Ebleskiver Recipes

Nulomoline

Nulomoline is an invert sugar, which is a form of sugar most adaptable to making icings and candies. These recipes are suggestions for use. You may use in other ways by replacing corn syrup with Nulomoline (for amounts, refer to the chart on page 2). NOTE: Stir the Nulomoline well before using.

Marshmallows

3 Tbsp. Grayslake Gelatin
1/2 cup warm water
1/2 cup water
2 1/2 cups granulated sugar

1 1/2 cups Nulomoline
3/4 cup light corn syrup
1 tsp. colorless vanilla

Soak gelatin in warm water for 30 minutes or more. Butter one 12 x 18 " pan. Place 1/2 cup water, sugar, and Nulomoline in a 1 1/2 qt. saucepan and cook over medium heat until mixture is hot, and sugar is dissolved. When hot, not boiling, add gelatin and sitr until dissolved. Pour into a mixing bowl and begin to mix on medium speed. Add corn syrup and vanilla. Whip on high speed until white, fluffy, and double in bulk. The marshmallow will hold a soft peak. Pour into a prepared pan. Sprinkle with powdered sugar and let set at least 24 hours before cutting. Cut marshmallows and roll in powdered sugar. Store in a sealed container.

Variations:
Place marshmallows in a strainer, run under lukewarm water, then roll in Macaroon Coconut which has been toasted in a warm oven until golden brown.

Animal shapes can be made by buttering cookie cutters and cutting marshmallow animals. These may be dusted with powdered sugar or dipped in melted coating or melted, tempered chocolate.

Scraps may be turned into rocky road by adding them to melted dark chocolate-flavored coating and poiuring them out on waxed paper.

Molded shaped may be created by spraying candy molds with PAM and filling them with marshmallow. When the marshmallow reaches the soft peak stage, fill an 18" pastry bag and squeez marshmallow into identations.

Fruit & Nut Creams

3 Tbsp. Grayslake Gelatin
1/2 cup warm water
1/2 cup water
2 1/2 cups granulated sugar

1 1/2 cups Nulomoline
3/4 cup light corn syrup
1 tsp. colorless vanilla

Variations:
Place marshmallows in a strainer, run under lukewarm water, then roll in Macaroon Coconut which has been toasted in a warm oven until golden brown.

Animal shapes can be made by buttering cookie cutters and cutting marshmallow animals. These may be dusted with powdered sugar or dipped in melted coating or melted, tempered chocolate.

Scraps may be turned into rocky road by adding them to melted dark chocolate-flavored coating and poiuring them out on waxed paper.

Candy Recipes Using Fondant Readymix

How to make mints: Heat reconstituted fondant over hot (not boiling) water in double boiler until the temperature of the fondant reaches 165-170 F. Flavor and color as desired, and while maintaining temperature as above, pour mixture into heated funnel (or use a spoon) and drop the patties onto flat or corrugated surface to set. (Yield: about 5 dozen mints)

Dipped Cherry Cordials

If these candies are not made carefully, with the cherry completely covered, the action which turns the fondant into the thin juicy syrup will not be complete. The chocolate coating will then be affected-causing granular chocolate and leakage of the syrup.

Drain maraschino cherries well and keep them on a terry cloth towel for several hours to dry as thoroughly as possible.
Place prepared fondant into upper part of double boiler, with cool water in lower section.
Bring water to boiling, then lower heat and stir fondant, over water, until it is completely melted. Heat fondant to 160 F. for dipping cherries. If a thicker coating is desired, let fondant cool to 150 F. Use candy thermometer for testing. Keep fondant over very hot water (about 200 F.) during dipping process. If fondant becomes too thick for dipping, a few drops of hot water may be added, or reheat over boiling water.
Dip cherries, one at a time, in thick fondant, using fork if possible.
Turn each one over quickly into a wax-paper-lined pan.
When fondant-covered cherries are SET and COOL, check for any tiny holes in the fondant. Dip candies into your melted chocolate which has been allowed to cool to about 88 F., and turn over onto waxed paper, and when dipping is completed, let candies stand in a cool room (55 F.) for about 1 hour, then dip bases only again into the chocolate, to prevent leakage and increase keeping quality.
Do not eat right away. allow at least three days for ripening.

