GEL BASED CANDY COLORING RECIPES

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GANACHE DRIP RECIPE - MY CAKE SCHOOL



Ganache Drip Recipe - My Cake School image

This decadent and dramatic ganache drip recipe is SO easy to make! We love to add it to our cakes for an added wow factor (plus, it's delicious)!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 2

10 oz. (283g) Chocolate (Semi-sweet or Dark) We used Ghirardelli
10 oz. (283g) Heavy Cream

Steps:

  • Place your chocolate into a microwave safe bowl.
  • Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
  • Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
  • *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 1/2 minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
  • The ganache will cool as it thickens. Cool for about 15-20 minutes or until you can pipe drips along the inside of your bowl and get the look that you are going for. (If the ganache is too warm, the drips will run all the way down. If they only drip part of the way down the bowl, it is ready. Some of this comes down to personal preference.)
  • I load my ganache into a disposable piping bag and snip the end away (start with a small hole, you can always make it larger).

HARD CANDY AND LOLLIPOP RECIPE - LORANN OILS



Hard Candy and Lollipop Recipe - LorAnn Oils image

This is LorAnn's Traditional recipe for Hard Candy.

Provided by LorAnn

Prep Time 20 minutes

Cook Time 30 minutes

Yield 40

Number Of Ingredients 8

2 cups granulated sugar
2/3 cup light corn syrup
3/4 Cup water
1 dram (1 teaspoon) LorAnn super-strength flavoring, any flavor
LorAnn liquid food coloring or gel food coloring (as desired)
Hard candy molds (optional)
Powdered sugar (optional)
Sucker bags & twist ties (optional)

Steps:

  • 1. In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
  • 2. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
  • 3. Early in the cooking process, 'wash down' any sugar crystals that form on the sides of the pan with a wet pastry brush.
  • 4. Continue to cook the syrup, without stirring, until the temperature reaches 260F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.
  • 5. Remove from heat precisely at 300F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
  • 6. Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate.
  • 7. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.

Nutrition Facts : Calories 70

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