Authors: Sammi Carter

Sucker Punch (36 page)

BOOK: Sucker Punch

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Remove from heat.

Beat the egg whites in a large mixing bowl until stiff peaks form. Pour hot sugar mixture slowly, in a very thin stream, over the egg whites while beating constantly at high speed with an electric handheld mixer. Add vanilla and continue beating just until mixture holds its shape (3-4 minutes).

Stir in chopped cherries and drop by rounded teaspoonfuls onto wax paper.

Let cool.

Strawberry Lollipops

Makes 10

1 cup sugar
½ cup water
1 cup light corn syrup
¼ teaspoon strawberry flavor oil
(can substitute other flavors if desired)
Red food coloring

Before getting started, spray the inside of your candy molds and a cookie sheet with nonstick spray. Line up your molds on the cookie sheet so they’re ready when you are. Place lollipop sticks into the molds, and then put the molds and the cookie sheet into the freezer.

Combine the sugar, water, and corn syrup. Cook to 300° on a candy thermometer (hard-crack stage.)

Remove from heat, and add flavoring and food coloring. Stir for approximately 2 minutes, then pour the hot candy into the cooled molds.

If your candy hardens before it’s all poured, place the pan over low heat to soften again.

Allow to cool at room temperature, or put them in the refrigerator for faster cooling. When cooled, remove the lollipops from the molds and cover with decorative bags.

Marshmallow Caramel Pillows

Makes 32 pillows

16 large marshmallows
1 cup finely chopped nuts (optional)
1 cup toasted coconut (optional)
1 cup sugar
¼ cup water
½ cup cream
1 cup light corn syrup
1 tablespoon butter
1 teaspoon vanilla extract
⅛ teaspoon salt
32 paper or foil candy cups

Begin by setting out 32 paper or foil candy cups. Cut the marshmallows in half widthwise and set aside. Place the chopped nuts and coconut in separate bowls and set aside.

Combine the sugar, water, cream, and corn syrup in a small saucepan and cook over medium heat, stirring constantly, until the sugar dissolves. Insert a candy thermometer and stir in the butter until it’s melted. Continue to cook, stirring occasionally to prevent scorching on the bottom. Cook until the caramel reaches 238°. Remove from heat.

Stir in the vanilla and salt. Allow the caramel to stand for 10-15 minutes to thicken and cool to approximately 175°.

Using a fork, drop a marshmallow half in the caramel and turn it over until it is completely covered. Remove the marshmallow from the caramel and roll it in the nuts or coconut if desired until it’s covered. Place the finished marshmallow caramel pillow in a candy cup so it retains its shape.

Repeat the caramel and coating steps with the remaining marshmallows. If the caramel becomes too stiff for easy dipping, place it over low heat for a minute or two until it becomes easy to work with.

Allow pillows to set fully at room temperature before serving. Store in an airtight container.