pringle007

I know this isnt what you want, but last month's Gourmet had a recipe for red-wine caramel candy apples. Simply put, They rock. October 2009 Red wine reduction is a simple yet sultry addition to the caramel that enrobes these apples. Its rounded, fruity acidity balances the sweetness, making a fall favorite feel particularly special. View more of our favorite recipes from this issue. 8 small McIntosh apples, stemmed, washed well, and dried 1 1/2 cups red wine 2 cups sugar 1/2 cup water 6 tablespoons heavy cream Equipment:8 wooden ice-pop sticks; a candy thermometer Insert a wooden stick halfway into each apple at stem end. Line a tray with wax paper and lightly grease paper. Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat. Bring sugar and water to a boil in a 21/2- to 3-qt heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until thermometer registers 238°F. Remove from heat and cool to 200°F. Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off, then hold apples up (stick end down) for about 15 seconds to allow more caramel to set on apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes. cooks’ note: If caramel becomes too thick to coat apples, reheat over low heat to loosen

Do you have a recommended source for any quality oils? My local gourmet supply shop is closing until the spring, and I'm looking to find online sources fo rmost of the things I get from them.

I dont enjoy standard candy corn, but I like the peppermint, creme de menthe, chocolate/cramel, and strawberry varieties of the candy.

Silica gel works to below freezing temperatures. Many of the hunters around here put it in covers they use on their trail cameras and outdoor gear that will be left out in the below freezing temperatures seen in late fall and winter in Ohio. The silica absorbs the moisture seen in frost/fog/mist/snow

Maybe it cuts the calories and the fat...

If you are going to melt them, why not just make a coconut marshamllow cream instead, or like already suggested, just mix the marshmallow batter into the kripies before it sets. No need to "melt"

Wax vampire teeth.. though they arent really a candy

I use coconut extract in mine then sprinkle the top with toasted unsweetened coconut. I have found using coconut milk makes them too dense. Mallows are fluffy, and when I made both coconut and coconut curry mallows using cocnut milk, I found them too dense and firm. I switched to extract, and they were perfect. In fact, my coconut mallows are one of my biggest sellers. I have made the base mallow and sprinkled the top with cruched grahams for a coconut cream pie mallow which has also seen nice sucess with my customers.

I do know what she makes them with - I asked her! She told me it was Wilbur (not Wilton) imitation candy coating. She even told me where she buys it and offered to split a case of it with me if I was interested. lol

I set up and peddle my wares at several markets/festivals/events each week. One Saturdays, my booth is just two shops away from a woman who makes confections. She uses the imitation candy coating and dipped pretzels, mallows, crispy treats, apples, and makes four or five basic truffles and buckeyes, etc. Obviously, her prices are far less than mine. The market is in an upscale community and the look of my pieces (transfer sheets, colored cocoa butter, etc) grabs their eyes and I do very well there. However, I always get several that ask me why my truffles are $1.25/per when "She" sells a box of six for $2.50 How can I explain the difference in real chocolate versus imitation coating without putting down her product. Anyone have any ideas on how I could word a sign to explain this without coming off as sounding offensive?

For me, I'd like to see framed ganache Dipping without foot marks Texture sheet use Colored cocoa butter work I think transfer sheets are pretty straightforward, though a demo on how to make your own sheets (freehand, not with a printer) would be fun

Check local food laws. Is this a food show or a craft bazzar/farmers market? Do you have a retail food permit? Most states don't allow you to legally sell individual pieces of chocolate without a retail food permit unless the show is designated as a food show. Ive made my living the past three years off farmers markets and craft shows/flea market, and let me tell you - each state can confiscate ALL of your product on site if it isnt up to par with regulations. Also, Ive seen show organizers send vendors home for not having the proper labeling, etc. Poor soul! She had like 200 cupcakes!! Obviously, thats an extreme example, and I'll be the first to admit they are wayyyy to overbaearing on some markets, but it can happen. I've even heard of farm markets being shut down by the state for too many vendors not following the regulations on labeling, packaging, etc. They want you to have everything preboxed. The reason is that all food produced without retail food permits is required to be labled with the items makeup, which isn't done when being sold by the piece. I live in Ohio where the laws are generally considered some of the most lenient in the nation, so make sure to check around before you go and see what kind of enforcement the BOH has been doing and what their specific regulations are.