Hint: If fondant does not cling to cherries, it is too thick. Reheat fondant or thin with a few drops of hot water. If fondant does not harden on cherries within 10 minutes, it was undercooked, or too much water added. If fondant on cherries breaks before an hour, it was too thin. To prevent leakage, dip fondant-coated cherries into chocolate within an hour after coating them, due to the reaction taking place. (However, any holes in the fondant must be repaired with more fondant before dipping into the chocolate.)

Candy Center Recipes for Dipping

General instructions for making hand-rolled centers:

Prepare candy centers according to selected recipe. If too soft and sticky, add additional Fondant Readymix; or if too stiff, add a few drops of water.

Sprinkle confectioners' sugar onto clean surface or bread board; roll the candy into a long, even rope approximately 3/4 inch in diameter. Slice the rope into pieces about 1/2 inch long. Roll lightly between the palms of hands into desired shapes such as balls, ovals, oblongs, squares, triangles, patties, etc. Use a small amount of confectioners' sugar on hands if candy is sticky. Place pieces on waxed paper lightly dusted with confectioners' sugar. Let centers stand for at least 30 minutes until a light crust forms before dipping them. Dip in dipping chocolate or summer coating.

Mint Center

2 1/3 cups Fondant Readymix
1 Tbsp. egg white powder
2 Tbsps. water

1/4 tsps. Invertase
Few drops peppermint extract

Place Fondant Readymix and egg white powder in mixer bowl; blend. Add water, Invertase and peppermint extract. Mix on low speed 3 min.; then continue mixing on medium speed until smooth. Form into flat patties. Dip in Dipping chocolate or chocolate coating (Yield: 6 doz. centers)

Maple Nut Center

2/3 cup light brown sugar
3 Tbsps. water
2 1/2 cups Fondant Readymix

3/8 tsp. Maple Flavor
1/4 tsp. Invertase
1/4 cup chopped walnuts

In a small saucepan add water to brown sugar; heat over low heat, stirring until dissolved. do not boil. Cool to lukewarm. Place 1 cup Fondant Readymix in mixer bowl. Slowly add dissolved brown sugar syrup, maple flavor and Invertase; mix until smooth. Gradually add remaining 1 1/2 cups Readymix; mix at medium speed until smooth. Add chopped walnuts; mix until well distributed. Form into desired shapes and coat with dipping chocolate or butterscotch coating. (Yield: about 4 1/2 dozen medium size centers.)

Standard Center

3 cups Fondant Readymix
1 1/2 tsps. egg white powder
2 tsps. Glucose or corn syrup
2 Tbsps. warm water

Dash salt
1/4 tsp. Invertase
Flavoring and food coloring as desired*

Place 1 1/2 cups Fondant Readymix and egg white powder in mixer bowl; mix until well blended. Add glucose (or corn syrup), water, salt, Invertase, flavoring and food coloring. Mix until smooth. Gradually add remaining 1 1/2 cups Readymix; mix at medium speed until smooth. Form into desired shapes and coat with dipping chocolate or bonbon summer coating as desired. (Yield: about 5 doz. medium-size centers.)

* Flavoring Suggestions:

Vanilla:: 1/2 tsp. Van-O-Van or 3/4 tsp. vanilla extract plus 1/8 tsp. invertase.
Pineapple:: Dissolve 1/2 tsp. Citric Acid in the water and add 1/2 tsp. pineapple flavor and drop of yellow food coloring.
Lemon:: Dissolve 1/2 tsp. Citric Acid in the water and add 3/8 tsp. lemon extract and a few drops of yellow food coloring.
Spearmint:: 3/4 tsp. spearmint plus 1/8 tsp. additional Invertase and a few drops of green food coloring.