Sweets and Treats
Page 5
Spread the pecans in a pie pan and toast in the oven for about 5 minutes, until fragrant. Set aside and turn off the oven.
In a medium saucepan, combine the sugar, buttermilk, butter, honey, and fine sea salt and cook over medium-high heat, stirring occasionally, until the butter has melted and the sugar has dissolved. When the mixture comes to a boil, brush the sides of the saucepan with a pastry brush dipped in water, to remove any sugar crystals; do not stir again. Reduce the heat, insert a candy thermometer, and simmer, without stirring, until the thermometer reaches 238°F (this is the “soft ball stage”), 10 to 15 minutes. The fudge will be pale golden and smell of toffee.
Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment (or use a medium mixing bowl and a handheld mixer). Turn the mixer on to medium-high speed and beat, scraping down the sides of the bowl, until the fudge is thickened, stiff, and matte, 5 to 8 minutes.
Add the toasted pecans and lemon zest and mix until combined. The fudge may break up when you add these ingredients, but continue to mix, and it will become smooth again.
Transfer the fudge to the prepared pan and use an offset spatula to smooth the top. Sprinkle with flakes of sea salt, if desired. Let set for at least an hour, then remove from the pan, and cut into squares.
The fudge can be stored in an airtight container at room temperature for up to 1 week.
Vanilla Marshmallows
Makes 12 large or 24 small marshmallows
Marshmallows are enjoyed all year round (think s’mores!), but marshmallow season in the bakery is from October through February. Our customers love them in our hot chocolate or just by themselves as a snack. You can make flavored marshmallows using this recipe as the foundation; just replace the vanilla extract with your favorite flavor.
3 cups granulated sugar
1¼ cups light corn syrup
¼ teaspoon fine sea salt
4 envelopes unflavored gelatin
4 teaspoons pure vanilla extract
2 cups confectioners’ sugar
Special Equipment
Candy thermometer
Spray a 9-by-13-inch baking pan lightly with nonstick spray, then coat the pan generously with confectioners’ sugar.
In a large saucepan, stir ¾ cup water, the granulated sugar, corn syrup, and salt over medium heat until the sugar is dissolved. Insert a candy thermometer and, without stirring, bring to a boil, then cook until the mixture reaches 240°F, about 10 minutes.
Meanwhile, pour ¾ cup water into the bowl of a stand mixer fitted with the whisk attachment (or use a large mixing bowl and a handheld mixer), sprinkle the gelatin over the top, and stir on low speed so that the gelatin softens.
With the mixer on low speed, gradually pour the hot sugar mixture into the gelatin mixture, then blend, gradually increasing the speed to high, until the mixture is fluffy and stiff, 10 to 12 minutes. Turn the speed to low, add the vanilla, and mix to incorporate.
Pour the mixture into the prepared pan and smooth the top with a rubber spatula that has been sprayed with nonstick spray. Let the marshmallow sit at room temperature for 4 to 6 hours, until firm.
Fill a bowl with 2 cups confectioners’ sugar. Invert the pan onto a smooth work surface and unmold the marshmallow. Lightly coat a serrated knife with nonstick spray, then cut the marshmallow into 12 or 24 squares, depending on your preference. Pull apart the squares and toss each marshmallow in the confectioners’ sugar to coat all over.
Store in an airtight container for up to 1 week.
Variations
Peppermint Marshmallows:
Substitute 1 teaspoon peppermint extract for the vanilla.
Chocolate Marshmallows:
Substitute chocolate extract for the vanilla, and add 3 tablespoons Dutch-processed cocoa powder along with the chocolate extract.
Cotton Candy Meringues
Makes 12 meringues
These sweet confections are light and airy, with a delightful chewy texture. Made with egg whites and sugar, and without flour, they are the perfect treats for gluten-free friends. I like to tint these cookies in pastel shades to match our cupcakes.
4 large egg whites, at room temperature
¼ teaspoon cream of tartar
1 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1 ½ teaspoons pure vanilla extract
Liquid gel food coloring (optional)
Special Equipment
One 3-inch round cookie cutter
Position a rack in the lower third of the oven and preheat the oven to 250°F. Line a baking sheet with parchment. Using a 3-inch round cookie cutter as a guide, trace 12 circles at least 1 inch apart on the parchment, then turn the parchment over to use these circles as your guide.
In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using a handheld mixer), whip the egg whites and cream of tartar on high speed until the whites form soft peaks. Gradually add the sugar and cornstarch, then whip until the meringue forms stiff, shiny peaks.
Remove the bowl from the mixer and gently fold in the vinegar and vanilla. Fold in a few drops of food coloring, if using.
Using a large spoon, gently scoop mounds of meringue, about 2 inches high, onto the traced circles on the prepared baking sheet. Smooth the sides with a butter knife.
Bake the meringues for 1¼ to 1 ½ hours, until they are set to the touch. Turn the oven off and let the meringues cool in the oven for 1 ½ hours.
The meringues can be stored in an airtight container at room temperature for up to 5 days.
