lollipops

these are rather simple

but

it is important 

that your 

thermometer is accurate

and

humidity levels are at a minimum

lollipops

2 cups sugar

2/3 cup corn syrup

1/2 tsp cream of tartar

1/4 cup water

2 tsp flavor (if using extract--much less if using oils)

food color

place sugar, corn syrup, cream of tartar and water in a heavy bottomed pot. stir to combine, and wash down sides with a pastry brush dipped in a bit of water.  place on very low heat and stir until the sugar has melted and the liquid begins looks clear.  cease stirring and insert candy thermometer.  allow to boil, untouched until the syrup reaches 290F.  don't loose patience, keep the fire on very low.  at 290F, begin to watch very carefully.  i like to allow the temp to come all the way to 310F, but if you are making a light colored pop, you may want to stop at 300F, as the sugar begins to develop a color around 295F.  when you reach your desired temperature, add the food color and flavoring, and swirl to incorporate.  keep the pot on the fire and allow it to come back up to temperature (300F or 310F respectively).

carefully pour into your molds, or onto a greased sheet of foil.  add sticks and then allow to cool at room temperature.

(makes about 18-20 2" pops)

blood orange caramel sauce

honestly

i don't know how much more i can do

with these bloody oranges

i have

sugared and squeezed them

turned them into jam, jelly and marmalade

rendered them drunk with vodka

tossed them in salads

lifted the flavor of cakes

and 

eaten them out of hand

and now 

i have boiled them into a golden-sticky-sugary delight

so delicious

that i am going to crown myself

the caramel queen

of

orange grove

 blood orange caramel sauce

(printable recipe)

2 cups granulated sugar

1/2 tsp sea salt

1/2 cup blood orange juice

2 Tbs unsalted butter--room temperature

1 cup heavy cream--room temperature

place the sugar, salt and orange juice in a heavy bottomed saucepan over low heat.  bring to 275F for 3 full minutes.  quickly add the butter and cream.  be careful as it will boil up and spatter.  stir to combine and bring back to the heat.  cook to 225F while stirring constantly, letting it sit at that temperature for a full 3 minutes. remove from heat and allow to cool.  use while still slightly warm, or at room temperature. keep in refrigerator for approximately 3 weeks...if it lasts that long!

great over ice cream or in your morning tea

more recipes using blood oranges
arancello
sugared orange tea cake
sugared oranges

rock candy

my kitchen has been looking like a science lab lately

not because 

it is pristinely clean

with
clutterless counter tops

and
nerdies wandering around

but because

i have been making
rock candy

several attempts

i might add

it all started out innocently enough

sugar

water

string

but then

i got sassy

like i am debeers or something

i thought it would be

fun and cheeky

to make

rock candy jewels

something 

for a

big night out

i settled on 

 drop earrings

simple, right?

here is the rub

the fun flew faster 

than a spy plane

out this nerdies door
while
obsessive took its place

in the end

i got the perfect pair

 

now

i'm not sure

if i should
 wear or eat 

them
rock candy
(printable recipe)
2 cups water
4 cups sugar
food coloring (optional)
up to 1 tsp flavoring (optional)
baker's twine 
granulated sugar
cut the baker's twine to desired length. tie the twine off to a wooden skewer or pencil.  this will allow you to suspend it in the syrup. Dip the twine in water, then roll in a bit of granulated sugar to coat.  allow to dry while you make the syrup.
bring water and 1 cup of sugar to a simmer in a saucepan.  while the water is still simmering, add sugar, 1 cup at a time, stirring and ensuring the sugar has completely dissolved before adding the next cup.  once all sugar is incorporated, remove from heat and add coloring and flavoring.  allow the syrup to cool slightly, then pour into a clean and sterilized glass jar or tall glass.  you will need a separate glass for each rock candy you want to make.
suspend the twine in the syrup being careful that it does not touch the bottom or sides of glass.  crystals should begin to form in about 4 hours.  if there is no activity within 24 hours remove the twine, pour the syrup back into a pot and heat to a simmer.  return to the clean and sterilized jar and start again.  if you see excessive crystallization on the sides of the jar or glass, remove the twine and perform the above steps, otherwise you will have a glass full of hard sugar crystals.  
check your twine daily. when you have the rock candy of your desire, remove from the syrup and allow to hang dry for a few hours.

whipped again

nothing shows that you are

 "whipped" 

better than

meringue hearts

easy  to make

but not easily forgotten

whip some up 

 your

valentine

will be ever so pleased

(for the meringue recipe click here)

this is how i plan to deliver 

to my 

valentine

please don't freak out. 

this is very old, from england

in the victorian style of taxidermy

and while a bit

macabre

reminds me of

my childhood collection

of

beatrix potter books and figurines

which have found a new home

in my memories

here is a pic of how I managed to make all my hearts uniform

I used a heart cookie cutter, and traced onto a piece of kitchen parchment. I then turned it to the reverse, and spread (although you can pipe) the meringue to the reaches of my outline

I then sprinkled with colored sugar in the colors of february