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.

Confections! What did we make? (2017 – )


Recommended Posts

10 hours ago, keychris said:

@pastrygirl the description in the CW catalogue is " Re-usable jelly for mould making. "

I'd love to see the label to see what it's made from. I make gelatine molds but they definitely get moldy after a while.

  • Like 1
Link to post
Share on other sites
1 hour ago, Kerry Beal said:

I'd love to see the label to see what it's made from. I make gelatine molds but they definitely get moldy after a while.


I did some searching for the casting/modling jelly the last time he posted something with the chocolate nails and had no luck. I did find a recipe for a DIY version but haven't tried it. It uses gelatin, water, glycerin, glucose and denatured alcohol.

  • Like 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites
54 minutes ago, Tri2Cook said:


I did some searching for the casting/modling jelly the last time he posted something with the chocolate nails and had no luck. I did find a recipe for a DIY version but haven't tried it. It uses gelatin, water, glycerin, glucose and denatured alcohol.

That would give it a longer shelf life - can you PM me the recipe and I'll give it a go?

Link to post
Share on other sites
28 minutes ago, Kerry Beal said:

That would give it a longer shelf life - can you PM me the recipe and I'll give it a go?


Here's the link to the page. Like I said, I haven't messed with it yet so I'm not even sure if it's the same thing as we're discussing here. Sounds like it might be similar though.

Edit: I just read through it again, been a while, and it looks like they forgot to mention adding the glucose listed in the ingredients during the instructions. I would assume it goes in during the heating though.

Edited by Tri2Cook (log)
  • Like 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites
7 hours ago, Tri2Cook said:


Here's the link to the page. Like I said, I haven't messed with it yet so I'm not even sure if it's the same thing as we're discussing here. Sounds like it might be similar though.

Edit: I just read through it again, been a while, and it looks like they forgot to mention adding the glucose listed in the ingredients during the instructions. I would assume it goes in during the heating though.

 

Noticed they missed adding it.

  • Like 1
Link to post
Share on other sites

Found about 220 grams of gelatine in the cupboard, added around 250 grams of water, melted it in the microwave after it had hydrated - added about 400 grams of glycerine that I had heated with around 50 grams of glucose. Coloured with a bit of waterbased colour and then added around 15 grams of 95% ETOH - didn't have any denatured so used natured.

 

IMG_3941.jpg

 

Tomorrow I'll see what I've got around here to make a mold from. 

  • Like 5
Link to post
Share on other sites

Happy 2017!  Making fudge at the moment. It is very time consuming to cut, and I can't use my guitar cutter or my electronic guillotine as it just shatters. Anyone know a fast way to cut fudge? Tastes fine of course, this picture shows the Russian and the Chocolate varieties.

 

 

Fudge.JPG

  • Like 3

Stu Jordan - Chocolatier

The Chocolatier Life

_______________________________________________

Watch "The Chocolatier Life" on Youtube. It's free!

https://www.youtube.com/channel/UCy6wr6iGuC1MakBVwDAlErA

Link to post
Share on other sites
14 hours ago, Kerry Beal said:

Found about 220 grams of gelatine in the cupboard, added around 250 grams of water, melted it in the microwave after it had hydrated - added about 400 grams of glycerine that I had heated with around 50 grams of glucose. Coloured with a bit of waterbased colour and then added around 15 grams of 95% ETOH - didn't have any denatured so used natured.

 

IMG_3941.jpg

 

Tomorrow I'll see what I've got around here to make a mold from. 


I look forward to seeing how this works out. I wanted to try it myself but kept putting off ordering the required glycerine. I thought I had some around here but if I do, I have no idea where I stashed it. Probably somewhere I knew I wouldn't forget...

  • Like 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites
10 hours ago, Stu Jordan said:

Happy 2017!  Making fudge at the moment. It is very time consuming to cut, and I can't use my guitar cutter or my electronic guillotine as it just shatters. Anyone know a fast way to cut fudge? Tastes fine of course, this picture shows the Russian and the Chocolate varieties.

