Friday, July 3, 2015

Fireworks Pops for the Fourth of July and a Patriotic Peppermint Flag!


 3-2-1..Happy 4th of July!

And as quickly as you can do that countdown, you can make these super easy peppermint crafts!

With a baking time of six minutes and then pressing in the sprinkles, you can make these pops in less than 10!

The flag pops take just a couple extra minutes..and look at how cute they are.

I love the 4th. Fireworks, Family and The Star Spangled Banner.

GOD BLESS AMERICA!
 These colors just POP!
To make the fireworks pops, you only need these items pictured and parchment paper for your baking sheet.
 Place peppermints on baking sheet as shown below.
 Bake..
 Then...
 I love how these really do look like fireworks..and you can eat 'em! How sweet is that!
I used the same items for my flag pops with the addition of ready made blue fondant.
 Place candies as shown below. Bake @ 325 for 5-6 minutes. Insert lollipop stick. Let cool.
I just rolled out and cut a small piece of fondant. I attached two stars with a dab of water.
 I did the same for the fondant.

..oh say does that Star Spangled Banner yet wave, 
O're the land of the free, and the home of the brave!
Wishing You All a Fun and Festive 4th
from
Sugartown Sweets!

Thanks for stopping by!
Comments and new members keep my life sweet!  :)

Thursday, July 2, 2015

Airheads Balloon Pops!


Hello Airheads Fans!

If you're in need of an edible holiday treat just "bursting with flavor" then I'm so glad you're here..you've found it.
We're made with Airheads and Rice Krispies Treats.

And Whee.. flew in just in time for your 4th of July celebrations!
Using red and white Airheads, I've tried to re-create that lovable and iconic, smiling red balloon. And..since it's the 4th and all, I made a blue one to go with!
It took two packaged bars of candy for each balloon.
Fold together and roll out the candy with a rolling pin. I have found that the candy holds up better if you don't warm it in the microwave.

Lightly spray balloon cookie cutter (plus the decorator tips) with no-stick spray. Wipe off excess.
Cut out balloon with cookie cutter.

Now to make the face, I used metal cake decorating tips in two sizes as well as the edge of my balloon cutter. The balloon cutter was perfect for cutting out that beautiful big smile!

The edge of the larger tip worked great for the nose and the edge of the smaller tip worked for the smile crinkles.

I cut two equal and tiny sections to roll into the eyes.
Ok Blue, it's your turn!
~Smiles~
Use the balloon cutter to cut out the shapes using your favorite Rice Krispies Treats recipe.
To give the pops a bit more stability, I used candy melts to dip the ends of lollipops before inserting them.

We all love the new softer Airheads and since they're so nice and soft, I cut out white fondant balloons to place under the Airheads. I just didn't want little bumpy faces. Eewww!
I forgot to include a dab of canned frosting (or maybe corn syrup) in my photo. I used it to attach the balloons to the treats.
Now that we're all done..we're fairly floating on air!
 Umm..hmmm..he said it!
Wishing You All a Safe & Happy 4th of July!

Thanks for stopping by Sugartown Sweets!

Comments and New Members Make Me Feel Like An Airhead..and That's a Good Thing!   :)


Thursday, June 25, 2015

Edible Beach Candle Craft


I'm Back!

It's been a very long 6 weeks!

I'm still recuperating from my foot surgery but a nice little anniversary trip to the Outer Banks surely helped me on my way.

I've had this sweet little beach craft on my sketch pad for a few weeks now and I'm so happy to finally be sharing it with you. 
Hope you're all enjoying your summer and your own relaxing trips to the seashore.
 Can you guess what this fondant covered "candle" is made of?
If you guessed rice krispies treats..then yes!

Make up a batch of these cereal treats. Use a round cookie cutter to cut three circles. Fill and frost the layers as you would a cake. I used ready made canned frosting. 
 To cover candle, roll out fondant. I used a tape measure (not pictured) around my cutter to determine the width of fondant needed to wrap my candle. I used a ruler to measure how tall my candle was to determine the length.

Wrap candle with fondant strip. I realized I needed a slightly larger diameter cutter to cut my candle topper piece as the fondant added to the girth of the candle.

A small lollipop stick inserted into the center of the candle made the opening for the "wick".

Any guesses as to what I used for the wick?
 Did you guess Twizzlers Pull'n'Peels?

