By Angela Abbette
Some parents kick their kids out of the house. Frank Mars kicked his son out of the country.
In the beginning, there was Franklin Mars, who started a small candy company in Tacoma, Washington, in 1911. In 1923, Mars, by then in Minneapolis, Minnesota, invented the Milky Way candy bar, which became a national hit and was soon followed by his equally successful Three Musketeers and Snickers bars.
By 1928, Mars” son, Forrest, had graduated from Yale and joined the family business. But Forrest and his father did not get along, and finally the elder Mars presented Forrest with a proposition he couldn”t refuse: take the recipe and foreign rights to the Milky Way bar and leave the country. Forrest skedaddled to England and started his own candy company, churning out Milky Ways for an appreciative British public. As a sideline, he also started England’’s first pet food company, replacing the table scraps on which British pets had, until then, subsisted.
In 1939, as World War II gathered steam in Europe, Forrest Mars returned to the United States, bringing with him the American rights to a British candy called Smarties, small circular tablets of chocolate coated in a shell of hard candy. To sell his new product, Mars went into partnership with R. Bruce Murrie, who just happened to be the adopted son of chocolate magnate Milton Hershey. Unfortunately, there already was candy named Smarties in the market in the United States, a small, tart confection sold in a roll, so Mars and Murrie needed a new name. In renaming Smarties for the American market, Mars simply combined his last initial with that of his partner, Murrie, and “M&Ms” was born.
Originally sold in paper tubes, M&Ms were an instant hit, especially because they didn”t melt during the summer when candy sales traditionally slumped, due to their “meltproof” hard candy shell. That shell also made M&Ms a natural choice for the U.S. Army to issue to its soldiers as part of standard rations during the war, and in 1954 Mars adopted the slogan “The milk chocolate melts in your mouth-not in your hand,” which is still used today.
After his father’’s death in 1934, Forrest fought a long legal battle to take control of Mars, Inc., finally succeeding in 1962. Today Mars manufactures M&Ms, Milky Way, Snickers, Three Musketeers, and other candy as well as Uncle Ben’’s Rice (which Forrest Mars perfected), and Kal Kan and Pedigree pet foods. Kicking his son out of the country may have been the best business decision Frank Mars ever made.
About The Author
Angela Abbette writes on a variety of subjects, including about articles food and drink articles similar to the ones found at her favorite free article publishing directory.
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By Abhishek Agarwal
Simple vegetarian cooking is the new catchphrase of companies, keen on discovering innovative and superior ways to provide people appetizing food with a wonderful aroma and minus any health risks involved. The following are a few tips for simple vegetarian cooking.
Now, individuals can relish biting into hamburgers once they adopt the simple vegetarian cooking way of life. It is suggested that when making such a move, individuals need to select whole grain buns required for the rolls, besides picking one from a wide assortment of meatless burgers. Vegetarian burger makers, who currently rule the roost, are Morningstar Farms, Garden burgers, and Boca Burger. Individuals can either put in their chosen vegetables to this burger or add vegan mayonnaise. This makes up a delicious supper that is balanced and healthy.
With the simple vegetarian cooking way of life, individuals can just drool over and sink their teeth into burritos, potpies, and enchiladas. A great vegetarian product is created by the Amy’’s brand. In addition, keep an eye peeled for the latest products to hit the market. Many food majors have acquired health food businesses, and therefore locating vegetarian substitutes is not that difficult anymore. Besides, if consumers showed an interest in them, retail stores would willingly stock up on these vegetarian food products.
Pepperoni, lunchmeat, and Canadian bacon, can still be had under the simple vegetarian cooking way of life. Yves veggie cuisine is a great substitute for these kinds of foods. Since they are prepared from soy products and wheat gluten, they have the flavor and hold all the health benefits, but not any of the associated health worries. Individuals can opt to put in these products into their favored sauces or casseroles and sandwiches.
