Chocolates, Confections and Showpieces___________________________________

Title: Passion Fruit Marshmallow

Ingredients:
oz gelatin
4 oz cold water
12 oz granulated sugar
9 oz light corn syrup
3 oz honey
4 oz water
1-tablespoon vanilla
2oz 10X unsifted
2 oz cornstarch
2oz passion fruit puree
Procedure:
1. Stir the gelatin into cold water using a stainless steel bowl.
2. Oil a 9 baking pan, rubber spatula and offset
3. Mix sugar, corn syrup, honey and water in a saucepan. Cook to 250f following
standard Sugar Cooking Technique. Remove from heat
4. Pour hot syrup into a 5-quart mixing bowl and cool to 210f.
5. While syrup is cooling, melt gelatin over a water bath
6. When syrup gets to desired temperature, add melted gelatin
7. Whip on high speed until very light, around 6 minutes. Whip in vanilla and
passion fruit puree
8. Using oiled spatula remove marshmallow from mixing bowl to oiled baking pan,
use offset to level off
9. Allow to set for at least two hours or overnight
10. Sift cornstarch and 10x together. Unmold marshmallow and dredge in cornstarch
10-x mix.
11. Cut into 1-inch squares and dredge again.
Store in an airtight container.
Critical control points in preparation:
Always used oiled tools when working with marshmallow as it is so sticky

Title: Molded Lollipops

Ingredients:
1 1.2 lb sugar
10 oz light corn syrup
4 oz water
Color and flavor as desired
Procedure:
1. Spray molds
2. Mix water, sugar and corn syrup in a saucepan and stir while it comes to a boil.
Make sure all sugar is dissolved and no crystals form on the side of the pan
3. Cover the pan for 4 minutes so that the steam from the lid runs down the pan sides
and removes any crystals
4. Insert a candy thermometer and, without stirring, take it to 310f.
5. Remove from heat and shock in ice water for 20 seconds to stop carryover
cooking
6. Leave candy for around 5 minutes to cool slightly and stop bubbling
7. Carefully mix in flavor and color
8. Pour candy into prepared mold
9. Take lollypop stick and dip it in candy before inserting in mold, make sure too
give it a little twist so that it is covered completely with candy and will stay in
lollypop
10. Cool before unmolding. Make cellophane wrappers too prevent candy from
spoiling
Critical control points in preparation:
Sugar must be cooked accurately; if it goes too high then the candy will be dark in color
and have a caramel flavor. If the candy is not cooked high enough it will be really sticky
and difficult too eat

Title: Blackberry Jellies

Ingredients:
9 oz sugar
5 grams agar
7.5 oz cold water
8 oz glucose syrup
7.5 oz blackberry pure
Sugar and citric acid for rolling set jellies
Procedure:
1. Mix sugar with powdered agar and whisk into cold water
2. Add glucose and cook, stirring, until 223f is reached. This takes about 8 minutes
on a gentle boil
3. Remove from heat and cool to 194f. Add blackberry purree and pour into
prepared molds
4. When set, toss in a combination of sugar and citric acid to add a sour note
Critical control points in preparation:
Prepare mold in advance to jellies release easily

Title: Penuche
Ingredients:
17 oz sugar
17 oz brown sugar
11 oz heavy cream
7 oz invert sugar (I used Trimoline)
6 oz milk
4 oz glucose syrup

1 tsp salt
4 oz premade fondant
0.5 oz vanilla extract
Procedure:
1. Combine all ingredients except for salt, vanilla and fondant in a saucepan and stir
until all sugar is dissolved. Be careful washing down crystals as this is a cream
based candy and you dont want to add water to it.
2. Take candy to 245f, stiffing all the time, and then add the salt
3. Pour mixture onto a marble table and, using bench knives, work in vanilla and
pieces of fondant
4. The Penuche will thicken as it cools. Take it to 120f by putting it in a stand mixer
with a paddle and beat until it cools to correct temperature.
5. Pour into prepared 12 x 12 oiled mold
6. Cover the top of the Penuche with lightly oiled parchment and flatten the top
7. Cut into squares when completely set and wrap too prevent drying out.
Critical control points in preparation:
It takes a long time to get the Penuche up to 245f - this cant be rushed so make sure
you have ample time set aside to make this candy.