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                                                                  Nougat
                                                                   60 m
                                                                  Ingredients
                                                                  • Yes No 1 egg white
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 1 tsp liquid glucose
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 oz slivered almond
                                                                  • Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
                                                                  • Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
                                                                  • Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.
                                                                  Yields: 5servings
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 60 minutes
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                                                                    waxed paper

                                                                  Everyone just loved this recipe for Marshmallow Creme Fudge.

                                                                  Ingredients
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 3/4 cup butter
                                                                  • Yes No 5 1/3 oz evaporated milk
                                                                  • Yes No 12 oz semi sweet chocolate chips
                                                                  • Yes No 7 oz marshmallow creme
                                                                  • Yes No 1 cup chopped tree nut
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Butter a 13 x 9-inch pan. Bring sugar, margarine and milk to a boil, while stirring constantly. Still stirring, boil for 5 minutes on medium heat or until candy thermometer reaches 234 degrees F. Remove from heat. Stir in chocolate chips until melted. Add remaining ingredients and mix until well blended. Pour into prepared pan. Cool at room temperature and then cut into squares.
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
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                                                                  Ingredients
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 cup sour cream
                                                                  • Yes No 1 8 oz marshmallow creme
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Combine ingredients in a blender and process until smooth. Refrigerate for at least one hour. Use as a dip for fresh fruits. Variations: The dip may be colored a light pastel by dipping a toothpick in food coloring and stirring it in (or just 1 drop if using liquid food coloring). Pink goes well with strawberries; lime green or peach colors also work well. Flavorings such as citrus peels and oils may also be added; orange flavor makes an excellent dip for chocolate covered fruit. Makes about 5 cups.
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                                                                    toothpick

                                                                  Stirring in store-bought marshmallow creme, such as Marshmallow Fluff, gives this chocolate sauce its fudgy texture. Spoon it over ice cream for classic New England—style sundaes.

                                                                  Ingredients
                                                                  • Yes No 12 oz semisweet chocolate
                                                                  • Yes No 1 tsp unsweetened cocoa powder
                                                                  • Yes No 1/2 tsp instant espresso powder
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 6 tbsp marshmallow creme
                                                                  • Yes No vanilla ice cream
                                                                  • Combine chocolate, cocoa powder, and espresso in a large metal bowl. Bring cream just to a simmer in a small saucepan over medium heat; pour over chocolate mixture. Let sit for 30 seconds, then whisk until smooth and glossy. Fold marshmallow creme into chocolate. DO AHEAD: Can be made 3 days ahead. Let cool, cover, and chill. Rewarm before serving.
                                                                  • Serve warm sauce over ice cream.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 2cups
                                                                  • Active Time: 10 minutes
                                                                  • Total Time: 10 minutes
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                                                                  Ingredients
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup evaporated milk
                                                                  • Yes No 1 7 oz marshmallow creme
                                                                  • Yes No 1/4 cup creamy peanut butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup salted peanut
                                                                  • MELT butter in medium, heavy-duty saucepan over medium heat. Add granulated sugar and evaporated milk; stir. Bring to a boil, stirring constantly. Boil, stirring constantly, for 5 minutes. Remove from heat.
                                                                  • STIR in marshmallow creme, peanut butter and vanilla extract. Add peanuts; stir well. Spread nougat mixture over cookie base. Refrigerate for 15 minutes or until set.
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                                                                  Nougat Montilimar
                                                                   1 h 2 m
                                                                  Ingredients
                                                                  • Yes No 2 2/3 cup almond
                                                                  • Yes No 1 cup pistachio
                                                                  • Yes No 2 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 cup corn syrup
                                                                  • Yes No 9 tbsp water
                                                                  • Yes No 1 3/4 cup honey
                                                                  • Yes No 1/3 cup egg white
                                                                  • Yes No corn starch
                                                                  • Yes No 8 oz bittersweet chocolate, tempered
                                                                  • Toast the almonds and pistachios at 325 degrees F for 20 minutes on a baking sheet.
                                                                  • Combine the sugar, corn syrup, and water in a saucepan and cook to 330 degrees F. When the sugar reaches 265 degrees F, start to heat the honey in a separate pan and bring it to a low boil.
                                                                  • Simultaneously, whisk the egg whites to stiff peaks with an electric mixer, being careful not to overwhisk. With the mixer still on high, gradually add the honey, pouring it down the side of the bowl. Continue to whisk. When the sugar reaches 330 degrees F, pour it over the honey meringue. Mix for 5 minutes at medium speed. Switch to the paddle and continue mixing for another 5 minutes. Using a spatula, incorporate the warm nuts. This will be sticky. Apply cooking spray to parchment lined sheet pan. Pour the nougat onto the parchment paper and flatten or spread to 3/4-inch thick with cornstarch-dusted hands or rolling pin. Rest overnight at room temperature. Cut to desired sized pieces and dip half in chocolate or drizzle chocolate over the top.
                                                                  • How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
                                                                  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
                                                                  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
                                                                  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
                                                                  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
                                                                  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Inactive Time: 12 minutes
                                                                  • Total Time: 1 hour 2 minutes
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                                                                  Marshmallows
                                                                   1 h 5 m
                                                                  Ingredients
                                                                  • Yes No powdered sugar
                                                                  • Yes No 1 cup water
                                                                  • Yes No 2 1/2 tbsp gelatin
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 2 egg white
                                                                  • Yes No food coloring
                                                                  • Dust an 8 by 12-inch baking sheet generously with confectioners' sugar.
                                                                  • Place 1/2 cup of cold water and the gelatin in the bowl of an electric mixer with a whisk attachment. Let stand for 30 minutes.
                                                                  • In a small heavy saucepan, combine the remaining water, sugar, corn syrup, salt and vanilla. Cook over medium-low heat, stirring, until sugar has dissolved. If necessary, wash down the sides of the pan with a wet pastry brush to dissolve any sugar crystals clinging to the side of the pan.
                                                                  • Raise the heat to high and cook, without stirring, until a candy thermometer registers 240 degrees F. Remove from the heat and, working quickly, add the egg whites to the bowl of the electric mixer and whip on high speed until stiff peaks form. Reduce speed to low and slowly pour the syrup into the bowl, making sure the stream remains between the whisk and side of the bowl. If you want to color the marshmallows, add the food coloring at this stage, until desired color is reached. Increase the speed to high again and whip until the mixture has at least doubled and becomes thick and fluffy.
                                                                  • Pour the mixture onto the baking sheet and spread out evenly using a spatula. Dust the top with confectioners' sugar and let it sit out overnight, uncovered, to dry. Invert the marshmallow mixture onto a cutting board and, using a hot knife, cut into 1 1/2 to 2-inch squares. Dust with more confectioners' sugar.
                                                                  Yields: 40squares
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 1 hour 5 minutes
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                                                                    baking sheet

                                                                  This is one of the results of my "fooling around with marshmallow creme" phase.

                                                                  Ingredients
                                                                  • Yes No 1 cup water
                                                                  • Yes No cup unsalted butter
                                                                  • Yes No tbsp salt
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 8 egg
                                                                  • Yes No 1/3 cup lemon juice
                                                                  • Yes No 1 7 oz marshmallow crème
                                                                  • Yes No 1 8 oz frozen whipped topping
                                                                  • Yes No 1 1/2 cup chocolate syrup
                                                                  • Preheat oven to 400 degrees F.
                                                                  • Line two cookie sheets with Reynolds® Parchment Paper.
                                                                  • Combine water and butter in heavy saucepan and bring to boil. Add flour and salt all at once and stir until batter is thick and pulls away from side of pan. Remove from heat and let cool for 5 minutes. Add 4 eggs, one at a time, beating well after each. Batter should be smooth and shiny.
                                                                  • Drop by rounded tablespoons (use cookie scoop, if desired), two inches apart, on cookie sheets. Bake for 25 to 30 minutes, or until puffs are puffed and golden. Cool on wire rack.
                                                                  • In small saucepan, whisk together 4 egg yolks (save egg whites for another use) and lemon juice. Heat over low heat, whisking constantly, until mixture is thick and bubbly. Remove from heat, and immediately whisk in marshmallow crème. Transfer lemon mixture to large bowl and refrigerate until cool, at least 20 minutes. Fold whipped topping into cooled lemon mixture, and continue to chill for at least one hour.
                                                                  • Cut the tops off of the cooled cream puffs. Remove any unbaked batter. Fill with heaping tablespoons of lemon cream and replace tops. Place individual cream puffs on dessert plates and drizzle with chocolate syrup (about 1 tablespoon). Recipe makes about 24 cream puffs.
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                                                                    Reynolds

                                                                  This sticky Italian specialty, also known as torrone, has a light lemony bite, a honeyed sweetness, and a marshmallow-like smoothness that's the perfect backdrop to the crunch of toasted almonds. Get the packaging how-to for the Lemony Almond Nougat.

