Episode 158: Candy

Hard Maple Taffy
Milk Chocolate Coated Sponge Candy
Marshmallows

HARD MAPLE TAFFY

¼ cup canola oil - (60ml)
Parchment paper
2 tablespoon unsalted butter cut into small bits and softened - (30ml)
½ cup Grade A pure maple syrup - (125ml)
1 ¼ cups sugar - (185ml)
6 tablespoon water - (90ml)
¼ cup light corn syrup - (60ml)
Pinch of salt
Pinch of baking soda
½ cup heavy cream - (125ml)
½ teaspoon maple extract - (2.5ml)

You will also need to have a well oiled large (20 x 20) marble slab or another heatproof work surface, a well oiled bench knife, well oiled scissors and a candy thermometer

Preparation time is 0 minutes, cooking time 0 minutes

Line two large baking sheets with parchment paper.

Using a 3 or 4-quart size saucepan pour in maple syrup and cook over a low heat until it reduces to ¼ cup, approximately 10 minutes.

While stirring with a wooden spoon add sugar, corn syrup, water, salt, baking soda and cook until sugar is completely dissolved , 8-10 minutes.

Increase to a medium heat and continue to cook mixture, without stirring, until candy thermometer reads 235°F.

Without disturbing the mixture, add cream, butter bits and maple extract. Let this boil until the thermometer reads 255°F, approximately 10 minutes.

Remove pan from heat and immediately pour mixture onto oiled work surface. Do not touch the candy. It will be extremely hot. Let the mixture cool for 2 minutes, then using the well oiled bench knife fold the edges of the candy towards the center to form a 4 x 2 loaf.

Continuously flip the loaf over with the knife until it is just cool enough to handle without getting burnt. Oil hands and pick up the taffy, work over heatproof surface.

Be careful, because candy taffy will be cooler on the edges than in the centre. Pull ends of taffy away from each other and bring oiled hands together to fold in half, the taffy will cool and harden quickly as it is pulled.

Release one hand and pick up folded end of taffy. Holding ends, continue to pull folded taffy, it will turn into a golden streaked ribbon.

Pull until it begins to feel firm and starts to harden. When it begins to harden, place taffy down onto work surface and pull until it is 20 inches in length.

With oiled knife cut taffy into fourths. Twist and pull each piece into even 15-inch "rope" approximately ¼ inch thick.

With oiled scissors cut taffy candy into ¾ inch pieces and arrange in one layer on the parchment lined baking sheet. Be sure that they do not touch each other.

Let taffy stand at room temperature until it is hard, about 1 hour.

Taffy can be wrapped in wax paper or candy wrappers or laid between sheets of parchment paper in a airtight container. Taffy can be keep at room temperature for up to two weeks.

Yield: 70 candies
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MILK CHOCOLATE COATED SPONGE CANDY

Sponge Candy
1-cup sugar - (250ml)
1-cup light corn syrup - (250ml)
1 tablespoon distilled white vinegar - (15ml)
1 tablespoon baking soda, sifted - (15ml)

1 pound Milk chocolate, divided - (450grams)

Cooking time 25 Minutes

Place foil in a 9-inch square pan with 2-inch sides, extend foil over sides. Butter the foil very generously. In a heavy large, deep saucepan combine sugar, corn syrup and vinegar. Stir over a medium heat until sugar dissolves. Swirling pan occasionally, cook mixture until candy thermometer reads 300F, approximately 18 minutes.

Remove from heat and immediately add baking soda and stir until well combined, mixture will foam vigorously.

Pour mixture into prepared pan and cool completely.

Using the foil as an aid, lift: candy from pan and fold down foil sides. Cut or break candy into pieces.

Chop chocolate finely and melt in a double boiler to 120 degrees.

Dip sponge candy into chocolate and set on a baking rack to cool.

Serve and enjoy!

Yield: 6 cups
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MARSHMALLOWS

2 tablespoon + 2 ½ teaspoon unflavoured gelatine
½ cold water - (125ml)
2 cups granulated sugar- (500ml)
½ cup light corn syrup - (125ml)
½ cup hot water (115F) - (125ml)
¼ teaspoon salt - (1.25ml)
2 large egg whites, beaten to stiff peaks
1 teaspoon pure vanilla extract- (5ml)
1-cup (PLUS) confectioners sugar - (250ml)

Preparation time is 0 hours, cooking time 0 hours

Using a 13 x 9 x 2 rectangular metal baking pan, oil and dust confectioners sugar on bottom and sides of pan.

In a large bowl, pour in cold water and sprinkle gelatine over cold water, let stand until softened.

In a 2-quart saucepan, combine granulated sugar, corn syrup, hot water and salt, cook over a low heat, stirring with a wooden spoon, until sugar is completely dissolved.

With out stirring, increase heat until mixture begins to boil, thermometer will read 240F, approximately 12 minutes.

Once mixture has reached 240F, remove from heat and pour over gelatine mixture, stirring until gelatine is totally dissolved.

With electric mixer, beat mixture on high speed until mixture is white, thick and tripled in volume, should take about 6 to 10 minutes.

In another bowl, using a clean beater, beat egg whites until they hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift ¼ cup confectioners sugar evenly over top.

Chill marshmallows, uncovered, until firm, at least 3 hours and up to 1 day.

Once marshmallows are firm, run a thin knife around the edges of the pan, turn pan over onto a large cutting board. Lift one corner of pan, using your fingers, loosen marshmallow and let drop onto cutting board. Trim edges of marshmallows and cut marshmallow into 1-inch cubes.

With remaining confectioner's sugar, sift it into a large bowl and add marshmallows in batches, tossing to evenly coat them.

Marshmallows can be kept in an airtight container at room temperature for up to a week.

Makes about 96 marshmallows
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Recipe courtesy of Chef Georges Laurier, Executive Chef & owner of Laurier Sur Montcalm in Hull, Quebec.