Haha..funny story. Could not find these anywhere..and I tried 7 different stores. My sweet hubby ordered them online for me. So..yesterday I saw them at Wal-mart and CVS! 
 You know the drill..just pull'n'peel. 
Snip off a piece of the white candy to insert into the opening atop the candle for the wick.
I am crushing up some graham crackers for my sand.
This was reeely fun and so easy. I wanted to make a few marbled seashells along with some white ones.

I used 1 part light brown fondant to about 3 parts white.
Just fold and twist till you achieve the color you're happy with.
 The Wilton sea life fondant mold is so easy to work with and 'shore' makes lovely and realistic looking seashells! Just press fondant into mold and then pop them out.
The perfect embellishment for my beach themed candle.

 I was a June bride many years ago.

I'm thinking this would make a beautiful table display for a beach themed wedding!
 I think I'm gonna enjoy mine on my table for a couple more weeks..who knows, maybe it will inspire another trip to the beach before summer's end!
Our beautiful spot to enjoy amazing sunsets on Pamlico Sound, Hatteras Island, Outer Banks.
Thank you so much for dropping by
Sugartown Sweets!

Comments and New Members 'float my boat'!   :)

Friday, May 15, 2015

Valrhona Chocolate Caramels


Valrhona Dark Chocolate..melted into caramel gooey goodness.

Oh. My. Word..

This was my third batch ever of chocolate caramels.

I made the first batch using Ghirardelli 60% cacao bittersweet chocolate chips. My family gave them a thumbs up. I thought they were okay.

For the second round, I went with Valrhona Guanaja bitter 70%. These caramels were definitely better. Hubby couldn't stop eating them..ahem..he ate them all!

So..I really needed to make more. I mean, I knew my sweetie would be spoiling me while I'm healing and my man likes, loves, needs his candy!

We made our forty-five minute trek to Whole Foods and while my more healthy minded hubby spends a good half hour in the produce, I'm making a beeline for the baking aisle and then the chocolate. 

They were out of my 70% Guanaja so I decided to go with the Caraibe 66% dark chocolate.
Wow! I LOVE THESE! WE love these!

My favorite caramels so far are my Peanut Butter Caramels..these are a very close second.

I hope you try them!
Here are the ingredients needed to make your chocolate caramels. You're now approximately half an hour away from pouring this heavenly candy and licking the spoon soaking your pan in hot water!
Whole Foods sells Valrhona feves (discs) by the half pound container full. I really wish they weren't so beat up..I like my chocolate pretty!
Use a heavy bottomed 4 quart saucepan. I've been using my All-Clad pan solely for candy making for over 4 years and love it.
Also a good candy thermometer is (I think) a must. I use this $35 one from Williams Sonoma.
You will also need cooking spray.
Melt butter over low heat. Add sugars, syrup, condensed milk and stir. 
There! Easy as pie..or let's say, easy as caramel.
Add chocolate and stir.
Bump up the heat to medium and continue stirring until thermometer reads 246 degrees.
 Remove from heat and stir in vanilla.
Pour into prepared pan and let sit loosely covered for several hours or overnight.
Oh yeah! It's ready!
Remove candy from pan and place on cutting surface.
A lightly oiled, long, sharp knife will easily cut your candy.
I may have admired my caramels before I tasted them.   ;)
I use an 8x8 pan for my caramels and I usually cut them in 2 inch or 4 inch long pieces with the 4 being my favorite. 
My family and friends love getting these wrapped candy bar size treats as much as I love seeing the smiles on their faces!
A soft and chewy caramel.
All lined up and ready for the show.
The End!
But wait..don't forget the recipe. Keep scrolling..
 Valrhona Chocolate Caramels

2 sticks salted butter
1 cup granulated sugar
1 cup brown sugar
1 cup light corn syrup
1  14 ounce can sweetened condensed milk
1 generous cup Valrhona Caraibe 66% dark chocolate (50 feves) I found mine @ Whole Foods..
or 6 oz. of your favorite good quality chocolate
1 teaspoon vanilla bean crush (or vanilla extract)

Prepare 8x8 pan by lightly spraying with cooking spray. Line with parchment paper and again lightly spray with cooking spray.

Melt butter over low heat. Add sugars, corn syrup and condensed milk. Stir well.
Add chocolate and cook over medium heat stirring constantly.
Attach candy thermometer and cook to 246 degrees Fahrenheit.
Remove from heat, stir in vanilla and pour into prepared pan. 
Let caramels sit at room temperature several hours or overnight.

Remove candy from pan and cut with lightly oiled sharp knife. Wrap caramels in wax paper.