Butter Mints
Makes 8 dozen mints
Every spring, my mother would make these precious little mints, tinting them like colored Easter eggs in all my favorite pastel shades. They look lovely sitting in a candy dish, or you can fill clear cellophane bags with these mints and give them as party favors or hostess gifts. For more creative ways to package Butter Mints and other sweets, see here.
8 tablespoons (1 stick) unsalted butter, at room temperature
1 teaspoon fine sea salt
7 cups confectioners’ sugar, sifted
⅔ cup sweetened condensed milk
1 tablespoon peppermint extract
Liquid gel food coloring—choose four colors
Line a 9-by-13-inch baking pan with parchment.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and salt together on medium speed for 2 minutes. Add the confectioners’ sugar, sweetened condensed milk, and peppermint extract, turn the speed to low, and mix until the mixture gathers into a ball.
Remove the mixture from the bowl, divide it into 4 portions, and form each one into a ball. To color the mixture, add 1 drop of food coloring to one portion, kneading to incorporate it evenly, then add more drops as necessary to darken the shade, kneading to incorporate the color thoroughly. Repeat with the remaining 3 portions, using a different color for each.
One at a time, lay each portion on a work surface lightly dusted with confectioners’ sugar and roll by hand into a 1-inch-thick rope. Using a paring knife, cut into 1-inch-thick pieces. Layer the mints between sheets of wax or parchment paper in the prepared pan.
Cover the mints with plastic wrap and refrigerate for at least 4 hours.
The mints will keep refrigerated in an airtight container for up to 1 week.
Pecan Brittle
Makes ½ pound
While we have many peanut farms in Georgia, we are also blessed with an abundance of pecans. And since we also have a number of customers with peanut allergies (including me!), Griff adapted a traditional peanut brittle recipe, using pecans instead. This brittle has the same crackle as the original, but the pecans impart a deeper, warmer flavor.
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br /> 2 cups sugar
1 cup light corn syrup
2 cups pecan halves, toasted
½ teaspoon fine sea salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
½ teaspoon baking soda
Special Equipment
Candy thermometer
Generously butter a baking sheet.
In a large heavy saucepan, combine the sugar, corn syrup, and 1 cup water and stir over medium-high heat until the sugar dissolves. Insert a candy thermometer and cook, without stirring, until the sugar syrup reaches 238°F. Add the pecans and salt and stir until the mixture reaches 300°F. Immediately remove the brittle from the heat and stir in the butter, vanilla, and baking soda.
Pour the brittle onto the prepared baking sheet and spread it evenly with a heatproof spatula. Let cool completely.
Break the brittle into bite-sized pieces. Store in an airtight container for up to 2 weeks.
Clever Ideas for Packaging Food Gifts
When it comes to vintage treasures, I am like a magpie collecting all of my favorite things. Griff and I both enjoy scouring the flea markets and shops around Savannah and elsewhere during our travels.
We share our great finds with others by using our vintage trinkets to package gifts of cookies and confections. Tall clear jars such as antique battery jars, biscuit jars, and even Mason jars are great for holding handmade treats. Blow up an image of one of your favorite recipe cards and wrap it around the jar, then finish it off with a fun tea towel tied with ribbon.
Look for small picnic baskets, colorful old bread boxes, vintage cake carriers, or little suitcases. Filled with your homemade goods, these make great gifts. You might want to tuck in an unscented votive candle set in a bone china teacup. Teacups make great tea-light holders to create a dim glow at an evening picnic or on a table in the kitchen. Use pretty fluted paper cups to hold separate stacks of cookies and clusters of truffles in a vintage biscuit tin.
Throughout the year, collect vintage boxes and tins, and keep a stash of ribbon on hand for unexpected occasions or guests. Fill the tin with something homemade, and your recipient will have a sweet to snack on and a keepsake to cherish or pass on to someone they love.
Salted Caramel Popcorn
Makes about 10 cups
Warning: this stuff is addictive! Back up, Jack—homemade caramel-coated popcorn is so much better than anything out of a box. You can even hide a fun holiday-inspired prize at the bottom of each serving if you like.
10 cups popped corn (about ⅓ cup unpopped kernels)
1 cup packed light brown sugar
¼ cup light corn syrup
6 tablespoons unsalted butter
¼ teaspoon fine sea salt
1 tablespoon pure vanilla extract
½ teaspoon baking soda
1 ½ cups whole almonds
1 teaspoon flaky sea salt, such as Jacobsen or Maldon
Special Equipment
Candy thermometer
Preheat the oven to 250°F. Line a baking sheet with parchment.
Butter a very large bowl. Pour in the popped popcorn.
In a medium heavy saucepan, combine the brown sugar, corn syrup, 2 tablespoons water, the butter, and fine sea salt and give it all a good stir, then cook over medium heat, stirring, until the sugar has dissolved and the butter is completely melted. Insert a candy thermometer and cook until the mixture reaches 250°F, about 5 minutes.
Remove the pan from the heat and quickly but carefully whisk in the vanilla and baking soda. The mixture will bubble and foam and start to lighten in color.
Pour all of the caramel goo over the popcorn, using a heatproof spatula to make sure that it is all coated as evenly as possible. Stir in the almonds.
