This week we started Crystalline candies and confections. We made Chocolate Nut Fudge, Peanut Brittle, Marshmallows and Pralines. All of the formulas were quite straight forward. The Peanut Brittle was fantastic! Chef Sean even made a Hazelnut Brittle. I did like the Pralines, although I stirred the sugar too much, so my last Pralines were a little crystalized. The fudge however was terrible! The addition of fondant contributed to the strange texture. It was a bit rubbery. The Marshmallows were an all day event. I did not think it would be. It seems very simple, boil sugar, make whip some egg whites and combine. However, if you timing is off in any way, it will not work. I think they tasted better before they were fully set. I put a few in the oven and I loved the way they tasted.
We used: stand mixer, scale, bowls, knives and spoons.
We used: stand mixer, scale, bowls, knives and spoons.