Sausages, hot dogs, and Italian links, can even now be consumed under a simple vegetarian cooking way of life. Light life and Yves veggie cuisine, make available superb alternative for these foods. These too, are prepared from soy products and wheat gluten. Morningstar has on sale veggie dogs featured on its menu of vegetarian fare. In case an individual is fond of chili, he can surely pick cha cha chili, which creates amazing instant food in a cup. A further excellent alternative is chili ole.
Today, individuals have at their disposal a multitude of choices with regard to their simple vegetarian cooking practices without having the need to sacrifice a few of their preferred food choices. Besides, they can ferret out recipes in order to create their fancy food dishes.
Go in for food recipes, which require the use of varied ingredients and produce different flavors so that you can concoct a diverse range of vegetarian dishes that tickle the taste buds of individuals.
There are plenty of options for a person to experiment with. Simple vegetarian cooking recipes, without a doubt are an enjoyable and a terrific means of relishing food. Preparing vegetarian dishes not only have a positive effect on your body but also undoubtedly, are delicious to consume.
Vegetables, in fact are an indispensable part of a person’’s nutritional regimen. They are a vital source of essential nutrients and vitamins. Putting together vegetarian dishes for supper helps in reducing the calorie intake as well as the fat consumption levels of an individual by means of restricting meat intake. Preparing vegetarian meals also gives individuals a chance to reduce the incidence of disease by eating right and staying fit.
About The Author
Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report “Master Chef Secrets” and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available!
http://www.Cooking-Guru.com
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By Corbin Newlyn
The assortments of Chinese tea that are made available are seriously extensive, and there are numerous distinct kinds that are grown throughout each of the Chinese dynasties in China. Chinese citizens are in point of fact thought to have enjoyed tea drinking in excess of 4,000 years now, and legend even contends that Yan Di, who was one of at least three major rulers in China in ancient times, tasted all different types of herbs so that they could find medical cures.
As the legend is told, at one time he was being poisoned by some peculiar herb that he had consumed and a single drop of water from a tea tree dripped right into his mouth and he was saved by it.
Chinese tea as a beverage really flourished through the Tang Dynasty, and tea shops turned into unbelievably popular during this time also. Chinese tea is still highly popular nowadays, possibly even more so since there are individuals all over the world who consume Chinese tea, as opposed to only the people of China, as things were in ancient times.
In respect to Chinese tea variations in the China trade industry, Chinese tea can essentially be categorized into seven different kinds which are as follows: black tea, white tea, flavored tea, oolong tea, green tea, compressed tea, and instant tea. It can likewise be then additionally separated into two more standard groups: basic tea group and the reprocessed tea group.
The substances for the basic tea variations are simply that of the fresh tea leaves that are picked from the tea plants themselves, and corresponding to various processing techniques and different oxidation degrees of the polyphenols, the fundamental tea types would comprise that of the following six types: white tea, black tea, yellow tea, dark tea, green tea, and oolong tea.
Then again, in respect to the reclaimed tea group, this concerns any of the fundamental teas that are utilized as substances for reprocessing, and in certain cases other added materials are contributed as well. Likewise, corresponding to different processing techniques, the reclaimed tea group can fundamentally be relegated as the following: scented teas, compressed teas, fruit flavored teas, spiced teas, extracted teas, health teas, and so on.
There are also numerous different places where you can buy these teas, and you can normally find them for an very reasonable cost. If you have not sampled any of these teas, you ought to, since the health benefits and benefits that you can get from them are great.
About The Author
Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of food and drink. If you would like to learn more go to Green Tea Diet advice and at Organic Tea tips.
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January 29th, 2008 | Uncategorized
By Christopher Smith
The New England clambake is a great method of cooking foods, fresh seafood such as lobster, mussels, crabs, clams, and quahogs. The seafood is often supplemented by sausages, potatoes, onions, carrots, corn-on-the-cob, etc. A New England Clambake is usually held on festive occasions along the coast of New England.
The classic recipe for a New England Clambake starts with gathering seaweed along the shore; it’’s a vital ingredient for helping to prepare the food. You will need a container large enough to hold the seaweed and a goodly amount of sea water. You will also need several round stones, medium in size, to be heated in the pit. Stones, or often cannon balls, are used to absorb and radiate heat in the cooking process.