                                                                  Ingredients
                                                                  • Yes No 2 piece edible rice paper
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1 tbsp pure vanilla extract
                                                                  • Yes No 3 cup almond
                                                                  • Yes No 3 tbsp finely grated lemon zest
                                                                  • Yes No 1/2 tsp salt
                                                                  • Place 1 piece of rice paper on a 9-by-13-inch rimmed (quarter) baking sheet.
                                                                  • Combine sugar, honey, corn syrup, and water in a large pot over medium-high heat. Cook, stirring constantly until sugar dissolves and mixture just begins to simmer, about 10 minutes. Cook, undisturbed, until mixture registers 300 to 305 degrees on a candy thermometer, 25 to 30 minutes.
                                                                  • Meanwhile (when syrup reaches 270), whisk whites with a mixer on high speed until stiff peaks form. When hot sugar mixture is ready, pour it into whites in a slow, steady stream. Whisk until mixture cools and thickens, about 10 minutes. Reduce speed to medium-low, and add vanilla, almonds, lemon zest, and salt. Working quickly, spread mixture evenly on rice paper. Place remaining piece of rice paper on top, pressing to flatten. Let cool on a wire rack. Once cool, cover nougat with plastic wrap, and let dry for at least 2 days or up to 1 week.
                                                                  • Run a knife around edges of sheet to loosen nougat, and invert nougat onto a cutting board. Trim each edge to straighten. Cut crosswise into 3/4-inch-wide slices. (Dip knife in water between each cut.) Cut each slice into 1 1/2-inch-long pieces. Wrap each piece in cellophane. Nougat will keep, covered, for up to 1 month.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 96pieces
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                                                                  We've been making this candy for years. It continues to be a tradition for when the kids and grandkids cone home for the holidays. I've substituted pistachios for the almonds with wonderful results.

                                                                  Ingredients
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/4 cup light corn syrup
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 3 cup light corn syrup
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 4 tsp vanilla extract
                                                                  • Yes No 3 cup slivered almond
                                                                  • Yes No 1 tsp salt
                                                                  • Heavily butter a 15-in. x 10-in. x 1-in. pan; set aside. Heavily butter a large bowl; set aside. In a stand mixer, beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture cones to a boil, about 10 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 238° (soft ball stage), about 6-8 minutes.
                                                                  • With mixer running carefully and slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer or until mixture holds its shape and is lukewarm. (Mixture will be beginning to lose its gloss.) Transfer to prepared bowl.
                                                                  • For almond mixture, in a large heavy saucepan over medium heat, combine sugar and corn syrup. Cook and stir until sugar is dissolved and mixture comes to a boil, about 15 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) With a clean spoon, cook and stir over medium-high heat until a candy thermometer reads 275° (soft-crack stage), about 15 minutes longer.
                                                                  • Pour over mixture in bowl (do not scrape saucepan). With a large wooden spoon, stir until blended. Combine butter and vanilla; gradually add to almond mixture until blended. Stir in almonds and salt until blended. Transfer to prepared pan. Let stand at room temperature for several hours or until firm. Cut into squares. Wrap in plastic wrap or waxed paper if desired. Yield: about 5-1/2 pounds.
                                                                  Yields: 88servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
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                                                                  Add these tasty nougats to your cookie and candy platter at the holidays. They will disappear fast!—Taste of Home Test Kitchen

                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp butter
                                                                  • Yes No 2/3 cup caster sugar
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 2 egg white
                                                                  • Yes No 2 cup almond
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 cup diced almond
                                                                  • Grease a large bowl with the butter; set aside. In a large heavy saucepan over medium heat, combine the sugar, cornstarch and honey. Cook and stir until sugar is dissolved and mixture comes to a boil. Cover and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reads 286° (soft-crack stage).
                                                                  • In a stand mixer, beat egg whites until stiff peaks form. With mixer running on high speed, carefully pour hot sugar mixture in a slow, steady stream into the mixing bowl. Beat on high for 10 minutes or until mixture holds its shape and is lukewarm, scraping sides of bowl occasionally.
                                                                  • Fold in ground almonds and cinnamon. Transfer to prepared bowl; cool to room temperature. Shape into 1-in. balls; roll balls in chopped almonds. Store in an airtight container. Yield: about 1 pound.
                                                                  Yields: 45servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
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                                                                    Minute

                                                                  This sweet, chewy nougat adds a pretty holiday blush to yuletide gatherings. It takes a little extra effort to make, but candy this festive is worth it!

                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 2/3 cup light corn syrup
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 egg white
                                                                  • Yes No 2 cup chopped walnut
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 miniature cup semisweet chocolate chip
                                                                  • Yes No 2 drop green food coloring
                                                                  • Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter and set aside. In a small heavy saucepan, combine 1 cup sugar, 2/3 cup corn syrup and water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low. Cook, without stirring, until a candy thermometer reads 250°-266° (hard-ball stage).
                                                                  • Meanwhile, beat egg whites in a heat-proof large bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream, beating constantly at high speed until thickened; cover and set aside.
                                                                  • In a large heavy saucepan, combine remaining sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, without stirring, until a candy thermometer reads 275° (soft-crack stage).
                                                                  • Meanwhile, melt remaining butter. Pour hot syrup into reserved egg white mixture; stir with a wooden spoon. Stir in the walnuts, vanilla and melted butter.
                                                                  • Pour half of nougat mixture into prepared pan; press evenly, Sprinkle with chocolate chips. Tint remaining nougat mixture with red and/or green food coloring if desired; spread over chocolate chips. Press down evenly with buttered fingers. Let stand for several hours until set.
                                                                  • Using a knife coated with cooking spray, cut nougat into 1-in. squares. Wrap in plastic wrap or waxed paper if desired. Store at room temperature. Yield: 2-1/2 pounds.
                                                                  Yields: 81servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                    plastic wrap
                                                                  • Yes No
                                                                    waxed paper

                                                                  A wonderful lady who baby-sat me as a child gave me a recipe book of her handwritten specialties for a wedding gift. This one is my favorite.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 oz unsweetened chocolate
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/2 cup diced tree nut
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • In a large bowl, cream butter and 3/4 cup plus 2 tablespoons sugar until fluffy. Blend in egg yolks and chocolate. Sift together flour, baking powder and salt; add alternately with milk to creamed mixture. stir in nuts. Beat egg whites with remaining sugar until stiff peaks form; fold gently into batter.
                                                                  • Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes. Cool in pans on a rack for 10 minutes before removing from pans. Cool completely.
                                                                  • For frosting, combine all ingredients except vanilla in the top of a double boiler. With an electric mixer, beat on low for 30 seconds. Cook over boiling water for 7 minutes, beating constantly on high until stiff peaks form. Remove from heat and add vanilla. Beat 2-3 minutes or until frosting has a spreading consistency. Frost cake. Yield: 12 servings.
                                                                  Yields: 12servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
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                                                                    Minute

                                                                  This nougat blanc recipe is a classic Montelimar-style candy. Nougat de Montelimar is specifically protected by an AOC (Appellation d’origine contrôlée, or controlled term of origin). The famous candy must hail from the city in southeastern France and contain at least 28% almonds, 25% honey, and 2% pistachios, all of the highest quality. This recipe meets the ingredients standard, and although you may not be sitting in Montelimar right now, you can whip up a delicious batch of the low-fat candy in your own kitchen!

