Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Holiday Candy Exchange 2010
New Posts  All Forums:Forum Nav:

Holiday Candy Exchange 2010 - Page 5

post #61 of 126
I was thinking about the Triple Threat, too, but there's no reason why you can't spread the layers the opposite order - caramel first, cooled to room temp, then marshmallow, then dip in the chocolate.

And Mel, I gave thought to the MM Creme vs MM too, as I prefer the texture of MM to the creme.

Theresa icon_smile.gif
post #62 of 126
Oh well there ya go icon_smile.gif
How are you Theresa ?
post #63 of 126
I'm good. And you?

You have me thinking about marshmallow, now. I'm wondering if Martha's recipe for Marshmallow for Piping would work for making chocolate-covered marshmallow bonbons. I saw them use it on a wedding cake, and it seems to have held it's shape pretty well.

MM 4 Piping recipe -

http://www.marthastewart.com/recipe/marshmallow-for-piping

Chrysanthemum cake it was used on -

http://www.marthastewartweddings.com/recipe/meringue-cakes-chrysanthemum-cake

What do you all think? Kind of like a mallowmar without the cookie. Use a bonbon mold painted with the chocolate shell, then pipe in the MM, then close with more chocolate. You could even add some chocolate chips or chopped candied fruit or nuts to the MM before piping.

Theresa icon_smile.gif
post #64 of 126
Thread Starter 
Uuuuuhhhhhhhhh uuuuuuuhhhhhhhhhhhh... (rough translation: Yes please, and make me some!)

You could certainly change the order, but there is something I like about the marshmallowy part being in the middle... almost like a filling. It makes it more like a candy bar... nougaty stuff on bottom, caramel on top of that. But, here's a thought... put your fudge in the pan, spread the marshmallow, whichever version you use, then take a pan of the same size, spray liberally with Pam (butter flavor works best, doesn't affect the caramel flavor) pour out the caramel. Let is set until it is somewhat set up, then either invert that pan over the top of the marshmallow, or slide it out onto the top. If you let it set up pretty well, (the caramel I mean) you can easily slide it out onto a cutting board to cut up, no reason you couldn't just slide it onto the marshmallow.

The only reason I thought I might prefer the marshmallow to the creme... I was worried that when you bit into it the creme would goosh out the sides and make a sticky mess. Now, normally that would be just fine for me... but if we're at someone else's house celebrating, I don't want to take something that's going to end up making a big mess for them, ya know? I'm torn. I think the only acceptable answer is to make both. Hehehe. Then I have one to take, one to keep. icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #65 of 126
I'm fine Theresa ,thanks!

We have a blizzard going on here though!

I have a better idea Mel ..You make it both ways and let us know what works best > icon_smile.gif)))
post #66 of 126
Thread Starter 
fiddle, I'll make both and send you a sample of each! That way we can figure it out together. (I'm not gonna be the only one getting fat!) hehehe.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #67 of 126
Quote:
Originally Posted by Melvira

Ok, here's a general question about making the "Triple Threat"... I want to make it for a family gathering next weekend. Do you guys think I should make home made marshmallow CREME for the middle layer, or home made marshmallow? The creme would be stickier, softer, etc. The marshmallow would be firmer, probably thicker. I know the recipe says creme, I was just curious what you guys thought.



I think you should try both!! However as Fiddlesticks said it will be hard to spread the caramel over the marshmallow. Can the caramel be cooked to a lower temp and drizzled over the marshmallow? Perhaps reverse the order and pour out the caramel first, then spread out the fudge, then marshmallow/ cream.
post #68 of 126
Thread Starter 
Here was my suggestion. Softer caramel would most likely be a bigger mess... but not necessarily.

Quote:
Originally Posted by Melvira

You could certainly change the order, but there is something I like about the marshmallowy part being in the middle... almost like a filling. It makes it more like a candy bar... nougaty stuff on bottom, caramel on top of that. But, here's a thought... put your fudge in the pan, spread the marshmallow, whichever version you use, then take a pan of the same size, spray liberally with Pam (butter flavor works best, doesn't affect the caramel flavor) pour out the caramel. Let is set until it is somewhat set up, then either invert that pan over the top of the marshmallow, or slide it out onto the top. If you let it set up pretty well, (the caramel I mean) you can easily slide it out onto a cutting board to cut up, no reason you couldn't just slide it onto the marshmallow.

Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #69 of 126
I took a look, and didn't see Butter Mints or Cream Cheese (Wedding) Mints on there...
Did I just overlook them?
We always have them at Christmas.

And does anyone know if the packages of Butter Mints you buy have any flavoring in them?
I haven't had them in a couple decades, but don't remember flavoring just sort of buttery.
Tommy's favorite song? Roll roll roll your goat
Reply
Tommy's favorite song? Roll roll roll your goat
Reply
post #70 of 126
Thread Starter 
Quote:
Originally Posted by 7yyrt

I took a look, and didn't see Butter Mints or Cream Cheese (Wedding) Mints on there...
Did I just overlook them?
We always have them at Christmas.

And does anyone know if the packages of Butter Mints you buy have any flavoring in them?
I haven't had them in a couple decades, but don't remember flavoring just sort of buttery.



Oh, I LOVE those cream cheese wedding mints! I can't make them... it's dangerous! icon_wink.gif I do not think we have that recipe on there, though there is one where you make the basic mint mixture, roll in balls, then dip in coating. Do you have a traditional recipe you'd like to add?

As for the pastel butter mints you can buy... you mean the slightly crunchy ones, right? They are just a buttery mint flavor. But they really melt on your tongue. I love those darn things!!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #71 of 126
Love cream cheese mints!!!! I am seriously thinking about making them for Christmas this year. Better Homes and Gardens has the recipe in their cookbook and I am sure you can google the recipe online.
post #72 of 126
Thread Starter 
Here is the (very) basic recipe I used for my wedding back in the day... does anyone have any secret ingredients or techniques to make them even better? (Is that possible? Hehehe)

1 (8 ounce) package cream cheese
1 (2 lb) package powdered sugar
10 -11 drops peppermint extract (scant 1/4 tsp)
food coloring (optional)
granulated sugar (for rolling) Change

Mix all ingredients except granulated sugar until well incorporated. Remove from bowl and knead as needed to get it smooth. Break off small pieces of dough and roll into balls. Dip in sugar and press into molds or flatten slightly and lay on cookie sheet to dry.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #73 of 126
Hey Mel, I hope you added that to the google doc! icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
Reply
post #74 of 126
Thread Starter 
BTW, I've seen some recipes that add a little butter to them, but I can't remember if I've tried that! Does anyone have an opinion about which is better or why?
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #75 of 126
Thread Starter 
Quote:
Originally Posted by bobwonderbuns

Hey Mel, I hope you added that to the google doc! icon_biggrin.gif



I am absolutely going to add it, I just want to get some feedback from others on whether they prefer this recipe or the kind with a little butter. Well, I'll go ahead and add it now, then if anyone wants to add another version, we can add that too! Nothing wrong with more than one version of something, right? thumbs_up.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Holiday Candy Exchange 2010