Sugared Productions Blog

Celebrating Mardi Gras Round Up

by 2 Comments

Hey y’all! happy Mardi Gras!

It’s time for Mardi Gras down here in New Orleans!  Another excuse to indulge in yummy treats ;)!  This year, I have found some really great recipes to help you celebrate!

 

This first one is from my very own big sister, Barbara!

From SugarEd Productions:

7D01C864

Mardi Gras King Cake

AND we have a full length video tutorial on how to make this iconic cake in our online school. Here is a preview:

From Amanda Rettke of The Food Network:

fnd_Mardi-Gras-Hi-Hat-Cupcakes_s4x3_lg

Mardi Gras Hi-hat Cupcakes

From Baked Bree:

king-cake-cookies_24

King Cake Cookies

From Catch My Party:

MARDI-GRAS-LAYOUT-580x581

Mardi Gras Printables

From Spicy Southern Kitchen

mardi-gras-monkey-bread-16

Mardi Gras Monkey Bread

From Dixie Delights:

February 2012 591[3]

Throw Me Something, Mister!  Cocktail

From Sweetopia:

5

Mardi Gras Mask Cookies

From Sweet Pea’s Kitchen:

dsc_0347

Mardi Gras Cupcakes

From NOLA Mommy:

mardi-gras-cookies-2

King Cake Cookies

From Plain Chicken:

IMG_4702

Easy King Cake Knots

From Myrecipes.com:

king-cupcakes-cl-l

Mini King Cupcakes

From Bakingdom:

Topsy-Turvy-Mardi-Gras-Cupcakes

Topsy Turvy Mardi Gras Cupcakes

Wow!  So many cute (and yummy) ideas!  I hope you are able to try a few of these and have fun celebrating Mardi Gras!  I’m off to another parade!

Happy Mardi Gras!

Sharon!

Christmas Tutorials Roundup

by 2 Comments

Hello, My Sweet Friends!

“It’s beginning to look a lot like Christmas….. everywhere you go!”

Christmas trees in store windows and displays, candy canes, twinkling lights, Santa…  This time of the year makes me happy. Spending time with loved ones, eating, giving presents and seeing the smile and joy on people’s faces as they open them, eating, and enjoying the traditions that our family shares, baking the goodies, and oops, almost forgot – EATING!

I have some great tutorials for you, both from SugarEd Productions as well as our Contributors from our Online Sugar Art School, and some really cute ideas found from other great bloggers.

Please enjoy!


From SugarEd Productions:

pf7

Creamy Peppermint Fudge

pc13s

Edible Holiday Place Cards

sb2

Roly Poly Santa Cookies

 

treeblog8a

Homemade Marshmallows

 

xt4

Christmas Tree Brownies

From The Partiologist:

6

Gingerbread Sleigh Ride

 

9a

Christmas Ornament Cake Pops

 

1 (2)

Goodie Goodie Gumdrop Cake Pops

8

Yule Logs

From Hungry Happenings:

Resee's Cup Rudolph the Red Nose Reindeer, candy reindeer, Christmas crafts for kids, Christmas party treats and favors 2 copy

Reese’s Cup Rudolph the Red Nosed Reindeer Treats

 handmade--chocolates-using-transfer-sheets

Handmade Chocolates using Chocolate Transfer Sheets

Note: the following tutorials are available free of charge  in the Facebook shops of the creators. Click on the tutorial thumbnails to download the tutorial files.

From Eileen Fry Cakes:

1473048_216065345232235_1550721199_n

Sugar Poinsettia

From Delicious Deliveries:

1497584_619226111469861_2099524385_n

White Duck Snow Shoes

From La Bella Torta:

gingerbread house

Gingerbread House

From Haniela’s:

_DSC8510ll

Christmas Poinsettia Meringues

From Fat Girl Cakes:

newu

Cookie Tower Centerpiece

I hope some of these will inspire your creativity, dress up your holiday table, and possibly help with your Christmas shopping 😀  From all of us here at SugarEd Productions, we wish you a joyful and blessed Holiday Season, and a happy and prosperous New Year!

