Candy Archives - Lisi's Kitchen

things i love – Lilac Chocolate All American Bar

All American Bars from Li-Lac Chocolates.

These are delicious. Beyond good. Greg and I have taste tested many or these bars often called “all american bars” or “s’mores” or “marshmallow bars” and well, these ones from Li-Lac Chocolate win. There is something about the marshmallow, it is light, fluffy and moist and not cloyingly sweet. The chocolate is so delicate – thinly coated and therefore not overbearing. It’s as if they dipped these in chocolate and shook vigorously to get rid of the excess chocolate (and normally I like excess!)

As mentioned – Greg loves these very much. So much that I kind of hide them from Andy and Sylvie so he gets to eat the bulk of them. I can’t help it since he is so particular these days and it is nice to see him indulge. Although only a half at a time for him.

These bars are pricey. Very pricey so save for a special event or a special someone. You can order on-line and they have a nice small shop in Grand Central as well as the West Village.

Again, I’m not making any money here – I’m just sharing some of the good stuff!

things i love!

Stevers Candies chocolate marshmallows. These are scrumptious! Truly. A family fave.

Eyes light up when I bring these gems out for company. Friends eagerly ask “did you make these!?” I reluctantly tell the truth and say no…I didn’t, but they are better than any candy I could ever make.

I often order gift boxes for the holidays and hostess gifts but I (we) often end up eating most of them since it is too difficult to give them away.

Located in Rochester NY – I found them with my grandma and mom (both from Rochester) and have been calling every year since. Call because you can’t order on-line although they have a lovely and descriptive website. And many more delicious treats. And boy – the people in Rochester are really nice and so pleasant on the phone. I’m serious.

Milk and dark – both delicious btw.

This is not an ad – nor do I get these for free…I’m just sharing some things I love so that you too can enjoy if you choose.

Candy Chocolate Flourless Things I really love Very easy with an extra step

popcorn brittle

Yum. Crunchy, sweet, salty and then chocolaty! I made these treats and they were a hit with mostly me, Mark and Jack (Andy’s friends) and my sis in law Linda. She kept telling Patrick that they were good “Patrick this is good!” but sadly he refuses to enjoy popcorn in any form. I happen to love popcorn. It is up there with ice cream and brownies and lasagna. So when I came across this recipe in Cooking Light – I was eager to try it. Make no mistake, there is nothing really “lite” about these nuggets save for the fact popcorn replaces nuts. Oh and speaking of nuts, my niece Emily who is severely allergic took a look at these and said, “wow, nuts” (clearly dissapointed that I made something so obviously nutty and placed it right in front her!) But I was happy to report that these treats were miraculously nut free! The brittle is good as is – or, like me you can dip or drizzle them with chocolate. If you choose to keep them clean, crunch the brittle and mix it into vanilla ice cream. Yum.

These can be a little tricky to make in that you must be careful working with the hot sugar – and you need a candy thermometer. But beyond that – not too difficult. Then of course the chocolate – the tempering of the chocolate. See past posts for that and remember if you are into it, investing in a small tempering machine can be very helpful.

Oh, and these little gems last a long time so great for the holidays.

Enjoy –

popcorn brittle

5 1/2 cups popcorn (I cooked in a tad of oil and salted – you can also use plain, or air popped but I like the salt with the sweet)
1 1/2 cups sugar
6 tablespoons light corn syrup
1/4 cup water
3 tablespoons molasses
1 tablespoon butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon salt (unless you salted your popcorn like me)

Line a baking sheet with foil and coat foil with cooking spray.

Place popcorn in a lare zip lock bag. Seal and crush with a mallet or rolling pin. Set aside.

Place sugar, syrup and water and a medium small saucepan and cook for 1 minute or until sugar dissolves. Stir to help it melt.

Now take next steps carefully as this mixture will become very hot.

Then cook, over medium high heat without stirring until a candy thermometer registers at 270 degrees (should take 7-9 minutes or so) then add molasses and butter – and cook until therm registers at 290 degrees. Remove from heat.

Stir in baking soda, vanilla and salt. Then add the reserved popcorn and mix to combine quickly – then carefully pour onto prepared baking sheet. Spread with a palet knife or back of a spoon to flatten as best you can.

Let cool completely then break or cut into chunks. Dip in tempered chocolate for an extra treat!

Enjoy-

Candy Difficult/time consuming Egg-less Flourless Gluten-free Other

ghiradelli caramel cookies

“Now this is a good cookie” Judy said very calmly and matter of fact. Beth agreed and both said blogworthy, but I already knew that. Sylvie was bummed that she didn’t get a taste – so I made a few more as she went out to her double header. While she was gone, well, I couldn’t help myself! I couldn’t. My binging days are over but I have to say that I overindulged a bit. Just a bit…like, there were none left! I blamed it on the other kids and “friends” who had come by to try lest she think that I stole her precious treat. I plan to make them again this week, for her and the shelter because they are a yummy rich fall like cookie filled with ghiradelli caramel candies and well – what could be wrong about that!

I would double this recipe btw – but then again, you will then eat double. So maybe not.

Oh, and broken up and in vanilla ice cream is really really scrumptious.

The recipe came from my mom who found them from The Domestic Rebel:

¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
1 egg
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 tsp cornstarch
½ tsp kosher salt
1 cup milk chocolate chips
12 Ghiradelli Caramel squares, unwrapped

Preheat oven to 350 degrees F. Grease a muffin top pan or deep dish cookie pan with cooking spray and set aside. I didn’t have either so I used a regular sheet pan lined with parchment.