A cover is absolutely necessary to cook by steaming. This allows the heat to be trapped so that steam can completely cook the food. Products that work as covers for steaming food are often canvas tarps or potato sacks soaked in water. These methods allow air to escape so that the food can be more thoroughly cooked.
Steaming creates a harmony of various flavors because it allows all of the ingredients to merge and blend slowly. It does this without over-cooking, which is very important when preparing shellfish since different types require different cooking times. Though the preparation time for squid is much longer than that of fish, which itself is much longer than that of shrimp, steaming allows diverse ingredients to be cooked together with a much lower risk of overcooking any of the individual contents.
For a truly great clambake, you must have the freshest seafood. A New England Clambake and a Cape Cod Clambake are very similar. Both include basically the same ingredients. The Cape Cod Clambake is cooked in the same fashion as the New England, too.
Many believe that there is nothing tastier than a clambake and whilst I may argue about people’’s tastes, I cannot disagree with a clambake being amongst the greatest dishes a seafood lover will ever experience.
The classic recipe for a New England Clambake starts with gathering seaweed along the shore; it is a vital ingredient for helping to prepare the food. You will also need several round stones, medium in size, to be heated in the pit. Stones, or often cannon balls, are used to absorb and radiate heat in the cooking process. To make the clambake worthwhile, it is desirable to use fresh seafood. Both clambakes use very similar ingredients and the methods used for preparing the Cape Cod Clambake are the same as those used to prepare that made in New England.
About The Author
Not only is a New England Clambake a fun and festive way to spend time with family and friends, they are also considered to be the perfect meal by many New Englanders. Clambake fever is spreading across the US as overnight shipping becomes more available. Order your New England Clambake and enjoy the New England experience today.
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By Anna Stenning
I have grown up to hear lots of different stories and hearsay about the British tap water system being unsafe to drink as it may contain some harmful chemicals - like chlorine. However, I have also been aware of the amount of people either spending out on massive bottles of mineral water, or investing in clever water filters and water filtered jugs. I used to believe that this was all over the top and full of nonsense, but now I have come to the realisation that there may be a fraction of truth in these warnings of drinking water safety.
I for one would never drink tap water when I am abroad as may be the case for everyone who are travelling abroad on holiday. As you are not aware of how safe the plumbing system is, it is best to put your health first and opt to buy bottled water. I have known people to take water purifying tablets, but those are only useful for extreme regions and expeditions rather than in places like Spain or Italy! With this in mind I had invested on small water filters to take with me on my last holiday, this worked out fine and cheaper than spending out on gallons of bottled water.
Water filters are handy for holidays as they are light, small and cost effective. They can work in various different ways, the most commonly used filters are ones that work from purifying water through ion exchange, sieving and absorption of small chemical particles, which a normal sieve could not pass through. Different types of filters are readily used for office water fountains, aquariums, irrigation, drinking water and swimming pools. The different types of filters include media filters, screen filters, disk filters, slow sand filter beds, rapid sand filters and cloth filters.
Filters are mainly used to soften the water and remove chemicals such as chlorine; there are water other purification methods that are just as effective if not more advanced as standard home water filters; however, they are not as readily portable as filters can be. The various water purification methods include reverse osmosis (involves a separation process that pushes a solvent through a permeable membrane), distillation (separates chemical substances in a boiling liquid mixture), ultra filtration (similar to reverse osmosis only pushing the solution through various semi-permeable membranes), deionisation (involves removing extra ions from the water) and finally carbon treatment used for wastewater treatments.
Drinking water in the UK mainly come from the surface such as lakes, reservoirs, rivers and ground water. The remaining amount comes from aquifers, which are underground geological formations that store rainwater. Our source waters are treated because although they are drawn from safe high quality areas, they are still treated through various ways as an extra precaution to remove pathogens. Surface waters are usually treated naturally from direct sunlight, which eliminates pathogens naturally. Therefore, our drinking water system is safer to drink, as chlorine is used as a disinfectant. However, as mentioned previously many have argued the health issues of using chlorine in water and it is a debate that continues to stand at the forefront of health and safety.
