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TIP OF THE DAY: 12 Ways To Use Toasted Marshmallows

National Toasted Marshmallow Day is August 30th—not a day of the year that begs for a steaming cup of cocoa.

So we put on our thinking toques to see how to best use toasted marshmallows in the summer, and how to to toast them without a campfire or fireplace.
 
USE TOASTED MARSHMALLOWS FOR…

  • S’mores, of course, or a variation. Check out these S’mores recipes and variations other than graham crackers. (National S’mores Day is August 10th).
  • Cocktail garnish for a Black or White Russian, Chocolate Martini, Espresso Martini, Irish Cream Liqueur.
  • Cookie or brownie sandwich.
  • Cupcake, cake, pie, pudding or tart garnish (make an easy tartlet with lemon curd).
  • Grilled marshmallow and fruit skewers.
  • Iced coffee, iced latte, iced hot chocolate.
  • Ice cream or sundae topping.
  • Milkshakes.
  • Peanut butter toast: Top toast with PB and marshmallows, and chocolate if you like!
  • Shots, with marshmallow vodka (made by Pinnacle, Skyy and Smirnoff).
  • Sweet potato garnish.
  • Toasted “Fluffernutter” sandwich, replacing the fluff.
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    PLEASE ADD TO THIS LIST!

    And remember: There’s marshmallow goodness beyond Campfire and Jet-Puffed. Check out gourmet marshmallows.

    Vegan? There are delicious vegan marshmallows from Dandies, all delicious.
     
    TOASTING MARSHMALLOWS WITHOUT A FIREPLACE

    Even if you have a fireplace, you sure don’t want to light it up today.

    Who needs a fireplace—or a campfire? There are other ways to toast marshmallows.

  • On a stove: If you have a gas stove, you can toast the marshmallow over an open flame until it begins to brown—about a minute, depending on how “toasty” you like it.
  • With a candle, an unscented one. Turn down the lights for romance.
  • For best results, hold the marshmallow about two inches away from the flame and turn it continuously. This way, the marshmallow will melts from the inside out and brown evenly.
  • A fondue fork is ideal for toasting because it has a protective handle, but impaling the marshmallow on the tip of a regular fork works, too. You can use skewers, as well; bamboo skewers will not heat up and are easier to hold. You’ll need to soak them first, though, so they won’t catch fire!
  • Avoid toasting over Sterno: The marshmallows will smell and taste of it. A votive candle will work, and if you’re having guests, you can put a votive at each place setting.
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    The Fastest Way To Toast A Batch Of Marshmallows:

  • The Broiler! Place the marshmallows on a baking sheet and set the oven to Broil. When one side is at your desired tastiness, turn them over. If the marshmallows are not browning evenly, rotate the pan.
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    Chocolate Martini With Toasted Marshmallow Garnish

    Toasted Marshmallow Garnish on Milkshake

    Toasted Marshmallow Garnish

    [1] The best garnish for a Chocolate Martini? A toasted marshmallow—and maybe a rim of graham cracker crumbs (that’s a S’mores Martini). Here’s the recipe from Eclectic Recipes. [2] Serve a toasty marshmallow with a cool shake. Here’s the recipe from Honey and Birch. [3] Garnish any dessert or sweet snack, like this cupcake from Cake Boss Baking.

     

      

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    FOOD FUN: Alcohol & Gummy Candy

    Champagne With Gummy Worms

    Gummy Worm Mojito Cocktail

    Gummy Worm Cocktail

    [1] Champagne with gummy bears. [2] Mojito with a gummy worm garnish—although a Mezcal drink might make more sense with the worms (photos 1 and 2 courtesy Monarch Rooftop). [3] Gummies slithering in a Tequila Sunrise (photo courtesy Drinking In America.

     

    Search for “adult gummies” and you’ll turn up bottles and bottles of nutritional supplements.

    They’re not just multivitamins but biotin, fiber, fish oil, melatonin, vitamin C and more. (Caveat: Before you get too excited, check the grams of sugar on the bottle.)

    Let us introduce you instead to our kind of adult gummies: soaked in wine or spirits.

    Some background: A few months ago, a candy boutique in Los Angeles, Sugarfina, introduced rosé-infused gummy bears. Thanks to social media, they were sold out by pre-order before they even arrived from Germany; there’s a long waiting list (Monarch Rooftop says the number now exceeds 14,000).

    We had tried the Champagne Gummies, which are still available. There also are Cuba Libre Gummies, infused with rum and Coca-Cola.