In a medium bowl, whisk together the flour, baking soda, cornstarch and salt, and set aside.

With the paddle attachment of electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.

Gradually add flour mixture to the butter mixture, and mix on low until just incorporated. Remove bowl from mixer and fold in the chocolate chips.

Drop a Tablespoonful of dough into the bottom of each cavity – or on your cookie sheet. Top with an unwrapped square. Top the candy with an additional tablespoonful of dough and gently press the top dough ball to cover and enclose the candy.

Bake the cookies for approx. 12-15 minutes or until the centers are set and the edges are golden and lightly crisped. Allow the cookies to cool in the pan about 5 minutes before gently removing to wire racks to cool completely. You can loosen them from the pan very carefully with a butter knife. You can let them cool directly on the cookie sheet if that is what you used.

Enjoy-

Candy Chocolate Cookies/Bars Very easy with an extra step

peeps!

Candy Flourless Medium time and/or effort Other Seasonal

matzoh candy (caramel, salty goodness)

Re-posting this from 2 years ago. So good!

Many of my friends (and kids friends) keep Passover, so I wanted to try this recipe that I’ve heard about throughout the years. I like the idea of a handy treat for those who celebrate. My friend Stephanie happily shared the recipe from her “Passover Stuff” book and I must tell you that this is really good and I thank you (Stephanie). Really good. Sweet, yes, but I added some bittersweet chocolate and some delicious sea salt and I have to say this is better than I expected and utterly addictive. I had friends over this weekend – none who happen to celebrate Passover and they were munching away and loving it. I mentioned that it didn’t look so pretty but they were undeterred. They all loved and commented on the salty caramel and nutty chocolate (the matzoh just holds it together). I used toasted pecans…but really most nuts will do – walnuts, almonds, pistachios – maybe even some raisins too. You can go really crazy here and have fun. Serve for your family and friends who happen to celebrate (or not!) Happy Passover. Enjoy-

If you have time – find some Maldon sea salt. It is great – flaky and tasty. You can order online but pretty certain whole foods sells it. (Great for salads too – with olive oil.)

chocolate/caramel matzoh candy with sea salt (slightly adapted from Stephanie’s “Passover Stuff”)

4 Matzoh boards (I used salted, but believe unsalted OK too)
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
2 cup chocolate chips or chunks (I used half semi and half bitter – but use what you like – Stephanie said she’s tried milk chocolate too)
1 cup (or more to taste) toasted pecans, walnuts, or almonds (raisins too optional)
1/2 teaspoon good quality flaky sea salt – or kosher salt

Preheat oven to 450 degrees. Line a sheet pan with parchment. (Reader Jessie said she made this without the parchment and the toffee spread to the underside…she said it was fantastic.)

Arrange matzoh in a single layer – break if necessary and try to cover the whole sheet pan.

Combine the butter and brown sugar in a small sauce pan over medium heat and bring to a boil – stirring constantly. Cook until syrupy — about 3 minutes or so.

Pour the toffee mixture over the matzoh and spread it out evenly (this is hot be careful.)

Place in oven and bake until bubbly – about 4 minutes (now it is extra hot). Remove from oven and sprinkle the chocolate over the hot bubbly mixture. Place in the oven again for about 30-60 seconds more. (The second time I made this I did not place the chocolate back in the oven. I let it be…prettier appearance and the chips all over were delicious.)

Now you have a choice…leave as is – or you can spread the chocolate around. Either way – its a matter of appearance. I happen to like to see the chocolate chips and chunks. Sprinkle the toasted nuts over and then the flaky salt. (Reader Michelle used salted peanuts and said it was AMAZING.)

Refrigerate until the chocolate is firm about 30 minutes to and hour. cut or break into pieces. I happen to like this cold – so I store in the fridge. The chocolate discolors over time, but it is tasty!

Save the crumbs for an ice cream topping.

Enjoy-

Candy Holiday Medium time and/or effort Other

matzoh candy again!

I’m re-posting this from a year ago. Sorry to repeat, but just so good…Happy Passover!

Many of my friends (and kids friends) keep Passover, so I wanted to try this recipe that I’ve heard about throughout the years. I like the idea of a handy treat for those who celebrate. My friend Stephanie happily shared the recipe from her “Passover Stuff” book and I must tell you that this is really good and I thank you (Stephanie). Really good. Sweet, yes, but I added some bittersweet chocolate and some delicious sea salt and I have to say this is better than I expected and utterly addictive. I had friends over this weekend – none who happen to celebrate Passover and they were munching away and loving it. I mentioned that it didn’t look so pretty but they were undeterred. They all loved and commented on the salty caramel and nutty chocolate (the matzoh just holds it together). I used toasted pecans…but really most nuts will do – walnuts, almonds, pistachios – maybe even some raisins too. You can go really crazy here and have fun. Serve for your family and friends who happen to celebrate (or not!) Happy Passover. Enjoy-

If you have time – find some Maldon sea salt. It is great – flaky and tasty. You can order online but pretty certain whole foods sells it. (Great for salads too – with olive oil.)

chocolate/caramel matzoh candy with sea salt (slightly adapted from Stephanie’s “Passover Stuff”)