Tuesday, December 20, 2011

Fairy Food

The baking and candy making continues. Today I want to show you my fairy food, or as some know it, sponge candy. This is a regional candy, I know it from the Mid-west and I have eaten it in England. Do you know it? Have you tried it? If not you should, it is delicious and if you use this recipe it is easy to make!

The recipe comes from Chocolates and Confections by the Culinary Institute of America, written by Peter P. Grewling . I have had this book for awhile and it is a candy making bible. What I love it that each recipe is explained in great detail, and they tell you why each ingredient and each step is used. That way if you have any problems you can figure out why. Candy making is a science, you must follow the directions exactly or you will have problems.

Sponge Candy Recipe
1/4 tsp gelatin
1 tsp cold water
3 cups of sugar
1 cup light corn syrup
1 cup of water
2 tbsp honey
2 tbsp baking soda sifted
212/ cups melted, tempered, chocolate

1. Brush a 13 x 9 baking pan with  melted butter and dust with flour. Share out excess flour.
2. Mix the gelatin into cold water in a small bowl or cup. Set aside.
3. Combine sugar, corn syrup, and water in a 4 qt saucepan. Cover and bring to a boil.
4. Boil covered for 4 minutes, uncover, insert a thermometer and continue cooking WITHOUT stirring until mixture reaches 280.F
5. Add the honey and continue cooking until syrup reaches 310F. Remove from the heat and let mixture sit for 2 minutes or until the mixture stops bubbling.
6. Whisk gelatin into mixture and mix well!
7.Whisk baking soda into mixture. Whisk vigorously and thoroughly incorporate the baking soda.
8. Return the mixture to heat for 30 seconds. BE CAREFUL the mixture will rise up in the pan and if the pan is not large enough will go over.
9. Pour immediately into the pan, distribute evenly but do not spread with your spoon. This will deflate the mixture. Leave undisturbed to cool at room temperature for at least 2 hours or overnight.
10. Invert the pan on a piece of parchment paper and tap out the candy.
11. Break into pieces.
12. Dip the candy into the chocolate and let sit at room temperature on wax paper or Silphat.

Store candy in an airtight container.

My fairy food came out fabulous, as I said make sure that you follow the directions and be careful, you do not want to get burned on the hot sugar mixture while it is cooking or when you add the baking soda. Keep your little ones in another room, hot sugar is extremely dangerous.

The days are dwindling down to Christmas, I hope that you are relaxed and happy and are making memories with family, friends and loved ones.

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  1. LOOK AT THIS!!!!!!!!! I have never seen this, EVER! Oh dearest, you must be having the time of your life, baking away, loving every moment???????

    Oh, I would LOVE to tell you about the fairyland that my father built for me. I am running late at the moment, but wanted to come by to thank you for coming by again, and GUESS WHAT.....hmmmmm....a fairy, or rather, a fairy-candy-making fairy sent me a box! I have not opened it yet...oh, the LOVE that flows dearest! YOU ARE THE BEST.....I must run to school, but I will tell you all about my little playhouse. I must dig out the photos and send you a scan of me by my little house.

    Now off to work! BISOUS!!! Anita

  2. I love the sound of your Fairy Food Elizabeth and it sounds so fun. I've never heard of sponge candy before but it sounds wonderful. Tomorrow I start to bake for the holiday and I'm looking forward to it. Thank you for the recipe!

    Enjoy your day!

  3. OMG I am sooo glad I don't live near you, I would make my self your official "taste tester" and that would not be a good thing (for me and my clothes that wouldnt fit anymore)! There is always something amazing going on over there......thanks for including yet another wonderful recipe!!
    I am going to make the carrot cake hopefully on Friday again:)

  4. Yummy! I didn't recognise the name sponge candy, but as I scrolled down, I recognised honeycomb, or if you're buying it at the shops, "Crunchie"! One of my favourite treats, and I bet yours taste far superior to shop bought! Yum! Yum!

  5. Loving your Christmas posts Elizabeth, and the old botanical plates are a wonderful start today. As for the chocolate heaven, always, my flesh is weak :-)
    Enjoy what's left of the week dear one!

  6. Your sponge candy looks delicious. Thanks for sharing the recipe and keeping us enchanted by all you Christmas posts!

  7. Hello Elizabeth
    I love this type of honeycomb candy, it almost 'pops' in the mouth when you eat it.
    Thank you for sharing your recipes.
    Enjoy the rest of the week.... not long now until Christmas day!
    Hugs, Abby xx

  8. hi Elizabeth! I have not tried this, or even heard of it, but it looks FABULOUS!!
    I wish you and yours a very Merry Christmas!

    p.s. thank you so much for leaving your "calling card" and for your very sweet note. I greatly appreicated what you wrote.


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