Candy Cap Recipes
CANDY CAP
Provided by Jake Godby
Categories Milk/Cream Ice Cream Machine Dairy Egg Mushroom Dessert Freeze/Chill Frozen Dessert Party Advance Prep Required Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. Add the ground candy caps. Remove from the heat and let steep for at least 1 hour or up to 2 hours.
- When you feel like your mushrooms are in a good place, return the pan to medium heat and bring the mixture back to hot.
- Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
- Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
- Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
- Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
- When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.
CANDY-CANE MERINGUES
Steps:
- Beat 3 egg whites until frothy. Beat in 3/4 cup superfine sugar and a pinch each of cream of tartar and salt until stiff peaks form. Add 1 teaspoon peppermint extract and swirl in 2 drops red food coloring. Drop by tablespoonfuls and bake about 1 hour at 300 degrees. Turn off the oven and keep meringues inside for 2 hours to dry.
GRADUATION CAPS
I made these cute treats for my daughter's graduation. They really topped off the party fun! -Margy Stief, Essington, Pennsylvania More Graduation Recipes
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap's tassel. Place an M&M on top of each loop.
Nutrition Facts : Calories 92 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
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