Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Mad Caps




Source of Recipe


Internet


Recipe Introduction


Mad Caps, sweet treats to hand out on sticks if you wish, come in perfect Halloween colors. A core of ghostly white marshmallow is double-dipped, in pumpkin-colored caramel and in earth-dark chocolate.

If time and taste suggest a variation, you can forgo the chocolate bottoms -- just dip the marshmallows deeper in the caramel.

When the Mad Caps are set, pop them on bamboo skewers or other sticks, group them for display or hand them out. You could also serve them in gold-foil candy cups.

For this candy, she says, you'll need a candy thermometer for the caramel coating -- but don't be intimidated; it's as easy as taking your own temperature, Cullen says, and to make things easier you can use a digital thermometer.



List of Ingredients




6 ounces good-quality bittersweet or semisweet chocolate, tempered (see note)
1 (10-ounce) bag very fresh marshmallows
Creamy Caramel Coating, cooked to 235 degrees (recipe follows)


Recipe



Line 2 baking sheets with parchment paper or silicone mats. Temper chocolate in a small bowl or microwave container. Holding each marshmallow by 1 end, dip it into chocolate, covering bottom and about 1/4 inch up the sides. Shake it and scrape excess off on edge of bowl as you lift it.

Place each marshmallow, chocolate side down, on prepared baking sheet. Repeat with remaining marshmallows. Work quickly so chocolate doesn't harden before all are finished. Refrigerate until chocolate is set, 5 to 15 minutes.

Meanwhile, prepare Creamy Caramel Coating and set aside in a warm place.

Remove marshmallows from refrigerator. If chocolate has been properly tempered and is fully set, they will adhere slightly to parchment paper but will lift off cleanly, without leaving a mark. Slide a small palette knife under each marshmallow first to release it. Any leftover chocolate can be reused.

When dipping marshmallow tops in Creamy Caramel Coating, the caramel should be thick and fluid but not runny. If too cool and stiff, heat in microwave or over low heat, stirring occasionally, until barely warm to the touch. Grasping chocolate end of marshmallow with fingers, dip other half about 1/2 inch deep; shake gently to remove excess.

Set marshmallow, caramel up, back on baking sheet. (If caramel drips down sides of marshmallow, it is too warm.) There should be a stripe of white marshmallow between chocolate and caramel.

Repeat with remaining marshmallows. If caramel becomes too stiff, gently rewarm. Serve the same day. There will be leftover caramel, which can be reused.

Makes about 40 Mad Cap marshmallows.

Note: Chocolate that is being melted to work with must be retempered (bought chocolate has already been tempered once for appearance and handling). Tempering is a simple process of melting, cooling and stirring. An easy way to do it at home is to reserve about 1/3 of the chocolate and melt the rest in a microwave or double boiler until completely smooth. Finely chop the portion set aside. Stir chopped chocolate into melted chocolate; continue to stir occasionally, gently, until all lumps are melted and chocolate has cooled to the touch (test with skin just below lower lip).

Work quickly once chocolate is tempered. If chocolate becomes too cool, it will thicken and be difficult to work with.


Creamy Caramel Coating
1 cup sugar, divided
2 tablespoons water
1/2 teaspoon fresh lemon juice
1 cup whipping cream
1/4 teaspoon salt
1 cup light corn syrup
1/4 cup ( 1/2 stick) unsalted butter, cut into pieces
1 teaspoon vanilla extract
Fill half full with ice water a bowl large enough to accommodate bottom of a heavy, medium-size saucepan.

In saucepan, gently stir together 1/2 cup sugar, water and lemon juice. Using a wet pastry brush, wash down sides of pan. Bring to a boil over medium-high heat and cook, undisturbed, occasionally washing down sides of pan, until sugar starts to color around edges. Gently swirl pan to even the color and continue to cook until mixture turns a light amber. Immediately remove from heat and, at arm's length, gradually stir in cream; it will bubble up.

Add remaining 1/2 cup sugar, salt, corn syrup and butter. Cook over low heat, stirring occasionally, until caramel dissolves and butter melts. Wash down sides of pan again and increase heat to medium-high.

Insert a thermometer and cook until temperature reaches 234 to 246 degrees, according to recipe in which coating is used (235 degrees for Mad Caps), 6 to 8 minutes. Immediately remove from heat.

Plunge bottom of pan into ice bath a few seconds to stop cooking. When bubbles subside, stir in vanilla. Use immediately or pour into a heatproof container. Let cool, cover and refrigerate.

Creamy Caramel Coating keeps up to 2 weeks, covered and refrigerated, because cream has been boiled briefly at high temperature. Reheat in a microwave, checking frequently, or over low heat on stove, stirring occasionally, until fluid but still thick.

Makes about 2 cups.