I'd love to come. I can't wait for more info! What about some quick tutorial on various ways to work with dusts, colored cocoa butters, etc? Its probably a subject that all of us - regardless of skill level - can effectively contribute ideas, designs, and techniques to as well as learn a great deal from. That aspect always seems to gather a ton of interest on the forums. Showpiece work would be nice as well....

Michigan has stringent laws about where food can be produced, but that ingredient label would be just fine here. Tammy, I was following your foodblog as you went through all the work of getting your confection production set up and approved by the BOHealth, and I was so surprised by all that you had to do in Michigan in comparison with what is required in Ohio, although they have cracked down on cottage food salsa makers and made it illegal to produce salsa for sale without an approved kitchen. Still, anyone wanting to market any food that isnt deemed hazardous can simply make it and sell it, even in eateries and outlets such a grocery shops and retail stores. No inspection required, save for proper labeling.

I'm not sure its buttercream, but I do a center with my homemade mallow cream, butter, confectioners sugar, and a tsp of cream. I make mallow cream in chocolate, strawberry, chai, blood orange, blueberry honey, etc.. about 30 different mallow cream recipes, so I have a lot of variations I can do with this basic center.

I toss my oatmeal flakes in honey, a few tbsp of canola oil, vanilla, cloves, cinnamon, nutmeg, and some a bit of orange peel then spread on a cookie sheet and bake about half an hour, turn the flakes, then about another 15. Makes a great cereal. I also do a version with maple syrup, sesame oil, Asian five-spice, and some extra cloves.

Ive been through this recently as well, and one of the huge issues to consider is location! Ohio has fairly easy-going laws in the way of cottage food products as we have large contigents of Amish throughout the state. I make 14 varieties of homemade potato chips for sale at farmers markets (My chocolate dosent due well in an Ohio summer) and my label is: Potatoes, Canola Oil, Herbs, Spices, Salt, Sugar. This product is home produced That label covers all 14. I know some states, like Michigan, are the opposite and have very stringent laws.

Excellent point on the temoer issues being avoided with magnetic molds. I also agree with Gap that the half sphere poly mold is one of the staples in the industry..easy to clean, easy to wipe down, and you can work some serious magic with colored cocoa butter, some brushes, some swabs, etc.

These are HUGE in the Amish community where I live. Every store carries them, every eatery serves them, and the Amish crank them out in about 15 different varieties - including Paw Paw!

The poly molds get my vote. Magnetic molds are nice, but if you are just starting out, they kind of limit what you can do. Poly molds are avaliable is so many sizes, varieties, etc. that you are limited only by your imagination.

Jeni's in Columbus does a Basil and Lemon ice cream as well as a Port Wine and Braised Berries ice cream.

Thanks for all the tips! I'll look for some El Rey (it was going to be my nest choice before I decided to consult the experts!) and I see if I can find some Val. I do agree about white chocolate picking up scents.. I purchased ten pounds of Callebaut white chocolate from an artisan market that houses shops of individual cullinarians and their specialized treats and dishes here in Columbus. The booth also sold imported, higher end spices. When I got the chocolate home and melted it down, it tasted like garlic! It was disgusting. I let it harden, returned it to the shop where they tasted it - and promply refunded my money!

What do all of you feel is the most fluid and easily "poured" white chocolate. I love the fluid nature of El Reys darker choclates. Its amazingly easy to mold and work with. While I rarely use white chocoalte, I have had less inspiring experiences with it as I find it so dificult to pour and to get a "thin shell" out of. I have tried Callebaut and Ghirirdelli, but thats it. Any suggestions?

I use the nice "puffy"? brushes found in artist supply shops (I get them at Micheals) that are known as "oval Wash" brushes (see chart in post). Its the only brush I use for dusts, and there is usually enough dust in the cap of the container to give me just the right amount of dust for this type of brush. Its large, very soft and fluid, and allows for amazing results. Ive tried many brushes, but this one is the best for dust in my eyes. http://www.dickblick.com/categories/brushe...1&wmcti=050-069

Gourmail Never had a problem, always fast, friendly, and good prices with customer service reps that know their stuff!