Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Plan: 2012 Candy and Confection Conference

Recommended Posts


what time would the meet end on the sunday? Actually joining is looking hopeful (Yes!) so I'm scouting out flights, and wonder whether it'd be better to leave Sunday late afternoon or Monday.

Won't be able to bring much in the way of books and only a small box of samles but still....

Link to post
Share on other sites

Love to read the I Bought Tickets posts; I'm out of town and working of my phone; rest assured that as soon as possible I will update the listing of who is coming! I'm getting excited!!!!!

Link to post
Share on other sites

Think you could pack a small party keg of beer? :smile:

Steve Lebowitz

Doer of All Things

Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

Link to post
Share on other sites

Rob (gfron1) is looking to share a ride from the airport (Regan) Friday at 7 pm and out again Monday for a 7 am flight. Also to share a room with a non smoking chocolate lover.

Bob - can we schedule a chunk of time for the showpiece demo?

Link to post
Share on other sites

Please put me on the "maybe" list. The call schedule for that weekend is not made yet, and I'm waiting to see if I have to work. I'm just down the road in the Richmond area, so it looks like a fun opportunity.

ETA Pretty much a beginner with candy here, I make caramel, fairly basic truffles and toffee for holidays, and have made marshmallows a half dozen times or so. The extent of my skill with chocolate is that I can successfully temper it. Oh, and I have made cajeta on occasion (we have goats, so will be overrun with milk again in a couple months).

Will this be worthwhile, or totally over my head?

Edited by tikidoc (log)
Link to post
Share on other sites

Tiki; we have people come with ALL skill levels and everyone is welcome. I'm sure you would come away with new information and could teach us something as well. I hope your schedule allows you to drive on up

Link to post
Share on other sites

Tiki; we have people come with ALL skill levels and everyone is welcome. I'm sure you would come away with new information and could teach us something as well. I hope your schedule allows you to drive on up

Ha, about raising goats, maybe, about candy making, I doubt it! But it sounds fun. Hopefully, other newbs are planning to go. Will update when the call schedule comes out. Is there a date that we need to let you know by?

Link to post
Share on other sites

I reset my password so I could finally log in. Booked my room today so I will be there.

For those of you who are thinking of attending but are worried about your experience level, don’t be. Last year I went with no experience and had an amazing time. I found that everyone was eager to help, explain things and teach. You will learn more than you think you will.

I vote for dinner at the school. It will give us more time to work on our projects or demos. A full day in the kitchen then walking down the hall for dinner was perfect last year.

Robert, last year, a Callebaut rep was there with all kinds of chocolate for us to use. What is the plan for chocolate this year?

Looking forward to the conference and reconnecting with all of you from last year.

Link to post
Share on other sites

OK, call schedule is out and I'm in! Will not be there Friday night. I live in the Richmond area so will plan to drive up early Saturday morning. A friend from work is thinking about joining me, I'll update when she decides for sure.

This really sounds fun!!!


Link to post
Share on other sites
This topic is now closed to further replies.
  • Similar Content

    • By Trufflenaut
      Here's a fun little recipe I put together - it's a bit casual and unrefined, so I won't be at all offended if any experts jump in with improvements, but it's pretty easy to make, and makes a really tasty treat
      Toffee covered Marshmallows:
      1 lb. bag large marshmallows (large homemade marshmallows should also work - feel free to give it a try)
      1 1/2 cups sugar
      1/4 cup light corn syrup
      1/2 stick butter (or 1/8 lb., for non-US people who wonder what the heck a stick of butter is)
      A splash of water (yay for exact measurements!  )
      Also needed: 4 or 5 skewers (preferably metal), and a reasonably heavy coffee mug
      1. Remove the marshmallows from the bag, separate them, and put them in a plastic bag or other suitable container in the freezer.  It's OK if they are touching in the bag, but make sure they're not squished together.
      2. After a few hours, add the rest of the ingredients to a saucepan (use just enough water to wet the sugar so it doesn't burn as easily) and cook on medium heat, stirring occasionally.
      3. Cook the mixture until it just starts to turn brown - if you have a candy thermometer, this will be around 290F/143.333C.  If you don't have a candy thermometer, just occasionally put a drop of the mixture on a white plate to check the color (then put "candy thermometer" on your shopping list, because candy thermometers are awesome)
      4. Once it starts to just barely (but definitely) start to turn brown, take the pan off the heat, turn the stove burner down to very low heat, and put the pan back on (you want just enough heat to keep the mixture from cooling too much, but not so much heat that it continues cooking) - this is the toffee that you will dip the marshmallows into
      5. Take the bag of marshmallows out of the freezer, stick a marshmallow on the end of a skewer, and dip it into the toffee.  You must dip it quickly, so that the marshmallow doesn't melt, and also try to avoid dipping it in far enough that the toffee gets on the skewer (toffee on the skewer makes it really hard to remove the marshmallow cleanly)
      6. Find someplace to stick the skewer while the toffee cools (this only takes a minute or so, but the toffee will stick to anything it touches until then, and it will probably drip until it cools).  My recommendation is to put the aforementioned coffee mug on a plate (to catch drips), and place the end of the skewer in the coffee mug (see photo below) to hold it.
      7. Once you've dipped the fourth or fifth marshmallow, the toffee on the first one you've dipped should be hard, and you can use a fork to ease it off the skewer so you can dip another marshmallow
      8. Continue dipping marshmallows until you run out of marshmallows or toffee, or get tired of trying to keep them from sticking to each other in the coffee mug.