Sweet Regards,

Sharon

Witchy Cupcakes by Vik the Chef

by Leave a Comment

 

Hello Sugar Friends!  Today we have a guest blog post by the very talented Vik the Chef.  She will show us how to make these simply adorable crashed witch cupcakes:

 

S

 

 Let’s get to it:

 

WitchCupcakes1

 Bake, cool and top cupcakes with buttercream.

 

WitchCupcakes2

 Cut circles from black fondant for the base of the witch hat.

 

WitchCupcakes3

 Hand form a cone shape with a point for the witch hat.

 

WitchCupcakes4

 Cut a thin strip and a small square from colored fondant.

 

WitchCupcakes5

Attach fondant cone to top of the fondant circle with gum glue or water. Attach strip and square around the base of the cone.

 

WitchCupcakes6

For the witch legs I used candy sticks. They come in lots of fun color stripes. Snap the candy stick in half. Hint: it’s easier to do evenly before it’s unwrapped.

 

WitchCupcakes7

 With red fondant form two teardrop shapes for the witch’s shoes.

 

WitchCupcakes8

Insert a candy stick into each one.

 

WitchCupcakes9

 Pinch the back of each teardrop to create a “heel” shape.

 

 

WitchCupcakes10

Curl the toe of the shoe up with your fingertips.

 

 

WitchCupcakes11

 

Place the witch hat on and insert the witch legs into each cupcake. Finish with Halloween sprinkles!

————————————————————————————–

Vik The Chef is a sugar artist from Toronto, Ontario with a background in Professional Culinary cuisine. Her cakes feature hand made sugar flowers and highly detailed custom designs. In 2011 she participated as an assistant on the Canadian filmed Cake Walk TV series, achieving a first place win against two other teams. Please visit www.vikthechef.ca to view more of her beautiful work.

Thank you Vik for sharng this wonderful idea with us!  Happy Cupcaking everyone!

Sharon

Visit out online school

Buttercream and Cake Recipes

by 36 Comments

Hello Sugar Friends!

I hope you all are doing well! Things have been super busy over here as we have launched our online Sugar Art School. The response has been wonderful, and we are getting some great feedback from or members! More on that later.

 

Today I want to make a blog post featuring my crusting buttercream recipe and my go to doctored cake mix recipe. I get tons of requests for these, and am more than happy to share:

 

————————————————————————————

 

Sharon’s Crusting  Buttercream Icing:

make bc

Ingredients

  • 5 – 5.5 generous cups Sweetex shortening or other brand of hi-ration shortening (or may sub up to half butter)
  • 5 pounds powdered sugar
  • 4 Tbsp. Wedding Bouquet flavoring (or substitute your flavoring of choice in the appropriate amount)
  • 11 – 12 Tbsp. hot coffee creamer liquid

** the hot coffee creamer liquid is made by mixing one part Coffeemate (or other brand) powdered creamer with one part super duper hot water.

Directions

Cream the shortening, flavorings, and hot liquid with the paddle attachment until well combined and creamy. Then stream in the first 3 pounds of powdered sugar with mixer running at speed one. When incorporated somewhat, stop and scrape down sides of bowl well. Stream in last 2 pounds of powdered sugar at speed one. When incorporated, turn the mixer up to speed 6 and let it beat for 5 – 7 minutes, until very smooth. Scrape down the sides of the bowl very frequently while the mixer is going at speed 6.

The goal is to get all of the icing down into the belly of the bowl and fill the bowl from side to side with no air gaps around the walls, as well as covering the paddle up to the springs. If the icing is making a “kissing” noise after all the sugar is in, add just a few drops more of liquid, while scraping down the sides, with the mixer running, until that stops. You should create a bowl full of icing side to side, where the paddle is completely submerged and beating in a vacuum under the icing. Five to seven minutes at speed 6 and you should have a smooth as silk and nearly airless icing. Cover and cool before using.

I make this recipe to fill my 5 quart mixer. Adjust the recipe volume to fill your mixer properly.

 

Note:  here is a link to a free video from the online school on how I make it with no air.

 

** Amounts for 6 quart mixer bowl:

3 lbs sweetex or other hi ratio shortening

6.5 lbs powdered sugar (use a 4 cup measuring cup, 4 cups = 1 lb)

9 tbsp wedding bouquet or flavorings of choice (adjust total liquid as needed)

11 tbsp hot coffee mate liquid

Cream sweetex and liquids on first speed very well. add half amount of powdered sugar, let mix 30 seconds, then add rest of powdered sugar. scrape sides of bowl very well turn speed up one notch, mix for 9 minutes. scrape sides of bowl around top, mix for 1 minute longer. (Do not turn off mixer during this scraping) Now, turn off mixer, remove paddle and cover with plastic wrap. let sit for 1 hour or longer.

