Tag Archives: sugar

Acme Baking Company perfects the Salted Caramel

I am a novice candy maker, I have attempted three caramels in my lifetime and unlike a lot of fellow novice bakers I have had success every time. That being said, the perfect Salted Caramel still alluded me. So this year, for my boss’ birthday, she requested home made salted caramels and I accepted the challenge.

The resulting recipe is soft enough to bite into but firm enough to cut and wrap – they literally melt in your mouth.

Acme Baking Company Heavenly Salted Caramels
boiling, sugar, candy, caramel
Prepare an 8×8 pan – I chose to line the pan with parchment and then lightly sprayed the parchment with non-stick spray.

In a medium sauce pan heat the following over low heat while cooking the sugar mixture:
4 tbsp butter
1 1/2 cup heavy cream
1 tsp salt (I used table salt)
2 tsp vanilla

In a 3.5-4qt sauce pan cook the following to 310 degrees:
2 cups sugar
1 cup light corn syrup

When the sugar mixture reaches 310 degree, slowly add your heated cream mixture. This will bubble, spit and erupt furiously – don’t be afraid it will all calm down but be sure you add the cream slowly to avoid a boil over or any kind of accidental burns.

Once the mixture calms down a bit, stir it just a little (with a fresh utensil) and allow to come to “FIRM BALL” temp which should be around 250 degrees.

At 250 degrees, remove the mixture from the heat and add an addition 2 tbsp butter. Stir the mixture until the butter is completely melted and the entire thing looks smooth and shiny.

Pour the hot mixture into your prepared dish and allow to cool for about 10 minutes. Then sprinkle with fleur de sel. Cool almost completely and cut long strips with a pizza cutter and then the actual pieces from each strip with a sharp knife. Wrap each piece individually.

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Acme Baking Company Vanilla Marshmallows

The Acme Baking Company Christmas box for 2012 contained traditional
treats like ginger thins, fudge, chocolate chip cookies and some more
unique offerings. But, every year new things have to be tried and
included and this year was the year of the marshmallow. Boozy and
traditional graced boxes prepared for families with short people (ie
kids).

Boozy marshmallows are a little challenging to make but I promise to
post a recipe and how to instructions eventually. For now, here is my
favorite, simple vanilla marshmallow recipe. Whip some up, toss them
into hot chocolate, on the end of a stick to toasting or just eat them
straight out of the container.

Vanilla Marshmallows

As with all candy making you want to prepare your pan beforehand. We
used an 8×10 pan, you can use something smaller you will just have
slightly thicker marshmallows. Spray the pan with non-stick spray and
wipe most of it out with a paper towel. Sprinkle with powdered sugar;
make sure to coat the pan well.

1/2 cup very cold water
3 packets of gelatin (found in your grocery store near the Jello)

Place the cold water in the bowl of your stand mixer and sprinkle the
gelatin over it before you start making the sugar syrup on the stove.
Let stand.

2/3 cup light corn syrup
2 cups sugar
1/4 teaspoon salt
1/4 cup water

Combine in a 6qt heavy sauce pan. Heat on medium heat and stir until
the sugar dissolves. Stop stirring once the sugar is dissolved and let
the mixture come to a boil – no need to increase the heat. Once the
mixture comes to a boil, let it go for 1 minute and then remove from
the heat.

2 teaspoons vanilla (or other extract)
Attach the whisk attachment to your mixer and with your mixer on low,
slowly pour the hot syrup into the bowl in a steady stream. Once
combined increase the speed of your mixer to medium high – after a few
minutes add the vanilla and continue to whip for about 12 minutes
total.

Once the mixture if fully whipped it will be fluffy and incredibly
sticky. Coat a rubber spatula or large offset knife with non-stick
spray and scrape out your bowl into your prepared pan. Be patient but
continue to work the mixture until it is spread in evenly in the pan.
Top with a generous coat of powdered sugar and let stand on your
counter for 3 hours or overnight.

There really is not anything you can do to expedite this process, it
just takes this long to firm up. Once firm, lift your marshmallows out
of the pan and place on a cutting board. I used a greased pizza cutter
to cut squares, but you could use shaped cookie cutters for fun
shapes. Toss cut marshmallows into a bowl of powdered sugar to
eliminate sticky edges.