                                                                  Ingredients
                                                                  • Yes No two 9 inch by 13 inch sheets rice
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup honey
                                                                  • Yes No 1/4 cup light corn syrup
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 6 egg white
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1 tsp brandy
                                                                  • Yes No 2 1/2 cup almond
                                                                  • Yes No 1/3 cup chopped pistachio
                                                                  • Yes No 1/2 tsp salt
                                                                  • Line a 9-inch by 13-inch by 1-inch pan with the wafer paper and set it aside.
                                                                  • In a large saucepan, dissolve the sugar, honey, corn syrup, and water, and bring the mixture to a simmer over medium heat, stirring constantly. Begin to beat the egg whites while the sugar mixture continues cooking, untouched. Beat the egg whites on high until stiff, wet peaks form.
                                                                  • Once the sugar syrup reaches 300F on a candy thermometer, pour it very slowly and steadily into the egg whites, whisking them the entire time. Add the lemon zest and continue whisking the hot nougat mixture for 8 to 12 minutes, until it cools slightly and thickens.
                                                                  • Stir the vanilla, brandy, almonds, pistachios, and salt into the nougat and quickly spread it onto the prepared pan. Gently place the second piece of wafer paper on top of the nougat and evenly press it into the nougat so that no air bubbles remain.
                                                                  • Cover the nougat in an airtight container or plastic wrap and allow it to set for 3 to 5 days before cutting and wrapping individual pieces.
                                                                  • This nougat blanc recipe makes approximately 10 dozen 1-inch candies.
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    plastic wrap

                                                                  This nougat has an elusive orange flower water flavor and plenty of nuts. I buy pistachio nuts in small quantities, so they are crisp and fresh, and I don’t toast them, so they retain that lovely brilliant green color. I have fond memories of my grandfather, who was Syrian, giving me huge 10-pound sacks of red-dyed, unshelled pistachios to snack on when I was a little boy. I ate them so fast, they only lasted a few days at most. The red dye on my fingers, however, lasted considerably longer.

                                                                  Ingredients
                                                                  • Yes No almond oil
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 3 tbsp light corn syrup
                                                                  • Yes No 3/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup almond
                                                                  • Yes No 3/4 cup pistachio
                                                                  • Yes No 3/4 cup sliced almond
                                                                  • Yes No 2 tbsp diced candied orange peel
                                                                  • Yes No few drops orange flower water
                                                                  • Lightly grease a baking sheet with almond oil or a neutral-tasting oil.
                                                                  • Measure the honey, corn syrup, and heavy cream into a heavy 4-quart saucepan, and cook, monitoring the temperature with a candy thermometer, until it reaches 265°F.
                                                                  • Remove from the heat and quickly stir in the nuts, citrus peel, and orange flower water. Spread the hot nougat evenly onto the greased cookie sheet and cool completely before slicing.
                                                                  • Cut into 1-inch squares with a large chef’s knife brushed with a small amount of oil. Store in an airtight container.
                                                                  Yields: 60squares
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cookie sheet

                                                                  Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned.

                                                                  Ingredients
                                                                  • Yes No 1 2/3 lb honey
                                                                  • Yes No 1 3/4 lb almond
                                                                  • Yes No 1 3/4 lb sugar, granulated
                                                                  • Yes No 4 egg white
                                                                  • Yes No edible wafers of the kind used
                                                                  • Preparing torrone at home is not easy; one needs exercise great care in the cooking, stirring the ingredients constantly to obtain a well-amalgamated mixture. Begin by cooking the honey for an hour over a double boiler, stirring constantly, until it has caramelized. In terms of tests, the honey will be ready when a drop, dropped from the back of a spoon into a little cold water, solidifies. In the meantime make a syrup with the sugar (you'll want three volumes of sugar to two volumes water), heating the mixture gently (you don't want it to darken) while stirring it constantly too lest it stick to the bottom of the pan. The syrup will be ready when a drop, dropped from the back of a spoon onto a plate, forms a white pearl. Beat the egg whites to stiff peaks, and add them, a little at a time, to the caramelized honey. Mix and continue cooking, directly over a low flame, stirring all the while. The honey will begin to expand and become frothy; continue mixing for a few more minutes and gradually incorporate the syrup, mixing well. Continue cooking and stirring, and when the mixture begins to tighten up and harden, incorporate the almonds. Mix thoroughly and turn the mixture into a pan, preferably square or rectangular in outline, that you have lined with wafers or rice paper. Cover the top of the torrone as well, and press down so as to level the torrone and press out any air bubbles that may have formed. When the torrone has cooled, turn it out onto a wafer-lined work surface, and use a sharp knife to slice it as you prefer. The best way to cut a crumbly torrone is to place the knife blade on the torrone and tap it sharply with the other hand to obtain irregularly shaped chunks of torrone. Torrone should be kept sealed in a cool dry place. A variation: Use just 12 ounces (300 g) honey and 1 2/3 pounds (700 g) toasted hazelnuts.
                                                                    Steps:
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                                                                  • Yes No
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                                                                    Equipment:
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                                                                  • Yes No
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                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1 3.4 oz butterscotch flavored instant pudding mix
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/3 cup butterscotch morsels
                                                                  • Yes No nougat filling
                                                                  • Yes No caramel layer
                                                                  • Yes No icing
                                                                  • For the cookie base: PREHEAT oven to 350° F. Line 17 x 11 x 1-inch baking pan with parchment paper.
                                                                  • COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add pudding mix, eggs and vanilla extract; mix well. Gradually beat in flour mixture. Stir in 1 1/3 cups butterscotch morsels. Spread and pat dough evenly into prepared baking pan.
                                                                  • BAKE for 10 to 11 minutes or until light golden brown. Carefully hold pan 2 to 3-inches above a heat-resistant surface and allow pan to drop. (This creates a chewier cookie base.) Cool completely in pan on wire rack.
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                                                                    Nestlé Toll House Butterscotch Morsels

                                                                  For Kill Bill, Uma Thurman had 10 weeks to lose 50 post-baby pounds. "I was being trained from every angle. Nine to five, five days a week. Every part of me hurt," she says. Easier to take: no-deprivation diet changes that Jackie Keller, founder of L.A. food-delivery service NutriFit, masterminded. Her dried-fruit nougats satisfied Thurman's chocolate yen.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup dried figs
                                                                  • Yes No 2 1/2 cup dried fruit
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1/2 cup cocoa powder
                                                                  • Combine all dried fruits in a food processor until almost pastelike. Mix in honey, juice, and cocoa. Cover. Refrigerate until chilled. Roll into 36 1 1/4-inch balls.
                                                                  Yields: 36nougats
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup powdered sugar
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 3 tbsp corn syrup
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1/4 cup almond
                                                                  • Yes No 1/4 cup pistachio
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • In a medium saucepan over medium-low heat, slowly dissolve the sugar with the honey and corn syrup. Cook for 5 to 10 minutes over low heat until the temperature reaches 275 degrees F. Beat the egg whites to soft peaks. Slowly add the sugar-honey syrup to the beaten egg whites. Let cool for 30 seconds. Add nuts and stir. Spread the vegetable oil over a level, clean work surface (marble is ideal, but clean baking sheets works well). Pour the honey nut mixture onto the oiled surface, using a spatula to smooth it out evenly. Using a sharp knife, cut the nougat into pieces. Allow to cool completely. This will take several hours. Once the nougat is ready, it should be wrapped in waxed paper and kept in an airtight container to keep from getting hard. The nougat can be kept like this for up to 1 month.
                                                                  Yields: 16servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Inactive Time: 3 hours
                                                                  • Total Time: 3 hours 25 minutes
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                                                                  • Yes No
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                                                                    waxed paper
                                                                  Ingredients
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1 3/4 cup unsweetened chocolate
                                                                  • Yes No 1 1/2 cup almond
                                                                  • Yes No 1 1/2 cup pistachio
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup glucose
                                                                  • Yes No 1 cup cream
                                                                  • Yes No pinch baking soda
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1/4 cup glucose
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 4 cup tempered bittersweet chocolate
                                                                  • Whip egg whites to soft peaks. Melt chocolate. Toast the almonds and the pistachios and keep warm. Cook the honey to 166 degrees F (130 degrees C) in a copper pot. In another pot, cook the sugar, water, and glucose to 338 degrees F (170 degrees C). Gradually pour into the whipped egg whites, the honey then the sugar mixture. Let whip on high for 3 minutes then remove the whisk. Fold the melted and hot chocolate into the whites, followed by the warm nuts. Press into a frame that is 25 mm in thickness, and leave overnight to cool. Place a 5 mm frame directly on top of the frame that is around the nougat. Adhere the 2 frames with a little melted chocolate.
                                                                  • In a pot warm cream and baking soda. In a copper pot cook the sugar, water, and the glucose to 293 degrees F (145 degrees C). Deglaze the sugar, slowly, with the cream that was warmed with the baking soda. Re-cook together to 244 degrees F (118 degrees C) and finish by adding the butter that has been cut into small cubes. Pour over the nougat and let rest overnight.
                                                                  • Cut the nougat bars into the desired shape and dip in tempered chocolate. Serve at room temperature.
                                                                  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
                                                                  Cuisine:YesNoprovence
                                                                  Yields: 14bars
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
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                                                                  Ingredients
                                                                  • Yes No 700 gram ricotta cheese
                                                                  • Yes No 300 gram sugar, granulated
                                                                  • Yes No 300 gram brittle nougat
                                                                  • Yes No 500 milliliter cream
                                                                  • Yes No zest of half a lemon
                                                                  • Yes No 1 lime zest
                                                                  • Process the ricotta and sugar in a food processor until smooth.
                                                                  • Finely chop the nougat or wrap in a tea-towel and smash with a rolling pin until broken into small pieces.
                                                                  • Whip the cream until soft peaks form. Combine the ricotta mixture, nougat, cream and zests in a bowl and mix well. Pour into a 2-liter mold that has been rinsed in cold water. Freeze until set. Turn out onto a platter and serve cut into slices with lime slices or fresh seasonal fruits.
                                                                  Yields: 11
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 15 minutes
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                                                                  • Yes No
                                                                    mold

                                                                  Torrone is a delicious, edible confection served throughout Italy. I like this version because of the addition of a bit of freshly-ground, black pepper and grated orange zest. Edible wafer paper is available at baking supply stores.