 

——————————————————————————————–

Sharon’s Chocolate Buttercream Recipe

Ingredients

  • 2.5 cups hi ratio shortening
  • 2.5 cups salted butter softened
  • splash of vanilla
  • 5 pounds powdered sugar
  • hot coffee creamer (adjust the amount as needed)
  • powdered cocoa (amount as desired)

Directions

Cream the butter, shortening and vanilla. Dump cocoa in amount as desired. I go for dark brown. Stream in powdered sugar and add hot creamer liquid as needed, to get the desired consistency.

Note: Fine at room temperature for several days. May be refrigerated or frozen as well. This is a crusting icing.

————————————————————————————————

Sturdy Doctored Cake Mix

doctor

Ingredients

  • 1 box cake mix (I use Betty Crocker)
  • 1 small box instant pudding in a coordinating flavor
  • 1 cup sour cream
  • 1 whole large egg
  • 3 large egg whites
  • 1/2 cup water
  • 1/3 cup plus 1 Tbsp. oil
  • 1 tsp. vanilla flavoring (optional)
  • 1 tsp. almond flavoring (optional)
  • 1 tsp. butter flavoring (optional)
  • other flavorings as desired

Directions

Mix all ingredients in mixer at speed one or two, scraping down the sides, until just incorporated. Batter will be very thick. Fill pans just a little over half full.

Bake at 325 until center bounces back and toothpick is clean. Be careful not to underbake. The will take longer to bake than an undoctored mix due to the added ingredients.

Note: white chocolate or cheesecake flavored pudding will keep the batter more white in color, and vanilla will make it more yellow. Recipe may be doubled.

 

** I hope that you guys give these a try, and let me know how you like them! The buttercream recipe is very stable, forgiving and easy to work with. The cake recipe makes a somewhat dense, very moist cake suitable for carving.

 

————————————————————————————————————-

 

Grab a free one week trial to my online school here.

Here is what some of our members are saying:

I just wanted to tell you that I love, love, love your online school! and I am soooo happy you did this. You really are the best of the best and I will follow you forever–

— Rosie

 

Your online school has been an absolute life saver!!!! Thank you sooooo much!!!   

— Janell D

 

This video was an incredible Lession. Just incredible! IT’S OFFICIAL, you are my FAVORITE designer/teacher/promoter. I have been a customer for years and I have to tell you, I don’t for one tad bit feel a single cent has been of waste, whether you’re promoting someone else’s product, DVD’s or this wonderful SugarED School. I applaud you! Gratitude Sharon Z!!!!! 

— Tala P

 

The school is absolutely awesome! You did a wonderful job putting it together. I love it when people take time these days to get things right before launching a product. It makes a world of difference!   

— TaM

 

Thank you for the tutorial on Airbrush in the Sugar Art School. Thanks to that tutorial I learned that my “gun”/airbrush wasn’t a total loss. I just ordered a repair kit and will soon be able to use it again.  Thank you, thank you, thank you… ***that tutorial is Awesome, btw.

Oh and the double barrel one, and the Ganache, and the Tropical Fish and the Marshmallow Fondant and…. Ok, let’s just say I love School.. SugarEd Productions Sugar Art School, that is. 🙂

— Annette C

———————————————————————————-
Happy caking everyone!
Sharon
www.sugaredproductions.com

Sharon’s Buttercream and Cake Recipes

by 22 Comments

Hello Sugar Friends!

I hope you all are doing well! Things have been super busy over here as we have launched our online Sugar Art School. The response has been wonderful, and we are getting some great feedback from or members! More on that later.