One thing is for certain there are more affordable ways for people to filter and purify their water, without having to spend extra amounts of money on bottled water all the time. Tap water may not be for some, the ideal way to consume water, but a few little tools can be used to make it that much safer without it being detrimental to your health. However, it is safe to say that there are no real harmful chemicals in the water supply other than the use of chlorine, in which the water suppliers maintain is not going to cause long-term health issues. It is a matter of choice and though there will be a continued debate against the use of chlorine there are always an abundance of water filters available, which if I say so myself are very useful.
About The Author
Anna Stenning uses water filters when she travels abroad on holiday, and believes that there are other ways to drink safe water without spending out too much on bottled water. For more information on useful filtration devices visit http://www.pure-eau.co.uk
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January 26th, 2008 | Uncategorized
By John Hilaire
From frappuchinos to lattes to macchiatos, coffee has become a staple in our society. The popularity of chains like Starbucks and Caribou coffee is only one indicator of how dependent our society has become on coffee. Coffee isn”t anything new; in fact, coffee has been popular for over four hundred years. The history of coffee is anything but dull.
The Early History Of Coffee
There are various myths and legends about the discovery of the coffee bean. Some people say that an Ethiopian sheep herder noticed that when his sheep ate small red “cherries?from a particular plant, they became hyperactive. The sheep herder tried the fruit himself and noticed the same effect.
Another legend tells the story of an Arabian who was banished to the desert with his followers. Out of pure desperation, the Arabs boiled and ate the fruit from an unknown plant, thus surviving the exile.
Whichever myth you choose to believe, the fact is that coffee originated in Ethiopia. In Ethiopia, the plant was not used as a drink. In fact, the earliest use of the coffee bean was by the Galla tribe, who wrapped the beans in animal fat before eating them.
After the plant was brought to Arabia, the Arabians began experimenting with its use as a drink. One of the earliest versions of coffee as we know it today is “qahwa?(which, directly translated, means “that which prevents sleep?, made in 1000 AD.
Coffee Goes Commercial
The next era in the history of coffee is the commercial era. The first coffee shop opened in Constantinople in 1475, after the drink was introduced to the region in 1453. Italian traders were the first to introduce coffee to the Western world in 1600, and in 1607, John Smith is believed to have introduced the drink the Americas.
The coffee industry began booming after it was introduced to Europe. Italy’’s first coffee shop opened in 1645, and in 1652, the first coffee shop opened in England. The first Parisian coffee house opened in 1672.
Making History - Coffee’’s Historical Significance
The Boston Tea Party in 1773 was a significant event in the history of coffee, because the boycott of the English tea made coffee even more essential to American colonists. In fact, drinking coffee was almost considered a patriotic requirement.
The Invention Of Instant Coffee
The history of modern coffee begins with the invention of instant coffee. Japanese-American Satori Kato invented the first instant coffee drink in 1901, and it was mass produced in 1906 after English chemist George Constant Washington perfected the drink. By 1940, the United States imported 70 percent of the world’’s coffee crop.
Think Before You Drink
The next time you”re waiting in line at Starbucks for your double vanilla mocha latte, remember that coffee wasn”t always so easily accessible. Many people take coffee for granted, yet history shows that coffee has come a long way since the days of the Galla!
About The Author
Get all the latest information about Gevalia Coffee Review from the only true source at http://www.gevaliacoffeereviews.com
Be sure to check out our Keurig Coffee Maker pages.
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January 25th, 2008 | Uncategorized
By David Cowley
Anyone that loves wine is probably going to agree that French wines are some of the best in the business, if not the absolute best in the world. How can such a small country be such a dominant force in the winemaking world? What makes wines from France so superior to wines you find in other parts of the world?
