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In the Oven: Caramel Candy Popcorn Balls

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Do you have a special administrative professional in your life? If so, these popcorn balls are the perfect way to show your appreciation on Administrative Professionals Day. If not, well, treat yourself! Posting date is April 23.

Caramel Candy Popcorn Balls
Author: Matt Lewis & Renato Poliafito
Serves: 12 to 16 (2- to 3-inch / 5- to 7.5-cm) popcorn balls
Ingredients
  • 18 cups (about 250 g, depending on the brand) lightly salted popped popcorn (about 2 to 3 microwave-popcorn bags’ worth)
  • 2 cups (440 g) firmly packed dark brown sugar
  • 1⁄2 cup (100 g) granulated sugar
  • 1⁄2 cup (120 ml) light corn syrup
  • 1⁄2 cup (120 ml) heavy cream
  • 2 ounces (1⁄2 stick/55 g) unsalted butter, cut into cubes, plus more for the bowl
  • 1 tablespoon pure vanilla extract
  • 11⁄2 teaspoons baking soda
  • 1 cup (210 g) M&M’s, or any other mix-in (like salty peanuts, tofee bits, or coarsely chopped salted, toasted almonds)
Instructions
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Divide the popcorn between the sheets and spread it in an even layer. Place the sheets in the oven for 5 minutes, then remove from the oven and use a metal spatula to flip the popcorn. Return the sheets to the oven and continue baking until the popcorn is very dry and crunchy, about 5 more minutes; bake longer if you can, but do not let it brown or burn. Remove the sheets from the oven and place them on a cooling rack.
  3. Lightly grease a large (preferably shallow, wide, and metal) bowl – the largest bowl you have – with butter or nonstick spray.
  4. In a medium heavy-bottomed saucepan, combine both sugars, the corn syrup, heavy cream, and butter. Cook the mixture over medium heat, gently stirring together with the handle of a wooden spoon until the sugar is almost dissolved. Clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup. Stop stirring and increase the heat to high. Boil the mixture until it reaches the soft-ball stage (238°F to 240°F / 114°C to 116°C), about 5 minutes.
  5. Meanwhile, transfer the popcorn to the large prepared bowl. Lightly grease or spray a heatproof rubber spatula and the existing parchment paper on the sheet pans (you do not need to change it).
  6. Once the sugar mixture has reached the soft-ball stage, remove it from the heat and add the vanilla and baking soda. The mixture will foam for a few seconds; when it subsides, stir gently to combine.
  7. Pour the caramel over the popcorn and, working very quickly with the prepared spatula, coat the popcorn with the caramel. Add the M&M’s and quickly distribute throughout the mixture (you can fully integrate the mix-ins while shaping the popcorn balls). Working quickly, use your hands to form the popcorn into 2- to 3-inch (5- to 7.5-cm) balls. Place them on the prepared baking sheets to set.
Notes
[i]How to Store:[/i] The popcorn balls can be stored in an airtight container for up to 1 week.

 

In the Oven: Candy Bar Cookies

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Are you ready for something completely decadent?  Then these cookies are just the thing!

Posting date is September 13th!

Yield: 40 cookies

For the Candy Bar Cookies

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon dark unsweetened cocoa powder (like Valrhona)
1/8 teaspoon salt
7 ounces (1 ¾ sticks) unsalted butter, at room temperature
1 large egg yolk
20 fun-size Mounds, cut in half OR 40 Reese’s Mini Peanut Butter Cups

For the assembly

4 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
4 ounces good-quality white chocolate, coarsely chopped
3 tablespoons sprinkles (optional)
3 tablespoons nonpareils (optional)

Baked Note: This recipe was tested using a variety of candy bars; however, we think it works best with halved, fun-size Bounty (probably hard to find in some areas), Mounds, and 3 Musketeers bars. Whole Rolo caramels and Reese’s Mini Peanut Butter Cups are also great choices.