 

Today I want to make a blog post featuring my crusting buttercream recipe and my go to doctored cake mix recipe. I get tons of requests for these, and am more than happy to share:

 

————————————————————————————

 

Sharon’s Crusting  Buttercream Icing:

make bc

Ingredients

  • 5 – 5.5 generous cups Sweetex shortening or other brand of hi-ration shortening (or may sub up to half butter)
  • 5 pounds powdered sugar
  • 4 Tbsp. Wedding Bouquet flavoring (or substitute your flavoring of choice in the appropriate amount)
  • 11 – 12 Tbsp. hot coffee creamer liquid

** the hot coffee creamer liquid is made by mixing one part Coffeemate (or other brand) powdered creamer with one part super duper hot water.

Directions

Cream the shortening, flavorings, and hot liquid with the paddle attachment until well combined and creamy. Then stream in the first 3 pounds of powdered sugar with mixer running at speed one. When incorporated somewhat, stop and scrape down sides of bowl well. Stream in last 2 pounds of powdered sugar at speed one. When incorporated, turn the mixer up to speed 6 and let it beat for 5 – 7 minutes, until very smooth. Scrape down the sides of the bowl very frequently while the mixer is going at speed 6.

The goal is to get all of the icing down into the belly of the bowl and fill the bowl from side to side with no air gaps around the walls, as well as covering the paddle up to the springs. If the icing is making a “kissing” noise after all the sugar is in, add just a few drops more of liquid, while scraping down the sides, with the mixer running, until that stops. You should create a bowl full of icing side to side, where the paddle is completely submerged and beating in a vacuum under the icing. Five to seven minutes at speed 6 and you should have a smooth as silk and nearly airless icing. Cover and cool before using.

I make this recipe to fill my 5 quart mixer. Adjust the recipe volume to fill your mixer properly.

 

Note:  here is a link to a Youtube video on how I make it with no air. This is just a home video, but we have more detailed and professional videos on  this in our online school.

 

** Amounts for 6 quart mixer bowl:

3 lbs sweetex or other hi ratio shortening

6.5 lbs powdered sugar (use a 4 cup measuring cup, 4 cups = 1 lb)

9 tbsp wedding bouquet or flavorings of choice (adjust total liquid as needed)

11 tbsp hot coffee mate liquid

Cream sweetex and liquids on first speed very well. add half amount of powdered sugar, let mix 30 seconds, then add rest of powdered sugar. scrape sides of bowl very well turn speed up one notch, mix for 9 minutes. scrape sides of bowl around top, mix for 1 minute longer. (Do not turn off mixer during this scraping) Now, turn off mixer, remove paddle and cover with plastic wrap. let sit for 1 hour or longer.

 

——————————————————————————————–

Sharon’s Chocolate Buttercream Recipe

Ingredients

  • 2.5 cups hi ratio shortening
  • 2.5 cups salted butter softened
  • splash of vanilla
  • 5 pounds powdered sugar
  • hot coffee creamer (adjust the amount as needed)
  • powdered cocoa (amount as desired)

Directions

Cream the butter, shortening and vanilla. Dump cocoa in amount as desired. I go for dark brown. Stream in powdered sugar and add hot creamer liquid as needed, to get the desired consistency.

Note: Fine at room temperature for several days. May be refrigerated or frozen as well. This is a crusting icing.

————————————————————————————————

Sturdy Doctored Cake Mix

doctor

Ingredients

  • 1 box cake mix (I use Betty Crocker)
  • 1 small box instant pudding in a coordinating flavor
  • 1 cup sour cream
  • 1 whole large egg
  • 3 large egg whites
  • 1/2 cup water
  • 1/3 cup plus 1 Tbsp. oil
  • 1 tsp. vanilla flavoring (optional)
  • 1 tsp. almond flavoring (optional)
  • 1 tsp. butter flavoring (optional)
  • other flavorings as desired

Directions

Mix all ingredients in mixer at speed one or two, scraping down the sides, until just incorporated. Batter will be very thick. Fill pans just a little over half full.

Bake at 325 until center bounces back and toothpick is clean. Be careful not to underbake. The will take longer to bake than an undoctored mix due to the added ingredients.

Note: white chocolate or cheesecake flavored pudding will keep the batter more white in color, and vanilla will make it more yellow. Recipe may be doubled.

 

** I hope that you guys give these a try, and let me know how you like them! The buttercream recipe is very stable, forgiving and easy to work with. The cake recipe makes a somewhat dense, very moist cake suitable for carving.

 

————————————————————————————————————-

 

As I mentioned, our online Sugar Art School is now open! 24/7 access to a huge and ever growing library of video and photo tutorials, recipes, articles, photo gallery, message forums and more.