The country of France has been one that has always taken pride in its food, and French wines are a very important part of that. Professional chefs have long been highly regarded in French society, and this has been true for hundreds of years. During the Middle Ages, lavish banquets were common, and during the time of Napoleon the ability of personal cooks and chefs to produce new and exotic dishes was almost revered. The French celebrated virtually everything with large meals and painstakingly prepared dishes, and enjoyed rich food for their everyday meals as well. To this day the French still consider food preparation and the making of wine an art form and go to great lengths to maintain a very high standard for the rest of the world.
Wine is also commonly enjoyed in France, and not saved for special occasions the way it is with some cultures. This no doubt has contributed to the reasons why French wines are of such high quality; after all, if you”re going to enjoy a beverage every day, it would only make sense that you would do everything to improve upon it and its varieties. Think of what happened with coffee in the United States in the last few years - since so many enjoy it every day, why not spruce it up a bit with some new varieties and improve the quality as much as possible?
Many grapes used by other winemakers actually originated in France and have long been a part of real wines from France. This means that many wines from other parts of the world are trying to imitate these wines from France. Some of the most well-known winemaking practices and processes were perfected on French wines before they were pursued by other winemakers around the world. The names of many regions such as Bordeaux, Burgundy and Champagne are well-known throughout the world, and have become synonymous with fine wines.
In the past few years, French wines have faced stiff competition from other regions around the world when it comes to the winemaking industry. It’’s interesting to note however that French wines are available in such wide varieties from such diverse growers that some vineyards have suffered quite a bit due to this competition while other, more established wineries have been hardly affected at all. Some of the smaller, less quality, table wines have had a hard time keeping up while the most popular and more expensive wines are virtually untouched when it comes to their sales figures.
So it seems that French wines will always be considered the best when it comes to the winemaking industry, and since the French take such great pride in all things they produce, it’’s really no wonder.
About The Author
David Cowley has created numerous articles on Wines. He has also created a Web Site dedicated to wine information. Visit Wine Information
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By Shaun Parker
Catering equipment choices for the first time caterer can sometimes prove to be a purchasing headache. How do you purchase a large piece of expensive equipment with little or no experience to justify what could potentially be a massive financial outlay?
So make sure you take into consideration the type of establishment your equipment will be used in. This will usually be based on the amount of covers you will be serving during any service period. Catering equipment units will more often than not be available in various sizes or capacities so be careful when making your choice.
Choose too small a unit and your machine will be overworked and potentially could break down, therefore need replacing sooner, but choose a unit that is too big and not only will you be wasting money on the initial purchase, your running costs will be higher and will take up valuable kitchen space. So here is a brief guideline to some of the equipment you may require for your establishment.
Commercial Microwaves
Microwave ovens are a hugely important part of every professional kitchen. As a standard microwave-only oven they can perform essential functions such as safely re-heating frozen or chilled food, which is at the heart of many menus in informal dining restaurants and pubs or in room-service for hotels. Where they get much more versatile is when they become a combination microwave oven. The combination is the addition of convection hot air and a grill. This transforms a simple re-heating cabinet into a multi-function cooking oven. In fact almost all of the functions of a standard oven can be performed in the combination microwave oven.
Manufacturers group commercial microwaves into four power bands.
Light-duty - The oven will have a power ranging between 900 watts and 1100 watts. This is suitable for use where demands are light.
Medium-duty A power rating of 1100 to 1500 watts, proportionately more robustly built than a light-duty oven and suitable for restaurants where the microwave is only in occasional use, busy cafes, pubs or leisure centers.
Heavy-duty Powered from 1500 to 1900 watts and the most popular power range used in catering. Suitable for busy pubs, hotels, busy restaurants or staff catering. Built to with-stand hard and heavy use.
Extra heavy-duty These are usually where large quantities of food are needed to be reheated quickly rather than just individual portions. They can take up to a full gastronorm tray. While all other power bands are connected to a 13amp socket, this very heavy duty oven will need hard wiring into the mains.
While the general rule is the higher the wattage the faster the food will be heated, much beyond 2000 watts and food risks being burned on the outside before it is heated on the inside.
