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Easy Chocolate Cake

Nuts are a great addition to many Candies. Their crunch can offset chewy or soft candies, while their slightly savory, slightly sweet flavor is a good counterpoint to Sugar and Chocolate. Hazelnuts, Almonds, peanuts, walnuts, pecans, pistachios, and macadamias are the most common nuts called for in candy recipes, although others can also be used. Because some recipes require Skinning Nut, Storing Nut, Chopping Nut or Roasting Nut, knowing how to prepare nuts for candymaking is essential for successful nut confections.

How to Roast and Skin Nuts

* Hazelnuts: Hazelnuts are commonly sold with their thin, papery skins still on the Nuts, so they need to be skinned before they can be used. The skins are not harmful, but their taste and texture are not desirable in candies or other baked goods. To skin them, first toast them by spreading the Nuts in a single layer on a a baking sheet. Bake them at 325 degrees until they give off an aroma, and their skins are brown and split. This should take about 7-10 minutes, depending on the amount of Nuts. Check the Nuts every few minutes while toasting, and shake or stir the Nuts so they toast evenly. Remove them from the oven when they are fragrant and brown, and allow them to cool at room temperature. Once they are cool enough to handle, rub the Nuts between two clean kitchen towels. The skins will come off with the friction, leaving clean and toasted Nuts. A small amount of skin remaining on the Nuts is normal.

* Almonds: Almonds are sold in various states of preparation: whole, sliced, or slivered, blanched or natural. It is easy to find whole Almonds that have been skinned, but these are typically more expensive than “natural” Almonds, so if cost is a consideration, you might want to skin them yourself. To skin whole Almonds, drop them in boiling water and let them cook for 1 minutes, then drain the Nuts and let them cool. Once they are cool enough to touch, pinch the Nuts between your fingers and the Nuts will slide out of the skin. To toast Almonds, spread them in a single layer on a baking pan. Bake at 325 degrees until they are light brown and fragrant, about 5-10 minutes depending on the amount of Nuts. Check the Nuts frequently and stir them to ensure even toasting.

* Other Nuts: To toast walnuts, pecans, pistachios, macadamias, and other Nuts, follow the same procedure as for toasting Almonds: spread them in a single layer on a baking pan. Bake at 325 degrees until they are light brown and fragrant, about 5-10 minutes depending on the amount of Nuts. Check the Nuts frequently and stir them to ensure even toasting. Always cool your Nuts before chopping them. Nuts have a great deal of oil that has been brought to surface by the heat, and the oil must be allowed to be reabsorbed, or the Nuts could turn greasy during chopping.

Related : Easy Chocolate Cake Recipe

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Easy Chocolate Cake

One thing most candy recipes have in common is their copious use of Sugar. It’s important to know the distinctions between different types of Sugar products, so that your Candies are successful.

* Granulated Sugar: This is derived from either beets or sugarcane, and when a recipe calls for “Sugar” or “white Sugar,” it is referring to granulated Sugar.

* Brown Sugar: This is granulated Sugar with molasses added. It comes in “light” and “dark” varieties; light brown Sugar has a milder flavor and is usually recommended for candy making. Brown Sugar should be packed down in a measuring cup while measuring. Generally, brown Sugar should not be used to replace other Sugars.

* Superfine Sugar: Also called caster Sugar. This is granulated Sugar with a very fine texture. It is useful when making candy centers because it dissolves quickly and doesn’t produce a grainy texture. Superfine Sugar can be used in place of regular granulated Sugar without adverse results.

* Powdered Sugar: Also called confectioner’s Sugar or icing Sugar. This is very fine-textured Sugar with cornstarch added; it needs to be sifted before use. Do not use powdered Sugar to replace any other Sugars in candy recipes.

* Corn Syrup: Also known as glucose. Corn Syrup is produced from cornstarch and comes in “light” and “dark” varieties; in confectionery light is generally preferred. Corn syrup prevents other Sugar from crystallizing and makes cooked candies firmer, so is often used in cream fillings and fudges.

* Invert Sugar: Liquid Sugar. It improves the shelf life of many candies. Only use invert Sugar if a recipe specifically calls for it.

* Honey: Any mild bee’s honey can be used in recipes that call for honey. The honey should be liquid, not of the “creamed” or “honey spread” varities.

* Molasses: A by-product of the Sugar refining process, it is a thick dark syrup with a distinctive taste.

Related : Easy Chocolate Cake Recipe