Make the Candy Bar Cookies

In a medium bowl, whisk together the flour, sugar, cocoa powder, and  salt.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the egg yolk and beat until combined. Add the flour mixture and mix on low speed until just incorporated. The dough will look sandy.

Shape the dough into a disk, wrap the disk in plastic wrap, and refrigerate until chilled, about 1 hour.

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.

Dust a work surface with a sprinkling of flour. Unwrap the chilled dough and place directly on the work surface. Roll the dough a 1/4-inch thick round. Using a 2 ¼-inch (or thereabouts) round cookie cutter, cut the dough into circles and transfer them to the prepared baking sheets. Re-roll the dough scraps and cut out more circles.

Use your hands to roll the candy pieces into the shape of a ball (or vaguely in the shape of a ball). Place each candy ball on a circle of dough and wrap the dough around the candy, covering it completely. Use your fingers to pinch together and smooth over any tears in the dough. Place the dough balls, about 1 inch apart, on the prepared baking sheets.

Bake for 12 to 15 minutes,  rotating the sheets halfway through the baking time, until the cookies are firm and just slightly brown. Remove the baking sheets from the oven and place on wire racks to cool for 5 minutes, then transfer the cookies directly to the wire racks to cool completely.
Assemble the Candy Bar Cookies

Using a double boiler or microwave, melt the dark chocolate in one bowl and the white chocolate in another bowl. If you are using sprinkles or nonpareils, place in small ramekins. Line two baking sheets with parchment paper.

Dip or cover a cookie in the dark or white, allowing the excess chocolate to drip back into the bowl. Dip the top of the cookie in sprinkles or nonpareils. Place the cookie on the prepared baking sheet. Repeat with the remaining cookies and allow the chocolate coating to firm up before serving.

Alternatively, to create a multi-layered look, dip each cookie completely in white chocolate. Let the chocolate set (you can even throw the baking sheet in the refrigerator for a few minutes). Then re-dip the cookies in dark chocolate, decorate as desired, and allow the chocolate coating to set completely.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

In the Oven: Velvet Chocolate Walnut Fudge with Olive Oil and Fleur de Sel

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Posting date is December 8th!

 

VELVET CHOCOLATE WALNUT FUDGE WITH OLIVE OIL AND FLEUR DE SEL

Yield: 24 pieces

2/3 cup evaporated milk
2 1/4 cups homemade marshmallow cream
2 ounces (1/2 stick) unsalted butter, cut into ½-inch cubes
1 cup granulated sugar
1 cup firmly packed dark brown sugar
1/2 teaspoon salt
6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
6 ounces good-quality milk chocolate, coarsely chopped
2 cups walnuts, toasted extra dark, coarsely chopped
1 1/2 teaspoons pure vanilla extract
2 tablespoons good-quality extra-virgin olive oil
1 tablespoon fleur de sel

Lightly spray an 8-inch square baking pan with nonstick cooking spray, line it with aluminum foil, and lightly spray the foil.

In a medium saucepan, stir together the evaporated milk, marshmallow cream, butter, both sugars, and salt. Set the saucepan over low heat and continue to stir gently until the sugars dissolve. Turn the heat up to medium-low and, stirring continuously, bring the mixture to a boil. Clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup. Continue to stir gently and wait for the mixture to reach about 230 degrees F, 6 to 10 minutes (depending on outside temperature and humidity).

Remove from the heat. Carefully add the chopped chocolate and stir until completely melted. Stir in the nuts and vanilla. Keep stirring the fudge until the mixture turns from glossy to matte (it might look a tiny bit oily when spreading it into the pan, but it will change appearance as it cools). Spread the fudge into the prepared pan and let cool to room temperature. Before the fudge sets completely (wait about 10 minutes after spreading into the pan), use the tip of a small spoon to score 16 equal X patterns on the fudge. The impression should only be about 1/4 inch deep. Divide the fudge into 16 equal bars.

