DOUBLE-CHOCOLATE GLAZED DOUGHNUTS
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 12 doughnuts
Number Of Ingredients 15
Steps:
- For the doughnuts: Position an oven rack in the center of the oven and preheat to 350 degrees F.
- Spray a doughnut pan lightly with nonstick spray. In a medium bowl, combine the flax meal and 2 tablespoons water, and let stand for 2 minutes to thicken. Add the almond milk, grapeseed oil, agave and vanilla, and whisk to combine.
- In another medium bowl, combine the cake flour, cocoa powder, baking powder, baking soda and salt, and whisk to incorporate. Add the flour mixture to the almond milk mixture and whisk together until the dry and wet ingredients are well combined. Stir in the chocolate chips with a spoon or spatula. Use a small cookie scoop or spoon to drop 2 to 3 heaping tablespoons of the batter into each doughnut mold, filling the molds two-thirds full.
- Bake the doughnuts until puffed and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Allow to cool slightly while you make the glaze.
- For the chocolate glaze: Melt the chocolate chips in a microwave in 30-second intervals or over a double boiler. Stir in the grapeseed oil until the chocolate is smooth. Dip each doughnut, top-side down, into the glaze; allow excess glaze to drip off, then decorate with sprinkles.
- Chill the doughnuts in the refrigerator for 30 minutes to allow the glaze to set.
OLD-FASHIONED DIVINITY CANDY
This is a soft white candy made with light corn syrup.
Provided by Lisa H.
Categories Desserts Candy Recipes Divinity Recipes
Time 50m
Yield 18
Number Of Ingredients 6
Steps:
- In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
- Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
- Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.
Nutrition Facts : Calories 114.3 calories, Carbohydrate 29.3 g, Protein 0.4 g, Sodium 44.3 mg, Sugar 24.7 g
30 EASY HOMEMADE CANDIES (+ RECIPE COLLECTION)
These old-fashioned candy recipes will remind you of treats your grandma made! From fudge to toffee to truffles, these candies will satisfy your sweet tooth!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a homemade candy in 30 minutes or less!
Nutrition Facts :
DALGONA CANDY
Dalgona candy, also known as ppopgi, is especially nostalgic for me. Every day, there was a man who sat out by the front gate of my elementary school, perched on a mini stool next to a small burner. He held a blackened ladle and a chopstick over a large round griddle--from which he sold the sweets for 100 Korean won (about a penny apiece). He had an assortment of cookie cutters in heart, rainbow and star shapes, which he gently stamped onto the top of each candy. Ppopgi is similar to honeycomb toffee candy and is just as fun to make, as the melted sugar foams up vigorously and turns light caramel just before you press it down. The recipe goes very quickly, so it's important to have all your ingredients and equipment laid out in advance. If you have any leftover candy, break it up to serve in your favorite coffee drink, with a shot of hot espresso poured over top or sprinkled over ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 5m
Yield 1 candy
Number Of Ingredients 2
Steps:
- Line a sheet tray with a silicone baking mat and lay down 1 ice pop stick in the center. Set aside.
- Set a 4-ounce ladle over low heat about 2 inches above the flame and add the sugar. Stir with the chopsticks, swirling constantly until the sugar dissolves and turns pale light yellow (it should be fragrant like caramel and resemble diluted honey), about 2 minutes.
- Stir in the baking soda and whisk vigorously for 5 seconds, still working 2 inches above the flame, and remove from the heat. Continue whisking until the baking soda is completely dissolved and the sugar doubles in volume, becomes frothy and turns light caramel color, about 10 seconds.
- Pour the sugar immediately onto the tip of the ice pop stick on the silicone mat, scraping down with a rubber spatula. Keep a nice round shape as you pour as this will ensure the candy is pressed in an even circle. Quickly and lightly press down with hotteok press until the candy is about 3 1/2 inches in diameter, 3 to 5 seconds. As the candy begins to harden, gently lift the hotteok press and immediately stamp with a cookie cutter, making sure not to press all the way through, 5 to 10 seconds. Remove the cookie cutter and let the ppopgi cool until hardened, 2 to 3 minutes. If making more ppopgi, rinse the tools in hot water and dry completely before making the next batch.
TRIPLE NUT CANDY
I found this in the new TOH. This sounds so easy and tasty! Let me know how it is. Cooking time does not include chilling time.
Provided by children from A to Z
Categories Candy
Time 1h5m
Yield 2 pounds
Number Of Ingredients 7
Steps:
- Place the walnuts, pecans and brazil nuts in a single layer on a baking sheet.
- Bake at 350 for 4-8 minute or until toasted and golden brown, stirring once.
- Cool on a wire rack.
- Line an 8-inch square pan with foil; grease the foil with butter and set aside.
- In a heavy saucepan, combine sugar, cream and corn syrup.
- Bring to a boil over medium heat, stirring constantly.
- Stir in toasted nuts.
- Cook, without stirring, until a candy thermometer reads 238 degrees (soft ball stage).
- Remove from heat.
- Stir with a wooden spoon until creamy and thickened.
- Quickly spread into prepared pan; cool.
- Cover; refrigerate for 8 hours or overnight.
- Using foil, lift candy out of pan; discard foil.
- Cut candy into squares.
- Stor in an airtight container in refrigerator.
Nutrition Facts : Calories 2432.9, Fat 166.4, SaturatedFat 45.9, Cholesterol 168.1, Sodium 114.8, Carbohydrate 242.2, Fiber 13.9, Sugar 177.9, Protein 25.9
DOUBLE-NUT ENGLISH TOFFEE
You'll have plenty of goodies on hand when you make this nut-packed candy. Unlike some versions, this toffee isn't too hard and is easy to eat.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 pounds.
Number Of Ingredients 5
Steps:
- Butter a 15x10x1-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine sugar and remaining butter. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in almonds. Immediately pour into prepared pan., Sprinkle with 1 cup chocolate chips; let stand until chips become glossy. Spread evenly over top. Sprinkle with 1 cup walnuts. Cover and refrigerate until set, about 1 hour., In a microwave, melt remaining chips; stir until smooth. Spread over toffee. Sprinkle with remaining walnuts. Cover and refrigerate until set, about 30 minutes. Break into 2-in. pieces. Store in an airtight container.
Nutrition Facts :
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