                                                                  Ingredients
                                                                  • Yes No edible wafer paper, enough
                                                                  • Yes No 1/3 cup corn starch
                                                                  • Yes No 3 large egg white
                                                                  • Yes No 1 cup honey
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 cup raw pistachios
                                                                  • Yes No 1 cup almond
                                                                  • Yes No 1 orange zest
                                                                  • Yes No 1/3 tsp black pepper
                                                                  • Piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. Liberally sprinkle a clean surface with cornstarch. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside.
                                                                  • In a medium saucepan, combine honey and granulated sugar. Place over medium heat; cook until mixture just begins to simmer, about 4 minutes. Clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally.
                                                                  • Beat whites until stiff peaks form; add confectioners' sugar, and beat until combined. When thermometer registers 315 degrees, remove honey mixture from heat. Temperature will rise to 320 degrees. Stir until temperature drops to 300 degrees, 1 to 2 minutes. With mixer running, slowly pour honey mixture into egg-white mixture (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). Beat until mixture thickens and begins to stick to beaters; fold in the nuts, zest and pepper.
                                                                  • Pour mixture onto cornstarch-covered surface; knead about 5-7 turns. Stretch and roll to fit pan; place mixture in pan. Cover with another layer of wafer paper; let cool on wire rack. Cut into slices while still warm; store in airtight container, with parchment between layers, for up to 2 weeks.
                                                                  Yields: 20
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 60 minutes
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1/4 cup dried cranberry
                                                                  • Yes No 1/4 cup diced dried apricots
                                                                  • Yes No 1/4 cup currant
                                                                  • Yes No 1/8 cup minced candied orange rind
                                                                  • Yes No 1/4 cup kirsch
                                                                  • Yes No 1/2 cup almond
                                                                  • Yes No 1/4 cup unsalted pistachio
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 1/2 tsp water
                                                                  • Yes No 1 1/2 cup heavy whipping cream
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1 vanilla bean pod
                                                                  • Yes No 6 tbsp orange juice
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 1/2 tsp grated orange zest
                                                                  • Yes No 5 small seedless tangerines
                                                                  • MAKE THE FROZEN NOUGAT In a large bowl, combine the cranberries, apricots, currants, candied orange rind and kirsch and let stand for 2 hours.
                                                                  • Preheat the oven to 350°. Line a large baking sheet with parchment paper. On a pie plate, spread the almonds and pistachios and toast for 7 to 8 minutes, until golden; let cool.
                                                                  • In a medium saucepan, combine 1/2 cup of the sugar with the water and cook over high heat until a medium amber caramel forms, about 7 minutes. Add the 1 1/2 tablespoons of cream and boil for 2 minutes. Off the heat, add the nuts and stir to evenly coat them with the caramel. Pour the nuts onto the parchment-lined baking sheet and spread in a thin layer. Cover with another sheet of parchment paper and, using a rolling pin, roll the brittle flat; let cool. Break the brittle into 1-inch pieces. Transfer the brittle to a food processor and pulse until coarsely ground.
                                                                  • Line a 9-by-5-inch loaf pan with plastic wrap, leaving 4 inches of overhang all around. Drain the dried fruits, pressing to remove as much of the liquid as possible. In a large bowl, using an electric mixer, beat the egg whites until soft peaks form. Gradually beat in the remaining 1/2 cup of sugar at high speed and continue to beat until the whites are firm and glossy. In another large bowl, beat the remaining 1 1/2 cups of cream until firm peaks form. Carefully fold the cream into the beaten egg whites. Fold in the dried fruits and the ground brittle until evenly distributed. Spoon the nougat into the prepared loaf pan and smooth the top. Fold the plastic over and freeze until firm, at least 8 hours.
                                                                  • MEANWHILE, MAKE THE SAUCE In a small saucepan, combine the honey with the vanilla bean and seeds and bring to a boil. Off the heat, add the orange juice, lemon juice and orange zest and let cool.
                                                                  • Peel the small tangerines. Working over a bowl, cut in between the membranes, releasing the segments into the bowl. Add the segments to the sauce.
                                                                  • Unmold the nougat; remove the plastic wrap. Cut into 10 slices, spoon the citrus sauce on the side and serve.
                                                                  Yields: 10
                                                                  • Cook Time: 1 hour 15 minutes
                                                                  • Total Time: 2 hours 30 minutes
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    plastic wrap
                                                                  Ingredients
                                                                  • Yes No vegetable cooking spray
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1/4 cup honey
                                                                  • Yes No 2 egg white
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup dried apricots
                                                                  • Yes No 1 1/2 cup semisweet chocolate chip
                                                                  • Spray a 9 by 5-inch loaf pan with vegetable cooking spray. Line the bottom and sides of the pan with waxed paper, allowing the paper to overhang by 2-inches on each side. Lightly spray the waxed paper inside the pan.
                                                                  • In a 2-quart saucepan, combine the sugar, water, and honey over low heat. Stir until the sugar dissolves. Bring to a simmer, and cook until the syrup turns amber and registers 315 degrees F on a candy thermometer, about 15 to 20 minutes.
                                                                  • While the syrup is cooking, in a stand mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks, about 2 minutes.
                                                                  • With the mixer running on low speed, slowly pour the syrup into the egg whites. Increase the speed to high and beat until the mixture is very thick, about 7 minutes. Beat in the vanilla extract. Fold in 1/2 of the apricots. Using a spatula sprayed with cooking spray, scrape the mixture into the prepared loaf pan. Sprinkle the remaining apricots on top. Fold the overhanging pieces of waxed paper onto the surface of the mixture. Refrigerate until firm, about 4 hours.
                                                                  • Line a baking sheet with waxed paper. Remove the waxed paper from the nougat and discard. Using a knife sprayed with cooking spray, cut the nougat in half lengthwise. Cut each half into 8 pieces. Dip 1 end of the nougat into the melted chocolate and place on the prepared baking sheet. Refrigerate until firm, about 30 minutes.
                                                                  Yields: 16candies
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 4 hours 30 minutes
                                                                  • Total Time: 5 hours 2 minutes
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                                                                  Torrone, otherwise known as nougat, is a concoction made from honey, well-whipped egg whites, vanilla, and walnuts or almonds; it's an ancient sweet that requires considerable skill and care to make well, and in the past was also a great favorite among pastry chefs because it can be used as a building material for making fanciful cakes and other such delights. It's made throughout Italy, and Sicily's is especially renowned. Cubbaita is an older version developed by the Arabs who lived in Sicily.