    We wouldn’t have known the Sugarfina gummies were infused with Champagne, much less with Dom Perignon. (We deduced that the amount of champagne used was “just a splash.”)
     
    REAL ADULT GUMMIES

    Monarch Rooftop, a lounge with a view of the Empire State Building (71 West 35th Street, Manhattan), infuses its own gummies for a selection of creative cocktails. The current menu offers:

  • Tipsy Teddy Bears: gummy bears soaked in Champagne/Rosé.
  • Rummy Worms: gummy worms soaked in rum and paired with a Mojito.
  • Fish Out Of Water: vodka-soaked Swedish Fish laid atop a blue Jell-O shot.
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    They inspired us to infuse our own gummies by soaking them in alcohol. We first tried spirits, then wine. We briefly considered a Boilermaker: beer with whiskey-infused gummies instead of the shot. Maybe for the Super Bowl?

    Whatever you want to infuse, the recipe is below.
     
    National Gummy Worms Day is July 15th, giving you plenty of time to test your own cocktail menu.

    MAKE YOUR OWN ALCOHOL-INFUSED GUMMY CANDY

    The hardest part of this is deciding which spirit and which fruit juice to use. You can halve the spirits and juice and make a split batch to see which you like better. Flavored vodka is even better.

    Beyond Gummy Bears & Worms

    So many decisions! There are gummy butterflies, Easter bunnies, fish, flower blossoms, frogs, fruits, gummy rings, lobsters, peaches, penguins, pigs, rattlesnakes, sharks, Smurfs, soda bottles and turtles.

    You can make your own adult gummy recipe book, with different shapes and flavors for different occasions. Tequila-infused gummies for your Margarita? Certainly: And get the Mexican Hat gummies.

    Check out the novelty gummies on Nuts.com.

     

    Tips

  • Look for a large size of gummies: a 1 kg tub (2.2 pounds) or bulk pricing. A five-pound bag of Haribo Gold-Bears is $12 on Amazon.com. That’s $2.40/pound. If your local store sells them in bulk for much more than that, you may wish to consider your options.
  • Don’t overlook flavored vodkas. We think they’re a better choice than plain vodka. We also loved sipping artisan gin, so made them for a small snack bowl. We ours soaked in gin; although we used everyday Tanqueray to infuse.
  • Test the amount of alcohol. You can make a split batch, or vary the amount your next batch.
  • Make them as gifts, too, with a reminder note to consume within five days.
  • These are not Jell-O shots. Don’t expect a buzz.
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    RECIPE: ALCOHOL-INFUSED GUMMY CANDIES

    Plan ahead: The gummies need to infuse in alcohol for five days.

    Ingredients

  • 1-1/2 cups of vodka or other spirit or wine
  • 2 pounds gummi candy
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    Preparation

    1. PACK the gummies into a lidded container and cover with the spirit. The alcohol should barely cover the top of the gummies.

    2. STIR, cover with the lid and place the container in the refrigerator.

    3. STIR twice a day for five days. If you use a large enough container, you can simply shake it. When ready, drain and serve.

    That’s it!
     
    What If They’re Too Alcoholic?

    First, taste them on the third day. If they’re what you expect, drain them and enjoy. If they’re still too boozy, try them with a cocktail. The combination may provide the right counterpoint. If not…

    You can fix the batch by draining the alcohol and covering the alcohol in apple juice. Shake and taste in a few hours. They may need to juice-infuse overnight.
     
    THE HISTORY OF GUMMY CANDY

    Gummi candy was first produced by Haribo, a Bonn, Germany, confectioner. Haribo is a contraction of Hans Riegel Bonn.

    Founder Hans Riegel invented the Dancing Bear, a fruit gum made in the shape of a bear, in 1922. It was succeeded in 1967 by what would become known worldwide as Gummi Bears, which would spawn an entire zoo of gummi animals.

    Gummi worms, however, were introduced by another gummi candy manufacturer, Trolli (named for forest trolls), in 1981.

    Many Americans use the English spelling, gummy, instead of the German gummi.
     

     

    Gummy Bear Sangria

    Cocktail With Gummy Candy

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/shark tank sugarfactory 230

    [1] Wine-infused dummies with sangria. Given all the fruit, we’d serve them on the side. Here’s the recipe from TrendHunter.com. [3] A root beer float with soda bottle gummies. Add vanilla vodka along with the root beer and ice cream. Check out these alcoholic root beer float recipes on Yummly.com. [4] What to drink while watching “Shark Tank.” At the Sugar Factory in New York City, it’s called The Ocean Blue (photos 2 and 3 courtesy Sugar Factory).

