Candy making days are over. It was a really fun week! I had no idea I liked making candy so much. We made lollipops on Friday. I made apple cinnamon pops and dyed them green, and Melina made raspberry-orange pops. I wish I could have made caramel apple pops. Those are the best.
The most challenging part of the week (for me) was making candy out of pulled sugar. I didn’t quite get the hang of it and want to practice on this more. We made a hot syrup, poured it on a Silpat, and then kneaded it until it cooled down. Then we had to stretch the sugar out three times, roll it, and repeat the process. We used this heat lamp if the sugar cooled down too much, and placed unused pieces in a hat. When we couldn’t roll the sugar any more, we stretched it out and snipped it into candy pieces.
The more you stretch and roll, the more sheen you develop. This is my strawberry-lime candy.
These are the French pralines I was telling you about. They’re toasted almonds covered in layers and layers of sugar syrup, and dried in the oven. I have a feeling everyone I know is getting homemade candy for Christmas.
These are the salted pecan caramels I made. Yummm. I think making caramels was my favorite part of this week. Maybe I’ll start my own caramel business…
I just thought of something. I could make caramel apple pops with these!
Raspberry heart gummies made with real raspberries! Best gummies I’ve ever eaten.
All I’ve eaten today has been sugar. I’m serious. I feel great, though. Full of energy.
What to do with so much candy? I can’t freeze it.
Our chef these past two weeks, Della Gossett, has been absolutely amazing. She prepared a candy buffet with all of the candy she’s made this week in her demos.
She’s been one of the best instructors I’ve ever had. I admire her so much!
Thanks for following along this week! Can you guess what we’re making next week?