Spread the caramelized popcorn on the prepared baking sheet in a single layer. Bake for 45 minutes to 1 hour, tossing it every 15 minutes or so and checking for color toward the end of baking, until the popcorn is golden brown and smells delicious. Sprinkle with the flaky sea salt. Set aside to cool completely or eat it warm!
The popcorn can be stored at room temperature in an airtight container for up to 3 days.
Sorghum-Molasses Chips
Makes ½ pound
These are one of my absolute favorite candies. They are based on the classic honeycomb candy, except we use sorghum molasses instead. Sorghum has a slightly sweet earthy flavor, which adds a deep richness to this candy that is pretty amazing.
1 ½ cups sugar
3 tablespoons unsalted butter
¼ teaspoon cream of tartar
½ cup sorghum molasses (see here)
2 ½ teaspoons baking soda
6 ounces dark coating chocolate
Special Equipment
Candy thermometer
Line a baking sheet with parchment.
In a large heavy saucepan, combine the sugar, ⅓ cup water, the butter, and the cream of tartar and heat over medium heat, stirring to dissolve the sugar. Insert a candy thermometer and bring the mixture to a boil, without stirring, then cook until it registers 250°F.
Add the molasses, without stirring, and continue to boil until the sugar mixture registers 295°F. Remove from the heat, sift the baking soda over the mixture, and whisk for 10 to 20 seconds to incorporate. The mixture will bubble up—don’t be alarmed, that will create the honeycomb texture.
Quickly pour the candy onto the prepared baking sheet (do not spread the mixture) and let cool completely. Once the candy has cooled, break it into pieces about 2 inches in size.
Put the chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water), and melt the chocolate, stirring occasionally, until smooth. Remove from the heat.
Using tongs or a fork, dip each piece of candy into the chocolate to coat it fully, then shake the excess chocolate from it and place on the prepared baking sheet. Let the chocolate cool and set.
Store the chips in an airtight container at room temperature for up to 1 month.
Sorghum Is Liquid Gold
Sorghum is one of my favorite ingredients. Its flavor is very complex: rich, sweet, fruity, caramely, and a little earthy, all at the same time. Sorghum is often used in biscuits, pies, and cakes, but you can also add a little to soups, sauces, and vinaigrettes. It is like liquid gold in our kitchen because it gives such character to everything it touches.
Sorghum syrup is a Southern ingredient that dates back to the mid-1800s. Traditionally sorghum production was a family-centered business, and even today it is still made by a few families who honor the history and old-world methods of milling sorghum by horse or mule, crushing the stalks, and then cooking the syrup in large vats over an open fire.
Although it is often referred to as sorghum molasses because it is thick, golden, and rich, sorghum is not molasses at all. It is made from the stalks of sweet sorghum cane, while molasses is a by-product of refined sugar.
Resources
We have included in this list some of our absolute favorite places in Savannah and online. If you visit any of our local Savannah shops, be sure to tell them that we sent you!
Anson Mills
(803) 467-4122
ansonmills.com
An artisanal mill in South Carolina that hand-mills grits, rice, cornmeal, and specialty flours from organic heirloom grains.
Anthropologie
(800) 309-2500
anthropologie.com
I love their vintage-inspired home goods like the copper measuring cups, beautiful hand-painted measuring spoons, bakeware, and whisks.
Bell’occhio
10 Brady Street
San Francisco, CA 94103
(415) 864-4048
bellocchio.com
A wonderland filled with treasures and charm. I love to use the blackboard oilcloth to write my menu displays and the filet mignon string bag to take to the farmers’ market. Bonus—all purchases are gift-wrapped in their signature snappy wrapping.
Emily Isabella
(608) 695-8846
emilyisabella.com
We love Emily’s note cards and tea towels—especially the one inspired by her favorite bakers.
Etsy
etsy.com
An online community of artisans buying and selling handcrafted and vintage items.
Everyday Is a Holiday
everyday-is-a-holiday.blogspot.com
Art inspired by baked goods and vintage treasures? Yes, please! We adore our sign from them, which says, “Keep calm and have a cupcake.”
Fabrika
2 East Liberty Street
Savannah, GA 31401
fabrikafinefabrics.com
Fabrics, notions, and gifts.
Fishs Eddy
889 Broadway
New York, NY 10003
(212) 420-9020
fishseddy.com
Vintage dishes, glasses, and serveware, kitchen linens, and so much more. It’s a treasure trove of everything I love all in one place.
Hedley & Bennett
(213) 744-1355
hedleyandbennett.com
Our absolute favorite source for cooking aprons. They are made in the U.S.A., and they are good-looking too. We wear them loud and proud.
Herriott Grace
(647) 346-5046
herriottgrace.com
A supplier of hand-carved and hand-turned wooden objects, including rolling pins, cake pedestals, spoons, and serving boards, as well as kitchen linens, cake flags, and cookie cutters.
Jacobsen Salt Co.
(503) 719-4973
jacobsensalt.com
Beyond their flake and kosher sea salts, this nationally recognized brand also offers a wide variety of seasonings, spice blends, and other pantry staples.
Katie Runnels
(479) 684-6885