                                                                  Ingredients
                                                                  • Yes No 1 2 oz lb honey
                                                                  • Yes No 8 oz sugar, granulated
                                                                  • Yes No 1 2 oz lb sesame seed
                                                                  • Yes No 8 oz almond
                                                                  • Yes No orange zest
                                                                  • Combine all the ingredients in a pot and heat them over a gentle flame, stirring gently, until the mixture is thoroughly mixed. Remove it from the fire and pour it out onto an oiled marble slab and spread it to an even thickness of about a half inch with a spatula, dipping it in cool water lest it stick. When the cubbaita has cooled, cut it into squares. A note: Cubbaita more resembles a nut crunch than it does what most people associate with the word torrone. But it is a first step in the direction of torrone.
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                                                                    pot
                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 1/2 cup light corn syrup
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 egg white
                                                                  • Yes No 2 stick butter
                                                                  • Yes No 1 cup chopped almond
                                                                  • Yes No 1/2 cup dried cherry
                                                                  • In a saucepan, over medium heat, combine the sugar, corn syrup, salt and water. Cook, stirring, until sugar is dissolved. Cook, without stirring, until the mixture reaches the hard ball stage, ( 250 to 260 degrees F) **This is when a small amount of the mixture dropped in cold water forms a hard ball. In the bowl of an electric mixer, fitted with a whip attachment, whip egg whites until stiff, but not dry. While the machine is running and in a steady stream, add 1/4 of the syrup to the egg whites, and continue whipping until mixture holds its shape. Place the syrup back over the heat and cook until the hard crack stage is reached, 300 degrees F. **This is when the mixture separates into hard and brittle threads when dropped in cold water. With the machine running and in a steady stream, add the remaining syrup to the egg white mixture and continue whipping until the mixture holds is shape. Add the butter, a tablespoon at a time and whip until very thick and satiny. Fold in the almonds and cherries. Press into a buttered 8 by 8 by 2-inch pan, smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2 by 1-inch pieces. Wrap each piece individually in waxed paper.
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                                                                    waxed paper

                                                                  This honey nougat ice cream recipe takes rich honey ice cream and turns it into something fantastic with the addition of Montelimar-style nougat. Versions of this popular, artisanal ice cream flavor are widely available at glaciers throughout Provence.

                                                                  Ingredients
                                                                  • Yes No 2 vanilla bean pod
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 1 cup whole
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 1 cup chopped white nougat
                                                                  • Cut the vanilla beans in half lengthwise, and scrape out the seeds. Add both the seeds and the vanilla beans to a saucepan, along with the heavy cream, milk, and honey. Stirring occasionally, bring the vanilla cream mixture to steaming over low-medium heat.
                                                                  • Check to see that the honey is completely dissolved and then remove the pan from the heat. Remove the vanilla beans (pods) from the cream and discard them. Chill the mixture for 2 hours and then freeze it in an ice cream maker according to the manufacturer’s instructions. Add the chopped white nougat just as the mixture is beginning to thicken and freeze.
                                                                  • This honey nougat ice cream recipe makes 6 to 8 servings.
                                                                  Cuisine:YesNoprovence
                                                                  • Cook Time: 5 minutes
                                                                  • Total Time: 2 hours 35 minutes
                                                                    Steps:
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                                                                    refrigerate
                                                                  • Yes No
                                                                    freeze
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 2 1/4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup packed golden brown sugar
                                                                  • Yes No 10 tbsp unsalted butter
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 3/4 cup whole milk
                                                                  • Yes No 2 cup chopped salted roasted peanut
                                                                  • Yes No 4 cup marshmallow creme
                                                                  • Yes No 1/2 cup creamy peanut butter
                                                                  • Yes No pinch salt
                                                                  • Yes No 6 oz milk chocolate
                                                                  • Yes No 4 oz semisweet chocolate
                                                                  • Yes No 2 1/2 cup powdered sugar
                                                                  • Yes No 1/4 cup whole milk
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
                                                                  • In another bowl, beat the eggs and both sugars with a mixer until light and fluffy, about 2 minutes. Gradually beat in the melted butter and vanilla. With the mixer on low speed, add half of the flour mixture, the milk and then the remaining flour. Fold in the peanuts but don't overmix.
                                                                  • Divide the batter evenly among the prepared cups, filling each about halfway. Bake until a toothpick inserted into a cupcake comes out clean, 20 to 22 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
                                                                  • Make the nougat frosting: Beat the marshmallow creme, peanut butter and salt with a mixer until smooth; set aside. Make the chocolate frosting: Put both chocolates in a large microwave-safe bowl and microwave on 50 percent power until soft, about 1 minute. Stir, then continue to microwave until melted, 1 to 2 more minutes. Add the confectioners' sugar, milk, butter, vanilla and salt and beat with a mixer until smooth and creamy.
                                                                  • Spread nougat frosting over each cupcake, then top with chocolate frosting, leaving some of the nougat exposed. Garnish with peanuts.
                                                                  • *Recipe retested and changed by Food Network Kitchens.
                                                                  • Photograph by Con Poulos
                                                                  Yields: 24servings
                                                                  • Prep Time: 58 minutes
                                                                  • Cook Time: 22 minutes
                                                                  • Inactive Time: 10 minutes
                                                                  • Total Time: 1 hour 30 minutes
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                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 2 large egg white
                                                                  • Yes No pinch cream of tartar
                                                                  • Yes No pinch salt
                                                                  • In a small saucepan, combine the granulated sugar with the water and bring to a boil over moderately high heat, stirring constantly until the sugar has dissolved, 2 to 3 minutes.
                                                                  • In a large bowl of a standing electric mixer, beat the egg whites with the pinches of cream of tartar and salt until soft peaks form.
                                                                  • With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy, about 5 minutes. Immediately spread the frosting on the cupcakes and top as desired.
                                                                  Yields: 4cups (enough to frost 12 cupcakes)
                                                                  • Total Time: 20 minutes
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                                                                  Yummy! My mom likes this with smarty candies instead of nuts, but I prefer nuts. You can also substitute m&m candies once the marshmallow mixture has cooled, if you prefer.

                                                                  Ingredients
                                                                  • Yes No 1 popcorn
                                                                  • Yes No marshmallow
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/3 corn syrup
                                                                  • Yes No pecan
                                                                  • Add butter and marshmallows to a heavy pan on medium heat until melted, mixing constantly. Add corn syrup and stir. Remove from heat. Add nuts.
                                                                  • Once cooled so that it pours well and you can handle it without burning yourself, pour and mix into popcorn. Enjoy!
                                                                  Yields: 4adult servings
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                                                                  Lillet Marshmallows
                                                                   3 h 45 m

                                                                  Why should kids have all the fun? A lovely way to keep the conversation going long after dessert, these soft, aromatic little confections are like Peeps for adults. Lillet perfumes the marshmallows with orange and honey notes and gives them a haunting buzz.

                                                                  Ingredients
                                                                  • Yes No 3 1/4 oz unflavored gelatin
                                                                  • Yes No 3/4 cup lillet blanc
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1/4 cup water
                                                                  • Lightly oil an 8-inch square baking pan.
                                                                  • Sprinkle gelatin over 1/2 cup Lillet in bowl of mixer and let soften while making syrup
                                                                  • Stir together sugar, corn syrup, water, a pinch of salt, and remaining 1/4 cup Lillet in a small heavy saucepan. Boil over medium heat, without stirring, until thermometer registers 238 to 240°F. Remove from heat.
                                                                  • With mixer at low speed, pour hot syrup into gelatin mixture in a slow stream down side of bowl. Increase speed to high and beat until very thick and mixture forms a thick ribbon when beater is lifted, 11 to 13 minutes.
                                                                  • Scrape marshmallow into baking pan (it will be very gooey) and smooth top with a lightly oiled spatula. Let stand, uncovered, at room temperature until surface is no longer sticky and you can gently pull marshmallow away from sides of pan with your fingertips, 2 to 3 hours.
                                                                  • Using a sieve, dust a cutting board with confectioners sugar. Use a spatula to pull sides of marshmallow from edge of pan, then invert onto cutting board. Dust top with confectioners sugar. Cut marshmallow into 1-inch squares.
                                                                  • Dredge marshmallows in confectioners sugar to coat completely.
                                                                  • Cooks' notes: For best texture, make marshmallows on a dry day.
                                                                  • Sugared marshmallows keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 week.
                                                                  Yields: 64marshmallows
                                                                  • Active Time: 25 minutes
                                                                  • Total Time: 3 hours 45 minutes
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                                                                  • Yes No
                                                                    coat
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                                                                  • Yes No
                                                                    parchment paper

                                                                  Homemade marshmallow spread is so ridiculously easy to make that you'll chuckle at yourself for ever having assumed it was complicated. Making it also allows you to use pure vanilla extract, which tastes so much better than the fake vanillin flavoring in many commercial versions. This spread is superb in S'mores Crêpes.

