Welcome to the very first issue of Recipes that Frock!
Unfortunately, I am no chef or Martha Stewart. Most of these recipes won’t come from the kitchen of yours truly, but they will be well reviewed, taste-tested, and most likely materialize from the aforementioned domestic queen herself.
They will, however, have a teeny Frock Candy twist to them.
Halloween Candy: As an ode to my 2nd favorite holiday (Christmas is first of course), I scoured the internet in search of delectable candy recipes that are not only scrumptious, but pleasing to the eye as well… ‘EYE CANDY’!
Frock Candy Apples
Ingredients:
- Unsalted butter, for parchment paper
- 2 cups sugar
- ¾ cup water
- ½ cup light corn syrup
- ½ teaspoon of red food coloring
- 6 medium apples, or 12 lady apples
Directions:
1. Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
2. Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.
-Makes 6 medium or 12 mini candy apples
For the Frock Candy Twist: Coat with pink sprinkles!
*Recipe from marthastewart.com
Frock Candy Rock Candy
Ingredients:
- 6 cups cold water
- 6 cups white sugar
Directions:
- Prepare your candy growing area by thoroughly cleaning and drying a 2 quart jar. You will need a place for it to rest undisturbed for about 2 weeks.
- In a large bowl, place the water. Dissolve sugar in water, a little at a time, stirring each time until sugar is completely dissolved, until no more sugar can be incorporated. Pour sugar water into clean jar and place a bamboo skewer in the jar, being sure the top sticks out over the surface of the water. Cover with a cloth, to keep out dust, and let rest until all water is evaporated and crystals have formed on the skewer, several days.
NOTE: For larger crystals, try “seeding” them, by wetting your skewer and rolling it in sugar before placing it in the sugar water. Be sure not to disturb the crystals as they are growing.
*Recipe from allrecipes.com
Halloween Frollipops
Ingredients:
- 2 cups sugar
- 2/3 cup light corn syrup
- 1/4 cup water
- 10 drops orange food coloring
- 8 drops pure orange oil
- 10 lollipop sticks
- Assorted candies, for decorating
Directions:
- Line three baking sheets with Silpats (nonstick baking mats), or grease them generously with vegetable oil. Prepare an ice-water bath. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan, and place over medium-high heat. Stir continuously to dissolve sugar. When the syrup comes to a boil, stop stirring and clip on a candy thermometer. Continue to cook, without stirring, until the mixture turns golden and reaches 300 degrees to 310 degrees. (hard-crack stage) on the thermometer, 5 to 7 minutes. Occasionally wash the sides of the pan using a clean brush dipped in cold water to prevent crystals from forming.
- Remove the pot from the heat. Transfer the syrup to a 2-cup heatproof measuring cup. Using a heatproof rubber spatula, stir in the food coloring and orange oil until completely combined.
- Working quickly, pour ten 3-inch circles of syrup onto prepared baking sheets. Press in lollipop sticks. With your fingertips or a toothpick, lightly press candies into the syrup. Set aside until completely cooled and hardened.
*Recipe from marthastewart.com
If you are not the ‘domestic diva’ type… don’t be discouraged… all of these toothsome treats can be easily purchased at your favorite candy store, fine pastry shop, or grocery isle.
For a little added fun, I have put together a vivid ensemble of candy-colored frocks:
Frockfully Yours,
Jackie
