Sunday, October 30, 2011

This is Halloween, Halloween! Halloween!

One of my favorite candies of all time is the See's Scotchmallow, A layer of caramel with a layer of honey marshmallow covered in chocolate. As a kid my Great Uncle would give out 1 pound gift certificates to See's, and I would get an entire pound of Scotchmallows.

For Halloween I made my own candies that I call Carmallows. And then to really show off I wrapped them in Fanci-Foil (paper foil for cake boards found at Walmart) and decorated them with jack-o-lantern stickers. A perfect candy for a Halloween Party.

The recipe I used came from the Chocolates and Confections book from The Culinary Institute of America, but this recipe is very similar.

Adapted from Allrecipes
1 cup Butter
1 pound Sugar
1 (14 ounce) can Sweetened condensed milk
1 cup Light corn syrup
1 pinch Salt
1 1/2 teaspoons Vanilla extract

From Hutchinson News
3 envelopes Gelatin
1/2 cup Cold water
1 1/2 cups Sugar
3/4 cup Light corn syrup
1/4 cup Honey
1/2 cup Water
1 tablespoon Vanilla extract

3 cups chocolate, melted, tempered (Callebaut Couverture Callets)

Set aside a silicone 9x13 pan
In a heavy bottom saucepan, combine the butter, sugar, condensed milk, and corn syrup. Stirring constantly bring to a boil over medium heat, until the syrup reaches 240 degrees.
Remove from heat and carefully stir in the vanilla and salt.
Pour into the silicone pan and let cool while you make the marshmallow.

To make the marshmallow, stir the gelatin and cold water in a small bowl. Set aside.
In a 2-quart saucepan, combine sugar, corn syrup, honey, and water. Cook to 250 degrees.
Remove from heat and pour into the bowl of a stand mixer fitted with the whisk attachment. Allow to cool undisturbed until syrup reaches 210 degrees, about 15 minutes.
Meanwhile, melt the gelatin over a hot water bath. 
When the syrup reaches 210 degrees add the melted gelatin and mix on high speed for 6 minutes, until light and fluffy. 
Add the vanilla and mix until incorporated.
Pour over the top of the caramel and spread evenly.
Allow to cool to room temperature for at least 2 hours.

Chill slightly before cutting into bars.
Using an oiled knife, cut around the edges of the pan to loosen the marshmallow. Remove the entire slab from the pan and place on a silpat, caramel side down.
Cut slab down the middle lenghtwise. Cut each half slab into 1 inch bars, then cut each bar in half. (Be careful not to cut the silpat. I used my bench knife.)

Dip each bar into tempered chocolate and place on baking rack, allowing excess chocolate to drip off. Remove from rack before chocolate sets and place on a piece of parchment paper to set completely.

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