    MORE WAYS TO SERVE GUMMIES

    Beyond filling candy bowls, you can:

  • Garnish the rim of soft drinks or cocktails.
  • Garnish desert plates.
  • Top cupcakes or iced cookies.
  • Use as ice cream/sorbet toppers.
  • Make gummy fruit kabobs, alternating gummies with fresh fruits.
  • Dip in chocolate and harden on wax paper or parchment, for “gourmet” gummies. For this one, it’s better to avoid the smaller gummies like bears.
  • Decorate the rim of cocktails.
  • Add to popcorn.
  • Make gummy trail mix: gummies, M&Ms or Reese’s Pieces, nuts, pretzels and raisins or dried cherries or cranberries.
  • Make the classic Dirt Cake or Dirt Pudding.
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    TIP OF THE DAY: Vietnamese Cabbage Slaw, a.k.a. Cole Slaw

    Asian Slaw

    Classic Cole Slaw

    Red Boat Fish Sauce

    Top: Vietnamese slaw, made with a fish sauce-accented vinaigrette. Center: Conventional American cole slaw with mayonnaise (photo courtesy Blu Restaurant | NYC). Bottom: Vietnamese fish sauce (photo courtesy Red Boat).

     

    So many slaws, so little time! On summer weekends, we try different slaw recipes and different potato salads.

    When made without mayonnaise, cole slaw is a very low calorie food, and cabbage is an antioxidant-packed cruciferous vegetable. That’s what you’ll find in the Asian-style slaw recipe below.

    Today’s tip also highlights a relatively unfamiliar ingredient to Americans, fish sauce. But first:
     
    WHAT’S A SLAW & WHY IS IT “COLE?”

    Long part of the culinary repertoire, “koolsla,” short for “koolsalade,” means cabbage salad in Dutch; Dutch travelers to the New World made the dish with local cabbage. Instead of being torn into bite-size pieces like lettuce salad, the cabbage was thinly sliced or shredded.

    Cabbage, the “kool,” is pronounced “cole.” “Sla” is short for “salade.” The term got anglicized in the 18th century as cole slaw (and sometimes, cold slaw).

    In English, “slaw” came to specify a salad of shredded vegetables. Over time, shredded cabbage slaw was joined by carrot slaw and more recently, broccoli slaw and shaved Brussels sprouts slaw.
     
    WHAT IS FISH SAUCE?

    Called nam pla in Thai and nuoc mam (“salted fish water”) in Vietnamese, fish sauce is an amber-hued condiment prepared from fermented anchovies and salt. An umami flavor lauded as “the fifth taste” after sweet, sour, bitter and salty, fish sauce is a major ingredient and condiment in Thai and Vietnamese cuisine.

    Numerous brands are imported to the U.S., including Red Boat Fish Sauce.
     
    Umami, The Fifth Taste

    Fish sauce provides a flavor known as umami, often explained as savory or brothy.

    We consume “umami foods” every day: anchovy paste, asparagus, beef stew, bouillon, cured ham, ketchup, lamb shank, miso sauce and soup, MSG, mushrooms, Parmesan cheese, ripe and sun-dried tomatoes, soy sauce, steak sauce and Worcestershire sauce, among others.
     
    European Garum & Colatura Di Alici

    Umami and fish sauce are also part of Western culture. Beginning in Greece and appearing in nearly every ancient Roman recipe as early as the 7th and 8th centuries B.C.E., garum, a fermented fish sauce, was the universal condiment used to add flavor to food.

    As ketchup (and more lately, hot sauce) is to American fare, as soy sauce is to Chinese cuisine, the favorite condiment in ancient Rome was garum, an anchovy sauce. It involved into colatura di alici, juice of anchovies, still popular in Italy. It’s also called anchovy sauce or anchovy syrup; the latter is inaccurate, as a syrup is a thick, viscous liquid.

    As strange as “anchovy juice” may sound, colatura is an aromatic condiment that enhances any dish, adding flavor without fuss.

     
    Ask any great Italian chef, and you’ll probably find that colatura di alibi is their secret ingredient. Chef Lidia Bastianich uses a touch of colatura instead of salt.

    Colatura (the word comes from the Latin colare, to strain) is made by curing anchovies with salt and extracting the free-run liquid that drains from them. It’s a laborious and painstaking process to create a truly artisan food. Different brands are imported from Italy.