      -The heat from the toffee mixture slightly cooks the marshmallow, so you'll end up with a slight campfire-marshmallow flavor once you get through the thin candy shell - it's really quite tasty!
      -The toffee should drip off in long thin drips like in the photo (these easily snap off once the toffee cools.  If you are instead getting thick oozing drips that make it look like the marshmallow is trying out for the part of "elephant" in the school play, you are dipping the marshmallows in the toffee for too long and they're melting - dip quicker
      -keep the marshmallows at least one inch apart in the coffee mug - if they make the slightest contact with each other, they'll stick permanently (and they make this really cool marshmallow-toffee bridge when you try to pull them apart).  This will happen at least once in the process - just consider them samples for quality-control purposes
      -For those who are afraid of boiled sugar recipes, try this one out - just take your time and be very careful not to drip any toffee on yourself, and you should do fine.  Feel free to message me if you have any concerns - I'm happy to help people get into candymaking
      -The toffee shell is quite happy to suck up any humidity in the air, so once they're made, they need to be eaten within a few hours or they start getting sticky on the outside - this is either a good point or a bad point
    • By tikidoc
      This is not fancy, but I get requests for it every year around the holidays and it gets rave reviews, and it can be made in under 30 minutes. I just started my holiday baking/treat making and made two batches today.
      1 lb. unsalted butter
      2 cups chopped and lightly toasted pecans
      1 cup slivered almonds
      1/2 tsp salt
      3 Tb water
      2 cups granulated sugar (I use raw sugar)
      12 ounces chocolate - I use good quality semisweet chips, but you can use whatever you want, either chips or finely chopped. You could even use milk or (gag) white chocolate, if you prefer.
      Line a half sheet pan with foil or a Silpat type liner.
      Melt butter in a saucepan, add salt, water and sugar. Bring to a boil. Once the sugar has dissolved, add the almonds. Boil until it reaches 315F, stirring constantly. The last 10 degrees or so, it will darken in color and start to smell like toffee.
      Dump it on the sheet pan and spread to cover the bottom. Sprinkle the chocolate all over the toffee, give it a minute to melt, then spread evenly over the toffee. An offset spatula works well. Sprinkle the chopped pecans evenly over the chocolate, lightly press to set them in the chocolate. Cool 6-8 hours and break into pieces.
      Happy Holidays.
    • By Brasil
      MARIA BONBONS (Brazilian Candy)
      Serves 60 as Dessert.
      Easy to make. Even kids can do it!!

      3 packages Maria cookies
      1 can (14 oz) sweetened condensed milk

      ½ cup seedless raisin
      2 c (12 oz pkg) chocolate Morsels
      1 T vegetable shortening

      Grind cookies in a food processor until you get coarse flour.
      Place ground cookies in a big bowl. Pour condensed milk while mixing with a wood spoon until you get dough.
      Make small candy balls. Place couple raisins inside the balls while shaping them.
      Coat candies with chocolate:
      Line baking sheet with waxed paper. Melt morsels and shortening in small saucepan over low heat, stirring occasionally, until smooth.
      Dip each candy into chocolate using a fork; place on prepared baking sheets.
      Let stand until chocolate is set.
      SERVE: Place in candy cups to serve.
      Make about 60 candies.
      Keywords: Dessert
      ( RG1730 )
    • By CharTruff
      I am doing some spring cleaning and am selling some of my used polycarbonate molds. I've attached pictures and dimensions below.  The mold prices do not include shipping fee. I will ship these via USPS priority mail. 
      For estimation purposes only, 4 - 5 molds can fit in a medium box and it costs $15.05 to ship. Please let me know if you have any questions.  
      Thank you. 
      Charlotte W. 

    • By eglies
      Hello everyone!
      I hope you are all safe and well  
      I have a question regarding Chef Rubber Natural Colours. Its very difficult to get them here in Europe (if anyone has any contacts or knows a company that sells that would be great) and anyone that has used this line, what colours would you recommend? 
      Thank you!
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...