 

kimcollage1

Here is what some of our members are saying:

 

I just wanted to tell you that I love, love, love your online school! and I am soooo happy you did this. You really are the best of the best and I will follow you forever–

— Rosie

 

Your online school has been an absolute life saver!!!! Thank you sooooo much!!!   

— Janell D

 

This video was an incredible Lession. Just incredible! IT’S OFFICIAL, you are my FAVORITE designer/teacher/promoter. I have been a customer for years and I have to tell you, I don’t for one tad bit feel a single cent has been of waste, whether you’re promoting someone else’s product, DVD’s or this wonderful SugarED School. I applaud you! Gratitude Sharon Z!!!!! 

— Tala P

 

The school is absolutely awesome! You did a wonderful job putting it together. I love it when people take time these days to get things right before launching a product. It makes a world of difference!   

— TaM

 

Thank you for the tutorial on Airbrush in the Sugar Art School. Thanks to that tutorial I learned that my “gun”/airbrush wasn’t a total loss. I just ordered a repair kit and will soon be able to use it again.  Thank you, thank you, thank you… ***that tutorial is Awesome, btw.

Oh and the double barrel one, and the Ganache, and the Tropical Fish and the Marshmallow Fondant and…. Ok, let’s just say I love School.. SugarEd Productions Sugar Art School, that is. 🙂

— Annette C

———————————————————————————-
I hope you will come join us! We have many fun activities going on in our forums and community. There is always something new to  do, learn and share.
Happy caking everyone!
Sharon
www.sugaredproductions.com

SugarEd Online Sugar Art School Open!

by 8 Comments

Hello my sugar friends!  

The time has finally come!  It has been a long and crazy journey, but we made it! The SugarEd Productions Online Sugar Art School is now open!

kimcollage1

 

I am SO very excited about the new school and all the features we have to offer. It is your one stop place to learn all things cake.

Here is a list of just some of things waiting for you:

  • library of outstanding video tutorials featuring myself and other celebrity instructors
  • printable photo tutorial library with tons of amazing ideas and how-tos created by some of the brightest talent in the industry.
  • printable recipe bank chock full of deliciousness
  • access to business, photography and decorating articles you won’t find anywhere else
  • member tutorials and recipes – share your favorites with the rest of the community
  • member photo gallery where you can marvel at your friends’ creations and post your own
  • advice and chat forums with positive conversation and useful information; interact with me and other members anytime you want
  • enjoy games, contests and other interactive activities within the SugarEd community
  • valuable resources include lists of classes, events, organizations, and offsite tutorials
  • special SugarEd store discounts for members only
  • new content is added (at least) weekly

 

 

We have wonderful guest instructors lined up for you as well. Kathleen Lange will teach us her Lambeth and embellishment piping techniques:

kathy

 

 

Wayne Steinkopf of Swank Cake Design has filmed four videos for us. This beautiful celebration cake is just one example of what he has in store for us:

15644_10151726633830999_520391859_n

 

The amazing Bronwen Weber and Francois Long  have  fun filled videos on sculpted cakes and structure coming soon:

bw

 

 

Here are some more examples of tutorials we have waiting for you, as well as some coming soon:

Collages4

 

Gorgeous piping and fantasy flowers:

Desktop16 (2)

 

Fondant figures of many types will be added to our growing library:

School

 

Do you want to learn how to ganache  and fondant cover a tall double barrel cake? And learn the popular luster and leaf techniques? We have the videos that will show you how! (The ganache and fondant videos are available now and the luster video will be added Monday)

doublebarrel

 

Learn how to get your cakes perfectly smooth, with level tops, sharp edges and no bulges!

Sierra Exif JPEG

 

 

You can have 24/7 access to the entire online school from any computer or mobile device. We add new content every week (or more), so there is always something new to see, learn and explore.

 

We have tutorials on:

  • cake projects
  • chocolate work
  • flowers
  • figures
  • desserts
  • candy
  • cookies
  • cupcakes
  • specialty techniques
  • business
  • food safety
  • marketing
  • and an exclusive series on cake photography you won’t find anywhere else!