    Things came full circle in the 19th century when a British sea captain Henry Lewis Edwardes (1788–1866) brought the recipe for a fish sauce condiment home after travels in India. It somehow got to John Wheeley Lea and William Henry Perrins, two dispensing chemists (pharmacists) in Worcester, England, who created the first “umami sauce” (Worcestershire Sauce) sold commercially in England, in 1837.

    Here are more uses for fish sauce, colatura di alici, or whatever you choose to call it.

     

    RECIPE: VIETNAMESE CABBAGE SLAW

    This recipe was created by Gail Simmons for Pure Leaf Tea. She pairs it with Sweet Honey Green Pure Leaf. We paired it with Unsweetened Green and Unsweetened Lemon Flavor Pure Leaf.

    Ingredients For 4 Servings

    For The Dressing

  • 1/4 cup rice vinegar
  • 2 tablespoons light brown sugar
  • 1 lime, zested and juiced
  • 1 tablespoon fish sauce
  • 1/4 teaspoon kosher salt
  • 1 pinch crushed red pepper flakes
  • 1 large shallot, finely sliced
  •  
    For The Slaw

  • 1/2 head small red cabbage
  • 1/2 head small Napa cabbage
  • 2 medium carrots
  • 4 radishes
  • 2 mini seedless cucumbers
  • 1/4 cup fresh cilantro leaves
  • 2 small Granny Smith apples
  • Garnish: ¼ cup roughly chopped peanuts or toasted sesame seeds
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    Preparation

    1. MAKE the dressing so the shallots have time to marinate. Whisk the ingredients except the shallots in a large mixing bowl. Then add the shallots and set aside.

    2. FINELY SLICE the cabbages, radishes and cucumbers using a mandolin or a food processor with the slicer and grater attachments. Grate the carrots and separate the cilantro leaves.

     

    Asian Cabbage Slaw

    Apple-Infused Coleslaw in a Jar-nestle-230

    Top: Thai Cabbage Slaw. You can add an optional peanut garnish (photo courtesy ACommunalTable.com, which added coconut). Bottom: Use your Mason jars to serve slaw (photo courtesy Nestle).

     
    3. CORE the apples and finely slice them into thin half–moons. Place everything into the mixing bowl with the dressing and toss together well. When ready to serve, top with the peanuts and extra cilantro leaves.
     
    MORE SLAW RECIPES

  • Apple Cole Slaw With Lemon Ginger Yogurt Dressing
  • BLT Slaw
  • Dijon-Vanilla Broccoli Slaw
  • Pear & Cabbage Slaw
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    RECIPE: Chocolate Covered Raisins

    March 24th is National Chocolate Covered Raisins Day, honoring a confection that dates well before the introduction of Raisinets in 1927.

    You need only three ingredients to make chocolate-covered raisins: raisins, chocolate and coconut oil. The oil thins the chocolate so it adheres better.

    We loved this suggestion from TheRoadNotProcessed.com: Add a bit of spice to elevate the recipe.

    You can coat the raisins in dark, milk or white chocolate using chocolate chips. But the better the chocolate quality, the tastier the results. We chop up a Lindt bar.

    Look for jumbo raisins you can find. You can substitute jumbo sultanas (golden raisins) as well.

     
    RECIPE: CHOCOLATE COVERED RAISINS

    Ingredients For 1-1/2 Cups

  • 1/4 cup semisweet chocolate chips or chopped chocolate bar
  • 1/2 tbsp virgin* coconut oil (substitute vegetable shortening)
  • Optional: 1/8-1/4 teaspoon cinnamon or cloves (if you like heat, add chipotle)
  • 1 cup jumbo raisins
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    ____________________________
    *Coconut oil is solid at room temperature, like vegetable oil. Virgin coconut oil is fresh-pressed, unrefined coconut oil—superior to refined coconut oil. Here’s more about coconut oil.

     

    National Chocolate Covered Raisins Day

    Jumbo Sultanas

    Top: Homemade Raisinets. Photo courtesy TheRoadNotProcessed.com. Bottom: Jumbo sultanas, golden raisins. Photo courtesy CandyMax

     
    Preparation

    1. MELT the chocolate and coconut oil in a double boiler or microwave for 30-seconds, then at 10-second intervals as needed, taking care not to scorch it. Stir well with a whisk, adding the optional spice(s).