                                                                  Ingredients
                                                                  • Yes No 2 tsp powdered dried egg whites
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2/3 cup light corn syrup
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • In bowl of mixer, whisk together powdered egg white and warm water until powder is dissolved. Add corn syrup, confectioners' sugar, and salt, and beat on high speed until thick and white, 5 minutes. Beat in vanilla.
                                                                  • Cooks' note: You can substitute pasteurized egg whites such as Eggology. Use amount to equal 1 egg white. Leftover spread keeps, covered and refrigerated, for several weeks.
                                                                  Yields: 1/3cups
                                                                  • Active Time: 3 minutes
                                                                  • Total Time: 8 minutes
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 5 large egg white
                                                                  • Yes No 1 2/3 cup sugar, granulated
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 1 1/2 cup light corn syrup
                                                                  • Yes No pinch cream of tartar
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Bring 1 inch of water to a boil in a wide saucepan. In a large stainless steel bowl, whisk the egg whites with the sugar, water and corn syrup until blended. Set the bowl over the saucepan and whisk the whites until the sugar is completely melted, 4 to 5 minutes. Rub some of the mixture between your fingers to be sure it's not gritty.
                                                                  • Remove the bowl from the saucepan and add the cream of tartar to the whites. Using a standing electric mixer, beat the egg whites at medium speed for 1 minute to break them up. Gradually increase the speed to high and beat until the icing is fluffy, firm and no longer warm to the touch, about 10 minutes. Beat in the vanilla. Use right away.
                                                                  Yields: 6 ½cups of icing
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                    Minute

                                                                  A marshmallow sauce for ice cream.

                                                                  Ingredients
                                                                  • Yes No 18 marshmallow
                                                                  • Yes No 1/2 cup heavy whipping cream
                                                                  • Yes No 1/2 tsp vanilla
                                                                  • Heat marshmallows and cream in top of double boiler over boiling water, folding and stirring until marshmallows are almost melted. Add vanilla and continue cooking and stirring until completely melted and well blended with cream. Serve hot. Sauce will thicken as it cools. Makes just over 1 cup. More Dessert Sauce Recipes Lemon Cream Sauce Recipe Butter Rum Sauce Recipe Mocha Sauce Recipe Caramel Sauce Recipe Spiced Apple Syrup Fresh Blueberry Sauce Spiced Vanilla Sauce Vanilla Sauce Dark Chocolate Sauce Hot Fudge Sauce Chocolate Sauce Old Fashioned Butterscotch Sauce Fudge Nut Sauce Strawberry Sauce Peanut Butter Fudge Sauce Butterscotch Sauce Lemon Sauce Rhubarb Sauce Caramel Sauce Whiskey Sauce Recipe Bourbon Sauce Recipe Dessert Sauce Recipe Index Bread Pudding Recipes Ice Cream Recipe Index Ice Cream Desserts Ice Cream Beverages Cakes, Pies, Desserts Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
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                                                                  Ingredients
                                                                  • Yes No 4 tsp gelatin
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 cup light corn syrup
                                                                  • Yes No 6 large egg white
                                                                  • Yes No 1/4 tsp lemon juice
                                                                  • Yes No 1/8 tsp salt
                                                                  • In a small microwavable bowl, sprinkle the gelatin over 3 tablespoons of the water and let stand until softened.
                                                                  • In a medium saucepan, combine 1 1/2 cups of the sugar with the corn syrup and the remaining 3 tablespoons of water. Bring to a boil, stirring, until the sugar is dissolved. Keep warm.
                                                                  • Meanwhile, in a standing electric mixer fitted with a whisk, beat the egg whites with the lemon juice and salt until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating at high speed until stiff and glossy. With the mixer at medium speed, slowly and carefully add the hot sugar syrup in a thin stream. When all of the syrup has been added, beat the meringue at medium-high speed until slightly cooled, about 5 minutes. Microwave the gelatin until melted, about 15 seconds. With the mixer on, beat the melted gelatin into the meringue. Use right away.
                                                                  Yields: 9cups
                                                                  • Total Time: 30 minutes
                                                                    Steps:
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                                                                  Here's a soda fountain favorite that goes back more than a century. It's similar to an Italian meringue frosting for cakes, and is to die for on any chocolate ice cream.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup light corn syrup
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 3/4 tsp pure vanilla extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No pinch kosher salt
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Combine the corn syrup, sugar, vanilla, and 1/4 cup water in a saucepan and stir well. Cook over high heat, swirling the pan by its handle, until the mixture comes to a boil. Cook for 4 to 5 minutes, or until the syrup reaches the soft-ball stage and the temperature registers 240°F on a candy thermometer.
                                                                  • While the syrup boils, place the egg whites in a grease-free mixing bowl and beat at medium speed with an electric mixer until frothy. Add cream of tartar and salt, increase the speed to high, and beat until stiff peaks form.
                                                                  • Pour the hot syrup into the meringue very slowly with the mixer set on medium speed, and continue beating several minutes until mixture holds its shape. Beat in the vanilla. Transfer the sauce to a container and refrigerate until cold.
                                                                  • Note: The egg whites in this recipe may not be fully cooked. If salmonella is a problem in your area, you can use powdered egg whites.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 1 ½cups
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 1 4 tbsp cup water
                                                                  • Yes No 2 3/4 cup sugar, granulated
                                                                  • Yes No 2/3 cup corn syrup
                                                                  • Yes No 1/3 1 tbsp cup minus 1 tablespoon gelatin powder
                                                                  • Yes No 3/4 cup corn syrup
                                                                  • Yes No 1 lemon
                                                                  • Yes No 3 different flavored oils, any flavor
                                                                  • Yes No 3 different colors of food color paste
                                                                  • Yes No corn starch
                                                                  • Yes No powdered sugar
                                                                  • Boil the water, sugar and 2/3 cup corn syrup to 230 degrees F. Bloom the gelatin in 4 tablespoons of water. Place the 3/4 cup corn syrup, bloomed gelatin and lemon juice in the mixing bowl of your stand mixer. Add the hot sugar syrup to the bowl and whip until light and fluffy, about 5 minutes. If you want to flavor and/or color the marshmallows, divide the mixture into 3 bowls and add the flavored oil and food color.
                                                                  • Lightly spray vegetable cooking spray onto a parchment paper lined baking sheet. You will need a pan for each flavor and/or color that you make. Spread the marshmallow mixture onto the baking sheet so the top is smooth. Mix equal amounts of cornstarch and powdered sugar together and dust the top of the marshmallows. Let the marshmallows dry overnight, then dust again with cornstarch and powdered sugar.
                                                                  • Spray a sharp knife with cooking spray, then cut the marshmallows into long strips. Weave or braid 3 strips of different colors. Serve.
                                                                  Yields: 9servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 12 minutes
                                                                  • Total Time: 37 minutes
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup corn syrup
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3 tbsp gelatin, powdered
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 2 drop flavored oils, concentrated
                                                                  • Yes No corn starch
                                                                  • Yes No 4 oz dark chocolate, tempered
                                                                  • Yes No egg molds
                                                                  • Place the sugar, 1/4 cup corn syrup, and 1/2 cup water in a saucepan and cook to 110 degrees F. Simultaneously, bloom the gelatin in the 1/4 cup water.
                                                                  • Place the bloomed gelatin in the top of a double boiler and melt. Place the 1/4-cup plus 1 tablespoon corn syrup in a medium-sized mixing bowl. Pour the cooked sugar and the melted gelatin into the bowl of corn syrup. Whisk until fluffy. Add the drops of flavored oil. Spray the inside of the egg molds with vegetable cooking spray. Dust with cornstarch. Spoon the fluffy mixture into the egg molds. Let sit overnight. Unmold and decorate.
                                                                  • To decorate the eggs, make a cornet and fill with chocolate. Use the cornet to draw decorations onto the marshmallow eggs.
                                                                  • How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
                                                                  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
                                                                  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
                                                                  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
                                                                  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
                                                                  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
                                                                  • How to Make a Cornet(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
                                                                  • The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
                                                                  • Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of one hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
                                                                  • Release your grip from the long side, so that you are now holding the two corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be one point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size.
                                                                  Yields: 15eggs
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 8 minutes
                                                                  • Total Time: 48 minutes
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                                                                  • Yes No 12 oz semisweet chocolate
                                                                  • Yes No 2 oz sweetened condensed milk
                                                                  • Yes No 1 1/2 miniature cup marshmallow
                                                                  • Heat the milk and pour over chocolate; stir until melted. Stir in marshmallows. Pour into a parchment paper lined 8 inch square baking pan and refrigerate until firm, at least 12 hours. Cut into 36 squares.
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                                                                  Believe me when I tell you that making your own marshmallows is worth it. They are the dreamiest, creamiest confection you can ask for. Swirl one on your tongue and it will melt into your mouth like n..

