I’m working on some items to take to the farmer’s market on Thursday. I’m doing an assortment of chocolate covered marshmallows. One of them will be made with a cranberry puree. In working out the “markings” I figured something like a candied cranberry would be good to distinguish it from its just vanilla and coconut counterparts. I made a test batch and they are tasty but not visually or texturally what I’m after.
The recipe I used was essentially: 1 cup water to 1 cup sugar. Bring to 230 degrees. Add 1 cup pricked cranberries. Cook until the sugar syrup “jells when dropped off the end of a spoon”, allow to dry and toss in sugar.
So I have some very tasty and grainy cranberry goo balls.
What I was after was more along the lines of candied orange peel. Is that even possible with cranberries?
Or maybe I should just take the thick beautifully colored cranberry syrup that was left over and add some confectioner’s sugar and pipe that over the finished chocolate.
All suggestions are appreciated.
The recipe I used was essentially: 1 cup water to 1 cup sugar. Bring to 230 degrees. Add 1 cup pricked cranberries. Cook until the sugar syrup “jells when dropped off the end of a spoon”, allow to dry and toss in sugar.
So I have some very tasty and grainy cranberry goo balls.
What I was after was more along the lines of candied orange peel. Is that even possible with cranberries?
Or maybe I should just take the thick beautifully colored cranberry syrup that was left over and add some confectioner’s sugar and pipe that over the finished chocolate.
All suggestions are appreciated.
