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Cran goo balls

post #1 of 6
Thread Starter 
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.
post #2 of 6
Don't have the shadow of an inkling of an idea of a hint of a clue as to what and how to do cranberry-marshmallow couverture.

Just thought I'd drop by and say hey.

Hey Izzileh,
BDL

PS. Cranberry jelly over marshmallow as separate layers? I don't know how to jelly and liquid centers, but am willing to bet you do.
post #3 of 6
Hello there,

You should be able to get the same effect as the candied orange, its the same principle, candied cranberries sound great. Please let me know if you try the cranberry syrup , I would be interested in knowing how it tastes, visually I can see it.

....cooled , dry and sugared.

Merci

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 6
Thread Starter 
BDL,
Thanks for the love.

The marshmallow has a cranberry puree in it. (I soften the gelatin in the puree instead of water and it is rather yummy) Once set, the marshmallows are covered in chocolate. And I’m looking for a good way to mark the otherwise identical chocolate coating so that no one is surprised when they bit into them. My kids have no problem sticking their finger in every chocolate in the box in an attempt to find the single one they are after, but I find that most people prefer to have at least some prior notification of what they are eating without having to resort to such measures. Hence the candied cranberry idea.

However I’m feeling the layered jelly with marshmallow idea. I’ve done it with ganache but not marshmallow. Never even thought about it. I bet it would be tasty and marshmallow is soooooooooo much more cost effective than chocolate.

Yes Brain, I am thinking what you are thinking and as usual I’m sure we will find ourselves getting into absolutely no trouble at all.
post #5 of 6
Thread Starter 
Petals,

I’m going to take another stab at making the candied cranberries ala candied orange peel, but with a different recipe.
I’ve come across a few recipes that use the oven, but I wanted something a bit more sparkly looking than I think an oven can provide.
If I can ever locate my super nice camera that disappeared somewhere around the time my teenager began posting goofy pictures of herself on face book I’ll take some pics of the finished product.
post #6 of 6
I made some Sugared Cranberries some time ago and they were both beautiful and tasty. Just google sugared cranberries.
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