The fudge can be stored at room temperature, tightly covered, for up to 1 week.
Before serving, drizzle some olive oil into the X impression and sprinkle with fleur de sel.

HOMEMADE MARSHMALLOW CREAM
This rich and dreamy recipe makes enough marshmallow cream (more than 4 cups) for two batches of fudge. We have been known to use leftover marshmallow cream for almost anything—ice cream topping, peanut butter and marshmallow sandwiches (a favorite), or even, on occasion, as a quick and dirty cupcake frosting.

Yield: 4 cups

4 large egg whites
1 teaspoon cream of tartar
1/8 teaspoon salt
2/3 cup sugar plus 3 tablespoons, divided
3/4 cup light corn syrup
1 teaspoon pure vanilla extract

In the bowl of a standing mixer fitted with the whisk attachment, whisk the egg whites vigorously for 1 minute. Sprinkle the cream of tartar and salt over the whites and continue beating until the egg whites are foamy. Continue beating while sprinkling in 3 tablespoons of the sugar. Beat until soft peaks form.

In a medium saucepan, gently stir together the remaining 2/3 cup sugar, 1/4 cup of water, and the corn syrup. Set the saucepan over low heat and continue to stir gently until the sugar and syrup dissolve. Turn the heat up to medium and bring the mixture to a boil. Clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup. Turn the heat up to medium-high and wait for the mixture to reach firm ball stage, 246 to 248 degrees F, about 10 minutes.

Turn the mixer to low speed. Slowly stream the hot sugar mixture into the egg whites. Once all of the sugar mixture has been added, increase the mixer speed to high and beat until marshmallow cream is near room temperature and fluffy. Add the vanilla and beat again for 5 more seconds or until incorporated. You can check the temperature of the mixture by touching the bottom of the mixing bowl.

Use immediately, or refrigerate any leftover marshmallow cream, tightly covered, for up to 3 days.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

In the Oven: Soft Candy Caramels

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Get out your candy thermometers; the controversial caramel returns! Let’s cook some sugar.

Soft Candy Caramels
Yield: About 70 caramels

2 cups light corn syrup
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 cups heavy cream
2/3 cup condensed milk
1/2 cup (1 stick) unsalted butter, at room temperature, cut into cubes
2 teaspoons pure vanilla extract
1 teaspoon sea salt or fleur de sel

Lightly spray 9-inch square baking pan with nonstick cooking spray and line it with aluminum foil. Lightly coat the foil with nonstick cooking spray.

In a medium saucepan, gently stir together the corn syrup and sugars along with 1/4 cup water. Set saucepan on low heat and stir gently until the sugars dissolve (avoid sloshing the sides of the pan). Once the sugar has dissolved, clip a candy thermometer to the side of the pan, turn the heat to medium-high, and wait for the mixture to reach 240 to 215 degrees F, about 7 minutes. Keep a watchful eye on the temperature while you proceed with the next step – you do not want it to exceed 250 degrees F.

Meanwhile, in a small saucepan, stir together the cream and condensed milk and set over medium heat. Gently warm the mixture; do not let it boil.

Once the sugar mixture turns amber, remove it from the heat and stir in the butter and warm milk mixture until completely combined (be careful about spattering; it usually bubbles up when you add the milk mixture). Place the pan back on medium heat, stop stirring, and bring the mixture back to 245 to 250 degrees F.

Remove the pan from the heat, stir in the vanilla and salt, and pour the caramel into the prepared pan. Allow the candy to set for 8 hours, or overnight.

Place a sheet of parchment over the caramel and invert it onto a cutting surface. Remove the aluminum foil.

Spray a chef’s knife with nonstick cooking spray or carefully rub a tiny bit of vegetable shortening along the blade. Cut the caramels into 1 by 1/2-inch rectangles, and immediately wrap them in wax paper or candy papers. Twist the ends of the papers to resemble old-school candies. Distribute with brio to friends and family.

The caramels will keep in an airtight container at room temperature for up to 10 days.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.