    2. ADD half the raisins and mix well to coat them all; then add the rest of the raisins and do the same. Spread the mixture onto a baking sheet lined with parchment or wax paper. Harden in the refrigerator and break up the hardened pieces. For faster hardening, use the freezer (they’ll be ready in 5-10 minutes).

    6. BREAK up the hardened pieces into individual pieces or raisin clusters. Refrigerate any leftovers.
     
    THE HISTORY OF RAISINETS

    Raisinets, raisins in chocolate shell, is a movie theater staple and the third-largest selling candy in U.S. history.

    To make the candy, raisins are coated with oil and spun in a hot drum with milk chocolate or dark chocolate. They’re then polished to a shine.

    Raisinets are the earliest brand of chocolate-covered raisins on record, introduced by the Blumenthal Brothers Chocolate Company of Philadelphia in 1927 (the brand was acquired by Nestlé in 1984).

    The Blumenthals did not originate the concept. Hard chocolate was invented in 1847, enabling confectioners to develop all types of chocolate candies (the history of chocolate), including chocolate-dipped fresh and dried fruits.

      

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    TIP OF THE DAY: Make Easter Candy Apples

    M&Ms Caramel Apple

    Easter Chick Chocolate Apple

    Easter Candy Apples

    TOP: Roll a caramel apple in M&Ms (photo Amy’s Apples). Center: Turn the apple into a chick with yellow sprinkles (photo Amy’s Apples). Bottom: You can make a hard candy coating like the red Halloween apples, switching the red food color for pastels. Photo courtesy Rose Bakes.

     

    Candy apples have a strong association with Halloween. But the treat, which adds a good-for-you apple to the candy components, can be embellished for any occasion.

    It’s the first full day of spring and a week from Easter, so what are you waiting for?

    Join confectioners across the nation who make seasonal apples, typically caramel or caramel coated with chocolate. White chocolate can be used as is or tinted in Easter and spring colors.

    You can also use a milk or dark chocolate coat, but some decorations look better against white. However, if you’re totally covering the apple with coconut or M&Ms, the color of chocolate underneath doesn’t matter matter.

    You can also make a hard candy apple coating like the red Halloween apples, but with pastel spring colors instead of red. Here’s how.

    You can use any candy apple, caramel apple or chocolate apple recipe.

    The apples of choice are sweet-tart varieties: Braeburn, Fuji, Gala, Granny Smith.

    If you’re using chocolate, you can melt baking chips; but if your palate is sensitive to the difference, spring for Lindt bars or other well-priced “premium” brands.
     
    WHERE TO BEGIN

    Click the links to take a look at different approaches to decorating Easter apples. Most are very easy to make; adding bunny ears does take some technique.

    Popular decorations include:

  • Colored chocolate shavings or baking chips.
  • Himalayan pink sea salt. For a sweet and salty apple you can use 100% pink sea salt or blended with pink sparkling sugar), lavender sparkling sugar, etc.
  • Mini candy Easter eggs or jelly beans, placed around the stick end of the apple. First add with other decorations like sprinkles or green tinted coconut.
  • Pastel candy pearls.
  • Pastel sprinkles and confetti. Wilton has a nice Easter mix.
  • Pink or mixed color sparkling sugar (a.k.a. decorator sugar and sanding sugar).
  • Something exotic, like pink bunny sprinkles, or an actual marshmallow Peep sitting atop the decorated apple (the stick is pushed through it).
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    CANDY APPLES HISTORY

    The practice of coating fruit in sugar syrup dates back to ancient times. In addition to tasting good, honey and sugar were used as preserving agents to keep fruit from rotting.

    According to FoodTimeline.org, food historians generally agree that caramel apples (toffee apples) probably date to the late 19th century. Both toffee and caramel can be traced to the early decades of the 18th century. Inexpensive toffee and caramels became available by the end of the 19th century. Culinary evidence confirms soft, chewy caramel coatings from that time.

    Red cinnamon-accented candy apples came later. And, while long associated with Halloween, they were originally Christmas fare, not a Halloween confection.

    According to articles in the Newark Evening News in 1948 and 1964, the red candy apple was invented in 1908 by William W. Kolb, a local confectioner.

     
    Experimenting with red cinnamon candies for Christmas, he dipped apples into the mixture and the modern candy apple was born. The tasty treat was soon being sold at the Jersey Shore, the circus and then in candy shops nationwide.

    Later, coatings evolved to include caramel and chocolate, along with candy decorations ranging from simple to elaborate.

     
      

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