudge, using butter, cream, whole milk or sweetened condensed milk. This recipe, adapted from one by Alton Brown, uses butter.

    Prep time is 10 minutes, cook time is 4 minutes, plus two hours in the fridge.

    RECIPE: PEANUT BUTTER FUDGE

    Ingredients For 64 Pieces

  • 8 ounces unsalted butter, plus more for greasing pan
  • 1 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 16 ounces confectioners’ sugar
  • Optional: chocolate chips, peanut butter chips, honey roasted peanuts
  •  

    Preparation

    1. COMBINE the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. Use caution when removing this mixture from the microwave, it will be very hot.

    2. ADD the vanilla and sugar to the peanut butter mixture and stir with a wooden spoon to combine. The mixture will become hard to stir and lose its sheen. Add optional inclusions.

    3. SPREAD into a buttered 8 x 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours.

    4. CUT into 1-inch pieces and store in an airtight container at room temperature for a week.

     
      

    Comments

    RECIPE: Homemade Peppermint Patties

    February 11th is National Peppermint Patty Day. Whip up a batch today, and make extras to hand out on Valentine’s Day. (For Valentine patties, top with heart-shaped sprinkles or Conversation Hearts.)

    IS IT PATTY OR PATTIE?

    Whether it’s candy, meat or veggies, to be perfectly correct, the spelling is patty. Patties is the plural form, so many folks assumed the singular to be pattie.

    The word first appeared in English around 1700-1710, derived from the French pâté (paste in English), a mix of finely-ground ingredients. Pasta is the Italian word for paste; and in modern French cuisine, pâté refers to a meat loaf as well as the more finely ground goose or duck liver pâté.

    Perhaps America’s most famous patty is the [incorrectly spelled] York Peppermint Pattie. According to a company history in Wikipedia, the York Peppermint Pattie was first produced by Henry C. Kessler, owner of the York Cone Company, in 1940. The company was named for its location: York, Pennsylvania. (Today the company is owned by Hershey and the production is in Monterrey, Mexico.)

       

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    Homemade peppermint patties. Photo courtesy SafeEggs.com.

     
    Sure, you could run out and get a York Peppermint Pattie. Or, you could spend 40 minutes of prep time making your own (plus 9 hours of drying time).

    Because the recipe uses uncooked egg whites, you may wish to consider Safest Choice pasteurized egg whites.

    And if you’re not in a candy mood, how about a Peppermint Patty Martini?

     

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    Semisweet (50% cacao or more) or bittersweet chocolate (70% cacao or more) are a better counterpoint to the lively mint than milk chocolate. Photo courtesy Debrand.

     

    RECIPE: HOMEMADE PEPPERMINT PATTIES

    Ingredients For 30 Pieces

  • 3-1/2 cups powdered sugar, plus extra as needed
  • 2 egg whites
  • 1 teaspoon water, plus extra as needed
  • 1/4 teaspoon pure peppermint extract
  • 4 four-ounce dark chocolate bars, chopped into 1/2-inch pieces
  • 2 teaspoons vegetable oil
  •  
    Preparation

    1. LINE two baking sheets with parchment paper. Cut a separate 2-inch square of parchment paper. Set aside.

    2. COMBINE the powdered sugar, egg whites, water and peppermint extract in stand mixer on low speed until smooth. Increase the speed gradually to high, to form a stiff, smooth dough, adding ½ teaspoon of water at a time if mixture becomes too stiff.

    3. DUST a clean surface with powdered sugar and roll the dough into a log, approximately 12-inches long and 1-1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, rolling the pieces into balls as you go. Arrange them on lined baking sheets, about an inch apart.

     
    4. PLACE the square of parchment paper on top of each dough ball and flatten it into a a disk, using the bottom of shot glass. Repeat. Let the candies dry, uncovered, at room temperature for at least six hours. After the patties have dried…

    5. COMBINE the chocolate and vegetable oil in a small bowl over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Allow the chocolate to cool slightly. Dip each candy into the melted chocolate, coating both sides.

    6. RETURN the candies to the parchment paper until the chocolate has set, about 3 hours. To set faster, place the candies in the refrigerator.

      

    Comments

    GIFT: Red Rocker Cashew Toffee

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    Delicious toffee made with cashews instead of conventional almonds. Photo courtesy Red
    Rocker Candy.

     

    Red Rocker Candy, of Troy, Virginia, makes one of our favorite toffees: Cashew Toffee with White Chocolate. Every batch is hand-made using only the finest ingredients: pure butter, the best nuts money can buy and fine chocolate couverture.

    The result is just the way we like it: oh so buttery, with the different twists of roasted cashew instead of almonds, and white chocolate (although dark chocolate and milk chocolate versions are available).

    The toffee is a best-seller year-round; but in its bright red packaging, it makes a delicious Valentine gift.

  • Red foil package, 8 ounces, $12.00
  • Red gift box, 16 ounces, $24.00
  • Jumbo box, 5 pounds, $72.00
  •  
    Get yours at Red Rocker Candy.com.

    And get some for your Valentine, too.

     

     
      

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