From ChefSteps See also Modernist Cooking.
100g fortified wine - anything at all, including liqueurs… creme de cassis? 30g gelatine (powder or leaf, 200-240 bloom) 135g fructose 135g corn syrup 75g ? cornstarch (this is to dust the finished gummies; an equal mix of cornstarch and icing sugar would also be good) Also needed: a sous vide set up, a silicone mould for making chocolates, and a squeezy bottle, of the sort you can get from restaurant suppliers.
Harold McGee on Microwave Candy
Microwave Nut Brittle Published: December 21, 2010
Time: 30 to 40 minutes, plus 30 minutes’ cooling
280g/2 cups raw nuts or seeds 400g/2 cups sugar 310g/240ml/1 cup corn syrup 1/2 teaspoon salt 2 tablespoons butter 1 teaspoon baking soda 1 teaspoon vanilla extract. Chop the nuts or seeds if they are large; otherwise, leave them whole. Put them into a 4 litre/4-quart glass bowl with all other ingredients except the baking soda and vanilla extract.
225g/8oz butter 900g/2 lb light brown sugar 400ml/14 fl oz evaporated milk 200ml/7 fl oz water 3 tsp vanilla extract Swiss roll tin 23x33cm / 9x13 in
Melt the butter over a low heat; add milk, water, sugar vanilla extract and dissolve. Simmer to soft ball stage; takes 2-3 minutes.
Pour into tin and allow to cool.
2 tsp icing sugar 2 tsp cornflour 25g/1 oz gelatine 125 ml/4fl oz water 2 egg whites 500g/18 oz granulated sugar 250ml/9 fl oz water 20x20cm/8in tin
Oil the tin and coat with sieved icing sugar and cornflour. Bloom the gelatine in 125ml/4 fl oz water, then warm to dissolve.
Whisk the egg whites to stiff peaks.
Heat the sugar with 250ml/9 fl oz and dissolve. Boil to 122C/252F (hard ball stage).
This is a slightly darker, Spanish/Italian style nougat.
450g/1lb sugar 250g/9oz liquid glucose 200g/7oz honey 2 egg whites 1 tsp vanilla extract 100-150g/3.5-5oz pistachio kernels 100-150g/3.5-5oz blanched and toasted almonds 3 sheets rice paper
20cm/8in cake tin
Line the tin with rice paper.
Put sugar, glucose and honey in a wide pan over a low heat and dissolve. Cook to 130C/266F (hard crack).
Whisk the egg whites to stiff peaks.
Alton Brown recipe.
1 cup (225g/8oz) butter 1 cup (250g/9oz) peanut butter 1 tsp vanilla extract 1 lb/450g icing sugar 8 in pan
Microwave butter and peanut butter for 2 mins. Stir, then nuke for 2 mins more. Mix in vanilla and sugar. Pour into pan and cool.
Drop a teaspoonful of syrup into a jug of iced water and allow to cool:
thread = 220-230F
The syrup forms threads that won’t make a ball.
Soft ball = 240/243F
The syrup makes a ball that doesn’t hold shape.
hard ball (122C/252F) = 250-260F
What it says!
hard crack (160C/320F) 130C/266F = 285-299F
The syrup makes strands that break.
225g/8oz butter 225g/8oz granulated sugar 4 tbs treacle/golden syrup/molasses 400g/14 fl oz condensed milk 20x30cm / 8x12in swiss roll tin (lined)
Melt the butter over a low heat. Add sugar and treacle, and milk. Heat until golden brown = hard crack (160C/320F); should take about 30 mins. Pour into tin and set for 15 mins.
150ml/5 fl oz water 700g/24oz granulated sugar zest and juice of 2 lemons 75g/3oz cornflour 25g/1 oz (= 6 tsp) gelatine Flavouring
25g/1 oz mint leaves 60ml/4 tbs rose/orange blossom water To finish
50g/2oz icing sugar 50g/2oz cornflour 20cm/8in square tin
Put water, sugar, lemon juice and zest (and mint leaves if you go for that), and bring slowly to the boil. Heat to thread stage (106-113C/236F).