DULCES :D

DULCES :D

LAIA M.ORTIZ LOPEZ SOFIA N. PANTOJA DAVILA

5TO GRADO

ROCK CANDIES Ingredients 4 (12-oz.) glass canning jars.

4 (7-inch) pieces clean kitchen string.

4 wooden skewers or pencils.

4 1/2 cups sugar.

2 cups water.

10 drops red food coloring* 1/8 teaspoon cinnamon oil* 2 teaspoons vanilla extract.

Process: FIRST STEP:

Rock candy is a simple sugar candy that can double as a science experiment. The process can take up to a week, but it’s fun to watch the sugar crystals growing over time. Note that the exact quantity of sugar syrup you will use depends on the size of the jar you have. If you want to make several pieces of rock candy, use multiple jars and skewers, and double or triple the sugar syrup solution as necessary. For easily printable instructions, please see the rock candy recipe.

Prepare your materials: wash a glass jar thoroughly with hot water to clean it. To make rock candy on a wooden stick, cut a thin skewer until it is slightly taller than your jar. Use clothespins balanced across the top of the jar to clip it into place. This method is illustrated above. Alternately, you can make your rock candy on a string instead. Cut a length of thick cotton thread or kitchen twine a few inches longer than the height of the jar, and tape it to a pencil. Place the pencil across the lip of the jar, and wind it until the thread is hanging about 1 inch from the bottom of the jar. Attach a paper clip to the bottom of the thread to weigh it and ensure it hangs straight down.:

ROCK CANDY

SECOND STEP:

Wet your thread or wooden skewer, and roll it in granulated sugar. This base layer will give the sugar crystals something to “grab” when they start forming.

Set the thread or skewer aside to dry while you prepare your sugar syrup.

THIRD STEP: Place the water in a medium-sized saucepan over medium heat and bring it to a boil.

FOURTH STEP: Begin adding the sugar, one cup at a time, stirring after each addition. You will notice that it takes longer for the sugar to dissolve after each addition.

FIFTH STEP: Continue to stir and boil the syrup until all of the sugar has been added and it is all dissolved. Once the syrup is entirely liquid and smooth, remove the pan from the heat.

SIXTH STEP: If you are using colors or flavorings, add them at this point. If you are using an extract, add 1 tsp of extract, but if you are using flavoring oils, only add ½ tsp, and make sure you don’t stand right in front of the pan —the scent can be very strong as it rises in the steam. Add 2-3 drops of food coloring and stir to ensure even smooth color.

ROCK CANDY SEVENTH STEP: Allow the sugar syrup to cool for approximately 10 minutes off the heat. Place a large-mouthed funnel over the top of the jar

EIGHT STEP: Carefully pour the hot syrup into the jar through the funnel.

NINTH STEP: Carefully lower the sugared skewer or string until it hangs about 1 inch from the bottom and fasten at the top with clothespins or balanced from a pencil. Do not let the end of the skewer or string come too close to the bottom or sides of the jar, or else the rock candy will grow into the sides of the jar.

Carefully place your jar in a cool place, away from harsh lights, where it can sit undisturbed. Cover the top loosely with plastic wrap or paper towel. You should start to see sugar crystals forming within 4-6 hours. If you have seen no change to your skewer or thread after 24 hours, try boiling the sugar syrup again and dissolve another cup of sugar into it, then pour it back into the jar and insert the string or skewer again.

TENTH STEP: Allow the rock candy to grow until it is the size you want. This process will take up to a week, depending on how large you want your rock candy. Don’t let it grow too large, otherwise, it might start growing into the sides of your jar! Once it has reached the size you want, remove it and allow it to dry for a few minutes, then enjoy or wrap in plastic wrap to save it for later.

MOCHI INGREDIENTS: 1 cup Mochiko (sweet rice flour or Mochi flour) (160g) 3/4 cup water (180ml) 2 cups sugar (400g) cornstarch.

Anko (sweet red bean paste) or.

Green Tea Ice Cream if you want.

FIRST STEP: Steam the mochigome until it softens. Keep it hot!

In our particular case, we used seriou ( / /steaming baskets) as we are making mochi for an entire school and will need to quickly be able to add hot mochigome to our wooden mortars.

蒸籠 せいろう

MOCHI SECOND STEP: Add hot, glutinous rice (mochigome) to the wooden mortar.

THIRD STEP: Add water and quickly begin to grind the mochigome with the wooden pestles, and or wooden hammers.

FOURTH STEP: Add water & knead the water into the mochi (like kneading dough).

MOCHI FIFTH STEP: Hammer the mochi like a madman, but pace yourself.

SIXTH STEP: Have another person to add water and quickly knead water into the mochi between each strike

SEVENTH STEP: Repeat steps 5 & 6 over and over until you get the mochi consistency you want.