Rice Cookers
The preparation of rice has traditionally been a cooking process which requires attention to ensure the rice is cooked properly. Rice cookers simplify the process by automatically controlling the heat and timing, while at the same time freeing up a heating element on the range. Although the rice cooker does not necessarily speed up the cooking process, the cook’’s involvement in cooking rice with a rice cooker is reduced to simply using the correct amount of water.
Once the rice cooker is set to cook, the rice will be cooked with no further attention.
Typically, a rice cooker contains an insulated outer container containing a heating element, into which is fitted a non-stick or teflon-coated inner removable bowl, which often has graduations marked in cups of rice.
Whereas less expensive and older models use simple electronics and mechanical and thermal sensors, high-end rice cookers use microprocessors with fuzzy logic to control the cooking process and often incorporate a timer which can be used to set the desired “ready time”. Many rice cookers can keep rice warm safely for up to 24 hours. This helps to avoid the dangers of food poisoning. New rice cookers normally include a small measuring cup, and a plastic paddle for serving the cooked rice.
The rice is measured and added to the inner bowl. Cold water is measured and added or the bowl is simply filled up to the appropriate graduated mark in the inner bowl. Different kinds of rice require different amounts of water. Usually, there are graduated marks for the right amount of water only for white rice, but sometimes there are separate scales for brown rice (as more water is required) or for cooking other food in the appliance. Once the lid is closed and the cooking cycle has been activated, the rice cooker does the rest.
Higher-end models give a countdown in minutes to the “ready time,” and beep when done, whereas less expensive and older models simply click or ring a bell when done. Many people prefer to let the rice soak for a while before cooking the rice; additionally, some like to allow the rice to “rest” for a while after cooking before eating the rice. Higher-end models automatically time the soaking and resting periods.
Contact Grills
Contact grills are an increasingly must have item for many food outlets. A contact grill offers the benefit of allowing the food to be cooked without turning therefore locking in the foods natural juices and taste. Contact grills provide the caterer with a faster and more versatile way of cooking a healthier product for your customer. Sandwich based snacks are still a popular choice and with a contact grill you have the opportunity to add a hot snacking option to any menu.
Contact grills are available with various options including different types of cooking plates, such as ceramic, cast iron and non-stick. A ceramic plate contact grill reduces the amount of food and carbon that sticks to the plates of your contact grill, whilst a cast iron contact grill offers greater heat retention properties. A contact grill is an easy to use and easy to keep clean addition to your catering equipment requirements.
About The Author
Shaun Parker works in the catering industry and helps advise people looking for catering equipment, bar equipment and bar supplies.
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January 24th, 2008 | Uncategorized
By Tim Ebl
From the regular drip coffee maker to the old fashioned coffee perker, and even the gourmet espresso machine, coffee makers and grinders are a common kitchen gadget. Many people around the world love a fresh cup of home brewed coffee, and they like to make it for their company or in the morning to go with breakfast. There are many ways to get the job done, and here are some of the most common.
In the majority of coffee makers, automatic drip machines, pre-ground coffee is placed in a paper or metal filter, which is over top a glass coffee pot . Cold water is poured in, the machine heats it up to boiling and it trickles through the coffee grounds, then into the pot. There are also single cup drip coffee makers which don”t use electricity, and you just pour boiling water into the top. These coffee makers are pretty easy to find in any department store, and can make from four to ten cups at once depending on the model.
There are single serving coffee makers that use a measured packet of coffee grounds like a tea bag. These are purchased in different flavors and varieties, ready to use. These are popular gadgets for houses that only need one cup of coffee made at once.
The coffee plunger, or French press, is another popular tool for making small amounts of coffee. It works by placing the coffee and hot water together, leaving it to brew for a few minutes, then pushing the plunger to the bottom to separate the grounds from the coffee. Since French presses don”t use paper filters that would remove the oils and sediment with the grounds, French pressed coffee can be stronger and thicker than drip-brewed coffee.
Finally, there are espresso machines which produce a concentrated coffee ‘’shot” using hot water forced under high pressure through very fine grounds. A shot of espresso is thicker than regular coffee and has more sediment in it. Espresso is used in many other coffee drinks, such as lattes, cappuccini, and mochas. This is a much stronger drink than many are accustomed to, although some would say it is the only ”real” coffee.