 

AND we have a special bonus for our new members. Everyone who joins will get an exclusive bonus PDF tutorial for this adorable elephant…….

ele

 

 

…….AND this cute badge for your profile page:

SAMPLE

 

 

 

It really is a wonderful  place to learn and share. Our current members are loving it. (And I thank those of you who have already joined.) I look forward to chatting with you in the forums; we have a wonderful community growing; Please come join us! 

 

www.SugarEdProductions.com

Happy Caking,

Sharon

King Cake!

by Leave a Comment

Hey Sugar Friends!

It is Mardi Gras down here in New Orleans. One of my very favorite times of the year. Great family fun going to the parades and watching all the wonderful marching bands perform while trying to catch all the goodies thrown off the floats. I wish you could all come down here and experience it with me.

But even if you can’t come down and see it, you can still enjoy a bit of Mardi Gras at home by making your own King Cake! My sister Barbara is the master of homemade king cake, so let’s visit the blog archive where she will take you step by step through the process to ensure your success.

 

KING CAKE POST HERE

 

 

You can find the plastic king cake babies several places online like here.  Note: be sure to tell the king cakers to be on the lookout for the baby to avoid choking.

I hope you guys give it a try. If you do, let me know how it turned out!

Happy Mardi Gras!

Sharon

Cookie Cutter Gift Boxes

by 7 Comments

 

Sooooooooo, tomorrow is the last day of school. Do you have the gifts for the teachers ready? No? So you did not listen to me a few weeks back when I warned you to get going on the holiday projects. I told you if you did not get with the program it was going to come back to bite you. And here it is the night before the last day of school before Christmas break with no teacher gifts.

–

–

Oh… so sorry folks, I was talking to myself again. (I do that a lot.)

BUT we still have time to pull this off!

Run, don’t walk, to the hobby store and grab some cookie cutters, cardboard boxes, and ribbon.

Then run, don’t walk, (it’s probably faster to drive) to the grocery and get sugar, flour, eggs, and vanilla. (Or buy the premade sugar cookie dough. I won’t tell if you do.)

Roll that dough out, and bake the cookies inside the cutters.

 

After fully cooled, throw those puppies in a gift box, ribbon it up and voila!

 

 

Fastest homemade teacher gift everrrr!

You saved the day! Your kids will not look like losers showing up at school with nothing for the teachers. Now they won’t fail next semester. And you are supermom in the eyes of your offspring.

You can thank me later.

Get in the car and go. Now!

All Purpose Sugar Cookies:

Ingredients:

  • one cup softened butter
  • one cup sugar
  • one large egg
  • 1tsp vanilla
  • 3 cups sifted flour
Directions:
  • cream sugar and butter till light and fluffy
  • add egg and flavoring and mix
  • add flour one cup at a time until just incorporated
  • kneed on counter just until smooth
  • roll out, cut, and bake at 325 until set but not brown (9-12 minutes)

Happy baking!

Sharon

Peppermint Fudge

by 5 Comments

 

Hey guys!  We don’t have much time!  Only one more week.  Are you ready?

 

Me either.

 

 

 

Still need some  ideas for quick and easy goodies? Yeah, me too.

 

 

How about some super easy Peppermint Fudge:

Ingredients:

  • 8 oz. cream cheese, at room temperature
  • 4 C. confectioners’ sugar
  • 1 1/4 t. vanilla extract
  • 12 oz. Ghirardelli White Chocolate baking bar ( I used almond bark from the grocery)
  • 1 C. crushed peppermint candy canes
Directions:
Line an 8 inch square baking dish with waxed paper and set aside. In a large bowl with an electric mixer, beat together cream cheese, sugar and vanilla at medium speed until smooth. Melt the chocolate, stirring occasionally until smooth.Stir the chocolate into the cream cheese mixture and add the crushed candy canes. Reserve a couple tablespoons to sprinkle on top. Spread the mixture into the prepared basking pan. Chill in the refrigerator until firm, at least 2 hours. Cut to package or to serve.

 

If you want to form the fudge inside cookie cutters to make a cute gift, press the cutters into the fudge while still soft.

 

 

Make sure the cutter is pushed all the way through to the bottom. I added a few more crushed candies inside the cutter. After it was chilled and set, I just broke away the large pieces to  reveal the cutters with the fudge inside.  The outside of the cutters did need to be cleaned off, but that was quick and easy with a paper towel.