Package in airtight containers. These marshmallows will last about 1 month.

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Quick Palmier- an Acme Baking Quick and Easy Favorite

20111124-144327.jpg Sprinkle surface with cinnamon sugar (3 tbsp sugar to 1 tsp cinnamon) take 1 sheet of thawed puff pastry and place it on top of the sugar mixture. Top puff pastry with another cinnamon sugar (3 to 1 again). Roll the puff pastry out until it is fairly thin. You will be pushing the sugar mixture in on both sides.
Making 1 inch folds roll in from the long sides. Roll evenly on both sides so they meet in the middle.
Slice 1/4 inch thick and place on a cookie sheet lined with parchment.
Bake at 350 to 400 for 13 minutes or until brown. The sugar will melt. Let the cookies cool on the sheet.

Glazed Lemon Cookies – fancy cookie that is easy to bake!

acme baking company glazed lemon cookie

At Acme Baking Company we get excited about baked goods that are easy to make and look great. These delicious glazed lemon cookies come up aces on both the ease and aesthetic fronts. Perfect little disks of crisp, delicate lemon cookie topped with a rich and bright glaze.

Glazed Lemon Cookies

Cookie Dough:
3/4 c. granulated sugar
2 tablespoons lemon zest
1 1/4 c. flour
1/4 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons cold cubed butter
2 tablespoons fresh lemon juice
1 large egg yolk
1/2 teaspoon vanilla

In a food processor, blend the sugar and lemon zest until the sugar is yellow in color and slightly damp. Add the flour, baking powder and salt and blend until combined. Add the cubed butter and blend until the mixture looks like graham cracker crumbs.

Mix the lemon juice, egg yolk and vanilla in a glass with a pour spout. Pour as a steady stream into the dough mixture while the food processor is running. Let the dough continue to be processed until a ball forms.

acme baking company dough logAcme Baking Company wrapped dough log

Place a length of plastic wrap on your counter, transfer the dough to the plastic wrap and form a round log about 2 inches thick and 12 inches long. Wrap the plastic wrap around the dough and place in the fridge for at least 2 hours.

Cut the dough log into slices just shy of 1/4 inch thick. Place on a parchment lined baking sheet and bake at 325 degrees for 13-16 minutes until the edges begin to brown.

Let the cookies cool on until firm on cookie sheets then transfer to a cooling rack.

Glaze:
2 tablespoons lemon juice
2 tablespoons cream cheese
1 1/2 c. (6oz) powdered sugar

Whisk together the lemon juice and cream cheese until completely smooth. This took my a while and was definitely a forearm workout. Once complete smooth add the powdered sugar. If the mixture is a little too stiff (mine was) add a little bit of water (a couple of teaspoons max) and whisk until incorporated. Don’t be tempted to add more water, the mixture will come to the right consistency.

Spread about 1 tablespoon of glaze on each cookie disk. Spread the edges using the back of a spoon. Let the glaze set completely, this could take up to an hour.

Snickerdoodle! Just the name sounds fun

I think there are four cookies in everyone’s arsenal of go-tos. Chocolate chip is always at the top of the list, followed by peanut butter, oatmeal and the snickerdoodle! The snickerdoodle is second on my list of faves – it is a simple cookie with only 8 ingredients (if you count the cinnamon in the topping.)

I seem to be in a timewarp lately, baking all my childhood favorites. This recipe only incredibly slightly modified comes from a cookbook called Cookies which was published in 1980! I was four years old when this book came out and for some reason my mom had two copies so when I moved out, I took one. Shhhh, don’t tell my brother.

Snickerdoodles

1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
1 1/2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Coating

3 tablespoons sugar
1 tablespoon cinnamon

Method

I like to cream the sugar and butter together, then add the eggs one at a time. To keep things simple I throw in the baking soda and salt – let them mix a minute and then add the flour all at once. Don’t mix it too long, just until the flour is incorporated.

Make 1 inch balls of dough, roll in cinnamon sugar mixture place on baking sheet. Normally I line my sheets with parchment but for some reason snickerdoodles always turn out better if I line the pans with tin foil, shiny side down.

Bake at 375 for 10 to 12 minutes.

Should make about 3 dozen cookies