Sunday, April 5, 2015
Easter Candy 2015
There were fewer confectioners in the kitchen this year, so I had more hands-on than I have in a while. Trying to keep tabs on the various recipes and mixing ingredients at the same time was a challenge! Our prime decorator and one of our dippers were unable to attend; a couple of us tried out new tasks.
Turns out that Skippy's Natural peanut butter separated in the peanut butter eggs after they were dipped. Sadness. They taste great, but leave little oily spots where they sit. I discovered Ghirardelli melting wafers in December for the dipped molasses cookies. I wasn't happy at using fake white chocolate on our lovely confections. However, the fact we managed to dip the entire set of Oreo truffles without seizing the coating? Sold. We will definitely be doing that again next year. We also managed to go through the whole 2 lbs of dark chocolate for dipping without seizing any of it. Excellent! Come to think of it, the milk chocolate stayed perfectly smooth as well.
The straw nests came out beautifully, as usual. It was a good (dry) day for making toffee and the paves came together without any issues. (I cut them a bit too big... but oddly enough I was the only one to complain about that.) The ginger nut clusters seemed to magically appear out of nowhere, so that prep must have gone without a hitch. We used the leftover dark chocolate to dip biscotti (and I think I ended up with all of them!).