 

 

Minty snowy flakes.

 

Bag them up and they make a great little gift or party favor.

The parts of the fudge that was in the pan surrounding the cutters can be cut into squares. Nothing goes to waste! Yay us for being lazy busy and smart!

 

At first I thought the candy canes might not give it enough minty flavor, but  once it was all set up, it was plenty strong enough. They were yummy, creamy, with that delicious cream cheese undertone.

Give peppermint fudge a try and let me know how you like it. I am now going to go do that laundry. Maybe.

Happy Holidays!

Sharon

Homemade Marshmallows

by 29 Comments

Heya Sugar friends!

I’ve got another installment of the I’m too lazy busy to make complicated goodies this year blog series!

I have always wanted to try homemade marshmallows but just never got around to it. The other night I just had a notion to give it a try. (You know, when I really should have been doing laundry. Inspiration hits at the oddest times, doesn’t it?) My younger son loves marshmallows, and I wanted to see if homemade were as good or better than store bought.

 

 

Recipes with cooked sugar can be intimidating for lots of folks, but I am here to tell you this was really easy and fun to do. Did not take a lot of time either. I am not a cook by any stretch of the imagination, so if I could do it without having to call 911, you can too!

Ingredients:

  • 2 teaspoons butter
  • 2 envelopes plain gelatin powder
  • 1 cup cold water
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/8 tsp salt
  • 1 tsp clear vanilla flavoring
  • assorted colored sugars and sprinkles
Directions:
  1. Line a pan with foil and grease it liberally with butter. I used a 9 inch square pan to get tall marshmallows I could cut into cubes.
  2. In a mixer bowl, sprinkle the gelatin over 1/2 cup of the cold water and set it aside.
  3. In a heavy saucepan, combine the sugar, corn syrup, salt and the rest of the water. Bring to a boil, while stirring occasionally. Bring to 240 degrees on a candy thermometer or to soft ball stage.
  4. Remove from the heat and gradually add to the gelatin with mixer on low speed with whisk attachment. Turn up to high speed and beat until it is thick and fluffy and doubled in volume. It will look similar to marshmallow cream you get in the jar, but a but thinner. This takes about 15 minutes. Add the vanilla and mix in well.
  5. Spread into foiled pan with a buttered spatula. Cover with foil and let sit overnight.
  6. Lift the foil out of the pan and peel away from the marshmallow. It will come away easily as the marshmallow should be very firm at this point.
  7. Cut into squares with a non serrated knife greased with butter. Clean the knife under water, wipe dry, and re-butter before each cut, in order to get clean pretty edges on the marshmallow cubes.
  8. Roll them in sprinkles or colored sugars. If you do not want to add sprinkles, just roll them in powdered sugar and shake off the excess.
Note: soft ball stage is the point when cooking the sugar, that you can drop a small amount with a spoon into a glass of cold water, and you are able to gather up the sugar with your fingers and roll it into a flexible ball. This really works and is easy to do. I found my candy thermometer broken in my utensil drawer, and I used the soft ball method to make this batch. They came out great. Don’t be scared to do it that way if you do not have a candy thermometer.

 
 

 The 2 inch deep cake pan after marshmallow was spread in.

 
 

The next day the foil came away easily from the sides of the marshmallow as you can see here. Then I just proceeded to cut it into cubes and garnish them.

 

EASY

 

These would be so cute on your holiday dessert table. Or even as a nice homemade gift. (You would have to make them close to gift giving day because I am not sure how long they last with no preservatives in them.)

Or how about dipping them in mint chocolate to make hot cocoa stir sticks:

 

And just for fun……….

I had a little bit of the mixture left over when I filled the square cake pan, so I put that in another pan. It made a shallow sheet of marshmallows, which I experimented with cutting with cookie cutters.

 

 It worked great!

 

 I just greased the cutter well with butter and cut them out. Worked like a charm!

 

How cute are these wintry trees?

And they tasted great too! The texture was perfect. Every bit as good as the ones from the bag, if not better. So if you guys have been wanting to try this, I encourage you to do so. Let me know how they turn out for you.

I gotta run now, that dang laundry is still sitting there.

Or maybe I need to make some Christmas cookies right now………

Happy Holidays!

Sharon

Categories

Archives