Just score it with a sharp knife or Stanley cutter before it sets in the pan then when it is properly set, just snap the blocks off.

  • Like 3

Cape Town - At the foot of a flat topped mountain with a tablecloth covering it.

Some time ago we had Johnny Cash, Bob Hope and Steve Jobs. Now we have no Cash, no Hope and no Jobs. Please don't let Kevin Bacon die.

Link to post
Share on other sites
10 hours ago, Stu Jordan said:

Happy 2017!  Making fudge at the moment. It is very time consuming to cut, and I can't use my guitar cutter or my electronic guillotine as it just shatters. Anyone know a fast way to cut fudge? Tastes fine of course, this picture shows the Russian and the Chocolate varieties.

 

 

Fudge.JPG

Electronic guillotine? Tell us more.

Link to post
Share on other sites
2 hours ago, Tri2Cook said:


I look forward to seeing how this works out. I wanted to try it myself but kept putting off ordering the required glycerine. I thought I had some around here but if I do, I have no idea where I stashed it. Probably somewhere I knew I wouldn't forget...

I had a huge bottle that I probably bought from a pharmacy to make hand lotion a number of years ago. I use about 10 ml of it every month or so to make a mixture with witch hazel.  

Link to post
Share on other sites

IMG_3943.jpg

 

Here's what I found to mold

 

IMG_3944.jpg

 

A little in the bottom allowed to set

 

IMG_3947.jpg

 

Stuff him in - bang for bubbles

 

IMG_3948.jpg

 

Take him back out

 

IMG_3949.jpg

 

 

 

IMG_3950.jpg

 

I'm in here!

 

IMG_3952.jpg

 

Too soon! Good insulator.

 

IMG_3955.jpg

 

I'm still in here!

 

IMG_3957.jpg

 

Now I'm out!

  • Like 15
Link to post
Share on other sites

I'm convinced... gonna have to search for the glycerine I thought I had. If I don't have it, ordering shall be done.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites
12 minutes ago, Tri2Cook said:

I'm convinced... gonna have to search for the glycerine I thought I had. If I don't have it, ordering shall be done.

Shipping is dear from Amazon.ca - bet pharmacy can order it for you much cheaper 

Link to post
Share on other sites
9 minutes ago, Kerry Beal said:

Shipping is dear from Amazon.ca - bet pharmacy can order it for you much cheaper 


I was looking here.

Not in a hurry anyway, just something to keep in mind for the future. I have enough chocolate stuff to concentrate on getting better at right now with the toys I already have. :D

Edited by Tri2Cook (log)
  • Like 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites

I made Rachel Khong's 2-minute chocolate microwave mug cakes. They're pretty good! I used decent chocolate (callebaut 70% and cluizel cocoa) and substituted melted butter for half the oil. 

 

This time I served them in the mugs (when I tried de-mugging, the results were unaesthetic in a fecal sort of way). This is a good one to have in your trick bag.

  • Like 3

Notes from the underbelly

Link to post
Share on other sites
11 minutes ago, paulraphael said:

I made Rachel Khong's 2-minute chocolate microwave mug cakes. They're pretty good! I used decent chocolate (callebaut 70% and cluizel cocoa) and substituted melted butter for half the oil. 

 

This time I served them in the mugs (when I tried de-mugging, the results were unaesthetic in a fecal sort of way). This is a good one to have in your trick bag.


I'm betting you've done the microwave cakes using a cream whipper, how does the texture of this method compare? I like the whipper microwave cakes but this eliminates the need for and cleaning of the whipper. I don't doubt this is good or you wouldn't have posted it, just wondering what the texture is like.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites
On 1/6/2017 at 6:40 AM, kriz6912 said:

Does anyone know if this product - the food jelly for moulds - is available in the US? It's just a food grade silicon mold making kit, and I'm sure Chicago School of Mold Making has one, but last I checked it was super expensive. Would love another option.

 

Link to post
Share on other sites
  • 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.


       
       
      Notes:
      -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
       
      Enjoy!
       
    • 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.
      Yum.
      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

      PREPARE:
      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
      Hello! 
       
      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...