If you want the full flavor and aroma from fresh ground coffee beans, you need a way to grind them at home. There are many different coffee grinders on the market, most having steel blades. As with many things, a little more money gets you a product that will perform better. For the real gourmet, a burr grinder is a step up from the steel bladed variety.
My favorite coffee maker came with a timer and a coffee grinder built into it. Every morning the preloaded coffee beans go into the grinder and grounds pour down into the filter. By the time I get up, coffee is ready. What a way to start the day. Bottoms up!
About The Author
Tim Ebl loves to try out new kitchen gadgets. He always has his eye on different tools to help with food preparation in his home. For more kitchen gadget articles, check out Kitchen Gadgets
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January 23rd, 2008 | Uncategorized
By Jimmy Cox
For the candymaker Easter is the big springtime challenge. Those friends of yours who have been going without sweets for Lent will welcome your best candies whatever shape they come in.
Once you have mastered chocolate dipping you can dip any manner of sweets.
Another great idea is to shape chicks with scissors from cooled marshmallow, and then dip them in yellow colored sugar. Use pieces of nut for the eye and the bill. Penuche is another all-time favourite. Enjoy the fun of making these chocolate dipped candies and penuche, closely related to fudge.
CHOCOLATE DIPPING
The best compliment that can be paid store-bought candy is to say it tastes homemade. This is as true of chocolates as it is of any other candy, but the proudest compliment a home chocolate dipper can receive is to have someone say her chocolates look professional - though they must still taste homemade.
Chocolate dipping is a profession and dippers spend much time becoming adept at it, but once you have learned about the temperature requirements, the actual dipping is not difficult.
Use at least a pound of chocolate for one session of dipping, shave it finely and put it in the top of a double boiler over water no higher than 120 degrees measured on your candy thermometer. Cover the chocolate and begin to get your centers ready for dipping. Stir occasionally so that the heat is distributed evenly. When most of the chocolate is melted beat it thoroughly with a spoon or rubber paddle, smoothing out all the lumps.
In the meantime have the candies you are going to dip lined up on a board or tin in the room where you are to dip them. Spread waxed paper or oilcloth over your work surface or use a marble slab.
Dipping forks may be used instead of the fingers but while it may sound easier and certainly is less messy, there are many objections to it. Finger dipping is the best and quickest way for the amateur to become a professional.
SUGGESTED CENTERS FOR CHOCOLATES
Plain fondant mixed with Butter brickal
chopped nuts or fruit Toffee
Butter cream mixed with Cherries dipped first in
chopped nuts fondant
Maple creams Fruits
Oriental creams Jellies
Nougats Apricot paste
Caramels Apricot orange balls
Butter crunch Marzipan
PENUCHE
1 pound brown sugar, 2 tablespoons butter, (2 1/3 cups) 1 teaspoon vanilla, 3/4 cup milk or equal parts milk and cream
Measure 1 pound brown sugar and 3/4 cup milk or milk and cream into a 3-quart saucepan and stir over low heat until the sugar dissolves. Continue stirring until it boils, then put in your candy thermometer and boil over medium heat until it reaches a temperature of 237 degrees. Remove from heat and add 2 tablespoons butter but do not stir.
For a creamy penuche, cool to 110 degrees, add 1 teaspoon vanilla and beat until thick and creamy. Turn into a buttered pan, 8 by 8 inches. For a harder, more sugary candy, let cool to 150 degrees and beat until the candy begins to lose its gloss and begins to feel a little grainy under the spoon. Penuche is easier to doctor than chocolate fudge, if you miss the perfect moment for turning it out. If it becomes too hard, you can thin it with a small amount of cream, which will lessen the grainy texture, too.
With these tasty treats, your spring holidays will become a whole lot more enjoyable. Have fun!
About The Author
Long-Lost Manuscript Resurfaces With The Secret Candy Recipe To Win Everyone Over!
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http://www.candyrecipe.org/
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