                                                                  Ingredients
                                                                  • Yes No 3 unflavored gelatin
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tabelspoon of pure vanilla
                                                                  • Yes No powdered sugar
                                                                  • Combine the gelatin and one half cup of water in the bottom of a large mixing bowl. (I recommend you use a large standing mixer for this project if you have one. The mixer will have to run a relatively long time. I'd hate to see someone overheat a small mixer). Let this combination sit while you make your sugar syrup.
                                                                  • In a medium sauce pan, combine the sugar, corn syrup, salt and one half cup of water. Heat on medium high and stir the mixture with a wooden spoon until the sugar begins to dissolve (it will become clearer). This takes just a minute or so. Attach your candy thermometer if you are using one. Then raise the heat to high and let this mixture bubble (boil but not boil over) until it reaches a temperature of 240 degrees or six minutes (whichever comes sooner). Make sure the thermometer is NOT touching the bottom of the pan or you'll get a false reading. I have taken the mixture off at six minutes and it was only 220 degrees. That's just fine. The time is more important than the temp.
                                                                  • With the mixer on low speed, carefully pour the hot syrup into the mixer on top of the gelatin mixture. Turn the mixer up to high and whip the mixture for 10 minutes; until it is very thick (it will almost fill the bowl so don't try two batches at once). It will be light and fluffy. If you see it starting to get gooey (look for spider web-looking stretched bits at the sides) turn off the mixer immediately. If you time it for 10 minutes you should be right on target. In the last two minutes of mixing momentarily turn the mixer down to low and drizzle in your vanilla. Then turn it back up to high for the rest of the 10 minute duration.
                                                                  • While the mixer is running, generously dust the bottom of a clean, dry 9 X 13 glass baking pan with powdered sugar.
                                                                  • When the mixer is finished, immediately pour the fluffy batter into the baking pan, on top of the powdered sugar. Spread with a spatula to flatten it and get it into the corners. (If this process is difficult it means your marshmallows spent too much time in the mixer and you are going to have chewy results. If it's smooth as a cloud and spreads easily you are doing an excellent job).
                                                                  • Now generously dust the top of the mixture with more powdered sugar until completely covered and let the pan sit on your counter for 7 hours or over night.
                                                                  • With a large spatula work the edges of the marshmallow away from the pan sides. Then carefully slide the spatula under the cooled marshmallow mixture to lift it from the pan. You will likely need to work it a bit from all four sides. The marshmallow will turn out in one large sheet onto your cutting board. Dust the top with powdered sugar to soak up any sticky bits.
                                                                  • Now you can cut your marshmallows. Use a large chef knife and just press down across the marshmallow. If you are making small marshmallows your band of marshmallow will be about one half inch wide and the width of the pan. It will look like a long cigar of marshmallow when you cut it.
                                                                  • Dust the cut edges with powdered sugar to make them easy to handle. You can just smooth your finger across the edges. Then cut crosswise to make your square marshmallows. On a large plate roll the marshmallows around (gently) in more powdered sugar to coat the edges that you just cut. Store the marshmallows in a dry place (plastic zip bags will do fine).
                                                                  • I recommend you eat the marshmallows within 5 days. They will stay beautifully soft during this time. These are homemade marshmallows so don't think they will last indefinitely like the puffs you buy in the store.
                                                                  • Eat them plain (they get rave reviews) or float them in your hot cocoa. I also hear they are great in coffee!
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                                                                    Minute

                                                                  These can be layered between sheets of parchment and stored in an airtight container at room temperature for up to two weeks.

                                                                  Ingredients
                                                                  • Yes No vegetable cooking spray
                                                                  • Yes No 1 cup water
                                                                  • Yes No 3 1/4 oz unflavored gelatin
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 2/3 cup light corn syrup
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 cup potato starch
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Line 13x9x2-inch metal baking pan with foil.
                                                                  • Coat foil lightly with nonstick spray. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.
                                                                  • Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 240°F, about 8 minutes.
                                                                  • With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.
                                                                  • Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.
                                                                  • Stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.
                                                                  • *A food thickener made from cooked, dried, ground potatoes, this gluten free flour is also known as potato flour; available at most supermarkets.
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                                                                  Ingredients
                                                                  • Yes No 3 unflavored gelatin
                                                                  • Yes No 1 cup water
                                                                  • Yes No 12 1 1/2 cup oz sugar, granulated
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/4 cup corn starch
                                                                  • Yes No nonstick spray
                                                                  • Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
                                                                  • In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
                                                                  • Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
                                                                  • Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
                                                                  • When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
                                                                  • Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
                                                                  • Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
                                                                  • Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
                                                                  • Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Inactive Time: 4 hours
                                                                  • Total Time: 4 hours 45 minutes
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                                                                  Once these vanilla-flavored puffs pop up in a gift basket or on a serving tray, they're bound to become perennial favorites! Recipe from Country Women Mag. They kept the candy easy, too, by making it..