LOLLIPOPS INGREDIENTS: Sugar, Corn Syrup,Citric Acid,Salt(Butterscotch only), Titanium Dioxide color, Artificial and NaturalFlavors and Artificial Colors. (FD&C Yellow 5, Red 40, Red 3, Yellow 6 and Blue 1)and Soya Lecithin.

FIRST STEP: Get your cookie sheet or marble slab and place upside down be sure to wrap the desired flat surface with parchment paper spray the candy funnel with the pam/crisco so the candy does not stick to it also spray the molds with the pam/crisco fill a cup with warm water and place the pastry brush in it

LOLLIPOPS SECOND STEP: take the sauce pan on medium heat and add in 1/2 cup of water, 1/3 cup corn syrup, 1 cup of sugar and 1/4 teaspoon cream of tartar stir this mixture until the sugar crystals dissolve begin to stir again and wipe the edges with the pastry brush in warm water (this stops the crystallization process from ruining your AWSOME lollipops) when the mixture begins to boil stop stirring and place the candy thermometer into the boiling mixture (DO NOT let the thermometer to touch the bottom or sides) once the thermometer reads 300 degrees or hard candy crack immediately take the pan off the stove and let cool to about 275 degrees now add the 1/4 to 1 teaspoon of flavoring, 2 or 3 drops of food coloring and 1 to 2 teaspoon of citric acid (add maybe a little more citric acid if you want them sour or add less to make them sweeter)

THIRD STEP: ok so once you add the coloring,flavoring and citric acid quickly move and pour the boiling mixture into the candy funnel (WARNING DO NOT TOUCH ANY OF THE BOILING MIXTURE) pour mixture into moldslet the candy cool in the mold for about 10 to 12 minutes

LOLLIPOPS FOURTH STEP: take the molds and turn upside down grab both ends of the mold and bend or shake untill all the lollipops fall out you should now find your lollipops GOOD FOR YOU enjoy your lollipops but if your one who likes to supply parties you can wrap your lollipops

FIFTH STEP: if you like the lollipops wrapped use the cellophane wrap and place over the lollipop, twist the bottom and use the twist tie or cellophane tape to close the bottom

MACARONS INGREDIENTS: 1 ¾ cups powdered sugar (210 g) 1 cup almond flour, finely ground (95 g) 1 teaspoon salt, divided.

3 egg whites, at room temperature. ¼ cup granulated sugar (50 g) ½ teaspoon vanilla extract.

2 drops pink gel food coloring.

FIRST STEP: Sift together the powdered sugar and almond meal

SECOND STEP: Whip your egg whites until frothy with the whisk attachment and add cream of tartar. Slowly add in your powdered sugar. Whip until soft glossy peaks form. This can take 5-10 minutes. *pro-tip – leave your egg whites uncovered in the fridge overnight before you whip them to dry out. A lot of pros do this and it’s called aging the egg whites.

THIRD STEP: Add the vanilla (or other flavoring) to your meringue. Whip egg whites until thick glossy but still soft peaks form.

MACARONS FOURTH STEP: VAdd a drop of food coloring to the tip of your whip if you want to color your macacrons

FIFTH STEP: Add in 1/3 of your almond mixture and fold by taking your spatula and going around the edge of the bowl just under the batter, then cut through the center. Repeat this until you don’t see any dry spots.

SIXTH STEP: Add in the rest of your dry ingredients and continue folding

SEVENTH STEP: Test your batter to see if it flows off the spatula. If it falls in clumps it’s too thick. Keep folding.

EIGHT STEP:

Once your batter falls from the spatula in a ribbon, try and draw a figure 8. If the batter doesn’t break, it’s ready. You will also notice the edges of the batter begin to turn glossy and the mixture oozes very slowly. The ribbon should dissolve back into the batter after about 20 seconds.

MACARONS NINTH STEP: Cool the macarons on the sheet for 10-15 minutes, and then transfer the macarons to a wire rack to cool completely.

TENTH STEP: To make the buttercream filling, in a medium bowl, beat the egg yolks slightly with a whisk and add sugar . Continue to whisk until the mixture is pale and sugar is mostly dissolved. Stir in the milk. Transfer the egg yolk mixture into a small saucepan and heat over low heat, stirring frequently. Continue to cook until it’s thick like pudding, about 5 minutes. Transfer the mixture back to the bowl and bring it to room temperature. Stir in the butter in three batches. Add vanilla extract and continue to mix until smooth.

ELEVENTH STEP: To assemble, transfer the buttercream filling into a pastry bag and fill the macarons.

CANDIES WITH LAIA AND SOFIA

www.candieswithlaia&sofia