Trying to think of heat-proof confections for the summer. Every week I make 7-800 little bite sized treats that we give with the bill at the restaurant. Truffles were great for the winter, but it's getting too warm in both the kitchen and the dining room to produce and hold truffles. Last summer I made pate de fruits, which hold up well, but which I'm pretty sure gave me a splatter burn every single time I made it. Too much pain.
Ive been working on some gelatin gummies that I like and that don't hurt, but they seem to get droopy in the heat as well. I've been adding agar to help the texture, maybe more agar and/or cook the syrup to a hotter temperature?
How do hard candies hold up?
Nougat? Humidity can be an issue but I'm more concerned about heat.
Cookies are an option, especially easy to pipe or slice and bake. Amaretti? Has anyone tried cutting shortbread with the guitar?
Candied nuts seem a little too simple - what else besides chocolate would make them special?
What are your favorite treats that stand up to heat?
Edited by pastrygirl, 28 June 2013 - 06:50 PM.