                                                                  Ingredients
                                                                  • Yes No 2 unflavored gelatin
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No powdered sugar
                                                                  • Yes No 1 1/2 lb white candy coating
                                                                  • Yes No red and yellow paste food coloring
                                                                  • Yes No 1/2 miniature cup semisweet chocolate chip
                                                                  • Coat a 13-in. x 9-in. x 2-in. pan and a 9-in. square pan with cooking spray; set aside.
                                                                  • In a bowl, combine gelatin and cold water; let stand for 5 minutes.
                                                                  • Meanwhile, in a saucepan, combine the sugar, hot water and 1/2 cup corn syrup.
                                                                  • Bring to a boil over medium heat, stirring constantly.
                                                                  • Cook, without stirring, until a candy thermometer reads 238 degrees (soft-ball stage).
                                                                  • Remove from the heat; stir in the remaining corn syrup.
                                                                  • Pour into a mixing bowl. Beat on high speed; gradually add gelatin mixture by tablespoonfuls until well blended.
                                                                  • Continue beating until fluffy and thickened, about 10 minutes.
                                                                  • Stir in vanilla; mix well. Pour into prepared pans. Let stand, uncovered, overnight.
                                                                  • Cut with a flower-shaped cookie cutter coated with cooking spray.
                                                                  • Dip flowers in confectioners' sugar, brush off excess.
                                                                  • In a microwave or heavy saucepan, melt candy coating; cool for 5 minutes.
                                                                  • Divide candy coating in half; tint one portion pink and the other yellow.
                                                                  • Using an icing knife, cover the flowers with candy coating.
                                                                  • Place on waxed paper-lined pans.
                                                                  • Sprinkle chocolate chips in center of flowers; let dry.
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                                                                  Lemon Marshmallows
                                                                   8 h 45 m
                                                                  Ingredients
                                                                  • Yes No 1 tsp vegetable oil
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 2 1/4 oz, 2 tbsp unflavored gelatin
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 3/4 cup light corn syrup
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tbsp grated lemon zest
                                                                  • Yes No 25 drop yellow food coloring
                                                                  • Lightly grease a small baking sheet with the oil and set aside. Sprinkle with a light coating of confectioners' sugar using a fine mesh sieve.
                                                                  • In a small bowl, combine the gelatin with the lemon juice and set aside. Place a 2-quart saucepan over medium-heat, and add the sugar, corn syrup, water, salt, and lemon zest to the pan. Stir the contents of the pan occasionally until the sugar dissolves. Increase the heat to high and continue to cook, without stirring, until a candy thermometer inserted into the syrup reads 250 degrees F.
                                                                  • Place the gelatin mixture in the bowl of an electric mixer and mix on low speed. Remove the syrup from the stove and slowly drizzle into the bowl of the electric mixer to combine with the gelatin. Be sure to add the syrup in a slow and steady stream until it is all incorporated. Once the syrup is combined with the gelatin, begin to increase the speed of the mixer until it is on maximum. Beat the candy until the mixture becomes white in color and nearly triples in volume, about 15 minutes. Add the food coloring to the marshmallow at this point and stir to combine, about 1 minute more.
                                                                  • Transfer the marshmallow to the prepared pan, and using a rubber spatula, coated with oil, spread the mixture into the pan as best as possible. Wet your hands and press the marshmallow into the corners of the pan. Sprinkle with the remainder of the confectioners' sugar and allow the marshmallow to rest, uncovered, overnight.
                                                                  • Release the marshmallow from the pan and place on a cutting board. Cut the marshmallow into 1-inch squares and toss each piece in confectioners' sugar before serving. Marshmallows will keep for up to 1 week in an airtight container at room temperature.
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Inactive Time: 8 hours
                                                                  • Total Time: 8 hours 45 minutes
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                                                                  Ingredients
                                                                  • Yes No 4 egg white
                                                                  • Yes No 1 ½ cup sugar, granulated
                                                                  • Yes No cup light corn syrup
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 tsp vanilla
                                                                  • Yes No 6 drop pink food coloring
                                                                  • Using a large bowl, preferably the top of a double boiler, mix eggs, sugar, corn syrup ans salt until combined. Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes(be careful to not make it too hot since you are using eggs and don�t want them to scramble). Remove heat and beat 5-7 minutes until frosting is cool and stiff peaks form. Beat in vanilla. Add food coloring and beat until all the color is incorporated.
                                                                  • Place Strawberry Milkshake Whoppers(I used two XL boxes found at Target) into a large sealable plastic bag. Keep a couple out for decorating. Taking either a pan or a meat pounder, smash them up into pieces. Set aside.
                                                                  • Place one cake layer on cake plate. Take one cup of frosting and spread it out evenly onto the layer. Sprinkle Whopper pieces onto the frosted portion of the layer.
                                                                  • Place the second layer on top of the frosted layer. Use remainder of frosting to frost top and sides of cake.
                                                                  • Use the remaining Whopper pieces to decorate the sides of the cake.
                                                                  • Serve the day of, as the marshmallow frosting will get very stiff if it sits around.
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                                                                  Ingredients
                                                                  • Yes No marshmallow
                                                                  • Yes No caramel
                                                                  • Yes No gingersnap cookie
                                                                  • Yes No decorative elements
                                                                  • Dip a marshmallow in melted caramel; place on a gingersnap. Put sprinkles over excess caramel. Halve a marshmallow for head and attach with royal icing. Insert pretzels in body.
                                                                  • Flatten a spice drop; attach another to form hat. Cut scarves and bow ties from fruit leather; tuck under head. Dye royal icing and pipe eyes, nose and buttons. Attach pink Decors for cheeks.
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                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 4 egg white
                                                                  • Yes No 2 tbsp powdered gelatin
                                                                  • Yes No 4 tbsp water
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 2 tbsp powdered dried raspberries
                                                                  • Yes No 1 cornstarch, as needed
                                                                  • Yes No
                                                                  • Combine the sugar, water, and corn syrup in a saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft ball" stage, about 235 degrees F.
                                                                  • Meanwhile, in a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form.
                                                                  • In a small bowl, sprinkle the gelatin over the 2 tablespoons water and let dissolve.
                                                                  • When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff. Add the powdered dried raspberries to turn it pink.
                                                                  • Spread the mixture onto a parchment-lined 8-inch square cake pan that's been lightly dusted with cornstarch. The parchment paper should come all the way up the sides of the pan. The marshmallow layer should be about 1-inch thick. Let cool, then cut into 1-inch squares, dipping your knife in cornstarch, if necessary, and toss in cornstarch lightly to keep them from sticking to each other. Skewer them and dip into your favorite dessert fondue.
                                                                  • Note: Buy dehydrated raspberries in the grocery store and grind them to a powder in a blender or a spice grinder
                                                                  Yields: 80marshmallows
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Inactive Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 50 minutes
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                                                                    boil
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                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    dip
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    candy thermometer
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    skewer
                                                                  • Yes No
                                                                    blender
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  Ingredients
                                                                  • Yes No 1 24 oz ready to use pure white rolled fondant
                                                                  • Yes No food coloring kit
                                                                  • Yes No powdered sugar
                                                                  • Yes No 20 jumbo marshmallow
                                                                  • Line a large sheet pan with parchment paper. Divide fondant into as many pieces as colors that you would like to have. Knead food coloring, 1 drop at a time, into fondant. Sprinkle work surface and rolling pin with powdered sugar. Flatten fondant into a square and roll it out until it is 1/4-inch thick, rotating it so that it does not stick. Pierce any bubbles with a fork. Brush off excess sugar with a pastry brush.
                                                                  • With a knife, cut fondant into pieces just large enough to wrap each marshmallow. Stick each marshmallow on the end of each popsicle stick. Roll fondant around each marshmallow, pressing lightly to seal.
                                                                  Yields: 20popsicles
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rolling pin
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    wooden popsicle stick

                                                                  My marshmallow cream reminds me of ice cream sundaes and my mother’s homemade fudge. It also reminds me of fluffernutter sandwiches and just eating spoonfuls of it out of that jar with the red lid and blue and white label. Basically, it reminds me of all the things that are now my dietary taboos. Finding out that it was made with eggs devastated me, but I’m relieved to know that I can make an alternative. I recommend using Lyle’s Golden syrup instead of corn syrup as a natural alternative, but this will yield an off-white color. If this bothers you, then feel free to use corn syrup instead. Note that this frosting base is neither vegan nor kosher.

                                                                  Ingredients
                                                                  • Yes No ½ cup water
                                                                  • Yes No 3 unflavored gelatin
                                                                  • Yes No 2 cup lyle's golden syrup
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No tsp vanilla extract
                                                                  • Yes No ½ tsp salt
                                                                  • In a small saucepan, add the cold water and sprinkle the gelatin over it. Let stand for 5 minutes. Add the Lyle’s Golden Syrup and heat the mixture over medium heat, stirring constantly, for 4 to 5 minutes, or just until the gelatin is completely dissolved.
                                                                  • Pour the gelatin and syrup mixture into the bowl of a stand mixer and beat for 3 minutes on medium speed, and then for 12 minutes at medium-high speed. The mixture will become thick, fluffy, and very sticky, just like commercial marshmallow cream.
                                                                  • Stir in the confectioners sugar, vanilla, and salt until combined, then beat on medium-high for another 2 minutes. Scrape down the sides of the bowl and beat for another minute. The longer it sits at room temperature, the stickier (more like a marshmallow) it will become.
                                                                  • Store, covered and refrigerated, for up to 3 days. Or store in an airtight container in the freezer for up to 3 months. To defrost the cream, just place it in the refrigerator for several hours, and then let it sit at room temperature for another hour.
                                                                  Yields: 4cups
                                                                  • Total Time: 30 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    refrigerator
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  There is nothing quite like homemade marshmallows. Used for topping cups of steaming hot chocolate, in gooey homemade s’mores, or simply for snacking, marshmallows are remarkably easy to make.

                                                                  Ingredients
                                                                  • Yes No 1 cup corn starch
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No cup sugar, granulated
                                                                  • Yes No cup light corn syrup
                                                                  • Yes No cup water
                                                                  • Yes No 3 tbsp unflavored powdered gelatin
                                                                  • Yes No oz bittersweet chocolate
                                                                  • Combine the cornstarch and confectioners’ sugar and place in a fine-mesh sieve. Generously dust the bottom of a large rimmed baking sheet (ideally a jelly-roll or half sheet pan about 13 by 18 inches) with about half of the mixture. Set the remaining cornstarch mixture aside.
                                                                  • In a heavy-bottomed saucepan, combine the granulated sugar with 1 cup of the corn syrup and ¾ cup of the water. Clip a thermometer to the side of the pan, place the pan over medium-high heat, and heat, stirring occasionally, for about 15 minutes, or until the temperature registers 239°F.
                                                                  • Meanwhile, put the remaining ½ cup water in the bowl of a stand mixer fitted with the whip. Sprinkle the gelatin over the water and let stand, without stirring, for about 3 minutes to soften then add the remaining 1¼ cups corn syrup and beat on medium speed for about 4 minutes, or until frothy.
                                                                  • When the hot sugar mixture is ready, add it to the mixer bowl and beat on medium-high speed for about 5 minutes, or until medium peaks form or the mixture has reached its maximum volume. Add the chocolate and whip just until combined.
                                                                  • Pour the mixture into the prepared pan, lightly coat an offset spatula with nonstick vegetable spray and lightly press on the mixture to spread it evenly. Lightly and evenly dust the surface with the remaining cornstarch-confectioners’ sugar mixture by tapping on the side of the sieve. Set aside to rest at room temperature for at least 8 hours or up to overnight. Using a sharp knife, cut the sheet into 1-inch squares. Layer the marshmallows, separated by waxed paper, in an airtight container at room temperature for up to 1 week.
                                                                  Yields: 12
                                                                  • Total Time: 12 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    sharp knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    waxed paper

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